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Found 24 results

  1. While it's cooler outside it's the best time to smoke a bunch of cheese. Did mine a week ago, tested it today. My best batch ever and I think my new favorite wood for cheddar is hickory. This is extra sharp cheddar. I crusted it with black pepper before vacuum sealing it. Going to be fantastic after it rests a few months. Last year I did extra sharp cheddar with pecan and crusted in chipotle. Still have one of those sealed floating around.
  2. Hi Kamado Peeps, Over the weekend I cooked up some pizza – cheese and veg cheese. I love the wood fire taste and the pizza is cooked just right in under 10min. I have not tried any backing yet but have done loads of baking on the webber. Keep smoking
  3. I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube. It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it. Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado. Once it ignited, I let it burn for a few minutes before blowing out the flame. I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco. I took them out of their wrappers. I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack. I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors) I closed the lid and observed a small amount of smoke coming out the top vent. An hour later it looked like this. After two hours in the smoke I opened the lid. WOW! I brought the rack in the house where I could see a subtle change in the cheese color. I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks. This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour. I can’t wait to try them but will wait to let time do its thing on them first. Thanks for looking.
  4. Ingredients: - Cheese (manchego, chihuahua,oaxaca,bree, monterrey jack) -butter -milk -Chorizo Buen Provecho!!! ..... :-)
  5. Here's the lastest revision of my Smoked Macaroni & Cheese recipe! You can use this recipe of your own favorite recipe and smoke it on the kamado! Smoked Macaroni & Cheese Ingredients: 2 to 2 1/2 cups uncooked macaroni noodles (cooked per box instructions) 1 1/4 cups milk 2 eggs, beaten 1/2 stick melted butter 4 strips of bacon, cooked and crumbled 1/2 teaspoon chipotle powder 4 cups shredded sharp cheddar cheese, divided Grated parmesan cheese Salt and pepper to taste Directions: Preheat your grill or smoker to 350°F. Cook the macaroni per box instructions and drain. Add the milk, eggs, melted butter, chipotle powder, 2 cups of the shredded cheddar, and some grated parmesan cheese back to the drained macaroni and mix well. Transfer to your baking dish. Top with remaining shredded cheddar and a little more grated parmesan cheese. Add cracked black pepper to taste. Cook on the grill at 350°F for 30 minutes and then ramp the temp up to 400 degrees and cook until golden brown on top and bubbly in the center, about 10-15 more minutes. Let cool, serve, and be BLOWN AWAY!
  6. I have been consumed lately with the desire to smoke some cheese on my classic. It just seems that everywhere I have been reading the last little while, someone has been talking about grilling cheese. I do not have a smoker tube or maze yet (that will probably be my next grilling purchase, but need to wait and see what Santa has in the presents first), but I got to wondering if it is possible to cold smoke without one. So here is my setup: just a small amount of charcoal, in a string, with a few apple chunks on top. The plan was to light the one end, and the chunks would slowly burn around my half circle. I had the vents almost closed, just a sliver open. Didn't start out too bad, I was holding grate temp right at 90, but after about half hour the fire was almost dead. I was forced to open the grates a little more, and the grate temp went to 120. That was about as low as I could hold it, so I just put a big pan of ice under the cheese. The smoke wasn't as clean as I would have liked, probably due to very little air circulation. After about three hours I pulled the cheese off and left it sit, then wiped it gently and bagged it. I just sliced a piece after a week and half of fridge time. The swiss is really good, the cheddar is o.k., but I probably should have gotten sharp instead of mild. Would I do this again? Probably not, I think the smoke tube is worth waiting on, but this did turn out better than I expected.
