FTC what up ?

Malc · January 05, 2007, 09:52:17 AM

Quote from: LilSmoker on January 05, 2007, 09:08:16 AM
Hey guys that's interesting what you're saying about who actually introduced beer/alcoholic drinks.
I didn't know about the belgian monks, i did hear something about egyptians, and also ancient greeks, but i found this:

http://www.msnbc.msn.com/id/6661424/

Now that's a good vintage! ;D ;)

This was a thread that was started a little while back. http://forum.bradleysmoker.com/index.php?topic=4398.0 I had posted about this very finding. It is pretty interesting. In the Discover article they talk about how they tried to re-create the recipe. Interesting reading. If I get a chance I will post the link, but I think you have to be a subscriber to view it on-line.

Edit: Here it is: http://www.discover.com/issues/nov-05/features/stone-age-beer/?page=1
Apparently there have been a couple of breweries that have attempted this sort of thing.

Malc

LilSmoker · January 05, 2007, 10:26:22 AM

Thanks Malc, i'll read up on that post, i have a mate that makes his own beer, he really has become quite skilled at it now, and we've had some great evenings testing his various brews ;D

A good few years ago when he first started brewing, he held a party, and lot's of us were drinking his home brewed stuff, well it tasted like dishwater!, but kicked like a mule!, but the more we drank, the better it tasted ::) ;D
Well i can honestly say that the next day, my brother and me had the worst hangovers we've ever had in our lives, and we were not 100% for a couple of days!.
I always take it easy nowdays with the home brewed stuff, no more rocket fuel for me! ;D ;)

Malc · January 05, 2007, 10:35:14 AM

One possible reason for that hangover is that homebrew is a live beer. That yeast sediment at the bottom should stay there. It won't kill you, but a lot of it could give you that feeling the next day. Most Commercial brews are force carbonated, hence no live yeast sediment. BTW, that Discover link works for all.

Malc

Habanero Smoker · January 05, 2007, 02:16:57 PM

Looks like an interesting article. I'll read it latter.

pirate · January 19, 2007, 04:41:58 AM

Hi everyone brandnew to the forum. My DBS just came out of the box. So i'm doing a lot of reading right now, lots of good info here. But I keep seeing FTC? Can somebody please explain. Thanks

Wildcat · January 19, 2007, 04:51:53 AM

Welcome to the forum pirate. FTC stands for Foil, Towel, Cooler. After smoking and while it is still hot, if you will do this to your meat, it will keep it hot/warm until time to eat. More importantly if you do this to some of your meat, especially brisket, ribs, butts, etc., the beast will continue to break down the connective tissues making it more tender. This process also helps in the beast being moist when it is time to eat. Some things can be FTC'd for 4 to 6 hours. Do some more reading on the forum. Somewhere there is at least one post that talks about this.

pirate · January 19, 2007, 05:12:51 AM

thanks for the explanation. sure alot to learn, can't wait to try my first one.

Wildcat · January 19, 2007, 05:21:19 AM

You are welcome. All members here try to help each other. I would suggest you keep it simple and easy to start off with. I started with chicken and then to ribs. Just do not be in a hurry. I also recommend that you get a Maverick. It can monitor the box temp and the internal meat temp at the same time. I have found that the Bradley's box heat sensor is off by 15 degrees on my Stainless Original. This kind of inaccuracy can alter your smoking results. As I said, do some reading here and feel free to ask questions. ;)

Arcs_n_Sparks · January 19, 2007, 06:51:35 AM

Whoa... I've been Following The Chicks all this time.

Arcs_n_Sparks

Wildcat · January 19, 2007, 07:32:52 AM

Quote from: Arcs_n_Sparks on January 19, 2007, 06:51:35 AM
Whoa... I've been Following The Chicks all this time.

Arcs_n_Sparks

That works too, but some of them get kinda cold don't they? ;D