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Messages - nicneufeld

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1036
All Things Food / Cold Smoke Generator
« on: November 11, 2009, 11:19:13 AM »
So I bought one of these:

http://www.macsbbq.co.uk/CSG.html

With cold weather coming on soon this guy combined with my WSM should allow me to cold smoke a lot of stuff.  I'm thinking cheeses, nuts, coarse salt....fish if I get really, really daring.  Any other suggestions lads?

This probably would also be great for rauchmalt....no worries about overcooking the malt.

1037
All Things Food / Re: Beer Can Chicken
« on: November 11, 2009, 11:15:45 AM »
Ahh, that sounds more like my experiences.  Mesquite in moderation has a clean, bright smell that really reminds me of the smell of the southwest, even just the land....but mesquite to excess (say 10 hours straight of pure mesquite smoke!) is worse to me than the same amount of hickory.  Hickory is the smoking wood of choice here in KC, but I agree it is strong in that very typical barbeque sort of way. 


1038
All Things Food / Re: Beer Can Chicken
« on: November 11, 2009, 09:48:56 AM »
Mesquite "mild"?  I guess it could depend what form and how you use it, but mesquite always to me has the sharpest, strongest flavor of the smoking woods...its very distinct, but I have ruined meat before by using too much mesquite.  Now I don't use it for long term smokes.  Once had a brisket come out tasting like I used cigarette butts in the marinade.

Now for grilling steaks mesquite has few equals as a fuel!

I'd like to get some pecan chunks though.  Not as common up here.

1039
All Things Food / Re: Everything goes with beer!
« on: November 11, 2009, 08:29:27 AM »
Pretzels sound pretty freaking awesome right now.  The fresh soft kind of course.

I think its less that everything goes with beer...more like beer goes with everything. 

Although there are some foods that pair more readily with non-beer beverages in my view.  With chocolate chip cookies, milk leads the way.  With many mediterranean and Italian dishes, beer will work but wine pairs better.  And some kinds of Thai dishes I foolishly order so unbelievably spicy that cold water or milk are about the only option for me!


1040
All Things Food / Re: Comfort Food
« on: November 11, 2009, 08:16:46 AM »
No, now I've got it...this is my comfort food.

Cottage pie (from a vagueish memory)

First dice up about a pound of beef...note I don't say grind or use hamburger, I prefer actually small bits of meat chopped up with a knife as fine as you have the patience for.  I usually douse this with a bit of sherry or marsala and set it aside.  Take a diced onion or two and fry in a goodish bit of butter until nicely browned.  Add the beef in and cook until it's browned as well.  Then, now that the meat has let its juices out, add a tbsp or two of flour and stir and cook for a matter of seconds until everything starts drying up in the pan (but before it really starts to burn).  Add about a cup of beef stock gradually, stirring.  Then its time to add other veg...I usually like diced carrots, a small can of peas, and occasionally a small can of corn (more a this side of the atlantic thing).  Add some salt, coarse pepper, a tbsp of ketchup, a generous tbsp or two of high quality Worcestershire sauce like Lea and Perrins (I've bought the cheaper brands, the difference is profound), and cook down a little while.  When nicely thickened put into a pie pan or casserole.

Meanwhile you've boiled a couple potatoes and mash them up with some butter and whole milk, salt and coarse pepper.  Spoon this onto the layer of meat and veg, top with some grated sharp cheddar and some more coarse ground pepper, and bake til the cheese melts or the potatoes get slightly browned.

Good stuff!

1041
All Things Food / Re: Comfort Food
« on: November 10, 2009, 08:18:40 PM »
like quesadillas made with American cheese slabs

are you from Idaho and like chatting with hot babes online, all day?



knock it off napoleon, make yourself a dang quesa-dillah!

Seriously, this is what's weird about it, I'm from southern California...but my mom is from Missouri, maybe that's where it came from.

1042
All Things Food / Re: Comfort Food
« on: November 10, 2009, 07:07:18 PM »
This isn't comfort food for me, but it seems kind of like it would be for others...a butternut squash soup made with from scratch chicken stock.  Was pretty tasty!

I hesitate to admit the sorts of things that are true comfort food for me....usually they aren't all that great in and of themselves.  Hot dogs sauteed in butter served with boxed macaroni and cheese, canned ravioli (good god!!!), or perhaps a little fancier, smoked meatloaf.  To me comfort food isn't things that I work hard at in the kitchen...its the crappy stuff I remember making for myself when I was younger, like quesadillas made with American cheese slabs and stuff like Top Ramen.

1043
All Things Food / Re: Beer Can Chicken
« on: November 10, 2009, 07:00:42 PM »
Here it is:

http://www.nakedwhiz.com/beercanchicken.htm

I can't say it's too far from my own experiences, personally.  Not that I've been as thorough as them in testing.

1044
The Pub / Re: Howdy everybody!
« on: November 10, 2009, 03:19:15 PM »
Just as I was ALMOST to 5000 posts on the other forum!  :D

Looks like the usual suspects over here!  Cheers!

1045
All Things Food / Re: Beer Can Chicken
« on: November 10, 2009, 03:17:30 PM »
I believe its psychological.  I read some interesting articles about tests done to see the effect.

It's a stand, basically.  The beer never reaches a boiling point and just gets nice and warm inside the bird.  If I can find the link about the tests I'll post.  One of the great modern myths of BBQ, and my experiments seem to push me in the direction of skepticism, but the more I read the more I think it is truly all in the mind.  Which isn't to say there aren't some very brilliant and respected "believers"....poor Steven Raichlen wrote a whole book on it, so he's a bit beholden to it, true or not!  :D


1046
All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 10, 2009, 03:08:55 PM »
Yes, I could see that.  I tried the wine because the local German restaurant mentions their "jaeger" sauce as a burgundy mushroom sauce, but I think they may have a very light touch with the wein, and less sour cream than I used, for sure.

Will be trying again shortly!  (got to practice for a late-toberfest party)

1047
All Things Food / Re: BBQ Style
« on: November 10, 2009, 12:08:25 PM »
Yeah, I used to direct grill spatchcocked chickens (lid on), I guess sort of "living dangerously" as it were.  They tended to come out pretty well and had that unique direct grilled taste.  However, I have become more moderate of late and am indirect grilling them, they come out better I think that way.

Next up...spatchcocked partially deboned turkey!  That should be a nice challenge.  Not sure whether I should do that on the WSM or the kettle.

1048
All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 10, 2009, 09:21:52 AM »
Hey you're not alone, I overdid the sour cream in my jaegerschnitzel sauce as well.  Not only that but I was a bit too liberal with the bit of red wine I added, and it ended up looking purple, and tasting somewhat strange.  Next time I think I will start off with more of a gravy base...sautee the mushrooms in butter, then start whisking in flour, then adding stock, and continuing until I've got a mushroom gravy, then mildly flavor it with the other things (sour cream, wine, and of course loads of pepper).

Home fries with onions in bacon grease, though, that's heart-stoppingly good eating!

1049
All Things Food / Re: BBQ Style
« on: November 10, 2009, 09:17:20 AM »
I'm a BBQ nut myself.  Lately I've been doing more direct or indirect grilling, steaks and butterflied chickens and the like.

All above looks good.  Just picked up a corned beef brisket flat which I will coat in a pepper rub and smoke...fake pastrami, but its still fantastic!

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