Buffalo Shrimp Tacos with Smoked Bacon and Blue Cheese

Buffalo Shrimp Tacos with Smoked Bacon and Blue Cheese

What I’m about to give you is what might quite possibly be the quickest and easiest recipe I’ve done in a while. However don’t let the quickness and ease fool you, this recipe is big on flavor and quite fun to serve to your guest.

What to expect: There are few things that play better together than buffalo sauce, bacon, and blue cheese. Add some shrimp and you have yourself nothing short of Nirvana (the legendary place, not that weird rock group)I truly believe the beauty of the sauce lies in the balance of Tabasco, butter, and a pinch of garlic. I like the balance that the vinegar base of the Tabasco brings when paired with heavier flavors like blue cheese and bacon. And the shrimp? Well you wouldn’t be reading this if you didn’t like shrimp. However I tend to think it carries buffalo sauce as well as any wing.

Yield: 6 tacos

Mulitply the bacon, shrimp,and blue cheese as needed. The sauce will make easily enough for a triple batch.

* The yield will depend greatly on how much “snacking” you do while preparing this. It is FAR too easy snatch a shimp here, a slice of bacon there. So plan accordingly. But come on, if you don’t dip at least one shrimp and one bacon in the sauce while your grill side…… well YOU JUST AINT HUMAN.

What you will need:

1/3 cup Tabasco

1 cup unsalted butter

3 Tbls white vinegar

½ tsp Worcester sauce

1 Tbls chipotle powder

*Cayenne will work, I just prefer the smokey flavor chipotle brings. The pepper powder is what controls the heat of the sauce, so add or subtract according to your tolerance.

¼ tsp garlic powder

1 lb 30/40 shrimp, shelled, deveined, and tails removed.

6 or so bamboo or metal skewers

Salt and pepper

1 lb bacon

½ lb quality blue cheese

6 flour taco shells

How we did it:

Begin by placing all of your ingredients for the sauce in a “grill proof” pan and set aside.

Skewer the shrimp. Season well with salt and pepper and set aside in the refrigerator.

Set grill up of for indirect grilling. Add a couple of chunks of your favorite smoking wood. Place lid on, check and turn every 5-6 minutes, cooking to your prefered doneness.


Arrange coals for direct grilling, adding more if necessary.

Oil grates, and place shrimp and sauce pan on grill.


Stir the sauce until the butter is melted, then remove.

Cook the shrimp until it’s opaque and begins to turn pink.


Once the shrimp is done gently toast the taco shells over the direct coals.


Toss the shrimp in the sauce, I mean that both figuratively and literally.

All that’s left is to chop the bacon, crumple the blue cheese, and assemble.


Now gather friends, family, and love ones around and enjoy!


Remember what you cook isn’t nearly as important as who you cook it with.

Leave a comment

Posted by on February 2, 2017 in Uncategorized


Tags: , , , , , , , , ,

Hickory Smoked Sausage and Green beans

Hickory Smoked Sausage and Green beans

I feel like I’m treading on sacred ground here, well at least in the mid-west anyhow. Sausage, green beans and potatoes were a staple of many working class family when I was growing up. Understand, I don’t want to change it, just elevate it. It was my goal to keep the integrity of the dish the same as what I grew up with, while enhancing the flavors, the texture and the overall experience of the dish.

There’s just something special about fall, there’s a nip in the air and the colors are more vibrant. It’s times like this that I’m taken back to my childhood days when Mom would put a big pot of green beans, potatoes, and sausage on and let it simmer. I can still remember the steam coming up from the bowl as I dug in on a frosty day. As I was preparing this dish for my blog post, even more memories came flooding back as I stood in the kitchen breaking beans, a chore I truly disliked then. This time though it was an opportunity to reconnect with my mom and childhood.

My goal with this recipe is to take the mushy potatoes and green beans and give them a little texture. It’s to take the bland boiled sausage and give it some flavor.

Yield: 4-6 servings

What to expect: Green beans that are bright, and crisp to the bite. Potatoes that are firm yet yielding to a fork, and flavorful. Sausage with a nice smoky flavor, that you will also be able to taste the spices.


What you’ll need:

1 lb raw Italian sausage

1 lb small new potatoes

3lbs fresh green beans picked through and broken. I like leaving them a little long to give the dish a touch of elegance.

