Author Topic: Tis the season, BBQ anyone? (Read 143412 times)

Wainiha · « **Reply #870 on:** Jan 30, 2014, 08:42:33 PM »

I lived on Couch St. between Burnside and Sandy. Behind Sandy hut and across from Lemongrass.

My jacuzzi was a great draw for the women employees at Union Jacks

Cheesemaker · « **Reply #871 on:** Jan 31, 2014, 08:55:16 AM »

Yeah it gets a little Hippy around here. But you work around that. Bend is VERY hippy, but damnit, they got the best breweries! And alot less rain. I'd move to Bend if there was a cheese factory there, and the wife liked the cold winters.

So, if you move this way Shamb, would you still do MCR? Cause the volunteer program that I volunteer at every year has ended for me. And I was never able to attend cause they coincided too close for me to do both. And I was hoping to go next year for sure!! Co-pilot of course!!

Shamb · « **Reply #872 on:** Jan 31, 2014, 04:32:44 PM »

Yeah I always try to make MCR a priority, i'm in the process of selling the rig but if it doesn't sale then you've got my passenger seat!

Shamb · « **Reply #873 on:** Feb 01, 2014, 03:08:14 PM »

Q'n a couple racks of ribs right now, UFC tonight!

*** YELLER *** · « **Reply #874 on:** Feb 06, 2014, 06:43:26 PM »

Sorry it took so long to post but I just figured out why they wouldnt . . .

Whole Chicken looks a little dark, BUT . . . it was awesome

the sausage and chicken breast were perfect

Cheesemaker · « **Reply #875 on:** Feb 08, 2014, 10:55:23 AM »

My turkeys always come out dark. Alot of guys wrap the wings and legs with foil, cause they always get dark, and some people don't like the dark. I don't care, cause I don't eat the skin. The skin is all presentation. But it looks good Dave.

Wainiha · « **Reply #876 on:** Feb 08, 2014, 11:57:53 AM »

Looks good Yeller.

Do you pound the breasts flat or cook them as is. I found pounding them flat gives a more even doneness. The small end isn't drying out waiting for the thick side to finish.

I throw them all in a plastic bag and pound them inside so I don't make a mess.

This thread is such torture. Heck, this forum is torture. I need a crawl box and some BBQ!

*** YELLER *** · « **Reply #877 on:** Feb 08, 2014, 06:08:52 PM »

thanks cheesy Mc Cheeseeeeyyyy

tasted awesome and we don't like the skin either, Wainiha didn't pound the breast just threw them on and hoped for the best lol but the came out juicy and flawless the sausages were awesome too, doing smoked Burgers tomorrow with Brockbuilt gonna be a good time, gonna try some Chicken Apple Maple Sausage since I'm already smoking burgers .... ya know since its already hot and smokey and all

thinking about smoking some Tillamook Extra Sharp Cheese too since it was on sale fer $10 for the big loaf I thought I would smoke some tomorrow and see what happens ... wish me luck

Wainiha · « **Reply #878 on:** Feb 08, 2014, 06:58:59 PM »

I didn't realize the breasts were smoked. No need to waste time pounding in that case I guess. I thought they were grilled.

I look foward to the smoked cheese results. Do you have a thermometer in the smoker, or is it done by "feel"?

*** YELLER *** · « **Reply #879 on:** Feb 08, 2014, 09:42:16 PM »

I have 4 thermometers lol and I still need to read up on the smiled cheese, we shall see tomorrow

YO

Cheesemaker how do I smoke cheese you made

Cheesemaker · « **Reply #880 on:** Feb 09, 2014, 10:05:36 AM »

Wish I saw this yesterday, but was playing in the snow.

Smoking cheese is a different type of smoking. It needs cold smoke. You can't smoke it in a traditional smoker. Your smoker unit, needs to be separate from the smoking chamber. Or you can use a smoking tray with sawdust, and it smolders.

Smoking tray, thats just perforated steel, and filled with smoking chips, or sawdust. And it smolders, instead of producing heat.

External smokers, allows the smoke to cool down before it enters the smoking chamber.

And with smoking cheese, you want it to sit out for some time, to get up to room temp, and the cheese will sweat some. The sweating brings the oils to the surface, and then when smoke is introduced, it helps the smoke to penetrate the cheese. Want to keep the chamber below 100*.

Google cold smoking cheese. The older the brick the better.

*** YELLER *** · « **Reply #881 on:** Feb 09, 2014, 05:01:55 PM »

Quote from: Cheesemaker on Feb 09, 2014, 10:05:36 AM

Wish I saw this yesterday, but was playing in the snow.

The older the brick the better.

I have a Tillamook Extra Sharp still in the wrapper I bought 9 months ago that I was saving for something special

never opened in the back of the fridge . . . maybe that will do

Cheesemaker · « **Reply #882 on:** Feb 09, 2014, 07:02:05 PM »

That should work. The White Vintage is the best. Because it has the real Calf Rennet in it. I can do a blind taste test and tell the difference between our white cheddar and regular cheddar. The only difference between the two is the calf rennet and color. Yellow cheddar uses a vegetable base rennet. It doesn't give the cheese the same flavor.

Not sure why the one picture didn't show up!!

External Smoker:

*** YELLER *** · « **Reply #883 on:** Feb 09, 2014, 08:37:47 PM »

yes, the white cheddar is the best, I remember that sample you sent me a few years ago.... that smoker is awesome

Shamb · « **Reply #884 on:** Mar 01, 2014, 09:32:00 AM »

Guys wasn't sure if I had mentioned this but we're competing in this years CA Northstate BBQ Championship. It's a 4 part 3 meat series that will be located at 4 different venues in California. If you guys are close you should stop by and say "Hi!"

