The pigcowturduckenguica!

[cheezydemon3]

(post WHORE)

 

[bob1852]

Hey Brian,
My cousin lives in Arizona. Want me to have her ship you up a frozen armadillo. You know, just in case.

PTN

We don't have armadillo's in Arizona....try Texas.

 

[dataz722]

(post WHORE)

Sure it isn't a prewhore?

 

[cheezydemon3]

Pre med maybe. Wanna be prewhore.

He took 4 posts to say 2 things (which could have been said in 1 post)

 

[paulthenurse]

Hey, gimme a break. I had the day off. I been drinkin' since I shoveled a path to the hot tub through a foot and a half of snow. Besides, ball busting is a free flow art form. It's musical. Pauses. Timing. Following a thread.

I'll be here all week, try the veal.

PTN

 

[dataz722]

I only want the veal if it has been stuffed inside of a ostrich, inside of a tuna, and then everything crammed into a grasshopper.

 

[cheezydemon3]

Hey, gimme a break. I had the day off. I been drinkin' since I shoveled a path to the hot tub through a foot and a half of snow. Besides, ball busting is a free flow art form. It's musical. Pauses. Timing. Following a thread.

I'll be here all week, try the veal.

PTN

"And don't forget to tip your waiter. Come on donkey"

 

[paulthenurse]

Yesterday was all YOUR fault. D'bag. Couldn't just grill up a few hot dogs. No, you had to go all super-freaking-fly on us and start perusing the list of endangered species for your dinner menu. Ya, that's right, ******. I'm calling you out and saying the reason the Pats lost yesterday was because of you and your failed cowpigwhatever debacle. You put the gri-gri on 'em. I hope you sleep well at night.

PTN

 

[Cape Brewing]

pig is currently in my truck

 

[motobrewer]

haaaaaaaaahahaahhaha! have fun at your loser-feast.

 

[Cape Brewing]

Oh I get it... the Pats lost. Very clever.

 

[motobrewer]

Oh I get it... the Pats lost. Very clever.

are you sure you got it? let me explain....billy got absolutely dominated by rex and brady's a little b*tch who throws the ball to the ground at the first sign of trouble. pats lost, in gillette, to the jets, 21 to 28, one and done in the playoffs.

 

[Cape Brewing]

Yeah.. I was there. Got it.

How 'bout keeping it in the Obnoxious Football Trash Talk thread? It's funny there... elsewhere it comes across as obsessive doucheyness.

 

[motobrewer]

yeah, cause this thread's nothing but on-topic

 

[Cape Brewing]

Point taken... but Paul being a royal ****** shouldn't be a excuse for everyone to jump on.

 

[cheezydemon3]

Your Video on the pig pit screams "WIN" whatever else may occur in this thread.

Capecheezy

 

[the_bird]

I showed my daughter that video; she got a kick out of the decapitated pig. My next house, when I've got a little more room in the backyard, I'll be digging myself a pit.

 

[paulthenurse]

Ya, I can't help myself, I've got some sort of inbred royalty genome that makes me like this. The rest of you got no excuse.

Bird, what's with the_beans fascination with dead swine?

PTN

 

[the_bird]

I don't know. I found it kind of amusing myself. She still speaks fondly of "The Big Pig Party."

 

[Cape Brewing]

Pig going in the brine in the morning. Fifty seven lbs.

Only problem is right now there are about three of us lined up to eat this thing since the Pats gagged up stinker this past Sunday.

Hmmm. I wonder how quickly we cpuld slap togther a big "come over and brew and eat a lot of pig" day.

 

[Golddiggie]

Pig going in the brine in the morning. Fifty seven lbs.

Only problem is right now there are about three of us lined up to eat this thing since the Pats gagged up stinker this past Sunday.

Hmmm. I wonder how quickly we could slap together a big "come over and brew and eat a lot of pig" day.

What time and do you need anything (that you don't already have)??

Curious about what you're putting in the brine too... I've done a couple of brines so far, but nothing too wild just yet.

 

[Cape Brewing]

LOL!!! That's funny. What did that take? Twenty one seconds? Lemme work the brewing angle with the SWMBO. I think it'll fly.

For the brine I was planning something very simple. I will probably just do some honey and garlic to the normal salt water brine. Just something to give it a hair more sweet and savory at the same time.

 

[the_bird]

Hmmm. I wonder how quickly we cpuld slap togther a big "come over and brew and eat a lot of pig" day.

I'd probably be 50/50 to come out, but only a 50% change of that (assuming I made the invite list ). Saturday's booked for me, and Sunday is 50/50 depending on how much work I can get done between now and the end of the week.

 

[Cape Brewing]

The only way I would really wanna do it is if we could get a pretty decent sized group of brewers, we actually brewed a ton of beer..... and Paul couldn't make it.

Ps. VERY VERY early results have the SWMBO suggesting Sunday. And yeah.. That makes sense. We got sh!t goin on Saturday.

 

[Golddiggie]

More like just a few minutes... By the time the email alert arrived and I checked the page, at least a few minutes passed...

I've been liking using lemon and bay leaves (plus a few other things) in my brines for pork and poultry... Honey does sound good too... I just think you need to use a good amount to really get any flavor to come through. Garlic is always good.

A 'normal' brine in the 4oz sugar and 4oz salt per gallon or water, right? I don't use the cup measure method since it's too easy to get more/less of either than the recipe intended. I find that the 4oz of each per gallon comes out mild enough that other flavors come through more easily. It still enhances what's being put in the brine.

I could bring some fresh spent grain bread if this is given the green light. I'll just need to know by Thursday, so that I can get what I'll need to make the batch and such.

Let me know if you're looking for brew suggestions for the day too.

 

[Golddiggie]

The only way I would really wanna do it is if we could get a pretty decent wized group of brewers, we actually brewed a ton of beer..... and Paul couldn't make it.

There are ways of making that happen you know... :rockin:

Just had a thought while having dinner... How about putting some short ribs inside the pig, for the beef side of things? If you don't already have something to use for the beef side of the monster... Get some really long ones (or full sized) and they could be really, really good... It came to mind since I use them in my sauce, which I made yesterday...

 

[Cape Brewing]

I dont hate the idea. Gotta be honest

 

[the_bird]

Forgot it was already Tuesday. Makes my odds considerably less than 50% of 50% for this weekend, unless my meeting on Monday morning somehow gets cancelled.

 

[Cape Brewing]

Oh.... Well... If the BIRD cant make it... Thats it!!! The whole thing is off!

 

[Golddiggie]

I dont hate the idea. Gotta be honest

Slow/long cooked short ribs are a beautiful thing... Fall off the bone tender, with tons of flavor (thanks to the bones) I've been using them in my stews, pasta sauces, and even in chili for years now. Stick some garlic cloves in them and I think you'll have a hit...