So I'm looking to get a keg for Saturday to toss in the back of my MARB, the X5, not the M3 and I was wondering if anyone knew of good places to go and how it works. I'm familiar with the process in Philly, but not here.

Looking to get a keg or 1/2 keg of either Dominion, Sam Adams Light, or Yuengling Lager Light... no real preference but prefer those 3... hell, if I had my choice, it'd be a keg of Guinness or regular Sam Adams.

Thanks guys!

You can get a keg at most liqour stores. They make you sign a permit so if there is any underagers you get pinched for it. you have to put down usuallya deposit for the keg which is usually 100 bucks but you get it back when you return it

Just go to total beverage, dude. Nice and easy. I know for a fact yuo can special order a keg of guiness.

Larry

Call around to some liquor stores and see if they can get a keg for you.

Vienna Inn in Vienna can do it. They're right off 123 and their chili-dogs > us.

My friends who throw keggers said it's cheaper to buy kegs in DC. In Charlottesville the local Harris Teeter and Kroger sold kegs. I don't know how many grocery stores around here sell kegs though. You have to pay a deposit for the keg, and a deposit for the tap if you borrow one. You get the deposits back when you return the keg shell and tap.

Just talked to my alcoholic buddy. He says dixie liquor in Georgetown is the cheapest for kegs. he also wants to know where said keg will be.

http://www.dixieliquors.com/

...the process...


Buy keg, drink keg, return keg.
:dunno

Thanks Hampton... said keg will be at my house, along with my kick ass ribs ;) Still trying to figure out if we want to do a keg or just get some cases. Thanks for the link though, very helpful.

Just talked to my alcoholic buddy. He says dixie liquor in Georgetown is the cheapest for kegs. he also wants to know where said keg will be.

http://www.dixieliquors.com/

Second vote for dixie liquors. Easy to get to - right where key bridge spills out into M st, bam there it is.

Call Money Little Abners in Arbutus MD their Kegs are super duper cheap :redspot

Call Money Little Abners in Arbutus MD their Kegs are super duper cheap :redspot


Would you say they are "uber" cheap?

Just go to total beverage, dude. Nice and easy. I know for a fact yuo can special order a keg of guiness.

Larry
yes, but does he have the nitro line for it?


What did you end up with, and how do you make your ribs, dry rub/smoke all day long (12-14 hours?)

Ended up going with cases... and the person responsible for bringing them was 2.5 hours late :mad We made a beer run before they arrived.

Ribs... dry rub, smoker, hickory wood, mop sauce to keep moist (beer, worcestershire, and whatever rub fell off the ribs), 4 - 6 hrs @ 150, special bbq sauce 5 - 10 minutes prior to removal. If I had a good flame, I'd probably kiss them real fast before removing.

Ended up going with cases... and the person responsible for bringing them was 2.5 hours late :mad We made a beer run before they arrived.

Ribs... dry rub, smoker, hickory wood, mop sauce to keep moist (beer, worcestershire, and whatever rub fell off the ribs), 4 - 6 hrs @ 150, special bbq sauce 5 - 10 minutes prior to removal. If I had a good flame, I'd probably kiss them real fast before removing.
that blows on the cases. You need a kegerator! It's nice having 2 taps on in the kitchen!!

My ribs and pulled pork, I use a dry rub for (different for each). I have a bowl of water I put in the firebox to keep them moist, not a fan of the mop sauce. And we make our own BBQ sauce for those that need it. But when I'm doing ribs, it's usually 12-14 racks at a time, so it takes me a good 12-13 hours smoking around 180. I'm intrested in trying some applewood that's been soaked in some kind of burbon next time.

Wow, that's a lot of ribs! How big is your smoker? I had trouble getting 4.5 racks in mine. Normally 2 racks fit just right... I'm sensing a MARS (mid-atlantic smoker) photoshoot ;)

Where do you keep the water in the firebox? I would think the ask would get in the water or the bowl would burst. I can do with or without the mop. Only think I have to be careful with is how much rub is in there because too much rub in the mop, and too much on the ribs can make them come out a bit salty/spicey. This past weekend I actually mixed hickory and apple wood. Came out fantastic and both were soaked in water.

I have an offest firebox, on the side of the smoker. The main smoking chamber is probably about 3-4 feet give or take. I get the coals going in the firebox, then I have this old metal bowl I plop right in the middle of the coals. Take a jug and just keep filling it with water as you keep putting more feul on. Lately I've just been using charcol, and then throwing on chunks of mesquite/hickory that have been smoking in water. The water in the bowl boils off, but the moisture travels into the smoking chamber and into the ribs/pulled pork/beef brisquit (whatever i'm making at the time). Again, when I do ribs, I'm usually doing it for a big cookout = the extra time. For the pulled pork, I'll get that in the smoker by 6-7am, and by noon will be done smoking it. But I wrap it in foil and let it sit in the smoker till about 4pm. This way it bastes itself in it's own fat.

In terms of a smoke ring, I usually average at least a 1/4 inch, which is A OK in my book.