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philpom

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Everything posted by philpom

  1. We have some potassium sorbate on the way so we can age some of this and not let it get too dry. So far we haven't had to back sweeten but as a general rule we avoid excess sugar. I'm working on a still so I want the highest starting ABV to reduce time distilling. I'd like to achieve something in the 80 proof range that was nice to sip or use as a mixer. I would even entertain aging with added charred oak wood. This type of Hobbie is a great way to explore and experiment. Sounds like you have had a fair amount of fun already.
  2. It's an unfortunate situation, one of our adult sons and his wife have been looking for their first home for over a year. They gave up because even if they found one within reach a cash buyer would move in and bid more than they could afford. Houses might be on the market for a day. Our other adult son is happy living in an uptown condo but he is single with no kids. Eventually he will be in the same boat. Would be great if I could sell a week before the bubble burst and then buy my house back at a steep discount. What was it they said at the world forum recently..... "You'll own nothing and be happy."
  3. This is a home brew apple wine. 4 week fermentation, excellent clarity (any haze is condensation). Served at 36°f. This is the most delicious experiment so far. 14% ABV. This recipe has 2 additional iterations. Next is to do a third fermentation and carbonate it for a fizzy treat. After that we'll "jack" the wine for a 30% ABV apple jack a.k.a. Jersey Lightning.
  4. Welcome to Kamado Guru, you should be very happy with your choice.
  5. Awesome fun, we have started pressure canning sauce, meats, salsa and more. Fun stuff, our peach BBQ sauce was delicious.
  6. Ribs look great, I call it the 1 2 3 method... 1 season the ribs, 2 smoke the ribs, 3 eat the ribs.
  7. Hi and welcome. The time will go up a little but it won't be significant. Start checking the internal temperature and for tenderness like you normally do.
  8. Kiwi Strawberry wine, home brew. 4 week fermentation, fruity but dry, a nice swig. 12% ABV, The Mrs and I enjoyed a glass together at our bar, ready for bed.
  9. Do you plan on shredding the pork? The drippings will soften the bark on the ones below but at the end of the day it doesn't matter, especially if your plan is to serve 50 pounds of pulled pork. Cook based on internal temperature and know that they will probably be done at slightly different times. A new/clean 5 gallon food grad bucket and an electric pork meat shredder will be very helpful. Good luck and have fun!
  10. My prefered way is to never wrap and just let it ride in the smoker until it's done. I toss it in a "right sized" bowl with lid and place it somewhere out of the way like the microwave for a rest, then shred.
  11. I need to make this, looks very delicious and we love our veggies.
  12. Thighs, skin wrapped tight, ultra fine salt, 375°f indirect. Bubbly, crispy and delish.
  13. A lazy Sunday afternoon! I fired up the primo, stepped in to the garage, opened the beer fridge and found a 6 lbs slab of spare ribs.... ok, I whipped up a batch of GPR #86 and went to work. Trimmed a little, pulled the silver skin, seasoned and threw it on. Cooked it my favorite way, 225°f naked, I call it the "easy as 1 2 3 method". Season, smoke and eat. I used some hickory chips. CYM for a binder and brushed it down at the end with some peach sauce Mrs philpom made. About 4.5 hours. Ready to go. Looking good just before the glaze. Ready to pull. Ready to eat. Bonus. It was an extremely meaty slab and the sauce worked out very well. Yum!
  14. I don't want to put it here, it's copyright protected but here is a link to the recipe. It's from Balls Complete book of home preserving. http://www.freshpreserving.com.au/2018/12/03/zesty-peach-barbecue-sauce/
  15. Ugh, now I need to run over to CGS and see what they have. I have also been planning for a few years to build one. Meat looks great!
  16. Peach habanero jelly sounds delicious. Adding that to the list.
  17. I honestly don't know, these are Harvester variety, a Texas native. They will produce with only 1 tree but are more prolific with 2 or more. Year 1 with one tree we got around 6, this year with 2 trees we even got almost 20 on the young tree. No bigger than a tennis ball. We bought them in 10 gallon containers, about 7 feet tall. This is the new one. We were afraid the limbs would break by the end.
  18. We started putting peach trees in 2 years ago and this year we had a great crop of about 65 peaches. Mrs philpom canned a bunch as peach bbq sauce. For the test I tried it out on this loin. 300°f w/a bit of hickory. Glazed it about 30 minutes before I pulled it. IT was 145°f. The sauce was great for this purpose, next I might add some heat and do wings.
  19. Excellent, that should hold up for many years and the color goes well with the Joe.
  20. Home brew we called Ringer IPA. Nice hops flavor with a touch of pine and a smooth finish. 7.2% ABV
  21. You could always send them off for an occasional sharpening at a reasonable price. I must say, using my Miyabi is a pleasure and unique compared to lesser knives, it was worth it to me. It's hard to explain.
  22. Big Boy 4014 is one of only 25 ever built. Delivered to Union Pacific in 1941 and was used for 20 years before being retired. It was recently restored and came through Denton today on a nationwide tour.
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