In a couple of weeks you'll be able to get your hands on Beer Slush Generator.
You're probably aware of the rock salt trick with your ice to get your beer nice and slushy. We're packing the salt in travel size bags you can store in your golf bag or tackle box. Don't get caught outside with only mildly cold beer this summer.
We fired up the Big Green Egg this evening for a pizza session. Aside from the standard pepperoni pizzas we made a couple special pies. First up is a Longhorn Bulgogi Pizza. We used a Sirloin from Dear Run Land & Cattle Company.
Bulgogi Recipe
1 lb Sirloin
1 1/4 cup low sodium soy sauce
3/4 cup ponzu sauce (optional, you can just use soy sauce)
1/2 cup light brown sugar
1/2 cup diced white onion
1 tablespoon garlic
fresh cracked black pepper
Make the marinade by combining the soy sauce, ponzu (optional), brown sugar, onions, pepper, and garlic. Thinly slice the sirloin and cut the slices into smaller pieces. It helps to have the beef really cold while cutting. We covered the sliced beef with the marinade in a FoodSaver Marinating Canister for 20 minutes, but you can marinate it in the refrigerator for a couple of hours.
After you've marinated the beef, pour the liquid in a skillet over medium high heat. Reduce this down considerably, and then add the beef. Cook to your desired doneness. At this point you could serve it with rice, but we're going to use it as a pizza topping.
John is into pizza a little more than most people. He keeps 2 different strains of Italian yeast cultures going. The pies below are on John's secret dough. For the Bulgogi Pizza we used a spicy Korean BBQ sauce instead of standard pizza sauce. Top with your Bulgogi, shredded white sharp cheddar, and brush the crust with sesame oil. We like to run the Big Green Egg so the dome temperature reads around 550 degrees. Let it run at this temp for a bit so your pizza stone gets to a decent temp as well.
After about 8 minutes we had our pizza. Top with green onions and sesame seeds.
We also knocked out a BBQ pizza using meat from Stiles Switch. They have a sandwich called Buford T's Diablo Sandwich (think Smokey and the Bandit). Anyway, this is the pizza version with their brisket, jalapeño & cheddar sausage, sliced jalapeños, white cheddar, and bbq sauce.
You've seen the BSG ONE take a bullet, but does it keep drinks cold too? I had some time while I was smoking my Thanksgiving turkey to gather some data. It was sunny with a temperature in the low 60s. I set up a ThermoWorks ThermaData with 2 thermocouples to test a BSG ONE and a high quality Neoprene Koozie.
Here's the chart for the first hour. The beer I picked for the Neoprene happened to be slightly colder than the BSG ONE, but without getting all scientific on you, the performance is basically the same.
We're still over a month away from our planned release, but it's time to fill in some more blanks. What are we up to? We've been posting pictures of the BSG ONE. It's the best huggie/koozie yet to grace your pocket.
Why?
Fits most anything you're going to drink.
Folds for convenient storage.
Multiple layers that keep your drink cold and safe.
Layers? Yeah, 1000D Nylon exterior, 2 layers of Kevlar® 29 (that's right, the stuff they put in bulletproof vests), Neoprene, and a slip-resistant interior.
Koozies, huggies--whatever you call them--we're into them in a serious way. Keeping your drink cold is important, but we think you can do a little bit better.
The next generation of drink protection has arrived. Here's a little recap of some field testing.
WARNING: Do Not Attempt At Home
First batch:
First test is a hit from a Ruger LCP (.380 ACP).
The .380 did not penetrate. Cans don't fare so well (maybe we can make cans next).
Up next was a Kimber Grand Raptor II (.45 ACP).
We can't stress enough that you don't want to get shot with anything, but you really don't want this.
The wrapper is still going strong, but the can has seen better days.
Want more video? Here's a plain can getting hit with .380.