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Reply With QuoteMighty fine looking vittles!!
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Smoker fired up again
So after a busy day of setting up 5 stand and shooting clays with 6lbtest it was time to do some cooking. I prepped a rack of ribs at 5:30 this morning so my son could just fire up the Treager and toss them on @12:00 while I was still at the club. Did the 3-2-1 method.
While the ribs were on I made a simple béchamel and seasoned with S/P, smoked paprika, and some Franks red hot for Mac n cheese, shredded some gruyere cheese and Monterey Jack with jalapeño. Fried up some bacon and tossed together for a nice side. Mama made some coleslaw. The boy wanted collard greens so I cheated there with a can from the basement.
So once again, ate to much ( as usual lol)
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Dexterpreacher, SuperDave336, 6poundtest, Smitty39365, Rojo, S10CHEVY, kycreek, GREENFISH LIKED above post
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Mighty fine looking vittles!!
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Sure looks good...
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Good looking plate of food. Looks delicious
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Awesome combination,, your Mac sounds interesting, care to elaborate on exactly what you did to get there. Sounds worth trying.
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now that is food bro ......mmmmm yum
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That’s a delicious looking hearty meal!
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Nothing special really, but good.Originally Posted by Rojo
1/2 cup butter (1 stick)
1/2 cup flour, melt butter, add flour for a roux stirring constantly so as not to burn, for a couple minutes to cook the flour.
Add (slowly) 2 cup of milk stirring constantly, salt/pepper to taste about teaspoon of each I didn't measure. About a teaspoon of smoked paprika and a few dashes of Franks Red Hot ( I put that s__t on everything)
We had a block of Gruyère and one Monterey pepper jack jalapeño shredded about 3 cups worth maybe 4 all together ( save some for the topping). Basically just keep adding cheese to the correct " gooeyness "
Yes that's a technical termand a 12oz package of bacon chopped, cooked, drained.
Add to 1lb cooked pasta of choice, I used elbows.
Bake 350 15-20 till bubbly and browned top ( I did use the broiler for the last few minutes to speed things up)
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Maybe next time I'll add some hot pepper ?? flakes or sweat down some sliced jalapeño in the bacon grease and add in for some extra kick. Being a simple (basic) béchamel you can really play with the flavors however you want.
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I think I can make that work because I'm going to drop a couple of pounds of Crawfish Tails into it too.
Thank you for posting what you did.
