pastrami round two FIGHT

quick corned beef turned pastrami, this one turned out fuckin awesome. smoked at 250* to 205* internal. a toothpick slid in with ZERO resistance.

12 hours later....

1 hour later...

cheese

wtf

 

This is how she looks without rice stuck all over her face.

 

 

Quick sampling of the last batch

Can you see a difference?

Looks good to me

the big smoke

This was the beginning of a 25 hour smoking marathon. Once the pulled pork and pastrami were done in went 2 chickens, 6 lb of sausage and abt's. Not many pictures were taken during those 25 hours but the results weren't bad.

The corned beef was rubbed with mustard then a light dusting of garlic and onion powder followed by a thick crust of ground pepper.

11.80 lb shoulder

chuggin along

 

now we wait

6 hours in

DONE

probed

Gay

bleh, this thing turned out awesome. fell apart just pulling it out of the smoker tasted great too.

Happy!... friday?

Fuck yeah happy Friday, I have 35lbs of meat in the fridge and no fucking thermometer to make sure I cook it all right. Needless to say coming home the day before the smoke to see a package from Todd at amazen products was a welcome sight. This is exactly how a business should be run, talk about top notch customer service! I was in a bind, shot over an email tuesday morning and had a tracking number by lunch. Not only did he get me my thermometer on time but I went ahead and bought the amazen smoker too so I could try out some cold smoking and I really regret not buying this thing sooner. What a badass tool to add to the smoking arsenal honestly this thing is so idiot proof that if you cant cold smoke with the amazen smoker you should give up on smoking all together.

I love getting new toys in the mail

Hell yeah...

new cigar lighter?

New thermo! This thing is badass, the range is WAY better than the previous generation not to mention they fixed some of the smaller details that everyone hated about the last one like having to open the battery tray to turn on the transmitter.

Time to test it out! supposedly each row burns for 2 hours, this proved to be a very accurate estimate as after two hours the cherry in the cherry dust was just starting to round the bend.

lit

Thin blue smoke...

Time for some cheese! just a little.

I didn't smoke the cream cheese this time but I definitely plan on trying it.

Happy Cheese is happy!

Also supposedly if you leave the mozarella in the fridge for an hour or a few... it helps form a skin to keep moisture in during the smoke. Whether or not this really makes a difference I have no idea but I did it anyway.

Into the smoke

and out!

The color change was pretty minimal but the flavor was great, the snack sticks lasted all of 30 seconds but the rest is vacuum sealed and resting for two weeks, just 5 more days to go!

 

Cheezy does not approve

So what did i learn? Smoked cheese is delicious! I have a sneaking suspicion all of the "smoked" cheese I have tried in the past was not really smoked... or maybe over smoked? This stuff tasted great with a spicy smokey initial bite and a smooth finish! I cant wait to make some more.