Every fall I make a meal for me and my buddies over a bonfire/campire setup. It's an all day affair with lots of good beer. I make a smoked cheddar mac and cheese and we all get a big ol tomahawk steak done over the fire. Vegetables tend to rotate.
You bring a lil bit of home my way. My stepdad comes to mind when i see you kick up a lil quick step, and i smile. He passed on 7 years ago, but his memories keep going in glimpses I see in others. Keep cookin & keep dancin!
I like to vacuum seal the cheese after smoking it. Put it in the fridge for a week...to cure...turns out perfect! It’s hard to wait, but well worth it!
2 hours in right now. Havarti, extra sharp white cheddar, pepper jack, and sharp yellow cheddar. Smoked with Apple wood and oak charcoal . 125 degrees and the trays of ice are still holding together. Amazing. Thank you so much uncle Kent, Aunt Shannon, and the pups. Wish I could post a photo. This cheese is absolutely beautiful.
Brother Kent, from Wisconsin the land of good cheese I say to you Amen. We smoke cheese up here in the Badger state, famous for our smoked gouda, havarti and Wisconsin’s own brick cheese. Loved this video, stay safe and God bless you and family.
I usually keep a thermometer in there and make sure it doesn’t get over 85 degrees. I love doing this in the fall and winter. You don’t have to worry about ice so much and you can fill the smoker with lots of cheese. Then when I’m done I put them vacuum sealed bags using a simple food saver setup then I take it to holiday gatherings. People always look forward to me bringing a plateful of this stuff.
I owe you for this video, Kent. Literally. I eat so much smoked cheese that I should almost budget for it on an annual basis. I always assumed it was a big, industrial process to do it! This is going to save me all sorts of money...and enable me to make some interesting cheeses. Thanks again!
Hi Mr. Kent Rollings, here is someone from Colombia who had prepared an amazing hamburger thanks to your Big Mac video. My parents liked that sandwich so mad that I can't stop to be grateful with you. Keep on the fantastic work you do, God Bless You and Your Family.
I used to use the method in the video, but bought a couple of “smoker tubes”. They use wood pellets to create a bunch of smoke with very little heat. Easier than messing with ice and trays.
You are an absolute American treasure, Kent Rollins! I hope you continue to take great care of yourself. Us Americans need you around for for a long time
What a great process ... that I the queue here ... I know you like the hasty bake grill now but I never got tired of watching you have to lift up the heat rack on the old grill ... no telling how many meals you cooked on the old grill ... thanks for sharing
Holy cow Mr Rollins that pan with the ice is a great idea! My family and I love smoked cheese and I tell ya that block of colby from Aldi that costs a dollar is about the best smoking cheese there is. You throw some of that on a fried pork chop sandwich with some cole slaw and a little spicy mustard and youll wear out the heels of your boots from dancing. And I do mean put the coleslaw on the sandwich.
I know what I'm doing on my next day off that cheese looks amazing and I'm really happy to see that your knee is feeling much better god bless you four🤠
I use the little chief tool loader use the top two racks and keep the lid mostly off the top and smoke for 45 min or an hour then 15 min in the freezer and repeat three times. Best way I’ve found! I’ve smoked havarti, motz, jarlsberg, Gouda, sharp, med/mild, pepper jack, and melted a lot of goat cheese. It’s great to have smoked cheese!
@@almorgan68 Thank you kindly for asking. I hope that you're well. Please stay safe too. As for France, we are under total lockdown until the 11th of May (for work and partially for schools). The current global situation in France is not that good... Seems to go better but still, even the authorities are very worried and concerned. Our Prime minister said that there will be an obligation to wear masks in public transports after the lockdown.
Brilliant and entertaining as always. I’m making a stainless smoker at the moment. Never considered the ice tray. Thanks for that tip. Also keeping cheese cold. We have a fantastic selection of cheeses here in New Zealand It’s also very refreshing to honor your servicemen. I had a relative that was in California as a serviceman. He married my grandmothers sister when visiting NZ. She ended up in California!
