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Zarathustra
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« on: April 09, 2010, 06:00:14 AM » |
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The BBQ went well this year. 5 slabs of ribs gone... Had a little homebrew left when I got home, but I took 2 kegs this year instead of just 1. Anyway, why am I posting in this Mead forum, you ask? I demonstrated the easiest mead-making technique I know. I brought a gallon jug with some yeast slurry in it from the BBQ wit, 2 2 quart jugs of blueberry juice (from concentrate with apple and grape juices as well), and 1.5# of honey. I combined it and shook it up: Mead! We'll be drinking it at next year's BBQ. A reason for folks to come back! I'm going to ponder spicing and even carbonation, it depends on how it turns out.  |
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hobgoblin
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« Reply #1 on: April 09, 2010, 07:24:51 AM » |
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you had me at BBQ
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Domo Arigato
non-gov.
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justbrewit raybo
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Charlie and Raybo
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« Reply #2 on: April 09, 2010, 08:01:10 PM » |
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Sounds like something JohnnyMax would come up with. But I agree with hobgoblin. My BBQ team won the best brisket two years in a row at the Vidor Incest Fest also known as the Texas BBQ Festival held in Vidor, Texas. Nothing beats BBQ and beer, expecially when it comes out of a 5 gallon corny keg. I built the BBQ pit out of scrap metal around the house and it was nicknamed the "incinerator" by Debbo after she saw the first brisket I cooked in it. You got to laugh.
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Zarathustra
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« Reply #3 on: April 20, 2010, 05:34:14 PM » |
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I need to shake things up next year.
We went through a record 5 slabs of ribs this year, but I kinda want to find something different for next year.
What BBQ goes well with blueberry melomel?
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Gridiron Brewer
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Grid Iron Brewer, Staatsburg, NY
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« Reply #4 on: April 24, 2010, 04:23:09 AM » |
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What BBQ goes well with blueberry melomel?
ALL! |
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Dann aka Gridiron Brewer
On tap: Brown Shuga, monkey spunk tripel, Belgian dark strong, IPA, moose drool clone, robust porter
Fermenting: APA, braggot
Conditioning: brett willbe sour
Bottled: saison, maple mead, RIS cherry bragot
Next: RIS, blond, or sumtin else
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Zarathustra
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« Reply #5 on: June 04, 2010, 07:26:22 PM » |
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Raybo, I'm ashamed of myself. When I was working in a sheet metal shop and had access to EVERYTHING in the shop, including stainless steel, I never did get around to building a beautiful BBQ.
Grid, I'll assume you're right. I think we'll do pulled pork (sandwiches) with coleslaw (on top!).
Also, I put 1/4 oz. American light+ oak chips in for a week. It was askin' for it!
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specialed
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who says they are closing all the mills...numbnuts
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« Reply #6 on: June 04, 2010, 07:45:07 PM » |
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Just curious do you guys boil those ribs before you BBQ them. I have BBQ them both ways including putting them in a pressure cooker for a short while before I smoked them. We had some Memorial day I did on the smoker, the butcher said they were Babybacks, but they were awful thick .I like the ones from Fridays or Chilli's or some real BBQ joints I eat at around the country, especially Tucson. I am good for about an hour without a diaper, but after that all bets are off.  |
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If yer gunna regret this in the mornin,
we kin sleep til afternoon.
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Zarathustra
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« Reply #7 on: June 05, 2010, 11:13:26 AM » |
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I do precook my ribs. I dry rub the hell outta them and add a touch of beer and seal each slab up in a foil pouch. I bake/steam that in the oven overnight at 170 degrees (as low as my oven goes). I like the taste of charcoal/smoke so that's how I finish them. Oh, and a nice yellow/gold sauce after they're cut up is nice.
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Ogre
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« Reply #8 on: June 08, 2010, 10:47:09 PM » |
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Parboiling is how I have always started my ribs so far. |
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Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.
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specialed
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who says they are closing all the mills...numbnuts
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« Reply #9 on: June 09, 2010, 06:29:36 AM » |
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I'm thinking boiling has to be part of the process.
One time I used the pressure cooker to get them started and finished them up on the smoker.......you couldn't pick them up without the bones falling out........maybe a little less pressure cooker time on the next go around.
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If yer gunna regret this in the mornin,
we kin sleep til afternoon.
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Zarathustra
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« Reply #10 on: June 12, 2010, 07:53:24 AM » |
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The foil pouch is sealed up like a pressure cooker, but without pressure. It does make them come off the bone nicely. I have a hard time convincing myself to boil meats. I can't help but think about all the flavor that will be left behind in the water. I guess it would be a good start to making a broth or stock, though. The melomel is tasting really nice, I think a touch more oak will make it just about perfect.  I can't wait to have a whole serving of it! |
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specialed
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who says they are closing all the mills...numbnuts
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« Reply #11 on: June 12, 2010, 01:39:51 PM » |
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I think we have tried that foil too, I'll will ask my Wife cause I cant remember at the moment.
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If yer gunna regret this in the mornin,
we kin sleep til afternoon.
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