Recent content by 58limited

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  1. 58limited

    Sourdough Boule in the Dutch Oven

    Beautiful! I have five different sourdough cultures and bake periodically. I use Chad Robertson's technique and I use one of my DOs for baking. I'm on another forum that has a few bread bakers and at their suggestion I spritz the top of the loaf with water after scoring the top, This provides...
  2. 58limited

    Brisket and wood of choice.

    Aggie94, I've tried other woods and like them but I keep coming back to Oak as well - all those places in Central Texas convinced me of that. The few times I have the time to do a brisket I use local oak. Cherry and Apple wood is great on steaks and pork though, you should try them sometime. Gig'em!
  3. 58limited

    Homebrewers Roll-Call

    Yeah, mead'll do that to ya. I have a sister in Charlotte. Next time I visit I need to look your guru up, always enjoy talking with mead aficionados.  I have the Perliks too, chrome plated as I couldn't afford 5 stainless ones at the time. I love it, even if it does need a paint job. Here's a...
  4. Homebrewers Roll-Call

    Homebrewers Roll-Call

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  8. 58limited

    First time Pork Shoulder

      Quote: There are many ways at arriving at a good pork shoulder, do what works for you. The method I posted above works for me with my time schedule. Maybe I should have explained every step in detail. I am quite aware that smoke doesn't penetrate foil, for the first several hours the...
  9. First time Pork Shoulder

    First time Pork Shoulder

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    pork_shoulder.JPG

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  11. 58limited

    What do you have ready to drink, and what's on deck for upcoming brew days?

    I have a couple of winter beers left on tap and the spring beers are ready. Here is what is on tap: Irish Stout, Oatmeal Stout, Belgian Saison, Belgian Wit, and an American Wheat with Rye. A Marzen is kegged and ready (I know, its April but I didn't decide to make the Marzen until mid-March) and...
  12. 58limited

    Homebrewers Roll-Call

    Hi everyone. I've been brewing beer since 1995 and making mead since 1998. I still do extract brewing mostly because I don't have room for the all grain equipment. I have a 1982 Frigidaire that I have made into a kegerator. It holds 5 corny kegs. The most recent beers I have brewed are: Belgian...
  13. 58limited

    Grilled Bacon Wrapped Cheese and Jalapeno Stuffed Shrimp

    These shrimp make an awesome appetizer and are a hit every time I serve them. Shrimp Butterfly several large shrimp and stuff with this mixture: Mix together: a handful of shredded ColbyJack cheese 1 jalapeno pepper, minced (no seeds) 1 clove garlic, minced When making the cheese mixture...
  14. 58limited

    Howdy

    I joined back in February while searching for info about my deli meat slicer, a member here has a similar one. I've enjoyed grilling and smoking all my life and like to try new ways of doing things. This looks like a great forum with lots of information. I live in SE Texas, from the Dallas area...
  15. 58limited

    First time Pork Shoulder

    Right on. I have made pulled pork many ways and it is all good. My recipe above can be cooked anyway you chose, I just wrote out what I have found to work best for me. I do pork butts much more often than brisket (I do not use foil for brisket). I settled on the foil method because I can leave...
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