Recipe Guide

SMOKED MAC & CHEESE

INGREDIENTS

16 OZ ELBOW MACARONI

8 OZ PACKAGE CREAM CHEESE

CUT INTO CHUNKS

1 CUPPARMESAN CHEESE

1 TSP SALT

2 CUPS GOUDA CHEESE

2 CUPS EXTRA SHARP CHEDDAR CHEESE

3 CUPS MILK

1/4 CUP ALL-PURPOSE FLOUR

1/4 CUP BUTTER

1/2 TSP BLACK PEPPER

Load the wood tray with one small handful

of wood chips and preheat smoker to 225°F.

Cook pasta according to package directions.

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. Season with

salt and pepper.

In a large bowl, combine 1 cup Cheddar,

1 cup Gouda cheese, Parmesan cheese,

pasta, cream sauce, and optional ingredients.

Spoon mixture into an 11 x 9½ inch

aluminum roasting pan coated with nonstick

cooking spray.

Sprinkle top with remaining Cheddar

cheese and Gouda cheese.

Place in smoker and cook 1 hour at 225°F,

until brown, bubbly and delicious.

INSTRUCTIONS

PAGE 1
SMOKED MAC & CHEESE INGREDIENTS 16 OZ ELBOW MACARONI 8 OZ PACKAGE CREAM CHEESE CUT INTO CHUNKS 2 CUPS EXTRA SHARP CHEDDAR CHEESE 1 CUPPARMESAN CHEESE 1 TSP SALT 2 CUPS GOUDA CHEESE 3 CUPS MILK 1/4 CUP ALL-PURPOSE FLOUR 1/4 CUP BUTTER 1/2 TSP BLACK PEPPER INSTRUCTIONS Load the wood tray with one small handful of wood chips and preheat smoker to 225°F. Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter.
PAGE 2
SMOKED PORK TENDERLOIN INGREDIENTS 1 PORK TENDERLOIN (2 TO 3 POUNDS) 1 BOTTLE GARLIC AND HERB MARINADE (YOUR PREFERRED BRAND) INSTRUCTIONS Pierce pork tenderloin with a fork to allow marinade to permeate through the meat. Place pork tenderloin in a resealable plastic bag and pour in 1 bottle garlic and herb marinade. Cover and refrigerate. The longer the better! Place pork tenderloin on aluminum foil and pour marinade over tenderloin. Seal up foil with marinade and tenderloin, and wrap with foil again.
PAGE 3
PORK BUTT INGREDIENTS 1 PORK BUTT (6 - 8 POUNDS) COARSE MUSTARD FAVORITE OR HOMEMADE PORK SEASONING INSTRUCTIONS Light your grill and set temperature to 275°F. On a Gravity Series® grill, it should take less than 10 minutes to reach temperature. While the grill comes to temperature, coat pork butt with coarse mustard. To layer on additional flavors, coat with a favorite pork seasoning. Once the grill has reached temperature, smoke the pork butt for 6 to 8 hours at 275°F.