Food Smokers and Smoking Tips/Tricks/Techniques

got a 3lb boston butt on right now. figured what the hell, its a tuesday... stand by for pics later

 

yeah i figured its just me, no need for any bit more. and it was 2.99 a pound

 

Had some left over pulled pork from this weekend so we made some nachos with it last night. This was prior to the final goodies going on it. Sour cream, salsa, and Cholula.

 

They were tasty. Even had some leftovers that I brought to work today. Probably won't be as crispy but I think I'll survive

Countdown to lunch: T-2.5

 

We did some nachos with leftover brisket not too long ago. BBQ Nachos rules. Also used it to stuff a nice big baked potato. Awesome meals.

 

Never put it in a baked potato. Great idea!

 

Cough cough....Traeger....cough cough....

http://www.traegergrills.com/shop/

Best prices:
http://www.costco.com/traeger-schedule.html

 

Let me know how it turns out. Been thinking about taking my wife mac'n'cheese recipe and smoking it.

 

Not sure what your wife's Mac n cheese recipe consists of, but seems like most of the smoked recipes call for cream cheese and /or evaporated milk. Neither of which do i put in my mac n cheese. Not sure why this is but I'm sure there is a reason. That said I've never smoked a mac n cheese so I don't know what recipe to use.

 

I'm going to take the ghetto approach. Cook boxed Mac n cheese of some variety. When complete, stir in some kind of smoked meat. Viola.

 

i've done smoked mac n cheese by cooking the noodles like normal, put it in a foil pan, cover the top with shredded cheese, then leave in the smoker until the cheese on top is a little browned.

 

if you aren't cooking it in the smoker for long, precook the noodles. if you are going to leave it in there for a couple hours, you don't really have to precook them. when i do baked ziti or spaghetti, i use dry noodles or only cook them for 3 or 4 minutes to par-cook them.

 

In at 2:00pm

 

I NEED THIS!!!

 

6 hours in temp is staying at 229 , meat temp is 171

gotta love the WSM

 

It's on a season cycle for three hours per the directions. Last 45 minutes with apple wood chips.

 

Her's doesn't contain cream cheese, only thing I can think of is the cream cheese would smooth out the texture. Hers is adapted from a cracker barrel recipe she found online and changed up some to make it a bit creamier. We also do one every once in a while that I call our cheap quick mac'n'cheese saw the recipe on FoodTV and changed it up some because I didn't want veggies in my mac'n'cheese (why people got to try and make everything somewhat healthy).

I'm not sure the best way to do it. I was thinking I could take the sauce and put that on smoke for low heat, then add to the noodle then put it back on and smoke it some more at a higher temp to set it up. Also thought I could try to just add it all in to set up under the smoke.

Maybe add in some finely chopped smoked meats to add to the flavor profile. I'm just thinking it will need to add extra sauce to it so that it doesn't turn in mac'n'concrete.

 

I need to buy that new smoker.

But saving for the wedding may trump that.

 

By then I'll want that stick smoke trailer. Lol

 

I should just rent out my house for a week. Make a few grand during Super Bowl.