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bcrgrill

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  1. That is how I do it, however, like the ambient temp to be closer to freezing. I cut the cheese into 1/2 lb pcs. for the smoke, then cut into 1/4 lb. pcs. for packaging. I usually do 4 different kinds of cheese with the 4 various 1/4 lb. in each pkg. = 1lb cheese ea. vacuum sealed which are ideal give-away samples sized for crackers & cheese! 2-3 hrs. with the smoke tube depending on how smokey you like it.
  2. Love cast iron fry pans, but using ceramic lined pans a lot now due to our age & corresponding weight of cookware. Sauce pans & pots used are all very old SS. Those ancient copper bottom pans work just fine. We've been given a few "clad" SS & don't find them advantageous & they are too darned heavy! Gifted away, Might as well use cast iron. Despite weight cast iron dutch ovens still used for baking bread.
  3. I usually find discussions on knives rather humorous. Many of our parents & grand-parents got along very well with knives of steel that many consider junk-steel today. They butchered the hogs & chickens, etc., etc. & got along better than most of us! But..............they learned to sharpen their instruments of use ( or got uncle Joe to do work on them when he came over). I would recommend knives in relation to your sharpening skills, type of sharpening, or, perhaps you are planning on hiring out the sharpening. Japanese knives are normally for those that are into knives as a hobby & are seriously into stone / hand knife sharpening. I don't think anybody would recommend buying high quality knives & then sharpening them on an electric counter-top sharpener. Buy what you can afford & what you are willing to keep sharp. Even inexpensive carbon steel knives can serve one well. So called "mediocre" steel is a good choice for most people -- Dalstrong or Victorinox , or the 2 German knife manufacturers will serve the majority of people quite well. You want to get into knives as a hobby, or hang them up on display (little everyday use), or have money to burn - go high-end knives. [Also, find knife sharpening discussions rather humorous. Do what works for you, & be pragmatic. Everyone is not going to take the time to learn those time consuming methods, or if learned, use them. And..............some of us old folks had parents that taught us how to hand sharpen when we were in grade school -- not common today.]
  4. Something "haywire" here. Not familiar with the science of running propane, but they have been using small propane tanks to run forklifts for decades. There must be a poor design issue if there are problems, either with the generator/carb or the tank designs. Maybe one could blame the dual-fuel design, but that has been very successfully done in some applications as well. I would do more research on this whole dual-fuel idea.
  5. If you want to try sourdough without a starter, there is an old simple overnight pancake recipe that used to be found in an Alaskan "old-time" recipes pamphlet. These are very good & will give you an ideal if you like sourdough flavor (or not). You can find it currently here: recipegoldmine or here: therecipefile
  6. EGO hedge trimmer, string trimmer, & chain saw. We have had 3 plug-in string trimmers. The EGO is the strongest & better than any plug-in type. Hedge trimmer is super, & the chain saw works for pruning, cutting limbs, etc. When our small gas mower goes, I will buy an EGO mower.
  7. You have to have an extremely small fire to make this work -- like a briquet "ring of fire". AND......the vents, both top & bottom have to be open at least 1/2 way. I do a slow salmon/steelhead "smoke cook" this way using good quality briquets & a smoke tube. The fish turns out like true smoked salmon without the brine & always gets eaten up quickly. Why this method? A traditional kamado fire with lots of wood for smoke just does not get enough smoke for the fish to taste like true smoked salmon. You need a "smoke generator" of some kind in addition.
  8. Following a keto diet w/o going "hardcore" about it...................have made my own lower carb bread by using combos of flours, with just enough grains in it to allow it to raise using my own sourdough starter. Eating 1 slice, or even a whole English type muffin with an otherwise keto meal does not raise my blood sugar much above normal readings. I have not perfected a "recipe" quite to my liking yet. Still too much rye in the mix for my taste, but bread raised fine. Just to give you an idea, the last version I tried included 1/2c hazelnut flour, 1/2 c coconut flour, 1c ancient grains flour, 1 c whole grain rye flour, 1 cup spelt flour, & 1 c quality whole wheat. You need a long ferment to allow the starter to "eat" as much sugar as possible. Poolish all day, then an overnight rise of final mix, slight knead in the am, then final raise before baking. If your are into bread making do some experimenting with a good starter & various nut/whole grain flour combos. The key is to give the starter a really long time to work on the grains. Do not go over 1/3 nut flours & use quality whole grain old-world flours, limiting the amount of WW flour, with no white flour other than maybe your starter. No store-bought "healthy" breads will work -- they all have way too much sugar/carbs in their final rendition. Low carb tortillas are available commercially, & make good wraps, & a basic, fake-crust, pizza base.
