Cold smoking with a 3-in-1 Charcoal BBQ Smoker

A couple of months ago, I picked up a 3-in-1 Charcoal BBQ Smoker from Kogan, for what seemed a pretty reasonable $75.  It's a handy little unit, looking a little like a black R2D2.

3-in-1 Smoker and Inkbird Thermometer

In early trials, I did have trouble with the built-in thermometer, which didn't seem to register the fire within. Rather than sending me a replacement thermometer, Kogan refunded $30, which suited me fine.

Without temperature control, I couldn't really have a crack at hot-smoking, not having visibility of either meat or head-space temperatures.  So, parlayed the $30 (plus a little more) into an Inkbird IBT-6X thermometer ($72 in total from eBay).

This digital unit has sockets for six leads, of which four were a part of this package.  This allows scope for two meat probes, and two ambient probes, ideal for a two-level unit such as this.

BBQ Go

And the Bluetooth-enabled app "BBQ Go" monitors all the probes, setting alarm ranges and default targets for a variety of meats. Pretty happy about this.

On the weekend, decided to see how it assisted cold-smoking. As a relative newby to smoking, my early aims are to understand the dynamic of the fire-setting and coal quantities/arrangements, for specific time frames (e.g. a 2-hour smoke).  Once I get this under the belt, I'll start looking into cranking up the coal volumes, to get a better sense of how coal consumption and heat levels change over time. This, I believe, is vital for any serious long-haul hot-smoke attempt e.g. brisket or pork-belly.  I hope to generate some sort of saw-tooth curve of temperature over time, which then allows the proactive lighting and supply of additional coals, keeping the heat in the target range.

Small stack of coals.

But for now, cold-smoke.

For this I'm using a small amount of coal, perhaps 6-8 medium pieces lit by fire starters. I'd like to keep the temperature to a minimum, but still maintain enough glow to ignite the wood chips (Applewood, incidentally, soaked in water for 20 minutes).

After 20 or so minutes of burn, we're ready to go.

The 3-in-1 has quite a few components:  bottom bowl for coals, middle bowl for water (acting as heat sink, humidifier, and drip tray), two grills and a hanging rod in the lid.

But today, I don't need heat control, extra humidity, or a drip tray.  We'll leave the water bowl out.

The plan is to smoke some almonds, and also some mushrooms.

I'll detail the almond preparation recipe in another post, but 400g were put on the lower rack, and the fresh mushrooms on the top.  My theory being the lower rack (minus the water bowl) will get more radiant heat from the coals, and I want to minimise any drying to the mushrooms. So they're on top, and almonds on bottom.

Almonds below, mushrooms above,
and two probes for the temperature.

Lid on, throw a couple of larger chips onto the red coals, and see what happens.

One slight problem with a cheap BBQ Smoker is the somewhat hit-and-miss seal between the components.  Further, there is no control of the air input, only the air output in the lid.

So after a while, there's a fair bit of smoke billowing from all orifices.  The temperature seem to peak at no more that 75C on the lower rack, and 65C on the top.

Whenever the unit stopped leaking smoke, I added more wood chips through the lower of two access doors.

After about 90 minutes, the internal temperatures were down to about 40-45C, and there was little glow left to smoke the remaining chips, so time to decamp the contents, and clean up.

So, to date I have yet to really pack in the coals into the unit for a hot smoke, so not sure how this will all unfold.  But it would seem that a 90-120 minute cold smoke is quite manageable with only small amounts of coal and chips, leaving the food uncooked, and providing a mild-to-medium smoking effect.

As it turned out, the almonds are lightly flavoured with smoke (not as heavy as the salty packaged ones in the supermarket), but great as a pre-dinner snack.

The mushrooms were later sauteed with red onion to provide an accompaniment to BBQ pork steaks.  Worked pretty well.

How many coals for cold smoking  Coals for smoker Charcoal for cold smoking Charcoal for BBQ Smoker  How much coal for BBQ Smoker Inkbird Thermometer Digital Thermometer Coals needed for cold smoking

2016 Rikard Chardonnay

Sometimes you've just got to take a punt, and if the stars align, it can pay off in spades.

Most Aussie wine lovers would know the story of William and Kimberley Rikard-Bell.  I won't retell it here, as others have done so much better than I ever could (Australian Story - Fruit of the Vine 2008). Needless to say, Will and Kimberley have faced more than any of us would want, and the story is quite inspirational.

Libby and I had additional insight into Will's progress after the accident, as Kimberley is niece to our good friend Brendan, whose wife Yvona is Libby's bestie.

