PinkydaPimp
Footballguy
never smoked cheese but i really want to. I feel like a smoked blue cheese would be epic! Share pics when its done!Cowboysfan8 said:
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***Official Grilling and Smoking Thread*** (1 Viewer)
- Thread starter bryhamm
- Start date
Ron Swanson
Footballguy
I went crazy and smoked about 20 pounds of cheese a couple weeks ago. Publix had their 8 oz blocks of pretty much all varieties on sale for $2.50 and it coincided with a couple cold days so the timing was perfect. It does take some time to mellow, then I vacuum seal, freeze it and use it all year. Wrap it in plastic wrap when it comes off the smoker and let it sit in the fridge for about a week to mellow. Pepper jack is my favorite, with sharp cheddar coming in a close 2nd.I know nothing about smoking cheese except the little I’ve read online. Some places say 1-2 hours, some say 2-4 hours. I pulled mine at 3 because the color on the outside of the cheese got to the color of the smoked cheese I buy
Ive read that the cheese will taste acrid and has to age for a week or two to absorb the smoke and the flavor will improve. This is fact.
I cut a slice off fresh off the smoker and it tasted like a cigarette butt that was just crushed out in an ashtray. I will report back in a week
VERY happy with pellet tube. Nice steady smoke for the whole 3 hours.
The company claims it will smoke for 6 hours. I closed the smoker and am letting it go to see how long it smokes
https://www.amazon.com/NEARPOW-Billowing-Non-Perforated-Portable-Hexagonal/dp/B07YWBKFC5/ref=mp_s_a_1_2_sspa?dchild=1&keywords=nearpow+pellet+smoker+tube&qid=1607804891&sprefix=nearpow+pellet+smoke+tube&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyREFEQ0pGWVVHODAxJmVuY3J5cHRlZElkPUEwNjM0ODAzVUhVUk1FNDdCRVVLJmVuY3J5cHRlZEFkSWQ9QTAzMDk4NDcyQUNXRkNZRDIzWTVIJndpZGdldE5hbWU9c3BfcGhvbmVfc2VhcmNoX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
Cowboysfan8
Footballguy
Nice
Theres an Amish deli near me that has cheap cheeses. I got Cooper and horseradish today. The Cooper was 5.89 lb and the horseradish 4.69 lb lol
I was wondering if I could vac n freeze and it would be ok. Thanks for posting
I’ll be doing more varieties this winter for sure and freezing
*the tube crapped out at a lil over 4 hours of steady smoke. I love that thing so far. Couldn’t be easier
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TheFanatic
Footballguy
I have to admit, I've never once smoked cheese. 
PinkydaPimp
Footballguy
TheFanatic
Footballguy
What is the max temp to smoke cheese? I'm picking up my new GMG on Monday. I'm wondering if I can do it on there. But I guess I could also do it with one of those tubes in my Primo.well can we get a video?
Cowboysfan8
Footballguy
Can you guys play matchmaker for me to help find the perfect grill ? Budget 1-1.5k maybe more and looking to put it into an indoor kitchen I will be putting in this spring.
what I have:
20 year old Weber genesis silver b 3 burner which ive had for 20 years loved it but it’s on its last legs. Decent capacity but would look to get a little bigger. Needs to be replaced
weber 22.5 Smokey mountain in great condition but I don’t use it as much as I’d like because I have to “get it out” to use. I also sometimes use this as a charcoal grill, but rarely. Willing to sell if it makes sense.
Cheap charcoal grill
What I want and i know there’s no perfect grill, but all help appreciated.
Love the charcoal flavor but want to be able to start a grill up quick for hotdogs for the kids etc/ want the convenience of gas startup
want to be able to cook/sear at high temps
Also be able to slow cook/smoke
liking the new flattop options that are out there
liking the pizza ovens that are out there
don’t want everything to have a “smoked” flavor but want it available if I do want it.
