General > In General...
cooking with smoke
Brute:
Mine on the wall.
turdle:
--- Quote from: Motorrad on February 29, 2012, 03:21:47 PM ---
--- Quote from: 81cr450 on February 29, 2012, 03:19:14 PM ---Smoked cheese , oh that sounds awesome. What kind O' cheese
& Alward25 thats just mean, showing off all that "fresh" tasty vac pak'd delicacy. I priced a slab of halibut off the sysco truck $500 for 50lbs, enjoy what you got there
Motorrad slip up to anaheim, bottom of the old disney hotel, used to be granville's now its steakhouse 55. They have a signature rub bone in ribeye, the best I've ever had. If you can copy that ... ummm d**n. Not salt based like most are, all seasoning non cajun. It will give you a food high. While your there dont pass on the cremebrule'
--- End quote ---
I make any kind of smoked cheese you can toss on a smoker....
I also make the most bad ass cremebrule you have ever had...
Hmm.. Perhapse Ill make my signature SMOKED bread pudding tomarrow as well..
--- End quote ---
i had some smoked gouda one time, it was flipping AWESOME!!!!!. i havent found anything close since. :-( :-( :-(
Motorrad:
Just pulled the prime Rib from the smoker..
Put on rub last night.... and as usual when I do prime rib... I pulled it out of fridge right before I went to bed... to get internal temp to room temp... so it will cook more even..
tossed on smoker at 8am.. at 225F.... oak and cherry ...
just pulled it off right now at 11:30. internal temp at 128F should coast to 135...
currently sitting "resting".. and heck.. In just 25min.. Ill be eating LUNCH!
Angle makes it look small... its a 3 bone Prime rib...
Motorrad:
ladys and gentlemen...
LUNCH
royceymon@hotmail.co.uk:
--- Quote from: Motorrad on March 01, 2012, 07:07:51 AM ---ladys and gentlemen...
LUNCH
--- End quote ---
ive just had tea and now im hungy again seeing that!!
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version