I smoked cheese on Weber Smokey Mountain today. Forgot to take pictures except for the layout of the different cheeses on the rack. Two batches smoked with apple pellets. Will vacuum seal tomorrow night and wait for Christmas to sample.
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I smoke probably 50-100 lbs of cheese and year. Love the stuff. -
texastweeter Can smoked cheese be frozen after vacuum sealing?Last edited by jayjordan; December 20, 2025, 08:13 AM.
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THIS GUMBO IS SO GOOD MY FAMILY DEMANDS IT ALMOST EVERY DAY!
Sorry, been watching too many YouTube videos. But damn, this chicken and andouille gumbo did turn out pretty durn good! 
Start of the roux…
10 minutes later ….
20 minutes in…
30 minutes and it’s done…
Cajun trinity added to the roux…
Last edited by Panhead John; December 15, 2025, 07:13 AM.Comment
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yesterday I turned 4 smoked chicken carcasses into chicken stock. Most of that is frozen, but I did take the meat from that and 6 cups of chicken stock and turn it into a Mediterranean lentils and chicken soup for dinner tonight. Seemed appropriate on the first night of Hanukkah instead of the navy beans and ham that I had been thinking about :-)
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smokenoob it's pretty easy to do .... chicken stock, zest and juice from one lemon, carrot, celery, onion, garlic, 8 oz of good lentils, shred up one cooked chicken breast if you don't have left overs of some kind, smoked paprika, salt .... cook for 35-40 minutes until lentils are tender, but not mushy.
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I had some bone-in pork chops dry brining in the fridge and I had intended to grill these, but I got home stupidly late and the temperature had already dropped below 45 F and it was windy.
I was a little miffed that I wouldn't get any wood smoke flavor if I did them in the oven, but then I remembered I had some of Flat Iron Pepper Company's Dark & Smoky BBQ Rub that I had thrown in to get free shipping on my last order from them. So I gave it a try.
The rub is about 3/4 "powder" and 1/4 visible pepper flakes, comprising Chipotle, Ancho, Habanero, Ghost, Paprika, Onion, Garlic, Thyme in that order.
Here we are all seasoned up....
Well, if I can't cook outside, then butter.
Did about two minutes a side over medium-high heat until I got a crust, then into the oven at 350 F until they got to 140 F internal. It's pork chops, so a fairly fast cook.
And here we are! I finished with a little more BBQ rub. No need to worry about over-salting as the rub is salt-free!
The rub is quite flavorful. It has a bit of heat, but not a lot (and much less than what you'd expect from the particular chiles in it). It is a BBQ-oriented smoked chile seasoning. It is quite smoky. You really get the smokiness from the dried chiles. You wouldn't mistake it for wood smoke; it definitely is that chipotle-type smokiness. There also is a distinct BBQ rub flavor, but it is in the background.
And the side is those Bird's Eye breaded green beans. Panhead John tried these a while back and found them lacking. I did some experimenting and they really do need to be done in an air fryer; you need that small-space convection to crisp the breading up properly. I even go about 2-3 minutes more than the package says to.Comment
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Coworker’s birthday + White Elephant party = an excuse to fire up the smoker.
Rolled out at 4:30 AM and put a couple 6–8 lb pork butts over cherry chunks and Jealous Devil lump, letting them ride low and slow until about 4:30 PM. No pulled-pork money shots this time, but all three roasts came off tender, juicy, and packed with color. The fat cap was so soft that slices of butter melted straight into it—rich, silky, and ridiculously good.
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I neglected the picture. Tonight I had the leftover, yes there was leftover. Cut up, heated up in pan. I added Stubbs Sweet Heat and topped with feta cheese. Dortios Corn Chips as the side. Yea, I know no pictures it didn't happen. I'll tell my stomach that.😊
Last edited by RichieB; December 15, 2025, 06:29 PM.Comment
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I made the the recently popular garlic parmesan cheeseburger bombs.. I added chopped onions and pickles.
Side of truffle fries with Horseradish ketchup for dipping
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Inspired by TWBarbecue , I made pork chops Normandy. They were spectacular. Might be the best thing I've ever made, at least recently. I started with a recipe I found on the Internet and then made a few, mostly minor, tweaks. Side was garlic mashed potatoes from a package.
Last edited by Dewesq55; December 15, 2025, 08:23 PM.Comment
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My daughter's first attempt at a full chicken. Turned out great!!
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Celebrated my son returning home from a year of studying and working in Europe. Made an elevated mac and cheese with radicchio, walnuts, roasted Kambocha squash and melted chunks of Teleggio cheese. Pretty spectacular. Also, the home made Casatta ice cream was a knock out.
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A couple of things I've been working on 1) pork shoulder on the PBC, and 2) smoked meat loaf also on the PBC.
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Snake River Farms Wagyu Brisket with Salt, Pepper and Meathead’s Big Bad Beef Rub. Smoked on Weber Kettle with Slow ‘n Sear and BBQ Guru Digi Q temp controller at 225 until 170 degrees. Then wrapped in Butcher Paper with smoked Wagyu Beef Tallow and taken to 206 degrees internal temperature, about 14 hours total. Let rest one hour wrapped and then put in warm oven overnight still wrapped. In morning set in cooler still wrapped until time to eat. The juiciest melt in your mouth Brisket I’ve ever had.
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Is this a quessadilla or a vegan taco? I dunno. Making tacos for work later this week so I bought a cheap pan and figured I should test it out.
Softened up some jalapeno, warmed the corn tortillas, then removed them to fill with jalapeno and cheese, then fried each side making a hard taco shell pretty much.
Whatever, it hit the spot. The new pan however is crap. Budget Made-In, but despite never going past medium on induction, the thing raised up about 1/4" in the center so food kept sliding to the edges.
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Reverse seared strip loin steaks on the SnS. One chunk of oak. Here's a shot of them coloring up. Served with Richard Chrz potatoes.
These steaks were cut from a full prime strip loin from Creekstone Farms. flyingpiglet and I both thought that these were among the very best steaks that we've made. The marbling on the beef was amazing, they were tender and had great flavor. The kiss of oak smoke was perfect.Comment
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