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Not fair. I can't get enough time to grill anything until MAYBE Saturday

RPBrown wrote:Not fair. I can't get enough time to grill anything until MAYBE Saturday

I finally after al these years got a rib recipe that always works. They are great. It will be hard to "ruff it" this week in my RV with ribs.

carlson1 wrote:

RPBrown wrote:Not fair. I can't get enough time to grill anything until MAYBE Saturday

I finally after al these years got a rib recipe that always works. They are great. It will be hard to "ruff it" this week in my RV with ribs.

Looks like we need to have a DFW forum meeting in your back yard!

bblhd672 wrote:

carlson1 wrote:

RPBrown wrote:Not fair. I can't get enough time to grill anything until MAYBE Saturday

I finally after al these years got a rib recipe that always works. They are great. It will be hard to "ruff it" this week in my RV with ribs.

Looks like we need to have a DFW forum meeting in your back yard!

Oh we'd DEFINITELY need to bring our BBQ guns then!

It was cloudy in the Irving area this afternoon so I put a bag of ice in my smoker along with about 8.5lbs of cheese. Using both cheddar and pepper jack cheeses. Smoking it with cherry, pecan, and apple wood. I love smoke cheese, but after about April it is hard to do here in Texas.

Am I the black sheep or is there anyone else who likes smoked smoked cheese?

carlson1 wrote:It was cloudy in the Irving area this afternoon so I put a bag of ice in my smoker along with about 8.5lbs of cheese. Using both cheddar and pepper jack cheeses. Smoking it with cherry, pecan, and apple wood. I love smoke cheese, but after about April it is hard to do here in Texas.

Am I the black sheep or is there anyone else who likes smoked smoked cheese?

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I do, but not as much as I like smoked pork ribs. But a beer, summer sausage, crackers, and smoked cheddar is pretty nice.

Mxrdad wrote:Goodnight in the morning! If they have a Perry's, go there. Great stuff. I don't know if they have any in Dallas but if you are ever in Houston, I would go out of my way to visit a Perry's in a heartbeat.

I used to frequent a Perrys meat market on Richmond road some 40 years ago. Don't now if its still there. The only Perrys i have been to lately is in Town Center in Sugarland. Had there three finger thick pork chop.

carlson1 wrote:Am I the black sheep or is there anyone else who likes smoked smoked cheese?

Well played!! I didn't even think about the bag of ice trick. I considered smoking some cheese a few weeks ago but the pit thermo read 140 degrees before I lit a fire!! Of course, it wasn't shaded but you get the point.

Cheese smoking is a winter activity for me... maybe that's why I love it soooo much- it's like limited edition!

I did manage a couple pork butts and a few pans of bacon/jalapeno chicken thighs to feed a hungry bunch from church last week!

I will be cooking a whole beef tenderloin on Friday! (a heavy sear on the Weber and then on to the smoke)

I love the bacon wrapped jalapeño cheese chicken thighs. I have always wanted to do a beef tenderloin, but I can't make myself let go of that much money for just me and my wife. I may try one at our next family gathering. July 4th I cooked four Texas style briskets (red butcher paper and all) for our church. They turned out great. Let me know how the tenderloin comes out.

Carl: If you want a good wood to try with beef, try to see if you can find black walnut. I promise, you will not regret it.

Carl,

If you have access to restaurant depot- the tenderloins are not priced crazy high. And if you don't- you should sign up the church and use it for gatherings and other charity events.

I do 4-6 beef tenderloins a year for various gatherings... I always sear first because you don't need/want too much smoke on them... and by searing first- they finish quick! They are hard to screw up if you have a thermapen.

I guess I'll be going to bed hungry tonight! lol

Flightmare wrote:Carl: If you want a good wood to try with beef, try to see if you can find black walnut. I promise, you will not regret it.

I have always used hickory, mesquite, and pecan. Hickory not so much any more. I will start looking for some black walnut.

Do you let your cheese rest vacuum packed for seven days or do you have another plan?

flechero wrote:Carl,

If you have access to restaurant depot- the tenderloins are not priced crazy high. And if you don't- you should sign up the church and use it for gatherings and other charity events.

I do 4-6 beef tenderloins a year for various gatherings... I always sear first because you don't need/want too much smoke on them... and by searing first- they finish quick! They are hard to screw up if you have a thermapen.

I guess I'll be going to bed hungry tonight! lol

I have only seen the tenderloins at Sam's. I am not for sure about a Restaurant Depot, but I will start looking for that as well.

Edit: I am 11 miles from a Restaurant Depot. Going next week!

carlson1 wrote:

Flightmare wrote:Carl: If you want a good wood to try with beef, try to see if you can find black walnut. I promise, you will not regret it.

I have always used hickory, mesquite, and pecan. Hickory not so much any more. I will start looking for some black walnut.

Do you let your cheese rest vacuum packed for seven days or do you have another plan?

Never smoked cheese myself, it's been all meats so far. I found a guy in Mesquite that I go to for my smoking wood. Last time I went out there I picked up a bag of black walnut. A buddy of mine made a brisket with it and it turned out AMAZING! He refuses to use it again as he thinks it's cheating.

carlson1 wrote: I have only seen the tenderloins at Sam's. I am not for sure about a Restaurant Depot, but I will start looking for that as well.

Edit: I am 11 miles from a Restaurant Depot. Going next week!

You'll need your tax id number to get a membership or whatever the Church equivalent is. (member info is on there site)

You will want to don the orange jacket!! (that will make sense next week)

Last time I was there I paid $11.99 for angus choice tenderloin. The RD certified angus looks and eats more like prime than choice.

I've only been to the Richardson location. First time I went- I was there over 2 hours! Every time I visit DFW, I have my brother meet me there with his membership card!!

For a cook, it's overwhelming the first time! But SOOOOOOOO awesome!!

on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization)

From the Rest. Depot site