Comments for BurnPC.com http://www.burnpc.com Audio, barbecue, beer and computers. 'Nuff said. Tue, 14 Oct 2008 10:38:35 +0000 http://wordpress.org/?v=2.5.1 Comment on Ron’s Rib Rub by RonSenykoff http://www.burnpc.com/barbecue/rons-rib-rub/#comment-117 RonSenykoff Fri, 12 Sep 2008 13:39:15 +0000 http://www.burnpc.com/?page_id=17#comment-117 But I do want to clarify, in no way does this taste Thai! It's pure BBQ baby! But I do want to clarify, in no way does this taste Thai! It’s pure BBQ baby!

]]> Comment on Ron’s Rib Rub by RonSenykoff http://www.burnpc.com/barbecue/rons-rib-rub/#comment-116 RonSenykoff Fri, 12 Sep 2008 13:38:31 +0000 http://www.burnpc.com/?page_id=17#comment-116 Yes this rub does have more sugar than many others. The various peppers do help balance this with heat so you get a sweet-hot similar to many Thai dishes IMO. Put it on ribs and you've got sweet, hot, and savory. Yes this rub does have more sugar than many others. The various peppers do help balance this with heat so you get a sweet-hot similar to many Thai dishes IMO. Put it on ribs and you’ve got sweet, hot, and savory.

]]> Comment on Ron’s Rib Rub by Talley Beardsley http://www.burnpc.com/barbecue/rons-rib-rub/#comment-115 Talley Beardsley Fri, 12 Sep 2008 03:17:33 +0000 http://www.burnpc.com/?page_id=17#comment-115 I had the pleasure of trying this rub on both ribs and sausage one evening and it was fantastic. Ron's absolutely right about the sugar not burning at smoking temperatures. The spices blend very well, but in my humble opinion, the SUGAR is what makes this rub outstanding. I had the pleasure of trying this rub on both ribs and sausage one evening and it was fantastic. Ron’s absolutely right about the sugar not burning at smoking temperatures. The spices blend very well, but in my humble opinion, the SUGAR is what makes this rub outstanding.

]]> Comment on Audio by Fred http://www.burnpc.com/audio/#comment-24 Fred Wed, 13 Aug 2008 16:33:34 +0000 http://blog.burnpc.com/?page_id=6#comment-24 Ron Check out his Sprinter http://www.whitledgedesigns.com/ Fred Ron
Check out his Sprinter
http://www.whitledgedesigns.com/
Fred

]]> Comment on modded ecb by RonSenykoff http://www.burnpc.com/2008/07/12/modded-ecb/#comment-22 RonSenykoff Sat, 19 Jul 2008 00:10:20 +0000 http://www.burnpc.com/2008/07/12/modded-ecb/#comment-22 Yeah too bad we burned all those other ribs up. Next time we'll need a bigger pit, another smoker, or just have to be greedy and don't tell anyone. That smokestack worked awesome. Yeah too bad we burned all those other ribs up. Next time we’ll need a bigger pit, another smoker, or just have to be greedy and don’t tell anyone.

That smokestack worked awesome.

]]> Comment on modded ecb by FilthyChinaman http://www.burnpc.com/2008/07/12/modded-ecb/#comment-21 FilthyChinaman Tue, 15 Jul 2008 17:53:13 +0000 http://www.burnpc.com/2008/07/12/modded-ecb/#comment-21 Awesome BBQ this weekend, dude. Thanks again for visiting the South and bringing your Q expertise with you. Yeah, that smoker was all suped up and desecraaaaaaated! Awesome BBQ this weekend, dude. Thanks again for visiting the South and bringing your Q expertise with you. Yeah, that smoker was all suped up and desecraaaaaaated!

]]> Comment on Old Specked Hen Clone by Ron S http://www.burnpc.com/2008/02/10/old-specked-hen-clone/#comment-18 Ron S Mon, 25 Feb 2008 14:59:00 +0000 http://www.burnpc.com/2008/02/10/old-specked-hen-clone/#comment-18 So while brewing this I decided to use my fancy new refractometer. Unfortunately it must not have been calibrated right (it read 0 brix against tap water) and I ended up thinking that I got really poor efficiency on my sparge. So... 4 lbs of DME later I took a measurement with my hydrometer. 1070 OG! Heh... so I'm calling this brew Old Imperial Chicken. I used the Morland 'Old Speckled Hen' yeast and 'Rooster' yeast so why not? I think with the relatively high OG some conditioning may be in good order. Who knows... it could turn out really good. The color is dark enough for an Old Ale (somewhere close to 20 SRM is my guess). So while brewing this I decided to use my fancy new refractometer. Unfortunately it must not have been calibrated right (it read 0 brix against tap water) and I ended up thinking that I got really poor efficiency on my sparge. So… 4 lbs of DME later I took a measurement with my hydrometer. 1070 OG! Heh… so I’m calling this brew Old Imperial Chicken. I used the Morland ‘Old Speckled Hen’ yeast and ‘Rooster’ yeast so why not? I think with the relatively high OG some conditioning may be in good order. Who knows… it could turn out really good. The color is dark enough for an Old Ale (somewhere close to 20 SRM is my guess).

]]> Comment on monster el camino by Ron S http://www.burnpc.com/2007/12/20/monster-el-camino/#comment-17 Ron S Mon, 21 Jan 2008 04:25:00 +0000 http://www.burnpc.com/2007/12/20/monster-el-camino/#comment-17 Yeah if you look closely on this, I think they just put an El Camino body on a truck frame. Yeah if you look closely on this, I think they just put an El Camino body on a truck frame.

]]> Comment on monster el camino by Konstantin http://www.burnpc.com/2007/12/20/monster-el-camino/#comment-16 Konstantin Sun, 20 Jan 2008 23:35:00 +0000 http://www.burnpc.com/2007/12/20/monster-el-camino/#comment-16 I'd be curious to see a monster Subaru Baja (the short-lived El Camino for the 21st century). I’d be curious to see a monster Subaru Baja (the short-lived El Camino for the 21st century).

]]> Comment on holy antennae batman by Juan http://www.burnpc.com/2007/12/20/holy-antennae-batman/#comment-15 Juan Sun, 23 Dec 2007 21:08:00 +0000 http://www.burnpc.com/2007/12/20/holy-antennae-batman/#comment-15 Imagine the linear amp on that sucka. Imagine the linear amp on that sucka.

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