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What did I cook this weekend.....
You need to buy a Weber kettle grill- BBQB
- Post #12,322
- Forum: Cooking & Pairing
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Most annoying response when you tell someone you're a homebrewer?
Walk 'em through a warm room- BBQB
- Post #1,706
- Forum: General Homebrew Discussion
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Weber Kettle Thread!
All can be cooked on a Weber. except pastries . -Scott 25:16- BBQB
- Post #124
- Forum: Meat Smoking, Curing & Sausage Making
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The king is dead, long live the king! Congrats to Bell's Two Hearted
Ha ha ha, totally agree- BBQB
- Post #80
- Forum: General Homebrew Discussion
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lets see your full Fermenters
- BBQB
- Post #1,160
- Forum: General Homebrew Discussion
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I dumped 14 gallons of beer today
This is what I found today when I opened my bucket I bottled it- BBQB
- Post #5
- Forum: Lambic & Wild Brewing
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Cleaning taps - how and how often?
I haven't ....3 years in. I do plan on replacing the tubes next week though- BBQB
- Post #30
- Forum: Beginners Beer Brewing Forum
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Andy gator = hop stoopid
Mgd tastes a lot like high life- BBQB
- Post #8
- Forum: Drunken Ramblings & Mindless Mumbling
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Who's smoking meat this weekend?
Here is a better picture of a loin with skin attached- BBQB
- Post #4,638
- Forum: Meat Smoking, Curing & Sausage Making
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What did I cook this weekend.....
Can you share the diet you were on?- BBQB
- Post #12,042
- Forum: Cooking & Pairing
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Aroma hops in a hefeweizen?
I added 2oz at flameout but the flavor never came through- BBQB
- Post #7
- Forum: Beginners Beer Brewing Forum
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Who's smoking meat this weekend?
This is one of favorite things to grill. It a pork loin with the skin still on. If you do it right the skin becomes these wonderful crunchy cracklings The pictures aren't great because you are only seeing the top- BBQB
- Post #4,597
- Forum: Meat Smoking, Curing & Sausage Making
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Who's smoking meat this weekend?
Final result- BBQB
- Post #4,591
- Forum: Meat Smoking, Curing & Sausage Making
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Who's smoking meat this weekend?
Smoking my homemade corned beef is Then 2 hours in the steamer- BBQB
- Post #4,590
- Forum: Meat Smoking, Curing & Sausage Making
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Who's smoking meat this weekend?
I did a pretty consistent 225 for 10 hours. This was by far my best brisket, though next time I might trim a bit more fat off ahead of time . The day before I applied a rib which I think helped a lot. The 24hrs was enough time for the salt to permeate through the cut . ....and I'm Corning the...- BBQB
- Post #4,583
- Forum: Meat Smoking, Curing & Sausage Making
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Who's smoking meat this weekend?
Brisket, 10 hours on the Weber smoker- BBQB
- Post #4,578
- Forum: Meat Smoking, Curing & Sausage Making