Soon to be in New Hampshire
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Soon to be in New Hampshire
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Thread: Soon to be in New Hampshire

  1. #11
    Junior Member
    Join Date
    Dec 2018
    Location
    Hampton Roads, VA
    Posts
    6
    New world or old world wines?

  2. #12
    Junior Member
    Join Date
    Nov 2018
    Location
    New Hampshire
    Posts
    6
    So far, smoked chicken breast (overcooked it and learned to keep a close eye on the temperature), boston butt (overcooked as I didn't account for the rise in temperature at rest), brisket (was too generous with the rub and it became very salty, although it did retain the juice quite well), ribeye (smoked and grilled, came out nice!), hot smoked salmon (came out perfect and a big hit for New Years!), another batch of smoked and grilled chicken breast (super juicy and absolutely delicious!).

  3. #13
    Junior Member
    Join Date
    Nov 2018
    Location
    New Hampshire
    Posts
    6
    Quote Originally Posted by ADC View Post
    New world or old world wines?
    Both. We have a decent wine cellar with both some French wines (Bourgogne, Chat. Du Pape, Bordeaux, Alsace), and quite a few Sonoma (definitely prefer Sonoma over Napa!). There's some Spanish, Italian, German, some from Finger Lakes, etc.

  4. #14
    Junior Member
    Join Date
    Dec 2018
    Location
    Hampton Roads, VA
    Posts
    6
    Just getting into BDX but back filling vintages that are ready to drink now is getting expensive. Burg is out of my price range.
    We are more Yountville, Oakville, Rutherford but do enjoy RRV Pinot

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