Well its time for some cheese and here's how its done on the Chargriller...
First we start with 1.5# sharp cheddar and 1.5# pepper jack. I unwrap the cheeses and rest them in the fridge for 6 hours (usually overnight) to dry the surface and get it ready for smoke.
The cheeses...
Then I make a foil packet filled with pistacio nut shells...
Hey! Who let the dogs out?
Here I add 10 partially lit briquettes to Rusty"s firebox...as far to the right side as possible...on a hot day I'd use less but its a cool breezy evening...
Now I place the perfectly perforated packet of pistacio shells on the coals...
The cheese goes as far to the left as possible, right next to the exhaust...I want as much space as possible between the heat and the cheese...
After only 40 minutes all I can say is Yummmmmm...
Then back into the fridge to cool...Bag it and store it as long as you can stand it...It gets better with age...
First we start with 1.5# sharp cheddar and 1.5# pepper jack. I unwrap the cheeses and rest them in the fridge for 6 hours (usually overnight) to dry the surface and get it ready for smoke.
The cheeses...
Then I make a foil packet filled with pistacio nut shells...
Hey! Who let the dogs out?
Here I add 10 partially lit briquettes to Rusty"s firebox...as far to the right side as possible...on a hot day I'd use less but its a cool breezy evening...
Now I place the perfectly perforated packet of pistacio shells on the coals...
The cheese goes as far to the left as possible, right next to the exhaust...I want as much space as possible between the heat and the cheese...
After only 40 minutes all I can say is Yummmmmm...
Then back into the fridge to cool...Bag it and store it as long as you can stand it...It gets better with age...
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