I'll bet using smoked mozzarella would be pretty tasty in a lasagna.
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Send me a couple of Lbs of home smoked Mozzarella and I will take pictures of the empty Pyrex pan so you know how good it was.:-):-):-)
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Gas station burrito/coop
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Whats everyone doing for the big game?

Looking for some ideas here, rep to the winner
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Beer can chicken with yardbird rub. Always easy, delicious and done in a couple hours.

Did 8 racks of ribs, an 8lb pork butt and 10lbs of bologna last weekend. Definitely not looking for that long of a cook this weekend
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Pork tenderloins are a great quick smoke. I suggest an OJ brine.
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Hmm, that sounds like a potential winner right there

Serving some huge party with all that meat or what?

Yeah, 3pm central this sunday is no time to be jacking around with the smoker
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The Bomb?

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Labor day get together.
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OJ brine makes sense. Does well with pork.

Going to make Milk and Orange braised carnitas sometime next week.
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Making the most awesome French onion dip. Then doing a crockpot of pulled pork and beef chili for dinner. Cast iron corn bread. Summer sausage and cheese for snacking as well.

Good amount of vodka beforehand I'd guess. Might do a bloody ceasar.
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I'm doing a pulled smoked chicken today with an Alabama white sauce. Slaw and grilled corn on the cob.

I figured I'd use the leftover grilled corn and do an elote stuffed jalapeno popper. I'm thinking corn, mayo, cotija cheese, squeeze of lime, chili powder, wrapped in bacon and thrown on the smoker. Sweet from the corn, heat from the peno, and savory from the bacon, with a touch of smoke. Sounds like the perfect bite.
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Now that sounds good. How do you plan on smoking the chicken? Split or whole? What type of wood? Any rub? Seasoning under the skin?
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I may not always seek out ghost peppers for everything, but very very very few Italian dishes, particularly those with a red sauce, including pizza and lasagna taste as good as they do after this




And I too vouch for sweet/hot as my favorite flavor combo in most situations.

All sorts of situations call for heat, at least for my tastes.

Burritos better with a hot salsa
Eggs better with Tabasco
Popcorn better with Scorpion Pepper Salt
Same for Mac'n'Cheese
The hotter the Indian food, the better
Same for Thai, Korean and Vietnamese
etc., etc.

Most all except for desserts and drinks.


Meat and Potatoes are fine with just savory and Maillard. Steak, Pot Roast, Shepherds Pie, etc. I don't need spice for those.

Chinese is good spicy [Szechuan], but also good just savory/garlicky [Lo Mein, Broccoli Beef, etc].

That's about all the exceptions.
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I love me some crushed red. Big fan of calabrian flakes and Aleppo, too.
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