3 Bean Smoked Beans, Vampire Rub Ribs, Smoked Mac and Cheese with Garlic Confit topping and Chipotle Honey Sauced Ribs.
Trying to get all of this together at the same time left little time for pictures.
Fired up the Pit Boss and rubbed one rack of ribs with Meat Church Holy Voodoo and the other rack with a Garlic and Black Pepper based custom rub.
Whole those were starting, a new batch of Garlic Confit was made in preparation for topping Cold Iron's Smoked Mac and Cheese.
Instead of elbows, I chose to use Gemelli to help grab all the flavors.
After 2 hours the Vampire Rub Ribs were wrapped in butcher paper that was seasoned with some left over garlic infused olive oil from simmering the garlic cloves in.
The other rack was sauced with a homemade Chipotle Honey sauce and set for 15 min then wrapped in foil.
The Mac and Cheese was added to the smoker at this time.
The Beans were added shortly thereafter so that all the things finished at the same time.
The Garlic Confit was added to the Mac and Cheese for the last 30 minutes.
Chipotle Honey Sauce:
1 7oz can Chipotle Peppers in Adobo
1/2 Cup Chicken Stock
12oz Honey
2 Tablespoons unsalted butter
Put Chipotle Peppers and chicken stock in food processor and puree.
Pour mixture through seive to remove all seeds and chunks.
Heat butter in skillet on stove top and add screened Chipotle Pepper mixture. Stir in Honey and heat thoroughly.
Cold Iron's Smoked Mac and Cheese
2 1/2 cups of uncooked elbow noodles
3/4 stick butter
12 ounces yellow cheddar cheese, shred a brick it melts better and less oil
4 oz. Velveeta cheese to make it creamier
5 cup heavy cream
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper
2.5 hours at 240. Careful not to over cook. Stir 3 times toward the end.
BEANS
6 slices thick-cut bacon, diced
1 large shallot diced
1 Tablespoon garlic, minced
1 cup tomato sauce
¼ cup balsamic vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup Dijon mustard
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 15 oz can black beans
1 15 oz can navy beans
1 15 oz can red beans
Thank you if you read this far!
Trying to get all of this together at the same time left little time for pictures.
Fired up the Pit Boss and rubbed one rack of ribs with Meat Church Holy Voodoo and the other rack with a Garlic and Black Pepper based custom rub.
Whole those were starting, a new batch of Garlic Confit was made in preparation for topping Cold Iron's Smoked Mac and Cheese.
Instead of elbows, I chose to use Gemelli to help grab all the flavors.
After 2 hours the Vampire Rub Ribs were wrapped in butcher paper that was seasoned with some left over garlic infused olive oil from simmering the garlic cloves in.
The other rack was sauced with a homemade Chipotle Honey sauce and set for 15 min then wrapped in foil.
The Mac and Cheese was added to the smoker at this time.
The Beans were added shortly thereafter so that all the things finished at the same time.
The Garlic Confit was added to the Mac and Cheese for the last 30 minutes.
Chipotle Honey Sauce:
1 7oz can Chipotle Peppers in Adobo
1/2 Cup Chicken Stock
12oz Honey
2 Tablespoons unsalted butter
Put Chipotle Peppers and chicken stock in food processor and puree.
Pour mixture through seive to remove all seeds and chunks.
Heat butter in skillet on stove top and add screened Chipotle Pepper mixture. Stir in Honey and heat thoroughly.
Cold Iron's Smoked Mac and Cheese
2 1/2 cups of uncooked elbow noodles
3/4 stick butter
12 ounces yellow cheddar cheese, shred a brick it melts better and less oil
4 oz. Velveeta cheese to make it creamier
5 cup heavy cream
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper
2.5 hours at 240. Careful not to over cook. Stir 3 times toward the end.
BEANS
6 slices thick-cut bacon, diced
1 large shallot diced
1 Tablespoon garlic, minced
1 cup tomato sauce
¼ cup balsamic vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup Dijon mustard
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 15 oz can black beans
1 15 oz can navy beans
1 15 oz can red beans
Thank you if you read this far!
