[8D]I tried my hand at smoking cheese over the weekend I used a variety of cheeses (chedder, jack, mazzarella)I cut the slices 1/2 in. thick and smoked it for 1 hr. using mesquite wood. The result was it had a burnt smell to it[:(]. Anybody out there in Bradley land have any suggestions on the proper way to smoke cheese[?].I'm wondering if I have to smoke the whole brick or not. I did seperate the smoke generator fron the unit, this is after I melted the first batch.
I used a whole block of Mozerella cheese, fresh out of the fridge and put it in the smoker late at night when the weather was cool and smoked it with Pecan for about 1Hr with the water bowl filled with ice. We grated it up the next day and made a wicked Lasagna with it. The trick is to keep it cool.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SAMMY C</i>
<br />[8D]I tried my hand at smoking cheese over the weekend I used a variety of cheeses (chedder, jack, mazzarella)I cut the slices 1/2 in. thick and smoked it for 1 hr. using mesquite wood. The result was it had a burnt smell to it[:(]. Anybody out there in Bradley land have any suggestions on the proper way to smoke cheese[?].I'm wondering if I have to smoke the whole brick or not. I did seperate the smoke generator fron the unit, this is after I melted the first batch.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Northernbro what's up thanks for the response I guess it's just you and me out here. Thanks for the tip, my problem is I live in the Mojave Desert in So. California it can stay 100 degrees ferenhiet in the evenings until late[:(]thank goodness for air conditioning. My question to you is did you seperate the smoke generator from the unit and pipe it in. Good idea about the ice water I'll try it. Check out my bacon post[8D]
SammyC
I just bought a smoker today at Cabelas and one of the things the guys told me was about smoking cheese. They used the hole brick and put it on the top rack, on the bottom rack they put a bowl of ICE and then turned off the heating element or down to just smoking? If that is right. I have not put mine together yet.
[8D] Keiger I think I'll try that suggestion about the brick of cheese and using the ice. I had the wife run to the market today and pick me up a brick of cheddar and jack to smoke this weekend. I'll let you know how it turns out. I think I'll try maple or alder bisquits for the smoke. Let you know how it turns out. You need to take that smoker out of the box and fire it up. I've done ribs, london broil, and tri tip roasts with excellent results. I'm curing my own bacon now it's on it's second week now and I'll smoke that with maple. I'll post the results of that on my bacon post.
try putting your mazzarella in a 1# loaf pan press it in nice and tight. Put in th e smoker keep your tempature at about 220 degrees smoke for about an hour. Take it out lat it cool turn over and put pack in loaf pan, smoke for another hour or so, remove from smoker let cool slice and enjoy. Hint befor you start spray the inside of the loaf pan with one of those non stick sprays, Pam works good
Keiger I tried your suggestions and results were great. I used the ice and the block of cheese method.........Guido at 220 degrees for an hour doesn't the cheese melt into liquid or is that the point, then pull it out-harden it and then flip it and then do it again. Can I get a little more info. please. [B)]
Sammy
Did you leave the box heating element off and just have the bisket element on to smoke the bisket?
I have had problems with my smoker with parts not working right and waiting for new ones to arrive, but Bradley has been great and now I am up and running, and going to start my hand at things.
Keiger's got the right idea. You should only turn on the smoke generator. The slider switch on the smoker box should be all the way to the left so it is off.
http://www.chezbubba.com
I've done this a bunch of times. It's simple no matter what the outside temp is.
Don't plug the smoke box into the smoke generator. Even if it's all the way down it still has some heat to it when plugged in.
Take the water bowl and fill it with ice. Put 1-3 chips into the smoker and start the smoke. Take some bread pans and put ice in those as well and place on bottom rack.
Get your cheese ready, I use the typical 8oz. blocks from the super market. Cheddar, Monterey Jack ect..
Put them on the top rack and smoke em for 30-60 minutes. Keep the top vent fully open the whole time. Keep the temp as low as possible (Under 90F) by adding more ice. Once you start seeing sweat on the cheese you're basically done. Chill immediately and slice when ready to serve.
Hickory is a good smoke for most cheeses.
