The Home Brewed Chef

Wed Oct 24, 2012 8:05 am

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.
Fermenting- Apricot Wheat Beer, Brett Beer, Ode Bruin
Lagering- NA
On Tap- Munich Helles, Dry Stout
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cytorunner
 
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Re: The Home Brewed Chef

Wed Oct 24, 2012 9:29 am

+1 to this.
Beer. Bikes. Cosmic B-fields.
adamK
 
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Re: The Home Brewed Chef

Wed Oct 24, 2012 3:40 pm

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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In the fermentor: Belgian Cider
In the works: Wooden Cider
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spiderwrangler
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Re: The Home Brewed Chef

Wed Oct 24, 2012 5:26 pm

Thats great, I know they are both busy guys I just love the show.
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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cytorunner
 
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Re: The Home Brewed Chef

Thu Oct 25, 2012 4:36 am

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:
Keep on Brewin'
Captain Carrot


"Beer makes everything more fun!" (me)
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captain carrot
 
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Re: The Home Brewed Chef

Mon Oct 29, 2012 10:11 pm

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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Ironman
 
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Re: The Home Brewed Chef

Wed Oct 31, 2012 10:34 pm

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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Adam
 
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Re: The Home Brewed Chef

Thu Nov 01, 2012 5:14 am

I think Adam needs his own show on The Brewing Network! :shock:
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