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Made Gouda (which is required to be pronounced with the most annoying accent possible in this house, extra points are earned if no one knows what you are saying). Made it 12/15, first time making it. Make went well and was excited about ageing it since the rind closed so well. Then life happened...

Hadn't bought a grill /smoker accessory in over a year, so had an itch. Was at Walmart for "after Christmas" sales to replace some lights and happened to see a Vortex for almost half off. Snagged it. But after we left realized the total was higher than expected. It rang up full price... So...

I have 2 boneless pork butts defrosting. I want to do 3/4" -1" thick pork steaks. Planning to smoke at 300 for around 2 hours. In not sure how to cut the steaks though. In this picture (not mine, borrowed from the interwebs), should my cuts be horizontal, or vertical? Also what probe feel or...

We have some friends that are moving and asked for help cleaning out a freezer. Having a "small" party today and cooking all the odds and ends from their freezer. 7.5 lbs beef short ribs 7.5 lbs lamb ribs 6 lbs lamb neck meat Ask seasoned and ready for the smoker. I'm out of oak and...

My usual approach would be to start the day before in the offset, smoke till bed time, finish overnight in the oven or electric smoker then keep in a warmer till eating time. For a few reasons, that won't work this weekend. Cook day is tomorrow, we have guests coming over and someone else is...

It's been 12 long months since I bought a new smoker, so I'm getting the itch. 🤣 Anyone here done a pellet conversion? I was looking at pellet poopers when I started thinking it would be cool to have the option to use the firebox or set it and forget it. Or even better, start with an offset fire...

I think most people think of Lamb as the word for meat from a sheep (I know I did), but as opposed pork or beef (which is a generic term afaik) lamb is specific to the age of the animal. I'm the US, lamb is less than 2 y.o. but in the rest of the world lamb is under 1 year old, hogget between 1...

... but didn't quite make it there. After the recent discussion of KC BBQ restaurants, had a craving for a Z-man. To be honest I don't actually like the Z-man (at least conceptually). Good BBQ should not need an onion ring and cheese. In practice, it's pretty dang good. But got a late start...

Although I've eaten Chicharon many times, I've never made them or known anyone that does. If you search for how to make Chicharon, there are many styles of Chicharon, none that I found quite match what I'm used to eating. In New Mexico, they are meaty, crunchy, skinless, delicious morsels that...

I did a search and didn't find any instructions. My kids want to try chicken feet and I don't want to ruin their enthusiasm but cooking then wrong. I probably have 20 feet to work with. I'm pretty confident I can deep fry them and they will gobble them up. Going to brine some and fry them up...

Well I THOUGHT I was done with cheese sandwich posts... But then turns out Friday was a Solemnity, so our family got to eat meat, so couldn't pass up the opportunity to at meat to our Friday cheese sandwiches! This week I opened what was supposed to be a 4 month old Manchego, but the make went...

Trying to implement some humidity control in my cheese "cave". Planning to use an inkbird and small humidifier, but came across this neat article that covers using salts to achieve passive humidity control. Turns out you can achieve different steady state R.H. with different salts...

We have arrived at our grilled cheese final destination. Grilled haloumi, stacked with a slice of 3 month old manchego on gluten free sandwich bread. Only way I could think to improve is to add sliced pickles.. Maybe next week... That's all folks! Thanks for looking.

Another Friday, another grilled cheese. Since @jcam222 mentioned haloumi last time, I decided to give that a go. Recipes for haloumi are all over the place. I decided to do the following: Did 3.5 gallon batch. Raw cows milk. 1/2tsp rennet (some recipes called for a LOT of rennet, I typically...

You all know that feeling, when you just need some grilled food or BBQ. Well it happened yesterday around 3 PM. Aside from being far too late to start smoking anything, our family doesn't eat meat on Fridays. What to do, what to do. It struck me, milk is basically a baby cow, but still in liquid...

Inspired by @jcam222 , I made mozzarella today, but the "traditional" way. I've simplified the instructions for readability, but they are from this site: https://dairyfoodsconsulting.com/resources-1/ The recipes are for huge batches, but they provide the most pH targets of any recipes I've...

Question for those that use a torch for searing after sous vide. What do you do the sear on or in? I used the torch for the first time tonight. Usually use the grill, but didn't feel like going outside to start the grill (and the patio is covered in duck poop). I did it in a Pyrex, but I'm...

Buterflied and seasoned a 20 lb lamb. Planning to put on the smoker at 8 am. Planning to run at 275 with Russian olive wood. Going for 3 pm eating time. Rush me luck. Open to mop and sauce recipe suggestions still. Seasoned with salt and pepper. Everyone coming over loves lamb, so no need to...

Decided to write this up, since I tried searching and there was very little that come up. Helped some friends butcher lambs and none of the families wanted the heads. Walked away with 3 skinned heads. Soaked in a week brine (1/2 cup salt per gallon water) in the fridge for 24 hours. Changed the...

My family loves (refrigerator ) picked okra and fermented vegetables. A successful fermented okra has eluded us though. Both times we have done a simple 2% brine and the result is slimy. Like the brine turns into half way to being snot. We ended up throwing both out. Had anyone fermented okra...