The first thing - I saw it on Serious Eats (I think) was a new way to cook pasta that doesn't heat the kitchen up like an inferno.
Put your past and cold water in a pan (4 qts or just big enough to hold the pasta and some water. Put it on the stove and bring to a boil, add salt, stir, cover, and remove from the heat. Time for as long as it says to cook the pasta (a couple minutes less for al dente). It works!
We had a jinormous chuck roast (about 4" thick) that I rubbed and Bob put on the smoker. About 40 minutes before the roast was done we put a pot of Mac & Cheese in the smoker (with some home grown smoked poblanos thrown in). OMG!!!! This was the best Mac & Cheese ever - fire up the smokers!!!
Put your past and cold water in a pan (4 qts or just big enough to hold the pasta and some water. Put it on the stove and bring to a boil, add salt, stir, cover, and remove from the heat. Time for as long as it says to cook the pasta (a couple minutes less for al dente). It works!
We had a jinormous chuck roast (about 4" thick) that I rubbed and Bob put on the smoker. About 40 minutes before the roast was done we put a pot of Mac & Cheese in the smoker (with some home grown smoked poblanos thrown in). OMG!!!! This was the best Mac & Cheese ever - fire up the smokers!!!
You only live once . . . but if you do it right once should be enough!