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My pretty green babies and their friends.....
And here is my secret, whipped cream cheese mixed with rub mix
And another little'l secret, i dust the them before the pepper jack cheese goes on.
And here they are with another dusting of rub. Now waiting to hit the smoker.
Thanks for...
So this weekend will be 2 tri's with some smoked mac and cheese and smoked wicked beans. I ran to the wood supplier and grabbed cherry and peach (My normal mo is apple but got to try it) So I am going to do half and half with the wood. This is my tri's with half rubbed down about to get dusted...
Dave, Thanks for the info but after 2 hours do the noddles come out al dente? Or do they come out "perfectly cooked" Reason I ask is I have 6 small mouths that will be eating it so I want to come as close to normal mac and cheese.
Hey ya'll. doing some mac and cheese this weekend and have a question. Some recipes call for al dente then smoke @ 225 for 2+ hours. Others call for fully cooked pasta with 1 hour smoke time. Has anyone done one or the other or both and what is best? Thanks in advance. Smoke on!!!!!!!!!!!!
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