What did everyone cook today?
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Brewing beer this morning. Technically it’s cooking at this stage, right?
20 lbs of pilsner malts and Munich malts will ultimately become 10 gallons of German style Alt beer.
At this step I am mashing the crushed grain with hot water to convert starches to sugars and extract flavor and color.
This step takes about 2 hours.
This is the extract we are after and will collect more with subsequent hot water
A little over 10 gallons of extract collected in the electric boil kettle.
Hops are added where flavor and aroma are extracted and added to what will become beer.
After the boil, the finished wort needs to be chilled to room temperature so yeast can be added without killing it.
The counterflow chiller is the coil looking thing. Cold tap water circulates through the outside clear hose and hot wort from the bowl kettle runs through an inner copper line before flowing into the fermenters. Yeast gets added and wort ferments turning sugar into alcohol, CO2 and flavors.
The hydrometer reading tells me that I hit my efficiency numbers for extracting all the tasty sweet goodness out of the grain.
Now its just a matter of waiting for the yeast to do their work.
processhead very cool. Thanks for posting the pictures and the explanation on the process
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Daeji-gogi or Pork Bulgogi
Quick version for US audience… wife needed dinner in 30 min.
Pork loin slices marinated in Korean commercial pork marinade, smoked 20 min, sliced and tossed with onions and green onions in wok. Added Korean red pepper flakes, sesame seeds, sesame oil.Kimchee style slaw. Green and purple cabbage sliced and tossed with chredded carrot, green onions, coriander salt, Gochujang Red pepper paste, minced garlic, fresh grated ginger, splash of soysauce and fish sauce, sit 30min.
Assemble with fermented soybean paste or miso on romaine lettuce with some rice.
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Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
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Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
HerbcoFood My kind of meal, sirloin cooked perfectly
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Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
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Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
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HerbcoFood That is a good looking steak and I love Cesar salad good looking meal
gus4416 I could easily it a Cesar salad once a week.
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Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
HerbcoFood very nice. You always have a nice looking plate of food. I should take lessons on that instead of just dumping food on a plate and taking a picture
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Daeji-gogi or Pork Bulgogi
Quick version for US audience… wife needed dinner in 30 min.
Pork loin slices marinated in Korean commercial pork marinade, smoked 20 min, sliced and tossed with onions and green onions in wok. Added Korean red pepper flakes, sesame seeds, sesame oil.Kimchee style slaw. Green and purple cabbage sliced and tossed with chredded carrot, green onions, coriander salt, Gochujang Red pepper paste, minced garlic, fresh grated ginger, splash of soysauce and fish sauce, sit 30min.
Assemble with fermented soybean paste or miso on romaine lettuce with some rice.
Dave in AZ gochujang is a staple in my fridge. Very versatile product.
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Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
HerbcoFood I always sous vide sirloin at that same temp. Good job.
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Last nights meal. Roasted/blackened veggies and some slow grilled brats. Had some carrots and small sweet peppers to use up so I added some onion, tossed them in a pinchos powder that I made up for another recipe a while back. Added a little brown sugar and extra paprika and blacked it all. Cooked on the big green egg.
Matt W.
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Last nights meal. Roasted/blackened veggies and some slow grilled brats. Had some carrots and small sweet peppers to use up so I added some onion, tossed them in a pinchos powder that I made up for another recipe a while back. Added a little brown sugar and extra paprika and blacked it all. Cooked on the big green egg.
RafterW What the heck is NOT to like about THAT??? OK, I’m salivating.
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Last nights meal. Roasted/blackened veggies and some slow grilled brats. Had some carrots and small sweet peppers to use up so I added some onion, tossed them in a pinchos powder that I made up for another recipe a while back. Added a little brown sugar and extra paprika and blacked it all. Cooked on the big green egg.
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gus4416 If you ever make a trip to Walton’s HQ, you are welcome to come by, I’m about 50 minutes drive from Walton’s HQ in Kansas.
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 That looks delicious.
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 Whew that looks good. I like to cut them pieces & eat em, right off the coals. That’s when they are best!
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock? -
Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 that looks great. I love that style on a simple fajita!
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Pork tenderloin on the smoker grill 2 ways:- Lemon, black pepper, garlic, my home grown meyer lemons
- Coppacola style with paprika, red-pepper flakes, anise, brown sugar, black pepper
Served with:
- gnocci, pan fried with a brown butter sauce;
- “Stovies”, red potatoes with onions fried in bacon fat
- Apple sauce
- Fresh Sauer kraut
- Homemade “Branston Pickle”, an English chutney
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