Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Here is the recipe. I used Cabot Farmhouse Reserve Cheddar and added a couple tablespoons of sugar.
https://www.spendwithpennies.com/dill-pickle-pasta-salad/#wprm-recipe-container-134645
Haven’t seen dill pickle pasta salad on here, so figured I’d show a pic of my lunch. Local butcher house sausage smoked on the Pit Boss with a side of homemade dill pickle pasta salad. Not a big fan of pickles, but this stuff is very good. Had it with smoked chicken this weekend and went well...
The most consistent smoke that you will get is on a pellet smoker. I’ve tried bbq from offset smokers and most of the time it tastes like cigarette smoke. But for some reason, people think the harder they work the better the bbq will be. But I let them be.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.