So we learnt of his rehabilitation, of his getting back into wine making, his stints at various places, and then the establishment of Rikard Wines in Orange. And then, joy of joys, his passion for cool-climate wines using traditional techniques, and our favourites too.... Pinot Noir and Chardonnay.

Stars were starting to align....

And then we learnt of a foundation member club, involving regular dozens and advance warning of new releases.  At this stage we had no idea what the cost would be, but it all just felt right to us.  If in some tiny way we could be a part of the Rikard-Bell story, we'd love to have that opportunity. And a little bit of FOMO....

We've now received two separate dozen deliveries, which mix up Pinot Noir (the softer white label, and a more robust premium black label), Chardonnay (blue and premium black labels), and a very limited Shiraz. Averaging about $37 a bottle, this would seem a bit brave for untried wines... But untried not for long.

Needless to say, the stars kept aligning. Rich, complex, long, and absorbing. It's great stuff, and I couldn't be happier with our decision to go in boots and all, so to speak.

Oh, and this helped, too .... YGOW

So today we cracked a blue label 2016 Rikard Chardonnay (RRP $30), to have with a lunch of home-made terrine, heirloom tomato salad and french bread stick.

And the wine ? Two words: pineapple cream.  And a couple more: long and rewarding. Not sure if Will would welcome the first two necessarily... maybe "cool-climate tropical fruit notes" and "malolactic characteristics" might be more appropriate wine-speak, but sh!t, I'm calling as I taste it.

(Once in my 20's, I did tell a winemaker their SSB reminded me of Big Mac special sauce.... If I had instead come up with "dill herbaceousness" offence might not have been taken.  I hastily offered "but hey I like Big Macs" however the damage was done.....)

Keep a look out for Rikard Wines.

Pickled Nasturtium ?

Cabbages and related brassica are renowned for the healthy levels of sulfurous compounds called glucosinolates. This is what gives the spiciness in mustard and contributes to the funky aromas that come from sauerkraut.

Now, anyone familiar with Nasturtiums would know their similarity to mustard, with a peppery flavour that is well regarded in salads.

So... why not try fermented Nasturtium leaves ?  Should be like sauerkraut, yeah ?

Nup, forget it.  I gave these guys the usual treatment, and after a few weeks ended up with murky green mush in a fecal-brown fluid.

The overall impression is of a petrochemical refinery, with notes of burnt match head and hints of piggery as a bonus.  I forced myself a little taste, thinking if I didn't I might miss out on the next fad, but have decided that composted lawn clippings is not really my thing.

FAIL

Rotisserie, BBQ & Camp Fire Cooking Public group

If you like going bush and cooking large slabs of animal, check out this FB group.  It's administered by my brother Chris and mates Baz & Ben.

https://www.facebook.com/groups/1146170112121360/

Gets pretty serious.....

Kimchi & pickled ginger

Couple of months ago, I butchered a Wombok cabbage, chopped in some chilli, ginger, and sesame seeds. Not sure if I can call it 'kimchi', but it's in that genre nonetheless.

Tossed the mix with a good salt pour, and compressed it down into a glass jar. The salt brought out the cabbage's juices, and weighted down with help of some baking beads, kept the mix submerged for the period of fermentation.

Now, this little beauty has been bottled and is sitting in the fridge awaiting consumption. Definitely a sauerkraut variant, and a spicy complement to Asian beef dishes I reckon.

But what to do with the remaining pickling juice ?  The stuff is very useful, not only good for one's lower digestive system but infinitely more tasty than plain old white vinegar. 

Shame to waste it.

So let's double-down on the ginger, and aim for something like the pickled stuff that comes with sushi.

One thinly sliced ginger root, two teaspoons of brown sugar, and the kimchi juice.

I'll give it a month or so, and see what happens. I don't expect to end up with the pretty pink pieces you get with sushi, but hopefully will be not too far off.

20 Litres of Whisky

Oh.. the Scotch-man's wet dream.. Your own whisky... .

The marvellous Manly Spirits are currently (but not for long) offering a barrel deal.

40 or 20 Litres of their finest malt spirit, entombed in a custom-made oak barrel, held in bond for 24 months, bottled to your specifications, and labelled uniquely.

Well, it took me some time, but I managed to cobble together three blokes to go four ways in a 20L purchase. Sure, the $1,000 investment (each) might seem risky.... The Nant Whisky saga continues today, casting doubt over barrel programmes.

But hats off to Rob, John and Kieron who came to the party and are sharing the risk.

Mind you, the decision was made infinitely easier by Manly's head, David Whittaker, who offered a year-old sample from 40 litres of sherry-wood malt.

