Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[TeflonDon]

Smoking cheese is great - I’ve done that a lot.

I think my absolute favorite is havarti - a full fat, very mild danish cheese. If taken straight from the oven is very soft on the inside, and the fat really retains the smoke flavor.

Cheddar is another favorite, though it can go a bit dry.

And another benefit of smoking cheese is that it “kills” them, and stop them from maturing further. So if you have a Brie or similar that’s is on the verge of getting too intense it can be “stabilized“ by smoking.

[seawolf]

@TeflonDon I have some smoked cheddar that's been vacuum sealed in my fridge for about 3 years. It's going to be super mellow and delicious when I crack it open later this year. Lovely stuff!

Also, if you're in a country that sells Cheez-It, I highly recommend smoking some of those. You'll thank me later

[Rustygate37]

@TeflonDon said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

And another benefit of smoking cheese is that it “kills” them, and stop them from maturing further.

Didn’t know that one either, very Interesting

[Karol]

I’m at ancestral home for the summer and this weekend we meet with friends for 3-day beef extravaganza. The porterhouse was aged for 30 days and the filet mignon for 20. All grass fed.

[Tyler]

@Karol Now this is cooked PERFECTLY

[Karol]

@Tyler thanks mate!! I’m trying to be better at it every year.

[Rustygate37]

Greek style marinaded grilled chicken on the Weber.

[Brian]

Off camping next weekend and the place allows fires but need to bring a fire pit so thought I’d get one

Doubles as a BBQ also which is a bonus
Will see how it goes for a $40 buy

[catdad1]

[wjw]

@catdad1 cool grate setup