I haven't got to smoke anything in a while and I couldn't contain my excitement. I smoked an 8 lb beef clod with a simple salt, pepper, onion powder and garlic powder rub. While at it I put in a 10 lb bone-in pork butt. I use Country Head on pretty much every pork butt. The final smoke was a mac & cheese recipe I feel I have perfected. It is the first time for the just salt and pepper and it turned out better than I hoped. Everything was smoked with mesquite. I love my Cookshack.
Mac & Cheese
Beef & Pork in the Cookshack
Edited by sethhpu - 7/13/14 at 7:45pm