Sweet-n-heat is always a great combination in my book. I make a great jalapeno-n-mango dipping sauce. I need to keep my smoked goods tame or the girlfriend won't eat them.
And we are on! Close pictures of the Carolina ghost reaper ones. And the old man busted of some cream cheese to smoke! It ain't meat butt fuck it! Lol got it at 225 American degrees. Looking at 4 hours at least. Sent from my Pixel 6a using Grasscity Forum mobile app
I'm not sure how long your going to smoke the cream cheese. But, I've melted cheddar cheese when over 100 degree's F. for 20 minutes. I was using a cold smoke technique. Mine ended up making a huge mess dripped down the racks in my smoker.
So... After many beers over 5 hours... My old man switched them all around to where I don't know which ones are the hot ones and which ones are the Caroline ghost reaper lol.... So mixed them all up... It's a crap shoot! Lmao pick one and dip in cream cheese for full effect! Sent from my Pixel 6a using Grasscity Forum mobile app
I never smoked creme cheese. After seeing how yours turned out I'll give it a try. I'm really surprised it didn't melt into a puddle like Cheddar cheese. BTW, Swiss cheese smoked with apple wood is fantastic.
ill ask my old man what kind because i thought it would melt also. But it was some kind he said it you didn't get over 250 your good. LMAO i picked 4 peices out for my 4 and 7 year old to eat dipping into the cream cheese....NONE were the hot ones
If I understand correctly any creme cheese will work. Or is that some special kind of creme cheese. It sounds like the kids lucked out.
More then likely any type will work and its just my dad making me feel like im..... still his son....and the old man wins every fucking time
Got some stakes for the smoker and some more jerky! The Carolina ghost reaper cinnamon batch was amazing! So doing another also. Sent from my Pixel 6a using Grasscity Forum mobile app
cow cost too much down here , we eating armidillo and possums and raw eggs,hahahah , i like to make my jerky thinner and cold smoke it, matter of fact if and when it ever does get cooler , i plan to build a old time smoke house out back , got the plans from a lost arts book
Going with 225. Done are around 10 pm I'm hoping. Sent from my Pixel 6a using Grasscity Forum mobile app
And this is what progress of a stoned person using a smoke! Lol I mean... I'm just chilling still on them meats.... Lol Sent from my Pixel 6a using Grasscity Forum mobile app
So im really liking this "thick" coating that im letting them have... the caramelization holding in the flavor is great. WHen i have been adding ketchup and mustard i think they have adds a great bonding agent to the really random high bull shit spices i add lol what i noticed and i did this time was the thickness my brother cut was the same but add more SALT... i figure all the shit i add would be enough but honestly it was under salted last time, SO t hat what fun. Titty titty bang bang!!!!!!!!!!!
Good morning @TimJ. Thanks for the heads up on the cooking threads. I love to cook . But I really love to smoke meats. Now that the weather is cooling off a bit I do a lot more grilling and smoking. Sent from my iPhone using Grasscity Forum
I smoked a turkey on a Weber grill. It was pretty touchy keeping the heat regulated, but turned out alright!
I did the same thing a couple of Thanksgivings ago. I had the same issue. I was constantly making sure temperature was good. It came out good . Sent from my iPhone using Grasscity Forum
Welcome to the thread and thank you for contributing. Beautiful looking smoked meats there @Foghorn1130. I've never smoked a pig. But the neighbors do several times a year and I'm there watching and learning. My first smoked chicken was a mess. Rubbery skin. I was running a water tray and shouldn't have. I'm still learning. But, I love all things food related. I have since smoked turkey breast several times using a brine then dry rub process and it turned out fantastic. I use electric smokers with real wood chips. I have a bad back and I can't keep bending to tend wood fires or charcoal. Similar end results, just a different way of achieving them.