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  1. lght

    King of the Smoker KCBS comp this weekend!

    Judging the King of the Smoker event this weekend in La Quinta at the La Quinta resort. This is a best of the best event hosted by Big Pappa Smokers (winners of the Royal) and is by invitation only.  The event has some of the best teams in the country and they are not allowing any assisted...
  2. lght

    Butcher or Meat Market

    Sorry i'm in OC so can't help either.
  3. lght

    backyard classec BBQ cube

    that would actually be a nice little cold smoker.  Just buy some grills to go between the round slots and your good to go!
  4. lght

    Several questions on smoking cheese

    The best wrapper is a cheese wrapper or parchment paper and then a plastic bag in the warmest part of the fridge.  I reuse my cheese paper and then put it in a tupperware and it will last for a month if not longer.
  5. lght

    Cooking Classes

    If your really new and looking toward competing or own a WSM I would go to SYD class for sure.  It's a great class and will get you on the right track for sure!  I attended one of the first "mock" classes several years ago and he doesn't hold much back.
  6. lght

    Several questions on smoking cheese

    How big was the blocks you smoked?  I think I left my cheese blocks too big.  They where around 4x6 blocks of mozzarella and they did pick up a lot of flavor, but not as much as I tasted before.  Also I think you need to smoke hard cheeses longer because they are more dense and it's harder for...
  7. lght

    65 day Drybag Aged Rib-Eye, Shrimp and Twice Baked Potato

    Thanks for the post.  I used my dry bag for a rib roast and did 48 days and was wondering if it would improve if we left it in longer.  Looks like it's not much difference so I'll stick with my standard 48 day age process. 
    • lght
    • Post #26
    • Forum: Beef
  8. lght

    Looking for Butcher in Orange County for dry aged meat

    Here are a couple of topics on home dry aging feel free to read up on some threads here already covering all your questions and post in those for feedback.  I can get sub-primal cuts for around $4.00 a lb at restaurant depot and dry age at home or pay $24.00 a lb for the same cut that someone...
  9. lght

    one touch wsm hybrid ?

    I have a Pro-Q stacker for my 18" WSM and although it does fit it's a little tight.  I have talked to others that also have a stacker and using it upside down actually works better.  The problem is if you get one you can't get support or return it because they are no longer in business.  The...
  10. First use on my 12" A-MAZE-N TUBE salmon, cheese, salami and venison with pics

    First use on my 12" A-MAZE-N TUBE salmon, cheese, salami and venison with pics

    • lght
    • Album
    • Comments: 0
  11. lght

    First use on my 12" A-MAZE-N TUBE salmon, cheese, salami and venison with pics

    Got to use my new tube the first time this weekend.  I have never cold smoked anything before and wasn't even aware of the tubes until I got one that Todd donated for the So Cal gathering that Gary hosted before his passing.  He had some smoked mozzarella and peanuts that where well "Amazing" so...
    • lght
    • Thread
    • Replies: 6
    • Forum: Other
  12. IMG_4365.JPG

    IMG_4365.JPG

    • lght
    • Media item
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    • Album: First use on my 12" A-MAZE-N TUBE salmon, cheese, salami and venison with pics
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    IMG_4357.JPG

    • lght
    • Media item
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    • Album: First use on my 12" A-MAZE-N TUBE salmon, cheese, salami and venison with pics
  14. IMG_4352.JPG

    IMG_4352.JPG

    • lght
    • Media item
    • Comments: 0
    • Album: First use on my 12" A-MAZE-N TUBE salmon, cheese, salami and venison with pics
  15. IMG_4366.JPG

    IMG_4366.JPG

    • lght
    • Media item
    • Comments: 0
    • Album: First use on my 12" A-MAZE-N TUBE salmon, cheese, salami and venison with pics
  16. lght

    Several questions on smoking cheese

    If I smoke salmon and cheese together in my WSM would that be ok or would the flavor one one impart on the other?
  17. lght

    Looking for Butcher in Orange County for dry aged meat

    I've been to both places and they have great cuts, but not sure if they dry age anything themselves and the cost is too much.  I also love dry aged beef and as a result I just dry age my stuff at home myself using the drybagsteak.com bags and my spare garage fridge.  I've done 3 primal cuts so...
  18. lght

    First Salmon Cold Smoke

    nice post.  I picked up a box of salmon from Restaurant Depot and we have about 50 fillets so I was thinking about cold smoking some.  I won a AMAZE N tube smoker from Gary a few weeks ago and have yet to use.  I have some salmon thawing now and will do a dry brine.  How long should I leave them...
  19. lght

    A Great Man Has Passed Away

    This is shocking news.  I was just talking to Gary, about setting up the next So Cal gathering and talking about possible helping with his kids 4H classes.  He was a great guy and will be missed. My condolences to his family.
  20. lght

    Smoker in SoCal

    RD is hit and miss.  They always have sub-primal cuts if you like to age beef and large cuts for brisket, but the prices are not really lower.  They just have cuts and things that most places won't carry so it's just a matter of convenience.
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