[AZHomebrewers]

Hey everyone! This is Ben Conner, VP of the Arizona Society of Homebrewers. We're looking forward to teaming up with all the barbecuers for a few events. I'm looking forward to learning some good barbecue tips as well! I bought a Brinkmann square vertical smoker last year after watching Marty Gibson of the former AZBBQA cook up some delicious food at our Springfest. I've only used the smoker a few times, but I'm learning.

I think homebrewers and barbecuers have a lot in common. Maybe it's just something about crafting something by hand, and the art and science that goes into it.

We'll here's to many good beers and as much good barbecue!

-Ben
http://www.azhomebrewers.org

[AzJohnnyC]

Welcome! Great to have you and I hope to make it to the event. Two of my favorite things together in one place, and all prepared by people who love what they do.

[smitty250]

Welcome Ben - feel free to ask questions we are all here to help.

[KidCurry]

Welcome!

[AZHomebrewers]

I can't think of any specific questions I have yet. I did smoke 8 pounds of pork butt the other weekend. It hit 160 about 6 and a half hours in, quicker than I thought. We cooked it for a total of 8 hours and then kept it warm overnight by wrapping it in towels and placing it in an insulated cooler. It turned out really nice, but the meat wasn't what I'd call fall off the bone tender. Any pointers for getting the meat more tender next time?

[Mark]

You gotta hit 190 for it to be pullable. Hi, Ben. Mark Motta here. Good to hear from you.  Marty and I will be cooking with this great bunch of BBQ guys this year. The BBQ and Brew guys do have a lot in common (besides hearts workin' overtime) . A love of a good time.  Here's looking  forward to the best Oktoberfest ever! 

[desertdog]

Welcome, Ben!   It's great to have you guys over here, and we really look forward to working with your club at this year's Oktoberfest. 

I am putting some final details together, then we will have a sticky post with all of the event information as well as running updates on who all is coming and what they will be bringing.

I encourage everyone to mark Saturday, October 3rd on your calender to attend this great event.  Ben and his club are great people and really know how to have a good time, so don't miss out!


 

[AzJohnnyC]

Try taking that pork butt to 200-205. It'll pull nice for you then. Take it off at about 180, pack the top with brown sugar, wrap it in foil and put it back on for nice, sweet, and tasty pulled pork.

[olivesmoker]

Welcome Ben. Oktoberfest sounds like a lot of fun, will try and make it over there. Enjoy the site.

[ddog27]

WELCOME!!

[RobOConnell]

Welcome Ben. I dont drink, but am always happy to see some new things such as brewing.

[azkitch]

Glad you joined up.
I'm only good for one or two beers myself. So I'm practically a non-drinker.

[Mike (AZBarbeque)]

Ben, welcome again, great to have you onboard.  We are excited to be working with you and your group and certainly look forward to the October 3rd event.

Hope you enjoy the site/club and all it has to offer, we do have a great site here and a great group of BBQers.

Looking forward to hearing more about your BBQing exploits.

WELCOME!!!

[AzQer]

Welcome to the Site Ben pull up a log and enjoy

[BYOB]

Ben,
I am new to the organization but alread see a lot in common with may BBQers, especially Homebrewers.  My son-in-law is a long-time home brewer and my #1 supplier.  I only have his beer on tap at home.  One of my sons is a Cordon Blu Chef and my other son and I are just BBQ fanatics.  We are looking forward to the BBQ events but would certainly be interested in any Homebrew events.  Let me know.

Bob