  7. A Poblano, Chorizo & Cheese Layered Casserole On a Restaurant Depot run to pick up a packer brisket and other supplies, a 5 lb bag of beautiful large fresh poblano peppers and a 5 lb chub of 'mild' Mexican Chorizo somehow managed along with some cheeses to jump into the cart – well assisted by my son and I in making that leap. This is what we (well my son anyway, as he was lead chef on the meal) prepared from those fixings: I blistered the poblano peppers on Big Joe over direct heat and then steamed them in a covered bowl. Next was peeling and seeding. Since we were going for a casserole rather than stuffed, the peppers were slit open to seed – much easier that way. 2.5 pounds of the chorizo was browned in a pan with the largest poblano chopped up for extra flavor, plus diced bell pepper, chopped onions and some garlic. We had not used this chorizo before ( La Paloma brand ) and we really liked the flavors of the sausage. The peppers, meat mixture, Chihuahua and Queso Fresco cheeses along with some sharp cheddar were layered in the greased Lodge 7.5 qt dutch oven. A topping of cheddar and queso was the final addition – with the cheddar acting as the melting cheese to bind the queso as the topping browned. The dish was baked, uncovered and indirect, on Joe at 375 degrees with application of mesquite wood smoke for about 35 minutes – until it looked and smelled just right. Served with a simple side salad. Delicious for dinner and quite filling. These particular poblanos has just the right "heat" level to pair with the mild but flavorful chorizo. The casserole reheated was great for breakfast the next morning, too!
  8. Here's an update and revision on an old favorite of mine! Kamado Joe Smoked Buffalo Mac & Cheese Ingredients: 2 1/2 cups uncooked macaroni noodles (cooked to package instructions) 1/2 stick (4 tablespoons) salted butter 1 1/4 cup milk 2 eggs, beaten 1/4 cup Frank's Red Hot sauce 1 tablespoon dried minced onion 1/2 tsp granulated garlic 2 cups shredded cheddar cheese (more for topping) Barbecue Rub for topping Plain Panko Bread Crumbs for topping Preheat your grill for indirect cooking to 375°F. Cook macaroni noodles per package instructions and drain. Return to stock pot. Add the butter, milk, eggs, hot sauce, minced onions, granulated garlic and 2 cups of shredded cheddar cheese and mix completely. Transfer to baking dish. Sprinkle additional shredded cheddar cheese to cover the top of the macaroni. Sprinkle on some of your favorite barbecue rub. Cover the top with plain panko bread crumbs. Cook on the grill for 45-55 minutes or until sufficiently browned on top. Cool for a few minutes and serve HOT!
  9. Made these for a party recently. No leftovers. http://youtu.be/n7Vfh-cVPBE
  10. Trying my hand at cold smoking some cheese, which btw gave me a reason to pull the cover off my old gasser for the first time in ages!! Because this is the first time I am cold smoking, I am turning this into an experiment of sorts. I am using the 12" A-maze-n tube for the first time, filled with apple pellets. I am using 4 small blocks of medium cheddar cheese: 1 will be pulled after 2 hours of smoking 1 will be pulled after 3 hours of smoking 2 will be pulled after 4 hours of smoking *This will tell me which one I prefer. With one of the blocks that has been smoking for 4 hours, I plan to get a better understanding of the mellowing process by sampling the cheese at different intervals. Immediately after coming off the smoker 1 week 2 weeks 3 weeks 4 weeks Not sure if anyone would be interested in this, but thought I'd post.
  11. I’ve never made these before but I had something similar at a restaurant called Yanni’s in Poway California. I decided to try and replicate it here along with some Bacon Wrapped ones as well. First I check to see if any of my peppers were ready to be used for this. Only one was big enough. (Just barely) I assembled my ingredients. Butterflied the shrimp. Squeezed in some Goat Cheese and then some of my home grown Jalapeño and wrapped them in Prosciutto. All wrapped up. And on the grill. Now plated up with a nice Stone Brewing Cali Belgique IPA. Oh yeah! Just like I remember them. Thanks for looking.
