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Pizza Port Shark Bite Red clone, proud of this one...

Filet mignon, lobster tail, grilled Cesar salad, smoked potato salad, blue cheese compound butter, with a nice bottle of Cab, happy father's day!

Last Thursday offering....

I cook them in a Blackstone patio oven, I usually launch at 800f... cooking time is about 2 minutes....

Thursday night, pizza night, Vermont smoked pepperoni, brisket, salami, onions green olives and smoked mozzarella....

Was up early, 5# brisket ready for the smoker...

First try at brewing a session IPA. Read a lot to get ideas. This is what I end up with: 5 lbs Pale Malt (2 Row) US (2.0 SRM) 3 lbs Pale Malt, Maris Otter (3.0 SRM) 8.0 oz Caramalt (Thomas Fawcett) (15.0 SRM) 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 4.0 oz Aromatic Malt (26.0 SRM)...

I think I'm going to be alright, will still do the step up tomorrow and the wort will be kept at 68f... so I will pitch early Saturday...

beer is 1.060 OG and my WLP001 is pretty old, 2/11/2016... The calculator at Brewunited recommend a 2 step starter.. I start the starter about 2hrs ago and was thinking letting it go until tomorrow afternoon, do the step up and pitch Saturday.

Forgot to make my starter yesterday. The only day I can brew this week-end is early tomorrow morning. Will it be OK if I still brew tomorrow but only pitch the yeast Saturday? Thanks in advance

Thx for the feedback guys, don't get me wrong, I have zero problem with my BMB, but I like to try other stuff and Morebeer ( and Ritebrew) are my go to stores, I'll give them a try...

Anyone using those are they on par with the Big mouth bubbler? I like that they don't have ridge on the side... Need 1 or 2 more fermenters, already have 5 Big Mouth but like MoreBeer as a store :) Thanks in advance

Finally got my first brew with the GF. Went really well. Brewed a Pizza Port Shark Bite Red clone. After reading here, I went with a Mash temp higher than called due to the position of the temp probe ( 164 instead of 156) hit my numbers for OG (1.060) and final volume in the fermenter, ( I...

Thursday night, pizza night! pimped out Hawaiian(smoked ham, Canadian bacon, bacon, pineapple, fresh mozz and smoked Monterrey jack) and buffalo chicken (grilled chicken tossed in wing sauce, bacon, orange bell pepper, green onions, fresh mozz and smoked Monterrey jack, half blue cheese, half...

I'm not a scientist, I've been using the Umai drybag for aging full slab of rib eye in the fridge with awesome result ( I usually do 35 days) . I just acquire an extra fridge for an aging chamber. It was just natural for me to try the charcuterie kit. Is it the best way to make salumi? Probably...

For the pepperoni and sopressata, check Umai dry bag, really easy to make your own charcuterie http://www.drybagsteak.com/shop-umai-charcuterie.php Mozzarella is the easiest cheese to make, just youtube 30 minutes mozzarella, the hardest part is to find good milk! Good eye on the squeeze...

This was supposed to go in the smoker this morning (turkey breast) but got a call to go to work for about an hour!!!! 7 hrs later had to go to plan B;) should still keep me alive tho!

it's called Blackstone patio oven,. gas fired, 2 stones, bottom one rotating ( hooked up to a rotisserie motor) can do 800/900f+ easy.... gonna have a real wood fired oven one day... but for now the Blackstone fulfill my pizza needs with flying colors...!

Thursday night is Pizza night! homemade pepperoni, sopressata and mozz, onions, green olives and some basil from the garden... couple buffalo wings with that and we're ready for hockey game...

Thursday night is Pizza night! also cinqo de Mayo... no prob! Taco Pizza! ( with a Neapolitan as a backup!) The taco one went low and slow!!!, went all out for the Neapolitan...