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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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12-31-2012, 07:33 AM | #1 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Smoked Cream Cheese - Do it now
I had never tried this before but about a month or so ago I was smoking some cheese and threw on a block of cream cheese. After it was done I vacuum sealed everything and into the fridge it went. I had been eating on the regular cheese but totally forgot about the cream cheese. The other day I saw it in there and gave it a try. Sweet baby cheeses, this stuff is good. If you haven't tried it yet, do it now! With winter upon most of us, it is even a better time as it will be easier to keep the temps down.
I have no pr0n to post and let's face it, it would be quite boring to just have a picture of a block of cream cheese
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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12-31-2012, 07:45 AM | #2 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Stuff's pretty good with no smoke. I can imagine it is pretty awesome. Thanks Brad.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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12-31-2012, 07:56 AM | #3 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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Hmmm, you've given me one more reason to cold smoke
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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12-31-2012, 08:01 AM | #4 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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What wood did you use?
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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12-31-2012, 08:21 AM | #5 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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I used my typical cheese smoking setup since I was doing regular cheese too. I just use the tin can with a soldering iron in it with some apple chips filling the can. This goes into my UDS at the bottom(ish) (depending on which drum and if I am lazy). I put the cheese on the top grate and I rest it on skewers so the cheese doesn't get dirty from the seasoned grates.
For the cream cheese, I basically did the same as regular cheese. Due to it's consistency, you do need to take care to keep it as cold as possible. It was also a bit of a challenge to vacuum seal which isn't completely necessary but I like to seal all of my cheese and let it mellow for a while. As far as the amount of smoke, that will be personal preference. When I did this batch a while ago, the temps were still kind of warm so I didn't let the smoker run for as long as I usually do. The regular cheese didn't seem to take on as much smoke but the cream cheese came out really good. With that said, I would suggest doing the cream cheese for a shorter amount of time until you know what you want.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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12-31-2012, 08:31 AM | #6 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Can't believe you didn't even take a picture of the cheese, not even one close-up.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-31-2012, 08:56 AM | #7 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I was wondering how you vacuum sealed it.
I got some cheese planned for tomorrow. May have to give this a shot.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-31-2012, 10:28 AM | #8 | |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Quote:
It wasn't too difficult. I just had a block of cream cheese that I cut in half for the smoking. It stayed cool enough to retain its shape. Then into a vacusuck bag and vac and seal.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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12-31-2012, 10:38 AM | #9 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Thanks! Now I understand what you did. I'm a visual person.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-31-2012, 11:01 AM | #10 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Actually, I remembered that I did have a pic. Check out my nut sacks too
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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12-31-2012, 11:09 AM | #11 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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SackS plural?!
Off to the PB.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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12-31-2012, 11:22 AM | #12 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Now that looks more like the moon than those silly pictures Gore posted the other day.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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12-31-2012, 11:26 AM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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You should spread your nuts over a cheese log.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-31-2012, 11:28 AM | #14 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I'd say that looks pretty normal.
I am concerned about that orange stuff. You might want to make an appointment with your doctor to have your nutsacks checked out.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-31-2012, 03:30 PM | #15 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If you like that smoke a Cheesecake Talk about a foodgasm WHooohooo!
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