Recent content by The Big Cheese

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. The Big Cheese

    Rosemary Cheddar

    Better late than never for this one lol Vacuum sealed my rosemary cheeses and opened about a month later. The rosemary-peanut oil coated cheddar wasn't very good. Scratch that one off the list. I didn't have high hopes for the rosemary-beer cheddar, but surprisingly it came out fairly tasty...
  2. The Big Cheese

    Smoked Cheese

    Me personally, I wouldn’t leave cheese out for a couple days and then eat it. Maybe it’d be ok, I dunno, but me no I wouldn’t do it. Maybe if you wrapped it first? Even then just leaving it at bad refrigerator temp, wouldnt do it. I treat all my smoked food like regular food, and follow...
  3. The Big Cheese

    Rosemary Cheddar

    Smoked a batch today. The usual suspects, all cheddar - jalapeño, jalapeño lime, lime. Also threw a siracha Gouda on. We’ll see. split a block of cheddar in two, did a rosemary paste with peanut oil, and a rosemary paste using a little Oktoberfest ale. Got a vacuum sealer for Christmas...
  4. The Big Cheese

    Desperate for a MES!

    Ahh, gotcha. I have noticed when using Meater some large temp swings between on and off. I wish the they were a little closer to keep a more even temp. Where does one get an updated PID?
  5. The Big Cheese

    Desperate for a MES!

    New around here, so not too familiar with the acronyms. But I have a MES30, got new, vent top right so must be gen1. Reasonably priced. Has the glass door, haven’t cleaned since day one, only about 10% clear now lol. Haven’t had any issues with it. A buddy got a MES40 less than a year ago...
  6. The Big Cheese

    Smoked Cheese

    I’m on the quick end with my cheese, 3 hours. i use hickory, so maybe a little more Smokey than apple? I also keep the smoke on full throttle for the 3 hours.
  7. The Big Cheese

    Rosemary Cheddar

    Sorry for the late reply. yes, I first tried it using Tru Lime. Works fine, but tru lime has some fillers. Malodextrin I believe. Now I use Grelim lime powder. Supposed to be nothing but 100% freeze dried lime. Available on Amazon.
  8. The Big Cheese

    Rosemary Cheddar

    I just buy the powder. Be careful with jalapeño powder, any dust that gets in the air can be distressing :). They don’t tell you on the package it’s the weaponized grade ground jalapeno. I put the powder on a plate and then press my cheddar block in it to coat all sides. Then to the...
  9. The Big Cheese

    Masterbuilt 30" Electric Smoker - No Smoke, Chip Tray Height Fix

    I also have a 30" MB, same issues with the tray. I just took some tinfoil and loosly crumpled it to a 1/4" rectangle the size of the tray, and placed it between the heating element and the bottom of the tray. Works pretty good. Then I got the MB offset smoker attachment, and just use that all...
  10. The Big Cheese

    Rosemary Cheddar

    Howdy, folks! I'll try and keep this short :) I usually smoke Cabot 9 month sharp cheddar blocks. The blocks I usually dust with herbs and/or spices, then smoke with hickory for 3 hours. I have dialed in jalapeno dusted, lime dusted, and jalapeno lime dusted cheddars. Mmmm fantastic...
See more
Top Bottom
Back
Clicky