Great video presentation. Thanks for sharing. I love smoked cheese but you usually gotta "babysit" it really close. I've smoked cheese that way in the past, lump charcoal and chunk wood, but never again. I smoked 12) 1/2 pound blocks of cheddar and 12) 1/2 pound blocks of mozzarella 2 weeks ago, vacuum packed individually, refrigerated, pulled some just yesterday and made the first taste. I always let the cheese chill at least 10 days to mellow the smoke flavor and permeate throughout the block. This is great smoked cheese. I used a SSteel pellet smoker tube (no fire except the smoldering pellets) using Traeger Applewood pellets for a 3hr smoke, +20yo 16"×16"×36"h black steel gas smoker/cooker, expanded aluminum Grill Toppers from Walmart sprayed with cooking spray to keep aluminum from leeching into the cheese, 2 racks of cheese on top, aluminum foil covered rack below for deflection, smoke tube on the bottom, both Top & Bot vents cracked 1/4 open. Heat never got above 75° using a remote temperature monitor, 70°F day with full sunshine, smoke rolling the whole time. I've smoked cheese many many times but this was the easiest without worrying about over heating. The flavor is good and pure, no off taste from the pellets (surprised me). That old smoker has cooked hundreds of pounds of beef, pork, chicken, turkey, catfish, salmon, rabbit, squirrel, deer and even snake and groundhog to perfection but cheese was always a iffy proposition until now. Gonna be a bunch of happy friends and neighbors when this gets passed around and I've got another 12 pounds to smoke. ;-)
My wife & I do this every time we buy a new block of cheese. It's really a secret weapon. Whenever we make something with smoked cheese in it for our friends & family they go from having 2nd's to 3rd's, to 4th's. Or they take some leftovers home and that's when we say goodbye to our tupperware. Thx for the video Kent & Shannon! ~Ryan & Chx
We made this recipe last weekend following the video as best we could. They came out so beautiful and with a awesome taste. Now I have people at work asking me to make them some! Thanks for the video!!!
Thanks Kent do love my smoked cheese 👍🏻 have been doing it for the last 4 years. Don't use ice but it is a bit cooler hear in 🏴. I use a blow torch on the wet wood chips once they are going put them way down the bottom of bbq (top up when required) then leave for 4 to 5 hours. Also put whole garlic bulbs in, they come out very nice👍🏻 i leave my cheese in the fridge for two weeks before trying it. If you try it straight away you may as well lick the lid of the bbq oven as it will taste the same🤣 stay safe and keep them good video coming 👏👏👏👍🏻🏴
Hi Kent , I watched your smoking cheese video yesterday and smoked some up this morning on a kettle. .. I cannot tell you how good it turned out .. Thanks for this ... I appreciate all your and Shan's efforts ... Take care and be safe .
What an awesome guy! I imagine he is like the farmers we have here in South Africa... will have no issue putting you up for the night and spoil you with good food and better company!
I do love this man. I wonder if he’s a chief tho. Like how long has he been doing this for, did he go to school? Did he have his own business. This man is a mans man. I’m just a city slicker from LA who wish he was a countrymen with an accent
I’ve been clean fir months now, but when I see you smokin cheese I’m fallin right off of the wagon tonight. I love me some smoked cheese. I’ve even been known to smoke butter. My smoker is better than most though. Love you like a brother kind sir.
Great video. Reminds me of my Grandpa, a great cook, hunter, fisherman, and all-around man's man and outdoorsman. I was so fortunate that, beginning as soon as I got out of diapers (some 75 years or so back), taking me with him, molding me into the man I am today, teaching me the ways of the world, business, hunting, fishing, respect for nature and my fellow man, love of this nation (every generation of male members of our family, beginning with the Revolutionary War of 1775 through my current sons have served in a branch of the military in defense of our great country. His passion for life, God, country, family, friends, wildlife, the great outdoors in general, and last, but, not least, cooking, especially camp cooking! Thank God for his patience and dedication in passing along his beliefs, dedication, and loves to me. He passed away forty-seven years ago and today, not a day goes by that I don't think of him and practice his teachings and hopefully his attitudes and love of God, Family, Country, The Great Outdoors, and sharing the bounty of our Catch or Kill with friends! Yep, I talk a lot, but, this is what your videos bring to mind! Thanks, and God Bless.
Making a cold smoking rig with some 4" stove pipe and a separate heat/smoke source is pretty easy, glad you gave me a great idea. I love smoked cheese thanks so much for getting me thinking, I use to smoke extra fish back in the day when I lived in Kodiak. Cold smoking is easy and you bringing it up brings back some great memories.
my fondest memory of smoked cheese was those Christmas gift packs that came with a small block of smoked cheddar, 1-2 small rolls of hard salami, or something simular my father would get it every so often when Christmas came around and would share a little with my Brothers and I
I live in Montreal, Canada and it's about 15 degrees Fahrenheit these days so all I have to do is keep enough space between the cheese and the smoke and I don't need ice... Thanks for the tips cowboy, really appreciate the knowledge :)
WOW! I’m a huge fan of your southern country cooking! It looks so decadent and cooked from the ❤️heart!❤️I’m sending unconditional Texan love to you from Houston! Yummy!!!
I grate cheese and add bacon bits, pepperoni, jalapenos, pimentos, or other flavorings. I use small aluminum loaf pans to smoke at a bit higher temps to melt the cheese.
This was the funniest and most wholesome video I've seen in a long time. And one of the most delicious. I bet I could replicate that in my little Pit Barrel Cooker. I tip my hat to you too, kind sir.
