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davejschultz
BBQ Fan
Joined: 23 Nov 2007
Posts: 352
Location: Shakopee, MN
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 Posted: Jan 26 2008 Post subject: Cheeeeessssse |
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The temp finally crept above zero today, so I thought I might give cold smoking cheese a shot. Tried it once in the summer on a bad day (85f) and had poor results. This time, used some of the great wisdom from my fellow Q'ers. Made a little smoke chimney out of foil, placed hickory chips and 4 briquettes in it, placed on bottom/side of the Webber, and placed 3 bricks of cheese (2 ES Cheddar, 1 Farm Brick) in a foil pan up top.
Smoked for 75 minutes, and results are promising. I took a little corner chunk while wrapping up, and it was great. Going to wait 24 hours to try a real sample.
Should have enough for next Sunday to go with the 11lb brisket that will be cooked up for the Bowl. |
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Shaymus
BBQ Pro
Joined: 04 Apr 2006
Posts: 869
Location: Boone NC
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| Posted: Jan 26 2008 Post subject: |
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When I did it. It was better a week later, the smoke flavor mellowed out.
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"Life is like a jalepeno, What you do today may burn your ass tomorrow" |
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davejschultz
BBQ Fan
Joined: 23 Nov 2007
Posts: 352
Location: Shakopee, MN
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| Posted: Jan 26 2008 Post subject: |
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One day later...YUMMY.
Bringing some out ice fishing tonight...The rest for SB Sunday next week.
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If at first you don't succeed...eat the failure, go to the butcher, and try again.
Char-Griller Trio 3030 / Masterbuilt 30 Electric / Webber One Touch Gold / Small BGE |
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