What did everyone cook today?
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Pork shoulder is out of the smoker. Eight hours un-covered on smoke, covered for another fours hours at 225 degrees. Pulled and in the crock pot with about 80% of the cooking liquid for dinner tomorrow night.
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Not familiar with wood smoked coffee, although I have had coffee that had a faint smoky-something going on.
I will be curious to hear an update on how it goes tomorrow morning.processhead No difference in taste, I could not pick up any smoke at all despite I had color before roasting. I suspect the roasting washed the smoke away because of the heat it develops and the roaster is a fluid air roaster, its’s blowing all the goodness away.
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processhead No difference in taste, I could not pick up any smoke at all despite I had color before roasting. I suspect the roasting washed the smoke away because of the heat it develops and the roaster is a fluid air roaster, its’s blowing all the goodness away.
johnsbrewhouse Well, your test is complete and now we know. We can move onto another untested process in the science lab. Thanks for solving that burning question. BTW: What type of roaster do you utilize for the coffee?
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johnsbrewhouse Well, your test is complete and now we know. We can move onto another untested process in the science lab. Thanks for solving that burning question. BTW: What type of roaster do you utilize for the coffee?
zbigjeff Nesco CR-010-PR, they don’t make them any more. This is my second one. I wore one out. I will have to buy something else next. Been thinking about a Behmor. I really like the Nesco, no smoke.
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zbigjeff Nesco CR-010-PR, they don’t make them any more. This is my second one. I wore one out. I will have to buy something else next. Been thinking about a Behmor. I really like the Nesco, no smoke.
johnsbrewhouse I’m using an old Fresh Roast that is starting to weaken and can only do small batches. The garage smelled pretty good today. Do it out there because of the “smoke” factor. Want to purchase something else but not willing to pay 250-400. Doing research now. Recently purchased a burr grinder that’s fantastic for the price (Cheffano). The Behmor brand is pretty slick. Good luck to both of us in our searches.
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johnsbrewhouse I’m using an old Fresh Roast that is starting to weaken and can only do small batches. The garage smelled pretty good today. Do it out there because of the “smoke” factor. Want to purchase something else but not willing to pay 250-400. Doing research now. Recently purchased a burr grinder that’s fantastic for the price (Cheffano). The Behmor brand is pretty slick. Good luck to both of us in our searches.
zbigjeff That is one nice advantage of the Nesco machine being able to use it indoors. I don’t know why they quit making it. All the machines now require venting. I looked at the big Fresh Roast, and compared it to the Behmor, I can do more with the Behmor, but the Fresh Roast is simple and cheaper. Still got to weigh out that when the time comes. I have a Cuisinart burr grinder, love it, it’s adjustable, of course I’m on number two of those too. I guess I can’t complain for as much coffee that has been through them.
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zbigjeff That is one nice advantage of the Nesco machine being able to use it indoors. I don’t know why they quit making it. All the machines now require venting. I looked at the big Fresh Roast, and compared it to the Behmor, I can do more with the Behmor, but the Fresh Roast is simple and cheaper. Still got to weigh out that when the time comes. I have a Cuisinart burr grinder, love it, it’s adjustable, of course I’m on number two of those too. I guess I can’t complain for as much coffee that has been through them.
johnsbrewhouse Oh, for sure on the Behmor roaster for capacity and options. It’s worth the extra 150. I’ve had to keep “storage space in mind” because of purchasing a number of other toys. It’s more of a space issue than dollars. But, the Behmor is looking better each day I do research. Darn YOU!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tonight I had reverse seared ribeye/asparagus…50 minutes at 250 in the oven on a bed of asparagus and finished in a hot pan with duck fat.
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Tonight I had reverse seared ribeye/asparagus…50 minutes at 250 in the oven on a bed of asparagus and finished in a hot pan with duck fat.
Joe Hell
That looks wonderful, Joe. Great photo, can almost taste it from here.
Like butter, only good things can happen when you cook with duck fat. -
Tonight I had reverse seared ribeye/asparagus…50 minutes at 250 in the oven on a bed of asparagus and finished in a hot pan with duck fat.
Joe Hell Looks FANTASTIC!!!
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Just bought a 2nd grind head for my LEM #12, and a 1/8 plate for it. Kind if tricky, it comes with a 1/4, if you want 1/8 you have to buy the #8 to fit. 20% off code “STOCKUP21”
We’ll see if i can make a good grind for hotdogs. I do have a #12 juicer attachment, Wonder how that would work? -
Joe Hell That’s worth bragging about. That product could be served at many high end places. In addition, finishing it in duck fat. WOW. Never used that process YET.
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Joe Hell
That looks wonderful, Joe. Great photo, can almost taste it from here.
Like butter, only good things can happen when you cook with duck fat. -
It’s a great day! Have about 12lbs of snack sticks in the smoker and the left over that was in the stuffer, I rolled thin for reconstructed jerky sticks.
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zbigjeff used couple sheets of parchment paper and the bottom of a sauce pan. Put the parchment paper and meat in the fridge over night to cure and I know it kinda stiffens up also. Then took the top sheet of parchment paper off and used a pizza cutter.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Better Living Through BBQ!
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Joe Hell now that is a burger. I bet it tastes as well as it looks.
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