  12. This weeks' video comes from Chris Lilly's "Fire & Smoke - A Pitmaster's Secrets" cookbook: If you want to ROCK your breakfast table, or rock your table for any other meal where GRITS would be an appropriate dish or side dish, you MUST try this recipe! Smoked Cheese Grits: Ingredients: 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 1/2 cups quick (5-minute) grits (not instant) 1 1/2 sticks (6 ounces) unsalted butter 8 ounces grated sharp cheddar cheese (I used extra sharp) 4 ounces grated muenster cheese 1/3 cup whole milk 3/4 tsp worcestershire sauce 3/4 tsp hot sauce (I used Sriracha) 3 eggs, lightly beaten Directions: Preheat your grill to 350°F and set up for indirect cooking with a light smoke wood for flavor and aroma. In a saucepan, add 5 cups of water and then add the salt, black pepper and garlic powder. Bring to a boil. Once boiling, add the grits and stir to remove any lumps. Reduce the heat to low, cover, and cook for 7 minutes, stirring occasionally until the grits start to thicken. Remove from the heat, add the butter, cheeses, milk, worcestershire sauce, and hot sauce and mix completely. Let sit uncovered until the grits are no longer hot to the touch then mix in the beaten eggs. Pour the mixture into a 10-inch cast iron pan. Place the pan on the grill and cook for 50-60 minutes or until the grits have browned across the top. Remove from the grill and let cool in the pan for 10 to 15 minutes. Serve HOT! Enjoy!!
  13. I realize that many of you aren't from my neck of the woods, and I've always wondered how far the delicious arm of cheese dip reaches on this continent. Here in Arkansas, you don't go to many restaurants that don't have cheese dip, and there are many different variations. Mexican restaurants around here have it, but I know people that have gone to Mexico, and it's not there. When I visited Minnesota for work, there wasn't a place that knew what it was. There's a place here that started in 1935 called Mexico Chiquito that's the first documented place to make it. We see commercials on tv that advertise the Velveeta block with two cans of Rotel in a bowl, then melted. Do these commercials air in the North or anywhere outside of the Southeast? For those of you that may not be familiar, you cube up half a "brick" of Velveeta cheese, add one can of Rotel (diced tomato and peppers) and heat it in the microwave (I do 1 minute, stir, 1 minute, stir, until melted and hot so the cheese doesnt get grainy), crockpot, or double boiler (easiest way to not screw it up) and eat it with corn tortilla chips. I prefer it with hot rotel and for a little twist I'll add taco meat or italian sausage. Also good with plain old ground beef. You can pour it on burgers, hot dogs, burritos/tacos/nachos, chicken and rice, and anything else you want to make more delicious. This is a staple down here, and I want to know where else you can find it, and where you can't.
  14. I saw John's recipe for Cheesy Bacon Beer Bread, and to be honest, I'm terrible with bread. I always find a way to make it too dry, dense, bland, etc. I found a recipe for simple bread here and it could not have been more simple and quick to prepare! 3 cups all purpose flour 1 tbsp baking powder 1 tsp salt 3 tbsp sugar 1 1/2 cup shredded cheese (I used Sharp Cheddar, Gouda and Red Leicester) 1 (12 ounce) bottle of quality beer 5 slices of bacon, chopped and cooked 2 tbsp butter, melted Diced Jalapeno optional Preheat smoker to 350° with heat deflector. Prepare your bread pan by greasing and set aside. Mix flour, baking powder, salt and sugar in large bowl with whisk to incorporate. Make a well in the center of the flour and add 3/4 of the bacon and cheese, all of the beer and the optional Jalapenos. Mix with a spoon until everything is combined. Pour mixture into pre-greased bread pan. Pour the remaining bacon and cheese on top of the loaf, and drizzle half of the melted butter on top. As soon as your smoker has dialed in at 350° place the pan on the smoker. I added a few small chunks of Oak to get a bit of smoke flavor. After 30 minutes open the lid and drizzle the remainder of the butter on the loaf. Close the lid and check after 25-30 minutes. The loaf should have a nice crust on the top when it is ready. Let the bread pan rest on a wire rack for 5 minutes. You could add more butter on top if desired. After the 5 minutes is up, carefully remove the loaf from the pan and allow it rest on the cooling rack for another 5 minutes. Then slice and enjoy!
