How to Smoke Cheese | Smoked Christmas gifts

what's going on guys my name is kevin griffith and this is the holler barbecue so as you can see it's a nice foggy cold day here in the northwest today so what better to do let's smoke some cheese for christmas what's going on guys welcome back hey so today i want to talk cold smoked cheese you know we're back in the holiday season and what a better gift to give someone than some fresh cold smoked cheese they can have at the holiday time you know with meats and crackers and stuff like that so today i want to show you how i do it and it this is one of the easiest cooks you can possibly do you just need a smoke source a cooler day and that's it and then the biggest thing you need is patience because you got to wait on it you can't i'm not going to cook it today and eat it today so i'm going to be using pit barrel today to do this cold smoked cheese you know pit barrel is not designed to do that so the way i'm going to do it is charcoal baskets coming out the rods are coming out and i'm just going to use this smoke tube from green mountain grills this is called their thin blue smoker i paid 40 bucks for this thing at ace hardware you might be able to find it cheaper other places especially with the holiday sales coming up maybe you can find it i'll put a link in the description what i can find on amazon just so you can you can see it this one came with the tube and a bag of pellets it comes with their gourmet blend and that's what we'll actually be using to do the smoke today green mountain green mountains pellets are pretty good this one has a mix of oak hickory and mesquite which is actually goes pretty well on cheese all right so let me show you what this thing looks like get this out of the way so as it says it's just a tube you can see i've already used it actually i've already smoked some cheese and that's when i came up with ideas it should be a good video to show you guys so all you do with this is fill it up with pellets all the way top and this right here it actually extends out too um it'll actually come out well let me get you in there it'll actually come out probably this long i don't want to pull it out right now because i have pellets in it and then i'll get you quite a few hours if you're wanting to add smoke to anything else you don't have to just cheese you can if you're not getting enough smoking in your pellet grill you can just add this and you will get some more smoke so all you do is fill it up with pellets and then we're just going to light it i'm just going to use my little torch here now people ask about this torch all the time but this torch was actually recalled because of safety because it won't go off sometimes so walmart sells all kinds of different torches i'm actually might be getting myself a different torch and if i do i'll show you guys but we just want to light it so that we get a pretty good flame up top and just let it burn for a minute and then we'll blow it out so once you have it lit i let it burn for just a couple of minutes and then all you have to do is just blow it out and then there comes our smoke you know the way it's designed is the lit pellets just continue to burn down through this tube all these holes in there give it good ventilation so it just continues to burn that's that the perfect amount of smoke you know for cheese as you can see you got that big hole in the opening here the only thing is with the pit barrel i'm going to have to lay it down in the bottom of the pit barrel now so i have to be careful not to dump all my little ones out or otherwise i'll have to start over so i reach all the way in the bottom and just gently lay this down now if you're using a different type of grill or smoke or anything you can light this on its side already and just blow it out and you're good to go so let me get this in the pit barrel and then we'll get the cheese ready so with smoking cheese you got to make sure that you know your temperature outside is correct because you don't want your inside of your grill to heat up because you know cheese melts easy here today we're in the 40s and i'm not sure if it's going to get much warmer or not should be a perfect day for doing it the inside of your grill you don't want to let it get any warmer than 90 degrees that way you can ensure that you're not melting your cheese all right so the types of cheese i'm using today i'm using tillamook we're here in oregon until it looks really big it's good cheese so that's what i'm going to use i actually have a medium cheddar a sharp cheddar and then pepper jack a lot of times people like extra sharp tillamook makes an excellent one i just want something a little bit more a little milder and because these are christmas gifts i'm going to be cutting these all up i think i'm going to get eight blocks out of each one so i'm going to cut it halfway then halfway and halfway again so that i get eight different ones so this should be 24 different gifts i can give to people keep some for myself give some away should be really good usually we give sweets away for christmas but you know with uh all the things going on now in the world i'm not sure how receptive people will be of me you know making a bunch of handmade stuff like that this stuff will be vacuum packed at the end and be sitting for weeks before they have it so this is the week before thanksgiving right now and this stuff will be ready right around christmas time let me show you how we're going to cut this um like i said i'm not trying to give everyone you know a whole block of cheese or anything so we're just gonna cut half see if we can get through here i'm going to go half again [Music] then half again and that's the size where i'm planning on doing only because i mean i can give people i'll probably give them you know two blocks but this size right here is perfect to just cut a slice off that goes directly onto a cracker with cheat with uh you know some other types of meat or whatever just it seems like the perfect size to me so let me get all this other cheese cut up and then we'll get it on the smoker all right we got them all cut up so i got 24 blocks one thing cutting them smaller like this also does is allows that