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Cooking with board famous Epicurean cdbearde

della

della

Well-Known Member
Gold Member
Dec 11, 2001
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CD will be sharing culinary tricks and secrets known by only a very select group of master chefs around the world.

Feel free to drop a recipe to be reviewed by one of the boards top Gastronomical critics in the modern age.
 
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Since CD is about to enter the thread I'll start off with a question everyone has wondered at some time in their life.

What is the ideal wetness for drinking water, Chef bearde?
 
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Demarcus Kidd-Miller said:
Literally the only thing I know how to make is to brown mild sausage in a skillet, cut up a block of regular Velveeta and a block of queso Velveeta, put it in a crock pot, add a can of rotel. It's a really easy dip to make but its so good.
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My wife makes something similar, this year I took the sausage and smoked it before she made it, and it went over great. I just wish @della understood the real meaning of smoking. But we all love her, no matter how smart she pretends to be. 🤣
 
cdbearde said:
My wife makes something similar, this year I took the sausage and smoked it before she made it, and it went over great. I just wish @della understood the real meaning of smoking. But we all love her, no matter how smart she pretends to be. 🤣
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I think you need to scoot your ass from behind the keyboard and let your wife type. Mrs CD, what ingredients do you use in making your award winning cornbread?
 
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Rod Dangerfield said:
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Get out of here loser.
 
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della said:
Since CD is about to enter the thread I'll start off with a question everyone has wondered at some time in their life.

What is the ideal wetness for drinking water, Chef bearde?
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sparkling young lady. wake up please,
Milk can be more hydrating
than water because it contains lactose, protein, and fat, which slow down how fast fluid is emptied from the stomach.
Now kiss it young lady!!!!!🤣🤣
 
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cdbearde said:
sparkling young lady. wake up please,
Milk can be more hydrating
than water because it contains lactose, protein, and fat, which slow down how fast fluid is emptied from the stomach.
Now kiss it young lady!!!!!🤣🤣
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That is not an answer.
 
della said:
I think you need to scoot your ass from behind the keyboard and let your wife type. Mrs CD, what ingredients do you use in making your award winning cornbre
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della said:
That is not an answer.
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It is because my wonderful wife told me it is!!!! Now that is a Fact.
Do you want to know about smoking, I can tell you every secret I have, including smoking cheese as long as you don't share it.
 
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cdbearde said:
It is because my wonderful wife told me it is!!!! Now that is a Fact.
Do you want to know about smoking, I can tell you every secret I have, including smoking cheese as long as you don't share it.
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By all means PitMaster, Bearde. Do tell. Start off with your equipment.
 
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della said:
By all means PitMaster, Bearde. Do tell. Start off with your equipment.
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I have Pit Boss, also use a smoke tube.
Cheese is done during late fall and through winter with the smoke tube, cheese melts at 90, softer cheeses such as Monterey can start melting around 80. I use the smoke tube and do not turn the smoker on, this will give the cheese 4-5 hours of smoke if it's cool outside. And of course I use a temp. probe for all smoking.
Now for meat, I feel cold meat loves smoke, so I take the meat and put it in the smoker, but do not turn the smoker on, instead I use the smoke tube for 4-5 hours with no heat, then take the meat out, wrap in aluminum foil, then place it in the refrigerator until the next day when I fire the smoker up and do my regular smoke.
Smoke tubes are cheap, I am going to try to post a url for one below.

 
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cdbearde said:
I have Pit Boss, also use a smoke tube.
Cheese is done during late fall and through winter with the smoke tube, cheese melts at 90, softer cheeses such as Monterey can start melting around 80. I use the smoke tube and do not turn the smoker on, this will give the cheese 4-5 hours of smoke if it's cool outside. And of course I use a temp. probe for all smoking.
Now for meat, I feel cold meat loves smoke, so I take the meat and put it in the smoker, but do not turn the smoker on, instead I use the smoke tube for 4-5 hours with no heat, then take the meat out, wrap in aluminum foil, then place it in the refrigerator until the next day when I fire the smoker up and do my regular smoke.
Smoke tubes are cheap, I am going to try to post a url for one below.

