Here are a few pics, some you may have already seen. Large home made smoker which can hold 350-400lbs of kielbasa. Medium home made smoker that does birds and fish. Smoked pheasantKielbasaPork shoulder (pulled pork) in the electric smokerSmoked venison ribs
Well, the smoked corned beef brisket was amazing. A 5.5 lb piece disappeared in a flash. I was lucky to get a sandwich and a small chunk of leftover.6.5 hour smoke at 240-250. The meat was tender, not salty, juicy and really full of flavor. The sauce it cooked in, bourbon, brown sugar, molasses & beef broth made a super reduction and glaze for the finish.Also on the menu were, clams casino, stuffed portobello mushrooms and smoked Mac and cheese. Our guests brought fresh steamed corn, salt potatoes, a really unique cold spaghetti salad and a tomato zucchini dish baked in a Dutch oven.It was a really enjoyable party with horse shoes to follow. In retrospect, I should have smoked 2 briskets.Rg
Looks and sounds delicious!
You were a great help Bill. Your advice to cut the temps down and lengthen the cook was spot on. I'm old....but I listen ( when I can hear) Rg
CAN TOU HEAR ME NOW MAC?Rg
It was good mac and cheese, but I'll keep playing with it. I'll take any recipes offered.Love this new cooking experience. The electric smoker is super easy. CAN TOU HEAR ME NOW MAC?Rg
There so many ways to make mac and cheese. Rg
I do pretty much the same but I start with butter, sauté some minced onion and minced jalapeños. Then add flour to make a roux. Then I use 1% milk to thin to a cream sauce. Add salt, pepper and cheese. I'll thin more with milk as necessary to make the cheese sauce smooth. We prefer cooked rotini for macaroni. Italian cheeses are more stringy. Cheddars, jack or Munster are smoother in the finished sauce. I'll stay away from the Italian varieties next time. Extra sharp cheddar would be perfect. The cast iron skillet worked well for the smoker. The bacon was good on top....bacon is good on anything. There so many ways to make mac and cheese. Rg