tony b

Very cute critter.

Excellent job on the Tri-tip! Not had any experience with Wagyu briskets, only steaks. Given that comparison (Wagyu vs Prime ribeyes), I'd have to venture that Wagyu brisket is a noticeable improvement over Prime. Like Aaron Franklin says - "Always get the highest quality meat you can afford." Glad to see that you held your ground with that butcher. What a D-bag!

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!!!