Smoking Cheese -
Cheese takes a very light amount of smoke or it will taste ashey or kind of like old cigarette butts! Smoking in the bradley - open the top vent all the way. Use no heat, consider proping the door to the smoker open to help reduce heat from the smoking element and the amount of smoke. You want a very light smoke! Smoke for 1-2 hours max. The less smoke that comes into contact with the cheese the better. Keep the temp in the smoke at 70-80 F. Even 60 is better. you may have to smoke at night. I live in California it is to warm in the daytime for this. If the cheese gets to warm it will start to sweat and this will also add to an undisirable flavor of ash. The moisture holds the smoke particles and tastes quite nasty. So, two things about cheese, smoke it low temp and very, very light wispy smoke.
Ding ding ding ding ding!
http://www.chezbubba.com
What worked best for me was to cut the 1 lb blocks into thirds. this allows more smoke taste in my opinion and is the perfect size for crackers etc. Just make sure that the slide switch is off and the top vent is all the way open or the heat will build up. I amost melted my cheese cause the vent was closed caught it just in time. I did not have to use ice but then again I have my smoker installed inside with a smoke hood.[8D]
Tried some cheese this last weekend. Did half a brick of mozza and half a brick of cheddar. Cold smoked under 100 for about 2 hours with hickory. It may have been a little long, but I really liked it, wife liked it but probably would have preferred less smoke.[:I]
The cheddar was phenominal!!! I had some people over for a barbecue on Sunday and broke out the block for them to try. Well there was none left over[:0]
I never thought about this when I bought the Bradley, but this is one of my favorites now and will be doing a lot more.[:D]
John - Lethbridge, AB
I have smoked colby cheese before with good results, but I also believe in a very subtle smoke flavor for mild cheeses or you will mask the taste of the cheese. Maybe cheese would be a good candidate for the "Olds Tshirt wrap". This would keep the smoke a bit lighter and shield the cheese from getting too hot all at the same time.[:D]
Let your trout go and smoke a salmon instead.
Dang all that stuff sounds good! Now I gotta try some!
Sammy C - another SO Cal smoker! [8D] That's two of us!! Woohoo!
"A mans got to know his limitations"
Glendora, CA - USA!
Done about 4 batches now. Smoke cheddar blocks for 1hr 20min (4 pucks worth). Keep the the cabinet unplugged and it's hard to reach 100deg. Since I dont have Bubba pucks yet, I have to open the cabinet door to advance the last 2 pucks and that helps to eliminate the heat. I wipe the cheese down with paper towel to eliminate the sweat and throw in the fridge right away to firm the block back up. Resist temptation to try right away as it is so much better brought back to cold temp.
I use hickory smoke on it. I did a block of mozza the first time out, but the length of time I did that batch was too long, but mostly mozza is a weaker cheese, so it's easier to over smoke - never had a bad batch of cheddar[:p]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
I,m convinced I will try a block of Habanero Chedder with oak.I will let you know how it turns out.[;)]
SMOKIN & SPOKEN
thanks wtf, i too will try it this weekend,sounds too good![:p]
mike
Chef, where the hell did you find habenero cheddar. I worked at a cheese factory for a few years and never came across anything like that. That isn't from one of those dairy farms in California is it[?]Sound good though. Nachos from hellllll[}:)]
Let your trout go and smoke a salmon instead.
trout,
use to make my own out of cheat cheese. Velveeta. Melt it down add grinded up peppers and some very finely grated cheddar. Place it in a very greased up bread ban and chill. Easy to spead and hot as....!
Olds
Trout, Got it at our local B J'S Wholesale Club also did a pepper jack.Oh yeah- both came out real good!4 oak pucks no heat and a bowl of ice.Thanks to all for the info.[:p][:p]HOT,HOT,[^][^][^]
SMOKIN & SPOKEN
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by trout</i>
<br />That isn't from one of those dairy farms in California is it[?]
Let your trout go and smoke a salmon instead.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">But those cows are supposedly a lot more happy than the Wisconsin cows. Maybe they're more creative too![;)][:D][:D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Nope the cows are from Vermont.Cabots cheese of Vermont ,I think they have a web site.I don't know if these are Happy Cows eating Habaneros(OUCH)[:D][V]
SMOKIN & SPOKEN
Ewwwwwwwwwwwwwwwww!!! Feel the burn! (Cows!) LOL!
"A mans got to know his limitations"
Glendora, CA - USA!
Just an update from my last cheese post. Still smoking medium cheddar for 4 pucks, but this last time I used Pecan instead of Hickory. Both are good, but if you want to please a wider range of people, use the Pecan. It is just milder enought to make a difference - wife loves it now as opposed to just pleased with hickory[:)]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
They say cheddar cheese is good on apple pie....I wonder how cheddar cheese is with apple smoke...?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by pedally</i>
<br />They say cheddar cheese is good on apple pie....I wonder how cheddar cheese is with apple smoke...?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I'm sure it would be good, I think that apple is very light so it would be even less intrusive than pecan.
<font color="blue">BUT</font id="blue">
I think the better question is - how would smoked cheddar taste on apple pie[?]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Anyone ever smoked an apple pie?[:)]
Cold Smoke
Okay, I just got my BS up and running and tried a little cheese. I cooled off the smoker w/ and ice pack inside before starting. Had it around 60F. Then I put in 1/3 bricks of cheddar, pepperjack, and swiss. Filled the water bowl with ice, and put a cake pan of ice on the first rack (cheese was on the second). I started the smoke and smoked for 1 hour. The first 30 min. I had the door propped open. When I went out to checkand advance another bisquette 10 min later, the door was shut. Internal temp read about 80F and a fair amount of smoke in the cabinet. Propped the door open again, but the cheese already smelled ashy at that point and had a little sweat on it. I let it go for 1 more bisquette with the door open, but the damage seemed to be done. Do most of you have to keep your door open to produce the light smoke or was there something else I missed? Needless to say, a disappointing first run, but I'm sure this will be an extensive learning process.[:I]
QLiss
QLiss,
The ashy taste you describe may be because of the temperature of the cheese when you put it in the smoker.
Was it cold right out of the fridge? If so, that may create condensation on the outside of the cheese, which will cause the cheese to take up all kinds of bad flavors. You want anything you cold smoke to have a dry surface, so condensation is very bad.
Let your cheese come 100% to room temperature before you smoke it. This goes for anything that you cold smoke.
I regularly cold smoke for 8 hours or longer with no off flavors imparted to the product at all.
Thanks for the tip, Regforte, I'll certainly give it a try. It may have also just been too warm outside. I'll retry it on a cooler night or maybe early morning also.
QLiss
QLiss,
Sorry to here you did not like your cheese experiment. I truly love the stuff and it is <font color="blue">very</font id="blue"> easy to get rid of at a social outing - can't keep the vultures off the stuff[;)]
I don't prop my door at all. Full top vent, four pucks, hour and 20.
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Tried some cheese last night. I used white cheddar. It's probally my favorite and adding some to home made mac-n-cheese is a must. I now know its better smoked. I let cheese come to room temp, unplugged smoker from smoke generator, filled water bowl 3/4 with ice, opened top vent all the way, 3rd rack down pie pan with more ice, top rack white cheddar 1lb., 4 pucks for smoke(used special blend because I couldn't decide) turned out perfect. Grated it on a salad and some chicken corn chowder. This was the first time I have cold smoked, with the cheese no real cleanup. I think the amount of ice used will depend on the season of the year and/or where you live.
Only thing I might change next time is to add more cheese, some nuts, eggs or something to fill the box a little more.
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
http://devoted.to/bbq
Sounds good Jeff. Glad to see we've got another fine member of the cheese club.
Some good news for you: The cheese gets even better after it sits in the fridge a few days.
PS - I have a backyard full of smokers and I bought the Bradley because it's the best cold smoke machine for the money available.
Never tried cheese yet, but will tomorrow.How about wrapping in cheese cloth??
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SmokinLarry</i>
<br />Never tried cheese yet, but will tomorrow.How about wrapping in cheese cloth??
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Larry,
I just set the cheese on the rack and let her rip. Just use some ice to keep the temp down and then after its done wrap in plastic wrap and put in fridge overnight[;)].
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
As I'm no expert on smoked cheese I'll invite anyone to donate any tried and true recipes/tips to add to our new state-of-the-art menu. I will be smoking a chunk of blue cheese this weekend and report my findings.
Thanks!
Cold Smoke
Hi Folks,
I have tried a few methods of smoking mature cheddar. I have found the best to date is really a combination of ideas already mentioned in the previous posts.
This for a block of cheddar around 1.5lb
Let the (unwrapped) cheese come to room temperature before smoking.
Use the John Watkins/Grakka method to separate the smoke generator from the smoke box to ensure true cold smoking. This ensures temperatures of no more than a couple of degrees above ambient.(never went above 48degF/8degC) In hot weather/climates, would utilise ice as well.
Smoke for 3- 5 hours depending on personnal taste. This was for oak smoke which is probably the UK prefered smoke flavour.(akin to hickory in USA?)
Wrap in cling film (plastic)immediately on removal from BS and leave in fridge for at least 24 hours. I have found it tastes a bit ashy if eaten straight away.
One option I have tried is "T shirt" method mentioned elsewhere, wrapping cheese in single layer of clean white cotton. This seems to work well.
Had plenty of positive comments from friends who sampled it, even the dogs had a smile on their faces when they tried it!!!
Also tried blue cheese, oak smoked as above but for 3 hours. It was ok but not sure if it actually added anything to the already strong flavour of this cheese. Reserve judgement on that one.
My next step is to try some other smoke flavours... apple?? Anyone got any experience of other flavours other than oak and hickory?
Manxman.
I used maple and thought it came out nicely. Of course you have to consider the source. I'm Canadian, eh, and we love our Maple Leafs...[8D]
Tom
I've smoked cheddar with both hickory and apple. They're both great, but I think I prefer apple. With the BS, I'm going to try a mix of both.
John
Newton MA
Manxman,
I started out with Hickory, which is still very good, but lately I've been using Pecan. It's just a bit milder, and it seems to appeal to a wider variety of people. Read...I got more compliments from the Pecan.
I've not yet tried a cheesecloth or t-shirt, but I may during the summer smokes. Even with the ice trick, I have gotten "sweaty" results before, I just wiped the brick down before refrigerating, but the cloth wrap would probably protect the cheese and eliminate this.
(http://img.photobucket.com/albums/v433/whitetailfan/whitetailfan.gif)
"Nice Rack"
Lethbridge, AB
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Use the John Watkins/Grakka method to separate the smoke generator from the smoke box <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Where is this located on the forum, I would like to look into it.
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Hi Mallard Wacker,
This site has pictures of the set up I mentioned:
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm
Manxman.
Very interesting, I bookmarked this. Thank you.
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Hi all I spent another weekend in Florida. Working not the Super Bowl.[:(] I had only enough time for some cheese smoking. Store bought Provolone 2#. Warmed to room temperature for a few hours then smoked with apple 4 bisquettes. The quench water never got warm nor the ice in a bread pan. I never tasted it just wrapped it in saran wrap and placed it in the fridge. (It did stink like an ash tray.)[xx(] The cheddar from 2 weeks back still smells like ash but doesn't have the aforementioned bong water taste.[:D] I'm starting to wonder if the various cheeses that I've purchased at the grocery store aren't just treated with a liquid smoke. I cannot get the darker color.
Any thoughts?
Michael
Michael,
I have smoked some different types of cheese the last 2 weekends. I had both cheddar and monterey jack. I smoked using the john watkins method.(I will include pics at end of post)
The cheese I have smoked does not look smoked at all.(Other than a few specks from adjusting the damper.)I used maple the first batch and alder the second batch. We preferred the alder. I kept the door closed the entire 2 1/2 hours that I smoked. Taste Great!!
(http://img.photobucket.com/albums/v244/xcelsmoke/ColdSmoke.jpg)
(http://img.photobucket.com/albums/v244/xcelsmoke/SmokedCheese.jpg)
Doug
Hi Folks,
I typically cold smoke blocks of mature cheddar weighing around 1.5 lbs similar in shape to the pictures posted by Jaegar. I have found the best time to be around 5 - 6 hours after which time the cheese does "look" smoked, not particularly dark coloured but definateley a nice smoked hue. Up to now only used oak to smoke.
I think the posting that said a lot of shop bought smoked cheeses have been done using liquid smoke is probably right, perhaps the attractive colour of such cheeses is artificially induced??
I have a book that covers hot and cold smoking a variety of products (cheese,fish,nuts,bacon, ham, eggs and more) and the author recommends sticking to mild cheese (not Danish Blue, Stilton, Gorgonzola), cutting the cheese into strips not more than 4cm / 1.5 inches thick and smoking around 15 degC. (60degF)
He states opinions vary with regards to how long to smoke, some stick to a couple of hours whilst other go for 5 - 6 hours, personnally I go for the longer period.