Any help is appreciated from you guys...
what I have:
20 year old Weber genesis silver b 3 burner which ive had for 20 years loved it but it’s on its last legs. Decent capacity but would look to get a little bigger. Needs to be replaced
weber 22.5 Smokey mountain in great condition but I don’t use it as much as I’d like because I have to “get it out” to use. I also sometimes use this as a charcoal grill, but rarely. Willing to sell if it makes sense.
Cheap charcoal grill
What I want and i know there’s no perfect grill, but all help appreciated.
Love the charcoal flavor but want to be able to start a grill up quick for hotdogs for the kids etc/ want the convenience of gas startup
want to be able to cook/sear at high temps
Also be able to slow cook/smoke
liking the new flattop options that are out there
liking the pizza ovens that are out there
don’t want everything to have a “smoked” flavor but want it available if I do want it.
Any help is appreciated from you guys...
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PinkydaPimp
Footballguy
sounds like you want a pellet grill. I started with the WSM as well and wanted something much easier to get started. Went the pellet route. There are plenty out there that can get to seering temps. I use a Mak 1 star which can seer, has a flattop option and is a great smoker. Kids love my smoked hot dogs. But Camp chef, rec tec are all solid as well. I still have my WSM and havent used it since i got the Pellet grill. Its just so much easier and quicker to get going.
Ron Swanson
Footballguy
I use the box on my RecTec when it is cold(ish) outside. If I set the main chamber to 180, the box gets to around 100 max on the lower levels. 2-3 hours, then wrap in plastic wrap in the fridge for a week, then eat or vac seal and freeze.
Ron Swanson
Footballguy
I agree on all this, except no pellet grill can sear by my definition. But, lots of folks "sear" at 400-500F. I think a pellet grill that can range between 200-500 F is a great option for most cooking, but for true searing you need infrared, lump, high BTU gas, etc. And searing can be real simple. Some of the best searing I've done has been direct on a charcoal chimney. Some of the best flank steak you've ever had, I promise.
PinkydaPimp
Footballguy
agree. I can get up to 650 or so on direct flame on my mak. but true seering i agree is gonna be much higher. For me its sufficient. And worst case ill toss it on the broiler for a minute or two if i really need to.
Do the pellet grills always have a Smokey taste, even when you’re just grilling ?
PinkydaPimp
Footballguy
Pellets use wood as fuel. but the higher the temp usually the shorter the cook and less smokey taste. This is why most pellet grills have a "smoke" setting which is basically a lower temp like say 180 degrees that outputs the highest amount of smoke. The grills vary how the smoke output is at each temp. Some only have good smoke on smoke setting while others have good smoke at higher temps.
Also, i find Pellet grills have a much cleaner smoke taste. So even when you get a lot of smoke on something, its cleaner and not overpowering as i sometimes encountered with my WSM.
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The Commish
Footballguy
The higher the temp you cook at, the lower the smoke taste, but it's still there slightly.
Tony Jabroni
Footballguy
I am doing my first Prime Rib on Christmas day. Just me and my girlfriend. I think I have a solid recipe.
My question is, does anyone have a good, homemade au jus recipe? Something easy and light. Not a gravy consistency.
My question is, does anyone have a good, homemade au jus recipe? Something easy and light. Not a gravy consistency.
heckmanm
Footballguy
Randolph: "That steer is a product of a poor environment. There's nothing wrong with him, I can prove it."
Mortimer : "Of course there's something wrong with him... he's a Wagyu!"
