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  1. Hockeydudde

    Who roasts their own coffee on their BBQ or Grill?

    This is the one I have. https://behmor.com/
  2. Hockeydudde

    Who roasts their own coffee on their BBQ or Grill?

    I never stopped. Still roasting a lb at a time in my Behmor. It's paid for itself several times over. Good coffee around here is $17 to $22 a lb, so it saves me $10 a lb roasted. My biggest gripe with the Behmor is the roast time. Takes at least 20 minutes so you lose some flavor on light roasts...
  3. Hockeydudde

    Mistakes were made…..

    Interesting. I suspect the higher salinity of finished cheese means there is less osmotic pressure, that combined with the cooler temp probably slows the issues that can be caused.
  4. Hockeydudde

    I’m Abrish

    You sound like you'll fit in around here, lol. Welcome! I'm sure many folks would love to see your puck mold and process when you have a chance.
  5. Hockeydudde

    Mistakes were made…..

    I'm a bit confused. Cheese is commonly brined during making but you have to bea bit careful to balance the calcium and pH, otherwise your cheese will crack, dissolve or turn to goo. I'm puzzled that this simple brine doesn't cause serious defect in the cheese. Maybe because it's kept in the...
  6. Hockeydudde

    Dishwasher Advice

    A few years ago when Bosch weren't available, we went with a Beko. It does a good job, dries better than Bosch (I believe it does have powered dry). I've only seen them at our local appliance warehouse, but I'd recommend looking into them. Can't remember the price, but it was cheaper than Bosch.
  7. Hockeydudde

    Howard’s garlic/onion juice

    Lol. Got to excited to make my childhood book reference.
  8. Hockeydudde

    Smoked home made Gouda

    Ahh, I was kinda wondering if this was the issue. I'll give it a few weeks and if they are under smoked, I'll pull them back out and resmoke in a smaller chamber. Thinking about building a smoke generator, so go to know I might need to start with a larger aquarium pump.
  9. Hockeydudde

    Smoked home made Gouda

    Outside was slightly too smokey. Inside, no smoke flavor at all. Hopefully after aging it'll be noticable. Also had some haloumi ready to go, so put up 15 lbs of cheese!
  10. Hockeydudde

    Howard’s garlic/onion juice

    Do you also find yellow spotted lizards didn't bite you? 🙃 Never heard of these products. Very intriguing. Anyone ever tried making their own?
  11. Hockeydudde

    Smoked home made Gouda

    Thanks! I was really looking forward to aging this one a while, but like had other plans... Very that 13 month old will be amazing. When I made it, I had 13 lb yield, but my mold only holds 10, so saved a 3 lb baby Gouda for fresh eating. Man, what an easy and delicious fresh cheese. Perfect...
  12. Hockeydudde

    Smoked home made Gouda

    Thanks for all the kind comments! After 20 hours rest the rind had a good amount of smoke flavor, but once equalized, I'm sure would have been weak. I did another 4-5 hours of smoke tube yesterday. Still no/minor change appearance. I'll taste a interior piece when I vac pack it to age for a...
  13. Hockeydudde

    Smoked home made Gouda

    Can it be too cold to cold smoke? Is was about 44 here today. Smoker is hardly above ambient. This is 5 hours with a pellet tube in my 250 gallon vertical offset. Hardly looks different... 🤷‍♂️ Going to rest it and try it tomorrow. We'll probably smoke it some more tomorrow if it doesn't taste...
  14. Hockeydudde

    Smoked home made Gouda

    Do folks usually rotate the cheese to even the smoke or just let it roll?
  15. Hockeydudde

    Smoked home made Gouda

    Made Gouda (which is required to be pronounced with the most annoying accent possible in this house, extra points are earned if no one knows what you are saying). Made it 12/15, first time making it. Make went well and was excited about ageing it since the rind closed so well. Then life happened...
  16. Hockeydudde

    Pimento Cheese Spread

    My grandma made pimento cheese for my grandpa. Used to love it as a kid. Had a hankering for it, so asked the wife to make it for me. Now I realize I saw this thread a couple weeks ago and that's what put it in my head. Thanks for the inspiration!
  17. Hockeydudde

    Sous vide and smoked bone in leg of lamb?

    Looks great from here! I can see the benefit of sous_vide for mutton. I typically sous-vide mutton chops.
  18. Hockeydudde

    Oven baked ribs

    Yup. In an oven you just shut the door on the wires. Never had an issue.
  19. Hockeydudde

    I'm starting a search for old school "real" jalapenos.

    Hmm. If you want to stuff them, Serrano's are so much smaller... If you aren't stuffing them, jalapenos are 10 x hotter if you don't remove any veins. Could you try removing the veins, chipping then up and adding them into your stuffing?
  20. Hockeydudde

    Poor man's Vortex - Ribeyes

    Any tips on best way to cut out the bottom? It'd look like a beaver knawed it out, but I'll probably try a angle grinder.
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