Search results for query: smoking cheese

No Boil Smoked Mac n Cheese by Cold Iron 2 1/2 cups of uncooked elbow noodles 3/4 stick butter 12 ounces yellow cheddar cheese, shred a brick it melts better and less oil 4 oz. Velveeta cheese to make it creamier 5 cup heavy cream 1/4 tsp garlic powder 1/4 tsp onion powder salt and pepper 2.5...

Smoking 15 pieces of Cabot Seriously Shatp White Cheddar today with apple. Perfect temperature today, high of 37. Want to try adding some dried spices on a few pieces. What are your favorites? Thanks!

Looks good Got a few more weeks before cold smoking down here. I use a kettle with Norm's (@normanaj) u bolt mod on a pellet tube to keep it above horizontal. and away from the product. Just opened the first packages of cheese smoke last winter. As @Coreymacc they need to mellow. I prefer...

So I'm reading these threads on smoking cheese. Obviously don' t want heat in the smoker, so do I just use my pellet tubes and no smoke from the smoker ? Or do I run my smoker on the "Smoke" setting and use tubes also ? TIA

Yep, sodium citrate was Kraft's breakthrough back in the day for making shelf stable cheese. Velveeta, etc. are also in this lane. Now Kraft/Heinz. I'm with you, I dont want smoke on mine either, but hey, this is a smoking site. Some folks probably smoke their dinner napkins up in here...

Thanks, good luck with the deer.

Didn’t do a block of cheese but did try some good quality tilamook cheddar cheese. Smoked with oak wood for almost 2 hours. Really impressed with the flavor. I used a propane weed burner torch set very low pointed at a wood split to keep the temps very low, will be getting blocks to do next time

Howdy all, newbie here, but not new to smoking. Moved from Texas to California and caught the smoke bug when I couldn't find a beef rib that met my expectations. Messed up a few ribs along the way, but fell in love with smoking things. Now I am in Washington state and getting used to smoking in...

Kids graduating HS on Sunday. The units came into town for the occasion. Had to decide between smoking a turkey or a prime rib. The wife decided on turkey. Had some baked beans, mac n cheese and salad for sides. All turned out fantastic. Moist and tender and legs had bite through skin. Cooked a...

HI! USA Menu: Beef: Burgers, Roast beef: Lower priced cuts ,slow cooked: Bottom round, Rump roast Chicken: grilled BBQ Sauce, Whole Chicken/Turkey. Local fish: Grilled/baked. Shrimp: Grilled, scampi ,Cold served with Cocktail sauce. Pork: Pulled pork, Smoked ham with garnishes : Pineapple...

Hi guys and girls, I'm a Brit that has relocated to Portugal and I'm looking for some advice about devising a menu for an outside party here that I'm doing for 12 American friends that also live here and are missing some of the food they enjoyed back home as the food culture here doesn't easily...

Over the years I noticed when it rained and I was smoking stuff, the run went better. Just chalked up to being a good omen. Not any more. RH was near 100%... I later went down a deep rabbit hole to learn how pros smoke cheese (most do NOT BTW and simply use liquid smoke including Hickory...

Man that's the great thing about smoking and grilling the possibilities are endless!

You haven't always been portioning out your loins that way? I buy full loins all the time, and I can't remember ever leaving one whole. I've always cut a few roasts,3/4" slices for chops and pounding out. One of favorite ways to eat it is pounded out to 3/8ths inch, dipped in egg than breaded in...

On deck for tonight a stuffed poblanos and ABTs. Poblanos: Roasted, pealed, and seeded. Filling: Pulled pork, Mexican shredded cheese, Meat Mitch sauce, hot honey bbq rub, sautéed onions and garlic. Wrapped in bacon. ABTs: sliced jalapenos, seeded (finally got some good ones with heat and...

Made a 10lb batch of SS with cheddar cheese today for some friends and family Christmas gifts. I ordered the casings from Waltons and thought I had ordered the Christmas ones but when the order arrived, I guess not. We have our Thanksgiving dinner on the day after so I will be smoking and...

You are very much good on the cold smoke. I hope you enjoy the flavor and texture of cold smoked bacon. You may be ready to try it again in the January cold spell. Think about cold smoking some cheese, too. Welcome to the forum. Stop over at roll call and introduce yourself...

Cooler weather and a tray for dust is the easiest solution. Cold smoking is usually for whole muscle meats and things like cheese. Grinding meat adds some food safety concerns.

edit oops i didnt read the "cold" part in my comment. lol the only cold smoking o do is with cheese and i just use the tube in grill or smoker for that task.

Awesome meal! 🔥