Where’s there’s smoke there’s a woman who smells like a campfire. That woman was me as I tried smoking cheese for the first time this past June. Armed with a 30W smoldering iron, a tin can, hardwood chips and my Weber I was ready to MacGyver it up. The Spread article about the experience will also tell you everything you need to know. (Including how I struggled through a hurricane-like storm to achieve my lofty goal…..a smoked cheese burger). But it did not include pictures of how this simple technique will make you look like a culinary superstar.
So here, with visuals, is the step by step.
STEP 1: Remove the label from your can. Now open the top with a can-opener about 2/3 of the way around. Bend back the lid and remove the contents (save for later). Rinse out the can.
STEP 2: Using a triangular can opener…
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