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Messages - tschmidlin

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7351
All Things Food / Re: BBQ Style
« on: September 29, 2010, 09:03:44 AM »
And . . .done.  Plus I ordered some cherry and hickory dust to go in it.  I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done.  Thanks, I hadn't heard of that product.

Here's a much cheaper source of dust.  I have 5lbs of mesquite and 5lbs of apple, and 5lbs of sawdust is a LOT of sawdust as you might imagine, this thing only uses a few ounces per burn.  I don't know if I'll ever use it all up.
edit: helps to include the link!
http://www.psseasoning.com/index.cfm/act/products.view/category_id/20
Things that would have been good to know YESTERDAY!   :(

No big deal, if it works well for me I'll order a bunch of the other stuff.  I can use it as a change from the typical madrona/apple/plum that I use.

7352
All Things Food / Re: Smokers
« on: September 29, 2010, 08:56:36 AM »
Hmmmm...



I'm not really sure.

But better safe than sorry.  8)

http://en.wikipedia.org/wiki/Metal_fume_fever
I wouldn't risk my life or health on anything found solely in wikipedia :)

I'd find another source for the safe temps for galvanized.

7353
Ingredients / Re: re-using dryhops
« on: September 29, 2010, 08:48:24 AM »
Although the alpha acids won't be as soluble since they haven't been isomerized, that won't stop the lupulin from falling to the bottom of the fermenter.  Your bag might, and the hop mass will stop some, but my guess is you'll lose some.  I have no idea how much though.  I don't see any problem with doing it, especially if you're brewing the same day you remove them or you freeze the whole bag after removing it from the the beer.  I haven't done it though, so those are just my thoughts on the subject.

7354
All Things Food / Re: Smokers
« on: September 29, 2010, 12:41:50 AM »
After rereading the MSDS on it I'm not sure about the "fumes" aspect of it. At what point does galvanized steel fume? At pit temps (185-400F) or at much higher temps?


According to wikipedia:
Quote
Galvanized steel is suitable for high-temperature applications of up to 392 °F (200 °C). The use of galvanized steel at temperatures above this will result in peeling of the zinc at the intermetallic layer.

7355
All Things Food / Re: BBQ Style
« on: September 29, 2010, 12:27:44 AM »
Yeah, warm enough to be a bit soft . . . I imagine there would be some variability between cheese varieties and a softer cheese might not need to be as warm.  But it's a great starting point. :)

7356
All Things Food / Re: BBQ Style
« on: September 28, 2010, 11:36:01 PM »
Oh I thought it had to be below 40F? The temps you describe sound better to me. Interesting.
Well, that's what they say . . .
http://www.macsbbq.co.uk/ColdSmoking.html

7357
The Pub / Re: Note to self...
« on: September 28, 2010, 11:15:18 PM »
Please don't  :)

7358
All Things Food / Re: BBQ Style
« on: September 28, 2010, 11:12:34 PM »
I don't know, the directions say you can do cheese as long as the ambient is below 86F and the box doesn't get above 92F.  Should be fine most places, at night and for many months during the day.  Salmon should apparently be kept below 86F, but still, as long as it's below 80F for 5 hours it should be no problem.  Even in South Central Texas.  :)

7359
All Things Food / Re: BBQ Style
« on: September 28, 2010, 09:52:44 PM »
For those of us in the US . . .

http://www.macsbbq.co.uk/Order%20USA.html

Very tempting, I might have to do that.
And . . .done.  Plus I ordered some cherry and hickory dust to go in it.  I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done.  Thanks, I hadn't heard of that product.

7360
The Pub / Re: Note to self...
« on: September 28, 2010, 09:50:29 PM »
Dear MrNate, yes I am.   ;D

7361
The Pub / Re: Note to self...
« on: September 28, 2010, 09:41:55 PM »
Note to MrNate:

It's fall.

In the Northern Hemisphere anyway.

Which, incidentally, is where Bridgewater NJ is.

So brew porter.

7362
All Things Food / Re: BBQ Style
« on: September 28, 2010, 08:54:01 PM »
Anyone know if you can easily use a WSM or UDS for smoking sausage?  I'm talking sub 200F temps, and possibily some sort of rack to hang multiple coils?

If you want really cool smoking...sorry for the incessant reposting, but:
http://www.macsbbq.co.uk/CSG.html

Love this gadget.  I've missed out on cold smoked cheese all summer, I'm gearing up for a nice winter cold smoking season.  Zero heat, nice light trickle of smoke.  Won't cook the sausages, though.
For those of us in the US . . .

http://www.macsbbq.co.uk/Order%20USA.html

Very tempting, I might have to do that.

venison tenderloin....
That looks fabulous!

7363
All Things Food / Re: Ethnic and Regional Cooking
« on: September 28, 2010, 03:32:01 PM »
I don't know if Gritty's has the best lobster roll in ME, but never really liked lobster rolls anyway.  Whole lobster for me.  Whole Dungeness too.  Steamed either way.  So good.

7364
The Pub / Re: 2010 Joke of the Year
« on: September 28, 2010, 03:28:36 PM »
I don't think it's funny.  I'm not offended by it or anything, and I see why it's supposed to be funny.  It's just not any funnier than this one:

How many honest, intelligent, caring men in the world does it take to do the dishes?
Both of them.

Not really funny, not offensive either, just . . .meh.

7365
All Things Food / Re: Ethnic and Regional Cooking
« on: September 28, 2010, 03:09:43 PM »
I really miss the smoked whiting.  But then I can get really good smoked salmon now.  There are tradeoffs.

Here's a question - Maine lobster, or Dungeness crab?  I honestly can't decide which I prefer, both are so good fresh.

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