@@snailrancher They cancel each other out like PEMDAS. With their powers combined, their creation will be such a masterpiece that nothing else will compare. Like ash in your mouth.
I won´t lie, that would be very nice to see, but i think they both are too different to actually make something work togheter. Gordon works on a more refined end, his cooking seems more centered on restaurant fine dining. Kent, on the other hand, is more centered on a home cook approach, where his cooking is simpler, but still masterfully executed. Still, both of them bring me great jot at learning more about cooking on both ends.
@@GGWyzzy Gordons gone out to tribal villiages in the ass end of Malaysia and learned from them. Hed have no problems working with Mister Rollins here.
I do this when the temps are in the 40's to 50's top no ice needed. I also use a 4hr smoke tube (much easier) with my favorite pellets, smoke until a dark color on the outside. Wrap tightly in cellophane when finished, put in fridge for 2 weeks to let smoke settle into cheese as it is bitter if you try to eat it few hrs after done.
Makes me want to go out and buy one of them there smokers & smoke me some cheddar, pepper jack, a rack of baby back ribs, a pork shoulder, & some beef short ribs. Mmmmmm tasty.
I LOVE CHEESE, THANK YOU I HOPE SOME DAY I CAN DO THIS, BUT I HAVE TO TELL YOU CHEESE DOES NOT LAST AROUND ME , I WOULD PROBABLY HAVE TO GET A LOT JUT TO GET ONE BRICK TO SMOKE, THANK YOU 😊😍😊😍💖😊😍😊
I just received your cookbook.....I have spent this afternoon turning page after page! I love it! I think I will give each and every recipe a try and when I am finished I will let you know what I think! Lol Love your little stories you put in among the recipes!!
I have done a cold smoke on some mozzarella pearls. They don't take very long and they make a great appetizers. I use an A-Maze-N pellet smoker tray. Great video Kent and Shannon! Stay healthy.
Every christmas I get out the Little Cheif Smoker and Smoke up about 5lbs of Tillamook cheese for Christmas presents. I have used alder, hickory and cherry. Alder being my favourite.
I want to give a big shout out from Pennsylvania. I'm smoking 5 blocks of cheese as I write this and watching your video. Keep them coming and thanks for the kind word at the end.
cheese inspectors, so cool...i dont think how much u inspire people,..u came into my life when i really need inspiration to move on in life, to embrace life and the kindness in people ...i dont think u have no ideal what ur doing to peoples well being..i so thank u...Flying J...
Love this video...no more buying expensive cheese. Bring on the ice for keeping the cheese cool. And if the cheese gets the drooping, just cool it and shred it for pizza or other topics for smoking cheese.
In Minas Geraes, Brazil, we are used to smoke some provolone stuffed with herbs, as rennet cheese BBQin' , but that cheedar brick is SO unexpected, man, seriously you blow my mind :O . I am appreciating your vids a lot and TexMex, Cajun and Southern food in general is becoming more and more popular here. Take care, sir.
Ken and Shannon. Thank you for all of your videos. We have enjoyed everyone of them. I’m a potato head from Idaho so I can take advantage of the cool mountain air when I cold smoke. It’s funny that you chose those three cheeses because those have become our favorite along with sharp white cheddar. God Bless you guys!!!!
I smoke a pretty good amount of cheese, Mozzarella being my favorite. When the weather turns warmer I do all of it at night. I like the smoke, but try to limit it to a little smoke and usually don't go more than 2 1/2 hrs. I let the cheese sit in the refrigerator in an open baggie for 24 hrs. before vacuum sealing, then let it sit unopened for at least 3 weeks. Good eats.
A friend of mine using a series of a soldering iron computer fan parts some tubing and a sealable plastic container made a cold smoker. Best smoked cheese I ever had was a smoked blue cheese. My recommendation is use a Gorgonzola and use it to stuff a bacon wrapped Date
Not sure why this was recommended to me. I smoke my meats regularly but I don’t really look at videos on it much. I am going to try this but I’m running an off set. Going to also have to say thanks for the end. As a veteran, it’s always nice when out of the blue you see some appreciation.
I am new to smoking grub. Hadn't thought of doing cheese. Thanks for the idea. I LOVE all of your videos and thank you for tipping you hat sir. My wife is an active duty Army veteran. Hope you, Shan and the beagle are doing well. God Bless!!!
![Quando Rondo - Grow Up [Official Music Video]](http://i.ytimg.com/vi/8zFnCg3BO4Q/mqdefault.jpg)
I didn't know how much I needed smoked cheese until now
yea no shit looks so good
It will change your life.....It’s great shredded in eggs and quesadillas. Apple and cherry wood works the best. Mesquite is too strong.
@@patrickmurphy9186 Agree, hickory is about as strong as you want to go. Fruit woods are best.
