Been out of both and needed to restock. Nothing special, but with cold weather coming you got to be ready.
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Just some Saturday cheese and nuts.
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Looks Great from my house!!!
I gotta find some decent cheese prices-----Haven't smoked any cheese in a long time!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Shop-Rite has/had all their 8 oz. cracker barrel varieties on sale for $1.77, which is a pretty good price for decent cheese.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on Twitter
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Originally posted by SmokinOutBack View PostShop-Rite has/had all their 8 oz. cracker barrel varieties on sale for $1.77, which is a pretty good price for decent cheese.
Yeah, no Shop-Rite close by here. Our 3 closest stores usually get $7 or $8 per pound of cheese. Big sale might be $6. Many prices here are decent, but never for cheese.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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I'm spending way too much time ogling yer nuts here my man.....but hey!
They are gorgeous
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Originally posted by HK91 View PostHow did you smoke the nuts?
***1 cup raw pecans
***1 cup raw almonds
***1 cup raw cashew nuts
***1 cup raw walnuts
***4 tbsp butter
***1 tbsp Lea and Perrins Worcestershire sauce
***1 tbsp Franks hot sauce
***1 tsp dry mustard
***2 tsp granulated garlic
***1 - 1/2 tsp sea salt
However, I didn't use raw nuts, picked up a 40 ounce tub of mixed nuts from Costco. Melt the butter, I used a whole stick (8 oz) and add the other ingredients. Mix well. Placed in an aluminum pan and into the MES using maple pellets for about 3 hours. Keep under 200 degrees.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
sigpic
@SmokinJim52 on Twitter
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Originally posted by devo View PostSo are the nuts ready to eat or do you have to give them time like the smoke cheese?Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
sigpic
@SmokinJim52 on Twitter
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