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Followed up with lobster tails given my chef mate Steve Miller was over to help with some delicious Buerre Blanc sauce. That’s about 1.5kg( 3.5lb) of tails. So good. Sent from my iPhone using Tapatalk

Worked with Dennis on an order for a big bad. The forum helped me choose that over ultimate. Excited to be a part of the club. If anyone has accessory suggestions, lmk. Only have the stone, and two SS side tables for now. Will be mostly low and slow and grilling, so mostly proteins. Will add a cover I’m sure, to keep that bad boy out of the snowy Michigan winters.

Grains look and smell lovely. They get tipped into the mash tuns - (the two vessels that are lowest in the picture), with hot water, this activates the enzymes in the malt turning the starch into fermentable sugars. Takes about an hour and a half. Once it's finished mashing the sweet liquid is pumped up and circulated into the kettles (the vessels immediately above the mash tuns). Lastly the grains are washed with fresh to water to get the last of the sugars out, and this too is pumped up into the kettles- I run two brews simultaneously. It is then brought to the boils and the first hops (for bittering are added). We then wash out the mash tuns and put the grain in for the next batch of beer. So having a bit of lunch right now and the first batch ( Bronze Trippel ) is boiling in the two kettles - for about an hour and a half. Simultaneously the grain for the Big Bad Matt Black is mashing in the mash tuns.

Ahh thanks @tony b ! It's been great fun today - we overran a little but it's been a very productive day and the beers seem to have hit quantity and strength - 240 l in total shared amongst friends who will take their fermentors home . We did have a little sampling of " here's one we did earlier". The weather has been wet and windy today so , sitting by the fire with the family - having a beer as well. Cheers RD

A wandering minstrel smelt the beer being made and popped in to serenade us with a bit of Led Zeppelin.

Oh and...color choice? Hopefully you read the posts about the superiority of pebbles for cooking? 🤔

Thanks for the input all. Put in the order with Dennis for the Big Bad. Cannot wait.

Carne asada tacos tonight. Aged onglet, grilled spring onions, japano, guacamole and garlic crema. It's a recipe from Breddos which is a great taqueria that started out in East London. It's from their cookbook but a variation which has all the components of the recipe is available from Great British Chefs if anyone is tempted. I put way too much Scotch Bonnet in the chili sauce but the garlic crema cut it beautifully. Cerveza Pacífico Clara to wash it all down for the beer minded.

On top of the other suggestions - pizza stone, basket splitter, rotisserie rod/forks/basket, and definitely a cover (I live in Iowa, so I know what winters are like in the midwest!) - load up that pallet with as much coconut charcoal, coffee wood chunks and coffee wood charcoal, as you can fit. Right now, it's the only way to get any here in the States.

Big Saturday footy final night here in Bris Vegas. Well done to the Richmond Tigers with a convincing final half. Here is the footy final feed Beef rib fillet on the bone. For something different I put this on the spin. Very pleasing outcome. Btw spice with garlic, cumin, pepper, chillie and a little onion powder. Salted desperately. Spun to medium rare then grilled low down for some char. Sent from my iPhone using Tapatalk

Saturday early afternoon here in UK. Pumped 230l water up from the stream last night to preheat for a head start in the morning.

I'd be all over that lobster with the beurre blanc sauce!!

Recipes drawn up last night too.

Tony, dinner looks lovely absolutely perfect.

Makes me think I've been doing 'Corned Beef Hash' wrong all these years...

I just emailed Wellesley about the wood, SHE normally responds quickly. One thing to note if you do order pimento wood from Jamaica, it has to go through agricultural quarantine upon entry into the US, so it sits for about 3 weeks before it continues shipment to you. So, don't expect it right away. And, it seems that pimentowood.com is sold out of the leaves and can't restock them right now. So, it looks like a split order if you want them anytime soon. Regular allspice berries from the supermarket work just fine in the smoker pot with the wood and the leaves.

Pizzas here tonight. Sent from my iPhone using Tapatalk

Spun a pork loin tonight. Sent from my iPhone using Tapatalk

Must be a metric system brisket