Recent content by pshankstar

I thought you would enjoy this one instead of the fruit purée with alcohol. Cheers bud and go Celtics!

Two of these while I make the sugar mixture and pull the mangos out of the ever clear. Instead of lemoncello I’m going for mangocello this batch. Oh and getting 5lbs of pork belly ready to cure for 7-10 days (not pictured). I took the mango pieces and placed them in a freezer bag. I think they...

Crushable

@whoaru99 Did you end up smoking anything with the wine soaked chips? I am curing some pork belly to smoke later next week to make some bacon. I'm curious if soaking the chips in some beer or liquor might be a nice twist. Heck I might even try a splash of real maple syrup with the chips...

Whoa!! 🤯

Last night I roasted a pound of each variety. Honduras, Colombia, Guatemala and El Salvador. Plus 1.53 pounds of another bean from Honduras. 5.53 + 103.78 = 109.31

Nectaron Chroma from OH while I roast some coffee. I have some HB’s from @MaxStout i haven’t forgotten about, I want to enjoy them while I’m relaxing and not doing other things. Hopefully later this week. 🤞🏻

The kids and their friends wanted to go for an evening swim. Why not? That’s why we had a pool installed last year.

Turned out to be a success! Myself and others had to stop from over eating.

These while smoking my first pork shoulder. The last one is a double orange starfish from Aslin.

Thanks @YeastFeast and @Oldskewl for the feedback! I appreciate the quick responses. Is there a good rule of thumb to follow? In this case with a pork shoulder X lbs at X temperature takes about X hours?