Quote:
Originally Posted by BigRedChief
Tomorrow I’m doing some ribs and trying a new recipe for smoked Mac&Cheese. Has 5 cheeses and stays in the smoker longer.
|
went with the old school 3-2-1 method. 1/2 sauced at the end. 1/2 not. Used apple juice and rub in the foil part. Mac&Cheese worked out great. Stayed in at 225 for 1.5 hours. Planko/bacon butter mix on top.