  9. Go to Pizza Hut & order a Udi's Gluten Free pizza? Udi's &/or Bob's Red Mill may have a per-assembled pizza crust mix. Here is a good one from scratch, but will take buying a bunch of separate flours. https://www.lynnskitchenadventures.com/2011/08/gluten-free-pizza-crust.html
  10. Nothing wrong with the cast iron woks -- they are very "traditional" & are much thinner than what we think of when talking about "cast iron". I have 2 flat-bottom carbon steel woks that I use on our electric stove. The 14" is generally ok for cooking for 2 people, but the 16" is a whole lot easier to work in -- go bigger, if possible. I don't wok cook on the kamado as my "smoke shack" is a considerable distance from the house. The wok is a very utilitarian "pot" & can be used for many things, even eliminating the need for a lot of other cooking vessels, e.g., I like to make soup & stews in mine rather than a traditional pot (you do not have to always use them over high heat, they simmer well, too!). https://www.wokshop.com/newstore/wokology-101/ On the different wok types.
  11. Leave vents wide open in a kamado, otherwise cheese will get too hot. 4 hrs. may be too much smoke -- I'd try 2 or 3 hrs. 1st time. Different wood pellets, apple, cherry, etc. don't seem to make much different in the smoke taste of the cheese -- thinking they are usually mostly alder, despite what they say on the bag. Good luck, smoke cheese makes great gifts!
  12. Well................you know me..................just toss in some "starter"............cold starter at that, straight out of the fridge! Never had a failure, though my 1st attempts were more like bread than English Muffins. I came up with my own "recipe" by the 'does it taste like a commercial English Muffin' test. We found they need a little sugar, a little fat, & has to have a bit of baking soda, or they just taste like bread, instead of English Muffins. I use milk instead of water for a little fat to the recipe. An all day poolish, then cold ingredients for an overnight rise, then a quick fold, final forming & rise following morning. Wife bakes them on an ancient electric griddle we have that does not have a non-stick top.
  13. We make English Muffins frequently, using our "natural Leaven". Very good & relatively simple. Good job!
  14. I have used a tube in the Akorn many times. It only needs the bottom & top vents at 1/2 open to keep the tube smoking. Less & it will go out, more & it will burn hotter & faster. I cannot tell you about the tray, as do not possess one.
  15. With those temps, you will not have to worry about the cheese getting too warm -- a true cold smoke! I use the single walled "Wrangler" for cold smoking & the temp can get 20-25F above ambient, so need to smoke cheese in cold weather. Have to be careful in a Kamado to keep from cooking your cheese.
  16. --smaller chunks of cheese will pick up more smoke, 1/4lb. pcs. work well --try 2 hrs. 1st time, go 3 hrs. next time if not enough smoke for you --let age at least 2 weeks after smoking, vacuum seal is good Akorn --vents top & bottom @ 1/2 to full open --smoke tube as far down as feasible, use a couple stones for very indirect --cheese on main grill Good Luck, smoked cheese makes for great gifts!
  17. I'm going to check on KJ lump on Tues. too, .....hope I get some before you BurgMeist! Olympia to Hillsboro is more like 3 hrs. -- you have to drive thru Portland -- getting as bad as CA!
  18. Used to use that method all the time on my Akorn -- have 3 different sized cans, depending on how hot/fast I wanted the fire to get. Use similar method for the Sm. Primo -- just without the cans involved. Spread the old lump out, leaving a clear space in the middle. Start a few pcs. in the bottom of the "chimney" (or more for a quick/hot fire), and dump them in the middle, then add the lump, finishing it up for a full load. Works for me.
  19. Out here in Ax-man country, the Warner Winch is the ONLY one to consider buying.
  20. The counter-top soapstone will likely crack into pieces, as it has not been inspected adequately for the heat expansion contraction. I think you should pay the price for proper pieces, & you will, also, have some kind of warranty if it gives you problems.
  21. The only comment I can make is that of several couples we know that have gone with flex or split type beds (all non-sleep#) -- one of the partners is not-happy, or feels the expense not worth the feature. It is often a health choice, rather than a comfort choice -- in which case one would probably be better off going to single bed(s).
  22. That is the new style with slits rather than holes. My 2 tubes get "choked up" with crud, but taking a propane torch to them burns all the holes back open fairly well. Rotating the tube each time you burn, also extends the time for when you have to clean them up with a torch. Cold smoking cheese, & pre-cold-smoking steak, & a non-brined salmon smoke are my main uses for them, and they get used often. (Vents have to be 1/2 open in a Kamado, even on the Akorn, to keep the tubes going/smoking.)
  23. Yes, I don't do over-night cooks. Brisket turns out great @ 275F & nobody be the wiser! I use simple dry rub & never wrap, though I do monitor it closely near the end of cook, as it can get over-cooked easier than one would think. Not true over-cook, but the bark can get rather burnt, so you need to get it off the cooker as soon as it probes tender.
  24. We went that route for a # of years. Even with the gel-infused memory foam, I was always too hot. Wife like it, I hated it! Finally went with the Sleep# system couple months back & could not be happier (as previously stated). Many folks like the memory foam beds, others just hate 'em. Glad it works well for you.
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