Author Topic: BBQ Style  (Read 306206 times)

Offline nicneufeld

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Re: BBQ Style
« Reply #495 on: October 09, 2010, 10:44:25 AM »
Those look great!  I think the most I've smoked is 4 hours and I didn't see much coloring, except for maybe a slight darkening of the pepper jack (that may've been my imagination).  These pics make me want to do some straight away, but alas, I have to go on a lovely two week vacation this morning, at 6AM, driving across the southwest to california and back, seeing 5 national parks and generally relaxing, so it will have to wait til I get back, for shame.   ;D

Offline capozzoli

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Re: BBQ Style
« Reply #496 on: October 09, 2010, 12:21:55 PM »
After you are done eating all that cheese Tom, (which will be in what? a year and a half) Make some lox. What temps ya hitting in the bbq? Just salt it and cure it like you would grava lax but with much less sugar and no dill,  then smoke it up.

Thats what I want to see.
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Offline bluesman

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Re: BBQ Style
« Reply #497 on: October 09, 2010, 06:52:04 PM »
Ok, I smoked some more cheese today.  Tillamook cheddar, hickory smoked.  Ambient temp varied from 59-69F during the smoke, ~7 hours.

Start of smoke:


Almost the end of smoke:


Color comparison to fresh cheese from the same 5 lb block.  They definitely seem smaller, although you can't really compare the sizes of the smoked on the left to the not-smoked on the right, they weren't exactly uniform when I cut them.  The smoked ones have a crust of some sort, but I'm not sure if the cheese looks much different from cheese left at that temp and humidity for 7 hours would without smoking it.  I read somewhere I should wipe them before wrapping, and this time there was drops of oil/fat on the surface, so that's good.  Not so much last time.


Anyway, they're wrapped and "resting" for a week or ten days.  I'll do some more cheddar and probably some gouda, but this time with cherry.

Tom...I'm impressed. Looks great.

Let us know how they taste.

I want to try this method.
Ron Price

Offline tschmidlin

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Re: BBQ Style
« Reply #498 on: October 09, 2010, 11:30:40 PM »
Enjoy the trip nic, you know we don;t feel bad for you at all :)

After you are done eating all that cheese Tom, (which will be in what? a year and a half) Make some lox. What temps ya hitting in the bbq? Just salt it and cure it like you would grava lax but with much less sugar and no dill,  then smoke it up.

Thats what I want to see.
The cheese will be gone pretty quickly I think, mac and cheese takes a lot and I'll probably give away at least half of it.  It's all practice.  :)

Salmon - I was planning on doing something like this, do you have a good recipe?  What do you think of that one?  The temperature doesn't really rise above ambient, so it should be fine to do whenever.  Ambient is rarely above 80 here, and never this time of year.
Tom Schmidlin

Offline capozzoli

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Re: BBQ Style
« Reply #499 on: October 09, 2010, 11:50:09 PM »
That recipe sounds great although I would leave out the jack. I also put two fillets together skin side out and then wrap it. After I wrap it I weight it with a pot of water or something. This removes a lot more moisture from the meat and helps produce a more dense finished product. That makes it easier to slice thin. After you get the hang of smoking it you will need a long razor sharp carbon steel fish knife so that you can slice it tissue paper thin. Slicing lox is a skill that takes some practice. So many restaurants and delis butcher it or cut it way to thick. 

Ive done the black pepper crust. The wife hates it and it was a but much for some others. I liked it though.

With salmon I usually go for the traditional nova lox.

All kinds of whole fish are good cold smoked. Ill bet there is lots of good fresh fish your way.
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Offline tschmidlin

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Re: BBQ Style
« Reply #500 on: October 10, 2010, 12:04:26 AM »
Yeah, we get lots of fish out here.  That famous fish place in Seattle where they throw the fish was walking distance from my place when I lived downtown, I did my shopping at the Pike Place market.  I didn't buy from them though, they always wanted to charge me tourist prices.  Better deals further down.

I'm not so into lox that I need it done in any traditional way, I just love smoked salmon.  I might even prefer it hot smoked!   :o  But I'm going to do some and see how it turns out, then maybe do it again.
Tom Schmidlin

Offline capozzoli

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Re: BBQ Style
« Reply #501 on: October 10, 2010, 12:38:22 AM »
I think the hot smoked is called kippered salmon.



