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Post by Hotman on Jan 24, 2018 16:58:14 GMT -5
There are too many fuckin IPAs... Everything is a fuckin IPA Make some damn regular ales for fucksake. I think they go over the top hoppy to mask their bad brewing or something. Oh we can just make hop juice and they will love it! yay Yeah, I enjoy an IPA on a hot summer day. But most times, I find that they have become concentrated pine tree juice. So overpowering that they are no longer enjoyable for me. If I can find 'em at my beer store, I really like Kolsch. There is a Kolsch that is made locally here that I get very often. It might be my favortie beer.  very good when it's cold out, very refreshing when it's hot out. |
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Post by Deleted on Jan 24, 2018 17:59:56 GMT -5
Yeah, I enjoy an IPA on a hot summer day. But most times, I find that they have become concentrated pine tree juice. So overpowering that they are no longer enjoyable for me. If I can find 'em at my beer store, I really like Kolsch. There is a Kolsch that is made locally here that I get very often. It might be my favortie beer. very good when it's cold out, very refreshing when it's hot out. They don't have very many Kolsch at the places I buy beer. Think the last one I had was from Captain Lawrence. |
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Post by Hotman on Jan 24, 2018 18:24:55 GMT -5
There is a Kolsch that is made locally here that I get very often. It might be my favortie beer. very good when it's cold out, very refreshing when it's hot out. They don't have very many Kolsch at the places I buy beer. Think the last one I had was from Captain Lawrence. I get that at the grocery store when they have it in. Also I get it at the Target. Which has a pretty crazy beer and wine selection. Great beers and prices. The wines are overpriced so I never get there. Damn good Kolsch beer |
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Post by BushytheLobster on Jan 24, 2018 21:52:09 GMT -5
They don't have very many Kolsch at the places I buy beer. Think the last one I had was from Captain Lawrence. I get that at the grocery store when they have it in. Also I get it at the Target. Which has a pretty crazy beer and wine selection. Great beers and prices. The wines are overpriced so I never get there. Damn good Kolsch beer I hear that Target beer goes swell with Doritos. |
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Post by Hotman on Jan 26, 2018 14:10:45 GMT -5
had crab stuffed oysters.
Chesapeake oysters stuffed with crab and cheeses blend, baked golden brown
It was damn fuckin good too
And Brown Bear ale.
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Post by beerfish on Jan 26, 2018 14:20:43 GMT -5
Ingredients of my 'just wing it' slow cook chili last night: Stewed tomatoes, baked beans, black beans, olives, salsa, hot sauce, green peppers, onion, ground beef.
I made some IPA from a beer kit last summer, I really screwed up the bottling process, but the ones that did not go flat were good.
I also make wine and my raspberry wine from my garden raspberries turned out beautifully this year.
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Post by Big L on Jan 26, 2018 19:12:46 GMT -5
If a guy wanted to just to do a slap-dick quick job...say with a steak just bought at the store for dinner..what pre-treatment/rub...then how long at 300 for medium rare? Right now, room temp, some sea salt, some seasoning and pepper is about as adventurous as I get. I've heard some saute in butter. Sorry, missed your post. Was offline. JT does it differently than me, but the concept is the same. I like the control of searing first then going into the oven. Like you and JT, I stick with only salt and pepper as seasoning. Occasionally, I will add fresh rosemary which I've chopped down until it looks like ground pepper. I find that rosemary (used judiciously) works well with beef. Also, if you don't own one already, get yourself a good (repeat good not a POS) digital instant read thermometer to test for degree of doneness. One that is reliable and waterproof so you can sanitize it properly. I swear by DeltaTrak ($17.50 on Amazon). It's affordable (fraction of the price of a Thermopen) and I've owned mine for years without issue. www.amazon.com/DeltaTRAK-Display-Auto-Cal-Needle-Thermometer/dp/B0071NWTY4/ref=sr_1_1_sspa?ie=UTF8&qid=1516369989&sr=8-1-spons&keywords=deltatrak+thermometer&psc=1Bought this solely on your review. Came in the mail today. Roasting a filet tomorrow. dont fuck me over. |
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Post by Jets Things on Jan 26, 2018 19:36:43 GMT -5
Sorry, missed your post. Was offline. JT does it differently than me, but the concept is the same. I like the control of searing first then going into the oven. Like you and JT, I stick with only salt and pepper as seasoning. Occasionally, I will add fresh rosemary which I've chopped down until it looks like ground pepper. I find that rosemary (used judiciously) works well with beef. Also, if you don't own one already, get yourself a good (repeat good not a POS) digital instant read thermometer to test for degree of doneness. One that is reliable and waterproof so you can sanitize it properly. I swear by DeltaTrak ($17.50 on Amazon). It's affordable (fraction of the price of a Thermopen) and I've owned mine for years without issue. www.amazon.com/DeltaTRAK-Display-Auto-Cal-Needle-Thermometer/dp/B0071NWTY4/ref=sr_1_1_sspa?ie=UTF8&qid=1516369989&sr=8-1-spons&keywords=deltatrak+thermometer&psc=1Bought this solely on your review. Came in the mail today. Roasting a filet tomorrow. dont fuck me over. Is it a filet or a whole tenderloin? |
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Post by Big L on Jan 26, 2018 20:12:12 GMT -5
Bought this solely on your review. Came in the mail today. Roasting a filet tomorrow. dont fuck me over. Is it a filet or a whole tenderloin? You got me. Whole tenderloin. |
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Post by Jets Things on Jan 26, 2018 20:51:31 GMT -5
Is it a filet or a whole tenderloin? You got me. Whole tenderloin. First, make sure the chain and silverskin are removed (if you got it from a butcher you should be good). Do you have a big enough cast iron pan for searing the whole thing? If not, I recommend cranking your grill all the way up to the highest temp, searing no more than two minutes a side and then putting it in the oven preheated at 225° until the internal temp reaches 125°. Rest for 10 minutes and slice. Borgo, chime in if you think otherwise. |
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Post by Big L on Jan 26, 2018 21:19:05 GMT -5
You got me. Whole tenderloin. First, make sure the chain and silverskin are removed (if you got it from a butcher you should be good). Do you have a big enough cast iron pan for searing the whole thing? If not, I recommend cranking your grill all the way up to the highest temp, searing no more than two minutes a side and then putting it in the oven preheated at 225° until the internal temp reaches 125°. Rest for 10 minutes and slice. Borgo, chime in if you think otherwise. No cast iron big enough. All trimmed, 5.4 pounds. |
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Post by Jets Things on Jan 26, 2018 22:24:39 GMT -5
First, make sure the chain and silverskin are removed (if you got it from a butcher you should be good). Do you have a big enough cast iron pan for searing the whole thing? If not, I recommend cranking your grill all the way up to the highest temp, searing no more than two minutes a side and then putting it in the oven preheated at 225° until the internal temp reaches 125°. Rest for 10 minutes and slice. Borgo, chime in if you think otherwise. No cast iron big enough. All trimmed, 5.4 pounds. Follow my grill instructions. |
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Post by Big L on Jan 26, 2018 22:28:03 GMT -5
No cast iron big enough. All trimmed, 5.4 pounds. Follow my grill instructions. 225 oven, eh? About how many mins a pound at that temp? |
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Post by Jets Things on Jan 26, 2018 22:39:56 GMT -5
Follow my grill instructions. 225 oven, eh? About how many mins a pound at that temp? Give it an hour at least. It'll take a while to get up to temperature. |
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Post by Deleted on Jan 27, 2018 10:14:26 GMT -5
Sorry, missed your post. Was offline. JT does it differently than me, but the concept is the same. I like the control of searing first then going into the oven. Like you and JT, I stick with only salt and pepper as seasoning. Occasionally, I will add fresh rosemary which I've chopped down until it looks like ground pepper. I find that rosemary (used judiciously) works well with beef. Also, if you don't own one already, get yourself a good (repeat good not a POS) digital instant read thermometer to test for degree of doneness. One that is reliable and waterproof so you can sanitize it properly. I swear by DeltaTrak ($17.50 on Amazon). It's affordable (fraction of the price of a Thermopen) and I've owned mine for years without issue. www.amazon.com/DeltaTRAK-Display-Auto-Cal-Needle-Thermometer/dp/B0071NWTY4/ref=sr_1_1_sspa?ie=UTF8&qid=1516369989&sr=8-1-spons&keywords=deltatrak+thermometer&psc=1Bought this solely on your review. Came in the mail today. Roasting a filet tomorrow. dont fuck me over. No joke, I have had mine for what has to 10 plus years. All I've ever done is change the battery. Good luck. Hope you have the same experience as me. |
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