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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Olallieberry Blast

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  • 58limited
    Club Member
    • Dec 2018
    • 268
    • SE Texas
    • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

    Top | #1

    Olallieberry Blast

    Now that we have a mead channel, here is my premier mead recipe. This won a gold at the Mazer Cup International (Biggest Meadfest in the world - the Big Time). I made a collaboration batch with Meridian Hive Meadery in Austin and their version also won a gold at the Mazer Cup.

    This is my take on Curt Stock's famous (or infamous?) Super Berry melomel. Instead of using the frozen triple berry blend I used olallieberries in place of the blackberries and raspberries (yes, I bought a bag of triple berry, sorted, and weighed all of the berries to get the ratio. This kinda went out the window when I put the mead together). There is so much fruit in this that I had to buy a 10 gallon fermenter to fit it all in. My mistake was jumping the gun when the fermenter arrived: I forgot to get a good strong yeast starter going beforehand. I pulled my culture out of the fridge while the fruit was thawing and got it going but I didn't let the yeast reproduce to a high yield. This resulted in a lag of two days before fermentation really took off. Presented is my recipe and mead log:

    So, here it is:

    Olallieberry Blast

    12 lbs Youpon Honey

    11 lbs local wildflower honey

    2.5 gallons water

    96 oz. (6 lb) can Vintner's Harvest black currant wine base (it is juice, not whole fruit)

    13 lbs frozen Olallieberries - Originally calculated 9 lbs were needed. Thawed an 8 lb bag and a 4 lb bag (to get one pound out of it) but the 8 lb bag had a leak. I thawed it in the sink instead of in a bowl and 3 lbs of juice leaked out. Thinking that I was left with more pulp than juice I added another 4 lb bag from the freezer and put all of it in together.

    6 lbs frozen strawberries

    4 lbs frozen blueberries

    2.5 teaspoon pectinase

    Vierka Dry Mead yeast

    1 - 36 oz. bag triple berry blend - added later, see below.

    Curt's nutrient blend: 2 teaspoons DAP and 1 teaspoon energizer. This will be added in 3/4 teaspoon increments. Curt 's recipe called for this to be added at pitching, at 24 hrs, at 48 hrs, and at 1/3 sugar break. I'm doing it a little differently: I added the first round after fermentation started and will add more when I feel it is needed. I don't think this mead with all of this fruit necessarily needs a lot of additional nutrients.

    I will degas and punch the fruit down 2-3 times a day.



    1/20/16: Mixed honey with water and black currant juice in the 10 gallon fermenter. Placed the fruit into two large mesh bags in the fermenter.

    SG 1.170 before the fruit was added
    SG 1.150 after fruit was added.

    Pitched 3/4 of the yeast starter, fed the starter, and let it sit overnight. Pitched again the following morning. The primary fermenter is sitting in the bathtub of the back bathroom. This is an old heavy cast iron tub in a tile room - the house is on piers and it is cold outside. The temperature of the must is staying at 62* without having to fill the tub with water and/or ice.

    1/21/16: Added 3/4 tsp nutrient blend. Fermentation has started but is slow.

    1/23/16: SG 1.120 Remember the bag of frozen triple berry blend that I sorted to get the berry ratio? I just did. So, I added it to one of the fruit bags in the fermenter. Heck, why not?

    1/25/16: SG 1.100 The taste is amazing but the taste was awesome when I first made the must. I was briefly tempted to just toss it in the fridge and drink it as-is but I decided that would be like decaf coffee - what's the point?

    1/26/15: SG 1.082, added 3/4 tsp. of the nutrient blend. Smells great.

    1/30/16 S.G 1.040: Fermentation is slowing but still going. The sweetness is finally leaving, it is good but it doesn't taste like I'm drinking sugar-added fruit juice like before. I'll remove the fruit and rack later today or tomorrow. I'm planning to oak this as well.