Softballguy
Footballguy
Tony Jabroni
Footballguy
Dan Lambskin
Footballguy
I was going to do my first one this year, but it’s a smaller group and not that many of them really like it, and I kind of just don’t feel like spending my day dealing with it
maybe next year
Tony Jabroni
Footballguy
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Binky The Doormat
Footballguy
Tony Jabroni
Footballguy
Simple mashed potatoes and asparagus. It's just for 2. And we have been together 3yrs. No need to impress, plus, I don't give a ####. Gimme that Prime Rib!Binky The Doormat said:
TheFanatic
Footballguy
Normally we do Christmas Eve at my folks and Christmas day at my wifes folks. So this year, we are doing shifts at my folks. My family is heading over for brunch and then for the first time in my life, I'm cooking on Christmas Eve (or Christmas Day). I've got the Hassell Cattle Company, Four Bone Prime Rib coming out of the freezer today. I'm thinking of doing a garlic/herb/olive oil paste to spread over the roast tomorrow and leave in the fridge overnight. Then on Christmas Eve, remove from the fridge a few hours early and then throw it on the Green Mountain Grills at 225 until it hits 115 and then crank it up to 500 and put a crust on the outside. Because we have four kids, we are doing some pasta with the prime rib along with shrimp cocktail apps.
TheFanatic
Footballguy
Most pellet grills can get to 500 degrees now, but still need a little extra oomph. GrillGrates can concentrate that heat and do a pretty good sear.
And I love the chimney sear. Smoke then sear over the chimney. The Char-Griller Akorn has this little insert in the middle of the cast iron grill grates that fits really well over a chimney.
sho nuff
Footballguy
I think like a nice pellet grill with an acorn or Kamado Joe Jr or small egg would be a good set up.
Have the small kamado style to sear or when just doing a couple higher heat things. Pellet for most of your other needs.
Me, I dont mind that 20-30 minutes to get my KJ to the right temp so its my go to for just about everything.
Have the small kamado style to sear or when just doing a couple higher heat things. Pellet for most of your other needs.
Me, I dont mind that 20-30 minutes to get my KJ to the right temp so its my go to for just about everything.
SWC
Bromigo
i accidentally grilled a wooden spoon handle by leaving it too close to a burner on my oven last night it made my entire house smell smokey good and brohans it smoked so bad that im pretty sure i put a good smoke ring on my couch one room over look smoked couch is not the flavor profile i was shooting for seeing as how i was making macaraoni and cheese and now i feel like a grillmaster failure take that to the bank
Ron Swanson
Footballguy
Brony
Footballguy
doing some prime ribeyes for Christmas. Since I'll probably be hammered by dinnertime, I was planning on keeping the cook simple, but this has me thinking now. If I was smart, I'd wait for another occasion to try this.
Ron Swanson
Footballguy
If you want to lower the margin for error, sous vide the steaks to your preferred doneness first. Then just sear them super close to the hot coals for 30 seconds per side. S&P and maybe a pat of butter and your are fine steakhouse done.
Brony
Footballguy
Not worried about the initial cook. I'm just gonna put them on the indirect side of gas grill and keep temperature probe in the meat. (plus I don't have sous vide setup). I just need to McGyver a grill surface to put atop the chimney. Baking cooling rack?
Ron Swanson
Footballguy
Wingnut
Footballguy
Grilling a 6lb boneless prime rib for the first time.
Gonna rub it with tobasco & Worcestershire, coat it with kosher salt, pepper and some herbs, grill it at about 250° on the Akorn until an IT of about 118°, crank up the heat and sear it all over, then let rest for 30 min, slice and devour.
Im also putting a drip pan underneath the roast with a bit of water, beef base, some onion slices, garlic cloves, and maybe some carrots & celery. Ill strain and add a bit of good beef stock from the freezer that I made a few weeks ago to make a tasty jus.
Easy peasy.
Gonna rub it with tobasco & Worcestershire, coat it with kosher salt, pepper and some herbs, grill it at about 250° on the Akorn until an IT of about 118°, crank up the heat and sear it all over, then let rest for 30 min, slice and devour.
Im also putting a drip pan underneath the roast with a bit of water, beef base, some onion slices, garlic cloves, and maybe some carrots & celery. Ill strain and add a bit of good beef stock from the freezer that I made a few weeks ago to make a tasty jus.
Easy peasy.
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beer 30
Footballguy
Just wanted to say thanks all. Made this today, won’t make another any other way, fantastic!
