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Messages - capozzoli

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61
Other Fermentables / Re: New to Kefir
« on: June 11, 2011, 06:27:35 AM »
Capazzoli has been spending sleepless nights watching the kefir grains grow. Some of them do need a new home.

They are yours if you want them, but you have to give them love, I name mine.

They do multiply but slowly, Now the kombucha scoby, that grows unbelievably fast.

It should PM me.


62
Other Fermentables / Re: New to Kefir
« on: June 01, 2011, 05:56:29 PM »
This site has everything you will need regarding kefir. http://users.sa.chariot.net.au/~dna/kefirpage.html


63
Other Fermentables / Re: New to Kefir
« on: May 31, 2011, 09:20:33 PM »
The aging batch is very strong and sour but to me not disagreeable. The lactose is gone I think? that's why many who are lactose intolerant can drink kefir. . After I strain it through cheese cloth and remove the moisture it will be dried and supposedly become like a Keir parm cheese. I dont know, first try at it.

I let my kefir stay on the grains in the cabinet for three days, sometimes for a week if I dont get to it. Then I strain it throw more milk on top of them in a clean jar, then store the strained kefir in the fridge. The longer you store it the more sour it will get. IT wont go bad though, It will keep in your fridge for a year. After a year it wont even go bad, it will just start turning to cheese.

We use it in kefir lassies of all kinds. I drink it regular at breakfast and it is like an energy drink to me. Fixes me right up and gets me goin. I put it in a bowl with some sugar or honey and vanilla then I take a whisk and froth it to a head. Very refreshing.

Now you have to check out Kombocha.


64
Other Fermentables / Re: New to Kefir
« on: May 30, 2011, 11:46:39 AM »

you should sart out wit small amounts ofmilk, like about a half cup. The grains need to  "wake up" The first few batchs will be very strong and taste something like paint thinner. You can just toss the first few batches.

Once you get going add more milk. I use about three tablespoons of grains to make about a pint. It willbe a longtime before you end up with too many grains. Wait about a year beforeyou give some away or eat them.

Kefir is ifanately more probiotic then yogurt. I have a batch of kefir that has been aging in the cabinet for about four months. Atthe six month mark I am going to make cheese with it.


65
All Things Food / Re: BBQ Style
« on: May 30, 2011, 07:08:07 AM »
I'm going to smoke a chicken in it tomorrow as a test, and if all goes well I'll do some turkey legs.  There will be sausages and hotdogs too.  I also picked up some jalapenos to do a variation on turds - I'm going to stuff the peppers with some hotdog and some smoked cheddar, wrap them in bacon and smoke them.  I might smoke some sweet onions too.  We'll see how hungry everyone is and if they bring anything smoke worthy.  Oh yeah, we're having company. :)

Tom,
I've been following this thread with great interest!  If you're smoking something that takes quite a long time (pork shoulder or brisket) do you need to add some source of humidity?  How would you do that with this smoker?  And where'd you score the barrel?

Thanks!

fatdogale

no need to add any moisture, there will be plenty in the drum. you can see the condensation in there even after 12 or more hours. I did a pork but for a long smoke and it came out unbelievably juicy.

66
All Things Food / Re: BBQ Style
« on: May 29, 2011, 05:37:34 PM »
Thanks guys, I miss all of you. To tell the truth I have been on the wagon for a while. Let me tell you, it is truly awful, just horrible. Dont even consider it.

Ive had a few swigs now and agin but havent been brewing. I will make some more beers when the cold weather sets in. Plus I have been kinda busy.

I have been hanging out a lot over at the BBQ brethren, great site for those of you into outdoor cooking. They have a brewing section too.

The construction biz has been real tough lately, very difficult to get jobs, and even more difficult to get paid once you get them.
I have been taking a long hard look at getting into the manufacture and sales of BBQ's and other outdoor cooking gear. My idea is to write an illustrated cookbook on outdoor cooking around the world and letting it serve as a catalog for products. Argentinian grills, goulash tripods, smokers etc. Then having a corresponding website. I have investors interested but Im thinking I may be able to do it on my own. My biggest financial hurdle would be the website SEO and its something I still dont entirely understand. 

I figure if I combine my two strongest skills, metal work and cooking how can I go wrong?

Culinary metalwork.

Ill keep you guys posted.

67
All Things Food / Re: BBQ Style
« on: May 29, 2011, 09:49:39 AM »
My next pet project is a giant tow behind trailer BBQ. Tail lights and all. Its for another charity.

One of these days Im gonna start building some bbq's  that I can actually get paid for.  ::)

Waiting for that Karma to kick in.

