If you are working out or exercising, it’s important to remain flexible in order to prevent injuries. Stretching is one of those things that is easy to ignore but it is very important. You don’t have to be as flexible as an Olympic gymnast but you should try to improve your range of motion with regular stretching. Read more »
Catching Up-Lots Of Beer Bikes And BBQ
Hello 
Y’all (that’s “southern” for you all) have been probably wondering where I’ve been for the last month. Well, I’ve been super-busy with work, bike riding and other stuff. But, I have managed to keep posting videos to my YouTube account. Now it’s time to catch this blog up with YouTube. So, I’m going to post links to the videos I’ve uploaded over the last month along with a quick summary. There’s some beer reviews, some BBQ, a couple of bike rides and even and oil change!
Here you go (listed most recent to oldest):
The 2011 3 State 3 Mountain Century Ride. A vblog of my ride through the mountains of Tennessee, Alabama and Georgia. The ride started/ended in Chattanooga TN:
BrewDog Hardcore IPA. I review this IPA that was sent to me by James Watt, owner of BrewDog:
The Gambler Bike Ride from Athens, GA. This ride was sponsored by Terrapin Brewing. Afterwords we hung out in Athens to watch the Twilight Criterium races:
New Belgium LeTerroir Sour Ale. This beer is part of New Belgium’s “Lips of Faith” series:
Avery Brewing The Reverend Quadrupal. A Belgian-style Quadrupal from Colorado brewer Avery:
New Belgium Trippel:
Jim Beam Double-Aged Bourbon. I try this special version of the classic Kentucky bourbon. I also change the oil!:
2000 Subscriber Thank You! I reached 2000 subscribers on my YouTube Channel and recorded a quick thank you video:
Jailhouse Brewing Midnight Special and ribs from the Big Green Egg. I review this beer from a new Georgia brewer and pair it with some baby-back ribs off the Big Green Egg:
Sweetwater Brewing Mean Joe Bean. This special beer from Atlanta’s Sweetwater brewing pays homage to the awesome Steelers football teams form the 1970′s:
Whew, that was a lot of stuff! Thanks for watching all of these and I promise to keep up more in the future.
Cheers!
A Porter A Belgian And A Strawberry Beer
Ok, it’s been a few days since my last post so here are the last 3 beer reviews I’ve done. I started off with a review that I shot with fellow YouTube beer reviewer BeerichiTuba when we were in San Francisco last October. The beer we reviewed was from Speakeasy Ales and Lagers out of San Francisco. We reviewed their Payback Porter. This review got “lost” due to the fact that he shot it in HD and my old editing software couldn’t read it. When I updated my cam/software I could edit it, so here it is:
Score: 44 points, 4 mugs
The next beer was a nice Belgian Quad from St. Bernardus. Their Abt 12 gets lots of good reviews so I decided I’d better check it out:
Score: 46 points, 5 mugs
The final beer is a Strawberry Lager brewed by Louisiana’s Abita Brewing:
Score: 35 points, 3 mugs
Two Single-Hop IPA’s From BrewDog
A couple of weeks ago I was fortunate to receive a box full of beer, courtesy of BrewDog, one of the more popular craft breweries out there. BrewDog is out of Scotland and James Watt, one of the owners, sent me a variety of their beers to sample. Here’s the list: Read more »
O’hara’s Irish Stout With Onion Burgers And Flax-Dusted Kale
Happy St. Patrick’s day everyone! I hope you enjoy the day, drink some good beer, eat some good food and stay safe. I am posting the obligatory “Irish Beer Review” but I’m also adding my unique twist on the same old “beef and cabbage” theme.
The beer I’m reviewing is Ohara’s Irish Stout and I paired it up with my onion burgers and flax-dusted kale and chard (both part of the cabbage family). Here’s the video review. Scroll down below the video to get the recipe for the burgers and kale/chard.
Score 42 points, 4 Mugs
Here are the recipes for the burgers and greens.
Onion-Burgers
- 1lb 80/20 ground beef
- 1 small red or yellow onion
- salt and pepper
Dice the onion into small pieces and mix well with the ground beef. Add salt and pepper to taste. Cook until medium well done.
Flax-Dusted Kale and Chard
- Mix of Kale/Collard/Mustard or Swiss Chard leaves
- 1 tbsp olive oil
- 1 clove diced garlic
- 1 tbsp milled flax
- salt and pepper
Separate the leaves from the stems of the greens. Roughly chop the stems and set aside. Chop the leaves into small pieces and set aside. Chop the garlic.
In a large skillet heat 1/2 the olive oil and brown the garlic. Add the chopped stems and saute for 2-4 minutes or until the stems are just tender. Remove the stems from the pan. Add the rest of the olive oil along with the leaves and saute until the leaves begin to wilt. Add the stems back into the pan and mix together with the greens. Sprinkle the milled flax onto the leaves/stems and toss. Salt and pepper to taste and serve.