I went too heavy on the pepper, 3-to-1 pepper to salt. Next time around I’ll probably go with nothing and season when eating or maybe just a light dusting.
Cowboysfan8
Footballguy
Cold smoked 6 lb of cheese today
2 lb each of baby Swiss, hot pepper and bacon
2 lb each of baby Swiss, hot pepper and bacon
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2Young2BBald
Footbaldguy
Adding my 
as I have recently purchased a Green Mountain Davy Crocket Smoker. I have great success with all kinds of meats, but am having the most fun with more out there stuff. Made 2 kinds of jerky last week; a traditional teriyaki and a Dr. Pepper jalepeno. Both came out perfect using GM's Gold pellets. I've had several batches of mac and cheese come out mind blowing. I don't really follow any specific recipe, but the Killer Hogs seasoning and "globs" of cream cheese are what makes it. The globs end up being smoky flavor bombs as they pick up a ton of good smoky flavor. I made stuffing for Thanksgiving & Xmas that my wife loved. Super simple just following a bagged stuffing recipe.
Last night I sort of lucked into a really good one. I wanted to try to smoke steam mussels, but couldn't easily find any last minute. Instead, we had a half bag+ of Costco frozen shrimp. I melted a stick and a half of butter with 3 small garlic cloves. The recipe I was loosely working with called for fresh rosemary, but I couldn't find fresh so I substituted Penzy's FoxPoint seasoning. I put 25 uncooked shrimp in a pan, added the seasoning first and then poured the melted and butter and garlic over. Then, I squeezed 3/4ths of a large lemon over them. The recipe called to smoke them at 275 for 20-25 minutes (internal temp of 125). I wanted them more smoky, so I went just over a half hour at 250 (GM Gold Pellets). I had my son pick up some French Bread for dipping. The flavor was amazing and I think I liked the dipping butter as much as the shrimp (so much so, I saved the left over butter as some compound butter-ish for chicken or fish).
as I have recently purchased a Green Mountain Davy Crocket Smoker. I have great success with all kinds of meats, but am having the most fun with more out there stuff. Made 2 kinds of jerky last week; a traditional teriyaki and a Dr. Pepper jalepeno. Both came out perfect using GM's Gold pellets. I've had several batches of mac and cheese come out mind blowing. I don't really follow any specific recipe, but the Killer Hogs seasoning and "globs" of cream cheese are what makes it. The globs end up being smoky flavor bombs as they pick up a ton of good smoky flavor. I made stuffing for Thanksgiving & Xmas that my wife loved. Super simple just following a bagged stuffing recipe. Last night I sort of lucked into a really good one. I wanted to try to smoke steam mussels, but couldn't easily find any last minute. Instead, we had a half bag+ of Costco frozen shrimp. I melted a stick and a half of butter with 3 small garlic cloves. The recipe I was loosely working with called for fresh rosemary, but I couldn't find fresh so I substituted Penzy's FoxPoint seasoning. I put 25 uncooked shrimp in a pan, added the seasoning first and then poured the melted and butter and garlic over. Then, I squeezed 3/4ths of a large lemon over them. The recipe called to smoke them at 275 for 20-25 minutes (internal temp of 125). I wanted them more smoky, so I went just over a half hour at 250 (GM Gold Pellets). I had my son pick up some French Bread for dipping. The flavor was amazing and I think I liked the dipping butter as much as the shrimp (so much so, I saved the left over butter as some compound butter-ish for chicken or fish).
TheFanatic
Footballguy
Here is my first ever Christmas Dinner Roast Beast. This was sooooo fantastic. And here is a video I posted to Instagram of the process.
I am shopping for a new gas grill. I grill multiple times per week I get out charcoal when I want to get fancy, but daily use is my gas grill.
Consumer Reports says this is the top grill:
https://monumentgrills.com/products/6-burner-grill
Anyone own a Monument Grill?
This had been my plan:
https://www.weber.com/US/en/grills/gas-grills/genesis-ii-series/62006001.html
I am pretty sure I would get a much longer life out of the Weber. However if the Monument grill lasts half as long at its price it might make sense.
Thoughts?
Consumer Reports says this is the top grill:
https://monumentgrills.com/products/6-burner-grill
Anyone own a Monument Grill?
This had been my plan:
https://www.weber.com/US/en/grills/gas-grills/genesis-ii-series/62006001.html
I am pretty sure I would get a much longer life out of the Weber. However if the Monument grill lasts half as long at its price it might make sense.
Thoughts?
TheFanatic
Footballguy
Honestly, I've never heard of Monument grills. That being said, that grill looks pretty sweet. Sorry I don't have more info.
snellman
Footballguy
If you have to move the Grill at all, you will hate the Monument due to the small Casters. I have never had a Monument Grill, but I had a Charbroil Infrared with the small casters. In the house I lived in at the time, I kept it in the garage so had to move it outside whenever I grilled (a lot). I had a caster break on my 3 different times and had to get them rewelded on the bottom. I was one of the main reasons I switched to a weber with the larger wheels.
Ron Swanson
Footballguy
The Weber will probably outlast it. But more importantly, I would be confident that when parts are needed for the Weber they will be around and have parts available. That is an Achilles's heel for a lot of other brands. If casters become the deciding factor, you can always buy bigger and better casters. I've done that with a number of items.
I would also suggest that you follow your local Craigslist and other classified ads...you might be very surprised at what you can find in the way of used Weber's. What if you could pick up that Genesis II used for the same price as the Monument? Due to the warranty, durability, and parts availability a used Weber is nothing to be worried about.
Wingnut
Footballguy
Did grilled buffalo wings on the Akorn Sunday for football. Served them with a home made Bleu cheese dressing, vinegar slaw, and celery. I like grilled wings more than fried, the flavor is just turned up a notch and theyre SO less messy to make.
Sauce was Franks Buffalo sauce with a little added melted butter, apple cider vinegar, hot pepper dust, and a touch of BBQ sauce.
Cooked pre-sauce
Time to eat
Sauce was Franks Buffalo sauce with a little added melted butter, apple cider vinegar, hot pepper dust, and a touch of BBQ sauce.
Cooked pre-sauce
Time to eat
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JaxBill
Footballguy
Santa brought me a Lodge cast iron Dutch Oven. Tried it once and it worked well except I tried to use it inside the base of my weber kettle. When I would try to rotate it, the legs would get stuck in the bottom grate.
So I'm looking for a flat, solid, round piece of aluminum about 16 to 18 inches in diameter with a small lip to rest this on. To give a visual, in Boy Scouts they usually used a small aluminum garbage can lid turned upside down with the handle pounded flat. I don't even know what to call what I'm looking for.
I have a wood deck so putting the Dutch Oven on the ground really isn't an option.
So I'm looking for a flat, solid, round piece of aluminum about 16 to 18 inches in diameter with a small lip to rest this on. To give a visual, in Boy Scouts they usually used a small aluminum garbage can lid turned upside down with the handle pounded flat. I don't even know what to call what I'm looking for.
I have a wood deck so putting the Dutch Oven on the ground really isn't an option.
JaxBill
Footballguy
Nice. I used to make it 2x a year - St. Patricks Day and 6 months to St. Patricks Day. Why twice? I bought a container of curing salt off Amazon that was waaay bigger than I needed.
My experience is if you can let it cure an extra day then do it. First time I cured just shy of 5 days and it wasn't 100% red throughout.
Ron Swanson
Footballguy
Hah. I did the same. I've used mine for bacon, though. My TX roots hold me back from curing a perfectly good brisket. I highly recommend reading Meathead's article on meat curing science if you haven't.
https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely
JaxBill
Footballguy
yeah I followed Meathead directions for the curing and the pastrami prep.
(I just smoke it though. I don't bother with the steam)
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