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Everything posted by philpom

  1. Wow, those look great and that is 1 large meaty rack of baby backs. Is that sauce super sweet or is there a bit of tang to it? Also, what is the salt content of the rub? I imagine it's pretty low.
  2. I just lose it in the back of the beer fridge.
  3. I let the cheese set on the counter for a bit because I don't want moisture on the surface so it warms a bit. The smoke is cold and the temp inside the smoker is close to ambient so it doesn't really soften. That's what you want and why winter is a great time to do this. The seasoning will adhere very well to the cheese but some will come off when you cut it. I expect that the red pepper flakes where they heavily overlap one another to fall off (no contact with the cheese). I press it on as I apply it. I let it age at least 3 months although I might sample a new variety after 2 months. 6 mounts or more is better in my opinion but some folks will tell you that a few weeks is good enough. It really comes down to personal preference but if you sample it too soon it may resemble an ashtray. This is why I carefully select my wood and smoke it as described above. Heavy smoke for very long will make it extremely strong, the cheese takes up the smoke very well.
  4. If they probe tender and look good then pull them.
  5. The cool days of winter are perfect for cold smoking cheese. Every year at this time I smoke a big batch of cheddar. It will be well aged by the time I give them as gifts for next Christmas. I start a small pile of lump in a grill that is not used for the cheese. Once it's going well I place about 3 smaller pieces on HD foil and cover with a large handful of chips. Then wrap it up so it resembles a Hershey kiss with a small opening at the top. Lay that in the bottom of the grill for the cheese. Place the rack in, open the vents and place the cheese in. You should have a steady wisp of smoke but not massive billows. I usually leave the cheese in for 10 to 15 minutes. I found hickory to pair very well with sharp cheddar. I like to use herbs and spices on the cheese before I vaccum seal it for aging. This year I did 3 varieties and I can't wait to try them. Black pepper is a regular and this year I tried crushed red pepper and caraway seed as an experiment. This was 5 pounds of tillamook sharp cheddar. Finished caraway seed. Crushed red pepper. Black pepper. Don't miss the chance this winter and try it!
  6. This is probably my favorite way to cook one if these roasts. Did this one for the family Christmas. 126°f in the water bath for about 8 hours. It's already a tender cut so we just need to get it to temp. It was vacuum sealed with a Montreal steak rub. After the bath it was put on a hot fire for 15 minutes to sear. I tossed on some mesquite chips. The grill was set up like this to provide high but indirect heat for the finish. Everyone enjoyed it!
  7. Excellent topic for this time of year. I have a 4 pound roast in a water bath right now. It's set at 132°f and has been in the water for 4.5 hours. I seasoned it well with course salt, pepper, garlic and onion. Also included a sprig of rosemary. Getting ready to pull it and give a quick sear to it over some wood chunks.
  8. Merry Christmas and a blessed new year!
  9. Hi Randy, welcome to kamado guru. There is plenty of great information here to help you master your new kamdo, they are very versatile. Your chile products are great, we recently placed an order for Christmas gifts.
  10. I use to find country style ribs at Piggly Wiggly and Albertsons all the time, the Pig is dead and I haven't seen them at Albertsons for some time. Looks good.
  11. Do both, your mom can have ham and you can cook the beef! Ham makes wonderful leftovers and freezes very well after cooking it. Just portion it up and you have ham for New Years day black eyed peas, split pea soup, sandwiches, mac and cheese, breakfast and more! Sorry to hear about your step-dad, hope he gets better soon.
  12. This soup features cabbage with smoked pork for a rich and satisfying winter meal. Using a good smoked pork makes the difference. 1 cabbage head coarsely chopped 1 cup baby carrots 1 cup chopped onion 1 cup chopped bell peppers 1 pound of sausage (beef sausage, kielbasa, etc) cut in 1" slices then halved again - half wheel 1/2 pound smoked pork belly, ham or bacon coarsely cut 30 OZ chicken stock 15 OZ evaporated milk 15 OZ water 2 TB vegetable oil 1/2 tsp black pepper 1/2 tsp granulated garlic Salt to taste Add the oil to a large pot and cook the sausage until it starts to brown then add the onion and peppers. Continue stirring until the onion is translucent. Now add the carrots, cabbage, black pepper, oregano and garlic. Over that add the chicken stock and water. Bring to a simmer and stir occasionally but keep the lid on. Continue for 30 to 40 minutes or until the cabbage is tender. Now add the evaporated milk, bring back to a very light simmer and taste for salt and add as desired to taste. Remove from heat and serve. Garnish with fresh oregano if desired. This is definitely cabbage soup and not soup with cabbage, enjoy!
  13. Welcome to kamado guru. Ceramic grill store probably sells a plate that will fit. You may need a rack of sorts.
  14. Welcome to kamado guru. Someone will chime in soon that knows.
  15. Dump cake is a regular for us on Thanksgiving and for Christmas. We usually do cherry filling and chocolate cake mix. Perfect for breakfast the next day too!
  16. This surprised even me and far exceeded what I thought would come off of the Primo. It produced a robust and satisfying crunchy skin hiding juicy chicken within. (Haha) I took some sugar free mango habanero sauce and coated 2 pounds of wing parts. Then using fine plain bread crumbs from the WinCo bulk bins I put a good coat on each one. Enough that each piece was dry to the touch. I preheated the Primo to 350°f setup for indirect and placed the wings on. Careful to not let them touch. They cooked for about 25 minutes or internal temperature of 195°f. I turned them once, I could see the fat coming through and frying the crumbs. Fresh from the grill the crunch and bite was spot on. The crispy/crunchy skin held up very well and at no point wanted to fall off. The only changes I would consider would be a more intense sauce and/or some additions to the bread crumbs like granulated garlic, cayenne pepper, black pepper etc. What is your favorite way to grill wings?
  17. Making it from scratch was a fun learning experience and a skill but you can buy it already made and ready to cook. Surprise them at the next family cook out. You can find tons of recipe ideas and tempeh is extremely bbq friendly.
  18. Thanks Jack, next up is crumbled tempeh breakfast sausage.
  19. Sounds like an excellent start to the day, I need to figure out dinner, I think it's a smoked ham. Seems all you need is a good fire to sit by, temps are dropping around here, ~36f in the early morning.
  20. Mrs philpom pulled together our first successful home batch of Tempeh, Black Bean Tempeh instead of soy. It was done in the instant pot on the low yogurt setting and took 48 hours for the mold to mature and bond the beans in to a sturdy loaf. Next up was to slice and pasteurize it with steam. Then it was ready to marinate in a mixture of lime juice, soy sauce, EVO, chili powder, oregano, garlic, groud cloves and adobo sauce for a few hours. This was then grilled on a medium hot grill (~350f) for about 6 minutes total. The tacos were served on homemade flatbread and garnished with red onion, radishes and cilantro all from the garden. The flat bread was flour, salt, baking powder and yogurt cooked in a hot dry skillet. Now here is where it get's crazy (as if eating molded black beans instead of meat isn't weird enough). We have one of those fresh food delivery services and on our last delivery they included - without us asking - some vegan fermented pepper jack "cheese" shreds. Those of you that know me, I am full carnivore but we have open minds when it comes to food so for the full effect we topped our tacos with some of these "cheese" shreds. Overall it was a tasty meal and we will continue to experiment with tempeh for the protein rich variety it offers for our diet. I encourage everyone to step outside the box and try new things!
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