Baked Ice - Page 2

el_matt · 11-18-2012, 11:29 AM

Did you use this water?
http://www.bbq-brethren.com/forum/sh...d.php?t=146617

Matt

BBQMaverick · 11-18-2012, 12:08 PM

Very Nice

Love me some warm pecan pie and ice cream.
All about bourbon here in KY, what do you like ?

juslearning · 11-18-2012, 01:03 PM

That was great!!!! Thanks!!!

JazzyBadger · 11-18-2012, 02:07 PM

What will they think of next?!

Oldyote · 11-18-2012, 02:53 PM

Quote:

Originally Posted by BBQMaverick

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.

Bob in St. Louis · 11-18-2012, 03:31 PM

Wow, that's cool. Although, I'm having a hard time wrapping my head around the fact there's anything left but steam.

Al Czervik · 11-18-2012, 04:40 PM

Very cool Ric! The pie looks killer and the ice sphere is brilliant. Are you still working on the naked lady mold too?

Skidder · 11-18-2012, 04:49 PM

Totally speechless!

Q Junkie · 11-18-2012, 05:09 PM

I’ve 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 butcher’s 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.

Q Junkie · 11-18-2012, 05:12 PM

Oh yea, great looking pie and cocktail.

Oldyote · 11-18-2012, 05:12 PM

Quote:

Originally Posted by Al Czervik

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.

Oldyote · 11-18-2012, 05:16 PM

Quote:

Originally Posted by Q Junkie

I’ve 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 butcher’s 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.

Gore · 11-18-2012, 05:34 PM

If you're going to wrap, I think you've got to use foil. Butcher paper doesn't cut it in this case.

Q Junkie · 11-18-2012, 05:53 PM

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.

BBQMaverick · 11-18-2012, 07:13 PM

Quote:

Originally Posted by Oldyote

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.

11-18-2012, 01:03 PM	#18
juslearning is one Smokin' Farker Join Date: 01-30-11 Location: McCormick, SC	That was great!!!! Thanks!!! __________________ Proud supporter of #14 Tony Stewart. Go Smoke!!!!

11-18-2012, 02:07 PM	#19
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	What will they think of next?! __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

11-18-2012, 03:31 PM	#21
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	Wow, that's cool. Although, I'm having a hard time wrapping my head around the fact there's anything left but steam. __________________ 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

11-18-2012, 04:40 PM	#22
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Very cool Ric! The pie looks killer and the ice sphere is brilliant. Are you still working on the naked lady mold too? __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

11-18-2012, 05:34 PM	#28
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	If you're going to wrap, I think you've got to use foil. Butcher paper doesn't cut it in this case. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

11-18-2012, 11:29 AM	#16
el_matt Babbling Farker Join Date: 12-08-09 Location: Turlock, California	Did you use this water? http://www.bbq-brethren.com/forum/sh...d.php?t=146617 Matt

11-18-2012, 12:08 PM	#17
BBQMaverick On the road to being a farker Join Date: 10-07-12 Location: Western KY	Very Nice Love me some warm pecan pie and ice cream. All about bourbon here in KY, what do you like ?

11-18-2012, 04:49 PM	#23
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Totally speechless!

11-18-2012, 05:12 PM	#25
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	Oh yea, great looking pie and cocktail.

11-18-2012, 05:53 PM	#29
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	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.