I need a smoker first
Every fall I make a meal for me and my buddies over a bonfire/campire setup. It's an all day affair with lots of good beer. I make a smoked cheddar mac and cheese and we all get a big ol tomahawk steak done over the fire. Vegetables tend to rotate.
You bring a lil bit of home my way. My stepdad comes to mind when i see you kick up a lil quick step, and i smile. He passed on 7 years ago, but his memories keep going in glimpses I see in others. Keep cookin & keep dancin!
Sorry for your loss, that was very touching to me. Thank you for sharing that
Definitely keep dancing.
The story of your stepdad brought a big smile to my face. I can only imagine the joy he brought to you!
@@MichaelRei99 he was a God fearing, good man! I miss his jump, hop, skippin when he got excited.
I'm so glad that I could remind you of him. Keep dancin Erin!
I like to vacuum seal the cheese after smoking it. Put it in the fridge for a week...to cure...turns out perfect! It’s hard to wait, but well worth it!
I’m new to smoking and my brother in law sent me this. Amazing. I love your videos.
Tell him thanks and we thank you also for watching
2 hours in right now. Havarti, extra sharp white cheddar, pepper jack, and sharp yellow cheddar. Smoked with Apple wood and oak charcoal . 125 degrees and the trays of ice are still holding together. Amazing. Thank you so much uncle Kent, Aunt Shannon, and the pups. Wish I could post a photo. This cheese is absolutely beautiful.
Brother Kent, from Wisconsin the land of good cheese I say to you Amen. We smoke cheese up here in the Badger state, famous for our smoked gouda, havarti and Wisconsin’s own brick cheese. Loved this video, stay safe and God bless you and family.
I'm just learning, glad to know what works. SW Wisconsin.
Have never thought about smoking cheese before, will do it tomorrow! Big hug from Mexico!
Guatemaltecan cheese in a small cast iron skillet
Oh yes, I have definitely melted cheese in an iron skillet but never smoked a piece
Smoked cheese in quesadillas is tops.
Smoke some seasalt while your at it
Smoked pepperjack sounds awesome.
QuixoticJedi yes indeed
Smoked muenster is fabulous
I usually keep a thermometer in there and make sure it doesn’t get over 85 degrees. I love doing this in the fall and winter. You don’t have to worry about ice so much and you can fill the smoker with lots of cheese. Then when I’m done I put them vacuum sealed bags using a simple food saver setup then I take it to holiday gatherings. People always look forward to me bringing a plateful of this stuff.
I owe you for this video, Kent. Literally. I eat so much smoked cheese that I should almost budget for it on an annual basis. I always assumed it was a big, industrial process to do it! This is going to save me all sorts of money...and enable me to make some interesting cheeses. Thanks again!
Hope you enjoy
Looks like the perfect weekend project to me.
Hi Mr. Kent Rollings, here is someone from Colombia who had prepared an amazing hamburger thanks to your Big Mac video. My parents liked that sandwich so mad that I can't stop to be grateful with you. Keep on the fantastic work you do, God Bless You and Your Family.
Hope you are doing well, you have a good soul.
I used to use the method in the video, but bought a couple of “smoker tubes”. They use wood pellets to create a bunch of smoke with very little heat. Easier than messing with ice and trays.
Smoke tube + Ice Tray for best results. The smoke needs to be as cold as it can be
Dad used to smoke cheese like this on a Portable Kitchen (PK) Grill..... it was always delicious....! God Bless you guys!
Kent this one was killer!!! Thanks soo much. You are one of the most wholesome and enjoyable people on this planet to watch!!!
I popped that 'Like' button as soon as you tried to light the cheese. Had me rollin'!
The best smoked cheddar I've ever tasted along with buffalo summer sausage is made and sold at Woody's in Centerville, TX on Interstate 45.
Burton Gans hmmm only a two hour drive from Arlington thanks for your comment 😁
Other than my house Woody's is the best.
100%
Howdy Kent from here in Texas! My dad and I love your videos and he’s been bbq-in his whole life. We always learn something still!
Came for the smoked cheese, stayed for the cheese inspectors and the dance.
Thanks for watching
You are an absolute American treasure, Kent Rollins! I hope you continue to take great care of yourself. Us Americans need you around for for a long time
Thanks so much, we appreciate you watching
Incredible Sir! I’ve been a cheese man my whole 35 years and never had that. You should put that in stores I’d be a buyer.
Thanks for watching, it is easy and good eating
It's always a pleasure enjoying your content. Bless you, your wife, and your pups.
Oh my my, reminds me when a guy at work smoked cheese and hard boiled eggs. I thought he was nuts but oh my my . Yummy
Some of the greatest minds border on insanity! Smoked deviled eggs sound tasty.
Smoked hard boiled eggs are amazing. I was skeptical but I got to try some and they are amazing
You are true soul food. You make my soul happy and I love you! Never stop being you. Bless you and yours💛
That was a good jig at the end 🙌🏼
Good eating.
