I'm with you, Matt. Lost 20lbs since the New Year. Not sure how the Citradelic fits in though. My weight goes up just by looking in the beer fridge.
View attachment 73063
Sigh. The sacrifices one makes in an attempt to fit into the ol' Speedo. ;-)
Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
- Start date
I'm with you, Matt. Lost 20lbs since the New Year. Not sure how the Citradelic fits in though. My weight goes up just by looking in the beer fridge.
View attachment 73063
Sigh. The sacrifices one makes in an attempt to fit into the ol' Speedo. ;-)
- Oct 18, 2009
- 3,637
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- Oct 18, 2009
- 3,637
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- May 23, 2015
- 24,407
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
Get your IRISH on Peeps!!
So I just seared my corned beef in bacon fat after soaking it overnight and then marinating it in beer & coffee (yes....coffee). I sautéed some onions for the top and put my cast iron trivet on a layer of celery. The bottom of the pot got a 1/3 cup of the marinating liquid and the corned beef sits high above it. I put a heavy, tightly sealed lid on the pot and it will go into a 250F oven for several hours. Here she is before going in to braise -
View attachment 73755
This is a slow braise process that yields a very tasty piece of corned beef. Best to use one with a nice thick fat cap on top. I prefer this to the standard boil-in-pot method.
So I just seared my corned beef in bacon fat after soaking it overnight and then marinating it in beer & coffee (yes....coffee). I sautéed some onions for the top and put my cast iron trivet on a layer of celery. The bottom of the pot got a 1/3 cup of the marinating liquid and the corned beef sits high above it. I put a heavy, tightly sealed lid on the pot and it will go into a 250F oven for several hours. Here she is before going in to braise -
View attachment 73755
This is a slow braise process that yields a very tasty piece of corned beef. Best to use one with a nice thick fat cap on top. I prefer this to the standard boil-in-pot method.
- Oct 18, 2009
- 3,637
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- May 23, 2015
- 24,407
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
- May 23, 2015
- 24,407
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
- Oct 18, 2009
- 3,637
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Re: Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread
I tend to brew my own beer on this all electric system I built. Clean crisp beers in the summer by the pool and big dark strong barrel aged beers for the winter in the spa.
View attachment 73988
View attachment 73989
I tend to brew my own beer on this all electric system I built. Clean crisp beers in the summer by the pool and big dark strong barrel aged beers for the winter in the spa.
View attachment 73988
View attachment 73989
- Oct 18, 2009
- 3,637
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
OrangeAndBlue
Silver Supporter
- Aug 19, 2017
- 128
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
BBQ Smoking and Grilling are great but it's hard to beat a good old crawfish boil!
View attachment 73995
35 lbs of crawfish plus sausage and corn from this past weekend. Adults got to enjoy mudbugs and beers while watching (and not being disturbed by) the kids having a blast in the new pool. This is what we built it for.... great times!
View attachment 73995
35 lbs of crawfish plus sausage and corn from this past weekend. Adults got to enjoy mudbugs and beers while watching (and not being disturbed by) the kids having a blast in the new pool. This is what we built it for.... great times!
- May 23, 2015
- 24,407
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
Old School Italian - Chicken Cacciatore with rice (and some healthy green stuff) -
View attachment 73998
A half a bottle of red wine and lots of garlic & mushrooms went into the beautiful gravy that accompanied it. I love the smell of garlic, onions and wine simmering all day.
The other half bottle of red wine went to me
as I needed to forget about the bucket-loads of money I spent that day repairing my mother-in-laws car (don’t ask, it’s a long, sad tale....). More wine will be had before this evening is out....
View attachment 73998
A half a bottle of red wine and lots of garlic & mushrooms went into the beautiful gravy that accompanied it. I love the smell of garlic, onions and wine simmering all day.
The other half bottle of red wine went to me
as I needed to forget about the bucket-loads of money I spent that day repairing my mother-in-laws car (don’t ask, it’s a long, sad tale....). More wine will be had before this evening is out....
Re: Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread
Recipe for Cauliflower Steaks, por favor.
Recipe for Cauliflower Steaks, por favor.
Be still my heart...er, stomach. Haven't had any yet this year and our boil isn't until 4/7. They're still a bit small it looks like?
- May 23, 2015
- 24,407
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
Re: Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread
Which post # was that??
Which post # was that??
OrangeAndBlue
Silver Supporter
- Aug 19, 2017
- 128
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
I think they just turned the corner and are perfect medium size now, which is what I prefer over the huge ones anyway.
- May 23, 2015
- 24,407
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
A limited release from Lagunitas Brewing Co.
View attachment 74081
Though no slamming those bad-boys....notice the ABV - 9.7%
View attachment 74081
Though no slamming those bad-boys....notice the ABV - 9.7%
- May 23, 2015
- 24,407
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
Stove Top Sliders
I follow the leebo method of slider prep - fattiest ground beef you can find (80/20 at the very leanest, 75/25 preferred) and then you mix the ground beef with cooked bacon bits. Always fry your sliders in rendered bacon grease -
View attachment 74082
Cast iron skillet and press -
View attachment 74083
Love it!!!
View attachment 74084
16 sliders were made to feed a family of 7....none were left.
I use one of these for all burger manufacturing -
Burger & Slider Press - Shop | Pampered Chef US Site
I follow the leebo method of slider prep - fattiest ground beef you can find (80/20 at the very leanest, 75/25 preferred) and then you mix the ground beef with cooked bacon bits. Always fry your sliders in rendered bacon grease -
View attachment 74082
Cast iron skillet and press -
View attachment 74083
Love it!!!
View attachment 74084
16 sliders were made to feed a family of 7....none were left.
I use one of these for all burger manufacturing -
Burger & Slider Press - Shop | Pampered Chef US Site
Did pulled pork this weekend. Here’s the method I’ve perfected over the past 10 years...
When I smoke pork shoulders, I fill the smoker (22” Weber Smokey Mountain).
4 boneless butts from Costco - 36# uncooked. Ended up with ~19# cooked. We put it into quart size freezer bags - 2# per bag. Then we pull a bag at a time out of the freezer as we want more.
Marinade for 2 days in a mixture of apple juice, sugar, salt, and Worcestershire... then rub and let sit for 1 more day.
Smoke it for as long as the smoker will maintain temp (9 hours this time). Then wrap each butt in 2 layers of foil and add about 1/4 cup ACV.
They all go into the oven over night at 190. Oven off at 8:00 and let it all sit closed up. At 1:00 we started pulling.
First dump the juice from each shoulder into a large measuring cup and put it in the fridge so it’ll separate. After the fat is separated, spoon it off into the trash and dump the liquid back into the pork after it’s all pulled.
Bag it up, making sure to squeeze out as much air as possible.... then into the freezer. The extra juice makes the pork freeze solid. You can’t tell any difference between fresh and previously frozen.
We will typically go through ~2 bags a month. Each time we start getting low, we do another batch.
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