A thing of beauty.



Lox is an acquired taste.

Try hot smoking Chilean sea bass. Wow.
« Last Edit: October 10, 2010, 12:52:32 AM by capozzoli »
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Offline bluesman

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Re: BBQ Style
« Reply #502 on: October 10, 2010, 01:29:01 AM »
I think the hot smoked is called kippered salmon.



A thing of beauty.



Lox is an acquired taste.

Try hot smoking Chilean sea bass. Wow.

Now that's what I'm talking about!  8)
Ron Price

Offline tschmidlin

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Re: BBQ Style
« Reply #503 on: October 10, 2010, 06:24:22 AM »
I think the hot smoked is called kippered salmon.
Around here it's called smoked salmon.  I'm pretty sure kippers are different, but I'm not sure how.

Try hot smoking Chilean sea bass. Wow.
:-\  Sorry, I might not look it but I'm one of those dirty smelly hippies who won't eat something like that because it's on the avoid list - things that are "overfished or caught or farmed in ways that harm other marine life or the environment" . . . there's plenty of sustainable choices.
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx
Tom Schmidlin

Offline capozzoli

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Re: BBQ Style
« Reply #504 on: October 10, 2010, 11:55:49 AM »
Thanks for the list. Im not a hippie (mostly cause I hate the smell of pertuli or what ever it is called) but I do care about our oceans.

I will now avoid Chilean sea bass. I also noticed we get some other things on the avoid list that we will no longer get.

This list is interesting, Im just a little concerned that it is putting a band aid on a machine gun wound. We are fishing the crap out of every species and Im not sure there is any hope.
Beer, its whats for dinner.

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Offline beerocd

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Re: BBQ Style
« Reply #505 on: October 10, 2010, 12:54:18 PM »
Man, grouper is on that list. That's pretty much the only fish they serve down in Cancun.  ???
And the chilean sea bass, usually with a cream sauce - crap that's so good!

Will it be like everything else? We are being good citizens while the rest of the world enjoys everything and doesn't give a damn? A good example would be DDT activists. DDT never killed anyone - the mosquitoes that survived due to not using it though....  :-\
The moral majority, is neither.

Offline euge

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Re: BBQ Style
« Reply #506 on: October 10, 2010, 05:00:47 PM »
I think the hot smoked is called kippered salmon.
Around here it's called smoked salmon.  I'm pretty sure kippers are different, but I'm not sure how.

Try hot smoking Chilean sea bass. Wow.
:-\  Sorry, I might not look it but I'm one of those dirty smelly hippies who won't eat something like that because it's on the avoid list - things that are "overfished or caught or farmed in ways that harm other marine life or the environment" . . . there's plenty of sustainable choices.
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx
Thanks for the list. Im not a hippie (mostly cause I hate the smell of pertuli or what ever it is called) but I do care about our oceans.

I will now avoid Chilean sea bass. I also noticed we get some other things on the avoid list that we will no longer get.

This list is interesting, Im just a little concerned that it is putting a band aid on a machine gun wound. We are fishing the crap out of every species and Im not sure there is any hope.

Ya'll should read the latest issue of National Geographic. It has extensive articles about this very subject.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline capozzoli

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Re: BBQ Style
« Reply #507 on: October 11, 2010, 12:25:41 AM »
« Last Edit: October 11, 2010, 12:28:25 AM by capozzoli »
Beer, its whats for dinner.

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Offline euge

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Re: BBQ Style
« Reply #508 on: October 11, 2010, 02:38:44 AM »
I'm still reading it but they cover the Gulf spill and the ocean food chain and the ramifications of how we consume and fisheries impact.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline capozzoli

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Re: BBQ Style
« Reply #509 on: October 11, 2010, 09:51:57 PM »
Here is another one. http://www.seafoodbusiness.com/articledetail.aspx?id=4294995394

Apparently Whole Foods is launching a campaign. "Chilean Sea Bass is Back"

http://www.seashepherd.org/news-and-media/news-061013-1.html
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us