I bought some smoked pepper jack cheese from this place, along with a pork loin and the smoked pepper jack cheese was outstanding, so I'm sure you're going to like your smoked pepper jack cheese.
Smoked Cheese
Smoked Cheese
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I've smoked cheese a number of times now. I like pepper jack the best. I had a block and saw no good reason to waste my smoke so I put it on as well.
I'll remove it from the smoker before the nuts. Just a couple of hours or so is about smoky enough for me where the suggested cook on the nuts is four to five hours. I'll wrap my cheese in parchment paper and let it breath in the fridge for a day or so then vac seal for a slow penetration process... a couple of weeks. It's definitely worth a cold smoke tube of pellets. If you don't have a smoker, a cold smoke tube as well as a small bag of smoking pellets are cheap and can be used on a grill just as well as a smoker. It's worth the effort and makes for a good eats and is fun to share. Schools not out on the nut smoke yet however.
OK so I'm ditching flat iron steak and going surf and turf with a nice costco ribeye and lobster tails. Going to be cooking it in the rain and wind.
I will be smoking a rack of St Louis style ribs tomorrow. I have a few racks I bought on the cheap and need to get they cycled out.
I was pretty happy with my first attempt at smoking roasted nuts. The only change I will make next time will be to use less butter. I used close to two tbsp butter with a tsp each of cayenne and garlic and a half tsp of paprika to spice 24oz of nuts. The seasoning was just fine but after five hours of cold smoke there was just a bit of a greasy feel to the nuts. I let them sit for four hours to air a bit and then packaged them up. Tomorrow when the containers are opened for a snack will tell a tale. It is amazing how smoky they tasted. I'm curious if they will hold that smoke flavor.
I was pretty happy with my first attempt at smoking roasted nuts. The only change I will make next time will be to use less butter. I used close to two tbsp butter with a tsp each of cayenne and garlic and a half tsp of paprika to spice 24oz of nuts. The seasoning was just fine but after five hours of cold smoke there was just a bit of a greasy feel to the nuts. I let them sit for four hours to air a bit and then packaged them up. Tomorrow when the containers are opened for a snack will tell a tale. It is amazing how smoky they tasted. I'm curious if they will hold that smoke flavor.
My spareribs turned out great. I prefer baby backs but the ribs were less than ten bucks a rack. That made them taste even better. 😆
Opening either of the peanut or the cashew canisters today was like opening a working smoker. The nuts were excellent and hard to stay out of them.
My spices could have been hotter but was decent and not so hot that the wife liked them. I will definitely be smoking more. I would not suggest smoking nuts if you aren't fond of a smoky flavor. The nuts took on an amazing smoke taste. Maybe less smoke time if a person desired a less smoky flavor. My cold smoke tube burned for four hours and fifteen minutes.
Opening either of the peanut or the cashew canisters today was like opening a working smoker. The nuts were excellent and hard to stay out of them.
My spices could have been hotter but was decent and not so hot that the wife liked them. I will definitely be smoking more. I would not suggest smoking nuts if you aren't fond of a smoky flavor. The nuts took on an amazing smoke taste. Maybe less smoke time if a person desired a less smoky flavor. My cold smoke tube burned for four hours and fifteen minutes.
↑↑ That right there makes me hungry ↑↑
I'm eating the rest of my ribs tonight. I like them hot off the smoker or chilled from the fridge. It's like eating two different dishes. I'm a big fan of both.
I'm eating the rest of my ribs tonight. I like them hot off the smoker or chilled from the fridge. It's like eating two different dishes. I'm a big fan of both.
South Dakota
I'm doubting they are importing or raising buffalo in S Dakota 
We have eateries around here that sell bison burgers. I've seen ground bison at the market but have never bought any. The only time I had a burger I thought it was over cooked and pretty dry or the meat used was too lean. The burger was from a street vendor at a city wide celebration so who knows.
I noticed while stealing this pic that my local chain grocer has this pound at $9.99
We have eateries around here that sell bison burgers. I've seen ground bison at the market but have never bought any. The only time I had a burger I thought it was over cooked and pretty dry or the meat used was too lean. The burger was from a street vendor at a city wide celebration so who knows.
I noticed while stealing this pic that my local chain grocer has this pound at $9.99
Wholefoods sells ground bison meat like that. have not tried it though.....but i am tempted to give it a go.
I didn't ask about the Buffalo meat, I just took a picture of the sign. South Dakota does have one of the largest federal Bison herds in the Badlands of South Dakota. 👍
Does it taste anything like beef
Yes, with less fat and cholesterol. These are ones I bought here in Illinois
I'll have to try some bison. It best be good at its price.
I'm grilling some of my $0.88 per pound chicken thighs tonight. I boiled some up for chicken and noodles last week when it was so cold. Though it is windy today, the forecasted high is to be in the high sixties or low seventies. I've smoked but not grilled in a while. My Weber is calling my name. I plan to lightly spice some for the wife and put a hot bbq glaze on mine.
