johnsbrewhouse Thanks for the info!
What did everyone cook today?
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
HerbcoFood Great sandwich
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by Denny O
HerbcoFood “Made some no kneed bread, toasted it, topped with provolone cheese, avocado, sautéed cherry tomatoes, onions, and garlic.”
You forgot to mention the bacon! How can anyone forget Bacon?!! Yum!
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by Bob Stehlik
We had a nice and cool, 42* and cloudy day Sunday so I decided to smoke some cheese in the Traeger Cold Smoker. I smoked some Jarlsberg Swiss, EL Viajero Muenster, cheddar, Pepper Jack, and Mozzarella. The wife smoked some Apple Pie Spice peanut butter and Honey PB with cayenne on the hot side.
I got my butt chewed for not taking and posting a picture of her project!
Improvise, Adapt and Overcome! Semper Fi
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Bob Stehlik great looking cheese Bob. Sarah and I might be going back to Colorado this fall (because we loved it so much). I will give you a heads up when we are coming so you can smoke some for me to try
I LOVE CHEESE!hey vegetarians, my food poops on your food!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
Bob Stehlik Looks good Bob, did some cheese a couple of weeks ago with apple wood about 5 lbs. and did a lb. of cream cheese. Just had some of the sharp cheddar yesterday, it is a lot better with the apple pellets than the alder.
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Bob Stehlik very nice looking cheese I need to try this
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
johnsbrewhouse This batch was with Alder but I think for the next go round I’m going to go with Apple or Maple.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
kyle Thanks Kyle. We want to get back to Wisconsin for the State Fair this coming summer. Haven’t been in about 10 years. My wife likes the cream puffs that they have in the Dairy Building and I miss the good Wisconsin sweet corn
doused in real butter!! -
I cubed some deer backstrap and breaded it with chicken on the run. Turned out better then I thought
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wvotrfan this was using it dry, the other picture was used as a batter
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wvotrfan I don’t no if I could do that to back straps they are to good fried in butter and garlic with eggs and toast on the side
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gus4416 I try something different with them everytime I cook them. I’ve never tried anything that didn’t taste good yet.
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HerbcoFood great looking sandwich
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Bob Stehlik perfect time to smoke cheese and perfect looking cheese
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
With all the great meals posted I finally had to break out a couple of ribeyes, with new potatoes and creamed peas.
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Bob Stehlik Yours looks great, but it sounds like the wife is going to have to make another batch so you can take pictures & we can see it. It all sounds good & the cheese looks perfectly done.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
HerbcoFood looks amazing
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Bob Stehlik great lookin cheeses
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
Gyros
Homemade pita breads, writeup here:
https://meatgistics.waltons.com/topic/6206/bread-pita-breads
Leftover leg of lamb w gyro i.e. souvlaki seasonings
Tzatziki sauce made from homemade Greek strained yogurt.
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