Cabrese ala Scar

[TJohnson]

While on a recent visit to see my buddy Scarbelly and his wonderful wife Kathy, I was treated to some wonderful "Cabrese".

I started off with some fresh mozzarella from SAM'S Club
Rinsed it off and since it was already sliced, I tied a string around it
Let it dry in the fridge for about 2 hours
Into the smoker with some Apple Sawdust for about 2 hours

Sliced tomato on the bottom
Slice of Smoked Mozzarella next
Basil Leaf on top the Mozzarella Cheese
Drizzle on some Balsamic Vinegar & Olive Oil

Here's My Cheesy Story....

Thanks For Lookin'!!


Todd

Fresh Mozzarella From SAM'S Club or Costco



Fresh Mozzarella In The Smoker



Apple Sawdust in the A-MAZE-N-SMOKER



Finished Smoking After 2 hours



Finished "Cabrese" ala Scar!

[Squirrel]

The "Ala Scar" got me. Way to go Toddster. You need to make that cheese you self next time.

[Mark R]

TJ that looks awesome! Put that on some thin sliced toasted Cuban bread, cracker or Melba toast and Rock!!!!

[Richtee]

Don't seem like it would cause scars- I have had similar many times and never got one. Tasty stuff!

[RowdyRay]

TJ that looks awesome! Put that on some thin sliced toasted Cuban bread, cracker or Melba toast and Rock!!!!

Exactly what I was thinking.

Very nice Todd. I could down about 6 of those in a blink of an eye. Hehe. I've had these on toasted bread. Bet the smoke was a nice touch.

[Richtee]

BTW I have made mozz fresh, using rennet tablets. Pretty simple and darn good.

like this:

http://www.instructables.com/id/Grea...arella-Cheese/

[SmokinOutBack]

Very nice Todd, never smoked any mozzerella, but planning on trying this one. Love the cabrese! Thanks.

[Fishawn]

I love this stuff ... We brush EVOO on baquettes sliced about (aboot in Canada) 1/8" - 1/4" thick & lightly toast over grill. Assemble as you did, then a drizzle of EVOO & a couple grids of CBP...... Slide me a nice Chianti & I'll finish the tray

[Scarbelly]

Hi guys - my wife Kathy and I had the honor of having the Johnson family come and spend almost a week with us in October. We made this dish for them one evening and looks like Todd has taken it over the top. Great job Todd.

If you ever get the chance to spend any time with them don't pass it by
they are a great family.

[butcher]

... We brush EVOO on baquettes sliced about (aboot in Canada) 1/8" - 1/4" :

LOL now dat is jus funny LOL.... P.S. 1/8" = 3.175mm ,, 1/4" = 6.35mm LOL
Nice looking calbrese there Todd!!! I'm really looking forward to my a-maze-n smoker to come in to give this a shot!!,, I really like the MES,, especially the remote control, to view int temp, and control heat etc from the comfort of my couch LOL BUT the darn thing just has to run at too high of a heat for it to smoke.
some fine looking snacks there MM MMMM

[Fishawn]

I really like the MES,, especially the remote control, to view int temp, and control heat etc from the comfort of my couch

Butch, no kidding?, the new MES has a remote? ..... I actually had to get up off the couch to check on mine

[erain]

Butch, no kidding?, the new MES has a remote? ..... I actually had to get up off the couch to check on mine

uh oh... fish be buyin a new MES...

nice lookin cabrese Todd. i like the way you improved the AMZN with the spacers with air gaps between, prevents rouge jumpovers eh...

[curious aardvark]

looks petty good

My dad brouhgt something similiar back from canada.

Mozzarella (A chesse I have almost no use for) it had been rolled with basil leaves and prosciutto. The prosciutto and basil gave the flavour and the mozzarla gave texture.
I believe it's the first time I've actually seen the point of mozzarella :-)

[ThunderDome]

Good lookin cheese. Love that lil smoker