I went to Sams today. This is one of the cheeses I bought to smoke:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5388.jpg)
FLBR,
I smoked some TabascoJack cheese and it was plenty warm. Can't imagine the heat that's going to come from that cheese you bought. :D
KyNola
Man that cheese looks good. Better have plenty of ice cream after eating that :D ;D
I got my pepper-head son some of that for Christmas.
It gets your attention, but it is not that bad.
I have hab cheese smoked in the fridge. Heat is not as intense as it should be but its good. This is more of an american cheese, around here no one seems to care for smoked jack cheeses.
So FLB how did the cheese smoke up for you.
Man i would trade 2 pounds of sticks for one of them rounds ;D
It's going in tomorrow morning if I get up in time.
Forgive me, where can you find how to smoke cheese on the forum.
Thanks
Quote from: electricshaman on January 04, 2010, 07:52:01 PM
Forgive me, where can you find how to smoke cheese on the forum.
Thanks
Your in the right section, just look at the posts.
First, you need ambient temps in the 30's to 40's - not a problem right now for most of the country.
Second, put ice in the bowl instead of water.
Run just the smoke generator for 2-4 hours of smoke.
Vac seal or plastic wrap the cheese for 10 days to two weeks before eating.
I was at the local Sam's Club yesterday and they had a truck load of that cheese FLBR is going to smoke. They HAD to have at least 50 of those very same rounds.
NePaS, if you'll tell me how to ship it and how many pounds you want, I'll make it happen.
KyNola
Nepas,
PM Me your addr, and I'll get in in the mail.
Temps shouldn't be a problem with a freezer pack inside this time of year.
Quote from: FLBentRider on January 05, 2010, 03:18:17 AM
Nepas,
PM Me your addr, and I'll get in in the mail.
Temps shouldn't be a problem with a freezer pack inside this time of year.
Ok sent.
I got Gregs spicy sticks stuffed and ready for smoke tomorrow ;D
That looks like its going to be some killer smoked cheese.
It's going in shortly
Thanks for the info on smoking cheese. What temp on the unit is the best and what are some good varieties to try.
Just keep your tower temp below 80 to 85 degrees.
Quote from: electricshaman on January 05, 2010, 05:16:13 PM
Thanks for the info on smoking cheese. What temp on the unit is the best and what are some good varieties to try.
I would get a small sample of a wide selection, and see what you like.
Then get LOTS of the kind you like.
Some say harder cheeses need more smoke.
Is it done yet? :)
Is it done yet? :D
Huh Huh Huh? ;D
Is it done yet? ::)
Yes. smoked, vac sealed, and waiting.
Sweeeeet.
Want my address?
Quote from: electricshaman on January 05, 2010, 05:16:13 PM
Thanks for the info on smoking cheese. What temp on the unit is the best and what are some good varieties to try.
I also like the 80-85 degree range. Cooler is certainly OK but the cheese seems to take on less smoke and color.
As for cheese, use what you normally like. And BE SURE to wait at least 10 days after wrapping it up and putting it in the fridge.
I did several pounds of mozzarella a while back. Take a cheap frozen pizza, decorate it with more 'stuff' (pepperoni, sliced tomato, etc), some EVOO and sliced smoked mozzarella. WOW!
Ditto on what every thing Arnie said.
I've taken the cardboard pizza and dressed it when the wife wasnt lookin like Arnie does and my wife thought she got a different, better, kind of pizza so she dug through the garbage lookin for the wrapper. When she found it and seen it was the same ole crap she always buys and I was sittin there laghing she wasnt very happy cause I didnt say anything when she was diggin.
She said "That wasnt funny"
I said "O yes it was"
You could have opened a beer bottle with her upper lip. ::)
OU, next time burn the evidence.
I get these pies, Tony's or Guido's or something - 5 for $10. They're light on toppings but have a really nice crust. So, I can decorate 'em up my way. The smoked mozzarella makes for a great taste.
I'm gonna have to try lasagna and eggplant parm with the smoked moz too.
Quote from: ArnieM on January 06, 2010, 12:27:12 PM
I'm gonna have to try lasagna and eggplant parm with the smoked moz too.
And use chopped smoked brisket instead of browned GB..
Quote from: squirtthecat on January 06, 2010, 12:33:57 PM
Quote from: ArnieM on January 06, 2010, 12:27:12 PM
I'm gonna have to try lasagna and eggplant parm with the smoked moz too.
And use chopped smoked brisket instead of browned GB..
I have used leftover brisket and ground it to make it more like GB in lasagna and it was great, I like to put spinage in with the ricotta cheese when makin lasagna.
Arnie
I never thought she would go to diggin, she usually just looks straight at me when something tastes diff and says "Ok what did you do to it this time?"
I do that to her all the time when shes cookin. ;D
I rarely have any left over brisket (bunch of chow hounds here) but I think it would go well in the lasagna. I also use spinach in the ricotta.
OU, yeah, they'll go diggin'. They'll try to figure out what you're up to to try to get one up.
My wife loves pots and pans (hello Amazon) but rarely actually cooks. She made "Hamburger Steak Dianne" with gravy and egg noodles last night. All by herself. She was very proud of herself and it was really good. If only I could encourage this trend ...
The only reason I have leftovers is cause its just me, my wife, who eats very little and my daughter, which eats a little more than mom, left at home. The boys, which could eat a hole brisket them selfs, have moved on.
Arnie
My wife rarely actually cooks also and when she does its kinda, well guarantied, bland. My daughter is starting to experiment with adding additional flavors, dont know where she is getting that from. ::)
Quote from: OU812 on January 06, 2010, 02:31:03 PM
My daughter is starting to experiment with adding additional flavors, don't know where she is getting that from. ::)
I dunno OU. Maybe genes? The key word above is 'flavors'. Not necessarily hot or spicy, just flavored. (Don't get me wrong, I like hot.) Take a boneless skinless chicken breast. You can grill it, bake it, poach it or fry it. It still doesn't taste like much of anything. That's where spices come in.
I'm still waiting to get a few pics of Pachanga's spice cabinets.