¼ cup of vegetable oil. (I tried olive oil but the flavor just didn’t play well with this dish)

Course Salt

Freshly ground black pepper

4 cups water

How we did it:

Begin by cutting the potatoes in half.

Add the ¼ of oil, 1 Tbls salt, and 1 Tbls black pepper to a bowl and mix well.

Add potatoes to the bowl and toss until well coated, set aside.

Set grill up for indirect grilling, add your choice of wood chunk to the coals.

Place sausage in the void between the coals.

Cook until you hear the internal juices sizzling. About 20 minutes.

CYMERA_20160416_164241 (1).jpg

Add fresh coals if necessary.

Place potatoes cut side down in the void between the coals.

While the potatoes cook let the sausage rest.

Cook until yeilding to a gentle squeeze and the skin is crisp and brown. (Basically we’re going for a roasted potato here.) About 30-45 minutes.

Slice the sausage into ¼ inch medallions.


Heavily season 4 cups of water with salt and pepper.

Bring the water to a boil.

Add the green beans only, and cook about 5-7 minutes. Just until the beans begin to start getting tender. Add the sausgae and cook another minute or so until the beans are firm but tender aka. al-dente.

Strain the water off the green beans and sausage.

Gently mix the green beans, the sausage, and potatoes in a serving bowl and enjoy.


Personally I like a little pickled red onion on mine, but that’s what I grew up with.

Remember what you cook isn’t nearly as important as who you cook it with.



Posted by on October 23, 2016 in Uncategorized


Tags: , , , , , , , ,

Buffalo Bacon BLTs

Buffalo Bacon BLTs

Bacon has been raging across not only the BBQ world but the culinary world for some time. There’s pretty much bacon EVERYTHING. Bacon burgers, bacon donuts, bacon jam, bacon wrapped anything edible, and yes I’ve even had a caramel bacon Sunday (it was quite good by the way). In the other sphere there’s Buffalo everything. Buffalo wings, Buffalo shrimp, Buffalo hamburgers, Buffalo beef jerky….. Well you get the idea. But, what if? Is it possible? Am I crazy? Dare I take two great worlds and join them together? Who am I to play culinary god? Then I realized the Harry Burnete, the chap who came up with the Reese cup must have had the same questions. I’m sure some called him crazy. But ol’ Harry dared to do it. Dared to step outside the box and push the limits. Because of that the world is a slightly better place. So tongs in hand, sidekick at my side, I stepped out. Thus I give to you a union of two amazing worlds…… (enter Space Odyssey 2001 music) BUFFALO BACON!!!!

What to expect: A slight burn, with that wonderful Buffalo tang, mingled with hickory smoke and the deep rich savory flavor that only bacon can bring. The blue cheese dressing will elevate the flavors of the bacon and the buffalo sauce.

Yield:  6 nice size sandwiches.

What you will need:


15 minutes to make the sauce, plus additional time to let it cool.

20-30 minutes total cooking time for the bacon.

  • 2/3 C Tabasco
  • 6 Tbls white vinegar
  • 1 tsp Worcester sauce
  • 1 lb butter
  • ½ tsp garlic powder
  • 1 Tbls chipotle pepper  (cayenne pepper works well too)
  • 2 lbs bacon
  • Tomatoes
  • Lettuce
  • Blue cheese or ranch dressing
  • 6 Nice hoagie rolls

How we did it.

First make the Buffalo sauce.


Combine the 2/3 cup Tabasco, 6 Tbls white vinegar, and 1 tsp Worcester sauce in a medium sauce pan over medium heat.

Add the 1 pound of butter.

After the butter is melted, stir in the ½ tsp garlic powder and Tbls chili powder.

Set sauce aside and let it cool to room temperature.

Once the sauce is cooled to room temperature, divide in half.

Place bacon in freezer bag or large non reactive bowl.

Stir the sauce very well because it will have separated by this time.

Pour half the sauce over the bacon. DO NOT REFRIGERATE! If you do your butter will solidify and you will end up with a massive chunk of butter and bacon. Assuming you let your sauce come down to room temperature, your bacon will be safe for the 30-40 minutes it takes to light your grill and start cooking.



Set your grill up for INDIRECT cooking.

Add hickory.

Cook bacon covered, in the void between the coals checking after 5 minutes.

