Oct 05 2015
Tonight’s supper included tastes from Western and Eastern
North Carolina, Old Dave’s mac n cheese from Indiana and Billy’s slaw from
Eastern N.C. and the cook is from Ohio! Today was unusually warm, 74 deg., for
Nov. Dave and Billy are fellow LTBBQ members. I had fun being out and cooking.
I made up Billy’s slaw this morning. Billy (Savannah Stoker
Controller); I am pretty sure the slaw recipe is his version of the slaw served
at the Skylight Inn, Ayden N. C. I will see if he will post the recipe or if
it’s OK I will.
I did the Lexington pulled pork yesterday and was anxious to
try some sliders with it. I had some whole wheat slider buns to use.
I sliced some jowl bacon for over the mac n cheese and
wanted some for a slider. I got some on and then got the mac n cheese on the
top shelf of my Traeger. It took about an hour and 15 minutes for both at 325
deg. grill level. My foil pan was too shallow so I didn’t get all the cheese
and some of the cream in. I don’t think it was as creamy as Old Dave’s but
still pretty good with a great taste. The nice thing about it is you don’t have
to cook the pasta first.
The grandson came and was at a neighbors playing. My wife
just wanted two sliders with some Kah’s BBQ sauce and bacon on one. I got hers
heated in the microwave and served then the grandson came and said he would eat
a slider and some mac n cheese so I got him taken care of.
I made myself 3 sliders, one with the Lexington sauce and a
slice of bacon, one with just the sauce and one with just some of my Kimchi. I
liked all 3 and can’t say which one was the best. Then the daughter in law came
and ate some of the mac n cheese and slaw. We all liked the mac n cheese and
the DIL liked the slaw as well as me. My wife said she was not crazy about it
but she thinks she makes the best slaw! Hers is pretty good!
L to R one with sauce and bacon, one with sauce
and one with Kimchi
For the slaw
Slicing some bacon
For the Mac n Cheese
All in the pan
Mac and bacon on the smoker
Ready to serve
My supper
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