Corned beef brisket seasoned and ready to be smoked.
Pastrami sandwiches on sour dough with smoked Gouda Mac and cheese later tonight.
What's the recipe you're using for the Mac?
Corned beef brisket seasoned and ready to be smoked.
Pastrami sandwiches on sour dough with smoked Gouda Mac and cheese later tonight.
What's the recipe you're using for the Mac?
I second the pork butt idea, or ribs if you don't want to wait that long haha
I also highly recommend (TO EVERYONE) this smoked gouda Mac n cheese recipe. I've made it twice and everyone has raved about it ever since. http://www.dadgumthatsgood.com/?p=1649
A few posts up. Looks awesome!
I'll give a review after it's all done.
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A few posts up. Looks awesome!
I'll give a review after it's all done.
Sent from my iPhone using Home Brew
Thanks! So do you have to precook the noodles? I have never made Mac on the grill but I want to try it this weekend. How long does it smoke for?
Side note, got my 14.5" WSM in the mail today. Nothing fancy but excited to finally have a dedicated smoker.
Yep you pre-cook the noodles like normal. It says and I normally do smoke it for an hour at 225.
Thanks. For some reason when I looked earlier, the directions never came up.
Did 76 chicken halves
Was absolutely amazing before I smoked it, however, I put too much smoke to it and the smoke flavor overpowered the subtle Gouda flavor. Was still good, just not as awesome as before. So use very little smoke, I forgot how much smoke cheese absorbs!
The pastrami was very good, only my second time. Very happy overall. View attachment 203335View attachment 203336
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Last time I made it was with a pellet smoker, so that may have been more subtle with the smoke flavor. I have a hard time not eating too much before I smoke itWas absolutely amazing before I smoked it, however, I put too much smoke to it and the smoke flavor overpowered the subtle Gouda flavor. Was still good, just not as awesome as before. So use very little smoke, I forgot how much smoke cheese absorbs!
The pastrami was very good, only my second time. Very happy overall. View attachment 203335View attachment 203336
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Last time I made it was with a pellet smoker, so that may have been more subtle with the smoke flavor. I have a hard time not eating too much before I smoke it
I need to do that mac n cheese.
I must oversmoke my pastrami. Mine comes out quite stiff, much drier than yours there. I bet it tasted good.
Picked up my 18.5" WSM as an early graduation present to myself. I tried to find one used on craigslist but had no luck. Pictures of my first smoke are below:
Picked up my 18.5" WSM as an early graduation present to myself. I tried to find one used on craigslist but had no luck. Pictures of my first smoke are below:
Those birds look good! Thinking of something to smoke and this might be it. Got a recipe you could share?
Picked up the recipe from the weber virtual bullet site:
http://www.virtualweberbullet.com/cook.html
Cooked up some bacon on the grill for breakfast then tossed some little pork shoulders on to smoke a little bit ago. I will get some beans around and toss them in the Akorn in a bit as well.
View attachment 203623
View attachment 203624
Picked up my 18.5" WSM as an early graduation present to myself. I tried to find one used on craigslist but had no luck. Pictures of my first smoke are below:
How do you like the akorn? I almost bought it, but found the vision one.
Little more expensive, but I thought it was a little better built.
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Preparing the new WSM with a seasoning burn for its first run through this weekend. Mac n' Cheese recipe that FinsFan posted and 2 fatties.
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Nice! Let us know how it turns out.
PS, are German Shepards all over the place there?
They're like cats. Feed them once and they never leave. I don't even know where that dog came from
I am loving it so far. It was a impulse buy from Lowes one day as my intentions were to only get a few pieces of 2 dollar pvc pipe!
For some reason, There isn't any other options for Kamado style grills in my area. I thought Sam's Club had a ceramic model at the beginning of spring but I wasn't paying attention to much to grilling as it was dreadfully cold still.
Going to try some bulgogi beef on that baby this weekend. I ordered a Lodge cast iron wok to try my hand at direct coal cooking in it.
How warm is too warm when smoking cheese?
Damn. I only have the 14.5" WSM and with the heat being closer, the top grill grate settles at 91°. That is in a completely dry smoker. Would ice or water in the bowl help?
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