It's 45 here, on the way to 25 overnight...
Let's smoke something!
The lineup:
(http://lh5.ggpht.com/_CbvAIVzmFFM/StETcbkmBJI/AAAAAAAA8_Y/2iVFNJrhu1I/s720/DSC09595.JPG)
Oops, forgot the peanuts:
(http://lh5.ggpht.com/_CbvAIVzmFFM/StETabym90I/AAAAAAAA8_Q/vM9H0mrvTz4/s720/DSC09597.JPG)
Into the (commercial Bunn-O-Matic) coffee filters:
(http://lh3.ggpht.com/_CbvAIVzmFFM/StETr_pSP0I/AAAAAAAA8_4/XtJbytn2hjM/s720/DSC09599.JPG)
Ready to go: (note the NePas trick)
(http://lh5.ggpht.com/_CbvAIVzmFFM/StETsfyy8oI/AAAAAAAA9AA/Nmaaoe-ib2E/s720/DSC09601.JPG) (http://lh5.ggpht.com/_CbvAIVzmFFM/StETsfyy8oI/AAAAAAAA9AA/Nmaaoe-ib2E/DSC09601.JPG)
I've got 2 hours 20 minutes of Oak + Apple. I'll pull the cheese around the 2 hour mark.
While that is going, I'm making 15 bean chili/soup in the pressure cooker... Hurst beans, rotel tomatoes, smoked turkey sausage. The Mrs is on a plane to the West Coast, so I'm baching it until Thursday.
squirt, you behave yourself....yea right!
Did you soak the peanuts in anything?
Quote from: classicrockgriller on October 10, 2009, 04:41:41 PM
squirt, you behave yourself....yea right!
She travels a lot with her mom, so I'm old hat at this 'behaving' thing. :D
Quote
Did you soak the peanuts in anything?
Nope. This was a request from my buddy.. I emailed him that I was smoking some salt/peppercorns/paprika and cheese and he said to throw a bag of peanuts in. Okey Dokey! Not sure how they will turn out, but that is his call. They were left over from the ball park..
Great Squirt. I would be interested in the outcome of the salt, spices and the peanuts. It seems that you have the peanuts in the shell and I wonder it they would soak up any smoke.
HR
If the peanuts have no smoke the shells will. Instructions: shell peanut (after smokin them) stick shell in mouth till your mouth taste smoke, spit out and eat peanut.
Quote from: classicrockgriller on October 10, 2009, 05:04:18 PM
If the peanuts have no smoke the shells will. Instructions: shell peanut (after smokin them) stick shell in mouth till your mouth taste smoke, spit out and eat peanut.
Some people would go the distance to get the smoke flavor.
HR
Yep, I was wondering the same thing... Smoked shells?
Anyway - he gets them.
Quote from: squirtthecat on October 10, 2009, 05:09:45 PM
Yep, I was wondering the same thing... Smoked shells?
Anyway - he gets them.
Hey Squirt there is an idea for you. lollipops made of smoked peanuts shells. You suck on them for a while and then eat whatever is there to give it that smokey flavor. I wonder if that would fly.
HR
Quote from: Hopefull Romantic on October 10, 2009, 05:14:38 PM
Hey Squirt there is an idea for you. lollipops made of smoked peanuts shells. You suck on them for a while and then eat whatever is there to give it that smokey flavor. I wonder if that would fly.
HR
That's actually how I eat salted in the shell peanuts... Quick 'suck', crack them open, eat.
So you think it would fly ??? ???
HR
Update:
Cheese is out... Cabinet temps touched 91 up at the top, even with outside temps at 41*.
Question.. When can I vacuum seal it? Should I cool it in the fridge first?
Quote from: squirtthecat on October 10, 2009, 05:52:57 PM
Update:
Cheese is out... Cabinet temps touched 91 up at the top, even with outside temps at 41*.
Question.. When can I vacuum seal it? Should I cool it in the fridge first?
I would leave it out for about 30 - 45 minutes and then vacuum seal it. That should be enough. Just make sure that you wipe off any water condensation if any.
HR
Squirt,
It all looks good!
I'm interested in how those peppercorns taste...what a great idea :)
Carolyn
I have some shelled peanuts that I am wanting to smoke. I was going to order some of those high temp screens with the small holes but now that I see the coffee filter trick I think I will give it a go in the morning if I have time. I was going to get the pnuts slightly wet with EVOO and then use some BBBR and then smoke. Any idea on how long I should smoke pnuts?
Thanks Squirt
SIA
OK Give it up Squirt!!!! How did everything turn out?
It all looks good!
Cheese is cooling off a bit...
(http://lh5.ggpht.com/_CbvAIVzmFFM/StFQG_eoVFI/AAAAAAAA9Bo/NK26uJSd9QU/s720/DSC09605.JPG)
Salt/peppercorns/paprika: (check out the smoke penetration though the coffee filters)
(http://lh6.ggpht.com/_CbvAIVzmFFM/StFQHyG5l2I/AAAAAAAA9Bw/VNIuHQJKxBA/s720/DSC09607.JPG)
Busch Stadium peanuts: (I tried a couple, and the smoke does sneak into the shell)
(http://lh3.ggpht.com/_CbvAIVzmFFM/StFQKJIlSNI/AAAAAAAA9B4/jMKxJd2d284/s720/DSC09608.JPG)
Everything packaged up for a trip to the office:
(http://lh6.ggpht.com/_CbvAIVzmFFM/StFQLXk_NHI/AAAAAAAA9CA/cxzKDCFUkiw/s720/DSC09610.JPG)
Say Cheese! (colby, cheddar & swiss)
(http://lh3.ggpht.com/_CbvAIVzmFFM/StFQMYXsFlI/AAAAAAAA9CI/2CdrKj-HKAw/s720/DSC09612.JPG)
Looks good Squirt. Hope your cheese turns out better than mine.