smoke to really penetrate if you have that big block you're not going to get it all the way through guaranteed like i said it's one of the easiest cooks we're gonna do so i have this basket i don't even remember where i got this thing from it's just a grill basket i cook fish in it i cook all kind of stuff so all we're gonna do i'm going to try to remember where stuff is just going to put my sharp down here and i might have to do two rounds of this stuff which i'm pretty sure i will i'm leaving space between all of them now if i had another basket or i was using a different grill i could get it all in there but i'm not that worried about it today so all this all we're going to do is put this straight on the grill on the pit barrel that tube's already going two hours that's it take it off no need to even look at it and then i'll switch them out and put the other ones out so my smoke tube's been rolling ever since i've been cutting the cheese it actually sounds funny but um you can see the the nice smoke that we have on it right now and that's just going to continue to go that tube right there will go for about five hours just the way it is you extend it out you'll go a whole lot further you can see there's just a ton of smoke in there then all we do is just take our cheese and set it in there's no heat in there so we don't have to worry about anything it's cool enough outside that the barrel is not going to raise up so like i said two hours later so i will see you in two hours to show you how we finish this off all right guys welcome back it has been two hours and our cheese is done so when you get it out of your smoker let me show you and then we'll go over the process of how to finish this so as you can see can you see the oil there so the first thing you want to do is you want to you know pat that oil dry so i just have a paper towel i'm just gonna put it in there to get that dry i'm gonna get this unloaded onto my cutting board because i have 12 more blocks that need to go into the smoker and that sucker steel crank can out smoke really good so i want to get that on there so let me get these dried up onto the board the other ones in there and then we're going to finish up all right guys so now i got the cheese all transferred the other blocks are in the smoker going over there so now let's go over the process of how to get this stuff ready now it's smoked right now you do not want to eat it unless you like chewing on a burnt stick because it's going to be super smoky around that the outside of it so we got to do something to it to help distribute those smoke flavors throughout the cheese first thing we got to do is let this stuff rest for a couple of days let it kind of dry out a little bit you saw all those oils on there so we're going to let it air out for a couple days the way i do it is i just take some pink butcher paper the same stuff i'll wrap a brisket of ribs with and this is my sharp cheddar this is the pepper jack and this is the medium cheddar all right so i'm just going to wrap this up just kind of fold it under like this i don't need it pretty and then for me to keep track of what's what i'm just going to write a an s on it and it sits in the refrigerator like this for two days so at least 24 to 48 hours i'll do 48 hours it sits just like this in the refrigerator all right let me get all these wrapped up and i'll be right back all right guys there we go all of our cheese is wrapped and ready for the refrigerator like i said 48 hours it will sit in this butcher paper now if you don't have butcher paper you can use parchment paper too now those are not interchangeable as far as doing like a brisket or ribs at least i wouldn't do it i would always use pink butcher paper for wrapping those but for the cheese it's fine because we're not cooking in it it's just meant to to hold it so these go in the frigerator 48 hours all right guys then after 48 hours we're still not finished this stuff still has a long way to go so the next thing you want to do is we want to vacuum pack it this is something i did about three weeks ago this is a sharp cheddar right here want it to sit in the refrigerator for at least two weeks so that's why i'm actually making all these now like i said it's the week before thanksgiving i got about a month before i need to start giving them out so it should be really good and set up by the time i actually hand them out but they need to sit at least two weeks so you can get rid of some of that really really acidic real smoky outside flavor it'll help distribute it out through i might be about three to four weeks when i actually hand them out and then guys this is what it looks like when it's all finished make sure you're zoomed in you can see how the outside you can see how the smoke colored it and then we have our normal cheese on the inside super good stuff man i always need to do a taste test for you guys see i'll take this with some summer sausage cracker maybe maybe [Music] those pellets coming out of that tube plenty of smoke don't worry about that it gets plenty of smoke alright guys so that's it for our smoked cheese video i hope you learned something if you hadn't seen this done before like i said it is a very simple cook you're not really cooking you're just putting some smoke on stuff main things is make sure your smoker is below 90 degrees you don't want to melt your cheese go for two hours pat it dry when it comes out put it in butcher paper parchment paper for two days then vacuum pack it for at least two weeks then you're good to go like i said super simple it does make an excellent christmas gift i would love to receive smoked cheese or meat for that all right guys hope you enjoyed it and as always you got any questions or comments go ahead and put them below hey don't forget to hit that subscribe button and always holler back you

Channel: TheHollarBBQ

Views: 14,624

Keywords: how to cold smoke cheese, smoked cheese, how to smoke cheese, bbq gift ideas, tillamook smoked cheese, bbq recipe, smoked cheese recipe, smoke tube, pit barrel cooker smoked cheese, the hollar bbq, Kevin griffith, bbq cheese, how to grill cheese

Id: ipGU1F_ksBk

Length: 15min 58sec (958 seconds)

Published: Wed Nov 25 2020