Fire it up Friday

[Alan]

It’s that time of the week again, the weekend is finally here, and the grill is just begging to be fired up! What deliciousness are you cooking up tonight?

 

[FireAndFury]

Going with some classic burgers and corn on the cob tonight, simple yet delicious!

 

[Scott M]

While not on the grill technically, there is nothing I like better than a perfectly seasoned and done brisket on the smoker.
I also like to smoke habeneros, dehydrate them and then pulverize them to powder in a spice grinder. A little dab will do ya.

 

[Billinthedesert]

Great idea! I'm going to cold-smoke some cheddar this morning with the smoke tube in my Weber and will put some peppers in alongside the Tillamook sharp and medium. Vacuum sealer will get a workout later.
For those who have never cold-smoked cheese, cut a loaf into smaller blocks about the size of a stick of butter (you get 8 from a two-pound loaf) put them in your Weber or other closed grill along with a smoke tube of grilling pellets and smoke for two hours or so. Then let them settle down and air dry-- you can dab off any "sweat" with paper towels if you like -- then vacuum seal them. The downside is that the cheese will taste inedible if you try it too soon -- like an ashtray mixed with paint. Been there, done that, spat it out. You need to wait a month before eating, and two or three is better. After a year in the fridge, OH MY! You won't want to share your treasure not even with close family, it's that good.

 

[Billinthedesert]

 

[Billinthedesert]

Here's the batch I smoked yesterday at 90 minutes in -- Tillamook medium and sharp and some Hatch chiles to experiment with. Now the wait.

 

[Scott M]

I'm going to try this! Tillamook, mmmmmm, and sharp to boot. I might have trouble with the waiting part but I'll heed your warning.... Thanks for sharing. Now I'm getting a hankering for a hunk of cheese, lol.

 

[Alan]

I’m loving all those food ideas and really appreciate your mouthwatering posts!

Burgers on the grill, brisket and habaneros in the smoker, and that cold-smoked Tillamook cheddar, what a flavor combo! It takes patience to get the cheese just right, but the reward is so worth it. Now I'm hungry!

 

[Billinthedesert]

Then there are the plain old classics. I am trying this one today. Wish me luck as I haven't deep-fried much.

 

[Alan]

Good luck and have fun! There's nothing like a classic. I'm looking forward to hearing how it all comes together.