He recommends wrapping in aluminium foil after smoking, keep refridgerated until use and leave for about 3 hours at room temperature prior to eating to get the best taste!
ref: <i>Home Smoking and Curing. How to smoke-cure meat fish and game. </i> Keith Erlandson,1977, revised 2003. Ebury Press, UK. (available from Amazon)
Hope this is of some help,
Manxman.
Thanks for the info, Paul. I've used 3 hours of apple to smoke cheddar and Gouda cheese with good results, too. The milder cheddar and young (mild) Gouda work best, I think. I've tried apple-smoked Gorgonzola, and it was good, but pretty subtle--as you said in another thread, "not a WOW".
I wrapped my cheeses in pastic wrap rather than foil--do you think that would make a difference?
John
Newton MA
Hi John,
I think the aluminium foil suggestion just dates from when the book was first published and simply not updated when it was revised in 2003, I seem to remember plastic wrap/cling film appearing after 1977 but my memory may be playing tricks?! And I'm only 45!!
Personally I use cling film, think you get a better airtight seal to keep the flavour in and help keep the bugs(particularly aerobic)at bay!![:D][:D][:D]
Manxman.
I've done a couple cheeses now...It really was EASY!!! Just like everyone says, unplug the box from the generator. I also did it at cooler times, and cracked the door an inch when the temp started to climb. 5 minutes it was back in the zone. Also...its GOT to rest!!! Mine went straight from the smoker to Vac bags for at least a day, and has come out GREAT!! I love breaded Moz sticks, and the added smoke is HEAVENLY!!! LOL...I ate a whole BRICK last night!!! :-P Good Luck,
Frank
Torchman- just curious...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I love breaded Moz sticks, and the added smoke is HEAVENLY!!! LOL...I ate a whole BRICK last night!!!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Did you cut up and bread your mozza after it was smoked then deep-fry it? I'm real curious- I lovza lotza mozza sticks and would love to add a new recipe to the smoked cheese section of the new "recipe/tips" link.
I just bought a big hunk of provolone and gouda to smoke some time soon and hope to find an interesting recipe or two to make with it.
Say cheese!!
Cold Smoke
Great Discovery-
I have done a fair amount of cold smoking. Always somewhat of a pain to keep adding ice or snow depending on your climate. I got one of those ice cream makers as a gift a few years ago. It comes with an insert you have freeze overnight to make ice cream. I put this frozen insert in the bottom of the BS and it kept the temp at 65 for over 3 hours. No dripping water, no refill. Super easy clean up. Now I'm on the look out for discarded icream makers, specifically the inserts.
Gotbbq[^][^][^]
In response to the last post regarding keeping the BS cool for cold smoking, every month at work we get numerous plastic ice pack inserts as used in picnic coolers to keep food and drink cold, companies use them to deliver chilled products to us. Up until recently we have just chucked them out as we have so many.
I tried using them for a cold smoke in my BS rather than the Grakka coldsmoke method and it worked fine, although perhaps the inserts cannot be used for anything else afterwards!!! [:D][:D][:D]
They are non toxic, rectangular in shape (size we get is around 6"x3"x1"thick) and pack neatly into the base of the BS!!! They thaw pretty slowly.
Even if they have to be purchased, they are very cheap and universally available in a variety of stores and are reusable in the BS. May need to put them in a plastic bag to refreeze them to avoid imparting a smoky smell to the freezer though!!
Still tend to use the John Watkins/Grakka method routinely for coldsmoking but in the summer some additonal help may be required.
Manxman.
Manxman
What is the John Watkins/Grakka method. I must have missed it in the cheese smoking journal[:)]
Gotbbq[^][^][^]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by gotbbq</i>
<br />Manxman
What is the John Watkins/Grakka method. I must have missed it in the cheese smoking journal[:)]
Gotbbq[^][^][^]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
You can go to this post http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=37&whichpage=2&SearchTerms=cold and click on the link that grakka provided. It is the same setup that jaeger shows in the picture he posted.
gotbbq,
Sorry, [:I] I should have posted the link, Habanero Smoker made up for my omission.
It can also be reached directly at:
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm
I have used this method quite a lot now and it works very well, temperature never reaches more than a couple of degrees above ambient.[8D][:D]
Manxman.
manxman
Thanks - im starting mine this weekend
Gotbbq[^][^][^]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />gotbbq,
Sorry, [:I] I should have posted the link, Habanero Smoker made up for my omission.
