Tweet
While The Cat's Away The Mice Smoke Cheese
Thanks to all the super cool misfits that helped me out on this smoke, it turned out great!
I started out on burgundy, but soon hit the harder stuff.
I mean, I started out with a big brick of Tillamook Jack cheese and three half pound pieces of mozzarella.
Then I remembered the last time I smoked cheese and how I forgot to do some Gouda. So, off I go to the store to score some Gouda.
With Gouda in hand, I thought I was good to go.
Here's my starting line-up. I'm cold smoking today on a Char-Broil Silver Smoker, using an Amazen smoker, burning Todd's hickory magic dust. I left the middle row empty and lit both ends of the Amazen.
Here's how it looks a couple hours in. It was nice and overcast all day, the internal smoker temp never got above 88 degrees.
Right about this time I figured out I needed to get some fresh mozzarella, so off I went to Trader Joes. While there I decided to get some goat cheese, too.
By this time it was becomming clear I should make a pizza with some of this fresh smoked moz, so I picked up some pizza dough. I'll post the pizza view subsequently.
I did some of the little cheese balls I'll use on the pizza with italian seasoning. I also had some paprika that I smoked myself last week, so I rolled a bunch of them balls in it. I thought it would be a good idea to have another flavor to snack on, so I hit the remaining balls with Cajun spices. I gaurantee it!
The Goat cheese got a similar treatment:
Standing by, ready to go in
These brave tomatoes volunteered for pizza duty. God bless every delicious one of them. First time I ever tried smoking these things, and wow are they great!
By the time the first smoker full of cheese was finishing up, I had the next batch all prepped and ready to go.
Here's some of the first batch ready to come off.
Momentarily safe, now in the kitchen
These are the smoked tomatoes. They look almost exactly like they did when i put them in. But they took on a really nice bit of smoke that made them sort of sweet. I'm thinking, these will be great on my pizza.
I sat aside a portion of the fresh moz for the pizza, and left some additional cheese out for a mac and cheese I'll make this weekend.
Here's the part I vacuum sealed:
That's it for my 2nd cheese smoke, and my first Q view here on the Island. Thanks to everyone for their input! Much obliged!
Hope you enjoyed the view. Thanks for looking in!
I started out on burgundy, but soon hit the harder stuff.
I mean, I started out with a big brick of Tillamook Jack cheese and three half pound pieces of mozzarella.
Then I remembered the last time I smoked cheese and how I forgot to do some Gouda. So, off I go to the store to score some Gouda.
With Gouda in hand, I thought I was good to go.
Here's my starting line-up. I'm cold smoking today on a Char-Broil Silver Smoker, using an Amazen smoker, burning Todd's hickory magic dust. I left the middle row empty and lit both ends of the Amazen.
Here's how it looks a couple hours in. It was nice and overcast all day, the internal smoker temp never got above 88 degrees.
Right about this time I figured out I needed to get some fresh mozzarella, so off I went to Trader Joes. While there I decided to get some goat cheese, too.
By this time it was becomming clear I should make a pizza with some of this fresh smoked moz, so I picked up some pizza dough. I'll post the pizza view subsequently.
I did some of the little cheese balls I'll use on the pizza with italian seasoning. I also had some paprika that I smoked myself last week, so I rolled a bunch of them balls in it. I thought it would be a good idea to have another flavor to snack on, so I hit the remaining balls with Cajun spices. I gaurantee it!
The Goat cheese got a similar treatment:
Standing by, ready to go in
These brave tomatoes volunteered for pizza duty. God bless every delicious one of them. First time I ever tried smoking these things, and wow are they great!
By the time the first smoker full of cheese was finishing up, I had the next batch all prepped and ready to go.
Here's some of the first batch ready to come off.
Momentarily safe, now in the kitchen
These are the smoked tomatoes. They look almost exactly like they did when i put them in. But they took on a really nice bit of smoke that made them sort of sweet. I'm thinking, these will be great on my pizza.
I sat aside a portion of the fresh moz for the pizza, and left some additional cheese out for a mac and cheese I'll make this weekend.
Here's the part I vacuum sealed:
That's it for my 2nd cheese smoke, and my first Q view here on the Island. Thanks to everyone for their input! Much obliged!
Hope you enjoyed the view. Thanks for looking in!
Great job on the cheese and I love the looks of the tomatoes! Hope we get to see them on a pizza and hear how they were 
Comment