What did everyone cook today?
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Blue ribbon brats and Fiesta brats from a local processor. I’ve tried 2 brats from the same processor and I didn’t care for the texture of either. I only bought them to try the flavor, as I know where thier seasonings come from…
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They look real good.
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lkrfletcher You’re not very nice person by making the salivary glands explode while sitting close to a keyboard.
zbigjeff
Sorry Man - I think that is the point of this post. Getting everyone excited about what is being processed / cooked out there. Mighty Fine Vittles! -
@ndmike Just great flavor - Not hot at all. If you have not tried smoking this cheese, I highly recommend it.
lkrfletcher You are absolutely right about cold smoking cheese. I smoked about 60 pounds of various cheese this fall and spring, 3 different types of Cheddar, Muenster, Colby, Jarlsberg Swiss, Cojack, Pepperjack, Monterrey Jack, Port Reyes Blue, Double smoked Mozzarella and regular Mozzarella. Just finished up my last 4.5 lbs. of Cheddar and 3 lbs. of Jarlsberg Swiss last week. I wrap tightly with plastic wrap and then vac-seal. I’ve eaten some of my cheese 10 months after smoking and it is great. The Mozzarella rounds freeze real well also. Love cold smoking cheese.
Improvise, Adapt and Overcome! Semper Fi
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lkrfletcher You are absolutely right about cold smoking cheese. I smoked about 60 pounds of various cheese this fall and spring, 3 different types of Cheddar, Muenster, Colby, Jarlsberg Swiss, Cojack, Pepperjack, Monterrey Jack, Port Reyes Blue, Double smoked Mozzarella and regular Mozzarella. Just finished up my last 4.5 lbs. of Cheddar and 3 lbs. of Jarlsberg Swiss last week. I wrap tightly with plastic wrap and then vac-seal. I’ve eaten some of my cheese 10 months after smoking and it is great. The Mozzarella rounds freeze real well also. Love cold smoking cheese.
Bob Stehlik
Same here. I love to smoke gouda, colby and cheddar. I do tons every year. Makes it taste sooooooo good! - Thanks for sharing -
lkrfletcher You are absolutely right about cold smoking cheese. I smoked about 60 pounds of various cheese this fall and spring, 3 different types of Cheddar, Muenster, Colby, Jarlsberg Swiss, Cojack, Pepperjack, Monterrey Jack, Port Reyes Blue, Double smoked Mozzarella and regular Mozzarella. Just finished up my last 4.5 lbs. of Cheddar and 3 lbs. of Jarlsberg Swiss last week. I wrap tightly with plastic wrap and then vac-seal. I’ve eaten some of my cheese 10 months after smoking and it is great. The Mozzarella rounds freeze real well also. Love cold smoking cheese.
Bob Stehlik
We will have to hook up and do a cheese swap. You right there in Aurora. I was probably close to you when I had my surgery on Wed. at CU Anschutz.Life is a Garden - Dig it.
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Bob Stehlik
We will have to hook up and do a cheese swap. You right there in Aurora. I was probably close to you when I had my surgery on Wed. at CU Anschutz.lkrfletcher When things open up a little more in early Summer, maybe we can catch a brew some where and do a cheese swap. A little hint on where to find some good/different types of cheese is to go to the Murray’s cheese kiosks at Kings and look for the markdowns. They usually markdown about 4 days before the printed sell by date. I picked up over 50 of the Mozzarella Cheese balls for 99cents this last year. I’ve got a freezer full!
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A little snack on a snowy day
Hatch green chili smoked cheddar. H summer sausage and club crackers
lkrfletcher That looks delicious!
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Bob Stehlik In what part of town is Murray’s? My son and sister live in Denver so I get there often ( or did before shut down). I smoke cheese in my GMG and an always looking for cheeses.
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Bob Stehlik In what part of town is Murray’s? My son and sister live in Denver so I get there often ( or did before shut down). I smoke cheese in my GMG and an always looking for cheeses.
Using some leftover smoked brisket, I put together a nice homemade pizza for the wife and I. It’s a Malinaro’s pre-baked crust with pizza sauce and a drizzle of my homemade Q sauce, sautéed onion and mushrooms, mozzarella and smoked sharp cheddar cheese, then topped with diced brisket and for the first time I added thin sliced pepperoni. The wife approved, so happy life!
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Almost NY style
. Looks great -
Bob Stehlik In what part of town is Murray’s? My son and sister live in Denver so I get there often ( or did before shut down). I smoke cheese in my GMG and an always looking for cheeses.
wdaly King Sooper’s (Kroger) grocery stores has these Murray’s Cheese centers. You may have Kroger stores in your hometown, they have several different local names. Here in Colorado they are know as King Sooper’s on the front range or City Market on the western slope. Just a hint, it pays to check the markdown areas of your local grocery. You’ll be surprised what you will find. That’s where we, on several occasions, have found pork to make our breakfast sausage.
Improvise, Adapt and Overcome! Semper Fi
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wdaly King Sooper’s (Kroger) grocery stores has these Murray’s Cheese centers. You may have Kroger stores in your hometown, they have several different local names. Here in Colorado they are know as King Sooper’s on the front range or City Market on the western slope. Just a hint, it pays to check the markdown areas of your local grocery. You’ll be surprised what you will find. That’s where we, on several occasions, have found pork to make our breakfast sausage.
Scratch made broccoli cheese soup.
A little off topic here. But this came out so good. Perfect for a snowy evenings supper.
If anyone wants recipe. Let me know and I will post it.
Instant pot did awesome on this one.
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jpurol looks great, I bet it is tasty. Did you emulsify or do it country style?
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A little snack on a snowy day
Hatch green chili smoked cheddar. H summer sausage and club crackers
lkrfletcher Missing the adult barley pop
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Scratch made broccoli cheese soup.
A little off topic here. But this came out so good. Perfect for a snowy evenings supper.
If anyone wants recipe. Let me know and I will post it.
Instant pot did awesome on this one.
lkrfletcher Love the Instapot type devices for this type of creation. Yours looks delectable Just made bean/ham soup with 3 ham bones. Pureed the mix of beans/veggies (onion, carrots, celery)/seasonings (oregano, thyme, 6 cloves of garlic, S&P, basil) and added cubed ham letting it slow cook for another 2 hours. Comfort food at its best.
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lkrfletcher Love the Instapot type devices for this type of creation. Yours looks delectable Just made bean/ham soup with 3 ham bones. Pureed the mix of beans/veggies (onion, carrots, celery)/seasonings (oregano, thyme, 6 cloves of garlic, S&P, basil) and added cubed ham letting it slow cook for another 2 hours. Comfort food at its best.
zbigjeff Love using them left over ham bones for home bone broth turned into ham bean soup or ham pea soup! Great use of all your resources.
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zbigjeff
Sorry Man - I think that is the point of this post. Getting everyone excited about what is being processed / cooked out there. Mighty Fine Vittles!lkrfletcher You’re OK. I was just whining and hankering for that stuff. Have to get moving on my end.
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Simple steak and taters. No other words needed.
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