@Michael Ross It's at the end of the comment.
He called you, "good eating ".
If your food doesnt make you wanna dance, fix the recipe next time.
Keith Drummond nobody was called anything, i didn’t end the sentence properly. Good eating was a reference to the smoked cheese being so good.
@@montycarlow1 Apparently, I made a very poorly received joke. Sorry. Forget that I exist.
@@keithdrummond1003 I got it....does that mean I'm also in trouble...uh oh. Lol God bless all yall.
What a great process ... that I the queue here ... I know you like the hasty bake grill now but I never got tired of watching you have to lift up the heat rack on the old grill ... no telling how many meals you cooked on the old grill ... thanks for sharing
Holy cow Mr Rollins that pan with the ice is a great idea! My family and I love smoked cheese and I tell ya that block of colby from Aldi that costs a dollar is about the best smoking cheese there is. You throw some of that on a fried pork chop sandwich with some cole slaw and a little spicy mustard and youll wear out the heels of your boots from dancing. And I do mean put the coleslaw on the sandwich.
you don't know what you're talking about
Man you always know exactly what to say to for me to get it. You just always go into the right details to help me understand it better
I know what I'm doing on my next day off that cheese looks amazing and I'm really happy to see that your knee is feeling much better god bless you four🤠
I use the little chief tool loader use the top two racks and keep the lid mostly off the top and smoke for 45 min or an hour then 15 min in the freezer and repeat three times. Best way I’ve found! I’ve smoked havarti, motz, jarlsberg, Gouda, sharp, med/mild, pepper jack, and melted a lot of goat cheese. It’s great to have smoked cheese!
LOVE FROM PARIS FRANCE 🇫🇷❤️❤️❤️
I'm from Wales in the UK how you guys doing over there hope you're staying safe
@@almorgan68 Thank you kindly for asking. I hope that you're well. Please stay safe too. As for France, we are under total lockdown until the 11th of May (for work and partially for schools). The current global situation in France is not that good... Seems to go better but still, even the authorities are very worried and concerned. Our Prime minister said that there will be an obligation to wear masks in public transports after the lockdown.
Narciss, Que Dieu vous benisse et Soyuz en security! Alan, God Bless and Be safe! Hmmmmm Fromage Frume!
@@tomfields8963 Merci beaucoup, Tom. Que Dieu vous bénisse 💐 God bless you, your family and your country. Please stay safe. Dark times will be over.
@@andreas_emil are you aloud to grocery stores
Brilliant and entertaining as always. I’m making a stainless smoker at the moment. Never considered the ice tray. Thanks for that tip. Also keeping cheese cold. We have a fantastic selection of cheeses here in New Zealand
It’s also very refreshing to honor your servicemen. I had a relative that was in California as a serviceman. He married my grandmothers sister when visiting NZ. She ended up in California!
Been smoking cheese for some time now. Pecan wood, cheese from Mexico, in a small cast iron skillet.
😊👍
Great video presentation. Thanks for sharing. I love smoked cheese but you usually gotta "babysit" it really close. I've smoked cheese that way in the past, lump charcoal and chunk wood, but never again. I smoked 12) 1/2 pound blocks of cheddar and 12) 1/2 pound blocks of mozzarella 2 weeks ago, vacuum packed individually, refrigerated, pulled some just yesterday and made the first taste. I always let the cheese chill at least 10 days to mellow the smoke flavor and permeate throughout the block. This is great smoked cheese. I used a SSteel pellet smoker tube (no fire except the smoldering pellets) using Traeger Applewood pellets for a 3hr smoke, +20yo 16"×16"×36"h black steel gas smoker/cooker, expanded aluminum Grill Toppers from Walmart sprayed with cooking spray to keep aluminum from leeching into the cheese, 2 racks of cheese on top, aluminum foil covered rack below for deflection, smoke tube on the bottom, both Top & Bot vents cracked 1/4 open. Heat never got above 75° using a remote temperature monitor, 70°F day with full sunshine, smoke rolling the whole time. I've smoked cheese many many times but this was the easiest without worrying about over heating. The flavor is good and pure, no off taste from the pellets (surprised me). That old smoker has cooked hundreds of pounds of beef, pork, chicken, turkey, catfish, salmon, rabbit, squirrel, deer and even snake and groundhog to perfection but cheese was always a iffy proposition until now. Gonna be a bunch of happy friends and neighbors when this gets passed around and I've got another 12 pounds to smoke. ;-)
Perfect pairing with the smoked bologna from last week Kent!! Amazing work you do sir!
This dude is my spirit animal.
Happy 4th of July 🎆🇺🇸🎇
9:53 : "I feel like a rock star 'cause I've got me some smoked cheese!"
