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  1. IMG00659-20121014-1631.jpg

    IMG00659-20121014-1631.jpg

  2. IMG00658-20121014-1552.jpg

    IMG00658-20121014-1552.jpg

  3. IMG00657-20121014-1447.jpg

    IMG00657-20121014-1447.jpg

  4. IMG00656-20121014-1301.jpg

    IMG00656-20121014-1301.jpg

  5. IMG00655-20121014-1223.jpg

    IMG00655-20121014-1223.jpg

  6. vegassmokeout

    Its a 2 tri-tip weekend w/Q view ( M & C and wicked beans on the side)

    Mac and Cheese........ More to come...............
  7. IMG00654-20121014-1133.jpg

    IMG00654-20121014-1133.jpg

  8. vegassmokeout

    I was bored and since I have the smoker fired up......................ABT's + Q view and dusty littl

    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...
  9. IMG00652-20121014-1000.jpg

    IMG00652-20121014-1000.jpg

  10. IMG00651-20121014-0958.jpg

    IMG00651-20121014-0958.jpg

  11. IMG00650-20121014-0944.jpg

    IMG00650-20121014-0944.jpg

  12. IMG00653-20121014-1009.jpg

    IMG00653-20121014-1009.jpg

  13. vegassmokeout

    Its a 2 tri-tip weekend w/Q view ( M & C and wicked beans on the side)

    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...
  14. tri tip 1.jpg

    tri tip 1.jpg

  15. vegassmokeout

    Mac and cheese question

    A masterbuilt recipe. 2 cups of milk is the only liquid to the 32 of of noodles.  Then ill kick it up from there. 
  16. vegassmokeout

    Mac and cheese question

    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. 
  17. vegassmokeout

    Mac and cheese question

    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!!!!!!!!!!!!
  18. vegassmokeout

    Tri-Tip, Shrimp, and beans oh my. w/ q-view.

    What temp did you pull your tri's off at?  They look awesome!!!!!!!!!!!
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