Just a note here, if you try to cook your bacon over direct coals you will end up with bacon flambe’. Butter and bacon drippings falling onto hot coals could make for a very interesting cook, tasty no, but definitely interesting.

Once the bacon is done, add what you HAVEN’T ate to a large bowl and toss with the reserve sauce.


All that’s left to do now is build those BLTs. It just doesn’t get much better on a warm summers evening than BLTs with home grown tomatoes (matters around this house) and lettuce. Top it with a little blue cheese dressing and you’ve got yourself some foot stomping good eats.


Remember what you cook isn’t nearly as important as who you cook it with!


My wing man and son. The “who” my closing line refers to.




Posted by on August 31, 2016 in Uncategorized


Tags: , , , , , , , , , ,

Grilled Shrimp Po-Boys

Grilled Shrimp Po-Boys

My first love for cooking actually came in the form of cooking Cajun food. I always wanted to do it, but just never got around to actually doing it. Now many years later, I’ve started searching out that passion. The true beauty for me is that I can combine my two favorite loves, Cajun food and grilling/BBQ. So once again were going to head on down to the bayou for a traditional classic with a grilled spin.

We don’t set out here at The Dodd Squad Headquarters to make food healthier, sometimes it just happens. By simply grilling the shrimp instead of battering it and deep frying it we “accidentally” made it a touch healthier. We’ll try to do better the next time. I promise.

What to expect: There’s a lot going on here. First and foremost by grilling the shrimp and not hiding it a batter, you’re going to be able to taste the shrimp, and enjoy that nice little snap when you bite through it. The rub and remoulade is going to give it a nice kick of heat with a little Cajun authenticity. Add to it the the tomatoes, dill pickle chips, and some shredded lettuce and you’ve got yourself a fine sandwich, deep in flavor and texture.

Yield: 4 foot long sandwiches

What you will need:


Time: About 2 hours total.

Cajun rub/seasoning:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet paprika powder
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Remoulade sauce:


  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon dill pickle juice
  • 1 teaspoon hot sauce (preferably Tabasco, after all it’s made there)
  • 1 large clove garlic, minced and smashed

For the shrimp

  • 1-1½ pounds 16/20 shrimp, shelled, deveined, and tails off
  • 2 tablespoons Cajun rub for the shrimp on the grill
  • ¼ teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice

4 12 inch hoagie buns

Shredded lettuce, sliced tomatoes,and dill pickle chips for toppings.

How we did it:

Begin by making the rub, you’ll need it throughout the recipe.

combine all the rub ingredients together and grind in a spice grinder to a powder. If you don’t have a spice grinder don’t let that stop you. Just mix it together, that ought to be good enough.

Make the remoulade, you’re going to want to give the flavors time to “meld.”

Mix the remoulade ingredients together, stir well, cover, refrigerate.

wp-1466541226732.jpeg wp-1466541346677.jpeg

Set grill up for direct grilling.

Season shrimp well with the Cajun rub and place on skewers.


Grill over direct heat until the shrimp is opaque and turning red. About 6-8 minutes in total turning as necessary.


In a small pan mix: ¼ teaspoon salt, ¾ stick (6 tablespoons) unsalted butter, 2 teaspoons Cajun rub, 4 teaspoons Worcestershire sauce. Heat while stirring until the butter is melted, remove from heat and add 1 tablespoon of lemon juice.

Add the grilled shrimp and gently toss/stir to coat.

Assemble the sandwiches using the remoulade as you would mayonnaise.wp-1466540818028.jpeg

All that’s left to do now is surround your self with some friends, crank up the zydeco music, and take a note from old Hank Williams Sr’s book:

Pick guitar fill fruit jar and be gay-o
Son of a gun we’ll have big fun on the bayou

Remember, what you cook, isn’t nearly as important as who you cook it with.




Posted by on July 3, 2016 in Uncategorized


Tags: , , , , , , , ,

Grilled Steak Quesadillas with Hickory Smoked Cheddar and Spicy Chipotle Dipping Sauce

Grilled Steak Quesadillas with Hickory Smoked Cheddar and Spicy Chipotle Dipping Sauce

Now I suppose you could go out for Cinco de Mayo. You could go stand in line at your favorite Mexican joint. You could spend 20-30 minutes waiting for your order to arrive. OR you could have a little fun on the grill, and spend some quality time outside with friends and family. I’m going to assume you’re looking to spend a little time with the people you love doing what you love and that’s why you’re here. Or maybe I just popped up on your feed either way I’m glad you stopped by.

