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A 5 pound block of sharp cheddar is in the smoker (Thanks CPJ)
Surprisingly cool night (low forecast of 69-70°) and the wife REALLY liked the cheddar CPJ has brought to the shoot the last 2 years. He was kind enough to share what brand and where he got it with me.
I picked up a block a couple of weeks ago. Tonight I'm trying it with one of the half steam table pans filled with water and frozen PLUS a second pan full of salted ice. I went out to check on it a few minutes ago, after 1 hour and while the outside temp is still 75° the thermometer on my smoker is showing the internal temp is 63°
I cut the block into 1/8ths, in halved the length, then I quartered each half. Going to leave it in over night, my smoke generator should burn for 3 to 4 hours and it should be cool enough to not melt by the time I get up in the morning.
"range report" coming soon
Supposedly it needs to rest for a few days/weeks for the flavor to mellow, so we shall see
I picked up a block a couple of weeks ago. Tonight I'm trying it with one of the half steam table pans filled with water and frozen PLUS a second pan full of salted ice. I went out to check on it a few minutes ago, after 1 hour and while the outside temp is still 75° the thermometer on my smoker is showing the internal temp is 63°
I cut the block into 1/8ths, in halved the length, then I quartered each half. Going to leave it in over night, my smoke generator should burn for 3 to 4 hours and it should be cool enough to not melt by the time I get up in the morning.
"range report" coming soon
Supposedly it needs to rest for a few days/weeks for the flavor to mellow, so we shall see
Seven Habits of Highly Effective Pirates, Rule #37: There is no “overkill”. There is only “open fire” and “I need to reload”.
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Most cheese is a very basic commodity. Regardless, the added value you put onto it is going to make a big difference! I couldn't poop for a week because of the delicious smoked cheese that CPJ sent me home with.
The Dubliner was excellent as well, but I bought the 5# Sam's cheaper than a 1.5# block of it.
Actually, I just took it out, both pans of ice has completely melted and the temp had crept up to 85° and the smoke generator was still burning. So it's sitting on the rack, wrapped in paper towels to dry tonight, then 6-7 of the chunks will get vacuum sealed and refridgerated, and the remainder will rest in the fridge in a ziplock bag while I finish off the sharp cheddar and gouda left from the first round of smoking.
There is nothing out there commercially that even comes close to that fantastic flavor! Homemade smoked cheese is awesome.
Still a little strong and bitter, this close after coming out of the smoker, but put a thin 1x1" slice under the slice of american for the cheese toast I have under the broiler currently
have you tried any grilled cheese with the smoked cheddar? or maybe some hot ham & cheese sandwich or hot ham & cheese croissants?
- Don Burt
Tonight I melted some on top of some hamburger patties.....MMMMMmmmm Delicious
As I had hoped, after 3 days of resting, the bitterness it had fresh from the smoker has dissipated and the cheese tastes GREAT!
Filipinos eat rice dry, with nothing on it. I cannot do that. I love rice when it's used as a vehicle to transfer a beautiful gravy or stew to your taste buds. Same with Potatoes. The only exception for potatoes is when you fry them, but even then I dip them in Catsup or Mayo and it makes it manna from heaven. Cheese, especially sharp or smoked cheese on Potatoes is so fine. I even like when I put grated Colby Jack on a baked potato that's full of real butter, Hooter's Seasoning, and then nuke it. That is awesome. I can only imagine putting smoked cheese on it. God! You're killing me!!!
:rotflmao::rotflmao::rotflmao::rotflmao::rotflmao::rotflmao::rotflmao::rotflmao::rotflmao:
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
This time of year, it's difficult to stay below that without some sort of cooling for the smoker