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  5. A cheese only a cheesehead will know?

A cheese only a cheesehead will know?

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  • twilliamsT twilliams

    HerbcoFood bocephus I tried dove hunting and can’t seem to hit flying objects. Those things are fast little zippers.

    HerbcoFood I am the original poster that posted about the cheese, not sure if Jonathon has even seen this post. I live in the same vicinity as where they make this wonderful cheese. I’m just not sure if any of their ingredients is gonna counter react with my snack sticks ingredients. We shall see

    johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse
    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
    wrote on last edited by
    #18

    twilliams smaller shot works a whole lot better and closer to the birds, LOL

    1 Reply Last reply
    1
    • twilliamsT twilliams

      HerbcoFood bocephus I tried dove hunting and can’t seem to hit flying objects. Those things are fast little zippers.

      HerbcoFood I am the original poster that posted about the cheese, not sure if Jonathon has even seen this post. I live in the same vicinity as where they make this wonderful cheese. I’m just not sure if any of their ingredients is gonna counter react with my snack sticks ingredients. We shall see

      B Offline
      B Offline
      bocephus
      Team Orange Power User Canning Masterbuilt Veteran
      wrote on last edited by
      #19

      twilliams They do pose a challenge but it is a good time with friends.

      1 Reply Last reply
      2
      • twilliamsT twilliams

        HerbcoFood bocephus I tried dove hunting and can’t seem to hit flying objects. Those things are fast little zippers.

        HerbcoFood I am the original poster that posted about the cheese, not sure if Jonathon has even seen this post. I live in the same vicinity as where they make this wonderful cheese. I’m just not sure if any of their ingredients is gonna counter react with my snack sticks ingredients. We shall see

        cdavisC Offline
        cdavisC Offline
        cdavis
        Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
        wrote on last edited by
        #20

        twilliams good luck 👍

        1 Reply Last reply
        0
        • HerbcoFoodH HerbcoFood

          twilliams I am dove hunting this week, so it would make a great dove app…oh I love the ideas popping into my head! I will have to thank Jonathon for bringing up this cheese.

          cdavisC Offline
          cdavisC Offline
          cdavis
          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
          wrote on last edited by
          #21

          HerbcoFood good luck on your hunt.

          1 Reply Last reply
          1
          • B bocephus

            HerbcoFood I am going to Texas Thursday to dove hunt with some friends, really looking forward to getting back out.

            cdavisC Offline
            cdavisC Offline
            cdavis
            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
            wrote on last edited by
            #22

            bocephus good luck on your hunt in Texas

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            0
            • HerbcoFoodH Offline
              HerbcoFoodH Offline
              HerbcoFood
              Regular Contributors Team Orange Sous Vide
              wrote on last edited by
              #23

              Bread cheese bought, fresh dead birds, hatch chile bacon, avocados, and jalapenos ready to make this up, tomorrow can’t come soon enough.

              1 Reply Last reply
              1
              • B bocephus

                HerbcoFood I am going to Texas Thursday to dove hunt with some friends, really looking forward to getting back out.

                HerbcoFoodH Offline
                HerbcoFoodH Offline
                HerbcoFood
                Regular Contributors Team Orange Sous Vide
                wrote on last edited by
                #24

                bocephus The freeze we had in February really hurt the dove population, but Thursday evening I was able to almost get a limit. You had to be really on your game with how thin the birds are.
                7B75029A-51AC-47C4-9596-B5A5D20A3A58.JPG

                zbigjeffZ cdavisC B 3 Replies Last reply
                2
                • HerbcoFoodH HerbcoFood

                  bocephus The freeze we had in February really hurt the dove population, but Thursday evening I was able to almost get a limit. You had to be really on your game with how thin the birds are.
                  7B75029A-51AC-47C4-9596-B5A5D20A3A58.JPG

                  zbigjeffZ Offline
                  zbigjeffZ Offline
                  zbigjeff
                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                  wrote on last edited by
                  #25

                  HerbcoFood Now, the real work begins. Have fun.

                  1 Reply Last reply
                  0
                  • HerbcoFoodH HerbcoFood

                    bocephus The freeze we had in February really hurt the dove population, but Thursday evening I was able to almost get a limit. You had to be really on your game with how thin the birds are.
                    7B75029A-51AC-47C4-9596-B5A5D20A3A58.JPG

                    cdavisC Offline
                    cdavisC Offline
                    cdavis
                    Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                    wrote on last edited by
                    #26

                    HerbcoFood nice haul 👌. Glad to see someone found some birds. They are really thin here. Never thought of it but probably due to that late freeze just like you said 🤔.

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                    0
                    • twilliamsT twilliams

                      Just curious if anyone has heard/had this type of cheese that is not a resident of Wisconsin? So here is my secret that I was gonna do but decided to share now anyways as I am waiting for the highs to be in the 40’s to start processing again. With this delicious cheese I am gonna finely cube and place into nacho cheese snack sticks in place of the typical high temp cheese that you would normally use. I’m not quite sure if I’m gonna fry it first or just cube it the way it is. I’m quite excited to try it, this may be my cheese for all sausages where I use cheese if it works.2E87180E-CF23-45B0-B180-CA4B6C75F940.jpeg

                      PivodogP Offline
                      PivodogP Offline
                      Pivodog
                      wrote on last edited by
                      #27

                      twilliams said in A cheese only a cheesehead will know?:

                      ’s to start processing

                      does it have a good flavor?

                      twilliamsT 1 Reply Last reply
                      0
                      • PivodogP Pivodog

                        twilliams said in A cheese only a cheesehead will know?:

                        ’s to start processing

                        does it have a good flavor?

