or Connect
SmokingMeatForums.com › Groups › Michigan Members Group › Discussions › February Michigan cheese smoke

February Michigan cheese smoke - Page 2

post #21 of 53
Thread Starter 

Sunday the 15 is looking to be cold (13*) but clear.  A nice day to smoke some cheese make some noise and have some fun. 


It's not to late to join in if anybody wants to.  Looks like we will have a few different smokers and flavors of smoke going.


I have some nuts to smoke too so it will be a nutty cheese smoke.



post #22 of 53

Chili, chili, bang, bang!!!!


I have to hit Gorden foods and get some cheese blocks. 


Just an FYI, the wife and I were invited to a German gathering on Saturday night, so I may be sporting an ice pack on Sunday.  :)

post #23 of 53
Saturday night low of -10 and sunday high of 6. Oh boy it will be cold..
post #24 of 53
Rabbit/chicken noodle soup will be on the menu for the day.
post #25 of 53
I'm working on something now. We will see how it comes out. Updates to follow...
post #26 of 53
Good luck with the smoke and don't forget the pic's!
post #27 of 53
That something came out ok. I'll be bringing it tomorrow. Not up to normal rockstar standards but it'll due considering I was outside in subzero temps for almost 6 hours smoking. See ya'll tomorrow I have to get some drinkin' in!
post #28 of 53
Thread Starter 

-11* out and a high of 2* today.  This smoke today will really be a COLD smoke.  Hot rabbit and chicken noddle soup sounds like it might be a life saver with these temps.

Rockstar what ever you made I am sure it will be great.  If the truck starts I will see you guys about noon. 

post #29 of 53
Any updates on how this went???
post #30 of 53
Thread Starter 

It was COLD outside Sunday.  Below 0 most of the day but there was little wind and Cam had the garage heated.

We smoked two batches of cheese one in Cams big cabinet smoker with pit masters and cherry and one in my Master forge charcoal smoker with peach.

Rock star took the Pics so he will have to post them.  He also brought BB ribs that were fall off the bone good and we had the rabbit-chicken soup that hit the spot on such a cold day.  Cheese, crackers and beer rounded it all out.

There was a lot of cheese it took about 4 hours to seal it all.  Hopefully Scott will post the pics soon.  It was a good time.



post #31 of 53

Well, we did not get any shooting in due to the freezing temps, but we had a ton of cheese in the smokers.  My phone camera needs replaced, so I did not even bother taking pics.


Rockstar brought a tray of ribs that were very good!!  The soup I made turned out ok.  Might have to work on my recipe a bit.


We had fun as usual.  :)

post #32 of 53
Four hours to seal that almost sounds like work! I'm about a week out from our first smoked cheese. Glad you guys had fun!
post #33 of 53

Glad to hear from you guys. 


I was beginning to think we would have to go over and chip you all out of big blocks of ice.  LOL

We had -20* here Saturday night/Sunday morn, between midnight and 2 AM.


We're running a little low on smoked cheese, but my wife told me... "NO WAY!" 

(Actually, that might have been me, that said that.)   <grin>


You guys are TUFF!


Looking forward to the Q-View of it.

post #34 of 53
Ok, ok, ok.... I'll get off my lazy a$$ and post some pictures already.

First off well wishes and prayers to the man who taught me how to smoke cheese handymanstan. I hope your surgery went well.

For starters cam said he was making some rabbit soup so I couldn't show up empty handed. It was below zero friday night so smoking was outta the question right? Trick question! Smoking is never outta the question!

I smoked a couple slabs of babybacks for about 5 1/2 hours, finishing about 1:30am. Wife said I was crazy. She was right.

Here's the rabbit/chicken noodle soup cam made:

And here's the rabbit:

And finally here's some cheese.

Cams smoked provolone, and mozzarella.

Smoked fresh mozzarella:

Smoked cheddar and gouda:

More smoked cheddar and gouda:

Even more cheddar and gouda:

What can I say I like smoked cheddar and Gouda.... And the friends and family I give it to prefer it as well. Lol!

And here's stans blue cheese, cheddar blue berry cheese, and witch cheese. (I gave props to your witch cheese Stan! Lol!):

I didn't take a lot of pictures so sorry about that. I was drinking pbr's at noon for crying out loud! And I was drinking bourbon the nihjt before while smoking ribs in minus zero degree weather until 130am!

Come to think of it who in the hell put me in charge of photo documenting this??? Ya'll know me well enough to know this wouldn't work out!

Well that's about it. The round table met, we ate some good food, smoked some cheese, and drank some cold ones. Fine Sunday in my book.

Hope to see more of you at the 3rd annual MSG summer smoke on June 6th!!!
post #35 of 53

Wow loks like you guys had fun. Glad to hear you stayed warm! Sorry I couldnt swing it, but Great Aunt Virgie was happy to see me at her party so it was all worth it. I still got some havarti and cheddar to smoke so let me know how that cherry wood worked out, I may try that. Sounds good!


Get well soon Stan!



post #36 of 53
Thread Starter 

Thanks guys the surgery went well and I am smiling.  Now just waiting for the next sausage fest. I never ever thought I would make sausage but with Cam and Scotts help I am going all in. Kurt we will see you at the get together and I will be posting on what the board came up with for this year soon. Rockstar good job on :yahoo: the pictures and I think you should keep up on your picture taking.


post #37 of 53

I'm glad everyone who attended enjoyed it and got some good smoked cheese out of it, along with camaraderie fellowship.


Yeah.   Just who did leave Hillbilly in charge of pic's anyway? 


I thought there would be at least "ONE" pic of you all huddled around a candle for heat in Cam's garage with empties laying around.  LOL

Pic's of cheese looked good Hillbilliy.



I've made homemade sausage twice.  Both brats, and breakfast sage sausage.  The flavor beats anything you can buy, X10! 

Even if you screw up a little, it's still better tasting!     But it's a PITA to do with a hand grinder, and limited fridge space.


Blueberry Cheddar?  Where do you find that?  It looks, and sound very good.


I almost wish I had attended this cheese smoke, ........... until I remember the temps. 


Hillbilly?  You're one tuff dude, to cook ribs outside at night in sub zero temps!

Chrystal was right.  You're nuts!  LOL


Baring a calamity, we'll see you all again in June.

post #38 of 53
Thread Starter 

Frank I got to tell you that Cam takes good care of his guests.  The garage was warmer then the house and was very comfortable. 


The blueberry cheddar I got at Sam's. It is a mild cheddar with dried blueberry's in it. I tried it before smoking and could taste the berry throughout the cheese. Smoke has to make it better though.


Thanks for the sausage encouragement...see you in june



post #39 of 53
Hey FP it was damn cold but I think your mistaken with the whole tuff thing. It's more like idiotic! Lol!
post #40 of 53

Here's a squirrel we cooked up today Stan. Cooked up some of our homemade sausage to. We will be making some more soon! Glad to hear surgery went well!
  Return Home
  Back to Forum: Michigan Members Group
SmokingMeatForums.com › Groups › Michigan Members Group › Discussions › February Michigan cheese smoke