Candied fruit, Christmas cake, and a cask-strength heat to remind that this is no beginner's game. Rich, powerful, and a big future.

Dave, here's our money.

Now for the 2 year wait (sigh)...

Nitrites and Curing Meat

Just got this through my Flipboard feed.... Good motivation to explore alternatives to nitrites / nitrates for preserving meat.

A Scientist Clarifies the Link Between 

Eating Beef Jerky and Mania

http://flip.it/LVzGVY

Pyrmont Pub Crawl

The Pyrmont Pub Crawl

Sue & Paul
Libby & Michael

Afternoon of Sunday 24^th June, 2018

Route

 

 This was originally to be called "The Pyrmont L", due to the shape of the planned route.  But we (well, I) took a wrong turn after the first pub, and it became a deformed "U" instead. 

1.     Pyrmont Bridge Hotel

http://www.pyrmontbridgehotel.com/

Perched conveniently at the western end of the eponymous bridge, the Pyrmont Bridge Hotel is a classic Sydney pub on the ground level.  Central bar, yellow tiles, pressed metal ceilings.

The beer range is basic, but allows the connoisseur at least a couple of choices of Australian craft beer. 

But this pub also has a couple of hidden gems, with two additional floors of bars and balconies.  The food appeared good value, with decent share plates being passed around the other punters.

Pluses:  Convenience, choice of bars, ‘classic’ pub look and feel, 24 hours open.

Minuses: Quite noisy being close to traffic, and beer/wine range could be bigger.

2.     Quarryman’s Hotel

https://www.quarrymanshotel.com.au/

This haven for beer wankers is again an aesthetically-pleasing establishment for the pub lover. Plenty of wood & tile, and old-school diversion of pinny machines.

The beer board is comprehensive, with micro offerings experienced including a Framboise sour from Hawkers Beer, Fixation ‘Squish’ US IPA,  Blackberry Porter from Clare Valley, and a murky Brown Ale ‘Belgian Cookie’ from Big Shed.

Excellent share plates of Mac’n’Cheese Arrancini and spicy mammoth/bison/buffalo wings.  Complementary Cucumber water was a refreshing surprise.

Service was perfunctory, but not unpleasant.

Pluses:  beer, beer, beer…… share plates
Minuses: not many.

3.     The Dunkirk

https://thedunkirk.com.au/

Appealing to a totally different demographic to the Quarryman’s (which needs to, as they are opposite each other), this is a typical local pub, which on the day meant it was gearing up for State Of Origin #2.

The bar manager is a gregarious enough chap, welcoming us to his humble abode and then trying to press-gang lunch onto us.  

A nice find was the stocking of ‘Sagres’, Portugal’s version of Heineken.  Not a bad cleansing lager, and at $4.50 cheap in anyone’s book.  It sits alongside Schofferhoffer in the bar fridge, again a nice little surprise.

The pub has good warmth, and comfortable leather sofas, so ideal to settle in on a cold day.

Pluses: greeting, comfort

Minuses: beer range, wine range

4.     Harlequin Inn

https://www.harlequininn.com.au/

Possibly the weakest link in the day’s venues, this big pub sits on the corner of the central Pyrmont plaza.  Again, geared up for SOO#2, so lots of annoying blue balloons.

Some reasonable beer (including Akasha lager) and wine choices, which were consumed in the westering sunshine out on Harris St footpath. 

Fairly pleasant, although the regular buses made breathing and listening quite the challenge at times.

Pluses: Locality and street side drinking (when quiet)
Minuses: Closed afternoon kitchen, and street side drinking (when not)

5.     The Terminus

https://terminuspyrmont.com/

Arguably the find of the day, this recently renovated and reopened pub is hitting the mark in all areas, including food, atmosphere, beer, and service.  TV chef Colin Fassnidge has been involved with the makeover and the design of the new menu.

The down stairs bar is beautifully appointed, and so too the upstairs rooms, including a modern outdoor terrace, and plenty of inside rooms for groups to spread out.

All four of us ordered the beef cheek pie, and some interesting cocktails such as a ‘Twostep’ smoked gin offering, and honeyed rum. Ideal for a winter’s pub crawl.

Langhorne Creek shiraz and Yarra Valley pinot noir also made ideal accompaniments to the pies. A $90 bottle of St Hugo was tempting, but arguably a step too far.

Pluses:  food, beer, wine, service, ambience
Minuses: should have come here first……

6.     Pyrmont Point Hotel

https://pyrmontpoint.com.au/

Our final destination for the day, this is another pub with potential.  Seemingly geared up for another, different contemporaneous football event, this place is aiming to please. It’s hard to step up and compete with a near-neighbour such as The Terminus right across the road.

