All Roads Lead to Bansville

Sunday, November 29, 2009

Thanksgiving Smoke

What I smoked for Thanksgiving:


Onion Pie

Pizza Fatty

Holiday Stuffing

Holiday Stuffing

1 1/2 sticks butter

1 large onion, chopped fine

3 medium celery stalks, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 yellow or orange bell pepper, chopped

2 tart apples, cored and chunked (do not remove skin)

1 pound breakfast sausage with sage

6 cups seasoned cornbread crumbs

2 tsp sage

1 tsp thyme

3 to 4 cups turkey or chicken stock

1/3 cup fresh parsley


Fry onions in half of the butter until they appear clear. Add celery and peppers, and fry until tender. Remove from stove and place in mixing bowl. Fry apples in the remaining half of the butter until slightly brown. Cook sausage. Drain and discard fat. Put sausage in bowl with onions, apples and all remaining ingredients. Mix everything together and place in casserole dish. Bake covered at about 350 degrees for about 45 minutes. Remove cover and continue baking until top is brown and crusty...about 15 minutes.


Makes enough to stuff an 18 - 20 pound bird.

Posted by: El Pistolero on 11/29/2009 at 11:07:10 AM


Thursday, August 27, 2009

2 Beercan Chickens



Posted by: El Pistolero on 8/27/2009 at 7:11:33 PM


Friday, July 03, 2009



Posted by: El Pistolero on 7/3/2009 at 12:00:00 AM


Friday, June 19, 2009

This is a test

This is only a [U]test[/U]

Posted by: Chuckie on 6/19/2009 at 8:30:00 AM


Saturday, June 13, 2009

First Smoke w/ New Weber Smokey Mountain

So it's time to try out the new Weber Smokey Mountain cooker.


Posted by: El Pistolero on 6/13/2009 at 12:00:00 AM


Monday, October 17, 2005

Well the starter is ready, everybody except Gus is gone, and nobody needs to be anywhere for a few hours. I took the grains out of the fridge this morning, they've been there for two weeks, but the guy at DeFalco's said they'd be fine. I started heating the water for the grains around 10:30, now that's all done, the grains have been steeped and rinsed, and I've added the extract. Thought I'd get this started and have a wee nip of Don Julio before I commence to boilin.

Posted by: Chuckie on 10/17/2005 at 11:59:00 AM


Update: 13:30 Half way thru the most of the cleaning done and ready to start sanitizing. Once again averted a boil over, tho I did panic and shut the flame off...very embarrasing. I'm boiling 3 1/2 gallons, which is probably pushing it for a 5 gallon pot. May be difficult to cool too.

Posted by: Chuckie on 10/17/2005 at 1:30:00 PM


Update: 15:00 Brew is in the fermenter. Target OG was 1.056, I ended up at 1.057 at 74F so a couple pts high...wonder if I'm getting a little more out of the grains than projected. Need to run to Wal-Mart now and get another tub to keep things cool. About 4 1/2 hours start to fermenter...still got the cleanup tho.

Posted by: Chuckie on 10/17/2005 at 3:00:00 PM


Update: 22:30 Suddenly bubbles at once every three seconds, and the krauzen is starting to rise. Neither was there at 10:00 when I took the sample from the other batch, so this activity all started in just the last 30 minutes. Just moved jug into a new tub and will start dropping temp now to 68F.

Posted by: Chuckie on 10/17/2005 at 10:30:00 PM


Sunday, August 21, 2005

Ok, Well, Damn

It's One Twenty-Six on a lazy Sunday afternoon...and I'm already pretty much blitzed. I've had two irish coffee's, a pint of Weihenstephan Original, and 12 oz. (almost) of St. Arnold's Kriztall Weizan, plus, you know, a couple-or-few shots of Tuaca. Damn. So now I'm going to the grocery store!! Thankfully I have a son to drive me. O'Rly?

Posted by: Chuckie on 8/21/2005 at 11:27:00 AM


Thursday, July 28, 2005

Brew Two

Traquair House Ale Clone Original Recipe from Clone Brews
  • 1 lb. 55L British crystal malt
  • 3 oz. British peat-smoked malt
  • 2 oz roasted barley
  • 2 oz Belgian aromatic malt
  • 5.5 lb M&F light DME
  • 3.3 lb John Bull light malt syrup
  • 1/2 lb Malto-dextrin
  • 2 oz East Kent Goldings @ 4.5% AA (9 HBU) (bittering hop)
  • 1 oz Fuggles (flavor hop)
  • 1 tsp Irish moss
  • 1 oz East Kent Goldings (aroma hop)
  • Wyeast's 1084 Irish ale yeast
  • 1/2 oz Fuggles (dry hop)
  • 1 1/4 cup M&F extra-light DME (priming)

Posted by: Chuckie on 7/28/2005 at 6:49:00 PM


Tuesday, May 24, 2005


You scored as Postmodernist. Postmodernism is the belief in complete open interpretation. You see the universe as a collection of information with varying ways of putting it together. There is no absolute truth for you; even the most hardened facts are open to interpretation. Meaning relies on context and even the language you use to describe things should be subject to analysis.













Cultural Creative




What is Your World View? (corrected...again)
created with

Posted by: Chuckie on 5/24/2005 at 6:54:00 AM


Saturday, April 30, 2005

Are you drunk?

Posted by: Chuckie on 4/30/2005 at 1:56:00 PM


Are you drunk?

Well yes, but what the hell does that got to do with anything?

Posted by: Chuckie on 4/30/2005 at 1:58:00 PM


Friday, April 08, 2005

Who the hell is Christopher Hitchens

Just who the hell is Christopher Hitchens, and why the hell should I care what he has to say? The answers of course are 1) who the hell knows, and 2) I shouldn't. So why does it totally enrage me when someone has something totally assinine to say about the pope? I don't know...but he was the Pope, damnit!

Posted by: Chuckie on 4/8/2005 at 10:28:00 PM


Tuesday, March 29, 2005

a title

and some stuff

Posted by: Chuckie on 3/29/2005 at 11:10:00 AM


will it work this way

well I don't know...what do you think?

Posted by: Chuckie on 3/29/2005 at 3:05:00 PM


Friday, April 23, 2004

This is the First Entry

This was automatically generated for you when you initialized the database more...

Posted by: Chuckie on 4/23/2004 at 4:35:17 PM

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