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I miss the SMF...
Take care and get better soon... like fast! :)- jocosa
- Post #15
- Forum: For New Members
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Please allow me to introduce myself....
Star Wars fan and brewer - good combination. :) Q-fan is just a bonus. :) Welcome to the board! AG brewer here and start at least two batches of mead a year - making more braggots these days... and never bottle mead at less than a year of bulk aging. Got a couple of braggot recipes I'm... -
Want to build a beer keg smoker
Urbangriller - I like the firebasket in the background... would love to find someone local to make us a few for our reenacting purposes... those just aren't readily available here in the U.S.- jocosa
- Post #13
- Forum: Charcoal Smokers
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Want to build a beer keg smoker
Those three kegs are a three-tier brewing system... the BEST use for a used sanke keg!- jocosa
- Post #5
- Forum: Charcoal Smokers
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Dragon Smoker
Wow, just the sculpture by itself is pretty impressive... the fact that it's a smoker too is just a bonus... Thanks for pointing us to that!- jocosa
- Post #2
- Forum: Wood Smokers
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best beer for BBQ
We usually have a keg of homebrewed nut brown or porter on hand for gatherings... we also like a good Scottish 80/- beer too. If I'm buying beer - it's usually a local brewed beverage - Atlanta Brewing and Sweetwater Brewing have some nice offerings. I do look forward to this time of the year...- jocosa
- Post #34
- Forum: Beer & Ale
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Polish Sausages
As I've mentioned before, I do medieval reenacting - we're not the showy kind like Renn Faires, we research a lot about how things were done - from customs, to arts and cooking, and we use period recipes. At an event weekend before last there was a feast and one of the dishes was listed as... -
Turkey "Fatties"
I did a italian sausage turkey fatty, but stuffed it with pizza toppings... sprayed the outside with olive oil before putting it in the smoker... More about that here... http://smokingmeatforums.com/forums/...t=pizza+turkey -
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Wood trade?
*bump* Anyone still interested in swapping wood? I have a lot of white oak and hopefully some crabapple and pecan soon.- jocosa
- Post #10
- Forum: Woods for Smoking
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What do you guys know about Diatomaceous Earth?
It's also used as a filtering/refining agent in brewing. It's a key ingredient in Sparkaloid, a fining agent used often in meads and wines.- jocosa
- Post #5
- Forum: General Discussion
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tree diseases & funguses
I know the guy who writes the about.com forestry section - Steve really knows his stuff - is a very trustable source.- jocosa
- Post #3
- Forum: Woods for Smoking
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Dave from Alabama
Hello Dave from a NW Alabama native - welcome to the board... -
Arkansas vs. Alabama
Bama fans, including myself, ate a lot of pig yesterday... 3-2-0 ribs were the thing on the menu here as we watched a really exciting game... And looka-this, Auburn lost to my other alma mater... oh well... ROLL TIDE! (Class of '90) GO STATE! (Class of '96) -
EL GORDO... Rustic Tex-Mex Fatty finale
Wow, that looks good... and I bet the Corona pairs nicely! -
Turkey Sausage Pizza Fatty
A while back, Kroger had Honeysuckle White turkey sausage chubs on sale for 10/$10; we had picked up a few and a chub of Italian has lost itself in the back of the fridge - main reason being, we didn't really care for it sliced and fried... But since I got the GOSM and discovered the joys of... -
New guy in Georgia
Hello from elsewhere in GA... Lotsa good folks here, I've learned a lot from them already! -
I Stole a Brisket Today
Such are the rewards of an honest man! Goes to show that honesty still 'pays off.' -
Meowey's Tree
We've got lows in the 50's predicted for early next week in D'ville (west of Atlanta FYI) - can handle an early fall after the heat (an upped power bills!) of the last month or so. We're seeing a little color here, but I think it's due more to the drought than anything else...- jocosa
- Post #10
- Forum: General Discussion
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Something new? Scotch Fatty with pics
We made one of these to take with us to a medieval reenactment event this past weekend... Made a great lunch... a slice of homemade honey-wheat bread topped with a slice of Scottish fatty. Those alone or with a little stone ground mustard... yum... Had people asking for more!
