Bruce Pearson Posted December 14, 2019 Report Share Posted December 14, 2019 But I wouldn’t mind having some of Mac’s smoked cheese on the sandwich! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 14, 2019 Report Share Posted December 14, 2019 Originally I planned on having Mac & Cheese, spinach and pork tenderloin for dinner today but those darn Xmas elves forgot to put that pork tenderloin that I had thawing on the counter, into the fridge before going to bed. Needless to say it hit the trash when I saw it still on the counter in the morning. After the cheese was smoked I fired up the KK still with cold smoker attached and put in the mac and cheese to bake. While all this was going on I also made some sourdough bread. 7 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 15, 2019 Report Share Posted December 15, 2019 You amaze me Mac. After making Mac and cheese you just whipped up some bread, and both look deeeelicious. That’s so cool 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 15, 2019 Report Share Posted December 15, 2019 Had a nice flat iron steak for dinner last night. Direct, on lower grate, with mesquite chunks. Pulled an "Aussie" by mixing together several rubs, plus a healthy dose of purple crack for good measure. Plated with a 2x baked spud and a load of mushrooms. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 15, 2019 Report Share Posted December 15, 2019 Tony, I sure do like the looks of that dinner. 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 16, 2019 Report Share Posted December 16, 2019 Mac thanks for reminding me about the cheese. I’ve been meaning to cold smoke some of this. Put a little purple crack and pepper on one, and ground chilli on another. I’ve found with some other foods, the cold smoke flavour changes significantly after about 10 days- it mellows nicely. Anyone else found this or maybe it’s just the oak that I’ve mostly been using? This definitely happened with my tea and also the rock salt I smoked. They both get better left to age in a sealed jar. Trying some cumin seeds tonight for something new. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 16, 2019 Report Share Posted December 16, 2019 NICE cook Tony! Looks delicious. Never had a flat iron steak, it looks good what cut of meat is it? 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 16, 2019 Report Share Posted December 16, 2019 Great looking cooks one and all. Nice Mac and cheese, could almost taste it. A handsome steak if I say so, myself. And yes Basher..Time is an ingredient, letting it sit a while as you say, mellows the flavor. Ask Toney, the same could be said in making a good brew. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 16, 2019 Report Share Posted December 16, 2019 58 minutes ago, Tyrus said: Time is an ingredient, letting it sit a while as you say, mellows the flavor. Ask Toney, the same could be said in making a good brew. Indeed! I've also found that cold smoked items get better with a few days of rest, especially cheese. 2 hours ago, Bruce Pearson said: Never had a flat iron steak, it looks good what cut of meat is it? From Wiki: Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. It's in the Chuck primal area. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 16, 2019 Report Share Posted December 16, 2019 A tad colder, but I did manage to get in a chicken cook for dinner last night. Both were spicy - on the left was a teriyaki (Adoboloco) and the right was mango habenero sauce (blend of Dinosaur and Melindas). Direct @ 375F over peach wood. I slashed the skin on the teriyaki one to allow it to penetrate better while marinating. 6 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 16, 2019 Report Share Posted December 16, 2019 Chef Tony everything you cook looks delicious 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 16, 2019 Report Share Posted December 16, 2019 Looks good tony, like it’s about to burst.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 16, 2019 Report Share Posted December 16, 2019 They were both tasty - and spicy! Will tone down dinner tonight - LOL! Quote Link to comment Share on other sites More sharing options...
Basher Posted December 19, 2019 Report Share Posted December 19, 2019 Neighbours over for Xmas drinks and a feed.Turned to thisWith some cheeky lamb ribs underneath.....Turned into this.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2019 Report Share Posted December 19, 2019 Lucky neighbours. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 19, 2019 Report Share Posted December 19, 2019 Yeah what Mac said! Nice cook looks yummy Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2019 Report Share Posted December 19, 2019 (edited) @ Basher, yes, the smoked products get much better when left to mellow for a few weeks or even months. I wouldn't even taste it when it first comes off the KK, just vacuum seal it and it will keep in the fridge for a long period of time if you can resist eating it that is. On I've had mine there for nearly a year. Edited December 19, 2019 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 19, 2019 Report Share Posted December 19, 2019 Thanks, I tried some cheese last night and it tasted a little tar.Gave some to a friend and they thought it was the best cheese ever..... a very kind friend.I had a cloth around the end of the cold smoker again. This time it pick up heaps of tar, last time not so much.It might be the oak shavings. I’ll try to give them a little sunbaking when the humidity drops.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted December 19, 2019 Report Share Posted December 19, 2019 I gave up using wood chips in it, as I had too much trouble keeping it lit. I've switched to pellets. You might want to give those a shot and see if you get better results. 1 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted December 19, 2019 Report Share Posted December 19, 2019 Simple Reverse sear pork loin roast. 8 Quote Link to comment Share on other sites More sharing options...
