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Yeah, I kinda figured the ABV is part of what give the beer its character. I do like BIG BEERS. I know in Hazy IPAs, I prefer an 8.5% version over a 6.5% version. I just like the body and overall flavor. I never thought of going the other way...by reducing the base malt and increasing the...

I have never been disappointed in how my Tripels have turned out and enjoy them very much. But at 9-10% I seldom drink more than 2. I have also contemplated making a lower ABV version but don't want to alter the profile too much. Considered scaling the whole recipe down equally or just cutting...

Dgallo, that pizza looks amazing!

I never wrap my pork butt until its finished. Then I wrap foil and a towel and put in a cooler for 1-4 hours depending on when we plan to eat. Iprefer to smoke in the 225-250F range. I like a little more smoke and bark. To each his own. There is no wrong way. Make sure you give your self time...

Made some sourdough ciabatta rolls Monday/Tuesday for the first time. Turned out really well and were surprisingly easy. 2 hours of stretch and folds, 4.5 hour bulk ferment and 15 hours in the fridge. Took out of fridge, shaped and cut into 8, let rise another hour. Baked at 475 for 10 min...

I have been following pickled egg group on FB and it motivated me to whip up a batch of Joe Jost’s pickled eggs. I had a few jars of Mezzetta Hot Chili Peppers in the pantry from the last time I mail ordered them so why not. I want to try some homemade brines over the summer with some peppers...

Did you build the raised beds from scratch or was it a kit? I would like to transition to rasied beds from my ground level garden. Looking for ideas for next year

I used Flaxseed oil on mine. I've had it about 6 years and it still has a nice non stick surface.

I also want to try discard bagels. That will be next

I made some cheez-its from sourdough starter disgard last week. It was 100g of discard mixed with 1TBS of butter and then I added some shredded cheese to it. Mixed and then spread thin on some parchment paper on a baking sheet. Baked at 425F for 5 Minutes, cut into squares with a pizza cutter...

I have a RecTec RT-590 and I have no complaints and it can get up to 500+F. I held off buying it for a year and bought a new Weber gas grill during Covid though. Because I read that pellet smokers took longer to get up to high temps(500F+) and used a lot of pellets at those high temps. I use my...

^Gotta start somewhere

Well I forgot to take a pic of my leftover short rib! DOH! Never fails! Last night I tried a recipe for Bang Bang Chicken. It turned out good but was too spicy for my wife. I cut back the mayo in the sauce. I am guessing if I would have put the correct amount in it would have been milder. I...

I always pick up a second corned beef at St. Patricks day to make pastrami. I got tired of moving it around fridge so I decided to smoke it this week end. I hated to run the smoker for just that tiny piece of corned beef, so I decided to smoke some beef short ribs I had in the freezer from the...

This is the recipe I've been using for years. Kimchi turns out really good. I use about 3-4 TBS of Gochugaru and ferment for about 3 or 4 days. Be careful of the size of your head of cabbage. Last batch I made, I had a huge(over 3 pounds) head of cabbage and it turned out a little bland. I...

Thank for the gallery. Nice to have the examples in one spot.

^Thanks for the feedback Hoppy2bmerry! Tried to compare it to results I've seen online. No complaints here though and it held up nicely for nearly a week.

This is the site(which I guess is a blog-sorry) that I got most of my info from. But I see she has changed her method to take into account the total ratio of salt vs. cucumber & water weight. Initially the ratio was only the brine which is what I have always done...

Sounds like you have the process down mostly. You are going to have to play with the time and sample daily to get the product you want. Put them in the fridge when you are satisfied. And eat promptly within a few weeks. They will continue to slowly ferment even in the fridge. Eventually they...

@Temptd2 I followed an Instagram post from Mediteranian.diet.plan I can’t seem to find a recipe exactly like it but this one is close. https://www.lauramali.com/cod-en-papillote-greek-style/ I basically sliced tomatoes and red onion layered them on the bottom seasoned with s&p and oregano...