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Mac N’ Cheese is the ultimate comfort food, and the addition of home-cured bacon and oak smoke makes this the ultimate comfort Mac N’ Cheese recipe. This would be a great addition to a holiday meal or any meal, really!
Chopped bacon pieces (Matt cures his own bacon for 7 days) 1 lb. elbow macaroni 1 cup flour 12 tablespoons of butter 2 cups of whole milk 8 oz cream cheese 1 bag of sharp cheddar 1 bag of Colby Jack cheese 2 cups of Panko crumbs
Boil enough water to cook a pound of elbow noodles. While the noodles are cooking to al dente, start the cheese sauce. Starting with a classic flour/butter roux – 1 cup flour and 8 tablespoons of butter (1 stick) to a skillet over low heat. Once the roux is thickened, slowly add in 2 cups of whole milk. Once this reaches a slight boil, turn down the heat and start adding in the cheese – 8 oz of cream cheese, 1 bag of sharp cheddar and 1/2 bag of Colby Jack cheese. Save the other 1/2 of the bag for the topping. Stirring the cheeses in until nice and creamy. By now you’ve taken the noodles off and strained them and placed them in greased aluminum 1/2 sheet pan. Mix in cheese sauce with noodles and incorporate thoroughly. Set your Yoder to 225°, using oak. Hickory, apple, cherry would be great as well. For the topping – 4 tablespoons of melted butter mixed with 2 cups of Panko crumbs. Chop the bacon into pieces and add to the top of the Mac N’ Cheese mix, layer the cheese you set aside as well. Next add the breadcrumbs and put on the smoker for 2 hours or until topping is starting to brown. Once this happens take off and enjoy. Soooo delicious!
Pizza: Your favorite cheese Your favorite toppings
Set Yoder to 425 degrees. Microwave the mozzarella and cream cheese in a bowl until soft, about 40-45 seconds. Add egg, almond meal, oregano, Fajita Rub and basil and squish it all up into a dough ball. Press into a circle shape or square shape pizza on a parchment-lined baking sheet sprayed with a thin coating of olive oil or coconut oil. Poke a few holes with fork to the crust from rising while baking. Smoke it for about 12-13 minutes until it’s golden.
Pull it off, then add your toppings (mine here was pepperoni, fresh cut jalapeño unseeded, then mix of Mozzarella and Colby Jack!) Put it back in the smoker and pull it when it looks good. (anywhere from 5-10 minutes)
Passionate pitmaster revives neglected Yoder Smokers trailer Coming face-to-face with “The Brute,” Russell Klase was a little intimidated. The chef had some experience cooking on Yoder Smokers pits, but he hadn’t come across anything like the pure-steel, one-ton behemoth before him. Knowing it was his job to tame “The Brute,” Russell felt […]