Back at smoking now that it is a little cooler in Washington

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ssbaldy

Fire Starter
Original poster
Jun 27, 2014
40
11
Twisp,Wa
Now that it is a little cooler and wetter in north central Washington, and we have recovered a little from the fires, I got the green light from my wife to continue smoking in the MES. I have experimented with cold smoked cheese, and it turned out pretty good.



ColbyJack, Mozzerella, String Cheese. Used the Mozz on a hamburger, in mac & cheese, and on crackers. 

 This is today's load: Ribs, jerky, & brats


Beef cut and sprinkled with rub (should have used more!)


Finished product




Ribs were perfect:In smoke for 4 hours, then foiled in oven for 4 hours w/maple syrup & water (couldn't find any apple cider in the house). Jerky was a little bland, but for a first try, the texture was great.

Finished it off with a cabbage and freshly dug carrot salad. I used a rice wine vinegar and sugar dressing



We did sauce the ribs and put them over heat to carmelize them a bit.  MMMMMMMMMM! Good Eats
 
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