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Recent Posts

  • Hi Temp Cheese, Will it BBQ?! Will it BBQ? Hi-Temp Cheese!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Hi-Temp Cheese and letting you know if it will BBQ or not!

    Cheese Close up Prep Time

    5 Minutes

    Cook Time

    30 Minutes

    Ingredients

    Hi-Temp Cheese
    Any Desired Seasonings

    Utensils Needed

    Smoker
    Flip Professional Smoke Box
    Aluminum Cooking Trays

    Instructions While this cheese will hold its form through smoking temperatures we still recommend you cold smoke it to minimize any malformation of the cubes. Place your cheese in aluminum cooking trays or foil pans and poke holes in the bottom of a foil pan or other container to allow the smoke more access to the cheese. Get your smoke box loaded with whatever wood chips you want to use, we used pecan and get them lit. Place the smokebox on the lowest shelf and the cheese on the highest. This will keep the cheese away from the heat source and the smoke will pass through the cheese on its way out the top vent. Close both vents most of the way allowing just enough air to keep the flames going. How long you leave it in there is really up to you, we smoked ours for 30 minutes but if you are looking for a heavier smoke then you can leave it in longer, or shorter if you want less of a smoke flavor. So, Will it BBQ?

    Cheese makes everything better and smoke makes everything better so it stands to reason that they will all be better once smoked, right?! Not so fast, while the Cheddar, Mozzarela, and Hot Pepper all benefited greatly from 30 minutes with some Pecan smoke, the Swiss and the Ghost Pepper did not! The swiss picked up a taste that I did not care for and the Ghost Pepper was just too strong to notice any changes, it was just HOT!

    Shop Walton’s for Hi-Temp Cheese PK 100 Pro Smoker Smokehouse PK-100 Hi Temp Cheese Hi Temp Cheese

    read more
  • T

    @Jonathon you guys have more BALLS than i got

    read more
  • G

    Cut at bout 1/4" thick.
    Almost everyone over cooks them, makes them rubbery
    Take them out about 20 to 30 seconds after they float depending on thickness, temp. etc.
    They should be very tender.

    read more

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