That is the exact recipe and link that I used. It was incredibly easy to make, just time consuming as most baked goods are. Lots of rest time in this one. You could probably break up the two parts of the recipe (part I: cake, part II: pouring the glaze) if you are really pressed for time or don't have a whole day to devote to cooking. Just make sure you're able to store the cake in a such a way that it won't dry out overnight.
Yeah I'm trying to get more into baking. My wife can't cook for shit (but she can clean!) so I'm working to expand what I can do. I've gotten really good at making bread, pretzels, bagels, pizza, that kinda stuff but it's also really hard to fuck up. I just hate messing with the oven. Really impatient and I can't stand having to go off an ingredients list.
This recipe is totally fool proof if you follow it and allow your oven to really heat up all the way. If you can do real baking with flour and yeast and all that, you will have zero issues with this one. Post pictures after you make it! Hint: I substituted instant espresso powder (coffee aisle) 1:1 because I didn't have espresso powder, which is slightly different but works the same in the recipe.
I tried smoking cheese for the first time yesterday morning. Ms. katokoch brought a shitton home from the grocery store because it was on sale (she's great) including a big hunk of gouda, and who doesn't love smoked gouda, so I figured I'd give it a try because we still had enough cheese in the fridge to feed a small army if my spontaneous attempt failed. I made a small fire with a handful of cherry and hickory chips in my grill with newspaper for kindling and once the flames had died down and the sticks were starting to char, I put a bit of foil down on the opposite side of the grill grate and sat the half block of cheese on it in addition to a few mozzarella cheese sticks. Put the cover over the grill with the vents shut and boy was smoke rolling out. After a few minutes I realized the little fire was still way too hot so I spread the charred blocks out and shut the vent on the underside of the grill to completely choke it. After maybe 20 minutes on the grill, which seemed like a really long time, the cheese looked like it wouldn't handle another minute in the grill so I quickly moved it to a chilled plate and put it in the fridge to firm back up. After it chilled back down, I wiped the pieces clean with a moist paper towel and cut a few small slices to try. In conclusion it is delicious, and made for some killer egg and bacon croissant sandwiches for breakfast. It had a sweet smoke flavor that makes me think of the s'mores my grandpa used to make in their old wood burning stove- I just happen to be using hickory for smoking that he cut himself too so that may have something to do with it. Lesson learned though, I think half the time on the grill and way less heat (like two or three thumb sized pieces of wood versus a handful) could have sufficed because this stuff sucks up smoke flavor like a sponge and is even stronger today. Not a problem for me because of how easy it is to do. The foil was a necessity too because the one cheese stick that was directly on the grate saw a lot more heat than everything else and pretty much melted. I'd definitely give this a shot if you haven't yet!
Haven't tried it myself yet but I have seen it recommended to freeze the cheese before smoking. if you are having trouble getting the heat in the smoker low enough.
That sounds legit. In hindsight I think making the fire too big, even though it seemed minimal at the time, still put off way too much heat and the smoke flavor is excessive today. Super strong. Not a problem by itself but it will overpower anything with it.
You don't need heat at all for cheese, in the summer I use a big ass bowl of ice in my smoker to keep the temps low, winter time it isn't needed. I made my own version of this https://www.amazenproducts.com/category_s/12.htm out of expanded metal, works perfect for cheese and fish.
One of my coming projects this summer will be rigging up a cold smoker. Which is basically attaching a dryer vent to your smoke stack and running the other end into a charcoal grill or some other box. They also sell wood dust which burns real slow, at super low heat. People rig up some serious smoke houses. Spoiler Spoiler Cured, cold smoked fish, cheese, bacon? Yessum. If you can find a cheap supply of pork belly you could do some serious bacon damage.
My goal wasn't heat at all, I just wanted to make sure I could keep the smoke rolling. Lessons learned, and hey at least the results were still delicious. I think I can handle making something like that out expanded metal, looks really easy. Awesome.
I ended up buying a Masterbuilt electric smoker when it was marked down super cheap one year in black Friday specifically for things line cold smoking. It works great in regards that it's super easy to regulate the temperature and you just have to occasionally add wood chips in the hopper. That being said, it does seem to sometimes lack that true pit smoke flavor I get out my custom built wood only smokers, but that seems to be only to me. Here's the most recent batch of bacon I smoked in it. Did it at 175 for 10 hours, then cranked it up to 225 to get it up to a final internal temp of 165°. Spoiler
I also have the electric Masterbuilt smoker mentioned above. It maintains temp amazingly well, thus allowing the meet stays very moist when smoking for long times at low temps. I agree with Jdoogie it tastes different. Not a lot different. I think it is better, but that is more about temp control.
For those of you who want a no fuss smoker that just works for everything except cold smoking I'd recommend a Pit Barrel Smoker. You can rig it for cold smoking no problem but it's made for charcoal. Easy to use and pretty much fool proof, it cooks the shit outta some chicken too. www.pitbarrelcooker.com
That's going to depend on what kind of smoke you want to do on it? Are you trying to do a cured cold smoke for something like lox, or do you want to do just regular smoking to it?
At first I'm just trying to do a standard smoke on my green egg. Cold smoking is interesting but I need a whole new set up for that.
The definitive guide to smoking salmon. playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html?m=1 Step by step, makes killer smoked salmon.
@Flat_Rate 's recipe is a good one if you have the time to cure it first. I also like to do cedar planked salmon occasionally if you're looking for something different and a bit "fancier". I use the recipe found here. The only thing they don't tell you there is temp. I usually do mine around 200 if you can maintain it.