What did everyone cook today?
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gus4416 I use my 6 inch smoked tube and do about a 2 hour smoke. The least amount of heat the better.
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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.
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gus4416 I use my 6 inch smoked tube and do about a 2 hour smoke. The least amount of heat the better.
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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.”
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg BOOYAH!!!
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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.
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
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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.
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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.
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg Hail YES!!!
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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!
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
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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.
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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!
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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.
calldoctoday Nice job. Bet those hit the spot, especially with the marinara sauce.
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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.
calldoctoday oh man love a good calzone. Never tried to make my own but may give it a try. What cheese did you use?
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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.
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calldoctoday Nice job. Bet those hit the spot, especially with the marinara sauce.
wdaly Thank you, they did. However, we could not eat them all in one setting so we had to hit it twice.
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calldoctoday oh man love a good calzone. Never tried to make my own but may give it a try. What cheese did you use?
Surg Thank You. Aww, you should. Especially since Jersey is what got me started on them when I discovered them while on assignment there about twenty years ago or so. They made the best there at Frank’s Place, Mo’s Place, & Larry’s Place. No Pizza Huts or Pizza Inns to be found.
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calldoctoday they look great what filling did you put in them
gus4416 Thank you. I put the Homemade marinara sauce in them too along with some Provolone, Mozzarella, Asiago, & Ricotta cheese, Salami, Peppered Salami, Pepperoni, & Italian sausage, along with a little sautéed Olive, Mushroom, onion, garlic, Poblano, Cubanero, & Jalapoleno pepper. As you can see, they are loaded. Surprisingly enough, they cut perfectly though.
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