The first will be in Redding, I believe the second is in Concard, they haven't chosen the third and the fourth is in Oroville.

Wainiha · « **Reply #885 on:** Mar 01, 2014, 11:13:49 AM »

Good luck Shamb. Let us know what you make, and how you do.

Shamb · « **Reply #886 on:** Mar 01, 2014, 05:01:41 PM »

Will do and thank you!

Haven't got as much practice as I would have liked lately.. things have been crazy and I've acquired a new hobby.

Cheesemaker · « **Reply #887 on:** Mar 02, 2014, 05:03:40 PM »

I can't remember whats the new hobby? I know you told me. But I have old man brain!!

When is the comp in Redding going to be? I will be in Redding in June 23-25th maybe.

Shamb · « **Reply #888 on:** Mar 12, 2014, 06:01:53 PM »

I think it's at the end of June, that would be cool to meet up.

I'm brewing my own beer now!

Cheesemaker · « **Reply #889 on:** Mar 13, 2014, 07:05:26 PM »

Cool, I thought about brewing my own. I must have about 12 cases of Export bottles from when I delivered beer 13 years ago. But I've never had the time or money to start it up. Its just too easy to get growlers filled up when you want it. I've been laying off the beer lately. It makes me fat, and bloated.

As soon as we get closer to June, I'll get with ya on the dates in Redding.

*** YELLER *** · « **Reply #890 on:** Dec 16, 2014, 10:36:42 PM »

I want to use this, but with pellets, maybe mesquite or apple or a blend of both

to cold smoke this fine product from my buddy Cheesemaker

If my math is correct, from when they wrapped, it to when I smoke it , it will be almost 4 years, now it's my understanding that the temperature can't be higher than 90* having said that wish me luck . . . . after I smoke it I will vacuum seal it and give it as Christmas Presents

$Beer Chug\'n$

Wainiha · « **Reply #891 on:** Dec 17, 2014, 06:03:48 AM »

P.O Box 369.....hehe

Bam · « **Reply #892 on:** Dec 17, 2014, 06:16:14 AM »

Only 4 years old? That's a start, but you have a ways to go before becoming a cheese master.

I should break out some of my stash for Christmas.

*** YELLER *** · « **Reply #893 on:** Dec 17, 2014, 07:50:15 AM »

Quote from: Bam on Dec 17, 2014, 06:16:14 AM

Only 4 years old? That's a start, but you have a ways to go before becoming a cheese master.

I should break out some of my stash for Christmas.

gotta start somewhere

please tell us more about this stash

BPINAZ · « **Reply #894 on:** Dec 17, 2014, 06:36:59 PM »

Quote from: Cheesemaker on Jan 31, 2014, 08:55:16 AM

Yeah it gets a little Hippy around here. But you work around that. Bend is VERY hippy, but damnit, they got the best breweries! And alot less rain. I'd move to Bend if there was a cheese factory there, and the wife liked the cold winters.

So, if you move this way Shamb, would you still do MCR? Cause the volunteer program that I volunteer at every year has ended for me. And I was never able to attend cause they coincided too close for me to do both. And I was hoping to go next year for sure!! Co-pilot of course!!

I hope you guys don't mind me chiming in on this.....I know how you feel with the hippies. We live close to Bisbee, AZ, which is a small town in the Mule Mountains. Needless to say, it's packed full of hippies. Not the polite, free loving type, but the type that are rude and think everyone else is wrong for not being in harmony with nature, or something like that. Also, mixed in with them are all the stoners and meth heads.

That's all.

Cheesemaker · « **Reply #895 on:** Dec 17, 2014, 07:53:16 PM »

Yeller, what Bam isn't telling you, is I gave him a chunk that was 14 years old, two years ago. So, its a young 16 years young right now!!

Ok Yeller, to cold smoke your cheese, you need to let the cheese come up to room temp and start sweating a little before smoking. And you want to cold smoke it. Yeah, 90* would be pushing it to smoke. Just watch it while you do it.

Let us know how it turns out!! I would like to try cold smoking, but why when I can get cheese already smoked at work.

Bam · « **Reply #896 on:** Dec 17, 2014, 07:59:08 PM »

That 16 year old chunk is sitting next to two cans of cougar gold!

*** YELLER *** · « **Reply #897 on:** Dec 17, 2014, 10:04:24 PM »

Quote from: Cheesemaker on Dec 17, 2014, 07:53:16 PM

Yeller, what Bam isn't telling you, is I gave him a chunk that was 14 years old, two years ago. So, its a young 16 years young right now!!

Ok Yeller, to cold smoke your cheese, you need to let the cheese come up to room temp and start sweating a little before smoking. And you want to cold smoke it. Yeah, 90* would be pushing it to smoke. Just watch it while you do it.

Let us know how it turns out!! I would like to try cold smoking, but why when I can get cheese already smoked at work.

ok buddy I'm gonna need some of that 16 yr old

but I should be doing this soon and when I do I will need yer address so I can send ya some, Now I have apple, Pecan and Mesquite pellets do we have a recommendation or request

Cheesemaker · « **Reply #898 on:** Dec 22, 2014, 02:06:02 PM »

PM inbound Dave!

*** YELLER *** · « **Reply #899 on:** Dec 22, 2014, 05:42:36 PM »

Quote from: Cheesemaker on Dec 22, 2014, 02:06:02 PM

PM inbound Dave!

Message herd and received loud and clear my friend $Beer Chug\'n$ I have a buddy making me a cold smoker " tube" when I get it I'll get to cutting the

and get to

it

Shamb [OP]

Shamb [OP]

Shamb [OP]

Shamb [OP]

Shamb [OP]

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