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What types of meats do you like to cook on your smoker? Pellet or stick?
 
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della said:
What types of meats do you like to cook on your smoker? Pellet or stick?
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Boston Butt, Ham, and Bologna is the major, but I will do ribs, seafood and beef jerky. My smokers are pellet, both Pit Boss, my main smoker is the Pit Boss upright pro series, that one is just for smoking. Then I have the Pit Boss pellet grill. If I do steaks it's always done on the Webber charcoal, I do use chunks of Cherry or Apple in it. I use Hickory for pork, Apple or Cherry for beef, chicken, or seafood. Bologna is up to the people that I am smoking it for, it's up to them how strong of a smoke taste they care for.
 
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cdbearde said:
Boston Butt, Ham, and Bologna is the major, but I will do ribs, seafood and beef jerky. My smokers are pellet, both Pit Boss, my main smoker is the Pit Boss upright pro series, that one is just for smoking. Then I have the Pit Boss pellet grill. If I do steaks it's always done on the Webber charcoal, I do use chunks of Cherry or Apple in it. I use Hickory for pork, Apple or Cherry for beef, chicken, or seafood. Bologna is up to the people that I am smoking it for, it's up to them how strong of a smoke taste they care for.
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Have you ever done Brisket?
 
della said:
I'm not a grill person, but my understanding is that brisket is the gold standard of difficulty in smoking.
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I don't remember great difficulty, just more shrinkage than other meats, thus the reason I don't do it very often.
 
cdbearde said:
I don't remember great difficulty, just more shrinkage than other meats, thus the reason I don't do it very often.
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Do you seperate the muscles? Do you trim the brisket? Do you wrap the meat?
 
della said:
Do you seperate the muscles? Do you trim the brisket? Do you wrap the meat?
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No, I don't trim it because I want the fat to baste the meat slowly as it cooks. And if I cold smoke something first, that's the only wrapping that is done before I put it back in the fridge until regular smoke the next day. I never wrap anything during smoking, it will block to much smoke. I put all meat on the grading and if needed aluminum foil on a rack below to catch the mess falling down, and that is very needed when I do my Teriyaki wings and Teriyaki baby back ribs, very messy.
 
cdbearde said:
No, I don't trim it because I want the fat to baste the meat slowly as it cooks. And if I cold smoke something first, that's the only wrapping that is done before I put it back in the fridge until regular smoke the next day. I never wrap anything during smoking, it will block to much smoke. I put all meat on the grading and if needed aluminum foil on a rack below to catch the mess falling down, and that is very needed when I do my Teriyaki wings and Teriyaki baby back ribs, very messy.
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Thanks for sharing.
 
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della said:
Thanks for sharing.
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Also, young lady with my above post, raw meat like that is slow smoked, just take a Boston butt for instant, you are looking at 10-14 hours, depending on the temperature outside, I always watch the temperature probes, both in the smoker and especially in the meat. These pellet smokers, or gas chunk smokers have made things so much easier. I remember the old days, back in the 60's, 70's and 80's, it was wood and charcoal. Back then you didn't get much sleep that night, up checking on it several times through the night. We are spoiled in today's time. 😉 🤣
And we have several local BBQ places that still just smoke with wood only, that's the good ole boys, that is their job and living.👊👊
 
cdbearde said:
Also, young lady with my above post, raw meat like that is slow smoked, just take a Boston butt for instant, you are looking at 10-14 hours, depending on the temperature outside, I always watch the temperature probes, both in the smoker and especially in the meat. These pellet smokers, or gas chunk smokers have made things so much easier. I remember the old days, back in the 60's, 70's and 80's, it was wood and charcoal. Back then you didn't get much sleep that night, up checking on it several times through the night. We are spoiled in today's time. 😉 🤣
And we have several local BBQ places that still just smoke with wood only, that's the good ole boys, that is their job and living.👊👊
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You born in the 60's CD?
 
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Ok then, I believe CD is off to MC the commencement of the Le Cordon Bleu class of 24 in Paris.

Anyone have any recipes they want to share? Anyone want a recipe for a special occasion or to impress a special person on the cheap?
 
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