    2/1/16 I removed the fruit Saturday night and racked Sunday afternoon. Not much lees, most stuff is still in suspension. SG 1.032

    The airlock is still bubbling away, I plan to let it go as far as it can then decide if it needs back sweetening.

    2/2/16 SG 1.027: Added 1 oz. French Oak cubes, medium toast; 1.5 oz. American Oak chips, light toast; and 1 oz. American Oak chips, medium plus toast to the secondary.

    Forgot to mention yesterday: The volume after removing the fruit and racking is 6.5 gallons. I expect a couple of inches of lees when things settle down - at least.

    2/9/16: s.g. 1.010

    2/12/16: SG 1.008. I plan to rack this Sunday (I'll move the oak over with it) and let it bucket age a few months. I'll back sweeten with honey and olallieberry juice.

    2/25/16: Finally got around to racking - SG 1.008. Alcohol is about 18.5%

    I moved the oak over when I racked. Tastes pretty good but has an acidic bite. Back sweetening should take care of it. Only about 1/2 gallon of lees. Even though I used mesh bags for the fruit I expected more. This batch will yield about 6 gallons, maybe a little more with back sweetening.

    4/17/16: SG 1.008 so fermentation has stopped. Calculated alcohol is about 18.7% The oak is stronger, getting close to where I want it. This mead reminds me of a medium to full-bodied Cabernet or zinfandel.

    8/28/16: On 8/7 I split the batch into two 3 gallon portions labeled A & B. I stabilized both with K meta and sorbate. To portion A I added 3 lb 6 oz olallieberry puree and removed it after two days. I then added 2 lb wildflower honey to portion A and let it sit.

    On 8/24 I tasted both portions and they both turned very tart. I decided to recombine them and sweeten the entire batch. I added another 5 lb of olallieberry puree to the entire batch in the morning and removed it that evening. On 8/25 I added 3 lb 14 oz wildflower honey and the gravity is now 1.042. It tastes really good with a strong berry flavor. The tartness is there in a good way, not mouth puckering like before. I filtered the batch on 8/26 and I'll bulk age it a little more before bottling. Total volume is about 6 gallons. I'm entering this in the Texas Mead Cup.

    9/25/16 I entered this in the 2016 Texas Mead Cup which was held yesterday and I took a bottle to share with some of the commercial mead makers I know. It did not score very well but the commercial guys liked it. One of them told me that it was the best amateur mead that he had ever had and he was very surprised that the judges didn't like it.

    3/12/17 I entered this in the 2017 Mazer Cup and it took First Place in the sweet berry mead category - the most competitive category.

    12/25/17 Meridian Hive Meadery in Austin is making a small batch (60-75 gallons) of this mead in collaboration with me. They tweaked the recipe a little. It is currently aging in a wine barrel. I'm not sure of the release date yet.

    10/29/18 I'm way behind on mead stuff, been really busy with other things this year. Meridian Hive released my collaboration at the end of September. It is called Ella and is available only at the meadery. There are a total of 406 bottles. $45/ 500 ml bottle. I have bottle #1 and #4-14.

    3/17/19 Just got a message from Eric Lowe of Meridian Hive Meadery - Ella won a Gold at the Mazer Cup! Well done Meridian Hive! Thanks for everything!
    Last edited by 58limited; October 6th, 2019, 08:58 AM.
  • Bumby
    Club Member
    • Oct 2017
    • 250
    • NYC

    Top | #2
    Congrats!!! I love a good mead. What us an Olallieberry?

    Comment

    • 58limited
      Club Member
      • Dec 2018
      • 268
      • SE Texas
      • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

      Top | #3
      An olallieberry is a hybrid of Texas dewberry, blackberry, and raspberry. It is only grown in the Central Coast region of California. My BIL has family there, he introduced me to them.

      https://en.wikipedia.org/wiki/Olallieberry
      Last edited by 58limited; October 6th, 2019, 09:00 AM.

      Comment

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      Meat-Up in Memphis 2020

      Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
      See more
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      About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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