It can also be reached directly at:
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm
I have used this method quite a lot now and it works very well, temperature never reaches more than a couple of degrees above ambient.[8D][:D]
Manxman.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I just pulled out about 8 pounds of smoked cheese. I smoked it for 3 hours with the damper almost closed completly. I used alder wood. Turned out great. I used 8 oz. blocks mainly. Colby, cojack and monterey jack. I have used apple, maple and now alder for the last 2 times that I smoked cheese. We like the alder best so far. I need to get some pecan. I want to try that on cheese next!
Doug
(http://img.photobucket.com/albums/v244/xcelsmoke/savethemeatgif.gif)
I just recently smoked a few hunks of cheese (gouda and provolone) for 4 bisquettes worth- Man O' Man is that tasty-[:D][:D][:D][:D][:p] 'specially after a couple of days wrapped up in plastic wrap.
I hope to try some Mozza sticks this weekend- will keep you posted.
Just FYI- I still prefer the smoked cheese served at room temp with a good Cabernet....Don't I just sound like refined just like royalty....[;)][:0][B)][:(]
Cold Smoke
Hey Cold Smoke, if you like it w/ a Cabernet, try it w/ a tempranillo. Any Rioja or Ribera Del Duero is fine, but if you can get your hands on it, try the Abacela from the Umpqua Valley in Oregon. It's a massive, earthy wine that goes good w/ smoked foods IMO.
Smoked a variety of cheese yesterday:
1.Mild Cheddar
2.Mature Cheddar
3.Red Leicester
4.Double Gloucester
5.Cracked Black Peppercorn Mature Cheddar..... (speciality cheese produced in a local creamery, the use of black peppercorns in cheesemaking apparently dates back over 1000 years to Viking times![8D])
All were cold smoked using apple briquettes for 5 hours, temperature did not register on BS thermometer or independent thermometer so <50 degF. Vent was around a third open. Each block was around 10 - 12 oz.
They have been wrapped in cling film/plastic wrap and will be left in the fridge for around 48 hours.
Next step is to hold a tasting session with family and friends to compare and contrast!!!![:D][:p][:D][:p]
Manxman.
Thanks for the recommendation Psdubl07. I'll try to find that at the wine store next time I pop in.
Cold Smoke
No problem Cold. I should have included this before, but here's their web address.
http://www.abacela.com/winery.html
Hey Manx, my brother was in your neck of the woods for the TT races a few years ago, he had an unbelievable time! I've seen it on TV and all I can say is, those dudes are crazy....
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />5.Cracked Black Peppercorn Mature Cheddar..... (speciality cheese produced in a local creamery, the use of black peppercorns in cheesemaking apparently dates back over 1000 years to Viking times![8D])<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I have a small group of friends that funningly have taken on Viking names amongst ourselves. Mine happens to be "Leif the Lucky", but my favorite is my buddy's "Thor on the Floor"![:D]
Classic muscle car annotation, yet referring to drinking heavily. It's a 2X[;)]. [:D][8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hi psdubl07,
Yeah, you are right, the TT motorcyle races are AWESOME. The riders sure believe in getting the most out of life, I have watched it for 30+ years and it still takes the breath away!! [:0]
Working in a hospital and also having a best mate who was one of the top riders I have seen several different aspects of the races..... the fun [:D], the fear [:0], the sadness [:(] and the happiness [:)]One thing is for sure, 40000 bikers sure make this place rock for two weeks every year!! [:D][:D][:D][:D]
I am still trying to think of Viking names to match Chez's offering, hard to beat "Thor on the Floor"!![:D]
Manxman.
Manx, who is the rider you know? I would love to make it over there sometime for the races. I assume it's not quite the same w/out Joey Dunlop though. [:(]
Kirk, that is funny as hell! I don't think I can beat Thor on the Floor, but can I be "Bjorn to be Wild"? [:p][:D][8D]
Hi psdublo7,
The rider I knew was a guy called Colin Gable, not in the same league as Joey but had a 3rd, 4th, 5th and several top 10 finishes and beat "yer man" Joey on a number of occasions.. Sadly he did not "beat the clock" and was killed in 1997 here on the Island.
Joey was unique, a genuine sportsman and a gentleman, his exploits off the racing circuit are now almost as legendary as his exploits on it ..... such as taking relief aid to orphanages in Romania. This only became common knowledge after his death, he was the most unassuming of men.
