Timeline for Using spent grains to smoke meat
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 9, 2015 at 11:56 | answer | added | Doug Edey | timeline score: 4 | |
| Nov 22, 2014 at 13:34 | comment | added | Dennis Williamson | @djs: Interesting, but "barley and oats don't work well in the stoves" and I suspect that spent grains have given up a lot of their fuel value. | |
| Nov 22, 2014 at 7:51 | comment | added | djs | Not an answer, but damn interesting: daviddarling.info/encyclopedia/G/AE_grain-burning_stove.html | |
| Jul 29, 2014 at 19:51 | comment | added | Wyrmwood | I've read that, although there are many premium materials used to smoke meat today, many of the early smokehouses used just about anything, like corncobs, and other raw materials. The majority of the flavor comes from the smoke (that is, the carbon), so it should work just fine. The only issue would be it getting sour before you have a chance to use it. | |
| Jul 26, 2014 at 18:45 | history | tweeted | twitter.com/#!/StackHomebrew/status/493104717229465600 | ||
| Jul 26, 2014 at 5:44 | comment | added | Scott | Not entirely certain if this is a question with a verifiable answer that is suited for this site, but I'll be damned if I don't try this next time I fire up the smoker! The amount of steam/smoke the grains would produce would certainly add a level of depth to meat you otherwise wouldn't get. | |
| Jul 26, 2014 at 1:18 | review | First posts | |||
| Aug 5, 2014 at 1:53 | |||||
| Jul 26, 2014 at 1:16 | history | asked | Dennis Williamson | CC BY-SA 3.0 |