BBQ

[pdub]

Fun little logo.
Good ratings online.
Strike against em though: they used Wix to build their website.

[jhawks99]

I think a poorly made website is a point in their favor.

[ousdahl]

I used to have a hat from a cool little place outside Lolo Montana. The Lumberjack Saloon...great hat, nice fit, forest camo. good logo. In very small writing on the back right side it said "Save a Tree, Eat a Beaver" - small enough you really has to try to see it and read it. Until I had that hat, I had no idea how many people actually read what's written on hats......

Stockman's Bar in Missoula displays a tagline along the lines of, "Liquor up front, poker in the rear"

[pdub]

Ribs.
Spatchcock chicken.
Salmon.
Baked Beans.

7 hours of smokin' yesterday plus a canoe trip up to a bar for a few dranks in the middle of it.
Best batch of ribs i've made in a while.
Best beans i've ever made.

[TDub]

mustve missed the invite...

[TDub]

"you can keep that salmon sammich To ya self"

https://youtu.be/xVCIUuPns28?si=FS-7x44RImYMyRYB


( note: as if it needs to be clairified.....I love DJ Quik, top 5 hip hopper and maybe #1 most underrated; but I disagree completely with the sentiment in this particular song)

[KUTradition]

i really wanna try to do some mac’n cheese on the smoker

suggestions?

[pdub]

That's a throw on at the end of smoking something else for an hour just to get the smoke flavor.
I've done it once.
Wasn't much different than making your own mac and cheese and baking it - steps all pretty much the same - just put it in the smoker at 225-250 for an hour or so.

[KUTradition]

well that’s boring

[pdub]

Step one. Have a good smoker - i.e. not electric/pellet fed.

Step two. Pick a good pasta - Rao's is a good brand option. Boil al dente - maybe even a minute less than what they recommend.
Step three. Shred your own cheese from a block if you're smoking something ( which means you've fired up the smoker to prep for it ). Various cheddars. Gouda. Pepperjack.
I use panko sprinkles on the top of my macaroni for extra crunch.
Step four. Make your cheese sauce with cream, butter, flour and garlic.

Mix it all together. Consider oiling your pan/dutch oven/cast iron.
I'd use hickory wood.
It'll probably be done in an hour/hour and a half at 225-250.

[jhawks99]

Cream?

Ok

[pdub]

Hell yea.
What are you using, 2% up in here?

[jhawks99]

Whole milk, sometimes half and half.

Not criticizing, just curious.

[pdub]

Just like a thicker, creamier mac, especially if it's meant as a side with BBQ.

[KUTradition]

my Traeger is allsome, so gtfo with the trash talk

i appreciate all the other suggestions

[pdub]

Can't proceed with the other steps if you can't get past step 1.

[jhawks99]

Common PDub, it's set it and forget it. Why tend a fire when you can set a dial?

[pdub]

Why drive a car when you can take the bus as they say?
Some people like drivin'.

[KUTradition]

i have an app on my phone that allows me to light, set temp, set meat thermometer temp, set cook time, and shut down…all i have to do is plug the damn thing in

lazy? maybe

convenient? absolutely, particularly in inclement weather

[pdub]

Like buying a pie at the store, heating it up a little before the party, and pretending you made it.
Just my opinion.
You do you - at least you're doing something close to BBQ.