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Just meat and beer here. What is in your fridge?
Always Smokin
Posts: 111
The bellys are drying out after a week long cure and gettin ready for a lil smoke. the 13# Black Angus brisket is going on in a few hours to be ready for dinner on Sunday. Beer is ready for all the time.
What are you smokin toady?
What are you smokin toady?
Comments
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Now that's a man's refrigerator. I'm done for the weekend going for a nap :woohoo:
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Sleep well, and with a full stomach. There's a reason why the pit man gets respect. All the happy grins after a long day eating smoke!
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About the same here. My pork bellies are soaking though.
Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Got a duck drying so as to crisp during a vertical roast. Got a Stone Russian Imperial Stout, and an Unibroue Fin du Monde. A Rogue Chocolate Stout for the Mrs.
Are you doing a standard bacon cure for the bellies? -
Two on them, yes. The others is a newbe screw up turned experience...hahaha You all will find out when I do.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Guess you wern't talking to me... hahaMolly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
I was going to say the same thing! lol
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I see ONE beer (Bass Ale) and a box of something that looks to be foreign mouth wash.... The meat looks real good though.
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my wife needs something to drink.
My bass are in the cooler at the store still..
I have a full bottle of Hendrix Gin to get me through all these cooks -
my garage mini-fridge and one of my keezers with my beer stash sitting on top. inside the keezer is 5 gallons of 11% double ipa that i'm going to age in an oak barrel for about three weeks before bottling.....
ingredients for the beer above (my last extract batch).....
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thats better than my fridge.. well the beer part
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...11% IPA, ready for an oak cask! Hat is off. Good work.
Haven't had the Rye Squared. Visited their sire. Looks good. Will have to ask the local vendors if they can get any. -
Just beverages, condiments, kimchi, butter, walnut oil, peppers, parmesean cheese, and Crema Mexicana.
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Steven, I thought surely you would go for either the Pellegrino or the Heineken..... :laugh: :woohoo:
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Rebecca,
Not me, Tartan, Tennents, Guiness and a couple of local micros.
SteveSteve
Caledon, ON
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We just popped open the first homebrew of the year - a limted-edition Celebrationizer from Northern Brewer. Very tasty. It took over 3 months, an all-grain kit that I got DH for Christmas.
In the fridge (soon to be on the Egg) is steelhead trout filet that's been lightly cured with brown sugar, kosher salt, DP Shakin' the Tree, and Myers rum.
For the meat, I do have a 17 pound prime-grade ribeye primal dry aging in the climate control bottom drawer in two Drybags (I cut it into one piece for a roast and the rest will be cut into steaks/chops). Started the aging process about a week ago. A gal's got to have her hobbies, you know
-MEgging in Crossville, TN
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