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Back in the Smoke Ring

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BBQ Super Pro

Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Tue Jan 10 06 3:42 am    Post subject: Back in the Smoke Ring Reply with quote

Hi all, I hope I haven't offended anyone by being so quiet the last couple months. Things got really busy at work and home and I wasn't able to keep up anymore with all the posts on all the forums I frequent for a while! (I remember there being like 3 pages of new posts every day at one point here in the Smoke Ring) Anyway, I kept up with the posts here and there when I would get a chance, but was just lurking mostly to see what everyone was up to (although I did pop in an opinion once or twice! Very Happy )

On the BBQ front here, I've only recently run the freezer out of leftovers from the summer so I cooked up some beef short ribs over the weekend. Just for fun I also threw some chubs of commercial brand summer sausages and beef sticks that I got for Christmas to see what they would turn out like. Over Christmas I made some smoked cheese (Thanks RandyRooster for the ideas) and some sausage for friends and family. That turned out really good. Before that we had a nasty cold spell and a freezer full of leftovers so I just declared it was too cold and we were going into survival mode and cleaning out the freezer! Laughing

I did take photos of the sessions, if anyones interested in seeing how they turned out. (I'm just posting the links)

Here's the beef short ribs and sausages I cooked up yesterday.
I cut the meat off of the rib bones and then trimmed off all the fat and connective tissue. This left me with a block of rib meat, which I sliced like so:
I'm saving these for a little experiment.
I'm hoping to use them next weekend. I'll keep everyone posted.

The sausages in the first photo are a 2-ft Hillshire Farms Summer Sausage, a 6-in Hickory Farms Beef Stick, 6-in Hickory Farms Summer Sausage and 6-in Hickory Farms Italian Brand Sausage (what's Italian Brand?)

The photos of the sausage didn't do them any justice, so I didn't post them. The sausages were all very good. A LOT of fat rendered out of them! I don't recommend eating them in quantity like Kielbasa though, eat in moderation like you eat them regularly! Embarassed

I'll also show you some pictures of the cheese I smoked up Christmas Eve (I feel like I'm showing you all my vacation pictures!) Razz
I cooked it like RandyRooster showed, but I left the temps WAY down. The outside temps that day were in the upper 40's as I recall, and my intention was to get only smoke into the cooking chamber and not raise the heat at all. I used 8 briquettes (because they are uniform in size and shape) and 3 chunks of wood (apple and pecan).
The yellow block at the top of the photo is Cracker Barrel Extra Sharp Cheddar. The two right below that is a 2 lb block of Emmentaler Swiss cut into two portions. The two portions below the swiss are a 2 lb block of Havarti cut into two portions. On the right is a block of Cracker Barrel Vermont White Sharp Cheddar, and on the left is Cracker Barrel Sharp Cheddar. Sams had a 4 pack of Cracker Barrel at a good price, but I started snacking on one of them about a week before the smoking session, so I only had three to smoke that day! Twisted Evil
I had to refuel about 1 hour in. The first shot is what the cheese looked like at that point. I rearranged the coals as seen in the second shot, and added more pecan and apple as shown in the third shot.
At two hours I decided I would let it go a bit more and not refuel. I figured I had about 30 minutes of fuel left and that at that point the cheese would look more done (hopefully). This is what it looked like at 2 hours. I didn't think it looked dark enough yet.
Here is the cheese all done after 2 1/2 hours in the smoke.
The temp in the cooking chamber did not really go up at all, just a degree or two at the grate. I removed my baffle before the cooking session so the heat could go straight up, and figured the smoke would fill the chamber anyway. It did and the cheese turned out really good.

Anyway, I'm posting today because I have been having more and more free time lately. and most of that has been related to BBQ stuff. I figure I can keep up with all the posts now (unless you guys prove me wrong)!
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!
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Alien BBQ
BBQ All Star

Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Tue Jan 10 06 6:57 am    Post subject: Reply with quote

Glad to see ya back!
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BBQ All Star

Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Tue Jan 10 06 7:18 am    Post subject: Reply with quote

Welcome back Chris....glad to see you're surviving the winter Very Happy
Team Enoserv
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BBQ Super Pro

Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis

PostPosted: Tue Jan 10 06 11:21 am    Post subject: Reply with quote

The Mad Scientist has returned! Welcolm back WoooDoggy. Nice looking grub there. I'm really diggin' the cheese.
Love the voodoo that Q do.

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BBQ Super Pro

Joined: 24 Jun 2005
Posts: 2244
Location: Lake Ridge, VA

PostPosted: Tue Jan 10 06 12:23 pm    Post subject: Reply with quote

Welcome back Woo!
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan

PostPosted: Tue Jan 10 06 8:36 pm    Post subject: Reply with quote

Glad to see you back Wooodoggy, it's been awhile. I'll be looking for some Q pics by the mad scientist. Laughing

Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ
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