Please try this easy smoke pork chop recipe. I had John Henry’s Butter pecan Rob. Thick cut Iowa pork chops Inch and a half thick pork chops. To make smoked macaroni and cheese I start off with a pound of elbow noodles. Let noodles boil until Done to your liking. Drain noodles put back into the boiling pot with no water.To the pot you want to add two sticks of butter along with 16 ounces of Valvedere cheese 16 ounces of Parmesan cheese 16 ounces of Marcella cheese. Add black pepper salt to taste kosher salt that is. The secret ingredient is the cream cheese sour cream mix and stir well.
Remember to grease your pan real good spray it off with some Pam nonstick spray. Pour the mixture into The pan at all the mixture into the pan top with cheese of your choice I use mild cheddar cheese for the recipe Bert put in a hot smoker let us smoke for two hours. Let the macaroni and cheese wraps and serve and enjoy.
JOHN HENRY
Growing up in East Texas, John Henry has wonderful memories of summer picnics, county fairs and great barbeque. So East Texas flavor is what he had in mind when he created his award winning barbeque sauces, spices and rubs. His strive for perfection and superb taste are the concepts behind everything he does.
Original of the video here
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BBQ Pork Recipes
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