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It was below freezing today so time to smoke some cheese using the cold smoker. Used whiskey smoking wood for 4 or so hours on some aged cheddar and aged Gouda. Smoked.

I believe this is the perfect section for this post..................................... This weekend I cooked my first pizzas on the KK with the new grill shaped baking stone. Our Wegman’s grocery store makes fresh pizza dough, so I thought I would try that first. We made basic pepperoni pies. Used the parchment paper like I have seen others do on this forum. I did treat & season my new pizza stone to fill-in some low spots but left the parchment paper on during the pizza cook just to make sure it didn't stick. Wasn’t sure what temp to cook at, so I followed the oven temp directions on the dough package........400F/204C. Preheated everything and tossed the first pie on. Followed the time directions also and checked at the end of the suggested cooking time. I was amazed….the crust was golden brown and all the topping were nicely melted and bubbling. I ran the first pizza up the stairs and threw the second pie on the KK. When I got back upstairs the crew had dug in, so I didn’t get a picture of the pizza. No problem….I’ll snap a photo of the second one. After the same allotted time, I pulled the 2nd pizza off the KK with the same great results. Slid the pizza, still on the parchment paper, off the grill onto my fancy new wood pizza peel, spun around to set it down on a bench for the picture ……holy crap….that parchment papers works great………………the pizza took off flying into the air and landed face down on the garage floor!!!!!! It had leaves, sticks, dirt and dust embedded in the cheese. Rats and double rats!!!!!!!! Probably should have taken a photo of the perfectly done crust, staring up at me from the floor but I ran upstairs and made sure I got another piece of the first pizza before it was gone. . Told the crew the second pizza was burnt and was no good….Ha! They thought I was sandbagging them, so I could keep the pizza for myself!!!! I was forced to admit my butterfingers moment and had to show them the “dirty pizza”. Needless to say….I was the butt of the jokes all night long. Do have to say it was fun despite the mishap. Looking forward to the next pizza cook!

Start with making the muffin - Partially cooked- The first part of the baking is on the griddle then moved to the oven. Done. Now for the breakfast, break open a homemade chicken sausage and make 2 patties. Fry along with bacon and an egg with purple crack. Toast the muffin add some shiracha mayo and cheese to the muffin top and bottom. Then add pattie, egg, another pattie, bacon and finally the top. Sometimes you make things expect WOW and get OK and other times you expect WOW and get Whacked. I should be so lucky to have another one of these.

Seeing wilburpan’s turducken here and smoke n awe’s (over on the guru) reminded me that I have yet to cook duck. It is something that I have always enjoyed in restaurants and never at home. Then I saw them at my local sprouts so I got to planning. I looked through some Peking duck recipies but then came across traditional tea smoked duck. This intrigued me. Plus, I found out that the Chinese traditionally cook tea smoked duck to well done which was good because I was not so comfortable with cooking poultry to medium in my own home even if I will eat it in a restaurant (I am weirdly the same way about pork). Anyways, I got to putting together the rub (all ingredients are the same as Steven raichlan, cooking temp and time was a little different though) man I totally realized you can’t read what I wrote. The first row from top to bottom is sugar, salt, black pepper, then 5 spice powder, ground coriander, and cinnamon. Mixes that together then did a terrible job evenly distributing the rub on the duck. After pricking the skin all over a ridiculous amount of times (to try and fascilitate rendering the fat) the. I mixed together the “smoking mixture”. I put these in two packets because you are supposed to add it during two different stages of the cook. I also used a smoke pot with some pecan wood. then I set up the grill with the packet and smoke pot. and on went the duck at right around 300 sorry no flash on that picture. Then I had to add the second smoking packet a couple hours in and holy moly was this duck rendering a ton of fat. (I had a drip pan to catch most of it.)I also made a hoisin bbq sauce which was really good. And done. with some risotto and baby bok choy. Hubby’s plate and my plate. this was a really good meal and I would definitely do it again.

Nice batch of smoked cheeses, MacKenzie.

Looks great love smoked Gouda

Hello Mac, that’s a lot of cheese do you vacuum seal it and freeze it? I haven’t tried my cold smoker yet but cheese looks like a good way to start.

Jon we will bewaiting for pictures of your next pizza cook lol. Sorry about the mishap but at least you one piece of the pie!

The tears are rolling down my face, so sorry Jon. Just to make this clear, the tears were a result of laughing so hard as I pictured things happening. Tip, pull that parchment paper out when you open the KK to check on the pizza, guess you know that by now.

Sorry, Jon, but I had to laugh out loud at your story! Too funny! Lesson learned, my friend! I'm sure it won't happen again!

You dropped the pizza, you have to go to confession, the 11th commandment, thou shall not drop the pizza.

Did you eat that whole pig? nothing left? Nice bark, and tender middle, very nice.

Oh no bugger I think we have all had butter fingers at times .at least you know now how great pizza can be on the KK. Outback kamado Bar and Grill