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 Post subject: The Home Brewed Chef
PostPosted: Wed Oct 24, 2012 8:05 am 
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Joined: Sun Mar 13, 2011 6:07 pm
Posts: 44
Location: Whitsett, NC
I am sure that I am not the only one that misses this program. I hope Sean and Justin can coordinate their schedules and get a few more episodes in the pipeline.

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Fermenting- Apricot Wheat Beer, Brett Beer, Ode Bruin
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PFC BN Army-Research and Development Division-North Carolina Complex


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 Post subject: Re: The Home Brewed Chef
PostPosted: Wed Oct 24, 2012 9:29 am 
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Joined: Thu May 19, 2011 9:33 am
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Location: Bozeman, MT
+1 to this.

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 Post subject: Re: The Home Brewed Chef
PostPosted: Wed Oct 24, 2012 3:40 pm 
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Joined: Thu Jun 03, 2010 2:09 pm
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Location: Ohio
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Talked to Sean the other day (on twitter), he said he'd just been talking to Justin about getting a show together, so hoping it comes through. I'd be a real shame for HBC to go the way of the :unicornrainbow: ....

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 Post subject: Re: The Home Brewed Chef
PostPosted: Wed Oct 24, 2012 5:26 pm 
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Location: Whitsett, NC
Thats great, I know they are both busy guys I just love the show.

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Fermenting- Apricot Wheat Beer, Brett Beer, Ode Bruin
Lagering- NA
On Tap- Munich Helles, Dry Stout
PFC BN Army-Research and Development Division-North Carolina Complex


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 Post subject: Re: The Home Brewed Chef
PostPosted: Thu Oct 25, 2012 4:36 am 
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Joined: Sun Aug 10, 2008 5:07 pm
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Location: Ingleside Illinois
cytorunner wrote:
Thats great, I know they are both busy guys I just love the show.

Well, we know Homebrewchef is busy. Justin just needs to put down the porn. :lol: :asshat:

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 Post subject: Re: The Home Brewed Chef
PostPosted: Mon Oct 29, 2012 10:11 pm 
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Joined: Thu Feb 26, 2009 1:53 pm
Posts: 284
Location: U.S. Hop Fields
We need more Homebrew Chef. How about a vinegar show. A bad batch of beer can be a great batch of vinegar. But what to do with the vinegar? Only Sean can help us.

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 Post subject: Re: The Home Brewed Chef
PostPosted: Wed Oct 31, 2012 10:34 pm 
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Joined: Thu Jan 27, 2011 9:32 pm
Posts: 442
Location: Upper Michigan
Finish the Meat the Butcher series we were promised. It was inspiring.

My pig I raised, slaughtered, and butchered myself. This is after a close range brain shot with my pistol and slicing the neck for it to bleed out.
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Front quarters and backstraps removed (after gutting and skinning).
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All that's left is the skull, spine, pelvis, and one leg used to hang it. The meat scraps left on the bone were boiled off, then for sausage. The stock liquid was made into homemade barbecue sauce. The knife in its skull is the bullet entrance wound. It's skinned down to the eyes. After the pic, I took the jowls and tongue for luxury meat.
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Brined in Sierra Nevada Tumbler using Paxton's ratios and pan fried low and slow.
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Last edited by Adam on Thu Nov 01, 2012 5:56 am, edited 1 time in total.

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 Post subject: Re: The Home Brewed Chef
PostPosted: Thu Nov 01, 2012 5:14 am 
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Location: Ingleside Illinois
I think Adam needs his own show on The Brewing Network! :shock:

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