                        twilliamsT Offline
                        twilliamsT Offline
                        twilliams
                        Power User PK100 Regular Contributors Team Grey
                        wrote on last edited by
                        #28

                        Pivodog tastes like a butter grilled cheese sandwich

                        cdavisC 1 Reply Last reply
                        1
                        • twilliamsT twilliams

                          Pivodog tastes like a butter grilled cheese sandwich

                          cdavisC Offline
                          cdavisC Offline
                          cdavis
                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                          wrote on last edited by
                          #29

                          twilliams that sounds pretty good to me

                          1 Reply Last reply
                          0
                          • PivodogP Offline
                            PivodogP Offline
                            Pivodog
                            wrote on last edited by
                            #30

                            That sure does!

                            1 Reply Last reply
                            0
                            • twilliamsT twilliams

                              Just curious if anyone has heard/had this type of cheese that is not a resident of Wisconsin? So here is my secret that I was gonna do but decided to share now anyways as I am waiting for the highs to be in the 40’s to start processing again. With this delicious cheese I am gonna finely cube and place into nacho cheese snack sticks in place of the typical high temp cheese that you would normally use. I’m not quite sure if I’m gonna fry it first or just cube it the way it is. I’m quite excited to try it, this may be my cheese for all sausages where I use cheese if it works.2E87180E-CF23-45B0-B180-CA4B6C75F940.jpeg

                              twilliamsT Offline
                              twilliamsT Offline
                              twilliams
                              Power User PK100 Regular Contributors Team Grey
                              wrote on last edited by
                              #31

                              So here is a picture of the bread cheese sautéed to a nice golden brown. It does melt a bit as these were an elongated cube when I started. However I don’t think it will melt under smoker temperatures so I think it will be fine in sausage. I will post the results when I get a chance to try it. 4197E7C1-809C-482F-88D4-A256B3645D8C.jpeg

                              zbigjeffZ HerbcoFoodH ND MikeN 3 Replies Last reply
                              5
                              • twilliamsT twilliams

                                So here is a picture of the bread cheese sautéed to a nice golden brown. It does melt a bit as these were an elongated cube when I started. However I don’t think it will melt under smoker temperatures so I think it will be fine in sausage. I will post the results when I get a chance to try it. 4197E7C1-809C-482F-88D4-A256B3645D8C.jpeg

                                zbigjeffZ Offline
                                zbigjeffZ Offline
                                zbigjeff
                                Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                wrote on last edited by
                                #32

                                twilliams Yes PLEASE!!!

                                1 Reply Last reply
                                1
                                • twilliamsT twilliams

                                  So here is a picture of the bread cheese sautéed to a nice golden brown. It does melt a bit as these were an elongated cube when I started. However I don’t think it will melt under smoker temperatures so I think it will be fine in sausage. I will post the results when I get a chance to try it. 4197E7C1-809C-482F-88D4-A256B3645D8C.jpeg

                                  HerbcoFoodH Offline
                                  HerbcoFoodH Offline
                                  HerbcoFood
                                  Regular Contributors Team Orange Sous Vide
                                  wrote on last edited by
                                  #33

                                  twilliams had my share yesterday, dipping it in garlic butter was next level crazy, but totally worth it!

                                  zbigjeffZ 1 Reply Last reply
                                  2
                                  • HerbcoFoodH HerbcoFood

                                    twilliams had my share yesterday, dipping it in garlic butter was next level crazy, but totally worth it!

                                    zbigjeffZ Offline
                                    zbigjeffZ Offline
                                    zbigjeff
                                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                    wrote on last edited by
                                    #34

                                    HerbcoFood The next day is always a revisit with the butter and garlic. People will notice as you walk by unannounced. Good for YOU.

                                    HerbcoFoodH 1 Reply Last reply
                                    0
                                    • HerbcoFoodH HerbcoFood

                                      bocephus The freeze we had in February really hurt the dove population, but Thursday evening I was able to almost get a limit. You had to be really on your game with how thin the birds are.
                                      7B75029A-51AC-47C4-9596-B5A5D20A3A58.JPG

                                      B Offline
                                      B Offline
                                      bocephus
                                      Team Orange Power User Canning Masterbuilt Veteran
                                      wrote on last edited by
                                      #35

                                      HerbcoFood We had a great shoot Thursday, near limit for two of us. We quit before closing time to let the dove have the water hole. We took my friends two daughters a couple of nights and they both shot their first birds. Made for a very special weekend.

                                      1 Reply Last reply
                                      2
                                      • twilliamsT twilliams

                                        So here is a picture of the bread cheese sautéed to a nice golden brown. It does melt a bit as these were an elongated cube when I started. However I don’t think it will melt under smoker temperatures so I think it will be fine in sausage. I will post the results when I get a chance to try it. 4197E7C1-809C-482F-88D4-A256B3645D8C.jpeg

                                        ND MikeN Offline
                                        ND MikeN Offline
                                        ND Mike
                                        Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                                        wrote on last edited by
                                        #36

                                        twilliams I have to order some of that!!!

                                        twilliamsT HerbcoFoodH 2 Replies Last reply
                                        0
                                        • zbigjeffZ zbigjeff

                                          HerbcoFood The next day is always a revisit with the butter and garlic. People will notice as you walk by unannounced. Good for YOU.

                                          HerbcoFoodH Offline
                                          HerbcoFoodH Offline
                                          HerbcoFood
                                          Regular Contributors Team Orange Sous Vide
                                          wrote on last edited by
                                          #37

                                          zbigjeff Shoot next day, garlic hates me almost within the hour.

                                          zbigjeffZ 1 Reply Last reply
                                          1

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