OT: What is That Delightful Smell?
- Thread starter PAgeologist
- Start date
I did my first round of cheese smoking. Did some 1 lb blocks of mild cheddar, Monterey jack, and havarti. 3 hours with apple pellets. Turned every half hour. Wrapped in saran wrap and put in ziploc bag for about a week. Yes, I snuck in a few tastes to see the changes.
Turned out pretty good. Havarti was my favorite.
Now I got on lb blocks of Swiss, mozzarella, brick, and cooper sharp. I cut them smaller, so I'll do a 2 hour smoke on them.
Turned out pretty good. Havarti was my favorite.
Now I got on lb blocks of Swiss, mozzarella, brick, and cooper sharp. I cut them smaller, so I'll do a 2 hour smoke on them.
hlstone, I'm staying the weekend for Michigan and Friday night Iowa. Are there any restaurants in the State College area that sell your Cheesecake dessert or could I buy some from you without being an imposition. I have good credit but one fork.
Thanks in advance
I’m staying friday night after Michigan also, any plan for post-meet, other than eating cheesecake that is….
Creekside
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Ok. This is complete and utter BS. Theo James is BRITISH???!!! I'm getting really sick and tired of these british actors taking away american roles from americans
No problem. I can meet you somewhere before the dual. Or we can enlist the services of PSUPaul to meet up after.
82bordouex has his haunts, we can piggy back off him post match.
Before, let me know the time and place.
I'll be wearing a Penn State hat and NLWC shirt to separate me from the crowd. Just look for the guy who looks like he should never eat Cheesecake again. ( stay out of this WexfordWarrior).
Let me know what works and cost. Northwestern is not cheap.
Tom
Before, let me know the time and place.
I'll be wearing a Penn State hat and NLWC shirt to separate me from the crowd. Just look for the guy who looks like he should never eat Cheesecake again. ( stay out of this WexfordWarrior).
Let me know what works and cost. Northwestern is not cheap.
Tom
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Bordeaux is not coming to the Michigan meet, I believe.
And Northwestern is cheap if you have a full ride.... lucky Dad and skilled daughter!
Assuming she is getting a full ride, best goalie of her class, and beyond!
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If it is not a problem I'll be up in town around 4:30. I can meet you somewhere. I just need time to get it to my hotel and refrigerator it with time to spare for getting to the match hassle.
If it is too much of a pain at this late date we can try another match.
Thanks in advance.
Bring a large cooler with ice packs for the exchange. Get the dimensions of the box so you have the right cooler.
Post where you are going when you decide.
I'm with my son and I'm sort of letting him dictate the schedule but it would be great to get a beer.
Can't remember who posted it but they were correct that Bordeaux will not be in the House for Michigan.
He may be scraping barnacles from the boat this weekend.
I do know he is still upset Myles Amine graduated maybe that is why he is sitting out.
So, I am trying to force HL to make a plan, and he is kicking and screaming not to, LOL. I plan to be somewhere by about 4, with a beer and some food. Thoughts are BRGR (which I ate at last year and had great service), Bill Pickles (never been), Federal Tap House (decent choice), or Doggies (limited menu, pizza)
@7brwnpsu do you have a preference? And are you staying downtown walking distance or drive?
The best plans are no plans.
We are over by Toftrees. So we are driving. Thanks Paul and HL. I'll call as I said when we are heading up.
I smoked a dozen racks of baby backs yesterday for a gathering. We needed them done early so we had time to take care of a few other things. Unfortunately on top of the intentional early finish they cooked up faster than expected. I ended up having them wrapped in a cooler for almost 3 1/2 hours before it was time to eat. The ribs were still absolutely delicious but about half of them were overcooked and just completely falling off the bone.
I'm so glad it's BBQ season again! I gotta step my game up. Can't have those kind of rookie mistakes around the pit.
I'm so glad it's BBQ season again! I gotta step my game up. Can't have those kind of rookie mistakes around the pit.
That cooler method will save your ass, I never can time a brisket . But with that way of finishing them I do just fine if it's cooking too fast.
I like watching this guy's videos "Guga Foods". He has literally dozens, maybe hundreds of videos now where he tests many urban legend tenderizers, spices, cooking methods, cuts of meat, and so on.
