Here is a quick one for you. This came from a tip from a fellow BBQ lover: Dwian Scott from the Shifting Work Podcast. He will also be featured in episode 002 of the upcoming Wren’s BBQ Podcast!
Now the original tip involves bologna but I decided to try it with salami and cheese.
What you will need:
- 1 Stick of Salami
- 1 Brick of Chaddar Cheese
Start the smoker very low 185-200. Try not to got much hotter or the cheese will turn into a puddle! cut the salami into quarters and split the cheese brick in 2.
Just let that go for about an hour or 3… and enjoy.