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Messages - beerocd

Pages: 1 2 3 [4] 5 6 ... 96
46
All Things Food / Re: smoker temp control
« on: November 24, 2011, 07:57:26 AM »
I just grabbed a bbq guru from one of the brethren. $70 - can't even get the parts to diy for that.

47
All Things Food / Re: BBQ Style
« on: November 22, 2011, 06:11:40 PM »
I did a batch yesterday that went for 10 hours, and it doesn't seem to smoky.

Smoke smaller pieces? More surface area - more smoke? Or at least you could cut your smoke time this way, maybe.

48
All Things Food / Re: BBQ Style
« on: November 20, 2011, 05:26:48 PM »
I picked up an Orion cooker, and a BBQ guru this weekend. Gotta be right on the edge of the wife's last nerve.  :-*
Also, first time using firewire bbq skewers - they're pretty cool, easy to flip around and you can pack a ton of meat on em.
Instead of making a pretty skewer with everthing on there, I loaded all of one type of meat on each one to better control cook times.
Pork and Chicken went on about 10-15 minutes ahead of the beef and veggie skewers.
Slid everything off into a crockpot (just needed something huge to hold all that meat), and served over a bed of rice. Simple, not pretty, really good though.

49
All Things Food / Re: BBQ Style
« on: November 20, 2011, 06:31:02 AM »
OK that's funny; what does

have to do with cabbage?

Conversely you can ask what the heck cabbage is doing in the BBQ topic.
Maybe we're both messed up.  :-*

50
All Things Food / Re: BBQ Style
« on: November 19, 2011, 07:33:39 PM »
STFU! All that cooking you do and it's your FIRST pulled pork?
Looks great, I'd go with slider buns and coleslaw - but pfft I'm from Chicago....

51
All Things Food / Re: What's For Dinner?
« on: November 15, 2011, 06:39:53 PM »
completely vegetarian, although not on purpose. 

Burnt the meat, dropped it on the patio, grill went up in flames, someone ate the leftovers you were gonna use...
How is it vegetarian, not on purpose?

52
All Things Food / Re: BBQ Style
« on: November 14, 2011, 09:01:39 PM »
White Single Male is probably not the other.

Thanks for the vote of confidence, I appreciate it.
Looks like this....


supposed to be awesome to do long smokes on.

53
All Things Food / Re: BBQ Style
« on: November 14, 2011, 06:00:33 PM »
Picked up a WSM 18.5" for $60 !!!  Guy claims only 3-4 uses, looks pretty clean to me.
Was gonna make a UDS but this should hold me over. Can't even buy UDS parts for this cheap.

54
All Things Food / Re: BBQ Style
« on: November 13, 2011, 05:11:06 PM »
BBQ brethren is not worthy of it. They moved the door post from "Q-talk" where it was supposed to be

Man you're awful sensitive for a weldor.  :P ;) :P

55
All Things Food / Re: BBQ Style
« on: November 12, 2011, 07:53:49 PM »
Sounds easy and pretty cool. But I am a little bit leery on the use of water. Any time I have had kraut made with water added its kinda weak and watery tasting.   I like the really sour long fermented stuff.

We peel off the leaves whole, and make cabbage rolls 90% of the time. It's not sour enough to make your eyes cross, like some krauts I have had. Mostly it's super salty with a good twang, the leaves are still pretty firm but much more pliable for rolling up the filling in em - not sour like the store bought kraut. But then again, I'm not making kraut.

56
All Things Food / Re: BBQ Style
« on: November 12, 2011, 03:45:08 PM »

What's your process for curing whole heads of cabbage?

Cut the core out of the cabbage head, replace that space with a pile of salt.
Pile them in the barrel with the cored out head facing up.
Flood it with water, put a rock or some other weight on top to keep it from floating up.
Keep it cold, keep it from freezing. Need 6-8 weeks before it's ready. (at least)

(I did use whey from kefir last year to accelerate the fermentation, but you don't need to do anything else)

57
All Things Food / Re: BBQ Style
« on: November 12, 2011, 05:37:10 AM »
Wonder if there is a way to rig the BGE up for cold smoke?
Time to pack the crock with kraut!




And, we've got the barrel packed with whole heads of cabbage. You should really try it our way - a lot less work.

58
Other Fermentables / Re: Wine advice
« on: October 27, 2011, 07:19:08 PM »


For under $10 - pretty darn good.

59
All Things Food / Re: BBQ Style
« on: October 24, 2011, 05:50:32 PM »
Sounds like someone went by costco or is making room in the freezer. :D

Restaurant Depot these days.(join KCBS and you can get a RD card for free)
But wife is also looking to downside by one freezer, I guess maybe possibly we have too many.  ::)

60
All Things Food / Re: BBQ Style
« on: October 23, 2011, 05:17:33 PM »
I had 3 pits going today; just in a mood...

Offset - 6 racks of ribs
Kamado - family pack of breasts and family pack of drumsticks
Stone pit - D.O. with beans and home cured slab of bacon

No pics, nothing you haven't seen before - well except the beans. I think there's more pork belly than beans.  ;D



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