Grilling - All Forms are Welcome!

No shit? Thats it?


Just kidding, seen it done somewhere, I forget, just never actually thought about doing it.

 

I mean we could go real indepth about it, surface area, temps, food safety, flavors, storage, eating it.

Maybe @Beef Nachos will chime in soon with all the details we've shared in the smoking thread.

 

In the meantime...here's one of my old pictures

 

How do you keep the cheese from getting moldy until you eat it? Vacuum seal it?

 

Id vacuum seal it

 

I’m thinkin’ Corn Liquor right there. Nice try with the cheese thing.

 

This is the way! Ice and a smoke tube. I cold smoke in the winter months. I try and keep the smoker temp under 70F or you risk melting. I smoke around 75 -90 minutes. Very subjective. After smoking if there is any moisture/sweating then dry cheese with paper towels and vac seal. I wait around 3 weeks to taste. Again very subjective. YMMV!

 

Clean surface, <40° ambient temps to maintain refrigeration, a pellet tube, and your favorite high quality pellets.

Cold smoking is one of my favorite things to do. Unfortunately, I live in a mostly-hot-all-the-time state.

 

I share, swing on by

 

hmmm, might be close, oldest wants to go to COTA for F1

 

Getting ready for the Super Bowl !!!

 

Yes, vacuum sealing is the way to go.

As with anything, there are different thoughts about resting the cheese. Some wait a few weeks. My opinion is that you should be able to eat it the next day if you wanted.

 

if you really want to bring out your inner fat kid, it also works amazingly well on Cheetos.

 

Just came across this thread. Can't wait to get out of the condo I'm in and have room for multiple types of bbqs and smokers. I've got a gas grill, then a tailgater Santa Maria on the balcony. Tailgater comes with us on camping trips most the time.

 

Welcome!

 

Welcome bud. There are some regulars in this thread. Looking forward to seeing what you make.

 

Thank you!

 

I'm sure this has been asked and answered but too lazy to search.

Any favorite grill brush other than the usual Weber three sided?