Creek Side, I have been told I am strange, mostly by my wife. Now I know there are two of us, that have over-watched what seems to be a bit of fringe maybe even cult favorite type film. Definitely a hidden gem, and on my list of all time favorites. It's hard to find a compare to describe it.
Don’t get me started on The Gentleman. It’s the best “guy” movie in the past 2 decades. Great cast, great story, intriguing characters.
Here you go. Order all you want.I live in California and grill TriTip all the time, it's my favorite go to and runs circles around stuff like brisket. It's Easier, Cheaper, juicier and more flavorful.
As for the Wagyu, that's a bit of a craze right now and it seems there are a lot of pretenders out there capitalizing on the name. True "Japanese Wagyu A5" - which I can't come close to afford by the way - not only is a breed, but it's fed a very special diet and the beasts are even regularly hand massaged by humans to produce an exceptionally high fat content and amazing marbleing. I think there are American versions where they raise genetic Wagyu but do nothing else and the marbleing is lost. If you shell out the $$$ for Wagyu make sure it is graded at A5 or you are probably paying for something you can get for much less. My local Costco sells USDA 'prime' tri tip for $10/lb that has more marbleing by far than what your picture shows. Choice is going for $8/lb
Here is what true "Wagyu" should look like, it's unmistakable.
Pure Bred Wagyu Tri-Tip | BMS9+
This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked...meatnbone.com
I usually buy the cheapest USDA 'Choice' I can find (pre-pandemic $3.99/lb was not uncommon on sale, and it always turns out excellent. All that it needs is a Santa Maria style dry rub, on medium indirect heat for about 30 minutes and you will have the best, juiciest, taste you can get on a BBQ. Honest to God, I'll take fresh from the grill Tri-tip over a NY Steak anytime. Enjoy.
elevenoaksfarms.com
Yep. Cook the in-laws some hot dogs and call it a day.
I add 1/4 unit of granulated onion to the spice blend.
I wish. I want to cry every year they cook the roast. To treat a beautiful high quality piece of beef like they do should be an actual crime.
I thought the same thing about no pepper initially.
Salt the day before. Pepper before cooking.
Who taught you that? It's so silly. You are making 1 step into 2. Plus I have most of my rubs pre-made.
My wife never ordered steak when we would go out. As I mentioned above, she never ate anything but well done. I got a medium steak out one time and gave some to her. She loved it and now orders them out at times. She still doesn't like my rare/medium rare, but at least she realizes how good a properly cooked steak tastes.
Make a wind-block.
I have done this often. I also use the garage with a piece of dryer flex vent. Not the plastic stuff but the aluminum flex tube and built an extended stack. My garage is detached and not finished so no risk of smoking up the house. Not ideal but works in a pinch. I have also used some wool army blankets from the army surplus store along with some welding heat blankets to cover the smoker and help keep it up to temp. Most of the pellet smoker companies make a cold weather blanket that can be used to retain heat in the smokers.
No but my next smoker will be a Yoder.
I use A-MAZE-N trays, but they also sell tubes. Both use pellets. Due to the size of my smoker, I will sometimes light the pellets at both ends to get double the smoke. I have purchased pellets from multiple places and tried various varieties, but it's honestly pretty tough to tell the difference. If I'm doing a large volume smoke, I will frequently vacuum seal and freeze. Note that not all cheeses freeze well. Swiss and Cooper sharp do freeze ok. (If you can buy as a 5 lb. block, you'll save a bit.) If you're smoking a soft cheese, such as mozzarella or provolone, make sure to keep an eye on the temperature, as it could all end up on the bottom! I stay right around 85-90 degrees and that seems to work pretty well. It will bring out the oils in the cheeses and allow them to absorb the smoke better. I rotate the blocks about every half hour, and usually leave in the smoker for 3-4 hours, as that's about how long my tray(s) will burn. Enjoy.
Thanks. I think I might try a mozzarella or provolone, mild cheddar, and something else that catches my eye. I'll start with small blocks just to get it down. I think if I keep the tube on one side and cheese on the other, my temps should be fine. Especially since it's chilly outside.
I usually cut them into 0.75 - 1.0 pound blocks for smoking. I bought a 15 inch double handle cheese knife for cutting them. The first time using it, I was real careful when cutting, but not so much when cleaning. A visit to the ER and 8 stitches to the side of my index finger later, and now I'm cautious when cleaning also.
Yikes. I've done my fair share of hacking my hands up as well.I usually cut them into 0.75 - 1.0 pound blocks for smoking. I bought a 15 inch double handle cheese knife for cutting them. The first time using it, I was real careful when cutting, but not so much when cleaning. A visit to the ER and 8 stitches to the side of my index finger later, and now I'm cautious when cleaning also.
I just went with my father in-law this morning so he could pick up cheese for smoking. He picked up a block of bacon cheddar which is pretty good. He does all the cheese smoking because I don't have a cold smoker. Our regular go to's are Cooper Sharp and Clearfiled Hot Pepper. There are a lot of different flavors out there and we've found there isn't a ton of difference between brands for similar cheese.
We use a thin guitar string wire pulled tight in a large coping saw frame. We call it the cheese cleaver. In my opinion a wire is the easiest and safest ways to cut up cheese. We cut 5lb blocks in half than quarter those halves length wise.I usually cut them into 0.75 - 1.0 pound blocks for smoking. I bought a 15 inch double handle cheese knife for cutting them. The first time using it, I was real careful when cutting, but not so much when cleaning. A visit to the ER and 8 stitches to the side of my index finger later, and now I'm cautious when cleaning also.
I wouldn't think hickory would be good for cheese, unless you like a strong smoky flavor. I picked up some apple pellets to try out.
The week before Christmas, I smoked cheddar, baby Swiss, Muenster, gouda, and hot jalapeño pepper. 3.5 to 4 hours of applewood smoke with an ice bath over the smoke. It turns out that the gouda was already smoked, so I made double-smoked gouda. Whoops. I got good reviews on Christmas Eve and Christmas Day.
Wire makes it so easy. I got a small granite block, with the cutter built in.
I definitely want to do gouda. I need to find some not already smoked. My local higher end grocer was closed today. We all love colby jack, so that will be on my list. I think I might give brick a try also.
Do you have cooper sharp in your area? It’s the best smoked cheese by far.
I bet I can find it. I got a couple good places to look. I wasn't sure fresh mozzarella would hold up. I lobe fresh mozz so I'll give it a try also.
