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re: Whiskey/Bourbon/Scotch appreciation thread
Posted on 4/9/14 at 9:53 pm to stinkysullivan
Posted on 4/9/14 at 9:53 pm to stinkysullivan
quote:
You ever see the angels envy cask strength in your neck of the woods?
I have seen it, but it's a bit more elusive. Will inquire about it with the crotchety old farts at my local shop if you're interested.
I know that they have had some bottles made just for them with the store name on it (but I think that was just regular AE)
1
Posted on 4/9/14 at 9:56 pm to stinkysullivan
Dr. Beardface how is the Balvenie 15?...had my eye on it for awhile
Posted on 4/9/14 at 10:10 pm to btj22389
It's a single cask scotch so it varies a bit, but I've liked all the ones I've tried. It's got a lot of the classic honey, vanilla, oakiness and a bit of fruit like raisins and oranges and it's stronger than several scotch bottled at around 100 proof rather than 80.
Posted on 4/10/14 at 6:12 am to NOLAGT
quote:
You ever see the angels envy cask strength in your neck of the woods?
still a bottle here but store wants $299
Posted on 4/10/14 at 6:18 am to theBeard
Das to mucho. What is msrp like 170ish?
Posted on 4/10/14 at 6:23 am to NOLAGT
I bought one bottle for $180+tax, so just shy of 2 bills
Posted on 4/10/14 at 6:58 am to theBeard
Yea the 2 I got for me and a buddy were about 225 otd.
Posted on 4/10/14 at 9:55 am to NOLAGT
quote:
Burgers and apple wood...about 1:15 into it at 250deg...just about time to sear.
come on man! you dont need that computer hooked up to your primo to hold a low temp do you??
Posted on 4/10/14 at 12:03 pm to gmrkr5
Who said I "needed it" 
It sure is nice to set it, forget it and concentrate on if its leather...cherry...or cinnamon im tasting in my bourbon 
It sure is nice to set it, forget it and concentrate on if its leather...cherry...or cinnamon im tasting in my bourbon 
Posted on 4/10/14 at 12:58 pm to NOLAGT
This mornings pickups
Posted on 4/10/14 at 1:08 pm to NOLAGT
quote:
Who said I "needed it" It sure is nice to set it, forget it and concentrate on if its leather...cherry...or cinnamon im tasting in my bourbon
lol..
seriously though do the primos not hold a steady temp very well? I've run my Egg over night and not touched the dampers for over 8-9 hours and sat at 250 the entire time
Posted on 4/10/14 at 1:40 pm to gmrkr5
They do hold it just as easy...I just like no having to worry about it. I put the meat on then light the grill and set to the temp I want...gives it a nice slow rise so the meat can pick up as much smoke while still cold on the outside. Once I have my own network again I can set it up on that and control/monitor from work...cook something all day so its ready when I get home. Low and slow all day then ramp it up to brown and crisp the outside. Definitely not needed tho.
Nice pick ups UJ...that label looks similar one I have on a jps 18
Nice pick ups UJ...that label looks similar one I have on a jps 18
Posted on 4/10/14 at 2:03 pm to NOLAGT
I haven't tried the EC barrel select yet. I'm not as big on the 'fire water' as you guys are. Booker's is about my limit for high octane.
Posted on 4/10/14 at 2:13 pm to stinkysullivan
If you can handle Bookers, you can handle just about anything Imo. Except stagg jr That's jet fuel
That's jet fuel Posted on 4/10/14 at 2:16 pm to Uncle JackD
True story
Posted on 4/10/14 at 2:21 pm to NOLAGT
quote:
Except stagg jr That's jet fuel
I actually tried a very very small pour of that in a bar here....and yes, I agree...jet fuel!
Posted on 4/10/14 at 2:37 pm to NOLAGT
quote:
I put the meat on then light the grill and set to the temp I want...gives it a nice slow rise so the meat can pick up as much smoke while still cold on the outside.
hmmm... read up on creosote
quote:
1. After starting the lump, let the fire establish itself. The charcoal has a lot of creosote on it from it's original manufacturing. You're starting a lot of charcoal when you open up the vents to start the fire. Let that burn for a while.
2. Don't overshoot your temperature after starting and smother the fire to cool it down quickly. This creates and extremely oxygen-poor environment and lots of creosote. If you do overshoot, stabilize the temp (more waiting) before putting on the meat.
3. Don't smother the fire with the food in it. Again, extreme oxygen poor condition and very hot lump.
4. Burning too much green wood at once (wood that isn't charcoal, being fresh or aged is just a moisture difference) will generate lots of creosote. A little wood goes a long way for flavoring.
Posted on 4/10/14 at 2:45 pm to gmrkr5
I have read about that...but my thought is if you do a low and slow you light one spot of fresh lump...then once temp is stable you put meat on. As time goes on new fresh lump catches fire...how is that different?
Posted on 4/10/14 at 3:08 pm to NOLAGT
quote:
I have read about that...but my thought is if you do a low and slow you light one spot of fresh lump...then once temp is stable you put meat on. As time goes on new fresh lump catches fire...how is that different?
I've wondered the same exact thing.
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