We put a container of BelGioioso Burrata into a disposable hotel pan on our grill, that was turned off. We lit our smoking tube and closed the lid. We smoked the burrata for 20 minutes, then turned them over in their brine and smoked them for 20 more minutes. When the burrata was done smoking, it had a complex smoke flavor, and the brine had a full smoke flavor. We put the brine and burrata back into its original packaging and back into the refrigerator to allow the flavors to marry, blend, and mature. Tomorrow we will dive into the cheese and see where we can take it, besides my mouth.
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