What beer are you drinking now? #4916

Cheers

 

Need to see if there are any local beers for Fire Horse, I am one. Found out years ago by reading a menu at a Chinese place.

Enjoy

 

From a little earlier - a Phase Three/Breuery collab. Had it with a Maduro with the brothers in law. May have one last beer whe we get home later.

 

All this talk about meat cooking techniques, I have to jump in. Yes, most FDA temps are set at a degree level such that once you hit it, 98.xxx of bacteria is no longer. Yet, as @superspak noted, you can pull meat earlier if you let it hold at a particular temp.

For example, my pork was pulled at 138 and let it sit as it rises for 2 -4 minutes to 145 and the effect is same as if you cooked it to shoe leather instantaneous temp of 150-160 . There is an fda chart for this, it is crazy how short the times are at lower hold temps to do the same as "overcooking"

So tonight, I did a bone in pork chop from full frozen in the oven at 225 for 75 minutes and then seared for a few more on each side. Delightfully moist and juicy and totally safe. Coupled with sauteed oyster mushroom and spinach side. Carbs are in liquid form tonight, haha.

EDIT: If you have some burnable cash you can get the Combustion Inc. Predictable Thermometer probe that is a work of digital genius. No, I don't own one, and not affiliated in any way, but it is very well thought out. When they can get it down to $40 I will probably be dead, but for you youngsters?

Meal time beer is Tmave - 4 Noses

 

Part of my dwindling haul from the Superbowl Squares 2026 BIF. Cheers to @timmy2b for this Belgian Style Single from Rochester, NY.

 

Dialing it down, smart

 

It's tough, the thicker the meat, the more the variables, especially smoking. Honestly chicken is the only that I overcompensate on. I use thighs & they are more forgiving on over cooking/grilling to be sure

 

2025 York County Stout from Barreled Souls Brewing in Saco, ME. Imperial Stout aged in 50% Four Roses bourbon, 25% Willett bourbon, and 25% Bardstown bourbon barrels for 10 months and 16 days.

 

Hidden River Brewing “Ultra Visitor “ TIPA!

 

I'm with you, I love thighs and I like getting them a bit past the just done juicy part, the texture just seems more right to me. And yes, they are very forgiving.

EDIT: And @russpowell, if you smoke meat often and are one of the smoker guys that spends a $1k or more on a grill/smoker, you are the prime candidate for that thermometer in my previous post.

 

cheers

 

That looks intriguing

 

On the edge, my $ 40 cheapie from Academy Sporting Goods has served me well most of the time. Once I retire I am sure I will start spending $ on my hobbies to please the Mrs...

 

Beer'd is a fantastic brewery. Single hopped Nelson superior.

 

Cooking up the the pork loin in the microwave, checking the temp with a probe thermometer as I go. It's resting around 135 now. Perfect. My wife has made the last few. We just do seasoned salt, hot sauce, and yellow mustard coated under pressure for 1:20. DELICIOUS


Another BIF beer from @Ozzylizard. Saint Arnold Bourbon Barrel French press, 11/23/2020 bottling. This had a lot of yeast/protein chunks on the bottom. Poor head retention and no lacing. Aromas of big nutty dark roasted coffee, chocolate, cocoa, caramel, brown sugar, brown bread, bourbon, toasted oak; light smoke, char, dark fruit, coconut, molasses, pepper, yeast earth. Slight booze, but rich aromas. Taste follows with big nutty dark roasted coffee, chocolate, cocoa, toffee, caramel, brown sugar, brown bread, bourbon, toasted oak; light smoke, char, dark fruit, coconut, molasses, herbal, pepper, pine, and yeast earth. Light-medium pine/herbal bitterness and bourbon/oak tannin spiciness on the finish. Medium carbonation and medium-plus body; balanced creamy/bready malt, sticky hop, and bourbon/oak tannins in the mouthfeel. Lingering spicy alcohol dryness with no cloying/acrid/astringent flavors. Very smooth and a bit boozy on the barrel, lingering warmth of 9.9% after the finish. Still a great amount of coffee presence after 5 years, bourbon integration and and complexity is big. 4.13/5


Cheers

 

Ceri, a "Cherry Pilsner" from Wellington Brewing.