- 492 Posts. Joined 6/2012
- Location: Akron, OH
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Memorial Day Weekend - Saturday Kickoff
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Two pretty substantial slabs
Cut them to be a little more uniform. Rubbed the slabs with Jeff's rub, the scraps with some KC BBQ rub, then threw it all on. Going to eat the scraps as little snacks along the way.
More to come.
Well, it was quite a fight to maintain temps. Wasn't the smoker so much as me committing the cardinal sin of resealing my smoker, and not doing a test burn to see how it behaved with the new seal. Anyway, we've reached the foiling point...
And I added a little foiling juice, made from rib seasoning, apple cider vinegar, and chicken broth.
And here are the rest:
Wife decided to throw on some mac and cheese to smoke with me, using a four cheese recipe we found last year
Another view of the mac
Foil stage is done...time to glaze and let sit in the smoke again
Trust me...I'm a doctor
Looking good, ready for another hour
Took the juice from the foil, added ketchup and honey, and reducing for a sauce
Mac is done...beautiful color and still tender
There's the cheesy goodness
Dog loves his smoker, lol
Yep, it got hit hard
Another slice. Would have been perfect, except I had to take a bite, lol
Well, there it is! Flank steak tomorrow.
Sorry to hear you're under the weather. Get well soon.
I'll dig up the recipe (or link to it) and add in my wife's mods. It's good stuff. There's a good amount of Gouda in it, and it really takes the smoke well.