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Posts posted by philpom

  1. On 8/21/2021 at 7:49 PM, Jack. said:

    A French Provencal dish of eggplant, zucchini, squash and tomatoes sliced in 1/4" rounds, seasoned with shaved garlic, shaved shallots, Herbs de Provence and EVOO.  Baked covered @ 400* for 1 hour then uncovered for 1/2 hour.  Sprinkled with shredded Parmesan when hot out of the oven.

    This dish is easily adapted to a kamado.  I wanted to use a round ceramic dish, so to avoid discoloration, I used the indoor oven.

    This dish makes a delicious side for chicken, fish, pork, or eggs.  Very lo cal, too.cooked2.thumb.jpg.d85d383d373992bd11454d218f4f0fca.jpgtien.thumb.jpg.05b59b4d9e642487e1e0081a950a704b.jpg

    Thanks for looking and Happy Cooking.



    That looks fantastic,  will be trying some iteration of this soon.

  2. 18 hours ago, John Setzler said:


    I used to make something similar to this.  I'd start out with about 5 gallons of all natural apple juice or cider and then add about 3 pounds of corn sugar to get the gravity on up there a bit.  I fermented it with montrachet yeast which would take it down to around .997-.998 on the gravity.  I would let the fermentation go a lot longer though.  I would often rack it off into a second carboy and let it clarify in the dark for 3 or 4 more months.  I would add some potassium sorbate to the carboy about a day or so before I wanted to finish up to neutralize the yeast before moving on.


    *I* don't care as much for the dry higher alcohol result on this stuff.  What I like to do after adding the potassium sorbate is to rack it off to a bottling bucket and then add a little molasses and some frozen apple juice concentrate and dissolve that in the apple wine until my gravity is back to somewhere around 1.01 to 1.015 and get my alcohol content somewhere between 8-10%.  Adding sweetness back to this stuff makes it really amazing....


    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.

  3. 1 hour ago, mike echo said:

    We bought in suburbia Feb 2014. Lowest home prices in Nashville area. FF to 2021 and our house value has doubled. Sure, I could sell and move where? Apartment? Townhouse?  No way. Rural to the point of giving up all the great services/ location we have in suburbia?


    So what happens with my unmarried, starter job 22 and 28 year olds if they eventually want to buy a house? Now I see subdivision signs that say “starting in the low 1 millons”.  Wait for us to will our house to them? Kids do not want to leave where they grew up.

    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."

  4. 20210919_205243.thumb.jpg.d684226fa6b87f5f7d73e1892ff247ab.jpg


    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.

  5. Just now, Aldad said:

    I have cooked a couple of shoulders on my classic, 6 and 8lb at 225 -250 they were done in about 6 hours.

    My question is , If I cook two at the same time side by side. will I need to extend the cook time?


    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.

  6. 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!

  7. 15 hours ago, Ginger Ale said:

    Half a smoking is better than none, but....







    ...alas, looks purdy but still can't produce a crispy, edible skin.  And we did flour it.  But the skin was rubbery and inedible.  Apple and cherry for a while on the Weber, finished on gas.  Served with dressing on the side.


    Waaah.  The only way we have ever attained edible skin is whole vertical chicken on the gas.   :sad:

    Thighs,  skin wrapped tight, ultra fine salt, 375°f indirect.  Bubbly, crispy and delish.

  8. 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.







    It was an extremely meaty slab and the sauce worked out very well.  Yum!



  9. On 8/18/2021 at 9:53 AM, len440 said:

    Phill you have a lot to look forward to with your trees. My parents had one for about 35 years it was a grafted tree with 5 kinds of peaches grafted on to a common trunk. Depending on the peach load you may have to brace the branches at times. But getting back to the topic very nice looking pork loin, I really like the color . Perhaps if we ask nice Mrs. Phill will share the peach BBQ sauce recipe with us

    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. 



  10. 16 hours ago, K_sqrd said:

    That's one good looking loin roast. I'll bet it tasted great. We made some peach habanero  jelly

    and used it for a glaze on ribs, etc. We also put it into a BBQ bean dish for some sweet heat.

    Lots of possibilities to add a little extra flavor to your Q.

    Peach habanero jelly sounds delicious. Adding that to the list.

  11. 1 hour ago, Jack. said:

    That looks delicious.  Is it unusual to have so much fruit after just 2 years?

    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.



  12. 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.

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