What to expect: The marinated steak will not only be moist and have an amazing Mexican flavor, but will be very aromatic. The addition of grilled red onion and poblanos will round out the flavor. Hickory smoked cheese will give you depth with a faint wisp of smoke that will haunt you. The spicy chipotle  dipping sauce will add heat and lighten the dish up a bit.

Yield: 4 Quesadillas


  • About 1 hour cook time.
  •  1-24 hours for marinating the meat. (1 hour is sufficient, but if you want to do it as make ahead there shouldn’t be a problem.)

What you’ll need:


For the marinade:

  • 1 12 ounce beer (preferably Mexican, think about what we’re doing here)
  • 1/2 cup canola or vegetable oil
  • 1/4 cup lime juice
  • 2 tablespoons Worcestershire sauce
  • 1-2 teaspoons hot pepper sauce (I LOVE El Yucateco for this recipe, it can be picked up in the ethnic aisle of most grocery stores)
  • ½ of a large red onion finely chopped (we’ll use the other ½ a little later on)
  • ½ cup finely chopped cilantro
  • 5 larger cloves of garlic, minced
  • 1 tablespoon chili powder (chipotle chili powder if you have it, if not cayenne will work)
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 lb thinly sliced skirt steak

For the quesadillas:

  • 4 medium to large flour tortillas
  • 1 lb hickory smoked sharp cheddar
  • 4 problanos
  • 1 ½ large red onions (told ya we’d use that other half)
  • 1 lb thinly sliced marinated skirt steak

For the spicy chipotle dipping sauce:

  • 8 oz sour cream
  • 1 small can of chipotle peppers in adobo
  • 2 tbls cilantro

Make the marinade:

Simply combine all the wet ingredients in a bowl, add the dry ingredients, and whisk.

Add the meat one slice at a time. This will insure that each slice gets full coated with no air bubbles.

Cover, and refrigerate until your ready to use. It won’t look pretty but it will be very aromatic.


Make the spicy chipotle dipping sauce:

Chop 6 chipotles.

Add them and all the adobo sauce you can fetch out of the can to the 8 oz of sour cream.

Stir in the 2 tbls of cilantro.

Mix well and refrigerate until ready to serve.

Make the quesadillas:

Slice the problanos and onions.

Shred the cheese.

wp-1462411366884.jpeg   wp-1462411489893.jpeg

Set the grill up for direct grilling.

Grill the peppers and onions until al dente.

Remove the meat one slice at a time being sure to let any excess marinade drain off.

Place on oiled grates over direct coals with open lid.

Grill, turning once. These will cook fairly fast. I’m not going to give you a time, because the meat is so thin and the temperature of coals will vary. When they look about done flip them and cook the other side.


Assemble quesadillas.


Oops a little blurry on this one.

Fold in half and place on grill over direct coals. Cook UNCOVERED watching the down side VERY CLOSELY. I can’t stress this enough, they will go from golden brown to burnt to a crisp in a heart beat. Once they are done on one side flip. We found that the trick to flipping them was using a pair of tongs in each hand. A large spatula may work but this is what worked for us.


When they’re lightly browned on both sides and and the cheese is melted, remove from the grill and slice into wedges. Plate and server with the spicy chipotle sauce, and lime wedges. I recommenced a side of lime and cilantro infused rice as a light cooling side.


Remember what you cook isn’t nearly as important as who you cook it with.


Posted by on May 4, 2016 in Uncategorized


Tags: , , , , , , , ,

Hickory Smoked Jambalaya

Hickory Smoked Jambalaya

When I seen it I knew it had to happen. My mouth immediately dropped open and the words AMAZING and BRILLIANT jumped from my mouth before I could stop them. Unfortunately I was a work. A quick text with the link was instantly sent to my son with the simple words “We’ve got to make this happen!” What is this, you ask? Smoked white rice. A great bloggist  that I follow on social media, Clint Cantwell, had posted a simple technique for cold smoking rice in his blog Here’s link to his cold smoked rice technique, How to Smoke Rice. So we did a quick test run and sure enough this stuff was everything it was billed to be. Then came the challenging task of how to use the rice, and what are the best ways to use it. I’d been craving jambalaya for some time, and even more so I’d been craving making it. So, we went with it.

