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Smoked green Chile & bacon mac & cheese. Roast your favorite green chiles until the skin is black all the way around. Cover then in plastic wrap on a plate. Once they are for sweating, pull the skin off and chop the chiles. You then make a cheese sauce starting by making a roux of melted butter & all purpose flour being careful not to brown the butter. Then pour in a pint of whole milk. When the milk starts to bubble, gradually add 2 cups Monterrey Jack while whisking to let it melt. Add another cup of your favorite shredded cheeses. I normally use extra sharp cheddar I have smoked using oak along with some of my smoked gouda & jalapeno havarti. Stir the cheeses until melted and reduce the heat to low. Cook large macaroni (16 oz.) until soft but not al dente. Put the macaroni in a large aluminum roasting pan fit for the grill. Pour in the cheese mixture, add the chiles & stir. Fry your bacon of choice in a skillet, chop and stir it in. Place the roasting pan in the smoker for 45 minutes then top with a mixture of salt & pepper, bread crumbs, parmesan, Monterrey Jack & cheddar. Serve as a side dish with your favorite meal. Salut.
I will go with smoked chocolate ice cream. Simply cold smoke your chocolate with Todd's items and then make your ice cream with the chocolate. People think you are crazy until they taste it.