That cheese ball looks straight $$$$! I dig all 3 apps, but I do love a good piggy in the blanky.. but never thought of this adult version my guy. But back to the point, that’s 1 phenomenal cheese ball ✊🏼🧐! Super dope episode, definitely want to try this once I get another smoker. Just might have to blow some coin and get a pellet smoker. Cheers y’all 👊🏼😎🤙🏼
For what it's worth, Yoder smokers will also run the fan only so you can move smoke while cold smoking. Also, I wouldn't suggest using that smoked cheese right away. It has a fairly acrid bitter note to it right after you smoke it. I like to vacuum seal it for at least 2-3 weeks. Give it a try some time as an experiment, even possibly as an idea for an episode. Smoke identical blocks of cheese and try them immediately, after a week, 2-3 weeks and a month or so. I guarantee you will find that the smoke flavor has mellowed and settled out after letting it rest.
For todays cook; One thing that stands out is when you were cold smoking the cheese. Somethng that I've learned over the years when it comes to cold smoking anything, but especially cheeses is to let them ride for 3-6 hrs min. Then, instead of cutting into them right away, or in your case, grating them, put them into plastic bags and place them to hold in the fridge for at least a week. This allows the smoke to redistribute more evenly, and penetrate even deeper into the cheese making the smoke flavor 100% more prevalent, especially for grating etc.
I’ve found this to be true as well. That said, I can’t smoke cheese at this time of year at home (we live in the Phoenix area…too hot). I could probably do it at the cabin, where morning temps float around 45F right now. For a cold smoked cheese, the ambient temp needs to be low enough that the cheese won’t melt.
I don't think I've ever seen a cheese ball the size of a basketball before. That thing looks amazing. Amy, I'm with you on the pigs in a blanket, not because they're "cute" per se, I have little interest in how cute my food is, but just because they look better.
Happy Memorial Day to you too Neil and thank you for your service too. Remember the sounds and always make Momma happy with your cooking too. Stay safe and have a great weekend. This was a 3 in one recipe video that will be passed on time and time again. Thanks for sharing with us Neil and AMY.
Good job on this one Neil question : what shouls a smoke tube cost i see a large range of prices .whats your opinion on this ? THANK YOU FRANK FROM MONTANA.......
Grab the recipe here ... pelletsandpits.com/smoked-mexican-cheeseball/
Well yum ❤
Omygosh yummy!! FANTASTIC 😊
Thank you
Thank you for your service!
Much appreciated
thank you for your service
Thanks for your service sir ! My Grandpa and Great Uncle were in the Navy during Ww2 may they both RIP
of course....Thank them as well...cheers
It all looks great! Neal... thank you for your service my man.
Much appreciated!
Everything looked absolutely amazing. Great video, guys. 👍👍🇺🇲🇺🇲
Glad you enjoyed it bud..cheers...
Neil, thank you for your service. Great video as per usual.
Thank you kindly
Thank you!
That cheese ball looks straight $$$$! I dig all 3 apps, but I do love a good piggy in the blanky.. but never thought of this adult version my guy. But back to the point, that’s 1 phenomenal cheese ball ✊🏼🧐! Super dope episode, definitely want to try this once I get another smoker. Just might have to blow some coin and get a pellet smoker. Cheers y’all 👊🏼😎🤙🏼
That cheese ball....hits hard...the family absolutely loved it...
Happy Memorial Day learning a lot from your videos thanks
Glad to hear it
Guy's this cheese ball was fantastic!!
That cheese ball looks 🔥
Absolutely....I thought it had a chance...but yeah...it rocks
That Cheeseball would be great for Summer time or November/December Holidays. Had to break out 3 smokers for this one.
ahhaah absolutely x2
For what it's worth, Yoder smokers will also run the fan only so you can move smoke while cold smoking. Also, I wouldn't suggest using that smoked cheese right away. It has a fairly acrid bitter note to it right after you smoke it. I like to vacuum seal it for at least 2-3 weeks. Give it a try some time as an experiment, even possibly as an idea for an episode. Smoke identical blocks of cheese and try them immediately, after a week, 2-3 weeks and a month or so. I guarantee you will find that the smoke flavor has mellowed and settled out after letting it rest.
1st of all, thank you for your service!
Much appreciated
Great introduction. Great recipes. Great all around.
Glad you enjoyed it
Alrighty then, more to make. That Mex cornball cheese looks amazing...
So good!
For todays cook; One thing that stands out is when you were cold smoking the cheese. Somethng that I've learned over the years when it comes to cold smoking anything, but especially cheeses is to let them ride for 3-6 hrs min. Then, instead of cutting into them right away, or in your case, grating them, put them into plastic bags and place them to hold in the fridge for at least a week. This allows the smoke to redistribute more evenly, and penetrate even deeper into the cheese making the smoke flavor 100% more prevalent, especially for grating etc.
I’ve found this to be true as well. That said, I can’t smoke cheese at this time of year at home (we live in the Phoenix area…too hot). I could probably do it at the cabin, where morning temps float around 45F right now. For a cold smoked cheese, the ambient temp needs to be low enough that the cheese won’t melt.
agree....but I this was a mix of recipes....didnt want to over power the eltoe part....
Another home run from the folks at Pellets & Tits. 😂
hahhahaa
Do you have the recipe for the cheeseball available?
We are creating now...
I’m making this cheeseball for our cookout on Monday!! What would you suggest using if you didn’t have that PS Seasoning Elote?
That’s a tuff one. Maybe garlic powder onion powder and more taijin powder. Maybe some taco seasoning honestly….
🇺🇸🇺🇸🇺🇸🇺🇸
TY
By your reaction, that cheeseball slaps!
hahaha heck yeah....
Wow! Everything looks delicious! I bet your patio smells like the best bbq cookhouse ever!
Yes...absolutely
I don't think I've ever seen a cheese ball the size of a basketball before. That thing looks amazing. Amy, I'm with you on the pigs in a blanket, not because they're "cute" per se, I have little interest in how cute my food is, but just because they look better.
no doubt she won that round...
I'd subscribe....just saying😅
What was that elote seasoning?
from ps seasoning
I guess I’m the only one that heard Pellets and ……lol
Enjoy your channel!
ahhahaha
Happy Memorial Day to you too Neil and thank you for your service too. Remember the sounds and always make Momma happy with your cooking too. Stay safe and have a great weekend. This was a 3 in one recipe video that will be passed on time and time again. Thanks for sharing with us Neil and AMY.
Thanks Fred...appreciate ya
Thank you to all Vets and prayers to those that gave the ultimate sacrifice 🙏.
No doubt Thanks Joe
I’ll be there in about 8 hours 😂
hahaha come on
Thanks for your service ⚔️🔫⚔️
TY
What is the recipe for the meatball sauce ? That looks awesome ......
1/2 cup chili sauce, 1/2 cup bbq sauce, 1/2 cup grape jelly
The bagel seasoning is awesome. and if you want to be able to control the salt, Mrs Dash has Bagel seasoning with no salt
good info
I'm not seeing it. Can anyone tell me where the cheeseball recipe is?
we are still writing it...takes along time....sorry
@@PelletsandPits Oh, no problem. It looks good and I'm looking forward to trying it. Keep up the great work and videos!
Good job on this one Neil question : what shouls a smoke tube cost i see a large range of prices .whats your opinion on this ? THANK YOU FRANK FROM MONTANA.......
Probably less than 15...
That meatball Dutch oven is going to be a job to wash up🤣🤣
hahaha Thats what Amy said....all clean and ready to go...nothing hot water and good ol Dawn couldn’t handle..hhahah was a chore..
First