Was fully prepared to make these on the WSM this year, got it out and it had water in the bottom and a hint of mold.... so I burned it out during the day and did these on the Kamado Joe Classic 3. I debated whether or not to share and I figured some foodie pictures are better than no foodie pictures!
Here goes..... Happy New Year WKC!
Cheers
And the cheese pics.... will probably try a block for Valentine's Day and definitely for Memorial Day weekend with the family.....
That roast looks tremendous. Just curious, though, how the lid hinge work on the Kamado Joe when you add the roti.
Also, I've never tried smoking cheese. How long do you keep the cheese in the smoke? How long does it need to "age" before it's edible?
Quote from: Big Dawg on January 05, 2025, 11:16:11 AMThat roast looks tremendous. Just curious, though, how the lid hinge work on the Kamado Joe when you add the roti.
Also, I've never tried smoking cheese. How long do you keep the cheese in the smoke? How long does it need to "age" before it's edible?
Great questions! The KJ lid needs a bungee cord to keep it closed when using the Joetisserie. I have one of the black rubber ones that's two feet long. Hooks on the handle bracket and at the cart.
For the cheese, I go 90 minutes which actually only burns about 2-3 inches of the pellets in the maze. Minimum aging for the cheese is 30 days, gets better with longer aging. I believe we finished last year's new years smoked cheese in October. I understand it can last for a year or two in the crisper drawer if you can keep your hands off of it. Good stuff!
Grate looking food, not sure how i missed this post earlier. bring some cheese to the island next visit LOL
Quote from: JEBIV on January 08, 2025, 04:33:00 AMGrate looking food, not sure how i missed this post earlier. bring some cheese to the island next visit LOL
Thanks Joe, definitely will! Got this method from Robert, brought him some last year and he approved the quality. Looking forward to some island time for sure.