What's Cooking?

[Flysmallie]

42 minutes ago, BilletHead said:

   Hey Flysmallie are you saying some of us are ill regular or non conformant ? I will have you know we had scrambled eggs with cheese in a tortilla. With a beer no less

BilletHead

There is nothing regular about you Marty. That's why we like you. 

We need to discuss cheese smoking before I screw something up. 

[bfishn]

Longtime meatloaf conniesewer here. I challenge any of you goobs to top the green chile meat loaf they serve at Twin Peaks

It's a package deal though, it must be accompanied by 29 degree draws and abundant scenery...

Right next door to Cabelas in Rogers. Tell 'em Mr Fish sent you.

[BilletHead]

    I have been told I am special but I don't think it was in a good way . Yep on the cheese. Don't let it go over 90 or so. It will melt down, I know for a fact. Makes a mess too. If you can't regulate heat very well pipe smoke into a cardboard box. Hour or so then check. If it smokes too long it gets bitter. i generally go ninety minutes or a bit longer in my smoker. I then wrap the sticks in plastic wrap. This also in my opinion lets the smoke coating seep into the cheese. We do the five pound blocks from Sam's Club. Cut block in half, half the halves and cut the quarters in four pieces (sticks). Colby-jack and mozzarella is good too!  Just bought two blocks last Tuesday. Time to do them.

BilletHead

[Flysmallie]

4 minutes ago, BilletHead said:

    I have been told I am special but I don't think it was in a good way . Yep on the cheese. Don't let it go over 90 or so. It will melt down, I know for a fact. Makes a mess too. If you can't regulate heat very well pipe smoke into a cardboard box. Hour or so then check. If it smokes too long it gets bitter. i generally go ninety minutes or a bit longer in my smoker. I then wrap the sticks in plastic wrap. This also in my opinion lets the smoke coating seep into the cheese. We do the five pound blocks from Sam's Club. Cut block in half, half the halves and cut the quarters in four pieces (sticks). Colby-jack and mozzarella is good too!  Just bought two blocks last Tuesday. Time to do them.

BilletHead

Don't you have to let it sit for a couple of weeks before consuming? 

[BilletHead]

  Nope just overnight and we start eating it. The stuff lasts forever wrapped up too. We just finished up what i did in late July before our trip out west.

Actually I do the taste test when smoking. Break off a chunk of warm smoky goodness. Like warm grilled cheese with smoke and yes the stuff makes a awesome grilled cheese sammich.

BilletHead

[Gavin]

Beer after breakfast is not bad, just not an everyday thing. Had to have one while waiting and watching a bunch of over prepared Arky rafters setting up on the boat ramp at Greer on the Eleven Point Saturday AM. Some were there before we tossed our boats and junk down to the water, still there after we ran a 45 minute shuttle, consolidated excess gear, shoved of and went upstream. Still there an hour later so we paddled up again. Finally gone! Fishing was good. Eats were good. Mike did a killer breakfast burritos Saturday & Sunday. Dennis made some great chili for lunch at 4pm. Steaks over the campfire, and some sides were my contribution for dinner on Saturday. Fishing was good! Lots of smallmouth and rainbow trout, nice weather, sleeping under the stars for two nights! Everything tastes better when cooked on a campfire far from home!

[Mitch f]

Oxtail soup today!

[Chief Grey Bear]

11 hours ago, bfishn said:

Longtime meatloaf conniesewer here. I challenge any of you goobs to top the green chile meat loaf they serve at Twin Peaks

It's a package deal though, it must be accompanied by 29 degree draws and abundant scenery...

Right next door to Cabelas in Rogers. Tell 'em Mr Fish sent you.

Uh boy I don't know. There are a ton of really super great meatloaf recipes out there. Some more traditional others off the charts! And then you get your smoker involved....!!!!!

There's a really great Mexican style meatloaf recipe. With taco seasoning, salsa cheese, peppers, tortilla chips, just fabulous!

Speaking of taco seasoning you try this:

2 TBS Chili Powder

1 TBS Cumin

2 tsp salt

1 1/2 tsp Paprika

1 tsp Coriander

1/2 tsp cayenne

Beats the pants off any packaged seasoning I have ever bought. And the Aldi brand was the best!

[ness]

2 hours ago, Mitch f said:

Oxtail soup today!

Oh baby, tell us more. I see the enameled cast iron Dutch oven -- my favorite kitchen item for making soups and stews.

[Mitch f]

29 minutes ago, ness said:

Oh baby, tell us more. I see the enameled cast iron Dutch oven -- my favorite kitchen item for making soups and stews.

Pretty simple, just brown the oxtail and add veggies, 2 tblspoons of tomato paste, one bayleaf, 3 cloves, and 2 cups beef broth. You have to cook it long enough to rreally melt the collagen. about 4 hours.