I'm grilling some of my $0.88 per pound chicken thighs tonight. I boiled some up for chicken and noodles last week when it was so cold. Though it is windy today, the forecasted high is to be in the high sixties or low seventies. I've smoked but not grilled in a while. My Weber is calling my name.
I plan to lightly spice some for the wife and put a hot bbq glaze on mine.
Bison, like venison, is much more lean, so you have to prepare it as such. Add some fat somehow or marinate in an oil of some kind.
So, I got some brisket flats today, $9.99 / lb. Jeez, what is the world coming to. I got the cryopak'd ones, since the ones that the butcher touches (cuts into thirds) were $12.99 / lb.
One is 6 1/4 lbs and one is 6 1/2 lbs, so it should be enough for ten people with some leftover for corned beef hash for breakfast. I only need a couple of spices and I'm ready to start the brine. I'm going away for the weekend, so I'll probably dunk them on Monday and get a good 11 days soak.
So, I got some brisket flats today, $9.99 / lb. Jeez, what is the world coming to. I got the cryopak'd ones, since the ones that the butcher touches (cuts into thirds) were $12.99 / lb.
One is 6 1/4 lbs and one is 6 1/2 lbs, so it should be enough for ten people with some leftover for corned beef hash for breakfast. I only need a couple of spices and I'm ready to start the brine. I'm going away for the weekend, so I'll probably dunk them on Monday and get a good 11 days soak.
My wife bought some more nuts for me to smoke. I guess she likes them. My son was over last night and had a few and then a few more and more and more. He loved them! They are good and they seem to get better as they rest. I'll smoke some more tomorrow or Saturday. It's too easy to do and too tasty to be without.
Today is the smoke day for my nuts. I'm doing peanuts and cashews again and trying shelled pistachios. I added some fine ground himilayan salt to the mix this time. I'm smoking a lot of nuts today and I had to guess at the amounts on the ingredients. I tried to use a bit less butter ratio and ramped up the cayenne, garlic, and paprika. I tried to exactly duplicate the proportion with a bit of added salt this time. Time will tell.
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The nuts turned out tasting just a bit different than the first batch. Maybe it's the added salt or my ingredient ratio to nuts was a bit different. I will know more after they are I store them a few days. As they sit.. they are good.
I'm smoking out the second chuck roast I recently bought at Costco. It isn't as pretty as the first one but still a beautiful roast. It doesn't have to be as good as the first I smoked to still be very good. I'm excited.
I'm smoking out the second chuck roast I recently bought at Costco. It isn't as pretty as the first one but still a beautiful roast. It doesn't have to be as good as the first I smoked to still be very good. I'm excited.
Do you make holes in the bottom of those aluminum pans when you are smoking the nuts?
I could have but I did not. Instead I stirred them every 30 minutes or so. Being as the smoke tube is on the grate with the nuts, there really isn't much smoke below the grate. If smoking nuts becomes a regular thing I plan to purchase some wire baskets to smoke them in. Then it would be a matter of putting them on and forgetting them for five hours.
@AugieTN if you have any interest in smoking some nuts, a 10 dollar smoke tube and a grill with a lid will work as well as a smoker. I need to get someone smoking nuts to give me some ideas. Before I started the nut smoking adventure, I bought some store brand hot & spicy peanuts. They have just a tinge of heat on them but they do have a great flavor. The can say spices and not a hint of what spices. Sharing recipes and ideas would be all positive to get a great taste with heat. I have tried to get my local smoking buddy into it. I just did buy a smoke tube for my son. Someone.. help me.
Before I started the nut smoking adventure, I bought some store brand hot & spicy peanuts. They have just a tinge of heat on them but they do have a great flavor. The can say spices and not a hint of what spices. Sharing recipes and ideas would be all positive to get a great taste with heat. I have tried to get my local smoking buddy into it. I just did buy a smoke tube for my son. Someone.. help me.
I have never used a smoke tube. I normally soak the mesquite chip in water for an hour, put them on foil and then on top of the hot coals. I may try smoking some some nuts.
I used a cast iron smoke box in my grill for years. It was before smoking pellets were a thing so I used chips as well... mostly apple for I had a source.
If you are a nut fan or cheese fan you should give it a try. There is something special about that smoke taste on both.
@AugieTN I just realized after thinking about it... don't try the cheese. Cheese has a low melting point so only cold smoke will work. Recommended smoke temp for cheese is around the 90° to 100° or so. I don't know if you can get your chips to smolder without a hotter fire. Should work for nuts though if you keep the temp low.
If you are a nut fan or cheese fan you should give it a try. There is something special about that smoke taste on both.
@AugieTN I just realized after thinking about it... don't try the cheese. Cheese has a low melting point so only cold smoke will work. Recommended smoke temp for cheese is around the 90° to 100° or so. I don't know if you can get your chips to smolder without a hotter fire. Should work for nuts though if you keep the temp low.
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I have seen the pellets but I thought they were only for those pellet grills.