A couple of reasonable crafties on tap, including an offering from Batch Brewing. It was good of the bartender to cross-sell a jug, instead of paying more for two pints.

The ladies bravely dived into the mulled wine, ostensibly an ideal offering for the season.  While there was lots of spice and warmth, it felt a bit thin.  Maybe one needs three or more glasses to be find its appeal…

If this was the only pub in the neighbourhood, it would be a good regular haunt. It can’t compete with its neighbour, though.

Pluses: Jugs of craft beer

Minuses: Mulled wine, distracting neighbour

In summary, this was an excellent adventure, and certainly the first of many.  I have already started planning a Surry Hills expedition, which may take several iterations (many more pubs in that area).

Pyrmont is a great location to spend a lazy afternoon.  Easy to get to, good range of pubs, food, and other attractions such as the casino, maritime museum, and Darling Harbour precincts.

Aussie Beer Blog

Finally worked out how to get back into the old blog...
Here it is for historical reference....http://aussiebeerblog.blogspot.com/

Single Malt Whisky of the month

For a couple of years I've been subscribing to The Whisky Club., which has been kicking on from strength to strength for four years now. Ostensibly free to join, it's an opt-out arrangement whereby a monthly whisky is offered, and if you don't want it, you follow the links and specify as much through the web site buttons.

I think it's a good arrangement. The monthly offer is always an interesting whisky - certainly hard to find through normal channels and, quite often, a specific barrel prepared for The Whisky Club itself. The trick of course is remember to read your emails at the start of the month, as you only have a couple of days to opt-out. You forget, you're up for a bottle plus freight.

But, generally, even with this oversight you're up for about $120-$140, which considering the standard on offer is pretty good.

Before I continue, if any reader is interested in joining, please email me first, as I will get a referral bonus for anyone I sign up, which takes the form of free whisky !

July 2018 has an interesting offer. Coming out of Brittany in northwest France, this is a fine example of how non-Scotch whisky is one of the growth areas in world spirits.

Armorik Small Batch Whisky de Bretagne, Lot F270 318 - American Oak.

The tasting notes describe it as Golden yellow, with elegant intensity of vanilla, peach, jasmine flowers.  I quickly note the American Oak, as it gives me flash-backs to my first experience with Jim Beam, as a 16 year old. While that incident need not be explored further, I hasten to add that my more recent bourbon experiences have, for the most part, been pleasurable.

As the malt opens up, the vanilla sweetness becomes more evident, with less oaky aromas. Not sure what jasmine smells like in this context, but peach I will go with, plus some light spiciness.  It promises a nice, light flavour and mouthfeel.

I taste fruit, maybe some green apple or pear, with a touch of spice - maybe nutmeg or light pepper. It's a delicate mouthfeel, without oiliness or the heaviness of a big oak influence.  Finishes quite tingly and dry.

I recall the late Michael Jackson (not the gloved one) describing certain lighter Scotch styles as 'breakfast malts'.  Far be it from me to judge the wisdom of this, I however could see this cutting nicely through some muesli and fruit.

Welcome

Welcome to the inaugural post in Brews, Reviews, & BBQs.

It's not my first go at blogging, having kicked off the short-lived AussieBeerBlog some years back. Still some good stuff there, but it's time to bring together more recently acquired interests.

In the kitchen, I've started playing around with various brinings & preservings, such as pork loins and sauerkraut. For better or worse it is worth documenting, and sharing with like-minded folk.

In the front yard there has recently appeared a smoker, and a fire pit.  These each have their own joys, vagaries, challenges, and, again, worth sharing with like-minded folk.

The new BBQ fire pit .... trial run

1st BBQ on the fire pit... risking some quality
scotch fillet over wood of dubious heritage.

Outside of the home, there is a lot to experience.  Sydney is seeing a boom in breweries, distilleries, craft beer bars, wine bars, whisky/rum bars...... Even the previously-described "beer desert" that is Sydney's Northern Beaches has recently blossomed into a beer & spirit destination, from Manly through Brookvale, to Mona Vale.

Local IGA Supermarkets now sell weird imports, Aldi is offering award-winning 20 year old Scotches on the cheap, and Growlers are now sold alongside Squeelers and Canimals....

It's hard work staying on top of all this, and even harder work trying to remember all these experiences, successes, failures, and the occasional gem recipe that needs to be kept for posterity.

And I'm hoping to purloin some contribs from my brother Chris, who has significant experience in the realm of fire & smoke.

Off we go....