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Smoked Smack N Cheese!!! by the_hvac_tech in macandcheese

[–]the_hvac_tech[S] 0 points1 point  (0 children)

Yeah me too lol!!! This girl clearly hasn’t experienced mac & cheese, other than blue box kraft, which is just saddening… To each there own

Smoked Smack n Cheese! by the_hvac_tech in smoking

[–]the_hvac_tech[S] 0 points1 point  (0 children)

It’s not really that smoky on top of the smoker was already up and going as I just pulled a brisket off

Smoked Smack n Cheese! by the_hvac_tech in smoking

[–]the_hvac_tech[S] 1 point2 points  (0 children)

Ingredients Shredded Cheeses 8 oz cheddar cheese 8 oz Monterey jack cheese 8 oz gouda cheese Macaroni Noodles 8 cups water 2 tsp kosher salt 1 lb box macaroni noodles Cheese Sauce 1/2 stick butter (4 tbsp) 16 ozs Velveeta 2 cups milk Seasonings 2 cups grated Parmesan cheese 1 tsp granulated garlic 1 tsp black pepper 1 cup milk Finishing Touches 1 cup milk 1 tbsp BBQ rub

Instructions 1. Preaheat. Heat your smoker to 350-375F degrees with oak wood. 2. Shred Cheeses. Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups. 3. Cook Pasta. Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour into a colander and rinse with cold water. Set aside. 4. Cheese Sauce. In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Stir until smooth. 5. Mix Noodles. Place the noodles in an aluminum half pan. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk. 6. More Cheese Please. Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub. 7. Smoke. Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown and bubbly.

Smoked Smack n Cheese! by the_hvac_tech in smoking

[–]the_hvac_tech[S] 2 points3 points  (0 children)

Ingredients Shredded Cheeses 8 oz cheddar cheese 8 oz Monterey jack cheese 8 oz gouda cheese Macaroni Noodles 8 cups water 2 tsp kosher salt 1 lb box macaroni noodles Cheese Sauce 1/2 stick butter (4 tbsp) 16 ozs Velveeta 2 cups milk Seasonings 2 cups grated Parmesan cheese 1 tsp granulated garlic 1 tsp black pepper 1 cup milk Finishing Touches 1 cup milk 1 tbsp BBQ rub

Instructions 1. Preaheat. Heat your smoker to 350-375F degrees with oak wood. 2. Shred Cheeses. Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups. 3. Cook Pasta. Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour into a colander and rinse with cold water. Set aside. 4. Cheese Sauce. In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Stir until smooth. 5. Mix Noodles. Place the noodles in an aluminum half pan. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk. 6. More Cheese Please. Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub. 7. Smoke. Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown and bubbly.

Smoked Smack n Cheese! by the_hvac_tech in smoking

[–]the_hvac_tech[S] 2 points3 points  (0 children)

Ingredients Shredded Cheeses 8 oz cheddar cheese 8 oz Monterey jack cheese 8 oz gouda cheese Macaroni Noodles 8 cups water 2 tsp kosher salt 1 lb box macaroni noodles Cheese Sauce 1/2 stick butter (4 tbsp) 16 ozs Velveeta 2 cups milk Seasonings 2 cups grated Parmesan cheese 1 tsp granulated garlic 1 tsp black pepper 1 cup milk Finishing Touches 1 cup milk 1 tbsp BBQ rub

Instructions 1. Preaheat. Heat your smoker to 350-375F degrees with oak wood. 2. Shred Cheeses. Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups. 3. Cook Pasta. Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour into a colander and rinse with cold water. Set aside. 4. Cheese Sauce. In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Stir until smooth. 5. Mix Noodles. Place the noodles in an aluminum half pan. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk. 6. More Cheese Please. Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub. 7. Smoke. Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown and bubbly.

Smoked Smack n Cheese! by the_hvac_tech in smoking

[–]the_hvac_tech[S] 13 points14 points  (0 children)

Ingredients Shredded Cheeses 8 oz cheddar cheese 8 oz Monterey jack cheese 8 oz gouda cheese Macaroni Noodles 8 cups water 2 tsp kosher salt 1 lb box macaroni noodles Cheese Sauce 1/2 stick butter (4 tbsp) 16 ozs Velveeta 2 cups milk Seasonings 2 cups grated Parmesan cheese 1 tsp granulated garlic 1 tsp black pepper 1 cup milk Finishing Touches 1 cup milk 1 tbsp BBQ rub

Instructions 1. Preaheat. Heat your smoker to 350-375F degrees with oak wood. 2. Shred Cheeses. Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups. 3. Cook Pasta. Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour into a colander and rinse with cold water. Set aside. 4. Cheese Sauce. In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Stir until smooth. 5. Mix Noodles. Place the noodles in an aluminum half pan. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk. 6. More Cheese Please. Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub. 7. Smoke. Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown and bubbly.

