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Smoked Baby Back Ruibs, Smoked Mac n Cheese, Cajun Pintos, Seasoned Cabbage, and Spaghetti Squash

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:

  1. Preheat the smoker: Set your smoker to 225°F (107°C) using your preferred wood chips (apple or hickory work well).
  2. Prepare the ribs: Remove the membrane from the back of the ribs. Rub the ribs with olive oil.
  3. 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.
  4. Smoke the ribs: Place the ribs in the smoker bone side down and smoke for about 3 hours.
  5. 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.
  6. 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:

  1. Cook the pasta: Cook the elbow macaroni according to package directions, drain, and set aside.
  2. 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.
  3. 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.
  4. Combine with pasta: Add the cooked pasta to the sauce and stir until well-coated.
  5. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. Sauté onions: In a large skillet, melt butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
  2. 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.
  3. 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:

  1. Preheat the oven: Preheat the oven to 375°F (190°C).
  2. Prepare the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. 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.
  4. Shred the squash: Once cooked, use a fork to scrape the flesh of the squash, creating “noodles.” Top with fresh parsley, if desired.

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