St Louis Style Ribs today. #sideboxcooker
Zero Gravity’s 40 Thieves
Pours hazy straw. Light fine head. Mango/peach aroma. Smooth, small bite, pineapple finish.
Pours hazy golden. Fine head. Smells clean, light malt. Bitter start and finish. Citrus, grapefruit hop flavor.
Back in action thanks to @turntablelab and Boston Typewriter Orchestra.
12lb Rahr 2-row
1lb Flaked Oat
5gal Strike Water @ 165*F
60min Sacchrine Rest @ 154*F
4.5gal Sparge Water @ 164*F
60min 10mL Hopshot
10min 4oz Cleveland House fresh
10min 9oz Blytheswood Estate fresh
2oz Four Star Farms Cascade pellets 4.5%
1oz Four Star Farms Centennial pellets 10.5%
Chill to 90*F
Racked to primary
1oz Four Star Farms Cascade pellets 4.5%
2oz Four Star Farms Centennial pellets 10.5%
Pitched 1pkg Safale US-05
Randy is my DM.
wood settles differently
the first facebook
a heroic dose… an eighth
meet the mayor
It’s quick, simple, and easy to take an impression at home. Full details on our website at metatooth.com/impressions. In short, you fully mix the supplied putty, form into a snake/cigar and add to tray. Then bite and hold. Full instructions included with every kit. Save money when you order direct from metatooth.com #mouthhealth #selfcare
Sleeping Woman With a Cat. Wladyslaw Slewinski. 1896.
Get the rest you deserve! Teeth grinding and clenching is bad for your teeth and also your good night’s sleep. Take an impression at home for a custom mouthguard. It’s simple and convenient when you order direct from metatooth.com
Pain au Levain
66% hydration (including leaven)
Pillsbury AP + Hodgson Whole Grain Rye
30 min autolyse
Knead by flap & fold
2 hour rise, overnight refrigerated fermentation
Heated oven to 500F
Turned to 425F to start
45min total bake
One Mighty Mill Bread Flour
Recipe: America’s Test Kitchen
While deployed in Afghanistan, artist Ed Drew created tintypes of the men and women he worked with. They are the first tintypes made in a combat zone since the Civil War: http://nyr.kr/13cMgag
My new series of interviews with writers about punk rock for Razorcake series kicks off with this chat with Elizabeth Hand: http://razorcake.org/elizabeth-hand-interview-by-michael-t-fournier/
Batch #42. Crystal clear, light straw, effervescent, generous head. Flat aroma and malt profile. Clean hop bite.
Batch #46. Clear. Reddish brown. Fine head. A bit of hop aroma. Malty with good hop bite.
Batch #45. A touch cloudy. Thin head. Golden brown. Bitter but not much else.
Batch #43. Poured clear and golden. Little aroma. Fine head. Malty with neat bitterness. Did not notice the fruitiness of the previous bottle.
Dense head, golden yellow. Malt nose. Super bitter, piney.
On grad school and Boy Scout camp and playing drums for The RS 500.
My eighteenth podcast for Razorcake is available now, featuring music by Collate, FCC, sister, brother and more!
The long-awaited sliver of Black Flag and baseball fandom intersection at You Don’t Know Mojack. Thanks to Ryan and Brant.
Cabildo Quarterly #12, summer 2018 is available now! With new writing from Kaylee Duff, Timothy Berrigan, Kelli Stevens Kane, William Repass, Kurt Morris, Paula Coomer, Daryl Gussin, Margaret Emma Brandl and Howie Good. Click here or get at us for hard copies.
My seventeenth podcast for Razorcake is available now! Featruing new music by Lithics,
Here are the dates for this summer’s tour with Mike Faloon. We’re still looking for help in Michigan and/or Wisconsin – hit me up if you can help!
My review of Stephen King’s new one is up on Chicago Review of Books today.
My sixteenth podcast for Razorcake is available here, featuring new stuff by Spirits Having Fun, Protomartyr, Radon and more.
I review Mike Faloon’s new free jazz book here for Vol. 1 Brooklyn.
My review of Meg Wolitzer’s new novel is up on The Collapsar.
Primed with 3oz brown sugar
FG 1.013 (7.48% ABV)
17 22oz bottles
3 12oz bottles
Racked to secondary
1oz Simcoe pellet
1oz Centennial pellet
1oz Cascade pellet
Dead Trend’s third release is available now.
With new stuff by Messthetics, Screaming Females, ExMaid, Secretary Legs and more! Click here.
I talk to those hosers at You Don’t Know Mojack about “Double Nickles” here. Dig it!
New flash fiction up today on Gimmick Press. Dig it!
I wrote on their debut album for The RS 500.
4th Cook - Brisket & Turkey
17 lb packers cut
Trimmed and cut in half (lengthwise)
<¼ cup salt
¼ cup ground black pepper
Used ¾ of rub
Cooked 6 hours at 275*F
Spritzed with cider/red wine vinegar/water (25/25/50)
Internal temp 165*F
Wrapped in paper and held in oven overnight
Cooked 5 hours at 265*F
Internal temp 200*F
Added ¼ cup ground pepper to remains
Cooked 2 ½ hrs at 265*F
Wrapped in foil with 1 stick butter
Cooked 1 hr at 265*F
Internal temp 165*F
Seasoning was just right. Sat for 3 hrs before eating. Cut brisket too thick.Turkey should have come out sooner.
To commemorate the first anniversary of you-know-what, Dead Trend has recorded a cover of New Order’s “Age of Consent.” Check it out here: https://deadtrend.bandcamp.com/track/age-of-consent-2017
3rd Cook - Brisket
12 lb packers cut
6 hours naked
5 hours wrapped (paper)
Great beef from New Gloucester, ME.
Wrapped at start of stall. Not done at end of 11 hours. Increase set temp? Nice smoke ring. Good seasoning. Decrease salt.
Beef Ribs ala Franklin
Hot sauce, 50/50 black pepper and salt. 285F target. Cider vinegar spritz.
Started Friday at 10pm, finished at 10am Saturday. Unattended from 1am to 6am. Fire out.
340g KA AP
45g rye flour
¼ tsp instant yeast
2 hour fermentation
2 hour fermentation
49min at 425*F (first 15min steam)
400g KA AP
200g HM Rye
30min autolayse15g salt Knead by flap and fold. 2hr rise
Adapted from http://www.breadcetera.com/?p=71
200g KA Rye
2 tsp instant yeast
Add salt and yeast, knead by flap-and-fold
Split into two
Bake @ 425*F 40min (15min steam)