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Cooking/Food thread

xseler

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Home made chicken noodle soup with carrots, celery, onion, garlic, and dill. MMmmmmmm!!!

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Jon3830

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Wowzers. That is low and slow for a bird. I can't tell, is it stuffed? Looks great. Do you temp it with a thermometer in the breast &/or thigh or just go by time or what?
I go by temp in breast and thigh, when breast is about 10° from done i cover with foil. Its stuffed with a mix of apple and oranges.

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RickN

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Any of you guys ever made Smoked Mac & Cheese? They have been talking about it in the cast iron cooking group and it sounds good. I may need to find a cheap electric smoker.

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HJB

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That’s exactly what I cooked tonight.
Added a little crushed red pepper for some light heat.
I will be making a large batch of that following Thanksgiving. I make kind of a soup base made with lots of carrots, celery and onion, with no noodles. Then I portion it off in 5 or 6 batches and freeze those. Then when we are ready for it for dinner, I thaw it out and add a can of chicken broth, boil some noodles in another can of chicken broth and then mix those together. That makes a full batch that is plenty for both of us to eat for at least a couple of meals. Crumble up a little bit of cornbread in it and it is a hearty meal. I don't put red pepper in mine because the wife does not like the spice, so about 6 or 8 dashes of Tobasco or Louisiana Hot Sauce give it the kick I like. That lasts us most of the winter for a real quick and delicious meal.
 

xseler

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Any of you guys ever made Smoked Mac & Cheese? They have been talking about it in the cast iron cooking group and it sounds good. I may need to find a cheap electric smoker.

View attachment 181321

Rick, I made a cheap smoker out of a 3 drawer filing cabinet. Have a stainless colander in the bottom drawer to hold the charcoal and wood chips. Middle drawer holds a stainless bowl for any liquid. Top drawer has a stainless rack wired to the drawer to hold the meat. Installed a thermometer in the top drawer. No need to have any vents for the smoke outlet. It usually holds at around 220* which is perfect for what I use it for.

I think I have $10 invested in it (thermometer). Already had the stainless and found the filing cabinet on a 'big trash day'.

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xseler

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I will be making a large batch of that following Thanksgiving. I make kind of a soup base made with lots of carrots, celery and onion, with no noodles. Then I portion it off in 5 or 6 batches and freeze those. Then when we are ready for it for dinner, I thaw it out and add a can of chicken broth, boil some noodles in another can of chicken broth and then mix those together. That makes a full batch that is plenty for both of us to eat for at least a couple of meals. Crumble up a little bit of cornbread in it and it is a hearty meal. I don't put red pepper in mine because the wife does not like the spice, so about 6 or 8 dashes of Tobasco or Louisiana Hot Sauce give it the kick I like. That lasts us most of the winter for a real quick and delicious meal.


My folks (in their 80's) keep a gallon size bag in the freezer. Anytime they have leftover vegetables from a meal, they go in the bag --- no matter what they are. When the bag gets full, they make a batch of Slop Soup --- their name, not mine. Most of the time it turns out really good!

They are from the 'waste not/want not' generation.


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