Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?

Reply
 
LinkBack Thread Tools
Old 11-20-2012, 08:12 PM   #851
jeepinjeepin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: Winston-Salem, NC
Posts: 6,391
Liked 1043 Times on 1022 Posts
Likes Given: 35

Default

Anybody ever smoke Mac and Cheese? Make it however you like it and put it in the smoker. It's like baking it in the oven but smokes the surface. Good stuff.

__________________

Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

jeepinjeepin is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2012, 08:27 PM   #852
tom_gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Houston, Texas
Posts: 621
Liked 33 Times on 27 Posts
Likes Given: 1

Default

How long do yall smoke the turkey for?

__________________
tom_gamer is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2012, 08:29 PM   #853
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 15 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch, TX
Posts: 5,154
Liked 1431 Times on 1005 Posts
Likes Given: 750

Default

I'm doing the 20lb for about 16 hours. Going slow and low like i did last year. I need to find something to smoke with it because i have room on the grill

__________________

I do not have a drinking problem. Unless I'm out of beer...

This beer isn't accidental infected. It's purposely infected.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist is online now
 
Reply With Quote Quick reply to this message
Old 11-20-2012, 08:36 PM   #854
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 41,952
Liked 6036 Times on 5280 Posts
Likes Given: 688

Default

Quote:
Originally Posted by tom_gamer View Post
How long do yall smoke the turkey for?
I smoke poultry hot and fast.

A 13lb bird at ~350*F is done in about 3-4 hours. With not much fat/collagen to break down, I don't see the point to cook a bird low and slow.
__________________
AZ_IPA is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2012, 08:39 PM   #855
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 15 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch, TX
Posts: 5,154
Liked 1431 Times on 1005 Posts
Likes Given: 750

Default

I did one that way last year and it turned out perfect. Just fell right off the bone. Its not smoking if its hot and fast

__________________

I do not have a drinking problem. Unless I'm out of beer...

This beer isn't accidental infected. It's purposely infected.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist is online now
 
Reply With Quote Quick reply to this message
Old 11-20-2012, 08:41 PM   #856
Berock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Wichita
Posts: 140
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by jeepinjeepin View Post
Anybody ever smoke Mac and Cheese? Make it however you like it and put it in the smoker. It's like baking it in the oven but smokes the surface. Good stuff.
Smoked Mac and Cheese turned out awesome. Everyone liked. I used creamy harvarti instead of gouda:

http://dadgumthatsgood.com/four-chee...-mac-n-cheese/

Four-Cheese Smoked Mac n’ Cheese

Ingredients:
1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 (8 ounces) cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups extra sharp Cheddar cheese, shredded
2 cups Gouda cheese shredded
1 cup Parmesan cheese, shredded
Directions
1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F.
2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 ½-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
4. Place in smoker and cook 1 hour at 225° F, until brown, bubbly and delicious.
__________________
Berock is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2012, 08:51 PM   #857
tom_gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Houston, Texas
Posts: 621
Liked 33 Times on 27 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Berock

Smoked Mac and Cheese turned out awesome. Everyone liked. I used creamy harvarti instead of gouda:

http://dadgumthatsgood.com/four-chee...-mac-n-cheese/

Four-Cheese Smoked Mac n’ Cheese

Ingredients:
1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 (8 ounces) cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups extra sharp Cheddar cheese, shredded
2 cups Gouda cheese shredded
1 cup Parmesan cheese, shredded
Directions
1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F.
2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 ½-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
4. Place in smoker and cook 1 hour at 225° F, until brown, bubbly and delicious.
I'm gonna do this one soon.
__________________
tom_gamer is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2012, 09:52 PM   #858
Gixxer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 931
Liked 119 Times on 99 Posts
Likes Given: 148

Default

Quote:
Originally Posted by AZ_IPA View Post
I smoke poultry hot and fast.

A 13lb bird at ~350*F is done in about 3-4 hours. With not much fat/collagen to break down, I don't see the point to cook a bird low and slow.
I do it moreso cause the skin actually crisps up with higher temps instead of rubber bands. They sell those at staples, not in my back yard.

Quote:
Originally Posted by DisturbdChemist View Post
I did one that way last year and it turned out perfect. Just fell right off the bone. Its not smoking if its hot and fast
True if you cook a yardbird long enough low and slow it will get there and be done. Meh. Hot n fast or indirect grilling whatever somebody defines it as... Still uses smoke if you want it to.
__________________
Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale
Carbing/Aging Westy 12 (2013),
In the bucket Chocolate stout, Westy 12 (new world)
On Deck Pumpkin Ale 2014, FBS clone, Port oaked amber, Old Rasputin Clone, 15% RIS
Gixxer is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 11:45 AM   #859
Tnoodle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Tulsa, Oklahoma
Posts: 304
Liked 22 Times on 17 Posts

Default

Quote:
Originally Posted by Gixxer

I do it moreso cause the skin actually crisps up with higher temps instead of rubber bands. They sell those at staples, not in my back yard.

True if you cook a yardbird long enough low and slow it will get there and be done. Meh. Hot n fast or indirect grilling whatever somebody defines it as... Still uses smoke if you want it to.
I'm with you on bird, hot and fast is the way to go. Wild bird (duck, and dove) seem to respond the best to this method.
__________________
VICTORY IS RESERVED FOR THOSE WHO ARE WILLING TO PAY THE PRICE
Tnoodle is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 01:48 AM   #860
jammin
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
jammin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Meridian, ID
Posts: 1,187
Liked 185 Times on 145 Posts
Likes Given: 124

Default

Quote:
Originally Posted by tom_gamer View Post
How long do yall smoke the turkey for?
I've done this recipe before and it's just great. The whole family was pretty impressed.
http://www.nakedwhiz.com/madmaxturkey.htm
__________________
jammin is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 02:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 04:11 PM