We need to have an epic rally meal.

[Ted]

With a little help from XPMarc and assisted by Cort, we should be able to create something like this Epic Meal

 

[Cort]

mmmmmmmmmmmmmmm bacon

Cort

 

[sdmarkus]

That is awesome, his other video's are hilarious as well

 

[Nimbl Vehicles]

I was more like thinking of "doing" a spring lamb on the rotisserie.
How about a Goat cheese Gratan made in a dutch oven and some sauteed green beans with caramelized onions?

Of course we need a keg of stout to go with it.

 

[Jamesiam]

I'm a homebrewer and can handle the keg of Stout

 

[brett13]

Hmmmm...


May I suggest:

 

[Nimbl Vehicles]

I'm a homebrewer and can handle the keg of Stout


Cool, i meant keg's though
Well, start brewing!!

 

[Jamesiam]

Cool, i meant keg's though
Well, start brewing!!

5 gal barley Wine, 6 gal Porter and 5 gal Blonde Ale, and thats just what I have fermenting. It's been a great Winter for brewing!

 

[Cort]

YUUUUUUUUUUUUUUUUMY

Cort

 

[simimike]

I'm thinking a Pale Bacon Ale.


Mike

 

[craig333]

Bacon beer. I've died and gone to heaven. Maybe with some bacon pizza?

 

[MarkBC]

With a little help from XPMarc and assisted by Cort, we should be able to create something like this Epic Meal

Man, that's cool -- and disgusting at the same time!

Let's eat!

When's the lamb ready? I'll make pie.

 

[Ted]

Marc, I'll bring you a box of Big House Red to drink after Cort finishes off the beer.

Maybe we should do this up north so our temporarily camperless leader can join in.

 

[MarkBC]

With a little help from XPMarc and assisted by Cort, we should be able to create something like this Epic Meal


Re-watching that magnificent display of excess reminded me of my own experience in the distant past:
Many years ago (around 1990) I conceived of "deep-fried butter" as an ultimate trashy-decadent food (I think we were high at the time...). A few years later I actually created -- and consumed -- deep-fried butter:
1. Soften butter and blend in garlic and herbs to taste

2. Form flavored butter into small (~0.5-inch) spheres using a melon-baller or by hand

3. Freeze butter-balls for several hours/overnight in very-cold freezer...or a shorter time in liquid N2

4. Make a coating batter based on corn-meal

5. Pre-heat deep-fryer with oil at ~360-375° or built-in temperature if using a "fry-baby" type fryer

6. Dip frozen butter-balls into batter to coat and drop into hot oil

7. Remove balls from the oil as soon as the batter is firm/golden-brown-and-delicious -- in a few seconds, maybe

8. Enjoy!...wipe the grease from your chin.

Mmmmmm.....now that's good eatin'!

 

[pods8]

Cool, i meant keg's though
Well, start brewing!!


I'd step up and match him on the homebrewed keggage but I've stored my stuff into the shelves to make way for my new distraction taking up the garage. However if we do get a rally going (that I'm attending) and want to roll like this I can always get a corny keg filled at the local breweries and I've got a portable 5lb CO2 cylinder and picnic taps.

 

[Nimbl Vehicles]

5 gal barley Wine, 6 gal Porter and 5 gal Blonde Ale, and thats just what I have fermenting. It's been a great Winter for brewing!



Very Nice!!!
I made a batch of Pilsner again.
Do you bottle or do the C/O system?
I only keg mine and run it trough the tap.

 

[Jamesiam]

Very Nice!!!
I made a batch of Pilsner again.
Do you bottle or do the C/O system?
I only keg mine and run it trough the tap.

A little bit of both. The first time I kegged, after 6 months of collecting, de-labeling, and sanitizing numerous bottles, I thought I would never bottle again; now I do both. I like being able to camp with a case or so, and have a few different styles. I usually keg around the holidays or an upcoming party. I do however have a few 3 gal cornys as well, so I usually split between those and bottles.

 

[Jamesiam]

I have never been to, but Pirate Cat Cafe, (which is now Pirate Cat Collective) in San Francisco; serves a Maple Bacon Latte.

 

[pods8]

A little bit of both. The first time I kegged, after 6 months of collecting, de-labeling, and sanitizing numerous bottles, I thought I would never bottle again; now I do both. I like being able to camp with a case or so, and have a few different styles. I usually keg around the holidays or an upcoming party. I do however have a few 3 gal cornys as well, so I usually split between those and bottles.


Ever try a beer gun or anything like that? Makes it easy to just keg the whole thing then will up some 22s to set aside after its carbonated.

 

[DirtyDog]

With a little help from XPMarc and assisted by Cort, we should be able to create something like this Epic Meal


LOL that was hilarious.... and disturbing. Next rally is going to be vegetarian and sober.