Exactly as it sounds.
Instead of slicing it you pull it or shred it.
It's a very American thing.
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Exactly as it sounds.
Instead of slicing it you pull it or shred it.
It's a very American thing.
So anyone been up to much?
I've started a craze down here between the hunting boys.
Wollies had a special on lamb this week.
5 of us smoking it lol.
Well I technically didn't smoke it.
Cooked over charcoal so it added a bit of flavour but that was it.
Rubbed with garlic salt and pepper and sprigs of rosemary inserted.
Cook for 5 hours in the smoker and 1 in the oven at 200 to finish off.
Served with roast pumpkin and sweet potato. And a rocket spinach walnut feta beetroot salad.
Enjoy
So not meat.
But cheese lol.
Trying a cold smoke.
Will keep you updated.
The hardest bit with cheese is you have to let it rest. That's the hard bit
I forgot the picture
I'll break out the smoker tomorrow and start getting , chips etc together
Slacker.
For cheeses etc you need a cold smoke. So you don't melt it of course.
But enjoy the cooking. It really is something different
there will be plenty of PM's my friend plenty lol
here you go its called a Harvia Flandia, scandinavian I think.
see I have some hickory chips and some heat beads just need a foil liner I suppose
http://www.harvia.com/content/en/40/...%20smoker.html
That'll work. Did you get my pm?Quote:
Originally Posted by threedogs
Hi Kallen, Some of the guys let the cheese sit in a fridge with a loose gladwrap cover for a few days to mellow out a bit.
If you have a vac sealer try using that and sticking the cheese away for a while. Should hold for a few months in the back of the fridge and gets better with time.
Cheers, Wayne