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- Four Cheese Smoked Mac 'n' Cheese
- Little Bit of Everything: Smoked Mac n Cheese
Stir in the crumbled bacon, cubed cream cheese and Velveeta, and mix until smooth. In a separate mixing bowl, combine one cup of the sharp cheddar and Gouda cheese and all of the Parmesan cheese, cooked pasta and the cream sauce. Stir gently, then spoon the mixture into a 11 x 9. Sprinkle the top with the remaining cup of shredded cheddar and Gouda cheese.
When the smoker is preheated, load the chip holder with apple wood. Place the baking pan on the center rack, seal the door and cook for one hour.
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- John McLemore's Independence Day cookout.
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Name required. Stir and enjoy! Ingredients Dry Rub: Brown sugar Honey Butter or margarine.
Four Cheese Smoked Mac 'n' Cheese
BBQ Sauce: Preheat smoker to F. Remove the rib membrane using a butter knife or a paper towel. Season ribs well. Smoke ribs for 2 hours. Remove the ribs from the smoker. On a sheet of foil, spread brown sugar, honey and butter and place the ribs meat side down.
Wrap the ribs tightly with the foil. Smoke for 1 hour. While the ribs are smoking, in a small saucepan combine ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce, salt, onion powder, garlic powder, cayenne pepper, and honey. Stir together and allow to simmer for minutes.
After 1 hour wrapped, remove the foil and sauce the ribs with the BBQ sauce and dust with Dizzy Dust.
Little Bit of Everything: Smoked Mac n Cheese
Smoke ribs for an additional 30 minutes at F. Serve and enjoy! Heat a cast iron skillet in the smoker until very hot. While the pan is heating, slice the Brussel sprouts in half.
Remove skillet with gloves and coat with olive oil. Sprinkle sea salt on skillet and place Brussel sprouts cut-side down. Remove from smoker and drizzle balsamic glaze on top.