5th Everest of 2021

I've done another Everest since 4th Everest of 2021.  Another 29,032 feet climbed. My 5th Everest ... over 145,160 feet.

According to Strava, I've climbed 147,350 feet while cycling, putting me just over my 5th Everest of 2021. Strava says I'm ahead by over 10,000 feet to reach 300,000 by the end of the year.

I've also cycled just over 2,500 miles, putting my ahead of schedule to reach 5,000 miles by the end of the year.

I've been keeping up with the #10EverestsIn2021 goal. I feel like it is just a matter of staying healthy and hoping for my bikes to not have problems.

And, of course, I'm continuing to raise money to help fight Childhood Cancer with the Great Cycle Challenge.

My plan is to ride 1000 miles in September. Between now and then, I'll beg for people to donate money. If you would like to help out with a donation, go to my GCC Rider Page ...

https://greatcyclechallenge.com/Riders/EricShepard

I have passed the $500 mark, but didn't hit it before May 15th. So, soon I should get the 2021 GCC Jersey.

If you can afford it ... head over there and make a donation. I'd really appreciate the support. If you don't want to do it now ... don't worry ... I'll be reminding you at least once a month until at least the end of October.

In the meantime ... I'm still cycling. Feel free to keep watching me on the regular SheppyBrew Channels to see what is happening with beer and other things: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.
Of course, don't forget to visit this blog often as well!

If you'd like to follow along and see how I'm doing towards my climbing goal ... bookmark Sheppy's Blog: #10Everestsin2021

Eric's Red Ale (Batch 289) and Brisket

I brewed and made brisket this past Sunday. 

At the same time I was in Sam's Club picking up my Country Style Pork Ribs, I saw a 10 pound brisket, and generally when I see a full brisket at that size, I try to pick it up.

In my opinion, a 10 pound brisket is the perfect size for smoking on my Weber Kettle, so I felt like I had to pick it up.

As far as the beer ...

This brew day was my 289th batch of beer. It was the 18th on my electric Anvil Foundry.

The beer is a recipe I've made a lot over the years, but I have not brewed in a few years....

Country Style Pork Ribs

Last week, I was in Sam's Club looking at meat. I saw Country Style Pork Ribs, which is something I used to make quite a bit, but really have not made (as far as I remember) since getting my smokers.  

Seeing them made me want to have them. I bought them to smoke this past weekend.

Country Style Pork Ribs are not really ribs at all. They are actually cut from a pork shoulder (the standard pork butt that I made pulled pork from). I have no idea why they are called "ribs". Of course, I don't really understand why a pork shoulder would be called a "butt" either.

Another KFC

Well ... I've shared a couple of experiences I've had making Kettle Fried Chicken (KFC).

Basically the same concept of oven fried chicken only made on the Weber Kettle.

Kettle Fried Chicken (KFC) turned out pretty good.

KFC take 2 turned out even better.

I made some this past weekend ... pretty much the same as how I did it on KFC take 2. 

I think the crispiness was even better this time. I think the coating could have used a bit more flavor. Probably a little salt would have been good.

But... since I never really mark down exactly what I put in rubs and coatings etc ... I may or may not remember next time.

Tri-tips

I made tri-tips back in 2018 X-Mas Ale and Tri-tips and really liked them.

For whatever reason, I don't see tri-tips available in my area very often. Usually when I see them, they are more expensive than I'd like to pay.

So, I don't make them very often. In fact, I think I only made them that one time.

Maybe one other time.

Last week, randomly, I saw two tri-tips in my grocery store on sale, and I picked them up.

I smoked them on the kettle this weekend.

I decided to experiment again with the cast iron pan much like I did in Reverse Sear Steak on Cast Iron Pan.

E is for Evergreen Brewery

As you might have noticed from D is for Dead Hippie Brewing, the SheppyBrew Beer Model and I started up again on our A to Z Denver Breweries Project.

If you are familiar with the alphabet, you probably realize that next up was to find a Denver area brewery whose name started with the letter E.

Generally, when looking for these breweries, I hit the Colorado Brewery Map & List, and there are lots of "E" breweries in Colorado.

But, most of those are either not in the Denver area or we already have them covered.

There is one E brewery that while not REALLY in what I would consider the "Denver area", is fairly close to our house.

As a bonus ... this place also serves food, so we wouldn't have to pack a lunch.

E is for Evergreen Brewery

Reverse Sear Steak on Cast Iron Pan

Saturday, I had ribeye steaks in my fridge, and I decided to try making them a little differently.

The way I usually cook steaks is how I did them in Reverse Seared Ribeyes.

Cook the steaks indirect until they are just below their desired doneness.

Move to direct heat over the fire and sear them.

On a couple of youtube videos I had seen people basically the same thing, but rather than sear directly over the fire, they used a cast iron pan to add the crust.

I have a cast iron pan, so I thought I'd give this a try.

So, Saturday, I set up my fire in my two weber charcoal holders. This provided a circle of charcoal which was exactly the same size as my pan.