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last batch... 12# belly...

Some bling from Blichmann!

Well earned reward...

love it! best oven for pizza if you cannot afford a wood fired oven.

Last night pizza night.

1.010 right on the bun. The beer is also clearer than the pic show up!

First pint out of it, carbonation is right on, taste is really "refreshing", nice note of grapefruit, bitter is there but not too aggressive... this one is a keeper!

Kegged last week, on gas in the basement (68F) for 3 days @ 20psi, in the keezer Monday, just add gelatin in the keg and pour half a glass before... gonna be a tasty beverage me think!

and you can still not shake and no problem...

Nothing, nada, Jack$hit... mailman, fedex and ups must be on strike!

oups! forgot to put it in there.... safale s-04

Bacon....!

Long week-end for me, got the day off, decide to clean the grain pantry.... here's what cooking right now... hope it will end up a good brew..let me know what you think...: Vienna Munich Saaz Classic American Pilsner Type: All Grain Date: 05 Jul 2016 Batch Size (fermenter): 6.00 gal Brewer...

Swineapple ready to hit the smoker....

wood peel for launching is a lot easier, I usually use the metal one to pick the pie up when it is cooked. Webstaurantstore is where I get my peels... really cheap. http://www.webstaurantstore.com/search/pizza-peel.html

I use semolina on the peel and give the peel a shake once in a while to make sure the pie is moving. I build the pie on the peel, by the time I'm all done dressing them, the dough's on the peel a good 20 minutes...

Thursday night, Pizza night! pepperoni, brisket, sopressata, copa, red onions, mushroom, jalapeno, olives,fresh mozz and to wash it down, PizzaPort, Shark Bite Red clone fresh from the keg!

Got some bone in loin chops last week-end, 5hrs @ 145f, finish on a griddle on top of the sear burner of my grill... so far best sous vide chops I've made... served with a grilled caesar salad, broccoli and raisins salad and some nice crusty bread....

I tried every kind/recipe for dough I can think of... but always come back to this emergency dough recipe from Lehmann for a New York style... 100%, flour, 7.14 oz. (202.26 g.), 1 3/4 c. plus 1 t. 63%, Water*, 4.49 oz. (127.42 g.), between 1/2 and 5/8 c. 1.75%, Salt, 0.12 oz. (3.54 g.), 5/8 t...

Been a while since I had a real Shark bite, but this one is pretty tasty:mug: