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  1. tamarockstar88

    Pineapple fennel mustard

    This is a great tasty mustard that we use at work on our ham sandwiches. The smell of it cooking is enough to make me drool. First day: Bring 1 ½ Cups Pineapple juice or orange juice to a boil and add to the following, stir and allow to sit over night to thicken: 8oz Yellow Mustard Seeds 1...
  2. tamarockstar88

    Really great site with TONS of info on brining

    I just like to know the science behind results to better learn how they occur, I am a professional after all and I try to understand what I'm doing and why I do it. I was actually taught in school that osmosis was how brining works and was surprised that it only played a partial role in the...
  3. tamarockstar88

    First cheese smoke with mbxl and amnps

    awesome advice everyone! thank you. I wasn't aware that you could age it at room temp that way, I figured hickory farms preserved it in some manner to last out on the shelves. I've been searching around for cheese wax and have found none. I would order online but figured I would just order a...
  4. tamarockstar88

    Really great site with TONS of info on brining

    I came across this site and figured I would share it with everyone here. It's worth a read, It has really great information on the principals and science of brining meats as well as recipes for brines and equations for different salt levels. It has the basics and also gets pretty in depth...
  5. tamarockstar88

    looking for a good spare rib rub

    I don't have the full recipe but someone in my culinary class did competitions and won several with his rub made with cherry kool aid. They were really good, was a great idea
  6. tamarockstar88

    Smokin Barley in a Cardboard Box

    Nice build really cool. My guitarist brews and I've been telling him i'll smoke barley for him and can't wait to. and smoked oatmeal stout? sounds great
  7. tamarockstar88

    First cheese smoke with mbxl and amnps

    Thank you, can't wait to try it! I don't have a vac sealer yet, but I'm going to try and get one soon. I wrapped it in parchment, then double plastic wrap, then in a zipper bag... thats about the point i decided I needed the vac sealer haha The Gorg i wrapped tightly in tin foil because it's...
  8. tamarockstar88

    First cheese smoke with mbxl and amnps

    I didn't get a picture of the cheddar because I was in a rush to wrap that day, but I snapped a shot of the gorgonzola. Picked up some nice color and had really great flavor. I took it out at 2 hours and I think it was plenty. The temp control on the 2nd batch was a lot better, maintained around...
  9. smkblch2.jpg

    smkblch2.jpg

    • tamarockstar88
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    • Album: First cheese smoke with mbxl and amnps
  10. tamarockstar88

    First cheese smoke with mbxl and amnps

    It was so cold on the first batch I preheated and the temp dropped from 100 - 50's in a few minutes. The second batch I had a stable temp in the 60's and it was perfect. The cheddar picked up way more color. I had cut them into 1/2# blocks and one got so much color it looked like it changed to...
  11. tamarockstar88

    "Pre-Smoking" meat

    I was wondering about that as well. I was thinking instead of hot smoking if you cold smoke and keep the meat raw and either freeze it or finish it with another cooking method. Obviously temp guidelines would have to be followed, but to completely cold smoke it takes a long period of time.
  12. tamarockstar88

    Smoked Butter - WOW!

    Even if it melts like this you can still mix it with a regular room temp stick to make a compound butter, never waste butter!!! lol
  13. tamarockstar88

    Smoked Butter - WOW!

    Just what I was thinking! A nice compound butter. I've been smoking salt and garlic and onion for powders and they're terrific. I use them for rubs and it adds great smokey flavor, I also do mashed potatoes with smoke roasted garlic, the butter im sure would just add to that. Compound butters...
  14. tamarockstar88

    Smoking Olive Oil

    I've thought about this as well. I'll have to give it a shot my next day off maybe
  15. tamarockstar88

    Smoking some apple cheese

    Looks good. I'll have to try muenster next
  16. First cheese smoke with mbxl and amnps

    First cheese smoke with mbxl and amnps

  17. tamarockstar88

    First cheese smoke with mbxl and amnps

    Last night I did my first batch of cheese. Seems like it turned out really well. It was actually TOO cold out yesterday and I had to throw on my burner a few times to keep the temp up. When the sun went down it was around 32* slight breeze. I lit both sides of the pellets and that helped the...
  18. IMG_20130215_140606.jpg

    IMG_20130215_140606.jpg

    • tamarockstar88
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    • Album: First cheese smoke with mbxl and amnps
  19. IMG_20130214_184719.jpg

    IMG_20130214_184719.jpg

    • tamarockstar88
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    • Album: First cheese smoke with mbxl and amnps
  20. IMG_20130214_172528.jpg

    IMG_20130214_172528.jpg

    • tamarockstar88
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    • Album: First cheese smoke with mbxl and amnps
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