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It is currently Thu Mar 28, 2024 5:42 pm
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Smoker thread? Smoker thread.
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20748
Real Name: John
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I love Cheese. Smoked Gouda that is well aged is my favorite.I really need to try this sometime, but i'm afraid it would be a let down.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
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Fri Nov 05, 2021 7:49 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
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nice steve, did you paper towel them off before vacpack? mine always "sweat" I've smoked mine near 8hrs gets in a bit more
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Fri Nov 05, 2021 8:09 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51917
Real Name: Steve
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cmica wrote: nice steve, did you paper towel them off before vacpack? mine always "sweat" I've smoked mine near 8hrs gets in a bit more I did. I'm not sure why, but the Gouda had a pretty good sweat on it. The cheddar not so much, but they all got toweled off.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Fri Nov 05, 2021 8:11 pm |
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cmica
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Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
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MadPick wrote: cmica wrote: nice steve, did you paper towel them off before vacpack? mine always "sweat" I've smoked mine near 8hrs gets in a bit more I did. I'm not sure why, but the Gouda had a pretty good sweat on it. The cheddar not so much, but they all got toweled off. its the fat content when its made, hard to explain think of it like milk, you keep cooking it skim it then more cooking skim it the harder it gets. gouda is like the beginning stage chedder will be like the near last.
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Fri Nov 05, 2021 8:36 pm |
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todd1803
Site Supporter
Location: Bonney Lake WA Joined: Tue Apr 16, 2013 Posts: 226
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cmica wrote: nice steve, did you paper towel them off before vacpack? mine always "sweat" I've smoked mine near 8hrs gets in a bit more I've seen a lot of recipes that say to wrap in parchment and hold in fridge for 8hrs before sealing. It's time to get my cheese going if I plan to gift some for the holidays this year! Sent from my SM-T387V using Tapatalk
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Sat Nov 06, 2021 6:48 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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todd1803 wrote: cmica wrote: nice steve, did you paper towel them off before vacpack? mine always "sweat" I've smoked mine near 8hrs gets in a bit more I've seen a lot of recipes that say to wrap in parchment and hold in fridge for 8hrs before sealing. It's time to get my cheese going if I plan to gift some for the holidays this year! Sent from my SM-T387V using Tapatalk Yes. Parchment so cheese never touches plastic. Wrap and age in parchment for a day or more, actually. A little more won't hurt, but a cheese will start to dry up too much. Basically you want the harsh volatile compounds to go away. Then I remove and toss the first wrap, re-wrap in parchment, put in a large baggies and age for 3 weeks minimum. It will taste OK at 2 weeks, but much much better 3+ weeks IF you can wait that long. It's tough!!
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Sat Nov 06, 2021 6:59 am |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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2.5 hours in --- IT@ 140..... Attachment: 20211125_135323.jpg Attachment: 20211125_135334.jpg The skin has crisped up NICELY running 275-300 the whole time! I was planning on basting with butter to get it crispy, but I don't think I'll need it. Actually more worried that its drying out right now.... decided to spritz it with some apple juice... Pretty happy so far --- this is my FIRST whole turkey ever! Hoping it tastes as good as it looks....
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_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Thu Nov 25, 2021 2:00 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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Looks delicious. Did you brine?
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Thu Nov 25, 2021 2:19 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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No.... it said on the bag 'contains 9.5% broth' so I didn't think it was needed. Put some fresh rosemary, orange peels and sliced ginger in it tho! Coated it with rub last night and left uncovered. I just went out and basted it with butter just for the hell of it.... The skin is sooooo crispy already, but worried it will be tuff..... I really don't know what I'm doing.... but I'm faking my way thru it
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Thu Nov 25, 2021 2:42 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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Should be tasty. Wife guarding kitchen with a huge knife. Starving. No one here yet.
Me and dog gonna hit the garage fridge.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Thu Nov 25, 2021 2:46 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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Dammit.... this turkey hit a stall right at 145.... its taken it forever to get to 155 now. My coals were going cold - temp was dropping to ~230ish --- I was debating whether to bring it in and finish it in the oven, but decided to fire up some more coals to get some heat --- running a solid 300 now for a while and the temp is still barely moving.... Wondering about the probe placement - moved it several times with no change ---- it has a pop up in there that hasn't popped so I'm thinking I just have to let it run. Its now at 4:45 cook time and still at 156.
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Thu Nov 25, 2021 4:09 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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FINALLY done after SIX hours..... I swear this damn bird stalled on me..... it hit 140 really quick and then took forevvvveeer to get to 165. Its resting now.... Attachment: 20211125_172051.jpg Attachment: 20211125_172104.jpg Attachment: 20211125_172120.jpg
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_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Thu Nov 25, 2021 5:39 pm |
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KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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Ok, so may be late, but I was screaming at that terrible midday football game. Anyway, I'm not saying I'm the end all, be all at tuekey smoking, buuuuuut its my best selling item. Brine is fine. Not necessary. However, without a spit, I would recommend a brine. Regardless, the #1 factor for a bird is injecting. I just go with butter and worsty sauce. Like 3-1. I Normally smoke like 26# birds, but I go about 1# of butter per bird. On a spit makes a huge difference, cooks more evenly, and faster once the spit heats up.
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Thu Nov 25, 2021 5:43 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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KeystoneCowboy wrote: Ok, so may be late, but I was screaming at that terrible midday football game. Anyway, I'm not saying I'm the end all, be all at tuekey smoking, buuuuuut its my best selling item. Brine is fine. Not necessary. However, without a spit, I would recommend a brine. Regardless, the #1 factor for a bird is injecting. I just go with butter and worsty sauce. Like 3-1. I Normally smoke like 26# birds, but I go about 1# of butter per bird. On a spit makes a huge difference, cooks more evenly, and faster once the spit heats up. What kind of spit set-up do you use?
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Thu Nov 25, 2021 6:10 pm |
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codfather
Site Supporter
Location: Rainier Joined: Sat Jun 28, 2014 Posts: 1502
Real Name: Darryl
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Spatchcock is the way to go with a seasoned butter rub under the skin
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Thu Nov 25, 2021 6:39 pm |
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