Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW Recipes- Smoked Mac and Cheese, Grilled Meatloaf!
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I will give the Mac 'n Cheese the old college try. I am usually not a fan of smoked mac n' cheese, but I am willing to give it a run! The higher cooking temp at 350 F, will make for some cleaner smoke too!
Meatloaf is pretty standard stuff, good recipe from Meathead. I like the use of the "dry stuff" seasoning on his, I may try that. The rest is just about how I make mine, sans the carrots but they are sweet so nothing wrong there. I also like to add a healthy dose of Parmigiano Reggiano, just love nutty cheesy taste in my loaf. Finally I use 2 parts ground beef (80/20), 1 part ground pork and 1 part ground veal. Finally my binder is ground up croutons soaked in some milk then squeezed dry. All in all smoked meatloaf is tough to beat, regardless of the variations !!
Love smoked mac and cheese and meatloaf. I use a Tyler Florence recipe for meat loaf. You make a tomato relish with it that mixes in with the meat and also gets layered on top. And finally some strips of bacon across the top. It's off the hook and I haven't found a better recipe anywhere.
For mac and cheese I start with a large pan of Stouffers which isn't bad by itself. Then add a small package of cream cheese for extra creaminess. Then I buy a 3 cheese blend that is in a shaker like what parm comes in and add that. Finally I will add a bag of crushed Chili Cheese Fritos on top. Or sometimes just to mix it up a container of French's Fried Onions!
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