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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-03-2013, 09:15 PM | #16 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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We all have different tastes. Experiment. On your first smoke, do small amounts of several cheeses, and see what you like, and don't like.
I think we all agree that you need to let any cheese you smoke mellow out for a while before eating it. CD |
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01-03-2013, 10:16 PM | #17 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Likewise, if you see the milk fats surfacing, or your pieces start to lean, your smoker is too warm. I will smell my fingers and check for oil after turning the pieces, and if they smell of smoke it is an indication of surface smoke residue. It's all in keeping everything cool (the cheese and the smoke) and using a smoke generator that can deliver a light smoke over a long period of time. After smoking I always let my cheeses sit at room temperature for a couple of hours, then move into the fridge to cool down a day or so before bagging or vac sealing. This eliminates any condensation you might get if you wrap too soon. As far as eating, I will start enjoying cheese right after it's cooled down.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-03-2013, 10:58 PM | #18 | |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I smoked 15# of cheese just before Christmas. After smoking was complete I turned on a big electric fan and let the blocks cool while still in the smoker. I placed them into a couple of pans into the beer fridge they went. I was planning on letting them dry for 24 hrs. Life got busy and they were wrapped around the 48 hr mark. Rested a week in plastic wrap and were distributed out after 5 days. Got rave reviews after this last batch.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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01-03-2013, 11:29 PM | #19 |
Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Thanks for the suggestion. I think my brother and I will be stopping at Sams Club in the morning and selecting a bunch of different cheeses to try.
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UDS, Weber Performer |
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01-03-2013, 11:32 PM | #20 |
Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Thanks for all the suggestions and advice! Lots of great advice on here. Great forum!
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UDS, Weber Performer |
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01-04-2013, 07:38 AM | #21 |
On the road to being a farker
Join Date: 01-24-11
Location: Imperial, MO
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smoked mozzarella is my favorite. It takes smoke easy and only takes a hour or two to finish, be sure and get a whole milk mozzarella, do not use fresh or buffalo mozzarella....besides it makes the best smoked mozzarella fodue
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01-04-2013, 10:16 AM | #22 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I've been wanting to try smoking some of the mozzarella string cheese sticks but keep forgetting to buy them... I think these would be great to take to work.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-04-2013, 12:49 PM | #23 | ||
Full Fledged Farker
Join Date: 06-09-11
Location: Apple Valley, Mn
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Quote:
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We'll post some pics afterwards. To make this more interesting, what beers go well with which smoked cheeses? |
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01-04-2013, 12:56 PM | #24 | |
Full Fledged Farker
Join Date: 07-29-09
Location: Sacramento, CA
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Quote:
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22" WSM, Brinkman Smoke N' Pit "He Hate Me" & Various UDS Parts |
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01-04-2013, 01:00 PM | #25 |
Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Quote originally posted by ymmiT:
To make this more interesting, what beers go well with which smoked cheeses? I am coming down with August Schells Snowstorm. I think that will go good.
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UDS, Weber Performer |
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01-04-2013, 01:59 PM | #26 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I'm thinking of a refreshing Chardonnay, lightly oaked, with a soft hint of aromatics, like green apple and lemon zest......
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-04-2013, 04:21 PM | #27 |
Full Fledged Farker
Join Date: 12-01-09
Location: Lodi WI
Name/Nickname : Mike
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Old Milwaukee goes great with smoked cheese!
One tip on smoking cheese that I do is to place parchment paper on the grate before putting the cheese on the smoker. It keeps the black lines from forming on the cheese. It does nothing for the flavor, purely astetic, I usually give a lot of cheese away to family and friends during the holidays and want it to look nice. |
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01-04-2013, 06:44 PM | #28 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Or you can use these grill grates made for veggies and fish. I keep one set just for cheese.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from:---> |
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