  15. Since it's football season and game day food is definitely on the minds of grill owners, I have decided to show you a game day treat that will absolutely surpass anything you have ever bought in a ball park! You gotta try these pretzel wrapped cheddar brats! Recipe: Pretzel Wrapped Cheddar Brats Pretzel Dough Ingredients: 3 cups all purpose flour 1 teaspoon kosher salt 1 package of active dry yeast 2/3 cup beer 1/2 cup water 1/4 cup vegetable oil Other Ingredients: Johnsonville Cheddar Brats (up to 12 for this recipe) Freshly grated asaigo cheese 6 cups water 2 tablespoons baking soda 1 beaten egg 1 tablespoon water Kosher Salt Directions: Preheat your grill to 400°F. In a saucepan, warm up the beer, water and vegetable oil to about 120°F and set aside. In your mixer bowl, combine the dry ingredients and mix thoroughly. Add the wet ingredients and install the dough hook on your mixer. Mix with the dough hook for about 5 minutes on a medium speed until a dough ball forms and pulls away clean from the side of the mixer bowl. Transfer dough ball into a greased bowl. Cover with plastic and let rise for 60 to 90 minutes until doubled in size. Remove from bowl to floured work surface. Cut dough in half. Cut each half into six equal pieces. Roll each piece of dough into a rope about 18" long. Wrap the dough rope around each of the cheddar brats. Dissolve the baking soda into the 6 cups of water and bring to a boil in a sauce pan. When you reach a boil, reduce the heat and bathe each wrapped cheddar brat in the water for 60 seconds and set aside. Mix the beaten egg with 1 tablespoon of water and baste each of the cheddar brats with the egg wash mixture. Sprinkle each brat with kosher salt. Grill for 15 to 17 minutes until the pretzel dough is golden brown. During the last two minutes of the cook, grate some fresh asaigo cheese on top. Serve these with some dijon mustard and a cold beer on the side!
  16. Tonight we decided to make some of our gourmet grilled cheeses. Everything but the sauce and butter was done on the Kamado Joe over the past weeks. Placed the bread on the skillet to crisp up and then under the broiler for a couple of minutes for the cheese to melt. Homemade Sour Cream Bread Smoked Cheddar Smoked Provolone Garlic Butter Pulled Pork Sweet Baby Rays BBQ sauce Let me tell you this was one of the best grilled cheese sandwiches that I have ever had.
  17. So today is a nice cool day here in OKC and after Jerri smoked cheese right after Thanksgiving and my ne'er do well Brother gigged me to smoke some cheese for him, I decided to do some smoked Tillamok Medium Cheddar Cheese today in TheBeast. This is my first attempt at smoking cheese in the belly of TheBeast, so we're into unknown territory. So, we shall see what we shall see. Open up both manifold wide open to get plenty of airflow to make certain the A-Maz-N-Tube Smoker performs as designed. Here's a pic of the A-Maz-N-Tube 6" smoker resting on my lower grate in the beast. It's been lit and has been burning for 10 minutes. Blew out the fire as per instructions and it's now smoking away. We're using hickory pellets today for our smoke component. Here is the Tillamok Cheddar cut into slabs for better smoke adsorption. I used a veggie tray since the holes will allow for good smoke contact on all sides of the cheddar slabs. You probably can't tell from the picture, but I have the upper cooking grate to get the cheese high in the dome of TheBeast. The upper cooking grate is sitting on the main grate which is above the lower grate. So we have the lower grate holding the Tube Smoker, the main grate, and the upper cooking grate holding the cheese for smoking. Here's a picture of the top vent. I've opened this more for this smoke than it's ever been open for a cook, even high temp pizza cooks. The reason for this is that Tube Smokers are notorious for not staying lit in kamado cookers. This isn't going to happen to me today! TheBeast's top vent is 3 full turns open at this point! If you look right under the top vent in the lower right hand quadrant you can see the gasket. Here is the cheese after 2 hours on smoke. The cheese doesn't look as if it has adsorbed much smoke, but believe me it has! You should have been in the kitchen 5 minutes after I brought it in .... smelled like a BBQ joint! Go figure! After a trip to the Food Saver, here's what you get ... Note that Pete The Pink Salt Pig approves! Also note that I've put the date I smoked this cheese on the bag. It'll be ready for consumption in 3 weeks, just in time for Xmas hors d'oeuvres! The reason the bag is so dadgummed crinkled is because I got distracted by Skippy, the Sous Chef cat! I"ll let y'all know in 3 weeks how this turns out!