What to expect: The wonderful full flavors that you get from jambalaya, with subtle hints of smoke from the rice and sausage.  The initial recipe is not super spicy, slicing some fresh Serrano peppers into it, not only gives you some nice heat but brightens up the dish and adds a layer of texture. Served on the side it allows each person to add as much fire as they desire.

Yield: Serves 4 comfortably.

*Don’t let the ingredient list scare you away from making this, you’ll be surprised how much you already have on hand other than the proteins.

What you’ll need:


2-3 hours if all done at once.

1 large chicken breast

½ lb either andouille sausage, or spicy sausage

1 medium to large onion chopped

1 large green bell pepper diced

2 stalks celery chopped

1 cup white long grain rice, rinsed, and cold smoked with hickory

1 (14.5 ounce) can diced tomatoes

2 tsp hot sauce (for authentic taste I prefer Tabasco, it is from there)

1 teaspoon Worcestershire sauce

2 cups chicken broth

2 bay leaves

½ pound medium raw shrimp, deveined (optional: tails removed)

4 green onions, thinly sliced

6 Serrano peppers sliced

1 lemon wedged into quarters

For the creole seasoning:

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons sweet paprika

1½ teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon cayenne pepper

¾ teaspoon salt

½ teaspoon freshly ground black pepper

How we did it:

Begin by rinsing your rice well, this removes the excessive glutton which tends to make the rice extremely sticky.

Cold smoke the rice. For this particular recipe I recommend a stronger smoke, something along the lines of hickory. It has a lot of flavors to compete with.

*This can be done up to a week in advance and stored in an airtight container.


Combine the ingrediants for the creole seasoning.

Place in spice grinder if you have one, and grind into a fine powder.

*Can be done a month in advance, store in an airtight container, in a cool dry place.

Set grill up for direct grilling.

Coat the chicken breast well with the seasoning, and grill over direct coals.

*Chicken can be grilled 1 day in advance.


While the chicken cooks toss you onion, green pepper, and celery in a grill pan and grill over direct coals also.

Cook until just firm to the bite.


After the chicken and veggies finish move the coals to either side for indirect grilling, and add a few fresh coals along with a couple of hickory chunks.

Place your sausage in the void and begin smoking you sausage.

*Sausage can be smoked and sliced 2-3 days in advance.


Once the sausage is done cut the chicken breast into a nice bite size dice (forgot the picture).

Slice the sausage.


Place a LARGE pan on the stove over high-medium heat.

Add the tomatoes, 2 tsp hot sauce, 1 teaspoon Worcestershire sauce, 2 cups chicken broth, onion, celery, and peppers, 1 Tbls creole seasoning.

Stir well, to mix in the flavors and the creole seasoning.

Bring to a boil.

Add rice.


Add chicken, and sausage.

Reduce heat to medium-low, simmer covered for about 10 minutes. Stirring once ½ through.

Add shrimp and cook another 10 minutes, or until rice is done and the shrimp is opaque.

Garnish with sliced scallions, and serve with lemon wedges and Serranos on the side.


Remember, what you cook isn’t nearly as important as who you cook it with.



Posted by on April 24, 2016 in Uncategorized


Tags: , , , , , , , , ,

Smokey Mac and Cheese

Smokey Mac and Cheese

I would love to tell you that this is a quick and easy recipe. That it’s something you can whip up in about 20 minutes. But I can’t. If you want quick and easy you may want to search for another recipe. If you’re looking for a recipe that will challenge your skills without taxing them to the max, this is for you. If you’re looking for a recipe that showcases your ability as a smoker, then keep reading. If you’re looking a recipe that will give you a mac & cheese that’s smokey, gooey, with rich deep flavors, then continue to scroll.

What to expect:

A very rich creamy mac and cheese with deep hints of smoke. The grilled peppers add yet another layer of flavor while the green onions not only bring texture but their own flavor. The mustard lends slight acidity to break up the heavy flavor and bring it to life.

What you will need:


Special equipment:

9X13 baking dish buttered


45 minutes for roasting and prepping the vegetables.

6 minutes for cooking the macaroni.

20 minutes total for making the béchamel (more about that later).

30 minutes for the final cook.

