Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
*Ping* Egret
reelgem
Posts: 4,256
John I'm going to be smoking some cheese this weekend. I've never done this before and I'm practicing for Eggs By The Bay.
I know there are different ways to do this and I've been reading posts and going to different sites.
But I'm afraid none will taste as good as the cheese you brought to OKC and Waldorf. It was fantastic and I would like to try to duplicate it, if you don't mind.
If you could post or email your method it would be greatly appreciated.
Thanks!!
I know there are different ways to do this and I've been reading posts and going to different sites.
But I'm afraid none will taste as good as the cheese you brought to OKC and Waldorf. It was fantastic and I would like to try to duplicate it, if you don't mind.
If you could post or email your method it would be greatly appreciated.
Thanks!!
Comments
-
Here is a link until he gets back from the golf course. Hope it helps.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&catid=1&func=view&year=2007&number=446617 -
:ohmy: can't stop the mouthwatering
just remembering Egret's smoked cheese from OKC :woohoo: those pics are awesome!!
(Shhh, he's sending a starter-kit this way :woohoo: ) -
Thanks Richard!! Much appreciated!!!
-
Kari, wasn't that cheese the best ever? I just can't wait to make this. It seems fairly easy. Our temps here are in the low 60's so I shouldn't have a problem. Now you in New Mexico, that might be a problem. You're really getting some hot weather.
-
:woohoo: I'm willing to sacrifice some sleep next weekend!! It does "cool down" in the early mornings (3am
)...or you could FedEX some scraps on dry ice :silly: -
I hope this helps Anne
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=371157&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=371175&catid=1
Looking forward to meeting you and Dale at Eggs by the Bay
Ross -
Hey Anne,
I see you have the appropriate responses! :laugh: The cheddar varieties are my favorite....they seem to have just the right amount of fat and moisture for an excellent smoked cheese. I would suggest you use the 6 charcoal briquettes method and use apple wood if you have it. I sliver my wood to about 1/4" thick and place one on each briquette. After about 30 minutes, if you don't see any smoke coming out of the top vent, open the egg and remove the setup and turn the wood pieces over to expose 'fresh' wood on the charcoal. Also, be careful about opening the vents too much during the process in order to prevent the wood from igniting. This can cause a rapid rise in dome temp., not to mention a lack of smoke......
Good luck with it......
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum