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 Post subject: Re: Winter Fun
PostPosted: Fri Jan 06, 2017 1:43 pm 
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Trail Rider
Trail Rider

Joined: Tue Sep 13, 2016 9:52 pm
Posts: 92
Location: Northern Ontario
That is a very good deal. I never liked the Royal Oak in the past. I recently picked up a couple bags because it was all that was around. Totally different than before and I liked it a lot. Nice surprise. It used to stink and had nails rocks etc.?

Costco has Basque? Sugar Maple ( bag with the loon on it) my favourite and Dragons Breath. You should see the weird looks I get with a cart full at checkout.

What is your cast iron seasoning formula?

How do you make motzarella?

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 Post subject: Re: Winter Fun
PostPosted: Fri Jan 06, 2017 3:52 pm 
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Adventure Rider
Adventure Rider

Joined: Mon Aug 11, 2014 5:12 pm
Posts: 2591
Location: South Central PA
Kanuck wrote:
That is a very good deal. I never liked the Royal Oak in the past. I recently picked up a couple bags because it was all that was around. Totally different than before and I liked it a lot. Nice surprise. It used to stink and had nails rocks etc.?

Costco has Basque? Sugar Maple ( bag with the loon on it) my favourite and Dragons Breath. You should see the weird looks I get with a cart full at checkout.

What is your cast iron seasoning formula?

How do you make motzarella?


Royal Oak has many different charcoals from different countries. What I get is made of American hardwood. I do not buy charcoal made from South America not that it isn't good but for deforestation reasons.

Cast iron cleaning - when you done cooking for the evening put whatever cast iron on the BGE you want cleaned, open the daisy wheel and the draft door and let it go until the fire burns out. This will remove all the old seasoning, food and residue off the cast iron and leave it in the raw. To season get the BGE up to 300*F, warm the cast iron for a few minutes remove and coat with vegetable shortening AKA Cricso. Put back in the BGE for an about an hour then recoat and let in for 2 hours. You can recoat as many time as you like but let it cook off in between coats. Only apply enough Crisco to coat, no puddles. After that cook as usual or preferably with fatty food to add additional layers of seasoning. To clean after cooking, kosher salt and a ball of aluminum foil to act as scrubber. Wipe out and then wire off with a paper towel with a little cooking spray on it to.

For Mozzarella you need animal or vegetable rennet a gallon of milk a thermometer and some salt. Youtube has some good video's on how to make the aforementioned work.

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 Post subject: Re: Winter Fun
PostPosted: Fri Jan 06, 2017 6:07 pm 
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Trail Rider
Trail Rider

Joined: Tue Sep 13, 2016 9:52 pm
Posts: 92
Location: Northern Ontario
I'll have to try those tips thanks. It's hit and miss with my cast iron. I just use it and don't use any soap. It usually fairs ok.

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JNS low peg brackets
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Chopped Fender
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 Post subject: Re: Winter Fun
PostPosted: Fri Jan 06, 2017 6:09 pm 
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Adventure Rider
Adventure Rider
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Joined: Sun Apr 29, 2012 5:27 pm
Posts: 1844
Location: Connecticut, now in England
:clapping: Totally excellent skate rink ! Your kids and neighborhood kids are lucky to have you build this for them ! :drinks:


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 Post subject: Re: Winter Fun
PostPosted: Fri Jan 06, 2017 6:34 pm 
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Adventure Rider
Adventure Rider

Joined: Mon Aug 11, 2014 5:12 pm
Posts: 2591
Location: South Central PA
Kanuck wrote:
I'll have to try those tips thanks. It's hit and miss with my cast iron. I just use it and don't use any soap. It usually fairs ok.


If it's already seasoned you can add do the Crisco treatment anytime to add an additional fresh layer of seasoning. Once really well seasoned it will stand up to acidic things like tomato based soups, stews and/or sauce.

I have a piece of Sockeye curing as we speak. Going to try and make cold smoked Lox.

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 Post subject: Re: Winter Fun
PostPosted: Fri Jan 06, 2017 7:17 pm 
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Trail Rider
Trail Rider

Joined: Tue Sep 13, 2016 9:52 pm
Posts: 92
Location: Northern Ontario
I use a brine over night for fish. 3 to 1 brown sugar and coarse salt. Takes a lot of the water out. Nice sweet/smoke/salt taste.

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 Post subject: Re: Winter Fun
PostPosted: Fri Jan 06, 2017 7:19 pm 
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Trail Rider
Trail Rider

Joined: Tue Sep 13, 2016 9:52 pm
Posts: 92
Location: Northern Ontario
Plonker wrote:
:clapping: Totally excellent skate rink ! Your kids and neighborhood kids are lucky to have you build this for them ! :drinks:


Thanks. It's cheap entertainment. Every year I say no but... when your kids say that's all I want for Christmas is a rink. Hard to say no. They are on it right off the school bus and are known to eat dinner with skates on lol.

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Barkbusters
Baja Works screen
Dirtracks
Pelican cases
JNS low peg brackets
Motorcross Pegs
Manual tubes x 2
Hideneau Scouts
Chopped Fender
Rattle can flat black paint


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 Post subject: Re: Winter Fun
PostPosted: Fri Jan 06, 2017 7:44 pm 
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Trail Rider
Trail Rider

Joined: Tue Sep 13, 2016 9:52 pm
Posts: 92
Location: Northern Ontario
Siraltitude wrote:
Wifey poo almost cried, crapped and croaked when she saw my "gift to me" price tag.

Her only words were, you better use it.

And I have. If she ain't doing it in the slow cooker, I'm doing it out side.


Been there done that. Yes very $$$. I really enjoy it though. I got a Vision a BGE knockoff. Half the price but about the same cost to replace my burnt out stinky gasser. I started by getting a Weber kettle then a homemade smoker. I haven't looked back since.

My Ugly Drum Smoker build

Image

_________________
Ricochet Bash Plate
Barkbusters
Baja Works screen
Dirtracks
Pelican cases
JNS low peg brackets
Motorcross Pegs
Manual tubes x 2
Hideneau Scouts
Chopped Fender
Rattle can flat black paint


Top
 Profile  
 
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