Blue cheese

[smokinpo]

So I'm making my first batch of smoked chicken wings today. It'll be the inaugural smoke in my new smoker. Momma has informed me I need a good blue cheese recipe. Who's got one? Ill be sure to post pics.

 

[smokinpo]

20130106_150023.jpg

• smokinpo
• Jan 6, 2013

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• smokinpo
• Jan 6, 2013

Before and after pics of my first batch of wings. Had some problems as I couldnt get my new smoker over 225. Its the masterbuilt XL. Figure I need to buy that cast iron skillet, stainless steel water bowl and temp gauge for inside. Tasted pretty good for first time out. Gonna toss em in some wing sauce and see if that helps.

 

[kathrynn]

They look good! I just get the Maria's blue cheese dressing. Its chilled in the produce section of the grocery store.

 

[daveomak]

PO, evening.....  What Kathryn said about the blue cheese.... It is the best.....    

Take the water pan out for more heat....  That unit should get to 300 easy....  

 

[smokinpo]

So I don't need the water pan in there at all? Whats the purpose of the water pan?

 

[sound1]

Welcome the the fun of learning the personality of your new smoker...and even two of the same model, side by side, will have different personalities.

Some use the water to aid in smoke penetration, some for moisture in the final product and some to stabilize the temps in the smoker...I am one that does not use water and fill the pan with sand. The trouble with water is that it will only go to 212, boil/evaporate and you have this "mass" in your unit that is only 212* and trying to evaporate, keeping your temps down.

Preheat sand to your desired temp and it will help maintain that temp (and reduce wild temp swings) with it's thermal mass, and sand will go and hold above the boiling threshold.

 

[smokinpo]

So just preheat the smoker like I normally would but fill the water pan with Sand. Would that require me to mist them more often to keep them moist? Thanks so much for your help.
P.S. I must've done ok cause I took some to work and got rave reviews. Hell one of the guys is a meat smoker and he gave em a 9 outta 10

 

[coffee_junkie]

No need to keep things moist in the smoker, unless you are making sausage, it it important to keep the casings moist during the smoking process. If you want to mist while you are smoking, add some juice, I like apple for chicken and pork. It will sort of carmelize and add to the flavor of the meat.

 

[cooknhogz]

I use sand and it works great especially in Pa where its winter and cold right now. Just fill you water pan to about a inch from the top with play sand and then cover with heavy duty aluminum foil to catch any drippings. This way all you have to do is change the foil and reuse the sand over and over again.

 

[chef jimmyj]

Well this thread went to the Smoker Water Pan discussion and never answered your question. So although too late now, here you go for the next run...JJ

True Blue Cheese Dressing

4oz Blue Veined Cheese

1C Hellman's Mayo

1/2-1C Buttermilk, depending on how thin you like it.

2T minced Chives or Scallions

1Clove Garlic, rubbed into a paste with the salt.

1/2tsp Kosher Salt

1/2tsp Black Pepper

1/2tsp Ground Mustard

Dash Worcestershire sauce

Combine all the ingredients except Cheese and mix well. 

Crumble the Cheese over the dressing and Fold in gently for Chunky Dressing.

For a smoother Dipping Sauce, Mash and mix the Cheese in.

Adjust S & P and if too tangy add a bit of Sugar.

Makes 2 -2 1/2 Cups. Keep Refrigerated up to 1 month.

There are a variety of Blue Veined Cheeses...

Roquefort (French) is salty, sharp and creamy.

Gorgonzola (Italian) is less salty and more firm.

Gorgonzola Dolce (Italian) is a sweeter, milder, creamy dessert version that is good here as well.

Stilton (English) is very firm and stays chunky unless pureed.

Maytag Blue (USA) is a classic American, cave aged, full flavored and bold.

Danish Blue is the most common in grocery stores and a middle of the road Blue Cheese. It is firm, medium sharp and crumbly.

Enjoy and Welcome to the SMF Family...