4 hours ago, Wentz_Era said:

You shut your dirty who are you mouth! I love drinking alcoholic pinesol.

I do beer very very rarely now…it’s a stomach issue commitment for the next day if I’m not careful but I splurged and hit my cellar stash the other day. Popped this 2020 KBS.

That's a great choice. As I said earlier, IPAs suck, Porters and Stouts are both way better.

3 hours ago, ToastJenkins said:

IPA are wonderful And you shut your damn mouth

To each their own.

3 hours ago, BigEFly said:

They both suck. Most American porters are flavored. (Peanut butter flavor in a beer)? India Pale Ales were over hopped to hide the skunk for the time it took ale to get from the UK to India, usually in significant heat. (And while we are at it, bottled Stout. Best Stout is fresh and from the tap.). Give me a lager, Pilsner or a real Hefeweizen (German malt beer, none of that Blue Moon type crap from craft brewers with fruit flavors) any day. Some Swiss colleagues introduced me to German Hefeweizen while in Europe and those remain my favorite beers. In England I had some Ales that weren’t over hopped like IPAs and they are pretty good but find an ale (not an IPA) in America is hard.

Lagunitas bottled a really good Pale Ale … DogTown Pale Ale … but discontinued it about five years ago. It was in a class by itself.

I dont drink, I bought some Guinness one year on St Patricks day to make Guinness meat pies, they were pretty good, I took a sip of the Guinness to see what all the fuss was about, it was pretty Nasty, I cant figure out why anybody would drink any alcohol for taste, It taste like paint thinner🤮

6 hours ago, BigEFly said:

They both suck. Most American porters are flavored. (Peanut butter flavor in a beer)? India Pale Ales were over hopped to hide the skunk for the time it took ale to get from the UK to India, usually in significant heat. (And while we are at it, bottled Stout. Best Stout is fresh and from the tap.). Give me a lager, Pilsner or a real Hefeweizen (German malt beer, none of that Blue Moon type crap from craft brewers with fruit flavors) any day. Some Swiss colleagues introduced me to German Hefeweizen while in Europe and those remain my favorite beers. In England I had some Ales that weren’t over hopped like IPAs and they are pretty good but find an ale (not an IPA) in America is hard.

That’s one way of looking at things…or you could say that people took processes and modernized them to increase palatability.

5 hours ago, BigEFly said:

Chicharrones are awesome but not the ones in the store. My favorite smokehouse (unfortunately now closed) included a bit of meat with the skin like yours and slow smoked them. (Think a craklins kind of cut). That slow smoking made them crisp and gave them a kind of bacon flavor. Never found anything like them. Yours look damn good.

This is the 3rd or 4th time I’ve attempted this. The main goal is to have burnt ends on top of the chicharrones…but finding belly with skin on is near impossible these days and I’ve had some bad cuts too. Trying to perfect a method that on the back end you ‘rind’ the skin with the pork belly being near done for that complete crunch. Still working on that. I have a drip tray for the oven/high heat portion but the fat still pools on the skin.

So loosely I:

Poke a crapload of holes in the skin and then cover it in salt and let sit for 2 days to take as much moisture out as i can.

Normal burnt ends cut leaving the pork skin intact

Heavy rub (partial to a honey rub and a spicy one on top)

225 for 3 hours

Vinegar on the skin

TBD on 475 in the oven till it ‘bubbles’.

Rest….

BBQ sauce on top

This one turned out great, but i want more crunch…

My wife complains that it’s ’too salty’…not sure what she expects lol. It’s basically bacon with pork rind base.

4 hours ago, ToastJenkins said:

British Ales and Bitters are top Notch

I like a lot of British ales…bitters not too much of a fan. I prefer some Belgian tarts or sours TBH. Best all around for me, despite loving most of the spectrum, its a good farmhouse or saison.

4 hours ago, Iggles_Phan said:

That's a great choice. As I said earlier, IPAs suck, Porters and Stouts are both way better.

As much as i loved the micro brewery explosion…it killed the IPA. Everyone made 17 versions of an ishy one. A good ipa is amazing, but they’re few and far between now. Give me old school Lagunita’s Lil Sumpin or Maximus or Pliny and I’m content (and drunk) forever. A lot of the pre sell out Dogfish seasonal used to be amazing, the wasabi one being up there, but since they out sourced it’s hard to find anything good theres anymore.