Best line I've heard so far, Mr. Rollins! :) Keep up the awesome work!
Thanks for watching
You will too when you smoke your cheese! Best flavor! Awesome.
My wife & I do this every time we buy a new block of cheese. It's really a secret weapon. Whenever we make something with smoked cheese in it for our friends & family they go from having 2nd's to 3rd's, to 4th's. Or they take some leftovers home and that's when we say goodbye to our tupperware.
Thx for the video Kent & Shannon!
~Ryan & Chx
5:15 "Soaked wood chips, they're the best thing in the world to eat." - Kent Rollins 2020
Kent said it, I am going to have to try it! Should I salt the soaked wood chips with some Red River seasoning before I bite in?
@@ChuckHickl Real men eat them without seasoning! 😉
lol good source of fiber..
Y'all know you've done it!! When I soak old Jack Daniels barrel wood chips before a cook...I've chewed on a couple =)
@@dienadel30 A little lignin never hurt anyone! 😁
keep dancing and cooking, cowboy! you're amazing! blessings for you and your family!
We made this recipe last weekend following the video as best we could. They came out so beautiful and with a awesome taste. Now I have people at work asking me to make them some! Thanks for the video!!!
Great to hear, and thanks for sharing
Thanks Kent do love my smoked cheese 👍🏻 have been doing it for the last 4 years. Don't use ice but it is a bit cooler hear in 🏴. I use a blow torch on the wet wood chips once they are going put them way down the bottom of bbq (top up when required) then leave for 4 to 5 hours. Also put whole garlic bulbs in, they come out very nice👍🏻 i leave my cheese in the fridge for two weeks before trying it. If you try it straight away you may as well lick the lid of the bbq oven as it will taste the same🤣 stay safe and keep them good video coming 👏👏👏👍🏻🏴
Omg you just make me hungry every time I watch your vids lol awesome stuff!
Whoa! I done this several times and even though I had decent results, it never occurred to me to use ice to keep the cheese temp down. Thank you Kent!
Thanks for watching
Kent needs to open a cowboy restaraunt. Everything he makes makes me so damn hungry
I wanna pull up to the bar and order a sarsaparilla and bowl of smoky chili
Hi Kent , I watched your smoking cheese video yesterday and smoked some up this morning on a kettle. .. I cannot tell you how good it turned out .. Thanks for this ... I appreciate all your and Shan's efforts ...
Take care and be safe .
Glad you enjoyed Doug and Thanks for watching
Love, Love, Love me some smoked cheese, hope to try this soon, smoked mozzarella is so yummy on homemade pizza.
What an awesome guy! I imagine he is like the farmers we have here in South Africa... will have no issue putting you up for the night and spoil you with good food and better company!
I do love this man. I wonder if he’s a chief tho. Like how long has he been doing this for, did he go to school? Did he have his own business. This man is a mans man. I’m just a city slicker from LA who wish he was a countrymen with an accent
You must not be from around here. Buy his book or google him; he’s been around since Santa Anna lost Texas.
Since Santa Anna lost Texas! Never heard that one before, but I like it!
No formal culinary schooling but i'd call him a chef. Anyone thats been cooking and catering professionally for 27 years has earned that title.
I’ve been clean fir months now, but when I see you smokin cheese I’m fallin right off of the wagon tonight.
I love me some smoked cheese. I’ve even been known to smoke butter. My smoker is better than most though.
Love you like a brother kind sir.
Thanks for watching
Great video. Reminds me of my Grandpa, a great cook, hunter, fisherman, and all-around man's man and outdoorsman. I was so fortunate that, beginning as soon as I got out of diapers (some 75 years or so back), taking me with him, molding me into the man I am today, teaching me the ways of the world, business, hunting, fishing, respect for nature and my fellow man, love of this nation (every generation of male members of our family, beginning with the Revolutionary War of 1775 through my current sons have served in a branch of the military in defense of our great country. His passion for life, God, country, family, friends, wildlife, the great outdoors in general, and last, but, not least, cooking, especially camp cooking! Thank God for his patience and dedication in passing along his beliefs, dedication, and loves to me. He passed away forty-seven years ago and today, not a day goes by that I don't think of him and practice his teachings and hopefully his attitudes and love of God, Family, Country, The Great Outdoors, and sharing the bounty of our Catch or Kill with friends! Yep, I talk a lot, but, this is what your videos bring to mind! Thanks, and God Bless.
Thanks for sharing the story and would have loved to have met him
Making a cold smoking rig with some 4" stove pipe and a separate heat/smoke source is pretty easy, glad you gave me a great idea. I love smoked cheese thanks so much for getting me thinking, I use to smoke extra fish back in the day when I lived in Kodiak. Cold smoking is easy and you bringing it up brings back some great memories.
