First things first, a few days ago I did a little late night slow smoking. Beef ribs, and tri-tip, classic BBQ rub, plenty of apple wood smoke, sweet, tender, beefy goodness. It was down home BBQ. It was good. Now, every time I pass the fridge I have been opening it up and taking a bit of left over tri-tip. (The ribs lasted a whole 10 minutes). It was just sitting there in my fridge, next to a big block of cheddar cheese. This just seemed like a natural evolution. BBQ Tri-Tip Mac N' Cheese. Way better than that blue box nonsense. Oh and a little splash of siracha.
