SLIME

6oz White School Glue

1 TBL + 1 tsp Baking soda

1.5 TBL Saline Solution

Liquid Food color

Mix all together.  If too sticky, add a little saline at a time until it bonds together,

Store in an airtight container in a little bit of water to prevent it from drying out.

SMOKED MAC 'N' CHEESE

2 Cups Uncooked Macaroni (8oz)
1/2 Stick Of Butter, Cut Into Small Cubes
3 Cups Milk
2 Cups Heavy Cream
16oz Cheese (Sharp Cheddar Is My Favorite But I’ve Also Done 8oz Sharp & 8oz Co-Jack)

4oz Velveeta
Salt & Pepper To Taste


Mix All Together In 9x13ish Size Pan
Smoke At 225 Degrees For 2 Hours


If You Like It Really Cheesy, You Can Sprinkle Top With More Cheese And Put Under Broiler To Brown Top.

SMOKED RIBS

Your Favorite Dry Rub

Your Favorite BBQ Sauce

1.  Cut Rack In Half And Remove The Membrane From Back Of Ribs

2.  Rub Generously With Dry Rub

3.  Smoke At 225 Degrees

     Baby Backs – 2 Hours

     Short Ribs – 3 Hours

4.  Put In A Pan And Wrap Tight with Foil.
     (Can Add A Little Apple Juice In Bottom Of Pan If Desired)

5.  Smoke At 225 Degrees For 2 Hours

6.  Remove From Pan, Baste With BBQ Sauce

7.  Smoke At 225 Degrees For 1 Hour.

SMOKED JALAPENO POPPERS

8oz Cream Cheese

8oz Shredded Co-Jack

2-4 TBL Hot Sauce (Tabasco Or Franks)

1 Tsp Black Pepper

12 Fresh Jalapeno Peppers

12 Slices Bacon, Cut In Half

24 Toothpicks

Cut Peppers In Half, Take Out Seeds And Membrane

Mix All But Bacon & Halved Peppers

Stuff The Peppers With The Cheese Mix

Wrap With Bacon And Secure With Toothpick

Smoke At 250 Degrees For 1.5 – 2 Hours.