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. Attachment 491847
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. Attachment 491851Attachment 491848
So once again, ate to much ( as usual lol)
Attachment 491849Attachment 491850


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Mighty fine looking vittles!!

Sure looks good...

Good looking plate of food. Looks delicious

Awesome combination,, your Mac sounds interesting, care to elaborate on exactly what you did to get there. Sounds worth trying.

now that is food bro ......mmmmm yum

That’s a delicious looking hearty meal!

Quote:

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Originally Posted by Rojo

Awesome combination,, your Mac sounds interesting, care to elaborate on exactly what you did to get there. Sounds worth trying.

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Nothing special really, but good.

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 [emoji23])
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 term[emoji13] and 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.

Crawfish tails sounds amazing, unfortunately not all that available up here in CT, I might have to order some.


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I showed your recipe to my bride and explained where I wanted to take it. She grinned. I will post it up.

Oh boy, I can't wait to see where you go with it!