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If you enjoy nerding out on dry age vs. wet age, differences in breeds, fat type, etc., Bryan did a great podcast here:
https://www.kevinsbbqjoints.com/bryan-f ... TMHjL_Ob2g

My daughter knows better than to bring a vegetarian home

In all seriousness though, I can’t even imagine what was going through your head at the time. Raising kids is hard damnit!

First dinner with my daughter’s boyfriend’s family tonight. Special request for ribeyes. They’ve left, and I’m hitting the bourbon cabinet. I know there was a reason I had kids... but I don’t quite recall what it was. On the bright side, the steak was great.

If you find GTS at $400, please ping. Good luck finding any Buffalo Trace Antique Collection on shelves at a non-crazy price. The bottles I’m seeing on shelves once in a blue moon around here are the Blantons ($60) and the Elijah Craig 18 ($150). In state-controlled markets, I’ve had friends either ...

Nicely done! Couldn’t agree more re: price point. Plus, we get another meal out of it by using leftovers for tacos or a salad.

Pork butt up tonight. Loving the sabbatical

Have replaced the Paper Plane with the Oaxaca Old Fashioned as my drink for the summer. Using Don Julio Laphroaig for the tequila and Leyenda Guerrero for the mezcal. Probably over the top for this, but I like the smoke and it’s pretty much straight liquor. https://cooking.nytimes.com/recipes/101296...

Grilled/smoked chicken.

Pork butt thread inspired me to try a coffee rub on a spatchcocked chicken. I brushed on some rendered fat from a Benton’s smoked ham about 10 mins before I pulled. Tastes great.

Mike Maguire wrote: ↑
July 5th, 2020, 6:39 am
Smoking this morning, will report back

Get the bourbon out and do it! Just make sure you wash and wipe it before you put it on!

Try coffee on pork chops; I think it’s fantastic and I like the color.

Straight Painted Hills last night, as they had a hell of a sale locally.

Pork butt loves paprika and brown sugar along with the salt and pepper. Yes. I like Meathead’s Memphis Dust rub, personally. Super easy to make, and the color from the paprika/brown sugar is fantastic. Remember to salt first, per the link. https://amazingribs.com/tested-recipes/spice-rubs-and-paste...

Two slabs of coffee-rubbed St Louis ribs.

For the Seattle crew - get ‘em while they’re here at $44.99. Pine Lake QFC.

Brandon R wrote: ↑
July 3rd, 2020, 8:48 am
Holy cow, Andrew, that all looks fantastic.

Technically, it would be a holy pig, but yes

Thanks again for the coffee!

Ugh, following Scott’s pics and my god, that meatloaf...

Back home, have the grill going like crazy. Last night was coffee-rubbed, double cut pork chops with Chris Lilly’s Mac and cheese. 2017 Rochioli Big Hill with dinner, George T Stagg for dessert

Speaking of Stagg...

Andrew K - I can report that the 2020 3-Way IPA is...fine. Like last year, a hazy/West Coast hybrid with a slight lean towards hazy with the hop bitterness kicking in on the finish. Not upset to own a 4 pack, but would rather just drink Fields of Green or Fuzz Drinking one as I type. I am enjoying ...

Old Fitz and BIBs were gone; I tried

Also told me they were out of the BT Antiques. I was surprised, as I have a bottle of George T Stagg sitting on the shelf...

Home sweet home! Flannery dry-aged rib-eye and a Painted Hills “Flannery Defender” for the kids.

Two points I’d echo from above - left out flipping the bags over, which is important and Christine’s point on temp when cutting is a great one as well. Exponentially easier than when it has warmed up.

This thread dropped on my "Your Posts" lists and I forgot about it. Flying home out of Louisville, KY today, here are some additional thoughts in the event they help. * Restaurants are all over the place with how they deal with the impact of COVID. I went to a place in Louisville that took my temp a...

I would appreciate any thoughts or favorite recipes . I just did this and it turned out well. Combined learnings from a few YouTube videos and then just went for it. 1) Ordered a pork belly from Tails and Trotters. Based in Portland and they'll ship to you (given WA state) for $25. Toss in some por...

Ah, missed that. Hope it met or exceeded expectations! Exceeded, but my bar was low. Today was a cocktail day, so nothing exciting to report. Did pick up some local stuff I wanted to try - OCD #5 Glenn Creek Distillery (using Old Crow yeast, if I understand this correctly) and a bottle of KC 10 bar...

