Embark on a culinary adventure with the Smoked Fried Cheese Curds, a symphony of smoky depth and satisfying crunch. The journey begins by cold-smoking the delicate cheese curds on a Yoder Smokers YS640s Pellet Grill, enhancing their essence with the subtle infusion of hickory flavor. A meticulously crafted beer batter, a blend of all-purpose flour, Cattleman’s Grill Roadhouse Seasoning, sugar, baking powder, Michelob Ultra beer, and Kozlik’s Dijon Classique Mustard, enrobes the curds, providing the perfect canvas for a crispy, golden exterior. The result is a marriage of smokiness and crunch that elevates these cheese curds to a realm of indulgence. Paired with a Chipotle Bacon Ranch dipping sauce, this dish promises a sensory delight, where each bite offers a tantalizing blend of textures and flavors.
Beer-Battered Smoked Fired Cheese Curds
Tom Jackson
Rated 5.0 stars by 1 users
Category
Starter
Cuisine
American
Servings
5
Prep Time
20 minutes
Cook Time
2 hours
Calories
456
Elevate your taste buds with the Smoked Fried Cheese Curds—an enchanting blend of smoky allure and satisfying crispiness. Begin the gastronomic experience by cold-smoking the cheese curds on the Yoder Smokers YS640s Pellet Grill, allowing the hickory-infused aroma to permeate the delicate curds. The beer batter, a carefully orchestrated medley of ingredients including Cattleman’s Grill Roadhouse Seasoning, Michelob Ultra beer, and Kozlik’s Dijon Classique Mustard, transforms the curds into golden, crispy orbs of delight. Each bite is a journey, where the smoky exterior gives way to the gooey, savory interior. Complemented by the Chipotle Bacon Ranch dipping sauce, featuring fine-diced bacon, chipotles in adobo, and a creamy herb-infused base, these smoked fried cheese curds redefine indulgence, offering a symphony of flavors that dance on the palate.
Ingredients
- 10 oz cheese curds
- 1 cup all-purpose flour
-
1 tbsp Cattleman’s Grill Roadhouse Seasoning
- 1/2 tsp sugar
- 1/4 tsp baking powder
- 1 1/4 cup light beer (we used Michelob Ultra)
-
1 tbsp Kozlik’s Dijon Classique Mustard
- 1 quart veggie oil, for frying
- 4 oz bacon, fine diced
- 1 tbsp chipotles in adobo, minced
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp buttermilk
- 2 tbsp cup parsley, minced
- 1 1/2 tsp chives, minced
- 1/2 tsp fresh dill, minced
- 1/2 tsp lemon juice
- 1 clove garlic, microplane’d
-
Cattleman’s Grill Lone Star Brisket Rub, to taste
Chipotle Bacon Ranch:
Directions
- Start your Yoder Smokers YS640s Pellet Grill, but do not ignite, just let the fans run. Fill a 6” A-MAZE-N Tube smoker with hickory pellets. Place on the main grate, left side of the grill. Ignite the pellets in the tube using a torch. Let burn for about one minute, then blow out the flame.
- Place the cheese curds on a silicone lined sheet of FrogMat. Transfer to the second shelf of the grill.
- Cold smoke the cheese curds for at least one hours, or two hours for a heavier smoke flavor. Remove and refrigerate.
While the cheese curds are cold smoking, make the Chipotle Bacon Ranch. Start by frying the chopped bacon in a Blacklock four quart deep skillet until crispy. Strain the bacon fat from the bacon. Place on paper towels to soak up extra grease.
- In a mixing bowl, combine all ingredients for the Chipotle Bacon Ranch and whisk well to combine.
- Add one quart of neutral flavored frying oil to the four quart Blacklock deep skillet. On the induction burner, bring the temperature of the oil up to 375ºF.
- Next, prepare the beer batter. Combine the flour, Cattleman’s Grill Roadhouse Seasoning, sugar, baking powder, beer and mustard in a mixing bowl and whisk until smooth.
- Dip about one third of the cold smoked cheese curds into the beer batter, then transfer directly to the hot oil. Fry until golden brown, a few minutes. Remove with a slotted spoon or spider and transfer to a wire rack over a sheet pan to let the grease drip off. Work in batches, so as not to over crown the fryer.
- Serve the smoked fried cheese curds with the chipotle bacon ranch dressing for dipping.
Recipe Note
Other Recipes You Might Enjoy:
Poutine BurgerFried Bacon Mac & CheeseRecipe Highlights and Insights:
Cheese curds, a beloved snack known for their squeaky texture and creamy flavor, have a rich history deeply rooted in the traditions of cheese-making. The origins of cheese curds can be traced back to the early days of cheese production, likely emerging in regions where dairy farming was prevalent. In the process of making cheese, milk is curdled to separate the solid curds from the liquid whey. These curds are the earliest form of cheese, and when enjoyed fresh before pressing and aging, they retain a unique texture and mild taste.
The tradition of consuming cheese curds is particularly prominent in regions with a strong dairy culture, such as the dairy heartlands of Wisconsin in the United States and parts of Canada. Wisconsin, often referred to as the "Cheese State," has a deep-rooted history of cheese production dating back to the 19th century, with European immigrants bringing their cheese-making expertise to the region. Here, cheese curds became a popular snack, often enjoyed immediately after production while they retained their signature squeakiness.
Cheese curds come in various flavors and styles, depending on the type of cheese from which they are derived. Cheddar curds are especially well-known, but curds from other cheeses like mozzarella and Colby are also enjoyed. The squeakiness of fresh cheese curds is attributed to the moisture content and the protein structure within the curd.
In recent years, cheese curds have transcended regional borders and gained popularity as a snack and culinary ingredient worldwide. Whether enjoyed in their pure, unadulterated form or incorporated into dishes like poutine or fried cheese curds, these bite-sized delights continue to captivate cheese enthusiasts and food lovers, preserving a delicious slice of history in every squeaky bite.
Nutrition
Nutrition
- Serving Size
- 1 oz
- per serving
- Calories
- 456
- Fat
- 29 grams
- 37%
- Saturated Fat
- 12 grams
- 60%
- Cholesterol
- 76 milligrams
- 25%
- Sodium
- 1269 milligrams
- 55%
- Carbs
- 24 grams
- 9%
- Fiber
- 2.2 grams
- 8%
- Sugar
- 6.5 grams
- Protein
- 26 grams
Chef Tom,
I have made many of your recipes for family and friends and they are always delicious, and a hit with everyone.
Recently on vacation a with friends we were on a food tour, and I had my first Pupusa, and it was great. Have you ever made them, and if so, do you have any Chef Tom spins on this dish?
Thanks
Gregg
Ingredient list shows:
“2 tbsp cup parsley, minced”
Is it tbsp, or cup?