Looks good.
Quarlow, what happened to your cheese?
Well my burner wasn't burning the pucks complete but I still had lots of smoke, and I used apple pucks which didn't give much flavour. The old cheddar had some smoke flavour, but the german swiss and the mozzarella smelled smokey but had no flavour. Next time I will plug into a different socket and I have made up a good heavy 12 ga. 15' extension cord. I will also use hickory too.
Everything looks good. Let us know how the paparika turned out.
For smoked pepper corns I've found that smoking at 200°F - 210°F works best, and that cracked peppercorns (not ground) take on more smoke because of more surface area that is exposed. I thought I had posted my method on the recipe site, but I guess I forgot.
Here is a link:
Smoked Black Peppercorns (http://forum.bradleysmoker.com/index.php?topic=9218.0)
Great news about the peanuts Squirts I think I am going to try that next time I do cold smoke.
Q, I have monitored my woog burning the last time and found out that it would help if you start the smoke by blowing some hot air at the first brisquette (my wife's old hair dryer). Now I have the cold smoe ada[tor and thus it would not come in touch with what I am smoking.
HR
Quote from: Habanero Smoker on October 11, 2009, 01:55:26 AM
Everything looks good. Let us know how the paparika turned out.
For smoked pepper corns I've found that smoking at 200°F - 210°F works best, and that cracked peppercorns (not ground) take on more smoke because of more surface area that is exposed. I thought I had posted my method on the recipe site, but I guess I forgot.
Here is a link:
Smoked Black Peppercorns (http://forum.bradleysmoker.com/index.php?topic=9218.0)
Thanks Habs. Cracking them first is a great idea.
I'm going to give out samples at the office tomorrow and solicit feedback..
The cheese is on probation for 2 weeks now. I'll cut into one when we get back from vacation next week.
If you ask my wife she will tell you that I am always blowing hot air and wouldn't need her blow dryer. But that's a good idea.
Ok, I brought the smoked spices in, and they were pounced on by my coworkers... So I think it went over well!
My office neighbor brought in his new Pentax DSLR, so he had some macro fun...
(click for full size)
(http://lh5.ggpht.com/_CbvAIVzmFFM/StR7FyelTSI/AAAAAAAA9IU/2RtL1iDaRCU/s720/IMGP0069%20-%20cropped.JPG) (http://lh5.ggpht.com/_CbvAIVzmFFM/StR7FyelTSI/AAAAAAAA9IU/2RtL1iDaRCU/IMGP0069%20-%20cropped.JPG)
Squirt how did the peppercorns turn out when you ground them? a good smoke flavor or just smoke smell when ground?
Quote from: Tenpoint5 on October 13, 2009, 06:39:35 AM
Squirt how did the peppercorns turn out when you ground them? a good smoke flavor or just smoke smell when ground?
To be honest, I haven't tried them yet...
I did use some of that salt on some french fries I baked last night. It was good! Very mild..
That looks like a fun project. I like the smoke black pepper.
Quote from: classicrockgriller on October 13, 2009, 04:17:45 PM
That looks like a fun project. I like the smoke black pepper.
I could probably go into business selling just the smoked salt & paprika at work. I probably gave away 1/2 the jar in small plastic containers..
Another guy asked about smoked sunflower seeds. We'll pursue that when I get back from Charleston next week.
Looks good there squirt.
Who woulda thunk the smoke would penetrate the shell on those pnuts
I have smoked butcher grind b pepper with great success, hot smoked though, just through it in on the top shelf when I was smoking some bacon with Hickory.
Tried salt but it was table salt and you couldn't taste the smoke.
This thread got me thinking - not necessarily a good thing.
My wife buys giant bags of roasted peanuts in the shell; she feeds the chipmunks. Hmmm, chipmunks, but that's another thread.
I'd appreciate some suggestions. Here's the goal. Smoked cheese coated in smoked chopped peanuts and ground smoked black pepper. Sound any good?
I don't know how to salt the peanuts. I dated my cheese as "Do not use before 10/10", and I haven't. So, it's time. I thought of the peanuts in the food processor and the peppercorns in a spice grinder. Then, roll/press the cheese into the mix so that it's coated, rewrap for a week or so.
If this sounds dumb, please tell me. I don't want to waste that cheese.
I think they salt peanuts in the shell by brining.
and you would need to roast them first as well.
The peanuts are in the shell and already roasted. So, that sounds like a salty brine, drying and smoking. I'll see what I can do. The weather around here is supposed to be on and off rain for the next 4 days or so. >:(
Arnie...sounds like overkill to me...the beauty of smoked cheese is the simplicity of what is around it...makes you pay more attention to the smokey cheese? (But what do I know!!!)
I'm sure you know quite a bit LQ. It was just a thought.