What did everyone cook today?

[wdaly]

Tex_77 That will stick to your ribs. Our local grocery store stocks Chicken on the Run. Still haven’t tried it, but it’s on the list.

[zbigjeff]

Tex_77 Really nice setup. You DO have it going.

[Departing Contestant]

glen sometimes its the comfort food, the lowest on the food chain, that makes us smile

[bocephus]

Tex_77 Looks like a very nice meal.

[ND Mike]

lkrfletcher good luck elk hunting. I got denied for MT elk this year and I only have a doe tag for ND.

[lkrfletcher]

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!

[ND Mike]

lkrfletcher that is awesome! Good luck and I am jealous.

[bocephus]

lkrfletcher Good luck, hopefully you will find them.

[PapaSop]

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.

[PapaSop]

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.

[Surg]

lkrfletcher very good looking brat and pork.

[Surg]

Tex_77 great looking crisp on that chicken.

[Surg]

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.

[wdaly]

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.

[zbigjeff]

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.

[Bob Stehlik]

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.

[Jonathon]

Surg It is worth the wait, mellows I out nicely.

[Surg]

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.

[johnsbrewhouse]

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.

[calldoctoday]

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.