Recently, my wife and I were having a talk about vacation expenses. She was trying to decide between: Continue reading “It Costs More than You Think”
I was listening to an episode of, “You Can Afford Anything,” by the amazing Paula Pant. She made the point that was good for me to hear:
Working isn’t free. It costs money. This is good news and bad news.
Today, I’m doing beef back ribs.
Per a trick I’ve learned from a local San Diego BBQ, I’ve cut out the bone of every other rib. This means that each serving – or bone – is substantially meaty.
There is a cath. And that is I might end up with slightly dryer ribs. Of course, it also means more bark, which means more smoke flavor.
I’m setting the smoker at a target 225. Again, this Traeger wood pellet smoker I’m using tends to jump higher in temp. So, by setting the smoker at 225, I’ll likely be cooking often at 250.
I’ll spraying the ribs with apple cider vinegar once, an hour in, at what I’m planning will be halfway through the cook.
Were the ribs too dry? Was there too much bark? Were the ribs too smoky or not smokey enough?
The cook went for two hours. The ribs were cooked, but they could have been more tender. Perhaps I’ll try a three hour cook. The ribs certainly were not too smokey. And they weren’t too dry.
This brisket was a monster, or suffice it to say: big. Clocking in at roughly 16 lbs., this brisket was substantially larger than anything I’d tackled before. As such, it took longer to cook than the previous brisket. Continue reading “Thanksgiving 2017 Brisket”
It’s been so long since I’ve brewed beer (~10 months?) that I may have forgotten how to do it. But, as with all recipes I’ve done, let’s start with the recipe – and onto Brewer’s Friend! Continue reading “#101: Chocolate Stout – 10.1.17 Update”
Learning is good. And there’s nothing like experience to help you learn – unless of course it’s learning from some one else’s experiences. Here’s what I’ve learned:
I’ve been making a bunch of pies lately – mostly because I need it. And I can share one take-away: give me corn starch or give me death. Continue reading “Let Them Eat Pie”
I know I’m breaking some cardinal rule of homebrewing by using malt extract. However, I can’t give up the convenience factor. This is especially the case given the fact that I want to do a double-batch of a high ABV beer. And that’s just not possible with all grain because I lack the equipment.