68
All Things Food / Re: BBQ Style
« on: May 29, 2011, 07:41:24 AM »
Now you have to hook in a Smoke Daddy cold smoke generator.

http://www.smokedaddyinc.com/smokers.htm#magnum

69
All Things Food / Re: BBQ Style
« on: May 29, 2011, 07:22:24 AM »
Nice work tom. Looks great. You gonna paint it? I say just season it with oil.

Now, do me a favor, lets test the strength of that grate. Climb up on a chair and then onto the grate.

70
All Things Food / Re: BBQ Style
« on: May 26, 2011, 09:20:35 PM »
No Jim Thorpe yet, still here in Bristol. I hate it here and looks like I will never be able to sell this house. We still visit Jim Thorpe for weekend getaways. I so love it there.

Well, regarding the UDS, I say for the money it is the only way to go. Its relatively cheap to build  and it is very fuel efficient. You only need a couple of pounds of charcoal and wood chunks for up to a twenty hour cook. Once you get the hang of using one it is basically set it and forget it. The fire box is contained in the drum while you cook so the fire risk is very very low, no big deal to load it up and then go to bed, in the morning it will be cookin away at the same temp, check it then go to work, when you get home that 20 pound packer brisket will be ready and cooked to perfection.

If Ron comes up and or when I build my own UDS I will post how too pics with a tutorial on how to do it.

It really is very easy to set one up and sooo worth it!

And yes, I do owe you some beer, just haven't brewed any in a while. Its my crazy time of year.  ;D


71
All Things Food / Re: BBQ Style
« on: May 26, 2011, 05:24:29 PM »
Yep, I keep some veg oil in a spray bottle. Then I spray all of my outdoor cooking gear when Im finished. Do it while the metal is still hot and oil gets hard and builds up. I even spray down the painted surfaces. The inside will build up with fat and season as you cook with it. Never clean any of it with soap, not even a need for water, just burn off the grates and hit them with the brush.  I never get any rust on my gear.

When I do my drum smoker, Im not gonna paint it, Im just gonna heat it up and season it with oil. If you remember my double drum smoker from a few pages back; it is just seasoned with oil just like a fry pan. We have been keeping it out doors and rain just beads off. 

Fat drips down the side of the drum smoker when you cook anyways it gets hard so even if you paint it, just spray or wipe it down with veg oil, inside and out during and immediately after the cook. .

72
All Things Food / Re: BBQ Style
« on: May 26, 2011, 04:07:25 PM »
Im not sure how strong the webber grate is. Walmart has grates that fit the drum nicely for $12, Im sure they are strong enough for home use at least. They also have pretty good thermometers for $16 at Wally world.  Good thing about those grates and other parts is they are replaceable. So as they wear you can just get new ones. Keep a UDS seasoned and it will last forever.

I just build them to withstand a massive explosion, that way it will last a lifetime.

Second shelf is necessary when you have a party. And once people taste the que that comes out of these things you WILL be begged for a party. In fact you will be the most popular guy on the block, though I imagine you already are.

73
All Things Food / Re: BBQ Style
« on: May 26, 2011, 03:22:18 PM »
hey Ron, Fazzios had drums that were filled with straw berries. They were $15, Ill see if they still have them.

Another thing to consider is the lid. If you have a high lid you can fit two shelves in there witch I highly recommend cause you can double the capacity, I have been making the lids out of one third of another drum if you can imagine; I get two lids from one drum.

The other way is to use the lid from a large Weber kettle, though I bet they are expensive to buy.

Also, and Tom,  if you can get that welder to make you grates its worth it too. I weld in angle to hold the grates instead of using bolts. That combined with the beefed up grate makes it strong enough for me to stand on the grate. Using just the weber grate it is kinda light weight. But still effective.

I still haven't made one for my self.

Maybe we can build two when you come up Ron. They are really easy to build. Ill start setting aside some scrap.
We can fire up the double drum and smoke some beef ribs for lunch, you bring the beer..  ;)

74
All Things Food / Re: BBQ Style
« on: May 22, 2011, 03:08:39 PM »
Ill tell ya, anybody thinking of setting up a new smoker shouldconsider the UDS. They work great. I have been making them and just used one for the first time.

I made a pork butthat came out unbeliveably perfect.













Made and donated two of the UDS and a UDG for a guy over at The BBQ Brethren that does charity BBQ's out in Johnstown PA.


UDS is the way to go!


75
All Things Food / Re: BBQ Style
« on: April 15, 2011, 08:06:05 PM »
I was thinking that, but with the single pipe and damper, even witht the damper closed it is very hot at that area and will expose the food to direct heat. If you look on the pics of the inside of my set up the food and even racks are moved away from this area. . Its so hot there that anything you put above it will burn. My worry with that is that it will remove much of the usable cooking area.

This just may mean that it needs better dampers. However, if the damper is open, you cant put any food above it.

Though this is how they are typically done.


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