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  #1801  
Old 6 December 2018, 17:11
Janitor Janitor is offline
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^^Thatís what I use to cold smoke. I let the weather do the cooling.
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  #1802  
Old 6 December 2018, 17:48
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Bringing Wildman a few pounds of bacon. He doesn't know this, but I am smoking a nice block of Tillamook Cheddar for him and it gets delivered tomorrow AM.

Guess he knows now.
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  #1803  
Old 6 December 2018, 19:28
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Quote:
Originally Posted by Expatmedic View Post
Bringing Wildman a few pounds of bacon. He doesn't know this, but I am smoking a nice block of Tillamook Cheddar for him and it gets delivered tomorrow AM.

Guess he knows now.
Wrap it up in butcher paper and then write "NOPE" across it in black magic marker.
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  #1804  
Old 6 December 2018, 20:14
Stretch Stretch is offline
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Lightbulb

Quote:
Originally Posted by Expatmedic View Post
Bringing Wildman a few pounds of bacon. He doesn't know this, but I am smoking a nice block of Tillamook Cheddar for him and it gets delivered tomorrow AM.

Guess he knows now.
How do you keep the temp low enough to not turn the cheese into melted Velvetta?

If the Internet is correct, no more than 90įF. Shit I can do that in the summertime here. Just need to get the smoke going.

I work off of a Weber kettle.

V/R

S
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  #1805  
Old 6 December 2018, 21:45
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Smoke during the winter.
You only need smoke and no heat. Look at the A maze N Tube. About 20 Bucks. In fact, Merry Christmas. Send my your addy, and I will send one to you.

Load the tube with pellets, a dash of jellied alcohol, torch. Let flame be for 5 minutes. Blow out flame and git yer roll on! Dawg.
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  #1806  
Old 6 December 2018, 22:42
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Originally Posted by Stretch View Post
How do you keep the temp low enough to not turn the cheese into melted Velvetta?

If the Internet is correct, no more than 90įF. Shit I can do that in the summertime here. Just need to get the smoke going.

I work off of a Weber kettle.

V/R

S
Wanna blow your mind? Put some cream in a bowl in your Weber when itís under 40 degrees, pop the smoke tube in the Weber, and leave it an hour or so. Then make ice cream with it. Flavor it with a bit of bourbon and brown sugar. Add bacon. Fend off Mingo Kane and 1RiserSlip with a howitzer, as youíve just made a piece of hillbilly heaven on earth.
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  #1807  
Old 6 December 2018, 23:35
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^^^Thanks for the recipe. Working on it this weekend.
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  #1808  
Old 7 December 2018, 01:58
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jellied alcohol
I love how cooks can even make napalm sound quaint.
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  #1809  
Old 7 December 2018, 03:25
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Look at the A maze N Tube.
SOCNET comes through again.

Just ordered one.
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  #1810  
Old 8 December 2018, 02:19
Stretch Stretch is offline
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Originally Posted by Azatty View Post
Wanna blow your mind? Put some cream in a bowl in your Weber when itís under 40 degrees, pop the smoke tube in the Weber, and leave it an hour or so. Then make ice cream with it. Flavor it with a bit of bourbon and brown sugar. Add bacon. Fend off Mingo Kane and 1RiserSlip with a howitzer, as youíve just made a piece of hillbilly heaven on earth.


I like it. Ice cream is typically a summer event.

If I can pull it off, Gs can hang out making smart comments.
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  #1811  
Old 10 December 2018, 14:13
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Nope!

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Originally Posted by Mingo Kane View Post
Wrap it up in butcher paper and then write "NOPE" across it in black magic marker.
http://socnet.com/showthread.php?p=1...post1058767614
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  #1812  
Old 16 December 2018, 13:49
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Breakfast

So for breakfast I made poached egg, Fondant Potatoes with a cheese sauce.

Fondant Potatoes, amazingly creamy, kind of like a melty marshmallow. Classic French dish. Fresh time sprig dipped in the hot butter and used to baste. Salt, pepper.

Cheese sauce. Made a bechamel, the tossed in some cheddar parmesan, worcestershire, mustard powder, salt, pepper, cayenne, butter, flour, half and half.

Poached egg. I hate eggs, it's the wife's breakfast.

I do not do pretty food.
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  #1813  
Old 16 December 2018, 21:00
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Technically this should fall under guys who train their wives to cook. Taught her how to make pasties. Think she got it pretty dialed in. Got about twenty more that went into the freezer. Elk round steak, some elk/deer sausage and a bunch of different root vegetables.
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  #1814  
Old 18 December 2018, 14:43
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Got signed up for a Kansas City Barbeque Society Certified Judge class.

The judging is not paid, but I get to eat free Q all day.

https://www.kcbs.us/kcbs-classes/judge
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  #1815  
Old 18 December 2018, 16:05
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Quote:
Originally Posted by Expatmedic View Post
Got signed up for a Kansas City Barbeque Society Certified Judge class.

The judging is not paid, but I get to eat free Q all day.

https://www.kcbs.us/kcbs-classes/judge
Pay attention in class...BBQ'ers take their business serious and their "judges" even more so....
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  #1816  
Old 18 December 2018, 16:51
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Quote:
Originally Posted by Agoge View Post
Pay attention in class...BBQ'ers take their business serious and their "judges" even more so....
I plan on soaking up all I can. I know I am uptight about the quality of my product.

Have you done judging before, if so, I can start learning here.
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  #1817  
Old 22 December 2018, 17:28
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Simple meal

Half skillet fried/baked BBQ pork chops. Mashed taters with onion gravy, corn and baked beans.
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  #1818  
Old 22 December 2018, 17:39
Hostile0311 Hostile0311 is offline
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Skillet Mac and Cheese

Skillet Mac and Cheese
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  #1819  
Old 22 December 2018, 19:00
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Both dishes are old school 1970's style...still love'm both to this day.
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  #1820  
Old 22 December 2018, 19:19
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Skillet Mac and Cheese
Lodge 10" Cast Iron?

No bacon or ham in the mac and cheese?

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