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Emson Pressure Smoker.

I hard a hard time tasting rubs, when I used the smoker, the first few times.

When I would smoke-then roast a whole chicken, I had to put a lot of rub, then smoke it just the right about (not too long) so I could taste both the smoke and the rub flavor.

If you're interested, look for my post on Feb 23, 2014 04:00 PM for more details on the timings. But it might not apply to you, since you used chicken breasts, instead of a whole chicken.

I only used chicken breasts once, it came out dry, I probably smoked it too much.

about 16 hours ago
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Would you use light beer, or a dark beer? How does it impact the taste? Or is it something more for use when baking? Would a dark beer (porter, stout) provide a roasted taste?

How does the beer bread taste without the smoked flour? Just so I have something to compare it to, for if/when make it, I use the smoked four.

For the mix-ins, I'm thinking rosemary, lemon zest, and chopped jalapeno.

But I wonder if that, especially combined with the smoked four, it will have too much flavor. Haha.

Apr 13, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

When you smoked the flour, was it ready to use right away? I'm going to try smoked four in pizza.

Do you think if using smoked flour with smoked cheddar, it would be hard to tell whether the smokiness came from the dough, or the cheese?

Apr 12, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Isn't the bottom rack, the partial rack, attached to the stand? It comes apart from the stand?

Apr 12, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Thanks!

Apr 12, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Do you put fresh wood chips in between smoke cycles?

Apr 12, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

How many foil trays did you have total?

And there was 2/3 cup four on each tray?

So to summarize, was this the process?

* Set up your foil trays.

* Cold smoke for 20 mins, then sift all the trays together to blend.

Then redistribute.

* Cold smoke for 30 minutes, blend together, redistribute.

(Repeat 3X)

Apr 11, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Hmm, smoked flour in pancakes sounds good.

What's beer bread, got a recipe?

Smoked flour in corn bread sounds good too.

BTW, do you plan to check this thread for a while? As in, for several months?

Because if so, I might ask for suggestions for one of these recipes, and how I should go about doing it.

Apr 11, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

My bottom rack would sit directly on top of the charring cup. There would not be a gap. That's why I needed the foil layer in between.

Maybe some of the manufacturing was fixed in yours?

Apr 11, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

I line the entire bottom of the rack with foil. And sometimes the sides too.

I also cover each rack layer in foil, when I use them.

Apr 11, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Yeah, I wrap the bottom rack of the metal stand, with tin foil, so there's something in between the stand, and the charring cup.

This helps prevent the charring lid from sticking to the metal stand, and makes cleaning the racks easier too.

Apr 08, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Can you upload a pic of what you mean, and the nonstick cooking insert?

Apr 08, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Nice.

Thanks for all the updates today, KCLADI and Ninevah.

Apr 07, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

I agree, I wish there were more recipes.

I haven't bought the book.

Lately, we've been smoking cheddar (tried sharp, medium, and white) and using it on homemade pizza.

Apr 05, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

KCLADI, have you cold smoked any spices yet?

Apr 05, 2014
nuraman00 in BBQ, Smoking, & Grilling

Marinade Of The Month and Mustard Of The Month.

Uncle Jack's Mustard:

I don't like it as much. Too grainy, they're annoying.

Apr 05, 2014
nuraman00 in General Topics

Emson Pressure Smoker.

That's a good helpful tip, to shake it around.

Mar 12, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

Thanks. I haven't cold smoked anything before, so include as many details on your recipe and process as you can.

Mar 12, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

I haven't tried spices or flour before. But I think it can be done.

That's a good idea, to try some spice.

Please let us know if you try this, and what the results are.

Mar 11, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

I smoked 1lb. of medium cheddar for 20 minutes, then used it on homemade pizza the next day.

All 3 of us liked it.

Feb 23, 2014
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

I made cookingmal's smoke-roasted curry lemon chicken.

I lost both of my wings, and the back cracked a little, when I was transferring it from the smoker, to the oven (after I had let it cool for about 15 mins).

What adjustments do you think I should make next time? Here's a summary of the 3 times I smoked a whole chicken.

1st time: Smoked for 55 mins. Back completely split in half. Too long.

2nd time: Smoked for 35 mins, oven for 40 mins. Very good. No structural damage, or problems transferring the chicken from the smoker to the oven. But I only tasted good smoke flavor the 1st day, the rest of the days was the rub flavor.

3rd time: Smoked for 45 mins, oven for 30 minutes.
I also put the apple juice, lemon, and garlic in the bottom of the smoker.

The flavor:

There was a subtle flavor in a few of the bites I had on the first day, especially near the skin.

I also don't taste the impact the lemon I squeezed on it, before I put it in the oven. Maybe the lemon was just supposed to bring out the flavor.

When I was putting the red curry on last night, I was nervous, thinking it might taste weird. But as I'm eating it, it tasted fine. Pretty good.

Ok, so I liked the smoky flavor during this attempt. It was consistent during every day I've had it.

It's not a 100% comparison to the past attempts, because this time was red curry spice, whereas before I would use a custom spice blend.

But I'm not sure what to do in terms of cooking times, because I don't want the back to break, or I don't want to lose wings, like I did during this 45 mins smoker / 30 mins oven attempt.

What should I try next?

* Drop back down to 35 mins smoker / 40 mins oven, because the back won't break (at least it didn't the previous time with these times). And maybe the lack of consistent smoke flavor was just some random thing last time.

* Drop down a little to 40 mins smoker / 35 mins oven. (Never tried.)

* Try 45 mins smoker / 35 mins oven, and hope it doesn't break again? Maybe let it cool even more than I did between transferring from smoker to oven? I let it cool for 20 mins the time the back didn't break (35 mins smoker / 40 mins oven), but only 15 minutes this recent time (45 mins smoker / 35 mins oven). I'm not sure if there's much more it needs to cool than 15 mins. That seems like enough, mostly. I don't know.

Feb 23, 2014
nuraman00 in BBQ, Smoking, & Grilling

Marinade Of The Month and Mustard Of The Month.

So I thought the marinade was only a 6 month club, but it was a 9 month club!

January 2014 Marinade: Creole "Shut My Mouth!" Maison Louisianne Marinade.

This was great, had a nice spicy cajun flavor.

February 2014: The Original Australian Tangy Ginger Lime Marinade (2nd pic):

Haven't had it yet, but it uses Australian ginger.

Feb 23, 2014
nuraman00 in General Topics
1

Marinade Of The Month and Mustard Of The Month.

November 2013 (Red Tail Ale Garlic Ginger) marinade in use:

It was ok, not that unique from other things I've had. (1st pic).

* December 2013 (Chateau White Garlic) marinade in use (2nd pic):

There wasn't much flavor. Creamy, but bland.

Feb 23, 2014
nuraman00 in General Topics

Best Cheese pizzas?

40th stop: Cotogna (2nd visit):

I can't remember the exact combination I had, it's been 4 months.

Some kind of prosciutto pizza.

Good pizza, great crust, like last time. I might prefer Zero Zero's crust over Cotogna's, don't remember as it's been 4-6 months since I've been to either, last. But both are among the best wood-fired crusts.

Their appetizer focaccia bread is also good. Soft but with the herb combination.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Pi (take into account that this is a bar first, that serves pizza, by those standards it's very good)

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Slicers

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Oliveto's (Farm egg pizza is unique, have to try it)

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Feb 23, 2014
nuraman00 in San Francisco Bay Area

Best Cheese pizzas?

39th stop: Slicers Pizza:

I had the large cheese pizza. They confirmed that they used two different kinds of mozzarella (one drier than the other I think), and Parmesan.

The cheese blend was good.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Pi (take into account that this is a bar first, that serves pizza, by those standards it's very good)

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Slicers

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Oliveto's (Farm egg pizza is unique, have to try it)

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Feb 23, 2014
nuraman00 in San Francisco Bay Area

Best Cheese pizzas?

Posting here as it might be easier to see new posts if they're at the bottom of the thread.

+++++++++++++++++++

38th stop: A16 Rockridge:

I had:

* Appetizer bread: There were two different kinds. Both flavorful and high quality breads.

* burrata: This was better than any burrata I've had. Robert Lauriston was right, there's really is fresher. While I was there, they confirmed that they get it flown in every day.

It was foamy but also flavorful.

rachetta — tomato sauce, prosciutto cotto, basil, fior di latte,spring onion, ricotta, monteporo

It was great. Great flavor, great crust. It was easy to cut the pizza with the scissors, I think my first time using scissors for pizza.

And the handle was fun to eat too.

* Some kind of cinnamon pumpkin bites, don't remember the name anymore. I believe there was a custard filling in them. This was rich, but also good too.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Pi (take into account that this is a bar first, that serves pizza, by those standards it's very good)

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Oliveto's (Farm egg pizza is unique, have to try it)

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Feb 23, 2014
nuraman00 in San Francisco Bay Area

Marinade Of The Month and Mustard Of The Month.

From left to right:

November 2013 Marinade: Red Tail Ale Garlic Ginger marinade. (Haven't had it yet, will do this week).

My reaction though: Red Tail Ale again? Really? I know this one is Garlic Ginger, and the previous one was Sesame Herb, and the previous one was good. But how about some different brands?

Hopefully it's good.

December 2013 Marniade: Chateau White Garlic Marinade.

October 2013 Mustard: Uncle Jack's Whole Grain Mustard With Chives.

Dec 16, 2013
nuraman00 in General Topics

Marinade Of The Month and Mustard Of The Month.

* Roasted Mango Chipotle Marinade: It was sweet, not spicy. No chipotle flavor at all. It's decent, but not something I'd want again.

* Brownwood Farms Famous Kream mustard: It's a thick brown mustard. Has a sweet flavor, but also some spiciness too! Usually mustards are either sweet, or spicy, but this manages to have both.

Dec 15, 2013
nuraman00 in General Topics

Best Cheese pizzas?

I agree that sometimes it can be interfering, if the other cheeses are of quality. It's not necessary sometimes.

For example, it might have been what through me off about my San Francisco Pizza stop (in Oakland).

Oct 26, 2013
nuraman00 in San Francisco Bay Area

Best Cheese pizzas?

wolfe: So the Double Cheese Burst was only available in India and Malaysia?

Oct 25, 2013
nuraman00 in San Francisco Bay Area