Only knew the guy vaguely but it was a humbling experience, particularly in these days of overhyped overpaid and selfcentred sportsmen and women. And he smoked like a chimney...........!!!!
Manxman.
Wow, sorry to hear about your friend. At least he died doing what he loved. To even finish at The Isle is a feat in itself.
Yeah, Joey was a special guy. I've seen footage of him whooping it up before and after races like it's no big deal. But I also know there was a lot more to him past that. We'll never see anyone quite like him again.
Further to my post regarding the five different types of cheese I smoked on 27/02/05, I would definately recommend apple smoking and all the different varieties came out really well.[:p][:D][:p]
To psdubl07, I tried to send you a file containing a short bit of spectacular TT video footage but I had a problem attaching it to the email to go thru the forum, probably highlighting my (lack of) computer skills.[:I]
We have a larger than life American who races here every year, a guy called Wade Boyd. He loves the place!![:)][:)][:)]
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />a short bit of spectacular TT video footage<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Hey, not here, this is family forum![:D][:D][:D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hi Kirk,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> Kirk: The eyes read "trolley" but the brain registered "trollop". I'm warped! <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
It's OK, TT stands for "Tourist Trophy", not "Tonna the Trollop" so it would have been safe family viewing!!! [:D][:D][:D][:D][}:)]
(Tonna is an old female Viking name.... not very feminine!![;)])
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">It's OK, TT stands for "Tourist Trophy", not "Tonna the Trollop" so it would have been safe family viewing!!! <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Way tooo funny....[:D][:D]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Tonna is an old female Viking name.... not very feminine!!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I now know why my blind date was named Tonna....I thought it might have been because of the weight issue......It was obviously for the distinct chin line and blond braids....Thanks for clearing that up for me....[^]
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Hi Mallard Wacker,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> Mallard Wacker: I now know why my blind date was named Tonna....I thought it might have been because of the weight issue......<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I once met a Tonna on a blind date, she definately had a weight issue. The surname "Two" should have given it away..... Tonna Two... probably nearer two i seem to remember!! [:I][:(]
Manxman.
Manx, i would LOVE to see that. Try sending it to
[email protected]
Hi psdubl07,
It is only a short clip but is very spectacular, I will try and send it Monday.
A friend also produced a DVD capturing some of the atmosphere of TT 2004 on his camcorder, if you have a multiregion DVD player I will see if I can run a copy off and send it to you if you want.
cheers, Paul
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />Smoked a variety of cheese yesterday:
1.Mild Cheddar
2.Mature Cheddar
3.Red Leicester
4.Double Gloucester
5.Cracked Black Peppercorn Mature Cheddar..... (speciality cheese produced in a local creamery, the use of black peppercorns in cheesemaking apparently dates back over 1000 years to Viking times![8D])
All were cold smoked using apple briquettes for 5 hours, temperature did not register on BS thermometer or independent thermometer so <50 degF. Vent was around a third open. Each block was around 10 - 12 oz.
They have been wrapped in cling film/plastic wrap and will be left in the fridge for around 48 hours.
Next step is to hold a tasting session with family and friends to compare and contrast!!!![:D][:p][:D][:p]
Manxman.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
How did the Cheese turn out?
Hi Phone Guy,
The various cheeses turned out very well overall. [8D]
My panel of tasters [:D][:D]voted mature cheddar as the favourite with the black peppercorn second, although I personnally was not overkeen on it... to use a phrase I have used before it had no "wow" factor over the original unsmoked productIMO. [:D][:D]
Mild cheddar was popular whilst the other two came out as "ok", probably won't bother smoking them again although the smoked red leicester has been used a lot grated/shredded on chilli's. [:p][:p]
The two dogs on my panel (a chocolate labrador and a mongrel) appear to rate all the cheeses equal and wolf the lot down at an alarmimg rate of knots![:D][}:)]
I currently have requests for more mature cheddar equating to several pounds of cheese which I have in the fridge ready to smoke in the next couple of days. I also have orders for the black peppercorn mature cheddar. In addition I have a chive and garlic mature cheddar that I am going to try.[:D][:D]
The only other cheese I have tried to date is Blue Cheese but I felt that smoking this cheese did nothing to enhance it's already distinctive flavour and I probably won't try this again.
