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I posted back a bunch of pages ago, but the top of each trellis has the name of the varietal routered into the header. Used a sign making setup and roundnose bit. These hops are second year growth from a crown.

I believe the Cascade (Far box) and Centenniel (near box) will be ready to pick by next week. Nugget is just starting to throw cones.

those gloves look nice, but someone with rather large "paws" as my wife calls them, I'm skeptical about a "one size fits all" approach. Are these truely one size fits all?

I'm in.

hey, with all the power outage and heavy rain taking place last night, i forgot to give you some rub! PECO says no power until TOMORROW @6pm, probably because it's only a lowly 40 people affected. :( I can drop off some of the rub though if you'd like..

If you ask nicely, I might give you some tonight when you grab my jockey box. ;)

I own a stoker. Wish I would have gotten the new wifi version, but bought it before that was available. Other than that, this kid doesn't like to get cold. Screen won't work if left outside in the freezing cold (ok to use it in the cold, as long as its stored someplace warm). But I love it. Have...

the last batch I used us-05 on, I was surprised I didn't have a blow out (1.080 wort). It was roughly 5.5 gal in a 6 gal bucket. Fermented out fine, but never any airlock activity (i know this is no indication, I take readings). in the past I've needed blow off tubes due to high krauzen. I was...

I'm assuming with a 5 gal pot, you are topping up with water after the boil? If so, get a larger pot to do full wort boils. Made the largest difference in our brews at that stage.

I dont' normally season my burgers for the grill. Usually when I'm making burgers, I'm going for the quick/easy meal. Perhaps I will give some of these a go next time. That said, when I'm making sliders for the smoker, I use a ration of 60:40 80/20 ground chuck to bacon. Mix that up, make a...

I fry up some potatoes, adding in onions or peppers the morning after making Pulled Pork. Then throw in some of the pork once everything else is cooked to warm it up, cover with a generous helping of cheddar cheese (or whatever combo you prefer) and melt the cheese. Plate it up, what is...

In!

I get mine filled at my local welding supply store. Might try there.

never made it to Lucky's. :( Damn grass hockey game went longer than my wife promised it would! Looks like the only beer week event we might actually hit is something down at Bar Ly tomorrow night ($3 pints to kick their kegs). I have a hockey game tomorrow at 3:40 (which blows), so half the...

Headed to Lucky's Last Chance tonight for the Stone event. Really, my wife wants to see the rep (our friend), and it gives me an excuse to get one of their burgers! :D

I'd go bang on their bed and take pictures. Leave them someplace that they'll find them after you leave... I'm lucky. My MIL can get a bit crazy at times, but that comes with age (and genetics). My FIL is great. He'll drink our beer, but prefers his Coors Light. I have no problems with that...

sounds like you really had a picnic cut, which suck. They take a lot longer to cook, as you found out. Next time, just make sure it's got the blade in it. As stated already, it heats up and helps cook from the inside out.

I enjoy beer week, don't get me wrong. I've just never been one of those guys that will stand in line for hours on end just to be able to have a super rare beer. That's not to say I haven't had the super rare beer, but I don't go bat $hit crazy over it like alot of the guys over at BA do.

Couple things to remember: 1. Put the butt in fat cap up. That way as the fat breaks down it keeps the meat moist. 2. If you're lookin' you ain't cookin'!