Love this, I’ve always wanted to try doing this
my fondest memory of smoked cheese was those Christmas gift packs that came with a small block of smoked cheddar, 1-2 small rolls of hard salami, or something simular my father would get it every so often when Christmas came around and would share a little with my Brothers and I
You know what’s keeping us safe in these times of crisis, Kent? It’s your smoked cheese.
I know that is right!
Social distance doesnt mean you have to stay away from the smoker.
Im smoking some cheese right now and i put some Kent Rollins smoked Mesquite on the front side and ammm so gooood. Your the Best Kent. Thank You.
Man oh man, I thought I was the *cheesy* guy in these parts!
I better not make any jokes, or I'll get *SMOKED!*
🤣🤣🤣🤣🤪🙄🤣🤣🤣
Budumdum
That’s a Gouda one! But don’t Brie messing around like that!
@@MichaelRei99 🤣🤣🤣🤣
Wish I gouda chime in, but y'all camambere it
I live in Montreal, Canada and it's about 15 degrees Fahrenheit these days so all I have to do is keep enough space between the cheese and the smoke and I don't need ice... Thanks for the tips cowboy, really appreciate the knowledge :)
Hope you enjoy
9:51
Mr & Mrs Cowboy Kent Rollins
Easy Smoked Cheese Dance
WOW! I’m a huge fan of your southern country cooking! It looks so decadent and cooked from the ❤️heart!❤️I’m sending unconditional Texan love to you from Houston! Yummy!!!
Smoked cheese would go great with the smoked bologna from a couple videos ago.
I grate cheese and add bacon bits, pepperoni, jalapenos, pimentos, or other flavorings. I use small aluminum loaf pans to smoke at a bit higher temps to melt the cheese.
I don’t know who could ever thumbs down one of these videos.
Issac Salazar probably people that are lactose intolerant that's the only reason I can see because they might understand what they're missing out on.
Just trolls! These videos are nothing but great.
This is from today and Kent Rollins is cooking the same way he did in 2019. Honestly watching this video gives me a sence or normalcy.😊 thank you kent
Cant get much more social distance than being out on the ranch, smokin some cheese. Mr. Rollins gonna keep at it till the cows come home.
Thank you for watching.
When you end up wondering why it’s late at night
And then you realize u watched all of his cooking videos
This was the funniest and most wholesome video I've seen in a long time. And one of the most delicious. I bet I could replicate that in my little Pit Barrel Cooker. I tip my hat to you too, kind sir.
I need a Gordon Ramsay and Ken Rollins collaboration in my life.
I can't think of two more diametrically-opposed cooks in all the world...
@@snailrancher They cancel each other out like PEMDAS. With their powers combined, their creation will be such a masterpiece that nothing else will compare. Like ash in your mouth.
I won´t lie, that would be very nice to see, but i think they both are too different to actually make something work togheter.
Gordon works on a more refined end, his cooking seems more centered on restaurant fine dining.
Kent, on the other hand, is more centered on a home cook approach, where his cooking is simpler, but still masterfully executed.
Still, both of them bring me great jot at learning more about cooking on both ends.
@@GGWyzzy Gordons gone out to tribal villiages in the ass end of Malaysia and learned from them. Hed have no problems working with Mister Rollins here.
Mr. Rollins is far better than egomaniac Ramsay.
Thank you sir for a little appreciation and comic relief for this veteran. I truly enjoyed it.
first *edit* best cooking show on youtube!
I do this when the temps are in the 40's to 50's top no ice needed. I also use a 4hr smoke tube (much easier) with my favorite pellets, smoke until a dark color on the outside. Wrap tightly in cellophane when finished, put in fridge for 2 weeks to let smoke settle into cheese as it is bitter if you try to eat it few hrs after done.
3:06 "Can you touch it? Nah, its hot!" I just shot pepsi out of my nose
Haha
That was pretty funny. Glad you didn't say you shot coke out of your nose :) Peoples would be wonderin about ya.
Just got my two Rollins cook books for my birthday...Hallelujah!
Hope you enjoy Rick
Who’s at 75 degrees because I want that lol we hit 99 yesterday.
Up here in Wisconsin we are struggling to hit even 50 the past few weeks.
I don't know where you're at but ain't no 99 where we are. We hit 57 yesterday and it was fantastic.
No one important to you I’m in hell lol also known as Arizona
Kai Thongsavanh oh you betcha yeah lower Canada there lol I loved driving through there.
@@bearallen852 we thought about moving to Arizona, we live in Colorado.
Thank you Uncle Kent! You are the Bob Ross of cookin! Your voice is comforting and I love the little jokes! God bless
I could use me some smokes cheese right about now
great video Mr. Rollins i hope the bad weather is steering clear of you guys always love your cooking videos thanks a bunch neighbor north of us
Thanks so much, we have been lucky, all been north or east
Makes me want to go out and buy one of them there smokers & smoke me some cheddar, pepper jack, a rack of baby back ribs, a pork shoulder, & some beef short ribs. Mmmmmm tasty.
