What did everyone cook today?
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wdaly That and the Brats I made are for ELK camp in a few days.
lkrfletcher good luck elk hunting. I got denied for MT elk this year and I only have a doe tag for ND.
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lkrfletcher good luck elk hunting. I got denied for MT elk this year and I only have a doe tag for ND.
ND Mike I have 2 tags and my hunting partner has 2, now his kid has 2 as well. If I can find the resident herd, it is on!
Life is a Garden - Dig it.
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ND Mike I have 2 tags and my hunting partner has 2, now his kid has 2 as well. If I can find the resident herd, it is on!
lkrfletcher that is awesome! Good luck and I am jealous.
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ND Mike I have 2 tags and my hunting partner has 2, now his kid has 2 as well. If I can find the resident herd, it is on!
lkrfletcher Good luck, hopefully you will find them.
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PapaSop you have to put beans in it good old tight black beans or kidney beans
Departing Contestant said in What did everyone cook today?:
PapaSop you have to put beans in it good old tight black beans or kidney beans
I use both chili and kidney beans.
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craigrice said in What did everyone cook today?:
over easy is good on corned beef hash
Yep. Thought about that this past weekend. The hash is on the grocery list.
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BLUE RIBBON BRATS
Made a batch this weekend. Love these.
lkrfletcher very good looking brat and pork.
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Made some Fried Chicken at our tailgate this week, used |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading also used Flavor Crisp Nashville Hot which was outstanding!
Tex_77 great looking crisp on that chicken.
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.
“A smooth sea never made a skilled sailor.”
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.Surg It’s definitely a long wait on the cheese, but man is it worth it in the end. I’ll wait until it’s in the 20s to smoke mine. Then I don’t have to worry about ice.
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.Surg You’ll be fine. But, if you need assistance, dive into the “Drink” section and take some pours. I smoked mine for about 2. You will be finding out in no more than a week if your project succeeded. Thee 2 weeks is maybe a little long for the first taste. But, I will tell you the smell and taste doesn’t get worse as you work your way down the pile. Some of mine have been in the waiting area for about a month and still taste the same as when I opened after a week. It’s your batch. You do what you think is best. Period. Just have fun.
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.Surg I plastic wrap my cheese after it’s chilled and the vac seal after 3 days or so. I noticed you are doing some really large loaves of cheese. I usually will split those into thirds or fourths because I use a lot of it for gifts etc. That way you’ll have smoke om all sides, besides I usually don’t give anyone a 2.5lbs. block of cheese. I sometimes cut the blocks lengthwise so I can use my slicer to cut 1x3" pieces for the cheese plates my wife puts together.
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Surg It is worth the wait, mellows I out nicely.
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Surg I plastic wrap my cheese after it’s chilled and the vac seal after 3 days or so. I noticed you are doing some really large loaves of cheese. I usually will split those into thirds or fourths because I use a lot of it for gifts etc. That way you’ll have smoke om all sides, besides I usually don’t give anyone a 2.5lbs. block of cheese. I sometimes cut the blocks lengthwise so I can use my slicer to cut 1x3" pieces for the cheese plates my wife puts together.
Bob Stehlik thanks for the tips. it may just be perspective or the fact that my smoker is small. They are about 2“ x 2” x 6“ but I did think of that after the fact when I went to turn them that it would’ve been better to have cut them into smaller chunks.
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.Surg Definitely worth the wait, it mellows the smoke out. Here’s my last batches I did all sealed up. They are sitting in the fridge now. Sitting under a seal also ages your cheese. That is how they age cheddar now days in a vacuum bag.
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calldoctoday oh man Looks amazing.
Surg Thank you, it taste good too. The only problem was that My wife & I could not eat all of ours, so we saved it for the next day. Then I got stuck out of town for an unplanned extra day. I was looking forward to more. So Margaret made up a Crawdad Stir Fry when Andy & I got back, then sliced some of that steak thin & added it to the stir fry for a land lubber’s surf & turf stir fry.
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calldoctoday The “top it off” item was the mushrooms/shallot butter sauce. I just did the same combo but with cognac. Both combos DO set off your tasty buds.
zbigjeff Yes!
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Did a slab of St. Louis cut with SPG and brown sugar on 2 pieces, Walton’s Chipotle Lime one one, and a spicy Thai chili rub on the other. I cut them into individual bones after the cook and put together a chopped salad with apples. Life is good.
GWG8541 That salad looks great. It all looks great!
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GWG8541 That salad looks great. It all looks great!
calldoctoday
Cowboy ribeye and a lobster tail last night. My wife got me a treat for our 40th anniversary! -
calldoctoday
Cowboy ribeye and a lobster tail last night. My wife got me a treat for our 40th anniversary!RON PARRISH My man!
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