Smoked Cheddar Food

SMOKED CHEDDAR CHEESE

Steps:

• Set up your smoker to maintain a temperature of less than 90°F (32°C). It's imperative that the heat be no higher than 90°F (32°C) to prevent the cheese from melting.
• To create cold smoke, place the cheese on the grate of your smoker. Set three lit charcoal briquettes flat in the charcoal pan or firebox of your smoker. Place a flat wood chunk on top of the charcoal to create smoke. Provide a little airflow and replace the charcoal and/or wood chunks as needed to keep the smoke going for the desired period of time.
• Place the blocks of cheese directly on the grate and apply light smoke for about 4 hours.
• Remove the cheese from the grate and place it in a resealable plastic bag. Store the smoked cheese in the refrigerator for 2 weeks before indulging to allow the smoke flavor to permeate the cheese and even mature slightly. (If you simply can't wait 2 weeks, no one's going to tattle on you. But just know that the smoke flavor will be more pronounced and even somewhat bitter or, dare we say, acrid. If you can resist temptation, a perceived virtue that we usually find to be highly overrated, you'll be rewarded with a more mellow smoke flavor.)

SMOKED CHEDDAR

Steps:

• Combine the cheese, whisky, and syrup in a large freezer bag. Seal the bag and place it in the freezer for 4 hours.
• Start your smoker and heat it to 85° to 105°F (30° to 40°C); you want to keep the smoke "cold," that is, at a slow smolder, using mostly wood chips.
• Insert a remote thermometer into the cheese and place it in the smoker. Smoke the cheese until it reaches an internal temperature of 39°F (4°C). The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.

SMOKED CHEDDAR SCALLOPED POTATOES

Steps:

• Heat oven to 350.
• Blanch potato slices in boiling water for 5 minutes.
• Drain and rinse with cold water.
• Spray a two-quart casserole with oil.
• Make a layer of 1/2 of the potatoes.
• Top with the cheese, onion, and flour.
• Top with the rest of the potatoes.
• Season.
• Slightly heat the milk and pour over the casserole.
• Cover and bake for 50 minutes.
• Uncover and bake for 20 minutes longer (or until lightly brown).
• Serve warm.

SMOKED CHEDDAR & BACON STUFFED HAMBURGERS

Steps:

• In a large bowl gently combine beef, egg, breadcrumbs, barbecue seasoning, and celery salt until they are well blended and begin to bind.
• Shape beef into 8 very flat patties.
• Top half of the patties with equal amounts of cheese and bacon, then top with the remaining patties.
• Press edges firmly to seal.
• Grill over medium heat for 5 to 6 minutes on each side or until the internal temperature reaches 160 degrees F.
• Serve on hamburger bun (optional toasted) with the lettuce and tomato.