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Setting up to smoke some macaroni and cheese following Ben's recipe
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Awesome. Excited to see what you think of it.
I think the next time I make it I'm going to try adding some fresh cheese curds. I'm not sure how well they'll melt, but I have to try it at least once. This is Wisconsin after all.
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They tasted great. My wife added some Swiss cheese to it. Bacon next time
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Maybe a big rack of spare ribs tomorrow, if it doesn't rain again, but it looks like it will.
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Looks great Jan!
Fishing is much more than fish. It is the great occasion when we may return to the fine simplicity of our forefathers.
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Damn, that looks great Ben!
I've never done a pork butt, I have one in the freezer though, waiting.
Details please!
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Never apologize mister, it's a sign of weakness. - Capt. Nathan Cutting Brittles
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Thanks, it was tasty.
Fired up the smoker this morning at 4AM. While that was coming up to temp I rubbed it with yellow mustard and then liberally applied a sweet bbq rub.
After it was on the smoker I made a bourbon brown sugar mop sauce. I mopped it once an hour with the sauce until it hit an IT of 165°. Then I put it into an aluminum pan and dumped the rest of the sauce over top. Cover the pan with foil and back on the smoker until I hit an IT of 203°.
I let it rest for an hour in a cooler and then got to pulling.
Fishing is much more than fish. It is the great occasion when we may return to the fine simplicity of our forefathers.