I like this time at night on HBT

[lschiavo]

I don't know where the avatar is from though I expect I should.... That's great you have your own place. I'd like to own my own business some day. I think that would be great to run your own program. Good on you for being able to take care of your own business on your own.

If you want your own business, just do it. My wife wanted to start a photography business a few years back. I told her screw your job (because it sucked) she quit and is making 5x the money now. It could have gone the other way but we would never know without trying.

 

[Rotor_Head]

If you want your own business, just do it. My wife wanted to start a photography business a few years back. I told her screw your job (because it sucked) she quit and is making 5x the money now. It could have gone the other way but we would never know without trying.

I've got some time in the military I need to do yet. After that, I have no idea. Sit home and brew everyday? Maybe.

 

[passedpawn]

I've got some time in the military I need to do yet. After that, I have no idea. Sit home and brew everyday? Maybe.

Better form a plan now and act on it. Brewing is a hobby - men need to work.

 

[passedpawn]

Hey all, hope your dreams are coming true. Mine are. Remember that the universe is unfolding as it should. Yes, for you. Be at peace. And whatever your labors and aspirations, in the noisy confusion of life, keep peace in your soul. With all its sham, drudgery and broken dreams, it is still a beautiful world. Be cheerful. Strive to be happy. That's all from The Desiderata. I hope you find it someday.

For your late nite soundtrack, some haunting thoughts from Dave Matthews.

 

[passedpawn]

@Dan?



Stitch in your knitted brow
And you don't know how
You're gonna get it out
Crushed under heavy chest
Trying to catch your breath
But it always beats you by a step, all right now

Making the best of it
Playing the hand you get
You're not alone in this

There's hope for the hopeless
There's hope for the hopeless
There's hope

Cold in a summer breeze
Yeah, you're shivering
On your bended knee
Still, when you're heart is sore
And the heavens pour
Like a willow bending with the storm, you'll make it

Running against the wind
Playing the cards you get
Something is bound to give

There's hope for the hopeless
There's hope for the hopeless
There's hope
There's hope
There's hope

There's hope

 

[opus345]

"blondes are noticed, redheads are remembered"

Not my qoute, but I think it works.

 

[passedpawn]

Smoked a pastrami today. It's gonna chill in the fridge overnight, then I'll slice it. Man o man I like pastrami.

 

[opus345]

Smoked a pastrami today. It's gonna chill in the fridge overnight, then I'll slice it. Man o man I like pastrami.

Smoked with a nice cracked pepper and garlic rub gets gets very close to nirvana.

 

[Rotor_Head]

I'm only on for a half day tomorrow and then FUNK it. Should be sober just in time for brew day for the Sky Raider Maple Bacon Brown.

 

[passedpawn]

Smoked with a nice cracked pepper and garlic rub gets gets very close to nirvana.

I ground up some pepper corns, coriander, and garlic. Packed it on and let it sit overnight. Yum! Fresh pepper is so spicey.

I smoked over applewood.

 

[Rotor_Head]

And also, I saw a horse walk into a bar the other day and the bar tender looks at him like, "Why the long face?"

 

[passedpawn]

And also, I saw a horse walk into a bar the other day and the bar tender looks at him like, "Why the long face?"

 

[Psylocide]

Bap dabbity hooo! Heyraeahhh! Urp ern dern the perpies her fleas and tirks jermp ervrwarhhhher.

Kers owf ahriginal sirn.

 

[Rotor_Head]

Yep.

 

[lschiavo]

Smoked a pastrami today.

So that's what the kids are calling it now days eh? Seriously, love the pastrami. My brother makes a venison version every year that is SO good.

I've got some time in the military I need to do yet. After that, I have no idea. Sit home and brew everyday? Maybe.

Yeah, don't go and quit THAT job. I'm not military but I think there is an acronym for that and one you probably don't want to be associated with

I haven't contributed any music for a while so here is a little love song:

 

[lschiavo]

I'm only on for a half day tomorrow and then FUNK it. Should be sober just in time for brew day for the Sky Raider Maple Bacon Brown.

So are you celebrating now?

 

[Chadwick]

Smoked a pastrami today. It's gonna chill in the fridge overnight, then I'll slice it. Man o man I like pastrami.

Oh my, you do not understand how much I love pastrami. Please, tell me more about this pastrami. Did you make it yourself? How? What do I need? Teach me.

