Bruce Pearson Posted January 12, 2017 Report Posted January 12, 2017 Smoked cheese yum. How long did you smoke it?
Pequod Posted January 12, 2017 Report Posted January 12, 2017 9 minutes ago, Bruce Pearson said: Smoked cheese yum. How long did you smoke it? I smoke it about 2 hours. After that it must be vac sealed and UNTOUCHED for at least two weeks to let the smoke penetrate and mellow. 1
Steve M Posted January 12, 2017 Report Posted January 12, 2017 That looks great and now is the time of year to do it. I purchased the cold smoker but haven't hooked it up yet. I need to get a pump as well.
MacKenzie Posted January 12, 2017 Report Posted January 12, 2017 Great looking smoked cheese and it will be very tasty.
Bruce Pearson Posted January 12, 2017 Report Posted January 12, 2017 Dennis has pumps and they don't cost anything if you bought the cold smoker give him a call
FotonDrv Posted January 12, 2017 Report Posted January 12, 2017 5 hours ago, HalfSmoke said: I smoke it about 2 hours. After that it must be vac sealed and UNTOUCHED for at least two weeks to let the smoke penetrate and mellow. That's a good tip! Coincidentally, I was using my Seal A Meal yesterday and it is showing signs of dying, sooooo, on to another machine that works better/longer.
ckreef Posted January 12, 2017 Report Posted January 12, 2017 Blackened Pork Chops I used some Prairie Dust as the seasoning and CI seared the chops turning frequently. Served with rice pilaf. Also salad with Reef's Bistro Sweet House Dressing. This is the last of the house dressing Will have to order some more ingredients really soon. The Prairie Dust worked really well as it's a mild blackening spice which my son appreciated. 3
Bruce Pearson Posted January 12, 2017 Report Posted January 12, 2017 Very nice looking dinner did you use your new camera to take that picture?
Steve M Posted January 13, 2017 Report Posted January 13, 2017 7 hours ago, Bruce Pearson said: Dennis has pumps and they don't cost anything if you bought the cold smoker give him a call Good to know, I wasn't aware he would send them out to previous buyers
ckreef Posted January 13, 2017 Report Posted January 13, 2017 1 hour ago, Bruce Pearson said: Very nice looking dinner did you use your new camera to take that picture? Yes but then I edited the money shot and tweaked the color just a smige to hard. Maybe years from now I'll get the hang of it. 1
MacKenzie Posted January 13, 2017 Report Posted January 13, 2017 I like the look of your pork chop dinner, it certainly looks extra tasty. 1
Bruce Pearson Posted January 13, 2017 Report Posted January 13, 2017 Still looks deeeeeeeelicious you are great cook or maybe i should say chef 1
Aussie Ora Posted January 13, 2017 Report Posted January 13, 2017 Looks great will have to try some dust myself I got you some and forgot about myself lolOutback Kamado Bar and Grill 1
tony b Posted January 13, 2017 Report Posted January 13, 2017 Well done, Charles. Love my Frogmat. Get one!
Pequod Posted January 13, 2017 Report Posted January 13, 2017 A bit o salmon. Stinking deer creeping in the woods while cooking again. Sent from my iPhone using Tapatalk 2
MacKenzie Posted January 14, 2017 Report Posted January 14, 2017 (edited) Last evening a friend brought a tasty dessert, coffee mousse and I made a chicken stew with dumplings just for fun. My friend thought I needed this fridge magnet too;) The clan motto is: Fortune Favours the Brave. BTW, it tasted fantastic as a breakfast dessert this morning. Edited January 14, 2017 by MacKenzie 6
Aussie Ora Posted January 14, 2017 Report Posted January 14, 2017 That looks real tasty Mac yummy Outback Kamado Bar and Grill
Pequod Posted January 14, 2017 Report Posted January 14, 2017 Six pounds of bacon. Have tried a number of bacon recipes lately, and this is the one I like the best. It's Meathead's Maple Bacon from Amazing Ribs. Have also tried Chris Lilly's from Fire & Smoke, which is similar, and Raichlen's bacon from Project Smoke, which is far too salty. Used the cold smoker with maple chips. Awesome. 3