Third line on second pic - $16

It looks like some of the fat didn't render. What would you think about pulling it at 130 or 131? If I’m trading off between rendered fat and driving the steak up to a medium temp, I’ll take the former. We usually cook to rare, especially on a prime/dry-aged cut. Either way, was fun to try out the ...

Ended up hitting their barrel selects to close.

Went with the 2015 Four Roses and the WT Kentucky Spirit. Both were great.

Making way through this list. Weller 12 down, couple more to go!

Just make sure you don’t lay a bottle on its side for a prolonged period of time; I learned this lesson the hard way with a very nice bottle... The alcohol ate through the cork (which is supposedly different than a wine cork, as well) and then slowly leaked out the perforation in the foil cap.

Met Market is usually 20% - 25% more expensive than other places, which sucks

Drinking through the rest of my Blind Pigs while on the road.

@Glenn (or Scott) - have you tried this year’s Three Way?

If you’re on the west coast, try https://tailsandtrotters.com/ Good call. Their pork is fantastic, and luckily available at the butcher shop a half mile from my house. Oh yes fantastic. They’re recreating Iberian pata negra in the PNW. Fed hazelnuts! They sell whole, skin-on pork belly, which a bla...

Cooked at 350 to 115 internal, cranked to 500 and pulled at 128. In hindsight, I should have pulled the steak when i turned up the heat so I could have driven a better crust. First time on a Traeger, so I’m ok with it :) Also would probably have cooked at 300 and taken longer on the front end of the...

hmmm somebody was just telling me about the new Angel's Envy. I hadn't heard about it so was surprised. . Care to elaborate? I haven't heard of anything new. Read Kris’s post above regarding the partnership behind Heaven’s Door whiskey https://www.forbes.com/sites/felipeschrieberg/2018/04/30/bob-dy...

Did my best with a 3” steak on a Traeger :0

Toasting Bud with some Dankster’s Paradise. I recognize that back yard all too well, which is pretty pathetic LOL ! Where's Fu when I need him? Stoked you got the source, or what's left of the source. What time did you guys roll through Monkish yesterday ? Have fun ! If time allows while in San Die...

San Diego appears to have missed a couple of steps in the reopening process. Gaslamp was packed with people, with very few people wearing masks. I’ve noticed that the staff are pretty spot-on with PPE and following procedures (I.e. The Corner” on Laurel was awesome); it’s the guests that are potato ...

Toasting Bud with some Dankster’s Paradise.

Thanks for the heads up - got the order in while driving down I5. Now to figure out where Torrance is

Four Roses 2019 Limited Edition - looks like it’s spectacular, MSRP at $140. Found it at a shop, but at $399. Way overpriced, or is that reasonable for secondary market? Pretty sure that’s overpriced by 20% or so. Appreciate the data points; will skip. I always like to hit local liquor shops when t...

Hah! I’ll pull over at a rest stop and try on my phone

. Hopefully, I will have been in the road two hours at that point!

That said, I’m enjoying the hell out of this RRB Double Dry-hopped CFJ-90 Centennial Hazy. It’s pretty solid.

Thank you. Was my guess, but there are so many damn bottlings now that it’s hard to track the limited releases.

Four Roses 2019 Limited Edition - looks like it’s spectacular, MSRP at $140. Found it at a shop, but at $399. Way overpriced, or is that reasonable for secondary market?

Oooh! Would love to try that RRB NEIPA! Nice pull on that one! Happy to keep a can or two on hand if you’re in San Diego this weekend. I just had some stuff land in San Jose, so I’m now a traveling liquor store, considering the Pliny and Blind Pig I have in tow. Totally going to try the Monkish pic...

Continuing to make my way through the RRB line-up. CFJ-90 is their 100% double dry-hopped Centennial release, which tastes like IPA and... pears?

Pulled this out of the trunk and got the party started with family! I assume a collabo between Open Baladin and Stone? Style? Did you like it? Enjoyed it quite a bit for a Strong Ale. Was brewed in 2017, got it from a buddy I used to buy beer from. Incredibly smooth and, while the alcohol wasn’t ov...

Was not what I was expecting, based on experience with the rest of their IPA line-up, so i re-read the can and saw it was a Pale Ale

@Milton - I kept trying to “like” that post

I think I’m spending too much time on IG.

Pulled this out of the trunk and got the party started with family!

Couple of Jorge shots.

Couple more of the Jorge pics, as I’m in love with this thing. If it goes on sale, I’m blowing the kids college fund

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