 

[passedpawn]

Oh my, you do not understand how much I love pastrami. Please, tell me more about this pastrami. Did you make it yourself? How? What do I need? Teach me.

Haha. Here's a link where I explain it in detail. I buy the biggest brisket I can find, brine it in lots of spices and a salt cure for 2 weeks, soak for a day in cold water to remove a lot of the salt, mill a bunch of peppercorns, coriander seeds, and some garlic and press as much of that onto the meat as possible, wrap in plastic wrap and refrigerate overnight, smoke at 225 until the thickest part of the meat hits 165, refrigerate again overnight, slice as thin as possible with a mandolin (or meat slicer if you're lucky).

I've got homemade swiss cheese, sauerkraut, brown mustard. Tomorrow I'm making a loaf of rye. It'll be a big fat DIY sammich. Woot!

Here's a pic of it smoking, and one of the platter of sliced meat. It's super delish.

 

[lschiavo]

That is beautiful.

 

[Chadwick]

Haha. Here's a link where I explain it in detail. I buy the biggest brisket I can find, brine it in lots of spices and a salt cure for 2 weeks, soak for a day in cold water to remove a lot of the salt, mill a bunch of peppercorns, coriander seeds, and some garlic and press as much of that onto the meat as possible, wrap in plastic wrap and refrigerate overnight, smoke at 225 until the thickest part of the meat hits 165, refrigerate again overnight, slice as thin as possible with a mandolin (or meat slicer if you're lucky).

I've got homemade swiss cheese, sauerkraut, brown mustard. Tomorrow I'm making a loaf of rye. It'll be a big fat DIY sammich. Woot!

Here's a pic of it smoking, and one of the platter of sliced meat. It's super delish.

That is culinary art at it's best. I've already cleared it with the wife. Tomorrow I'm calling the local meat shop and ordering the largest brisket they can get me.

I can't wait to start in on this project. Did I mention how much I love pastrami?

EDIT: I prefer Bavarian Sauerkraut for things like this, Rubens included. What do you prefer?

Thanks for the links. :rockin:

 

[1977Brewer]

Oh lord that's a good looking slab of pastrami.

 

[passedpawn]

That is culinary art at it's best. I've already cleared it with the wife. Tomorrow I'm calling the local meat shop and ordering the largest brisket they can get me.

I can't wait to start in on this project. Did I mention how much I love pastrami?

EDIT: I prefer Bavarian Sauerkraut for things like this, Rubens included. What do you prefer?

Thanks for the links. :rockin:

Get a big brisket flat. There's a lot of fat in the point.

I don't know what kind I make. It's just cabbage, water, salt, and I can it. I've got a ton in the cabinet. I'll take a pic of my finished sandwich tomorrow. Actually, I'm pretty stoked to be opening this swiss cheese (actually Jarlsberg) that I've been aging for a few months.

 

[reinstone]

Hi Guys!!!

 

[lschiavo]

Hi Guys!!!

Hi. What? No picture of your meat?

 

[reinstone]

No pic;sorry!

Dan and passedpawn and others......whats up?

 

[lschiavo]

Good point. Where is Dan? Check in buddy. I'm starting to get a bit worried.

 

[passedpawn]

No pic;sorry!

Dan and passedpawn and others......whats up?

Hi! How's the fam?

 

[Chadwick]

Thanks again for the links Passedpawn. I'm going to venture into the making of my own pastrami this weekend. I've got the local meat shop that can cut me the ideal cut. I've got the smoker with plenty of specific woods to use. I have a source for specific curing salts and other items of detail. I have everything I need to make a great pastrami. You have inspired me to do this. I can't wait to get started. I'm really excited about this.

 

[passedpawn]

Thanks again for the links Passedpawn. I'm going to venture into the making of my own pastrami this weekend. I've got the local meat shop that can cut me the ideal cut. I've got the smoker with plenty of specific woods to use. I have a source for specific curing salts and other items of detail. I have everything I need to make a great pastrami. You have inspired me to do this. I can't wait to get started. I'm really excited about this.

You seem really motivated - I'm sure it will go great. The meat stays pink from the curing salt. It's usually called Cure #2 or pink salt. BTW, I used applewood this time. PM me for any other info. When you're done brining, you can cut it in half and use half for a corned beef. St. Pats day is right around the corner. I crock pot my corned beef; some don't like that, but I do. With cabbage and pots and celery and carrots.

 

[Rotor_Head]

So are you celebrating now?

I was! Not hammered but a good buzz for it. Now on to making More Beer!