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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-18-2012, 11:29 AM   #16
el_matt
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Did you use this water?
http://www.bbq-brethren.com/forum/sh...d.php?t=146617

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Unread 11-18-2012, 12:08 PM   #17
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Very Nice

Love me some warm pecan pie and ice cream.
All about bourbon here in KY, what do you like ?
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Unread 11-18-2012, 01:03 PM   #18
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That was great!!!! Thanks!!!
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Unread 11-18-2012, 02:07 PM   #19
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What will they think of next?!
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Unread 11-18-2012, 02:53 PM   #20
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Quote:
Originally Posted by BBQMaverick View Post
Very Nice

Love me some warm pecan pie and ice cream.
All about bourbon here in KY, what do you like ?
Oh how I wish I could list off a whole slew of great ones that I've tried.

I've tried a few but always go back to Jim Beam Black. I'd try more but the ones that I would like to try are too expensive. I've had Buffalo Trace and thought that was pretty good and while I know its not bourbon my favorite drink outside if a great craft beer is still Jack.

I'm guessing if I could afford to try some of the top shelf stuff I'd find a few more that I like. My problem really is that I don't know if I've met a Bourbon I didn't like.
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Unread 11-18-2012, 03:31 PM   #21
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Wow, that's cool. Although, I'm having a hard time wrapping my head around the fact there's anything left but steam.
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Unread 11-18-2012, 04:40 PM   #22
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Very cool Ric! The pie looks killer and the ice sphere is brilliant. Are you still working on the naked lady mold too?
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Unread 11-18-2012, 04:49 PM   #23
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Totally speechless!
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Unread 11-18-2012, 05:09 PM   #24
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Iíve tried this Baked Ice on the UDS before with disastrous results.
I tried the low and fast method, I probed until it stopped probing like butter, I wrapped in the red butchers paper when the IT was below 32 deg and I still do not achieve the results that I want

Here it is after wrapping in butcherís paper.
I still do not get the perfect Ice Sphere. Pretty good partial radius but the overall product is just not as good as yours.
I also noticed the superb marbling in your sphere. Where are you getting your water?
I used Costco water for this. I have so much to learn.
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Unread 11-18-2012, 05:12 PM   #25
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Oh yea, great looking pie and cocktail.
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Unread 11-18-2012, 05:12 PM   #26
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Quote:
Originally Posted by Al Czervik View Post
Very cool Ric! The pie looks killer and the ice sphere is brilliant. Are you still working on the naked lady mold too?
You promised never to talk about that.
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Unread 11-18-2012, 05:16 PM   #27
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Quote:
Originally Posted by Q Junkie View Post
Iíve tried this Baked Ice on the UDS before with disastrous results.
I tried the low and fast method, I probed until it stopped probing like butter, I wrapped in the red butchers paper when the IT was below 32 deg and I still do not achieve the results that I want

Here it is after wrapping in butcherís paper.
I still do not get the perfect Ice Sphere. Pretty good partial radius but the overall product is just not as good as yours.
I also noticed the superb marbling in your sphere. Where are you getting your water?
I used Costco water for this. I have so much to learn.
I'm thinking its the probe that is farking you up. You might just have to wing it or go by feel. I can't take any credit for the marbling. I think that is likely to be a different result each time. As far as water goes I just use regular tap water but it does come from Lake Superior so that might be the secret.

Don't give up man you will get it.
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Unread 11-18-2012, 05:34 PM   #28
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If you're going to wrap, I think you've got to use foil. Butcher paper doesn't cut it in this case.
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Unread 11-18-2012, 05:53 PM   #29
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That ice sphere (if I can call it that) was not worthy of a fine Kentucky Bourbon, so I dispatched it into a "Captain & Coke".
BTW, brining does not help.
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Unread 11-18-2012, 07:13 PM   #30
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Quote:
Originally Posted by Oldyote View Post
Oh how I wish I could list off a whole slew of great ones that I've tried.

I've tried a few but always go back to Jim Beam Black. I'd try more but the ones that I would like to try are too expensive. I've had Buffalo Trace and thought that was pretty good and while I know its not bourbon my favorite drink outside if a great craft beer is still Jack.

I'm guessing if I could afford to try some of the top shelf stuff I'd find a few more that I like. My problem really is that I don't know if I've met a Bourbon I didn't like.

If you have never tried Russells Reserve by Wild Turkey I highly recommend it. It's a very good and a reasonabaly priced 10 year bourbon. I live in KY, have toured most of distilleries and have tried most of them. This is my go to bourbon. Just wish I could gobble and turkey hunting would be much easier.
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