Favourite bisquettes to date are apple and oak, the latter works well with the mature cheddar in particular. [:D][:D]
Hope this gives you some ideas![;)][:D]
Manxman.
Manx, here's a chef's trick I learned recently, you may already know it. If you enjoy blue cheese a lot, say for salads, but don't like how sometimes the flavor can take over the salad, keep it in the freezer, then went you want a bit of the flavor, just grate some in.
BTW, I'm still searching for a multi-region DVD player. [:(!]
Hi Paul,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">If you enjoy blue cheese a lot, say for salads, but don't like how sometimes the flavor can take over the salad, keep it in the freezer, then went you want a bit of the flavor, just grate some in. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thanks, that's a useful bit of advice. [:D]
Sorry you are having trouble getting a suitable DVD player, it is possible to get information off the internet on how to modify some DVD players to multiregion depending on what model you have?! [;)][:)]
Maybe someone else on the forum has experience of making a dvd player multi region or getting hold of one in the US.[:D][:D]
Manxman.
I decided to try some Cheese tonight. I smoked a couple small blocks of Sharp Chedder and some Jack that a local guy makes. We buy fresh milk from him (all that cream on the top[:p][:p][:p]) and picked up this cheese today. Its really good stuff. It tastes more like a white Chedder to me. Anyway its wrapped and in the fridge as I type.
The home made cheese came out great. The Chedder wasn't the best. I used apple and smoked for about an hour tried not to let the temp get over 100. I had to open the door a couple times. I will try again. My Wife loved the cheese we got from our milk people.
Try tossing a couple of 2 liter(1/2Gal) frozen water jugs in the next time on the top rack.
I smoked about 10 # of cheese today. My supply and the neighbors supply had run out. He usually smokes cheese in a Little Chief smoker but it has to be about 20 degrees F or the cheese melts. I used pecan for 3 hours and it turned out great. I have had good luck in the past with apple but I am having really good results with pecan lately.
I offset the generator into a box and attached with a dryer hose. I gained about 10 degrees in the cabinet. I did not use any ice.
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Hi Now this is as easy and as tasty as it gets. Go to Sams club get a 2lb loaf of fresh mozzerella cut this sausage shaped thing into 4 pieces. Prepare your bradley.
Unplug the heater, Fill the bowl with crushed ice, put 4 apple bisquettes in the hopperfollowed by 2 bubba pucks, place the 4 mozzarella sections on the top rack, open the top vent wide, turn the smoker on for 1 1/2 hrs. Vaccum seal 3 of the delicious looking browned lumps of Mozzerella and refrigerate or freeeze them if you won't get back to them for a while. Boil up a big pot of water in a spaghetti cooker and steamer. Chop your georgeous brown lump of Apple smoked mozzerrella into 1/2" cubes Take a 1/2 lb of really nice proscuitto de parma sliced thin roll each slice and cut the tight rolls into 1/2" long bits. Steam 1 lb of fresh asparagus in the spaghetti cooker for 3 minutes and plunge it into a large bowl of ice water. Cook 1 lb of good pasta al dente and remove the pasta from the water.While this has been going on you have prepared a large skillet with a generous (2-3 Tablespoons) of Extra Extra Virgin Olive oil. Do not drain the pasta scop it into the skillet add proscuitto and the smoked Mozzerrella. Now the MAGIC. Ladel in one half cup of the pasta water. Stir until the cheese becomes a delicious smokey sauce add the chilled asparagus, serve. This is a meal fit for a king. And it is really easy once you do it once.
Paul
Welcome to the Forum, Paul! Always nice to have another North East BSer on board. Thanks for sharing the recipe!
John
Newton MA
Paul, first welcome!
And second, the above for mentioned recipe is down right scrump-shish sounding. I think this going on the "Must DO" list. After reading this I have this "Pavlov Dog" thing going on-I'm now reaching for a napkin. Printing this out.......
Plus antything that starts off with "Sams Club" can't be going in the wrong direction...
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Paul,
Did it tonight & man, WOW! Great flavors! I didn't get much of a sauce though, and the cheese just wanted to clump w/the proscuitto. What did I do wrong?
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />Paul,
Did it tonight & man, WOW!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Is this to much information?[:D][}:)][:D][}:)]
On a serious note thats a great recipe. I will definitely try it as well. Smoked moz. is really good on homemade pizza as well[;)].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.