Master of the Pit
SMF Premier Member
- Joined Sep 29, 2018
Certainly good looking meal. Gotta try the "mac"
Man that is some good looking comfort food right there. Points !Evening fellas and non fellas. Been working on a spread today. Started off with a nice chuck roast. Seasoned with my beef rub and onto the smoker at 225 using pecan
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After about 3.5hr IT was 158 so pulled it off and did it mississippi style.
Into a pan with a stick unsalted butter, packet of au jus, 2tbls or packet of ranch dressing, several pepperoncini and a little of the juice. Added some carrots
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Double covered in foil and back to the smoker. Pulled it off at about 208° and let rest for 1.5hr while I worked on mac n cheese.
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No progress pics for mac n cheese. But here's the recipe
1lb elbow macaroni
2C heavy cream
1.5lb sharp cheddar
Half lb gouda. I used my smoked gouda
1C sour cream
1C mayo. I used dukes
2T hot sauce
Half cup panko
Before hand cook bacon in oven until crispy and finely chop
Cook pasta until tender. 7-8min. Drain
In pot melt butter over medium heat. Add flour. Stir until it smells nutty. Add half cup heavy cream. Stir. Will thicken. Add another half cup. Stir. Then add remaining cup. Thicken for a couple minutes. Start adding cheeses slowly. You want to make sure this completely blends in the roux. After all that is together take off heat. Mix in pasta, mayo, sour cream, hot sauce, spg and make sure it mixes well. Pour in an aluminum pan. Mix the bacon with the panko. I ended up with 7.5oz of chopped bacon and mixed with the half cup panko. Spread mixture over top. Place on smoker uncovered at 300-325 for about an hour 15min. Check halfway.
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And on the smoker
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The beef pulled
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And my plate. Beef nestled on a mashed taters bed. Covered in brown gravy and I pile of smoked bacon mac. This is our go to smoked mac n cheese recipe and honestly the best I've had. Hope y'all will give it a try View attachment 468219
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