Can't believe this is my first post & it isn't about meat!
I have been playing with a smoked mac n' cheese & the peppers seem a little lost. I use chopped red bells & jalapenos that I slightly soften by sautéing for 5 minutes in bacon fat. I am smoking the whole thing at 225 for around 3 hours (apple wood is my preferred for this). I'd like a little more crisp for texture in the peppers, but don't want them to seem raw. What are thoughts on adding all the pepper raw to the mix right before it goes on the smoker?
BTW--Meathead's Memphis Rub really adds a lot to mac n' cheese!
Thanks in advance.
Tim
I have been playing with a smoked mac n' cheese & the peppers seem a little lost. I use chopped red bells & jalapenos that I slightly soften by sautéing for 5 minutes in bacon fat. I am smoking the whole thing at 225 for around 3 hours (apple wood is my preferred for this). I'd like a little more crisp for texture in the peppers, but don't want them to seem raw. What are thoughts on adding all the pepper raw to the mix right before it goes on the smoker?
BTW--Meathead's Memphis Rub really adds a lot to mac n' cheese!
Thanks in advance.
Tim
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