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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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10-17-2018, 11:11 AM
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#1 |
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Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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Does smoke accentuate the salt taste?
I posted last week about smoked queso and decided to give it a go. I used the same recipe that I have for just regular beer queso. Wife tried and said it was saltier to her. I happened to have some beer queso in the fridge from a previous batch and she preferred that one. Well eff me... I didn’t have time to adjust and just took it to work.
I may run out to get some cream cheese to throw in there but this certainly was a curve ball.
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Boathouse Smokers Big Black Cabinet |
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10-17-2018, 11:37 AM
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#2 |
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Full Fledged Farker
Join Date: 03-04-18
Location: DeRidder, LA
Name/Nickname : Brad
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It shouldn't be saltier unless it was cooked down more than before.
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Instagram & Facebook: @bigthicketbbq So it goes - Vonnegut |
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10-17-2018, 12:01 PM
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#3 | |
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is One Chatty Farker
  Join Date: 01-25-17
Location: Atlantic Highlands, NJ
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Quote:
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Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers. |
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