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Mozz Cheese Roll

meateater

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This was inspired by a boars head roll but spiced up meateater style. I started with some fresh mozz roll

cheese and made a evoo and powdered wasabi rub and gave a good coating on the cheese. I added some

hard salami and some pickled garlic slices and put into a baggie and then vacuumed packed it for two

weeks. I'll smoke it after that and re-vacuum pack it for another two weeks, should be pretty cold in a few

weeks here. The mad smoker is at it again. 










 

chefrob

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crap.........that looks like it is going to be good as hell. no problem with the garlic going 2 weeks?
 

thebarbequeen

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a cheese fattie?  I haven't seen the roll-up mozz. in my stores - gonna have to find some of that.  Just curious, why the 2 weeks before smoking?
 

scarbelly

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Looks like there are gonna be some trades in the future.
 Will wait until it gets colder and you can maybe send overnite with a gel pack. We can not get that here. I will send you some fresh roasted coffee or what ever else you want from CA  
 

bmudd14474

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That looks damn good.
 

mballi3011

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Man oh Man that looks awesome. Where does the line start to get some of that cheese. I will camp out (if it warm out) for some of that cheese.
 

sqwib

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What a tease!

Sounds good, cant wait to see it finished.
 

distre

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meateater the mad smoker at it again. I have to agree with TheBarbeQueen about the cheese fattie. Man does that sound good. I haven't seen the sheet roll cheese, but I'll be looking for it. Where did you picj it up at? I have to try this. Looking forward to the finished q-view.

Doug
 
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meateater

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maneater the mad smoker at it again. I have to agree with TheBarbeQueen about the cheese fattie. Man does that sound good. I haven't seen the sheet roll cheese, but I'll be looking for it. Where did you picj it up at? I have to try this. Looking forward to the finished q-view.

Doug
 I bought it at the store. If you cant find it get a sharp knife and make one.

 
 
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Bearcarver

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This is gonna be great!!!

Great idea Meateater!

Hey Meateater, and anyone else, I'm not a master of cheese, but instead of having to slice one up into a "Wrap & Roll" (if you can't find one in a store), what would happen if you spread a bunch of Mozzarella on a cookie sheet to smoke it, but take the temp up a little too high after smoking it awhile. Wouldn't it melt down into a sheet like a "Wrap & Roll"? Then when it cools you'd be good to go, with a home-smoked wrap & roll???

Just wondering??

Bear
 

meateater

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Great idea Bear, that or I was thinking home made like squirrels and take a rolling pin to it. I'm just waiting for the weather report to cool down to smoke this thing. I'm still in shorts and a t-shirt.
 

chefrob

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good idea Bear.......it should work.

Meat.....don't ya just love winters in the southwest!
 

scarbelly

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Great idea Bear, that or I was thinking home made like squirrels and take a rolling pin to it. I'm just waiting for the weather report to cool down to smoke this thing. I'm still in shorts and a t-shirt.
In the 80's here today - must have been warmer where you are
 
 

meateater

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Ya still warm here. They had the A.C. on at the convention center?
 Tomorrow will be a cold day......
 for some.  
 

Bearcarver

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Great idea Bear, that or I was thinking home made like squirrels and take a rolling pin to it. I'm just waiting for the weather report to cool down to smoke this thing. I'm still in shorts and a t-shirt.

I was a hold-out up here, but I broke, and put the long pants on 3 days ago. This morning it was 28˚ out here.
 

distre

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Oh meateater, my bad I didn't realize and apologize. I got in a hurry and miss typed. I didn't mean anything my bad. Sorry about that.
 

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