Although it is colder, I still find myself at the grill. Us Canadians are a hardy lot! I decided I needed something extra on my potatoes to reward my hardship. I made Cheesy Grilled Potatoes. Continue reading Cheesy Grilled Potatoes
Sausage Balls are an appetizer that has been around for years. It involves mixing sausage with biscuit mix and baking it. They are very tasty but also very greasy and they mostly taste of sausage. This is my effort to make a less greasy version and to kick up the complexity of the flavours. Continue reading Sausage Balls
You have heard of armadillo eggs if you are a smoker. They are made by stuffing a jalapeno with a cheese mixture and then wrapped in breakfast sausage. The result is smoked and served. Continue reading Huevos De Armadillo
I have posted about smoked cheese before. However, I decided to do a really detailed instruction and video. Here it is! Continue reading Smoked Cheese
I have posted my Cheese Muffin recipe before. The recipe is here:
However, I have made a movie of how to make them and here it is!
The Old Fat Guy
I have posted my Chicken Cheese Enchilada in the early days of my blog but it wasn’t posted with a printable recipe in Yummly format. I had an urge to make some so I decided to repost it and make a video of the cook. Continue reading Chicken Cheese Enchiladas
For my Community TV show at Shaw East Kooteny, they wanted me to do dishes for Valentines Day in December so they could be ready to show in January. So my clock was messed up but being married to She Who Must Be Obeyed means I always feel lucky in romance. The first dish that came to mind was Scallop Fettuccine Alfredo because the woman I love likes scallops and a creamy pasta dish is sensual and sexy. How can you tell I love food? Continue reading Scallop Fettuccine Alfredo
I had a special occasion for a couple of friends. They like ABTs (Atomic Buffalo Treats or words to that effect) but you have to kick it up a bit for special occasions so I put more cheese in them! Continue reading Three Cheese ABTs
I really liked smoke cheese but there are two problems with it. First, it is expensive to buy. Second, if you are going to make it yourself, it helps if it is cold outside.
I made several batches last winter but not enough. By the time it got cold here in the Canadian Rockies, I was totally out!
So, when the temperatures dropped last week, I bought some old cheddar, havarti and extra old marble cheddar. Home smoking works better with cheese that is at least somewhat firm.
You want to expose the cheese to smoke but the temperature has to be cool enough to not melt the cheese. Generally, you have to keep the temperature in the smoking chamber below 70 F. This means you want the temperature to be well below 70 F because most methods of generating smoke create some heat. I have smoked with warm outside temperatures but I have put blocks of ice in the smoking chamber to keep the temperature down.
The next thing you want to do is choose a smoking chamber. Some electric smokers like the Bradley Smoker allow you to burn wood pucks without turning the heating element on. Alternatively, you can use your gas barbecue or any closed container that allows a decent airflow. You want the smoke moving around the cheese.
If your smoking chamber does not have a method of generating smoke, you will need a smoke generator like the A-Maze-N Tube Smoker or Pellet Smoker. These allow hardwood pellets to slowly smolder and generate smoke with minimal heat production.
I used my Louisiana Grills smoker as my smoking chamber. I didn’t turn it on, I just used is as a chamber. I filled my A-Maze-N Tube Smoker with Oak Whiskey Barrel pellets. You can use any pellet you like but most people prefer milder smokes like apple or cherry.
I lit the tube smoker and put it in the chamber with the cheese. I let it smoke for 3 hours. I brought the cheese in and sealed it in vaccum bags.
You need to know that the cheese will taste like an ashtray immediately after smoking. All the smoke is on the surface and it takes time to spread through the cheese and that helps the smoke flavour mellow. You need to let it sit in the fridge for at least two weeks, eight is better.
After a couple of weeks I opened one of the packages and had a nice cracker and cheese snack.
This is one of my favourite snacks. Cheese has that nice sharp flavour that seems to blend with smoke. I will make sure to make more this year!
The Old Fat Guy
A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne