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A little cheese
Not really but the smoke flavor will definitely be there. I won't sample this for at least two months. Longer is better. Al, it was 24 degrees the morning of the smoke. I started it about 2 o'clock and left it all night. It was slightly below freezing the next morning, but the cheese was fine.- ddufore
- Post #6
- Forum: Smoked Cheese
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A little cheese
I put a dozen pieces of cheese(6 varieties) on the BGE. Cold smoked for about 3 hrs with pellet tray and corn cob. This will last me awhile.- ddufore
- Thread
- Replies: 7
- Forum: Smoked Cheese
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Low carb boudin
Yes, I read with interest your organ sausage thread. You,sir, are one of my favorite posters on this forum. I feel you and I think alike. My goal when making this was to have a flavorful sausage with as few carbs as possible. For this I used 3 1/2 lbs. pork, 1/2 lb fresh pork skin, seasonings... -
Moving from electric smoker to Big Green Egg
Can't speak on the Kamado but I do own an XL BGE. This is a great set it and forget it grill. You'll need to play with it for a bit but the learning curve is no different than any other. I make my own charcoal and if I have an all day cook I'll usually dump a 5 gal pail in and run it at 225 all...- ddufore
- Post #4
- Forum: Charcoal Smokers
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Low carb boudin
When I cooked it, I covered it and let it steam for a while. Then I removed the cover and let it dry out, turned the burner off and left the cover off until it was cooled. I know the “stink” that you are referring to. I think that by getting it as dry as I could helped to minimize it. If you... -
Low carb boudin
The cauliflower was cooked prior to adding it to the boudin. A lot of the water was cooked out. I eat cauliflower rice all the time. I find it will take on the flavor of what ever you add to it. It is not detectable in this sausage. When you are diabetic it is used as a substitute for rice. -
Low carb boudin
Stuffed links. 6 vacuumed packed packages for the freezer. -
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Low carb boudin
Finally got the materials together to try this. I used Indaswamp's recipe and substituted the rice with cauliflower rice. I made 1/4 of his recipe. When the boudin was done, I felt that it was too wet figuring the cauliflower did not absorb the liquid like the rice would have. So I cooked one... -
Diabetes and smoking
I'm still gathering ingredients for the low carb boudin. Getting close.- ddufore
- Post #36
- Forum: Blowing Smoke Around the Smoker.
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Sweet Italian Sausage
Spicy would be good too. Lately I have been using Aleppo pepper. It's not in your face hot like cayenne is. It comes on later with a more mellow heat. I think this sausage would be great cooked up and added to a pasta sauce. -
Sweet Italian Sausage
Just made a 3 lb batch. It's different but very good. Went out to buy the vermouth and forgot the "good" Parmesan. Used what I had. Next time will be better. It's a keeper -
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Diabetes and smoking
Indaswamp's gave a link to boudinlink.com in his thread. At that site there was a cauliflower boudin in Ville Platte that was given an "A" rating. Im going to make a small batch replacing the rice 100% with cauliflower rice. I'm sure it will be different, I'm just hoping it will be in a good...- ddufore
- Post #25
- Forum: Blowing Smoke Around the Smoker.
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BBB using BriCan's Black Forest seasoning and maple sugar
Thank you, chop.- ddufore
- Post #39
- Forum: Hot Smoked Bacon
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Diabetes and smoking
I plan to substitute rice with cauliflower to make a low carb boudin using Indaswamp's recipe.- ddufore
- Post #23
- Forum: Blowing Smoke Around the Smoker.
