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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-18-2013, 08:03 PM
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#31 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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It's been a month. How is the cheddar looking?
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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07-18-2013, 08:05 PM
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#32 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Yeah....are you ready to give us some yet?
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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07-18-2013, 08:13 PM
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#33 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Great to see that you are getting into the cheese making as well. I have researched, read books, made a cheese cave (also works for drying prosciutto, salami, etc. Problem is my equipment is in my shop and I need to have a dust free period of serveral days before I get going... I can't wait. I plan on making a soft spreadable goat cheese (Chevre) first due to the short ageing required. I can't imagine waiting 6 months to find out I am a failure...
Looks great! I can't wait to get after it. Thanks for the inspiration.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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