Icefever

I'm not sure if we can add another tent to our pitch?? I seem to remember reading on their site that you can add gazebos and the like. Do you want me to phone them and see if it's possible??? Ice.

Hello, Justin from another newbie of one week...hope you can make Billing.

I had no problem when we booked our tent on Sat or Sun....if there is you can always slide along side us. They say the pitches are 6mx8m...more than enough for two tents. Ice

I just had this most wonderful idea for a club project at Billing....wait for it...this Landman BBQ that's just landed on our front door, it's flat packed. We'll bring it with us and everyone can have a go at putting it together..I think it's called team building....what do you think about that then???? I don't see too many hands in the air...

I glad that this is not the WOW recipe where orange concentrate is used. Could never get on with that..... . If I have time over this very busy weekend I'm going to try that one W.. I don't add sugar to my yeast any more, I got told off by a good friend of mine who makes gallons of stuff along with mead, cider...he said quote.... "when you pitch, then it does acclimatisation (yeast lag) stage in readiness for fermentation. Adding sugar @ re-hydration = 2 x acclimatisation = stress = delay or failure " He also said... "It is a popular misconception they need feed. Would you eat a full english the second you open your eyes after being asleep for some months" I must admit until then I had always used a tsp of sugar, but he does know what he's on about.....smart arse he is ? but we love him. Ice.

Wait no longer....yer tis... OK here goes... There are two things that you have to know about to make good rhubarb wine: 1) Chop up your rhubarb stalks and freeze them in plastic bags for a few days before you make the wine. I really don't understand why this should make a difference, but it does. If you use fresh rhubarb the wine never comes out as good. 2) You have to have patience. Rhubarb wine can taste uninteresting at eight months and really good at ten months. You have to let it mellow. Ingredients: 3 pounds rhubarb 3 pounds white sugar 1 tsp. yeast nutrient 1-gallon hot water (doesn't have to be boiling) 2 Campden tablets (crushed) wine yeast Procedure: Use frozen cut up rhubarb. Put it in the primary fermentor (a "kitchen-size" clean plastic garbage can work really well) along with the sugar. Cover and let stand for 24 hours. Add the hot water, mix everything together and then strain out the rhubarb. Put the liquid back in the primary fermentor and when it is luke-warm add the rest of the ingredients. Cover and leave it to ferment for three or four days. Then syphon the liquid into gallon jugs with fermentation locks. There will be a fair amount of sediment, so when the wine settles a bit (about a month) you will want to rack it. Be sure to top up the bottles. We bottle ours at about 6 months. This last year I made one batch of straight rhubarb and the other batch was mostly rhubarb with about a pound of green grapes crushed and thrown in as well. Both were entirely drinkable, but the one with the grapes added was definitely better. Another one we like is banana....I'll post that one as well. Ice

I'm going to do it this weekend, I post the recipe and a few photos. .

Thanks...I have fire rope and glue will have to send for some flat for that mod. Can you remember how much you used??? Ice.

I noticed, catching up on the old posts a couple of mentions about fruit wine making, and in particular rhubarb. This is one of our top 3, in 2017 I made 75 litres, as we have a friend who has a massive rhubarb patch and wants it used. We went over two weeks back and picked enough to make about 30 litres this year. It's now chopped into 1" lengths and sat in the freezer ready for this weekend. I do a frozen recipe, freezing the barb helps to break down the cell structure, then into a bucket and throw in the sugar and leave for 24 hours. If anyone is interested...I'll post the recipe in full...I'll take a few piccies when I do it.

Cheers on that...I do need the cover as we don't have a garage. The outhouse is my brew house (man cave)... the chimney & charcoal is an added bonus as I don't have a chimney and only half a bag of briquettes for this weekend....so a win win for us.

That's the deed done...just ordered the Kentucky bundle from BBQ LAND... https://www.bbqland.co.uk/kentucky-smoker-bbq-bundle.html for delivery this Friday. I may be talking with a higher voice at Billing...

I have mentioned your post to Mrs Ice...and I think we maybe sending for one....fingers crossed.

I've seen many dawn's in my time as a trucker...but this one was taken from a dash cam at 04.40 this morning on the A46. Looks like Armageddon ?...but what a view. Ice.

I've just googled that model with the price range of £175 up to £206...with a bundle of cover,chimney and bag of charcoal at £239 with free p&p. I wonder?? If mrs Ice may look the other way just long enough? ??

Mrs Ice makes a sun dried tomato & onion bread it works well with most fillings, I love mature cheese in it. It's weird because at the start the tomato shines through, then the next day the onion is more pronounced.

That corned beef looks good....looked at a recipe a few years back and it scared the beegeezzers out of me. ?

Now we're just thinking.....thinking that is...about a Whiskey & Pineapple glazed gammon???? Followed by Mrs Ice's special. bread & side dishes.

We would like very much to have a bash at bacon, pastrami is a must for us both also. We both enjoy cooking, we have a sous vide cooker which we do both 12hr & 24hr pork. We have a meat grinder with the intentions of having a go at the old bangers...someday. ?. who knows where this road will take us.

I happened on here via Wade, from a post on a US site, I'm glad I did. Taking a look around this morning just before I set off for work, and find out that the forum only started Aug 2017, nearly one year old. Boy have I got some reading to do to catch up on Ice.

Ok, that's us booked for the two nights...all I need to do now is find all the camping kit. looking forward to it Ice

I joined the Smoking meat forum this morning and one of the replies was Wade who added a link to Billing Aquadrome weekend. After reading up on that...here I am.? I've had a Brinksman Gourmet from last year, but never got chance to try it due to problems. Now that's all over it's time to get stuck in.? Looking into coming to the Aquadrome weekend if possible for us....fingers crossed. Ice.