  18. Last night I experimented with a blue cheese mix crust on a strip steak. The experiment was to see if I could re-create a broiler effect during the final sear process of a reverse sear. I wanted crusty cheese, but didn't want to over cook the steak by sticking it into an actual broiler oven. The first indirect low & slow phase went as usual, but I added a 10" cast iron skillet and lid to the grill to preheat. The lid was not covering the skillet. It was placed directly on the grill side by side with the skillet. The second phase was normal. I removed the steak, opened all of the vents wide open and allowed both the skillet and the lid to reach screaming hot temps. (my infrared thermometer read 800+ surface temp on the cast iron at one point) The first side of the steak seared in the skillet for 1 minute, Once I flipped the steak, I added the blue cheese mixture and covered the steak with the screaming hot cast iron lid for another minute. SUCCESS! Adding the super hot cast iron lid forced a broiler like heat down onto the cheese, melting it & making it almost crusty. At the same time finishing the sear.
  19. I am getting ready for making pizza on the Big Joe . Where do you get your cheese and what kind do you like to use . I was looking at the shredded cheddar and shredded mozzarella at Sam's. That would be 10 pounds of shredded cheese. Does it break down into smaller packs and freeze well?
  20. My wife made a delicious baked ziti a couple of nights ago. We baked it on the old Imperial Kamado. It tasted as good as it looks
  21. So here it is in all it's glory, my 2013 Summer Burger Blast video! I finally got to put it together and get it published. This video stuff is a chore! I've never shot a video for YouTube before so it was a learning experience and if I get nothing else out of it, I had fun doing it. I used an older mini-DVD camcorder so the quality isn't that great but it's watchable. And I made the video more appealing my keeping my mug out of it. Enjoy! Thanks again to John and his sponsors for hosting this event. I couldn't think of a better way to show some love to the Man Cave than to put up a little video of my own!
  22. I like to make my Hot Crash potatoes on a small fajitas type cast iron skillet. First I cook two pieces of bacon on the skillet on my CGK while I am boiling two medium size red potatoes on the kitchen stove.Cool and crumble the bacon. When the potatoes are fork tender, place them on the skillet with the bacon grease on it and crush the potatoes with a masher of some sort. Season the potatoes with S&P, onion powder, add a few bits of butter, top with grated cheese and the crumbled bacon. Put back on the grill and heat indirectly till the cheese is bubbling. Serve with a dollop of sour cream and enjoy.
  23. Could not get the photos to post, nor the scanned copy of the recipe so here we go: this makes 24 2 oz rolls= 2 2/3 c bread flour 3/4 c rye flour 1 Tbsp diastatic malt pwdr (can be skipped if you don't have any) 2 Tbsp active dry yeast 1 1/2 c warm water 2 tsp salt (I use kosher) 2 tsp sugar (I sub barley malt ) 1 Tbsp molasses 1 Tbsp oil 1 c coarsely diced cheddar cheese 1 c coarsely diced onion (saute to soften) cornmeal for dusting 1-Combine flours, yeast, dry malt and mix 2-add water, salt, sugar, molasses, oil, barley malt & mix about 4 minutes 3-add cheese & onions mix another another minute or two 4-place dough in oiled bowl to rest covered 90 minutes 5-pour dough onto work surface, fold 2-3 times, cover & let rest 15-20 minutes 6-dust 2 cookie sheets with corn meal ( I have silicone mats so I skip this) 7-place dough on your work surface, press out into a square shape about 3/8" thick, and cut into 24 2 oz pieces. 8-shape each piece into a ball and slightly flatten to look like a dinner roll 9-place on cookie sheet and cover with a damp cotton towel to raise about 35-40 minutes 10-make a slit on top of each roll with a sharp knife or razor blade 11-bake 15-20 minutes until golden brown crust & sound hollow when tapped on the bottom. I have found this to be an excellent basic roll recipe if you leave out the cheese & onions. I've used bacon pieces with cheese, jalapeno & cheese, caraway seeds and salt topping (kummelweck style), and just plain for any occasion.The last batch was done in the oven, but I've decided to try the next ones on the Akorn
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