Smoked Baby Back Ribs
Ingredients:
- 1 rack of baby back ribs
- 2 tbsp olive oil
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp cayenne pepper (optional for heat)
- Your favorite BBQ sauce
Instructions:
- Preheat the smoker: Set your smoker to 225°F (107°C) using your preferred wood chips (apple or hickory work well).
- Prepare the ribs: Remove the membrane from the back of the ribs. Rub the ribs with olive oil.
- Season the ribs: In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, cumin, salt, pepper, and cayenne. Rub the seasoning mixture generously over both sides of the ribs.
- Smoke the ribs: Place the ribs in the smoker bone side down and smoke for about 3 hours.
- Finish the ribs: After 3 hours, brush the ribs with BBQ sauce, and cook for an additional 1 hour, flipping and glazing with more sauce halfway through.
- Rest and serve: Let the ribs rest for 10 minutes before slicing and serving.
Smoked Mac n’ Cheese
Ingredients:
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp mustard powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter (for topping)
Instructions:
- Cook the pasta: Cook the elbow macaroni according to package directions, drain, and set aside.
- Make the cheese sauce: In a large pot, melt 4 tbsp of butter over medium heat. Add the flour and whisk to form a roux. Slowly add milk and heavy cream, whisking constantly until smooth and thickened, about 5 minutes.
- Add cheese and season: Stir in the cheddar cheese, Parmesan cheese, garlic powder, mustard powder, salt, and pepper until the cheese has melted and the sauce is smooth.
- Combine with pasta: Add the cooked pasta to the sauce and stir until well-coated.
- Smoked finish: Transfer the mac and cheese to a baking dish. Sprinkle panko breadcrumbs over the top and drizzle with melted butter. Smoke at 225°F (107°C) for 1 hour until bubbly and golden brown on top.
Cajun Pintos
Ingredients:
- 2 cups dried pinto beans (or 4 cups cooked)
- 4 cups water (for cooking dried beans)
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1/2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions:
- Cook the beans: If using dried beans, rinse and soak them overnight. Drain, and cook them in a large pot with 4 cups of water and a pinch of salt. Boil for about 1.5 hours or until tender. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
- Season and cook: Stir in the smoked paprika, cayenne, thyme, oregano, bay leaf, salt, and pepper. Add the cooked beans to the skillet and mix everything together. Simmer for about 15-20 minutes, stirring occasionally. Add water if the beans get too dry.
- Serve: Taste and adjust seasoning, then serve hot!
Seasoned Cabbage
Ingredients:
- 1 head of cabbage, shredded
- 2 tbsp butter
- 1 onion, thinly sliced
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp caraway seeds (optional)
- Salt and pepper to taste
Instructions:
- Sauté onions: In a large skillet, melt butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
- Cook cabbage: Add the shredded cabbage to the pan, season with salt and pepper, and cook for about 10-15 minutes until tender, stirring occasionally.
- Finish with flavor: Add apple cider vinegar, brown sugar, and caraway seeds, if using. Stir to combine and cook for another 5 minutes until the cabbage is caramelized and slightly sweetened.
Spaghetti Squash
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions:
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Roast the squash: Drizzle olive oil over the cut sides of the squash, and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
- Shred the squash: Once cooked, use a fork to scrape the flesh of the squash, creating “noodles.” Top with fresh parsley, if desired.