Making some baby back ribs. A 5 hour recipe - smoke at 225 for 3 hours. Then do a Texas Crutch for 2 hours (wrap the ribs in heavy duty foil with 1/2c apple juice and 1/2c brown sugar).
Finish off with some homemade bbq sauce and wait until you can't wait any longer. Supposed to be 45 min to...
I like to clean up the lines every 4-6 weeks.
I use BLC in a bucket that gets pushed by a sump pump (lots of gallons per minute flow) into a 4 way manifold. I let it run for about 15 minutes, 4 taps at once. After I clean all the lines with BLC I run a hot water rinse , and then a warm star San...
Got mine a few days ago, and did some amazing short ribs with a coffee infused dry rub. The inkbird wifi thermometer did it's job perfectly.
Tomorrow - slow smoked baby back ribs (about 4 hours) for the late afternoon Packer game. Go Pack (me some ribs in the belly)
Just finished transferring an American Brown ale, 9 gallon batch into a 6 gal torpedo keg and a 3 gallon mini corny. The torpedo keg will go into the inkbird controlled mini freezer for a nice slow crash & carb for about 5 days while the 3 gal mini will wait it's turn in "the on-deck circle"...
Pale Ale malt is most forgiving. Ale varieties are harder to mess up. Darker beers also make mistakes harder to detect.
Pilsner takes a little more knowledge and understanding. Lagers are harder to do than ales.
ABV is also a factor. Easier to brew a beer at 4.5-6.5% abv than anything above...
Cooking up some short ribs today with a coffee infused dry rub. (The usual stuff... Paprika, garlic powder, pepper, celery seed, corriander, all spice, dry mustard ... And 1/4 cup of freshly ground coffee. Going in the smoker around noon.
I made the DIY stir plate out of a computer fan and two strong little magnets super glued to the fan hub. Works great and cost less than $15. I made i little frame for the computer fans out of scrap wood. The fan assembly is slightly recessed - so the flask weight sits on the wood frame and...
Doing another smoked eggplant for baba Ghanoush - wow, love that stuff!
Heard an interesting line...
Smoking food is like hillbilly sous vide.
Thought that was pretty funny.
Looks tasty to me as well - if you want the nut brown color, you should use a little less dark roasted barley to get the SRM to about 14-16 instead of 24.
Already have a fan of Inkbird. Got a few.
Very interested in the new product. I smoke eggplant, brisket, chicken, pork shoulder and ribs - a solid testing ground. Cheers !
On my last brew I got a burn on my hand about 1"x1/2" on my hand. Nothing major, more of an annoyance. Don't rest it on the ss recirculation arm during a boil. Yeah. Good idea.
I've been brewing a long time and over the years I have gotten burned a bunch of times. Much of it is old dog has...
I did a thorough beer line cleaning of the 6 taps on the keezer using a 4 way manifold for the first time. You really need a lot of "flow rate" to get all 4 lines cleaning at once and a sump pump in a bucket of BLC/water worked great. I had 4 short 2 1/2 foot lines hooked to the taps and...
My experience - I tried to rush the ferment, knowing how quickly Kyveik works... And got that tangy fruit/sour taste I didn't like. That went away after a week or two in the keg. Since then, I let the Voss ferment for at least 12 days... To finish up. More is going on than just the sugars to...
I thought about using T's but didn't consider replacing the plug at the end with a T. At present, I am just going to leave and do a double run on the darker ale lines because they should be dirtier ... In theory. :-)