goEMAW.com bbq, smoking, grilling, etc. thread!

[Katpappy]

[mocat]

AST can you post your dry rub again? i'm sure it's here somewhere but

[AST]

Dude, you should really train a bunch of chefs and open a restaurant.

When and if I ever have enough money to not actually have to worry about making a living, I might do that.  Way too stressful and way to small of margins for me personally to handle doing it as a sole source of income.  The countries current economical state shows that as restaurants are laying off employees and/or shuttering at an alarming state.  I no it is an extreme outside influence that is causing it, but it goes to show what is first to go when the going gets tough.

[AST]

AST can you post your dry rub again? i'm sure it's here somewhere but

Equal parts coarse kosher salt & coarse ground pepper.  Very important they are both coarse.  Then a wee amount of garlic chowder.  If I am doing beef ribs, I add a little chili chowder.  Pork rub is completely different.  I will try to remember to post that this evening before the beer gets ahold of me.

[AST]

And thanks for the kind words about my food guys.

[mocat]

AST can you post your dry rub again? i'm sure it's here somewhere but

Equal parts coarse kosher salt & coarse ground pepper.  Very important they are both coarse.  Then a wee amount of garlic chowder.  If I am doing beef ribs, I add a little chili chowder.  Pork rub is completely different.  I will try to remember to post that this evening before the beer gets ahold of me.

thanks

[catastrophe]

I remember the recipe cause of the chowders.

[tdaver]

AST can you post your dry rub again? i'm sure it's here somewhere but

Equal parts coarse kosher salt & coarse ground pepper.  Very important they are both coarse.  Then a wee amount of garlic chowder.  If I am doing beef ribs, I add a little chili chowder.  Pork rub is completely different.  I will try to remember to post that this evening before the beer gets ahold of me.

I have this pic saved on my phone.  I’m pretty sure it’s the pork rub AST posted in this thread a few years ago.

[pissclams]

not to take anything away from ol' ast but that recipe is probably the same recipe found in 90% of pork rubs in the continental usa of america

[meow meow]

damn 'clams chill.  you lashing out at ast won't bring korn back.

[AST]

damn 'clams chill.  you lashing out at ast won't bring korn back.

It is all good.  It says “piss” right in his moniker.  We know what we are in for with him.

[kansas_troll_patrol]

I tried out Jack Stacks rub yesterday on this chicken.  I ran it at ~315 degrees for 3 hours on cherry.  First time using cherry from a locally sourced tree my uncle had taken down.  It was fun. 

[Spracne]

I tried out Jack Stacks rub yesterday on this chicken.  I ran it at ~315 degrees for 3 hours on cherry.  First time using cherry from a locally sourced tree my uncle had taken down.  It was fun. 

Well? How did it turn out?

[AST]

That bird looks delicious

[Cire]

Did a spatch Peruvian chicken

Test kitchen recipe a few weeks ago


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[AST]

I want that too

[Katpappy]

I tried out Jack Stacks rub yesterday on this chicken.  I ran it at ~315 degrees for 3 hours on cherry.  First time using cherry from a locally sourced tree my uncle had taken down.  It was fun. 

Well? How did it turn out?

Could you tell us what your favorite smoke flavor is for chicken, beef, ribs, and salmon.

[cDubya]

Cold smoked pepper jack cheese with wild ramps. Can't wait to try it after a few weeks!

I need a bit more process explanation here...

-Ramps mixed into melted pepper jack?  Or did you make your own cheese?
-Any melting salts or anything to do that without the cheese breaking?
-What is your cold smoke set up?


I have more questions, but I think it would be easiest if you just wrote out the instructions.  Thanks in advance, looks awesome.

Okay, so I only have a few pics, but it was crazy simple.

Store bought pepper jack, a couple dozen ramps (all a matter of taste and availability)...

I used 2 1/2lb of cheese and 30-ish ramps.

Melt cheese low and slow so as not to separate the oils from the cheese too much (low/medium low on stove top).

Once cheese is melted, add finely chopped ramps and stir until combined.

Quickly transfer cheese/ramp mix to wax paper/oil lined dish of choice for refrigeration.

Chill until solid.

Remove ramp cheese from dish(es) and place on open rack that will allow airflow.

I cold smoked mine with a pellet maze for ~2 1/2 hours. Color was amazing, but taste is TBD as they are refrigerating/aging for the next 3 weeks.

Key to cold smoke is keeping the cheese at <90°. The maze pellet smoker stayed around 82-86°, but ymmv. Keep a close eye on it.

Hope this has enough detail, but feel free to ask follow ups. Sorry, but I forgot to snap pics of the double boiler step.

We vacuum packed the cheese in 3 different packages and will let them age for longer periods as we taste.

[tdaver]

Great work on that cheese, cDub!  I’ve got a pellet maze that I haven’t used in a couple years.   Need to get that out again.

[tdaver]

Flank steak and green stuff tonight 

[Cire]

That looks great


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[cDubya]

One week into aging the smoked cheese. Had to give it a taste. Still crazy smoky, may do less time on the smoker for the next batch. Look at that color, tho!

[8manpick]

Thanks for the details cdubya, looks great

[AST]

At a clients today and they were grilling burgers for lunch.  The smell was all it took and decided to make a Lucy for myself and a burger for the wife.  Topped my Lucy with jalapeños, onions, pickles, and a spicy salsa verde because why the heck not.  Disregard the reheated scalloped potatoes from Easter. 





In before someone says that just looks like melted cheese.  Like, I know man.

[star seed 7]

What is a Lucy?