Cold Smokin’ Sawtooth
Cold Smokin’ Sawtooth, this week we are going do a different style of smoke. We are going to do some “Cold Smoking”. Cold smoking is under a 100 degrees or (38c).
We have a few recipes we want to do and need some cold smoked cheese and garlic. We thought while we were at it we would throw a ham chub on with Our New “Date Night Butt Rub”. We will be doing our “Smoked Garlic Sauce” and our “Smoked Chipotle Garlic Sauce”. We also thought we would do our “Prairie Fire Redux” and “Smoked Mac & Cheese”. When you add smoked cheese to your recipes it changes everything in a GREAT WAY!!!
For “Cold Smoking” you don’t even fire up the grill, but use a “Smoke Tube” for the “Kiss of Smoke”. Just let everything hang out in the smoke for a few hours. Please keep in mind this is not cooking so depending on what you’re smoking you may need to cook it later, like any uncooked meat. Our ham chub was already cooked.
I use Bull Racks for Cold Smoking so I can really load up the grill…
SEE VIDEO: http://datenightdoins.com/video-cold-smokin-sawtooth/
My Bull Racks and Smoke Tube
Cold Smokin’ Sawtooth
A Wood Pellet Grill Recipe
Prep Time: 10 mins.
Cook Time: 3 hours “Cold Smoke”
Grill: Sawtooth Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory
Ingredients: Cold Smokin Sawtooth
- Ham chub, 5 lbs. fully cooked
- 9 pounds of assorted cheese, do your favorites
- 5 lbs raw garlic cloves, peeled
- Our new “Date Night Butt Rub” seasoning
- Briggs True “Texas Mustard” sauce
Cold Smokin’ Sawtooth
A Wood Pellet Grill Recipe
Cooking Directions: Cold Smokin’ Sawtooth
You can cold smoke year round in the Sawtooth grill. But, in some parts of the country where a day at 100 degrees is considered cool you’ll need to add ice of some sort to keep your temps down. You can freeze water in milk jugs, but I found the easiest is just to put Ice Packs into a zipper bag for easy clean up and set them in the grill.
For the ham chub score it with what I call a “Diamond” cut so your seasoning can get into the meat. We rubbed it with Our New “Date Night Butt Rub” seasoning and a nice coat of Briggs True “Texas Mustard” and just set it on the Bull Rack with a drip pan under it. I didn’t want the mustard dripping on my cheese and garlic.
The cheese will be easier to work with and pick of more smoke if you cut down into smaller blocks. After smoking seal in bags and let it age for 2 weeks or as long as you can stand waiting for it. We vacuum seal it, but plastic bags will work fine.
The garlic we will make into our sauce in a day or so.
Smoky Chipotle Garlic Sauce
Smoky Chipotle Garlic Sauce see recipe: http://datenightdoins.com/smoky-chipotle-garlic-sauce/
Smoked Garlic Sauce
See recipe: http://datenightdoins.com/smoked-garlic-sauce/
I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Cold Smokin’ Sawtooth
A Wood Pellet Grill Recipe
Our New “Date Night Butt Rub” Seasoning and Briggs True “Texas Mustard”
Work the Seasoning into Your Cuts
Cheese Smells So Good!!!
Cold Smokin’ Sawtooth
A Wood Pellet Grill Recipe
Garlic is Ready
Ham is Ready For the Slicer 
Let’s Eat!!!
Cold Smokin’ Sawtooth
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain,
Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What you Love,
Ken & Patti
http://datenightdoins.com
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If you enjoy our recipes you can help support us by Subscribing to us on YouTube. And Checking Out Our New Date Night Seasoning “Date Night Butt Rub“, “Date Night Heat“, Add a Little Heat To Your Meat and “Date Night Gourmet Steak Seasoning“.
Our Thanks To:
Our new “Date Night Doins Butt Rub”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Bull Rack System
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/
Our Cutlery Provided By:
- Ham chub, 5 lbs. fully cooked
- 9 pounds of assorted cheese, do your favorites
- 5 lbs raw garlic cloves, peeled
- Our new “Date Night Butt Rub” seasoning
- Briggs True “Texas Mustard” sauce
- You can cold smoke year round in the Sawtooth grill. But, in some parts of the country where a day at 100 degrees is considered cool you’ll need to add ice of some sort to keep your temps down. You can freeze water in milk jugs, but I found the easiest is just to put Ice Packs into a zipper bag for easy clean up and set them in the grill.
- For the ham chub score it with what I call a “Diamond” cut so your seasoning can get into the meat. We rubbed it with Our New “Date Night Butt Rub” seasoning and a nice coat of Briggs True “Texas Mustard” and just set it on the Bull Rack with a drip pan under it. I didn’t want the mustard dripping on my cheese and garlic.
- The cheese will be easier to work with and pick of more smoke if you cut down into smaller blocks. After smoking seal in bags and let it age for 2 weeks or as long as you can stand waiting for it. We vacuum seal it, but plastic bags will work fine.
- The garlic we will make into our sauce in a day or so.
