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SMOKED MACARONI AND CHEESE ON A PITBOSS SMOKER (SIMPLE A…



Smoked Macaroni And Cheese On A Pitboss Smoker (Simple a… image

Want to master the gooey, cheesy delight that is smoked mac and cheese?

Provided by Charlie

Categories     Appetizer    main    Side Dish

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 10

8 oz Dry Macaroni
1/2 cup Butter
⅓ cup all-purpose flour
3 cups Milk
8 oz Sharp Cheddar Cheese (grated)
1 1/2 Cup shredded smoked mozzarella
7 Ounce cream cheese (cut in cubes)
1 cup Panko Bread Crumbs
½ cup Shredded Cheddar Cheese
Green onions

Steps:

  • In a pot boil pasta in salted water per package directions. Any type of pasta, such as elbow macaroni noodles or shells, can be used. Drain and mix through a tablespoon of olive oil to prevent the cooked pasta from sticking. Set aside.
  • Fresh grate the cheese mixture. Freshly grated cheese is preferable to store-bought shredded cheeses, as that tends to clump and be flavorless. Use different cheeses such as cheddar, gouda, Colby jack, mozzarella cheeses for depth of flavor experience.
  • Preheat the smoker to 225°F, using your wood chip of choice. Preheating gives a more consistent cook and starts the smoky flavor of wood pellets.
  • In a medium saucepan or cast-iron pot, add the cup of butter and melt over medium heat. Combine the flour into butter and cook for a couple of minutes to blend to a smooth thin paste. Slowly add a cup milk, a bit at a time until all added, taking care not to burn.
  • Mix in the dry mustard powder, hot sauce, cayenne pepper, salt, and black pepper to taste, until completely smooth paste forms. Lower the heat and simmer for 4 minutes, or until the sauce thickens.
  • Remove the pot from the direct heat and add in the cubed cream cheese, stirring until it melts. Repeat for the shredded cheese blend, until the sauce is a creamy and smooth cheese sauce mixture.Add the cooked macaroni noodles and mix gently, until the pasta is covered in cream cheese sauce mixture.Pour cream sauce over cooked pasta and stir to mix in completely.
  • Top with panko bread crumb mixture, cornflake crumbs, or bread crumbs, and top with an extra cup of shredded cheddar cheese. Place the cast iron pan to the smoker and close it. Cook for 45 minutes at 220° or until the top is browning.

Nutrition Facts : Calories 485 kcal, ServingSize 1 serving

HOW TO SMOKE A FLANK STEAK ON A PELLET GRILL {TRAEGER, PIT BOSS, …



How to Smoke a Flank Steak on a Pellet Grill {Traeger, Pit Boss, … image

A flank steak is heavily seasoned with a dry rub and then smoked until an internal temperature of 135F is reached. The steak is sliced thinly against the grain and served with peppers and onions.

Provided by Smokin Dave

Total Time 150 minutes

Prep Time 60 minutes

Cook Time 90 minutes

Number Of Ingredients 5

1 flank steak (about 1.5 pounds)
3 tbls Dry Rub for Beef - Steer Season by Meat Mitch or our Award Winning Brisket Rub.
I sweet yellow onion
1 orange bell pepper
1 tablespoon peanut oil

Steps:

  • Trim the flank steak of any large deposits of surface fat.
  • Season the steak with dry rub and let sit for 30-60 minutes.
  • Thinly slice the onions and peppers.
  • Smoke the flank steak at 225F for 90 minutes with hickory to an internal temperature of 135F.
  • Remove the steak from the smoker, cover, and allow to rest.
  • Toss the peppers and onions with peanut oil and a dash of salt and pepper and sauté them until slightly brown and tender.
  • Slice the smoked flank steak thin against the grain and serve with the peppers and onions.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

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