tony b

Don't know what you're missing MacKenzie - Heaven on a plate!

Yummy!

Awesome! I would have never thought to put those sauces on beef ribs - one up on me, Aussie! And yeah, the Dougie's has a bite to it, which was why my suggestion to mix with the Gibson's white sauce, to tame it down some. But I can see adding the sugar to it to bring it down a bit further. Can't wait to hear your reaction when you use the Dougie's straight up on some grilled wings! Have a cold beer ready!

Having had polenta for dinner last night, I can honestly say the difference is mainly in the texture. Polenta is a bit creamier than classic Southern grits, but part of that is the difference in cooking techniques. Sort of like here - my "go to" for grits and rice - Anson Mills. http://ansonmills.com/products

Almost as good as Iowa pork!

Nice MacKenzie, but where's the fried chicken?

Hey David! Nice to see you posting again. What's been up??

Way Kewl!

It would have looked worse if I'd had a beaker of yeast starter going on my stir plate - THEN it would have looked like a lab!

Nice set up for sure. Still working on mine. Got most of the parts, but still need to get my CO2 tank recertified and filled. Then, I need to start drilling holes in the fridge. Nice Randal setup, too.

Winner, winner, Chicken & Waffle Dinner!! I'm from the South and there's just about nothing better than good fried chicken and waffles!!

Excellent looking steaks!

It IS impressive! Not in that league at all, but i do have a dedicated brewing room in my basement. One of my "retirement presents" to myself. Tired of lugging everything up and down the stairs to/from the basement. the best thing is the nice deep sink to clean equipment in! Excuse the mess, but it's a brew room after all.

Nice. Did you make the tartare sauce? Great minds. I'm thawing out a piece of fish for dinner tonight - salmon in the sous vide. No KK tonight unfortunately, supposed to start raining around dinner time.

Adding my WELCOME as well, plus good to have another home brewer in the mix. Not in your league (25 gallon batches), but have been a steady brewer for about 10 years now. Love your brewery name. If you go to Homebrew Con this year in Minneapolis, look me up, I'll be with our local club - Cedar Rapids Beer Nuts. We're pouring on Club Night.

I generally buy mine from Amazon these days. https://smile.amazon.com/Big-Bob-Gibsons-Original-White/dp/B00NF68EDQ It's unique in that it's mayonnaise based, hence, the white color. It's similar to a style of chicken from upstate NY known as Cornell Chicken, developed at the University. http://www.huffingtonpost.com/craig-goldwyn/crispy-cornell-chicken-recipe_b_771375.html

Looks very tasty, indeed!

Here's some info from the folks actually making the Stix. It's a "proprietary" process. But my best guess is that it's some kind of gelatin, given it starts to liquify at such a low temperature (110F). http://www.seasoningstixs.com/ And, as it turns out, it's a Kickstarter/Indegogo funded project that has yet to get into full production. They are about 6 months behind, which is typical for similar startup campaigns. I'm holding out until they actually begin production before placing an order.

Cha-Ching!!!

Have my grinder on "stand-by!" Like knives, I own way too many grinders. Won't be a problem dedicating one to these berries. Will give you some hints about the Lane's - the one labeled "Beef" is from their PitMaster Select series - you have to be in their Kickstarter group to get it. So, you won't find it on their public website. Awesome on brisket and a good steak rub, too. It's like their regular Ancho Espresso, but on steroids! The House Divided is a blend of their Sweet Heat and Pork U's Garlic 101 rubs. It was a collaboration between them, so I don't know how often they offer it. It's not listed on either of their websites right now. Great on both pork and chicken. Figured you'd like the QNAMI, as it is Asian flavors. One of my "go to's" now for veggies and fish. The others were just some samples I had from my last order, so thought I'd just toss those in for grins. The SPF has some heat and their Signature is just a good all around rub. The Dougie's has long been my favorite wing marinade - for like maybe 20 years? So much so, that I buy it by the case! It's great on chicken, period, so use it on breasts, leg quarters, not just wings. I've even injected it into whole birds! And, I figured you'd get a kick out of the classic Bob Gibson White Sauce since you like grilling chicken. Marinate some pieces, then baste it with this stuff a couple of times during the cook (careful if you're grilling over direct heat, as it might flare up a bit!) and finally dunk the pieces in it afterwards just before serving (using fresh sauce of course!). Definitely unique in the US BBQ world! And, if you really want to be adventurous - mix the White Sauce with the Dougie's for the marinade/basting sauce to pack an extra punch. Start with 2 parts White to 1 part Dougie's and go from there depending on how kicked up you like it. Can't wait to hear what you do with them and which ones become some of your new "go to's!"

Not much of a dessert guy, but I can always go for simple stuff like this.