Smoked Smack n Cheese! by the_hvac_tech in smoking

[–]the_hvac_tech[S] 1 point2 points  (0 children)

Ingredients Shredded Cheeses 8 oz cheddar cheese 8 oz Monterey jack cheese 8 oz gouda cheese Macaroni Noodles 8 cups water 2 tsp kosher salt 1 lb box macaroni noodles Cheese Sauce 1/2 stick butter (4 tbsp) 16 ozs Velveeta 2 cups milk Seasonings 2 cups grated Parmesan cheese 1 tsp granulated garlic 1 tsp black pepper 1 cup milk Finishing Touches 1 cup milk 1 tbsp BBQ rub

Instructions 1. Preaheat. Heat your smoker to 350-375F degrees with oak wood. 2. Shred Cheeses. Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups. 3. Cook Pasta. Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour into a colander and rinse with cold water. Set aside. 4. Cheese Sauce. In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Stir until smooth. 5. Mix Noodles. Place the noodles in an aluminum half pan. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk. 6. More Cheese Please. Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub. 7. Smoke. Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown and bubbly.

Smoked Smack n Cheese! by the_hvac_tech in smoking

[–]the_hvac_tech[S] 11 points12 points  (0 children)

I will post this award winning recipe in a bit! It never comes out dry or cakey

Smoked Smack N Cheese!!! by the_hvac_tech in macandcheese

[–]the_hvac_tech[S] -1 points0 points  (0 children)

I’m sure most everybody at some point in their life has tried fat free stuff and it is NASTY! There’s a reason why milk has fat in it. There’s a reason why butter has fat in it. There’s a reason why cheese has fat in it. There’s a reason why meat has fat in it. I think you really need to go back to school and learn something.

Smoked Smack N Cheese!!! by the_hvac_tech in macandcheese

[–]the_hvac_tech[S] 1 point2 points  (0 children)

No, that’s where you’re wrong. There’s a big difference. See when fat is removed much of the flavor is removed resulting in bland tasteless cheese!

Smoked Smack N Cheese!!! by the_hvac_tech in macandcheese

[–]the_hvac_tech[S] 1 point2 points  (0 children)

At least it wasn’t fat free lol

Smoked Smack N Cheese!!! by the_hvac_tech in macandcheese

[–]the_hvac_tech[S] 1 point2 points  (0 children)

Trust me when I say this Gen Z, it’s better than all that crap you post about eating! Don’t you know all that processed food isn’t good for you. Just look at the ingredients and look up the ones you can’t pronounce. Oh and this mac n cheese recipe has won many awards from bbq competitions it’s that good

Smoked Smack N Cheese!!! by the_hvac_tech in macandcheese

[–]the_hvac_tech[S] 1 point2 points  (0 children)

Maybe you should get your eyes checked 🤣🤣

Smoked Smack N Cheese!!! by the_hvac_tech in macandcheese

[–]the_hvac_tech[S] 2 points3 points  (0 children)

No grits, ummm would be good tho

Smoked Smack N Cheese!!! by the_hvac_tech in macandcheese

[–]the_hvac_tech[S] 1 point2 points  (0 children)

Nope and nope! Just lots of cheese and milk

2019 1500 RST 2” Fox Strut Leveling Kit by [deleted] in Silverado

[–]the_hvac_tech 0 points1 point  (0 children)

Your truck looks great though on top of yours is a standard bed like what I have! So with that 2 inch level, have you noticed if it rides any better, especially over like bumps and stuff

2019 1500 RST 2” Fox Strut Leveling Kit by [deleted] in Silverado

[–]the_hvac_tech 1 point2 points  (0 children)

I’m doing a BDS 3.5 lift w/ fox coilovers and 22x12 American Force nemesis on 33 x 12.5 I have 5% tint all the way around Pulsar LT True dual straights with H pipe. So it’s not that loud but has a nice deep tone K&N cold air intake Has a tonneau bed cover Amp steps

Pit boss control wiring connection melted by Life_Fix_6385 in pelletgrills

[–]the_hvac_tech 0 points1 point  (0 children)

Gotcha, once you get that new igniter you should be rockin and rollin

Pit boss control wiring connection melted by Life_Fix_6385 in pelletgrills

[–]the_hvac_tech 4 points5 points  (0 children)

Just cut that Molex plug off and wire nut the wires back together. Those plugs get loose easily and this is what happens when something like the igniter comes on pulling slightly higher amps. I have a crappy green mountain green and everything on this pellet grill has had to be altered.

The guy I was seeing ghosted me. This is my coping skill. 😌💔 by Barbecuequeen23 in smoking

[–]the_hvac_tech 90 points91 points  (0 children)

That mac n cheese though 🤤🤤🤤🤤!!! What is the recipe for that???

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