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  1. vision

    Rubs on Cheese

    I believe it was simply marvelous sweet/spicy, but I don't remember for sure. Take the cheese out of the fridge to get it a little soft before putting on the rub. The cheese lost a little moisture during aging. When serving I put a little salt on swiss.
  2. vision

    Rubs on Cheese

    Is anyone else putting rubs on cheese? I tried it on swiss and it turned out nice, will be doing more.
  3. vision

    What kind of smoke do you use..

    Plum. But I like most of them. Peach seems to not have an unique taste. Wine barrel is very nice too.
  4. vision

    Amazin Cheese Question

    It must age. I like 4 weeks.
  5. vision

    Temp Reasons?

    Cold temps make it harder to burn IMO.
  6. vision

    First AMNS Smoke - man, that was easy !

    I have the 6x8 and it takes 1 and 1/4 rows to go three hours. To get good color I'll burn two rows at the same time. Cold temps do seem to make it harder to burn.
  7. vision

    Favorite BBQ Sauce!

    I like many but my top three are blues hog, Q barbeque, and spicewine.
  8. vision

    Cold Weather AMAZEN

    Do you microwave the dust more? Looking back I would have done that.
  9. vision

    Cold Weather AMAZEN

    Todd, in terms of smoking cheese, do you believe there is a time limit when it might become too long to be in the smoke? I think the normal rules of 4 hours from 140 - 40 don't apply to cheese.
  10. vision

    Cold Weather AMAZEN

    So I started a routine cheese smoke at 2pm today when it was in the low 50's. It should have taken 3 hours. At 5:30pm I was disappointed to see the cheese didn't have much color, and upon investigation, one of the two rows of smoke went out. Never had that happen before. (yes I microwave the...
  11. vision

    Stufz Burgers Leaking

    On this last batch the seam was on the top and I pinched the heck out of it. But in the second half of grilling the top and sides shrank back so it looked like a bottom with low walls that was wearing a hat on top.
  12. vision

    Stufz Burgers Leaking

    What can be done to prevent stufz burgers from leaking? I need to make them with 8oz of ground. They always seem to leak and today the top shrank so much the middle came out from all sides.Should the seam be in the middle or towards the top? Should 2/3 of the meat be in the pocket?
  13. vision

    bourbon barrel pellets

    I've used the amazn bourbon barrel dust on cheese. It was really good and you could get a slight bourbon taste imo. Would it work the same on meat? Don't know. BTW, also try wine barrel.
  14. vision

    I hate brisket

    The brisket isn't doing anything wrong, you're cooking it too low and losing all the mosture. Try the same routine at 325. Also, yes inject it.
  15. vision

    Sirloin tip on the WSM - Qview

    Great thread Al.
  16. vision

    Storage Temps

    Thank you guys. Those links are fantastic!
  17. vision

    Storage Temps

    I have a small refrigerator full of aging cheese, it's kept around 35-38 degrees; cheese is vacuum sealed. Today I return from a trip- the electricity went out and the temp in the fridge is 45 degrees. Is the cheese ok, or has it spent too much time over 40 degrees?
  18. vision

    Can you inject BBQ sauce in a pork shoulder

    Try it. I just smoked a butt injected with Butchers and don't believe it improved it; results are mildly hammy and salty.
  19. vision

    Homemade Mozzarella, it's so easy! Plenty of Q-view!

    Nice
  20. vision

    Brisket Experiment for Bark

    Al, what temp was this at? For how long?
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