12 hours ago, ToastJenkins said:

Best arm i have ever seen in my lifetime

Yep

9 hours ago, NOTW said:

I feel that way about single malts too. They taste like dirt.

7 hours ago, mattwill said:

Lagunitas bottled a really good Pale Ale … DogTown Pale Ale … but discontinued it about five years ago. It was in a class by itself.

Waldos is always a treat from them

51 minutes ago, just relax said:

I feel that way about single malts too. They taste like dirt.

Now we are gonna have to have words…

We aren't that far away at all now. Just a Koy Detmer away in weeks.

11 hours ago, NOTW said:

11 hours ago, NOTW said:

Omg fight me now

53 minutes ago, ToastJenkins said:

Waldos is always a treat from them

Now we are gonna have to have words…

What can you expect from a country whose national dish is haggis?

9 minutes ago, just relax said:

What can you expect from a country whose national dish is haggis?

Folks on the west coast have access to, what I consider, a very very good Scottish style Ale. https://www.fourpeaks.com/kilt-lifter

And if you're ever in Tempe... well worth the visit to the 8th street pub.

42 minutes ago, Iggles_Phan said:

Folks on the west coast have access to, what I consider, a very very good Scottish style Ale. https://www.fourpeaks.com/kilt-lifter

And if you're ever in Tempe... well worth the visit to the 8th street pub.

I had this when I was in San Fran. It’s no joke.

9 hours ago, Utebird said:

I dont drink, I bought some Guinness one year on St Patricks day to make Guinness meat pies, they were pretty good, I took a sip of the Guinness to see what all the fuss was about, it was pretty Nasty, I cant figure out why anybody would drink any alcohol for taste, It taste like paint thinner🤮

We drink because it takes all the pain away…

58 minutes ago, Iggles_Phan said:

Folks on the west coast have access to, what I consider, a very very good Scottish style Ale. https://www.fourpeaks.com/kilt-lifter

And if you're ever in Tempe... well worth the visit to the 8th street pub.

Used to be a big fan of Innis and Gunn.

13 hours ago, ToastJenkins said:

I got a WT 101 8yr…you?

What I got was some Uncle Nearest. What they had in the reserve section that I wanted was some Pappy Van Winkle 15 year. But according to my wife I'm not allowed to spend over 1000 dollars on a bottle of booze

10 hours ago, Wentz_Era said:

This is the 3rd or 4th time I’ve attempted this. The main goal is to have burnt ends on top of the chicharrones…but finding belly with skin on is near impossible these days and I’ve had some bad cuts too. Trying to perfect a method that on the back end you ‘rind’ the skin with the pork belly being near done for that complete crunch. Still working on that. I have a drip tray for the oven/high heat portion but the fat still pools on the skin.

So loosely I:

Poke a crapload of holes in the skin and then cover it in salt and let sit for 2 days to take as much moisture out as i can.

Normal burnt ends cut leaving the pork skin intact

Heavy rub (partial to a honey rub and a spicy one on top)

225 for 3 hours

Vinegar on the skin

TBD on 475 in the oven till it ‘bubbles’.

Rest….

BBQ sauce on top

This one turned out great, but i want more crunch…

My wife complains that it’s ’too salty’…not sure what she expects lol. It’s basically bacon with pork rind base.

What wood are you using for smoke?

10 hours ago, Wentz_Era said:

I like a lot of British ales…bitters not too much of a fan. I prefer some Belgian tarts or sours TBH. Best all around for me, despite loving most of the spectrum, its a good farmhouse or saison.

My wife likes the sours.

1 hour ago, DEagle7 said:

What I got was some Uncle Nearest. What they had in the reserve section that I wanted was some Pappy Van Winkle 15 year. But according to my wife I'm not allowed to spend over 1000 dollars on a bottle of booze

The Bowling Green Habitat for Humanity does multiple bourbon raffles a year and always with a group of Pappy’s. They do limit the tickets, so they aren’t cheap.

2 hours ago, Wentz_Era said:

We drink because it takes all the pain away…

I get that part, which is why I asked, why would any body drink alcohol for taste ?

I imagine if I drank it would just be like pina Coladas and other fruity drinks, but beer, whisky, bourbon, wine, tequila vodka, some weird IEP some dude made in his bathtub🤮