What did everyone cook today?
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
processhead Nothing like seeing science in real time.
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processhead Nothing like seeing science in real time.
zbigjeff said in What did everyone cook today?:
processhead Nothing like seeing science in real time.
Not just science, but biology. Beer is alive.
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KETO Spaghetti and Meatballs
lkrfletcher looks good, a plate of zoodles is always an interesting start to keto spaghetti. Cheat day today, banana pudding.
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zbigjeff said in What did everyone cook today?:
processhead Nothing like seeing science in real time.
Not just science, but biology. Beer is alive.
processhead Yes SIR! We have to stop agreeing like this.
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
processhead Is there any way I can give you a double thumbs up? That looks great & the only thing better I can imagine is putting it in aged Oak Barrels (Casks)for a bit & then drinking it. That would be my vision for both the beer & the wine. I cannot wait until I can do this. Just got off a four day run with all sorts of issues & now comes three days of report writing. I am worn out & could use some of that good stuff you are brewing.
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Busy week of making Walton’s Sweet and Tender Jerky and Mandarin Teriyaki snack sticks. In the past couple weeks have made over 80 lbs. of jerky.
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Busy week of making Walton’s Sweet and Tender Jerky and Mandarin Teriyaki snack sticks. In the past couple weeks have made over 80 lbs. of jerky.
JohnG5 I keep eyeing up that mandarin teriyaki mix. After seeing that picture I think I may just put in my order.
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JohnG5 I keep eyeing up that mandarin teriyaki mix. After seeing that picture I think I may just put in my order.
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Nothing that involved prep but getting the Big Green Egg ready. I worked an overtime shift today so easy was on the menu and I didn’t want to heat up the house. Papa Murphys is great on the grill!!!
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Busy week of making Walton’s Sweet and Tender Jerky and Mandarin Teriyaki snack sticks. In the past couple weeks have made over 80 lbs. of jerky.
JohnG5 looks great, how is the Mandarin Teriyaki?
“You never really die until you end up on the wall at a Cracker Barrel”
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Trying to eat a little on the lighter side still. I got home from work and cooked up a little chicken, broccoli, onion and cashew stir fry. No recipe, just created from what sounded good. Turned out better than expected.
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Trying to eat a little on the lighter side still. I got home from work and cooked up a little chicken, broccoli, onion and cashew stir fry. No recipe, just created from what sounded good. Turned out better than expected.
GWG8541 Sometimes that’s the best way to do it, especially when it looks & tastes great to boot. Yours looks like both.
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Did some ribeyes tonight with squash from the garden, forgot to take finished pics.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Here is a link to the 2nd of 3 video’s from Meat Church BBQ on different methods to cook brisket. This video focuses on cooking fat side up or down. https://youtu.be/rW_7D6Ye_uE
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Tex_77 I’m jealous of having squash in the garden. I have out plenty of plants, but the rains we have been getting have been reeking havoc on them. I’ve only had a few so far and developed white powder mildew on a few plants.
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Busy week of making Walton’s Sweet and Tender Jerky and Mandarin Teriyaki snack sticks. In the past couple weeks have made over 80 lbs. of jerky.
JohnG5 looks great! I have freezer space if needed.
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Nothing that involved prep but getting the Big Green Egg ready. I worked an overtime shift today so easy was on the menu and I didn’t want to heat up the house. Papa Murphys is great on the grill!!!
ND Mike I like making za on the BGE. Crank up the heat and you get some crispy round pies
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Tex_77 nice looking steaks. Nice simple meal.
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Here is a link to the 2nd of 3 video’s from Meat Church BBQ on different methods to cook brisket. This video focuses on cooking fat side up or down. https://youtu.be/rW_7D6Ye_uE
Tex_77 good info. I think its like anything we cook. It is all a matter of knowing how your equipment works, experimentation and personal taste or preference. Thats why I like this community-lots of ideas and people willing to find new ways of making food taste better.
. Looks good
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