What did everyone cook today?
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craigrice Did the 2 hours with “apple”. I understand that’s good for cheese. Not tooo strong. But, I didn’t let it rest before sealing. Will see if I blew it in a little while. But, the back porch does still smell good.
zbigjeff fwiw I vac pack almost immediately
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
zbigjeff Nice job on the cheese Jeff. A suggestion or two if I might, move your cheese further from your heat source and keep your temperatures down. When the cheese melts, you are getting to hot and you will notice it is grainy due to the fats coming out of the cheese. It hard to keep low temps on cheese, but you will find if you maintain you block shape but get your color, your flavors and texture will remain including the smoke. Even in my cold chamber on my Traeger, I have to watch how how I get. That’s is why I just bought an A-Maze-N tube so that I can light it off in the Traeger’s hot side and just let the smoke carry through to the cold side.
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zbigjeff Nice job on the cheese Jeff. A suggestion or two if I might, move your cheese further from your heat source and keep your temperatures down. When the cheese melts, you are getting to hot and you will notice it is grainy due to the fats coming out of the cheese. It hard to keep low temps on cheese, but you will find if you maintain you block shape but get your color, your flavors and texture will remain including the smoke. Even in my cold chamber on my Traeger, I have to watch how how I get. That’s is why I just bought an A-Maze-N tube so that I can light it off in the Traeger’s hot side and just let the smoke carry through to the cold side.
johnsbrewhouse I agree on the closeness to the heat. That’s why in the second batch, I moved the smoking tube all the way to one side and the cheese to the other. Thinking I should build a shield the next time so very little of the heat even gets to the cheese. I thank you for the critique and the suggestions. That’s why I enjoy this site so much. Everyone’s comments are taken into consideration to make the “next” batch better.
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johnsbrewhouse I agree on the closeness to the heat. That’s why in the second batch, I moved the smoking tube all the way to one side and the cheese to the other. Thinking I should build a shield the next time so very little of the heat even gets to the cheese. I thank you for the critique and the suggestions. That’s why I enjoy this site so much. Everyone’s comments are taken into consideration to make the “next” batch better.
zbigjeff I always put a pan of ice cubes and sometimes set my a rack on top of them; in the smoker to help keep the temp down. I use a Traeger w/cold smoker like johnsbrewhouse. Haven’t had any failures yet! At least we can eat our mistakes(most of the time)! I usually smoke cheese between mid November to late April. Still eating some from January. I tightly wrap with plastic wrap and vac seal. I also have a small dorm room style fridge that is dedicated to my cheese and smoked cheese. That fridge door doesn’t get opened as much and therefore limits the temperature swings.
Sounds like your rehab is going well. Just remember to stay out of trouble. Ok, you do need to get into a little bit of trouble to have fun!Improvise, Adapt and Overcome! Semper Fi
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Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
Matt W.
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Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
@matt-westerhaus I have never seen the corn mixed in like that, I know it usually ends up being mixed together on “accident”
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Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
@matt-westerhaus Man does that look good!
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@matt-westerhaus I have never seen the corn mixed in like that, I know it usually ends up being mixed together on “accident”
HerbcoFood oh yeah! Corn definitely on top lol.
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
GWG8541 that looks like a great meal
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Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
@matt-westerhaus Did you send your drone up for that second picture?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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@matt-westerhaus Great looking meal. Just like Mom used to make!
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7# of brats should go well with the 6# of sauerkraut that will be ready in another couple weeks. -
7# of brats should go well with the 6# of sauerkraut that will be ready in another couple weeks.wdaly said in What did everyone cook today?:
7# of brats should go well with the 6# of sauerkraut that will be ready in another couple weeks.I vote extra points for neatness and uniformity. Good job.
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wdaly said in What did everyone cook today?:
7# of brats should go well with the 6# of sauerkraut that will be ready in another couple weeks.I vote extra points for neatness and uniformity. Good job.
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processhead those look fantastic
gus4416 said in What did everyone cook today?:
processhead those look fantastic
Not mine.
Kudos go to wdaly . -
7# of brats should go well with the 6# of sauerkraut that will be ready in another couple weeks. -
7# of brats should go well with the 6# of sauerkraut that will be ready in another couple weeks.wdaly looks like a great job. I bet you can’t wait for the kraut.
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Just bought a ribeye loin (had to buy boneless, the didn’t have bone in)
6 lb. prime rib and the rest were 1" rib eyes.
Da** loins were going for $ 11.75 per pound but worth every penny
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