I’ve always been lucky. Ask my wife. Ask anybody that knows me. Things just work out well for me.
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OK, 2011 is here and it's the time of year when many people make their New Year's Resolutions, or for brewers, their Brew Year's Resolutions. Here are mine:
1.) Stop using stupid phrases like "Brew Year's Resolutions" in my blog.
2.) Perform as many experiments as I can. First up for 2011 are four brews to test lautering methods (continuous vs. batch), as part of the BYO/BBR Collaborative Experiments series.
3.) Budget my time with an eye towards freeing up more time for brewing. In 2010, I was very busy and my brewing suffered. In 2011, I'll have many of the same time conflicts (and likely some new ones), but I hope to free up as much time as possible to knock some batches out.
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When you finally realize you are going to open a brewery, it is an exciting time. However, the brewery just doesn’t seem real until you give it a name.
Thanksgiving is over and many people may be sick of turkey right now. Not me, I love turkey. I love all the leftovers and am sad when they run out. And, I don't wait until Thanksgiving each year to enjoy turkey. In fact, over the past year, I have been smoking a turkey at least once a month, trying to perfect the technique. I have also read articles from cooking magazines, watched YouTube videos from TV cooking shows and obtained information from various websites. As a result, I can now smoke a turkey and have it turn out just as I like it — tender and juicy, but with a nice, crispy skin. Here’s how I do it.
Note: This is more of a procedure than a recipe. I will leave some of the details — for example, the composition of the brine and spice rub — to you. (I’ll tell you what I did, but there are many options you can pursue.)
Like everyone else, I entertained that dream myself, but I never thought I’d make it a reality.
