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For cocktails I go to Sonic (last I remember there's one in Santee) and you can buy their pebble ice by the bag. This is as close as you can get to the ice from Bali Hai. I don't know what the other Tiki Joints in town use. And yes, the ice makes a difference.

To make clear ice you need to purge the oxygen and impurities from the ice as it freezes. To don't his you need a way for it to escape. You do not need to boil water, but starting with RO water probably makes a difference.

I bought this:

https://www.amazon.com/gp/product/B01N215Q1Q/?tag=talkbecom09-20

And it works amazingly well. 4 clear cubes per 10-12 hours. They also make one for spheres. The bottom of the silicone mold is open which allows gasses and impurities to be pushed out of as the ice freezes top down into a water reservoir underneath. I would not attempt to fill this with boiling water.
 
Lol you don't need it, don't bother

Only tempted because my fridge crushed ice maker kind of sucks. Very uneven ice, sometimes larger chunks. It won’t help me make a purty Mai Tai. If I’m going to go all out with getting amazing ingredients, might as well make sure I have nice ice!
 
Only tempted because my fridge crushed ice maker kind of sucks. Very uneven ice, sometimes larger chunks. It won’t help me make a purty Mai Tai. If I’m going to go all out with getting amazing ingredients, might as well make sure I have nice ice!
A lewis bag and mallet is going to give you the same thing tbh. The best ice is pellet ice, as Phischy said. When I host parties I always go and buy bags of it from Sonic.
 
We have an extra spot actually! You want it? We bought two and the other family bailed... SRS


Also just ordered a Lewis Bag for crushed ice and stepping up my cocktail game.
Oh ****, thanks for the offer - the woman is dead set on forest though, even if it's not camping. nanobrew and/or BigFrank, it's all yours!
 
You're not missing anything food wise. It all gives me heartburn. They're best for the cherry limeades and of course the Mai Tai ice.
The chicken club toaster is my jam, but agree for the most part the food is ****. I am mainly ISO the limeades. Cherry and strawberry oh my!
 
You're not missing anything food wise. It all gives me heartburn. They're best for the cherry limeades and of course the Mai Tai ice.

Cherry limeaid and then I will get that footlong coney covered in onions, chili, and cheese....usually because I am drunk ordering. Hate life the morning after, but it hits the spot at the time.
 
Jen and I are stopping at Modern Times on our way to see Pinback tonight if anyone is around... also, anyone going to the Casbah tonight? :p

Have fun! I've never listened to them but I just can't do Tuesday night concerts except for very rare occasions. Grab a Plenty For All for me at the Casbah though.
 
Chef’s Table is the greatest food show I’ve ever seen. #TalkNetflix #TalkFoodShows

Got my Traeger. Lol at myself for all the assembly work I gotta do now. Hope to do a test run this weekend. Anyone have a favorite recipe I can start out with that’s idiot proof that I can try this Superbowl weekend?
 
Chef’s Table is the greatest food show I’ve ever seen. #TalkNetflix #TalkFoodShows

Got my Traeger. Lol at myself for all the assembly work I gotta do now. Hope to do a test run this weekend. Anyone have a favorite recipe I can start out with that’s idiot proof that I can try this Superbowl weekend?

Get a whole chicken, use the Traeger chicken rub on it, and cook on full blast for 1:20 to 1:30. Should be able to pull the drumstick right off when it's done.
 
Chef’s Table is the greatest food show I’ve ever seen. #TalkNetflix #TalkFoodShows

Got my Traeger. Lol at myself for all the assembly work I gotta do now. Hope to do a test run this weekend. Anyone have a favorite recipe I can start out with that’s idiot proof that I can try this Superbowl weekend?
Go buy some Cardiff crack. Easy peasy.
 
Chef’s Table is the greatest food show I’ve ever seen. #TalkNetflix #TalkFoodShows

Got my Traeger. Lol at myself for all the assembly work I gotta do now. Hope to do a test run this weekend. Anyone have a favorite recipe I can start out with that’s idiot proof that I can try this Superbowl weekend?
Thanks for the reccomend.

Get a rack or two of back ribs or St. Loius. Slather with yellow mustard and liberally rub with a mixture of Salt, Pepper and Garlic Powder.

Fire up the pit for 230F, smoke the ribs with a lighter fruitwood or blend with fruitwood for 3 hours.

At hour 3 take them off, lay each rack on a big sheet of heavy duty foil. Put a line of barbeque sauce or honey or siracha and wrap the rack up tight with the foil. Put them back on the pit for 1.5- 2 hours.

Unwrap and let them go for one more hour. Glaze them with your favorite sauce for the final 30 mins.

Let them rest for 30-60 mins before carving. Should come off the bone clean but not fall a part. You’ll be scared after the wrap that they are done, but the final 30-60 mins they firm back up.
 
Chef’s Table is the greatest food show I’ve ever seen. #TalkNetflix #TalkFoodShows

Got my Traeger. Lol at myself for all the assembly work I gotta do now. Hope to do a test run this weekend. Anyone have a favorite recipe I can start out with that’s idiot proof that I can try this Superbowl weekend?

Go buy some Cardiff crack. Easy peasy.

This. Tri tip at 225 until internal temp reaches your preference (145-ish). Get a remote temp probe if you don’t have one already.

Edit: 130-140 for temp, 145 is getting pretty brown
 
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