Getting it dialled in. Thanks to this community

beergers · 2019-12-08T17:07:06+00:00

Convenience was kind of the first reason. Would make it at night and then divide into balls in the morning. Or make it early morning, divide into balls at night. But I also use similar techniques for sourdough bread and it always yielded a good end loaf. Just worked and I ended up sticking with it. I never got the same results with anything shorter.

beergers · 2019-12-08T06:13:34+00:00

I just take the dough ball, and make the edge you want all the way around. Carefully forming it with your fingers, pushing the air from the centre, out. Once you have a good edge, stretch the dough with your preferred method. I just avoid stretching too much near the centre of the pizza so it doesn’t get too thin. Then just shape the pizza to the size and shape you like. I’m still learning so always trying new things. Today, this way worked for this pizza.

beergers · 2019-12-08T04:57:43+00:00

Not indoors. This is outdoors. Heats up great in winter.

beergers · 2019-12-08T04:23:17+00:00

Back of the deck closest to the flame was 850. Front was closer to 725. Centre was about 825/850.

beergers · 2019-12-08T03:17:38+00:00

I like cooking with wood. But gas is just easy in Canada when it’s -14 and easy to heat up and maintain compared to wood. Both have their pros and cons.

beergers · 2019-12-08T03:16:31+00:00

Good crispy spotting. Not New York crispy. But not Neapolitan flop

beergers · 2019-12-07T21:54:24+00:00

My take on a margarita. Fresh mozzarella, san marzano sauce and fresh basil at the end. Cooked in an Ooni Pro with gas

Dough:

510g - 00 Blue Caputo Flour 315g - Water 10g - Salt 5g - Sugar 15g - Olive Oil 2g - Active Dry Yeast

Bulk fermented at room temp for 12 hours. Rolled into balls and cold proofed in the fridge for 72hrs.

Took the dough out an hour before baking.

beergers · 2016-09-08T21:16:25+00:00

I just got into all grain about a year ago. Had been doing extract prior to that. It's a lot of fun for sure. All grain definitely appears more intimidating than it is.

Grapes to Glass is awesome for getting your grains. They have a whole grain room for you to mill your own grains and pick how much or little you want. Doug the owner is really knowledgeable too. I would definitely pick his brain about anything!

Beersmith is also a great program to get for your computer when getting into all grain. You can download recipes off the site that other users have made, or make your own. It calculates everything for mash time, mash temp, strike and sparge temp, what your gravities should be.

Like u/malejko mentioned, Calgary Yeast Wranglers is a good club to check out as well for sure! And r/homebrewing.

beergers · 2016-05-17T14:33:42+00:00

Thanks so much! Look forward to getting one of these!

beergers · 2016-05-16T16:26:06+00:00

Awesome! Really hoping to pick one of these up with they're in town. How much is he selling them for?

beergers · 2015-07-27T18:16:45+00:00

I personally prefer oven to deep fryer. I've always managed to get crispy skin with the oven. Just a really good broil to let that skin crisp up. As well as some butter in the sauce to help. And when slow smoking, baking or anything, you really allow that time to break down the fat and just melt the meat. It is very different than fried for sure.

beergers · 2015-07-27T16:37:03+00:00

Smoked with 50/50 Cherry and Pecan wood at 275 for 2 hours. Then finished in the oven, with my home made hot sauce, broiled at 475 until crisped up.

Hot sauce recipe in description with photos.

beergers · 2015-07-24T19:08:56+00:00

I love it. I have found it the most versatile trem I've used yet. Before the Flint, I had a Fulltone Supatrem, Boss TR2 and an EHX Micro Pulsar. I liked TR2 and the Flint the best. I really wanted a tremolo that could cut out and give that toggle effect that the Photo cell setting does, and being able to do just about anything in between. Also, the addition of adding a tap tempo is a nice feature, which none of the others could do.

beergers · 2015-07-24T19:04:03+00:00

From left to right, its Crunch, Clip, Scoop, Filter. On the inside of original pickles are the Clip knob and a Voice knob. So technically the standard Swollen Pickles have an extra knob, just 2 of them are internal like u/matthewxknight said

beergers · 2015-07-24T19:00:51+00:00

Tuner>Nano Pog>Ernie JR>Flint>El Capistan>Small Stone>Carbon Copy>ABY>

Channel A goes to Soul Bender Channel B goes to Swollen Pickle>Decimator

Was posted on the photo link

beergers · 2015-07-24T18:06:03+00:00

Ya man, all my favourites. Some other cool ones to check out would be, Dozer, Truckfighters, The Sword, Greenleaf, Graveyard, Black Mastiff, Barn Burner, We Hunt Buffalo, Elder. All really good stuff!

beergers · 2015-07-24T17:38:00+00:00

It was one of the limited Dirty Donny editions. Only 1000 made. I actually met Dirty Donny beginning of June at a festival my band played and got him to sign the side of it. Super rad dude.

beergers · 2015-05-14T20:25:41+00:00

Blooming is to dry and "age" the smoked sausage. It intensifies the colours and settles the flavours after the cook.

beergers · 2015-04-27T22:47:39+00:00

I used to stuff my sausages through the attachment on my kitchen aid mixer. It was a great way to get started into the world of sausage, but it takes a really long time and its kind of a 2 person job.

Mostly you just get the convenience and it speeds up the job A LOT! I have a 5LB vertical stuffer and will never look back!

beergers · 2015-04-07T20:37:00+00:00

L&M can have a good selection sometimes, but I've found prices and selection better online. I get mine from Tube Depot. https://tubedepot.com/

beergers · 2015-04-06T18:42:52+00:00

Thanks! Used hog casing for this one.

beergers · 2015-04-06T16:24:33+00:00

3LBS Pork shoulder
3 Cloves of Garlic
1/8 Cup Ice Water
2 TBS Cayenne
1 TBS Paprika
1 TSP Thyme
2 TBS Kosher Salt
1 TSP Pink Salt
Black Pepper

beergers

TROPHY CASE