ADAM’S PULLED PORK

Rub two 6-7 lb boston butts in yellow mustard, then coat with your favorite dry rub. (Adam prefers Butt Rub.)  Add a sprinkle of hickory chips to your charcoal.  Place butts in a v-rack in disposable foil pan.  Light the charcoal from the top and place pan in egg.  (Note the egg will smoke a lot.)  Smoke for 18-20 hours at 225°.  Call Adam at 770-888-3636 with questions.

CORN ON THE COB WITH A TWIST

4Ears Fresh Corn on the Cob
3 TBSP Butter or Margarine, Melted
Your favorite BBQ dry rub

Soak corn in cold water for 1-2 hours.  Pull back husks but do not remove.  Remove Silks.  Rub Melted butter or margarine onto the ears.  Sprinkle with dry rub.  Pull the husks back over the ears and tie back together at the top with a small piece of husk.

Set the Egg up for direct cooking at 325° for 30-35 minutes, turning often.  When done, remove the outer husk by twisting the stalk at the bottom and the entire husk will fall away.

CREAMY MAC & CHEESE

6 TBSP. butter, divided
2 TBSP all-purpose flour
2 cups heavy cream
8-oz. pkg. cream cheese, cubed
2 cups Cheddar cheese, shredded (Sometimes I mix aged white cheddar and gouda)
2 tsp. spicy brown mustard
1/2 tsp. salt
1/4 tsp. pepper
7 ozs. elbow macaroni, cooked
3/4 cups bread crumbs

Preheat oven to 400°.  Melt 4 TBSP butter in a large pot.  Stir flour until smooth.  Gradually add cream, stirring often.  Bring to boil.  Reduce heat and add cream cheese, cheddar cheese, mustard, salt and pepper.  Stir until cheese is melted.  Add cooked macaroni to cheese sauce.  Transfer to a 13 x 9 baking dish.  In a separate saucepan, melt the remaining 2 TBSP butter and toss with bread crumbs (I often add a spicy garlic seasoning or cayenne pepper).  Sprinkle over the macaroni.  Bake uncovered or until golden brown.  

Note:  I usually double the recipe for 6 or more people.