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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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05-15-2013, 08:51 AM
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#1 |
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Knows what a fatty is.
Join Date: 01-12-13
Location: Columbia, MO
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Smoked Ice
Sounds like drug slang...
I had a cocktail at a restaurant in KC that blew my mind. The ingredient that set it off was hickory smoked ice. When the cubes started melting it infused the liquor with that heavenly smoked flavor, and it really set it off. Has anyone had any experience with this? I'm going to give it a go, and see if I can recreate the drink next time I fire up the UDS. |
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05-15-2013, 08:53 AM
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#2 |
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is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Where was this at in KC?
__________________
Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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05-15-2013, 08:54 AM
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#3 |
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Knows what a fatty is.
Join Date: 01-12-13
Location: Columbia, MO
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Gram and Dun on the plaza. It was called "the smoking Dun". I like the place because they really experiment with flavors. They call their cooks "chemists".
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05-15-2013, 08:57 AM
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#4 |
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Knows what a fatty is.
Join Date: 01-12-13
Location: Columbia, MO
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I've also heard of folks using smoked ice for bloody marys, which sounds incredible too.
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05-15-2013, 09:07 AM
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#5 |
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is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Another method is to pour straight bacon grease into a bottle of bourbon, and after letting it sit for a length of time, you pour off the bourbon into another bottle. Saw it on the food network. Supposedly gives the bourbon a tasty bacon-smoky flavor. I would try it once.
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05-15-2013, 09:09 AM
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#6 |
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Knows what a fatty is.
Join Date: 01-12-13
Location: Columbia, MO
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I'm with you on that one, Timmay. That sounds like a good time.
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05-15-2013, 09:23 AM
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#7 |
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Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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Hmmm...Smoke infused Jameson sounds like it would be really good...
__________________
Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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05-15-2013, 09:25 AM
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#8 |
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Knows what a fatty is.
Join Date: 01-12-13
Location: Columbia, MO
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Yeah, that's what I'm talking about.
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05-15-2013, 09:39 AM
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#9 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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I tried the smoked ice once on my WSM22.5. It was the most disgusting thing I've had in my piehole in a long time. As it started melting, the Makers Mark I was drinking it with "took on the flavor" (shall we say..) which wasn't very plesant.
Just for grins, I sucked a cube out of the glass and swished it around with my tounge. That lasted about 5 seconds before I spit it out and threw away a glass of yum yum. I smoked cigarettes for 25 years. Quit about 3 years ago. That being said, I feel qualified to make the comparison of the smoked ice to drinking the water out of an ashtray that was left outside in the rain. I don't know what I did differently than the pros do, but I"m not sure I'd be willing to waste my time trying it again.
__________________
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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05-15-2013, 09:44 AM
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#10 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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There was a thread here about some smoked ice. I have thought about giving it a go, but I don't really drink liquor all that much.
http://www.bbq-brethren.com/forum/sh...d.php?t=150367 My guess is that you would have to be careful about not oversmoking the melting ice.
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~Ren~ Fat Kids Club Founding Member |
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05-15-2013, 09:47 AM
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#11 |
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Knows what a fatty is.
Join Date: 01-12-13
Location: Columbia, MO
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Good to know, Bob! I wonder what went wrong, or what the difference is. And maybe aawa is right...maybe oversmoking would be bad. I'll try it on a cheap drink and see what happens.
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05-15-2013, 09:55 AM
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#12 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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The things I would do to ensure success with this. Taste the water after the ice had been smoked. This will give you the full flavor of the ice as it melts. Also use a big ice mold. This will make it so you don't have as much surface area so the ice melts slower and thus giving the alcohol a slower taste of the smoke.
Something like these.
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~Ren~ Fat Kids Club Founding Member |
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05-15-2013, 10:02 AM
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#13 |
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Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama
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My first thought would be to put some water in a bowl on the smoker and run for a while. Then freeze the water.
You might also get different results between cold smoking the water and hot smoking. |
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05-15-2013, 10:09 AM
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#14 |
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Knows what a fatty is.
Join Date: 01-12-13
Location: Columbia, MO
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Definitely some good thoughts to take into consideration! I haven't tried cold smoking...this might need to be a new chapter in my life...eventually. Do/can people cold smoke with a UDS? And what's the most common cold-smoked item?
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05-15-2013, 10:13 AM
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#15 | |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
I have the A-Maze-N smoker that uses the saw dust. It works great for cold smoking cheeses since it doesn't generate a lot of heat.
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~Ren~ Fat Kids Club Founding Member |
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