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Beer Advocate traders
I have looked at the beer advocate site on occasion. Good stuff. I live in Omaha, Ne and have easy access to a few good micro brews. Boulevard brewery and Empyrean brewery are both close enough that I have easy access. There are also a few specialty beer stores in town that have some obscure...- wutang
- Post #6
- Forum: Beer & Ale
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Behold......the Quadruple.
I used to look at that site all the time but haven't in a while. Actually I have submitted other fatties to them in the past but they were never posted. Maybe I should send them this one. -
A take on Wutangs Chipotle Lime Chicken Sausage
They look great. I think he was looking at this one. http://www.smokingmeatforums.com/for...ad.php?t=88530 -
KCBS Certified Judges Class. Omaha, NE
I am always looking for a bargain.- wutang
- Post #5
- Forum: General Discussion
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KCBS Certified Judges Class. Omaha, NE
Here is a link that shows classes scheduled. It is by date, I looked at the next few months but didn't see any in TN http://www.kcbs.us/classes.php On edit: TN might not be part of KCBS territory. There is a separate Memphis BBQ Network (MBN). Here is a link to their site...- wutang
- Post #4
- Forum: General Discussion
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KCBS Certified Judges Class. Omaha, NE
If anyone is interested there is going to be a KCBS Judges class in the Omaha area next month. Here is a link to the Greater Omaha Bbq Society website with the contact info. http://www.gobs.org/CBJclass.html I got an email confirming my registration yesterday. Soon I will be certified in...- wutang
- Thread
- Replies: 4
- Forum: General Discussion
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Parkay on ribs. A blind taste test.
Good point. I wasn't trying to replicate the Trigg ribs exactly. I just wanted to try and determine what difference the parkay made by itself so it was the only thing I changed from what had become my normal procedure. But you are right...I will need to do some tweaking before I have ribs that... -
Parkay on ribs. A blind taste test.
Well it certainly sounds like I am not the only one trying this. I just gave it a shot because I am looking into getting into competitions soon and this seems to be one of the "tricks of the trade." I guess we will see where it goes from here. I have done a garlic herbed butter on a steak... -
Behold......the Quadruple.
I like the way you think. Glad I could give a little inspiration. I look forward to seeing what you guys come up with. -
Behold......the Quadruple.
Right after doing this one I thought "this is as big as I ever need to go" But now that I have thought about it for a day or so I am thinking that I have to do it eventually. Just because it would be fun. And I can't really let anyone else do it before me. So you are right, I am sure the quint... -
Parkay on ribs. A blind taste test.
I think the one on the right did have a more intense flavor from the rub so I would agree with you. I have done the bed of honey/brown sugar the last few times I have made ribs and I like it MUCH better than just adding apple juice to the foil. -
Parkay on ribs. A blind taste test.
I guess my expectation was just an overall better flavor/taste experience. Since the competition bbq cook has to "wow" a judge in just one or two bites I was thinking that I would take a bite off of the parkay slab and instantly think they were better. All in all with this experiment I did not... -
Parkay on ribs. A blind taste test.
I have read on here a few times that lots of comp cooks use parkay on their ribs. It also came up a few times on that Pitmasters show. So I figured I would do a little blind taste test experiment 2 slabs of trimmed spares on the UDS. Identical rub on both. Burning RO lump and pecan & apple... -
Sweet Heat & HOney BBQ Wings.
A few pounds of wings. Brined overnight, rinsed then dusted with a standard rub. Tossed them on the lower rack of the UDS I made a glaze for some of the wings. I simmered a little garlic, added diced chipotles, and a raspberry jalapeno jam. Then added a Leinenkugel Berryweiss and simmered... -
Behold......the Quadruple.
I had originally planned on doing it that way. Keeping with the pizza theme, I was going to do one layer pepperoni, one cheese, one with the veggies, etc. But decided at the last minute to do it this way. There is always next time. -
Behold......the Quadruple.
A while back I stuffed one fattie inside another. Later I made a triple. So logically the next step was the Quad. So here we go. I used pizza toppings, pepperoni, mozzerella, mushrooms, onions, green peppers. I started by grinding some pork butts & bacon and making italian sausage. Here is 3... -
Wutangs Beer and Garlic Sausage w/qview
Wow, you really got after it. Those look awesome. I am glad you liked the recipe. -
Wutangs Chicken Chipoltle Lime Saussage W/QVIEW
Those look fantastic. I am glad you tried it. Nice work!!! -
Garlic + Beer = Sausage
I did not trim any fat off of the butt. A lot of recipes I run into call for adding pork fat so I often use bacon as a substitution. -
Garlic + Beer = Sausage
They were never in the very first post. They are in my reply in post #8. Are you gonna make these AND the chipotle chicken sausage?? Let me know what you think.