If you want a good steak check out some of his content. I started watching him years ago, just a guy with a Weber who looked steak. He is now a millionaire and a bit of a celebrity, but nonetheless he makes your mouth water with some of his recipes.
If you want a good steak check out some of his content. I started watching him years ago, just a guy with a Weber who looked steak. He is now a millionaire and a bit of a celebrity, but nonetheless he makes your mouth water with some of his recipes.
Making traditional carnitas today. Roasting serranos and tomatillos now.
Update: It was so good, I thought about leaving my tongs on the floor in the middle of the kitchen, but there’s 2 things I could do better next time., so onward!
I don't consider mine cooked until they're falling off the bone, let alone overcooked. I know competition guys want some gnawing going on, but not me.
I have both in my backyard micro farm this year, a freezer with too much meat, and am interested in your process
Honestly, my dude, you generally can't go wrong learning to cook Mexican from Rick Bayless. He's a great explainer of the things that make a difference, IMO. This recipe and video show you 3 ways to do carnitas. The linked homestyle is actually my fav technique, but the slow cooker one is boss too--I love the tender fat-cooked meat, but you get a great "bark" w/ the braise, then brown approach (especially if you have convection). Really though, I just make carnitas as excuse to make an f-ton of Salsa Verde. 🤤
I have tweaked certain things here and there (like to juice blood oranges for the braise, throw in a lil' mexican cinnamon & a smidge of toasted cumin seed), but Rick covers the basics and cuts through the gimmicks.
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I agree. Super tender and just to the point where a slight tug pulls everything free from the bone is perfection for me. My buddy that I was cooking for requested a really thick sticky sauce finish. With the early cook time completion my plan was to do a low temp grill finish to thicken up the sauce just before serving. Having them so tender made finishing them on the grill difficult because they were just coming apart.
If you need a knife to cut your ribs apart, they aren't done.
Appreciate it, big homie. Got two tomatillo plants I’m always looking for shit to do with.
Ribs are quite easy. A good brown sugar based rub, then do the the 3-2-1 method at 225 on the smoker, or you can do in the oven.
3 hours open
2 hours wrapped in foil
1 hour open and basted with your BBQ sauce.
Perfect every time. I made 4 racks this week cause they were on sale at restaurant Depot for 1.99/lb.
3 hours open
2 hours wrapped in foil
1 hour open and basted with your BBQ sauce.
Perfect every time. I made 4 racks this week cause they were on sale at restaurant Depot for 1.99/lb.
You inspired me to make the Bayless salsa verde last night. Fantastic stuff!
First Tri-Tip this weekend, as my local grocery store had a deal on it...
What do I need to know to not screw it up?
This thread should be popping all summer, ladies and gents. Wtf.
What do I need to know to not screw it up?
This thread should be popping all summer, ladies and gents. Wtf.
Salt, Pepper, Garlic for the rub. Smoke at 225° until IT hits 125 (for med. rare). When it gets close, melt some butter with a fresh rosemary sprig and put the steak in to get a good reverse sear (2-3 mins) per side. Let it rest for 10 mins or so, then slide thin against the grain. Pay attention though, because the grain will likely change directions at the curve.
Hey everyone, we are taking the kids to Hersheypark on Saturday. Leaving from Washington, Pa after work. Weather has us coming home Saturday night late night. That being said, I only went to Hershey in the winter time. I've heard all about the park, but is there any must have things there? For the ride up to Hershey? We are actually staying at the same hotel my high school team has stayed at for the past 30 years near Harrisburg Airport.
Troegs. IIRC they have a stand in the park. Or the main brewery about 2 mi away.
Check the hourly forecast when you arrive. You don't want to be outside in the park during t-storms. If your park tickets allow in/out privileges, that would be a great time for Chocolate World.
If you ride all the rides and still need things to do: the Zoo and Hershey Gardens would be my choices (though the Zoo will be crowded). Hotel Hershey is neat to wander around, though that may/may not interest kids (the Hotel restaurants are very good but also very expensive). Hershey Story is OK, some kids might find it hokey.
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