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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Macaroni and cheese rises to new heights after hitting the grill in this smoked mac and cheese recipe. Baked over live fire with the perfect touch of smoke, the end result is a rich and smoky mac-and-cheese that you’ll dream of for days to come. Served as a main course or side dish, smoked mac and cheese is a surefire hit.
Months of experiments produced a superb grilled meatloaf recipe, a meatloaf that may be just as good cold on a sandwich as hot from the grill. Meatloaf is perhaps the ultimate comfort food, but can often miss the mark when it comes to flavor, texture, moisture, and/or crust. This recipe hits every mark exactly.
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.
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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