This has been this winters favorite
Briess 2-row Brewers Malt - 6lb
Briess 6-row Brewers Malt - 8 oz
Dingemans Special B - 4oz
Briess Crystal Malt 80L - 8
Muntons Roasted Barley - 2 oz
Muntons Chocolate Malt - 4 oz -
Hops Cascade 2 oz -
Flaked oats - 4oz - Toasted
Wyeast Irish Ale (1084) 125ml
Water
Mash, sparge, boil, cool, ferment, wait, bottle, chill, enjoy
Makes 2.5 gallons. Serves two
and its vegetarian...
This has been this winters favorite
Briess 2-row Brewers Malt - 6lb
Briess 6-row Brewers Malt - 8 oz
Dingemans Special B - 4oz
Briess Crystal Malt 80L - 8
Muntons Roasted Barley - 2 oz
Muntons Chocolate Malt - 4 oz -
Hops Cascade 2 oz -
Flaked oats - 4oz - Toasted
Wyeast Irish Ale (1084) 125ml
Water
Mash, sparge, boil, cool, ferment, wait, bottle, chill, enjoy
Makes 2.5 gallons. Serves two
and its vegetarian...
I'm going to double it and still serve two.When I realized how much beer I can consume I decided to half the recipe... Plus did away with extract and my "equipment" isn't big enough for a full batch. (that's what she said)
I'm going to double it and still serve two.
I'm going to double it and still serve two.
My simple favorite;
Take one short, clean glass
Add 3 fingers of Crown Royal (may substitute your favorite)
Bam!
Perfect for a snack, appetizer, dinner, dessert or just a relaxing chat with friends. Enjoy
How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.
1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.
How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.
1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.
How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.
1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.
BBQ )$(#*#($(
~ 4 %^(($*#$#%, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce
In a large pot, boil the )%*(#$*# in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the %()($*#(% from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place &**^*$%&$ on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste (($*%$& with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk bisquits.
BBQ Squirrel
~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce
In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk bisquits.
Barbarian! You, Sir, are advocating Squirrelicide! I give you fair warning- I am going to ask ALL of my relatives to carpet all the walking areas around your home with acorns! I hope you slip, fall and land on my nuts!
Signed:
An Enraged Kirby