What did everyone cook today?
-
I took advantage of the cold March weather and smoked 8 varieties of cheese early this morning. I used apple for the smoke and they looked great. Now for the hard part; the wait.
GWG8541 The “wait” is totally worth it. Waited 3 weeks and cracked open a butter cheese and Havarti for some friends that stopped over for a bourbon tasting. I just laughed when they asked “where did you buy that cheese?” Yep, things like that bring a smile to not just me. But, many of you. Thanks for all the guidance along the way.
-
Nice cheese! I am not very experienced eating smoked cheeses, but those look great and make me want to grow as a person!
-
I took advantage of the cold March weather and smoked 8 varieties of cheese early this morning. I used apple for the smoke and they looked great. Now for the hard part; the wait.
GWG8541 You’re set for cheese for a bit. Great variety. My last bunch, I smoked some horseradish cheddar. It was my new favorite. Your’s looks perfect.
-
I took advantage of the cold March weather and smoked 8 varieties of cheese early this morning. I used apple for the smoke and they looked great. Now for the hard part; the wait.
-
gus4416 I use a smoke maze, and tube will work too. The temps stay a whole lot lower. I also put my cheese in the cold side of my Traeger just to keep the temps low without it running.
-
GWG8541 You’re set for cheese for a bit. Great variety. My last bunch, I smoked some horseradish cheddar. It was my new favorite. Your’s looks perfect.
wdaly I like Horseradish Cheddar. I did not pick any up on my last run to the Mennonite store I buy a lot of my cheese from. They also have a great selection of cheese already smoked. Ill have to see if they have the Horseradish Cheddar smoked when I go next time to sample it.
-
gus4416 I use my 6 inch smoked tube and do about a 2 hour smoke. The least amount of heat the better.
-
gus4416 I use a smoke maze, and tube will work too. The temps stay a whole lot lower. I also put my cheese in the cold side of my Traeger just to keep the temps low without it running.
-
gus4416 I use my 6 inch smoked tube and do about a 2 hour smoke. The least amount of heat the better.
-
Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
“A smooth sea never made a skilled sailor.”
-
Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg BOOYAH!!!
-
Nice cheese! I am not very experienced eating smoked cheeses, but those look great and make me want to grow as a person!
Dave in AZ its easy, but definitely easier in cold weather.
-
Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
-
Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg Looks absolutely delicious. That Pa’s Black Bull is very versatile.
-
gus4416 You can find this elsewhere on the smoking of cheese threads. If the temp inside your smoker gets hotter than 80 degrees, you can fill an aluminum tray full of ice and stick your cheese on a grate above the ice. Also, I wrap the cheese in cheese cloth when doing mozzarella or other soft cheeses so it keeps its shape. Once you smoke your cheese, the store bought smoked cheeses will never match the taste. Have some fun with it.
-
Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg Hail YES!!!
-
I took advantage of the cold March weather and smoked 8 varieties of cheese early this morning. I used apple for the smoke and they looked great. Now for the hard part; the wait.
GWG8541 That looks really good!
-
Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
-
Got a hankering for some homemade Calzones. What the stomach asks for, the stomach gets. As much as they do not look very professional, they always taste better than professional. Andrew made the dough as he really likes doing that & I made the Calzones along with the homemade marinara sauce to dip them in.
-
Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg That looks fantastic!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
