Print Page - Cheese It Up

Title: Cheese It Up
Post by: NePaSmoKer on February 27, 2011, 07:08:18 AM

The cheese bug is running rampant here ;D

Sharp and NY Sharp.........
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00684-1.jpg)

Less the wrapper and ready for some Apple smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00685-1.jpg)

Hey why not do some Queso Hebra Mexican string cheese ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00686-1.jpg)

This cheese comes in a long ribbon that you unroll. I get this in a mexican mom & pop store/mini carniceria.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00687-1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00688.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00689.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00690-1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00691.jpg)

All cheese today going to get Apple smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00692.jpg)

Title: Re: Cheese It Up
Post by: pensrock on February 27, 2011, 07:26:06 AM

man you are cheesy.... ;) ;D ;D

Title: Re: Cheese It Up
Post by: muebe on February 27, 2011, 07:31:58 AM

How many pounds is that mexican "ball o' cheese"? :o

Title: Re: Cheese It Up
Post by: NePaSmoKer on February 27, 2011, 07:53:06 AM

Quote from: muebe on February 27, 2011, 07:31:58 AM
How many pounds is that mexican "ball o' cheese"? :o

Just a tad over 5 1/2 lbs

Title: Re: Cheese It Up
Post by: NePaSmoKer on February 27, 2011, 02:28:32 PM

So i was looking at the cheese and it just didnt look like it had taken to much smoke.

So i said

SELF

It be time ;D

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00701-1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00702-1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00703-1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00700-1.jpg)

Title: Re: Cheese It Up
Post by: ADH on February 27, 2011, 02:47:49 PM

Nice. Wish it was not in the mid 80's here ;D

Title: Re: Cheese It Up
Post by: pikeman_95 on February 27, 2011, 04:49:43 PM

I see what you mean. It sure seems to be giving off the smoke. Did you get some pictures of the smoke on the cheese.

If you moisten the chips a little before you start you can strech out the smoke. I wet mine a little to slow things down a little. Did you fill the generator all the way up each time.

kirby

Title: Re: Cheese It Up
Post by: ronbeaux on February 27, 2011, 04:53:19 PM

I'd like to wake up in your garage. That smoke just has to be prevalent like walking into Rendezvous's in Memphis.

Title: Re: Cheese It Up
Post by: pikeman_95 on February 27, 2011, 04:57:01 PM

Quote from: ronbeaux on February 27, 2011, 04:53:19 PM
I'd like to wake up in your garage. That smoke just has to be prevalent like walking into Rendezvous's in Memphis.

I bet you want to lick the walls.

Title: Re: Cheese It Up
Post by: devo on February 27, 2011, 05:17:48 PM

That cheese ball is the weirdest thing I ever did see. Kinda wonder if your suppose to play baseball with it or eat it.

Title: Re: Cheese It Up
Post by: Tenpoint5 on February 28, 2011, 06:40:40 AM

Now that is what you call Letting the smoke roll!!

Title: Re: Cheese It Up
Post by: MidKnightRider on February 28, 2011, 06:44:35 AM

I've never seen Mexican string cheese before,
I'll have to see if I can find some for the cheese smoke I'm planning this weekend.
Nice set up.

Title: Re: Cheese It Up
Post by: squirtthecat on February 28, 2011, 07:02:41 AM

You should have unrolled the entire thing and put it in the Big House smoker! :D

I had some of that cheese down in Mexico... (not a 5 pound roll, mind you) Good stuff for nibbling on.

Title: Re: Cheese It Up
Post by: pensrock on February 28, 2011, 09:21:41 AM

QuoteIf you moisten the chips a little before you start you can strech out the smoke. I wet mine a little to slow things down a little. Did you fill the generator all the way up each time.

Be cautious using wet wood when cold smoking. Moisture when heated = steam, steam = 212 degrees F, 212 degrees F = cheese soup. ;D
I always use dry wood to smoke cheese with. I do use damp wood chips in the big smoker when doing sausages.

Title: Re: Cheese It Up
Post by: smoker pete on February 28, 2011, 09:30:32 AM

Interesting cold smoker setup there! Looks like another nice batch of cheese. What's the difference between Sharp Cheddar and New York Sharp Cheddar?

Title: Re: Cheese It Up
Post by: SouthernSmoked on February 28, 2011, 05:56:10 PM

Cheez-It Varieties! ;D

Very Nice Rick!

Title: Re: Cheese It Up
Post by: pikeman_95 on February 28, 2011, 08:53:11 PM

Rick
Did you get some pics of the finished product? Did the fire dept. show up ;D ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: NePaSmoKer on February 27, 2011, 07:08:18 AM