*Times do not include time to set up grill and get coals to lit and to temperature.


3 red peppers

3 pablano peppers (or green peppers if pablanos are unavailable)

3 bunches of green onions

2 4.5 oz cans of green chilis

2 jalapenos (optional but highly recommended )

1lb of elbow macaroni


½ cup olive oil (divided)

1 ½ lbs of smoked sharp cheddar (shredded) (divided)

*Your own cold smoked cheese is HIGHLY recommended for this, but if you don’t have any or the time I’m sure store bought will work, just not as well.

½ of quality Parmesan cheese (shredded)(divided)

1 stick unsalted butter (more for greasing the pan)

6 tbls all flour

4 cups whole milk

¾ cup heavy (aka whipping cream)

½ tsp white pepper (ground black will work if it’s what you have)

2 tbls prepared mustard (this will be to taste)

How we did it:

Begin by roasting your peppers on a grill over direct heat, until well charred on all sides.


Once they are done place them in a bowl, cover with plastic wrap, set aside, and let cool.

While the peppers are cooling cook your macaroni according to the package directions…… with a few exceptions.

  1. HEAVILY salt the water. It should taste like the ocean.
  2. Add a liberal amount of olive oil. (¼ cup or so. Or you can do it like I do, just pour it until you get a good oil slick.)
  3. Check the pasta at the ½ point of cooking, it’s usually ready at this point. It should be firm to the bite, but not “crunchy”.

I’ve found that these 3 things VASTLY improves all of my pasta cooking.

Once the pasta is done cooking, drain into a colander, shaking a few times to remove excess water. Add the remaining olive oil, mix well, and let set. This will keep your pasta from sticking together while it sets.

Remove the skins and seed pods from your now cool peppers, retaining as much of the juice as you can.

Cut the peppers into a medium dice.

Toss in a bowl with any juices you may have been able to save.

Chop the green onions along with the firm green parts and add to the bowl with the peppers.

Dump the green chilies in with the bowl containing the peppers and onions.

Mix your shredded cheeses together, then set aside 1 ½ cups for finishing.

Begin making the bèchamel.

1st mak a roux

Melt the one stick of butter in large stock pot over medium low heat.

Sprinkle flour over melted butter a tablespoon at a time and whisk in.

Once all the flour is added continue to cook and whisk or stir until it turns a light tan color. This may take longer than you may expect.


Once the roux is ready, gently add the four cups milk and ¾ heavy cream whisking constantly.

Raise heat to medium high and bring to a low boil while continuing to whisk.

Reduce heat to medium and continue to cook while stirring.

Once it coats the back of a spoon it’s ready. KEEP AN EYE ON IT, once it starts to go, it happens fast.

*If your sauce does become too thick, just give it a splash of milk to thin it down slightly.

Remove from heat, and exhale, take a drink. The tricky part is done.

While the bèchamel is still hot add your shredded cheese, about a strong handful at a time. Reserving about a cup and a half.

Stirring until melted after each addition.

Once the cheese is all melted, dump in the bowl of vegetables and mix.

Add the 2 tablespoons mustard, mix well.

Taste. This will be the primary flavor profile of your mac and cheese. If it taste to heavy, add a little more mustard. However you don’t want to taste the mustard but it should at this point have a barely, almost unnoticeable acidity to it.

If it taste well balanced and is to your liking, add the macaroni and stir well.

Take another taste, because it’s time for another decision. If the smoke is solid your not going to want to add more smoke by smoking the final product on your grill.

Pour into the buttered 9X13 pan.

*Recipe up to this point can be made 1-2 days in advance, covered and refrigerated.

When ready to cook, sprinkle remaining cheese on top.

Set up grill for indirect cooking, medium to slow coals.

If you want more smoke nows the time to add it. I recomend something light at this point like apple, cherry, or maybe oak.

Place pan on grill.

Cook until the cheese on top starts to turn a nice golden brown, about 10 minutes.

Foil the top and continue to cook until it’s heated through, about another 20 minutes.

There you go,all that’s left to do now is enjoy some very creamy, smokey mac and cheese.


Remember what you cook isn’t nearly as important as who you cook it with.

*All recipes on this site are solely those of the author unless otherwise stated.


Posted by on February 27, 2016 in Uncategorized


Tags: , , , , , , , , ,

%d bloggers like this: