food BUMPER'S FLOG

grantmichaels said:
Looks good ... gonna BrewDown with us?
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Haven't been on properly for a bit - will have a look now, what's brewing?  I am kegging an english IPA and a blackcurrant cider today, so the fridge and fermenters are free...
 
tctenten said:
I am sure Wheebz will ramp up the requirements down the road.
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Happy to play when things get interesting.  
 
grantmichaels said:
I wanted two's ... two grains, two hops, two yeast, two things in secondary max ...

I rarely get my way, though ... lol.
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Lol.  Just figure if I am going to allocate 5 hours - I may as well do something I really want to drink 5 gallons + of.  Out of interest, did you end up doing a pliny clone? I remember some discussion about it but don't recall if you did one.  
 
5 lb of beer braised hickory smoked beef short ribs underway... 
 

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Made a bunch of hot bbq sauce on Tuesday. Picture in the pot and recipe below. 
 
Makes approximately 2.75 litres
 
1.1 kg granny smith apples, peeled and cored, sliced
1 1/2 cups apple cider vinegar
1 1/2 cups tomato paste
3 heaped teaspoons onion powder
3 heaped teaspoons garlic powder
1 cup Worcestershire sauce
3 teaspoons smoked paprika
3 teaspoons liquid hickory smoke
1.3 litres homemade roasted passata
3/4 cup dark organic molasses
3/4 cup lemon juice
300g red bhuts
100g red habaneros
100g carolina reapers
 
 

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Basically cook the apples in cider for 10 minutes, add chillies, cook for another 10, add the other ingredients, cook for 20.  Blend the crap out of it with a stick blender and bottle in sterilized bottles.  Add the lemon juice just before blending, so you can adjust for pH.  
 
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