Grilling

[shepp]

1 hour ago, EasyEJL said:

and I've got a foot long 4" square piece of aluminum tubing/pipe here, spare aquarium air pumps, ready to do it. just need to make end caps and attach the pipe T for the smoke to come out, and run hose to the grill

Actually ran mine last night to do cheese last night with out the bottom cap and it ran so much better, I might try putting bigger/more holes in that cap to get more air. 

Edited April 6, 2016 by shepp

[EasyEJL]

I had considered doing something like that, just the screen at the bottom and the whole thing sits on a tray to catch ashes so my white painted concrete porch doesn't get too discolored

[shepp]

Trout tonight, done smoking ready for my trip....Sunday can't get here soon enough

[shepp]

[washguy]

There is no choice if you have the point on it....point side up...just like the pic

Lol.      Wash

[shepp]

Grilled fresh walleye fillet, and skillets sautéed veggies

 

[DNP]

What's all that green crap?  Was that stuff stuck on the fish?

 

 

to be clear...I'm joking about the veggies, not the seasoning

 

 

looks good. just threw some more fillet of cow on the grill. 

Edited April 19, 2016 by DNP

[shepp]

54 minutes ago, DNP said:

What's all that green crap?  Was that stuff stuck on the fish?

 

 

to be clear...I'm joking about the veggies, not the seasoning

 

 

looks good. just threw some more fillet of cow on the grill. 

Got my fat ass on a diet, and after a week of vaca I could use the fiber lol

[DNP]

I applaud your will power. I really should eat more yard clippings...but that would completely go against my "die of heart failure before 55" lifestyle. 

[EasyEJL]

I finally picked up more of the parts for the cold smoke injector. Not quite everything, but most of it. Still need a bit of working on it and I need to fabricate the completion of the top and some legs. I could actually use it the first time without the legs.

 

Funny as it is, the main thing I need is the screen for the bottom, I don't want to have to buy a huge piece to get a 6"x6" section (considering folding 1" up on each side

[washguy]

Shepp...so how was the butt that you took?    come on Easy you can do it !  screens...thats what neighbors are for...lol       Wash

[shepp]

6 minutes ago, washguy said:

Shepp...so how was the butt that you took?    come on Easy you can do it !  screens...thats what neighbors are for...lol       Wash

Really good, bark wasn't crunchy but super good. I vac sealed  it 2# per bag, to warm it I simmered a pot of water and placed the bags in the water till warm it worked really good.

[EasyEJL]

ok, ordered some stainless screen off ebay now :)

[DNP]

Right on. I was going to check the scrap pile this weekend for you. I know I have a few different types of expanded steel, but they are just mild steel...no stainless. 

[DNP]

So, I've mentioned my folks like to buy a steer every year?  Well the 4-H/FFA auction is coming. Time to clean out the freezer. I loaded up tonight and barely made a dent.  Looking forward to some beef. It a shame it's all been flash frozen, but it hung a prime carcass. 

[shepp]

5 hours ago, DNP said:

So, I've mentioned my folks like to buy a steer every year?  Well the 4-H/FFA auction is coming. Time to clean out the freezer. I loaded up tonight and barely made a dent.  Looking forward to some beef. It a shame it's all been flash frozen, but it hung a prime carcass. 

Hey at least it's vac sealed and not wrapped it'll last 10x longer that way

[washguy]

Lets get that stuff defrosted and get er rubbed down...im hungry !          Wash

[Armed Eye Doc]

1 hour ago, washguy said:

Lets get that stuff defrosted and get er rubbed down...im hungry !          Wash

Let me know when to be there and I'll bring the beer or wine if that's what's more appropriate. I'll even bring liquor if I'm invited. 

[Armed Eye Doc]

Was that a subtle enough hint? :)  I'm hungry too.

[DNP]

screw that. You give me the heads up when you'll be here. I'm not feeding you guys frozen meat. We'll get the good stuff!  

[shepp]

Buddy asked me to do some cheese for him this week. So while I did his, I smoked some more string cheese and cheddar. My days are numbered for cool nights to do it till fall. 

[DNP]

Moooooo....

 

short ribs and brisket headed for the grill. 

[DNP]

So what wood do you like with the cheese Shepp?

[shepp]

I've only used Apple, everything I've read has said Apple, maybe cherry. Biggest thing is keeping it under 90, with the smoke daddy that's not to hard. Last night it was 45* oat think I hit 55 in the box. I like to do it at night/ evening because you don't have to deal with the sun warming poop up. 

 

I get my smoke going, cut blocks into smaller blocks 2x2 or 4x4.  put the cheese in let it go for an hour, flip, let go another hour. Remove it from the smoker wipe the oils off it and wrap it in a paper towel or parchment paper. Put it in a Tupperware and let it mellow for a few days, then if I'm not going to eat it right away or I like giving it to a few of my friends with kids, I vacuum seal it. I did a little experiment with some I vac sealed last spring, I left it in the fridge till this winter (say 8-9 months) opened it up it was fine no mold nothing rated good, not like right after I do it but still good. 

I like to do cheddar, pepper jack and string. I've done Swiss, blue, gorgonzola, Munster, havarti and a few others. Only one that I won't do again is Swiss, I've done it 2-3 times now and I don't like it, turns out bitter, and that's baby Swiss.

also if you do string cheese (if your boy likes it you should) buy it in a block not the individual ones get it like this:

 

Well I was going to post a pic but it won't upload

 

[DNP]

I haven't been able to upload photos tonight either.  I will try the string cheese. I picked up a block of horseradish cheddar and hot habañero cheddar.