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After I cook like that for a weekend, I do grilled ratatouille. Sometimes with shrimp

It's gonna be perpetual grilling for 24 hours. I grilled some shrimp last night then dumped the hot coals from the grill into the WSM to get it going. Later on I'll take the coals out of the smoker and put them in the chimney to get good and hot to grill sweet corn.

Pork butts are on sale at $1.39/lb, so we're having pulled pork tomorrow. Maybe with grilled sweet corn. And Packers football.

Gives new meaning to "sh***ing bricks."

I was paying $18 for an exchange until one day when they ran out and were going to be out for a while. The guy behind the counter (and good for him, btw) suggested I go to a particular liquor store. The store fills 5 lb. tanks for less than $7. Guess I'm gonna go there until the exchange...

Count me in!

I've had good beer at some MLB parks, but nothing better than the beer I had at a Portland Sea Dogs game. ... Followed by flights at the Great Lost Bear ...

Pressure canned enough wort to handle all the starters I'll need for the rest of the year.

Welcome! I just spent a week in the Portland area. You've got some mighty fine breweries up there.

Altbier. Man, oh man, was my starter happy. Vigorous fermentation in the starter.

I remember a couple years ago when they started putting the first couple seasons of Sesame Street on DVD and they included a warning. Not because of smoking or anything, but because it was too innocent - like a kid meets David on the street and he invites her to his house for milk and cookies...

Is it weird that I'm more concerned about the upholstery than the fact she's playing with chicken feet?

Got a request for baby backs, so I figure I'll light the WSM right around the time I'll be pitching the yeast into the ESB I'm brewing now.

Doing the wonderful Common Room ESB again. Just kicked my Mosaic IPA last night, so this'll fit nicely in the fridge.

Best I could do re: Data.

And Ford fans, too.

I can't tell if that's unfortunate placement of two different ads or a weird funeral service ad.

He's out with Ben Dover, Oliver Klothesov, and Hugh Jass.

It really is that simple. A recent batch I made was 10 lbs of Maris Otter and 1 oz/28 grams of Kent Goldings at 60, 10 and 5 minutes. For a one gallon batch, that's 2 lbs of Maris Otter and roughly 6 grams of hops at each addition.