Good eating all that is
Every time I watch Kent I’m reminded of being back on the Ranch in Montana. 🇺🇸salute you and your family sir, & I enjoy every amazing recipe you show!
I LOVE CHEESE, THANK YOU I HOPE SOME DAY I CAN DO THIS, BUT I HAVE TO TELL YOU CHEESE DOES NOT LAST AROUND ME , I WOULD PROBABLY HAVE TO GET A LOT JUT TO GET ONE BRICK TO SMOKE,
THANK YOU
😊😍😊😍💖😊😍😊
Do it up
I just received your cookbook.....I have spent this afternoon turning page after page! I love it! I think I will give each and every recipe a try and when I am finished I will let you know what I think! Lol
Love your little stories you put in among the recipes!!
Man, I've always had to age mine a month after smoking or it tastes like an ashtray.
What were you smoking it in, cigarette butts?
I have done a cold smoke on some mozzarella pearls. They don't take very long and they make a great appetizers. I use an A-Maze-N pellet smoker tray. Great video Kent and Shannon! Stay healthy.
Thanks Mark and you as well
@@CowboyKentRollins trying my best. We go back to work June 1st. Hope we kicked this epidemic.
Is it possible to smoke a smoker in a smoker?
Not in public spaces
Depends how long you smoke the smoker in the smoker
Every christmas I get out the Little Cheif Smoker and Smoke up about 5lbs of Tillamook cheese for Christmas presents. I have used alder, hickory and cherry. Alder being my favourite.
this is why i am buying a smoker. holy shit what is happening to me
Welcome to middle age bud lol
I want to give a big shout out from Pennsylvania. I'm smoking 5 blocks of cheese as I write this and watching your video. Keep them coming and thanks for the kind word at the end.
cheese inspectors, so cool...i dont think how much u inspire people,..u came into my life when i really need inspiration to move on in life, to embrace life and the kindness in people ...i dont think u have no ideal what ur doing to peoples well being..i so thank u...Flying J...
Glad I could inspire during this time. You take care Flying J.
Thanks cowboy Kent enjoy all your videos and your patriotism, from Georgia.
Kent I gotta say, your receipts have never failed to delight and amuse us..your a wonder and a marvel for yrs and yrs. Thank you 😊.
Thanks for just making everyday a little better. Stay safe!
Love this video...no more buying expensive cheese. Bring on the ice for keeping the cheese cool. And if the cheese gets the drooping, just cool it and shred it for pizza or other topics for smoking cheese.
In Minas Geraes, Brazil, we are used to smoke some provolone stuffed with herbs, as rennet cheese BBQin' , but that cheedar brick is SO unexpected, man, seriously you blow my mind :O . I am appreciating your vids a lot and TexMex, Cajun and Southern food in general is becoming more and more popular here.
Take care, sir.
Thanks for watching
I'm brazilian and omg your youtube channel it is amazing 😂 your happiness make us happy!
Thanks Gabriel for watching
Ken and Shannon. Thank you for all of your videos. We have enjoyed everyone of them. I’m a potato head from Idaho so I can take advantage of the cool mountain air when I cold smoke. It’s funny that you chose those three cheeses because those have become our favorite along with sharp white cheddar. God Bless you guys!!!!
Thank you for watching. God bless my friend.
I smoke a pretty good amount of cheese, Mozzarella being my favorite. When the weather turns warmer I do all of it at night. I like the smoke, but try to limit it to a little smoke and usually don't go more than 2 1/2 hrs. I let the cheese sit in the refrigerator in an open baggie for 24 hrs. before vacuum sealing, then let it sit unopened for at least 3 weeks. Good eats.
I learn something new everytime I watch yall videos and things I never thought of Stay Safe And Stay Blessed
You be safe as well
A friend of mine using a series of a soldering iron computer fan parts some tubing and a sealable plastic container made a cold smoker.
Best smoked cheese I ever had was a smoked blue cheese. My recommendation is use a Gorgonzola and use it to stuff a bacon wrapped Date
Not sure why this was recommended to me. I smoke my meats regularly but I don’t really look at videos on it much. I am going to try this but I’m running an off set. Going to also have to say thanks for the end. As a veteran, it’s always nice when out of the blue you see some appreciation.
Mr.Rollins your videos are good medicine for depression:) Thank you! Greetings from Ukraine!)
I am new to smoking grub. Hadn't thought of doing cheese. Thanks for the idea. I LOVE all of your videos and thank you for tipping you hat sir. My wife is an active duty Army veteran. Hope you, Shan and the beagle are doing well. God Bless!!!
Adam please give your sweet wife a big thank you for all that she does. God bless my friend.