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Smoker newbie in UK
Welcome! I've had my 22.5" WSM for a few years now. I really like how it cooks. -
Hello from North Carolinac.
Welcome. I live in IL (2nd time), but I'm from NJ. I also did 3 tours at Ft. Bragg. -
My pastrami from corned beef
No problem! Mine is etched with "St. Paddy's Day". My grandmother was born in Kilkenny. We spent week in Ireland and a couple of days in Kilkenny back in about 2002. The reason for using the InstaPot was for tenderness...I just had all of my teeth removed and haven't been able to chew... -
My pastrami from corned beef
I made some Katz's pastrami the other day, but I did it in an Instant pot. Although, I didn't use the amount of pepper from the recipe (black pepper is too hot for my tastes). It was tender and tasty. FWIW, I also have one of those Guinness glasses. I bought all my other Guinness glasses... -
Aging/Cellaring Beers
One size does not fit all. I've been brewing since 1994. I brought back about 18 racks (cases) of .5 liter beers and empties from Germany after my last tour there, both flippies and crimp-style bottles. I've use both for Hefe Weizens without any issues. But I usually keg lagers.- hb99
- Post #7
- Forum: Beer & Ale
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N. Illinois newb...
I'm out in Atkinson...(exit 27 past Geneseo...exit 19). -
Aging/Cellaring Beers
I hear you on the German-style beers. I lived in Germany (Bavaria) for 9 years and did A LOT of "research". I did brew a "Breakfast Oatmeal Stout" 5 days ago that will be fortified with coffee and kegged in a day or two and ready for St. Patrick's Day. (My grandmother was born and raised in...- hb99
- Post #5
- Forum: Beer & Ale
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Mexican Chicken Wings
Sorry, that was more like sarcasm...a joke. :emoji_wink: For me, 15 wings isn't enough to get me out of bed. :emoji_laughing: They did look good through. I just had all my teeth pulled a couple of weeks ago (by choice) and I haven't chewed anything since then. :emoji_disappointed: -
Greetings from the not so fabulous Illinois
Welcome from near the east side of Moline... -
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New from New Zealand...
Welcome. It's better to be new from New Zealand than old from old Zealand. (A lot of people don't have a clue where Zealand is located. I lived in Germany for 9 years so I know). :emoji_wink:- hb99
- Post #4
- Forum: For New Members
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Spare ribs $0.66/lb.!!!!
Great deal. I can't even get chicken ribs around here for that price... -
Brown Sugar and Butter
I don't use butter. The soft-squeeze stuff I've seen used by the pro is (Parkay) margarine. After MANY HOURS of watching YouTube videos, I began smoking using the standard (foil, honey, brown sugar and AJ (1/4 C)). Then a couple of years ago I realized that I was ending up with TOO much... -
1970s Dance/Party
I looked at it from the perspective that all "decade-long fads" are usually worldwide.- hb99
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Opinions? Pork Left Out for 2 Days
...but (some) dogs aren't. When in doubt, toss it out. There's no logic in getting a $1000 sick on a $20 piece of meat. -
1970s Dance/Party
Check out this site: https://www.kidspot.com.au/kitchen/galleries/quick-dinner-ideas/retro-recipes-the-good-the-bad-the-nostalgic?image=1 Be sure to flip through the pictures...meatball cupcakes....LOL! Among them, mini-meatloaves in a muffin tin would work.- hb99
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Baby Back Ribs - Hard Bark
Rib Jerky...:emoji_disappointed:...my "burnt ends" always come out more like jerky too. I foil my ribs. When they are done I move them to the grill for glazing...2-3 minutes per side. -
This shirt....
It's going to take A LOT MORE than a t-shirt to get me to move to your town...:emoji_wink: Nice shirt though.- hb99
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Aging/Cellaring Beers
I've inadvertently aged a couple of my homebrewed beer past 8 years. Some started tasting a bit on the syrupy side while others like Dubbels/Tripels fared well. I have a couple dozen bottles of aged (8-20+ years) mead and cider.- hb99
- Post #3
- Forum: Beer & Ale
