How to make Smoked Fried Cheese Curds

Beer-Battered Smoked Fried Cheese Curds


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.



Comments (2)

  • Comment Author: Gregg Johnson

    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?


  • Comment Author: Jaws O.

    Ingredient list shows:
    “2 tbsp cup parsley, minced”

    Is it tbsp, or cup?

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