Super Smoker

Mark Drew shares tips and experience smoking food

Mark Drew is one of the leading minds in malaria research in the world (see page 8). This year, the Ohio State College of Medicine researcher became the food chair for the Upper Arlington High School Crew team, of which his daughter, Matilda, is a member.

Drew began smoking meat when he was a kid in the Pacific Northwest after salmon fishing trips. He says that his father would often have large groups over for outdoor cooking, which was how he fell in love with it.

Of course, he could use his extensive knowledge of biochemistry to inform his cooking and technique, but “that takes the fun out of it,” he says.

Drew has made a hobby of learning best practices in cooking, with a wealth of knowledge on how people have prepared meat throughout history.

For a traditional smoked salmon recipe and personal story from Mark Drew, check out the online version of this story at www.trivillagemagazine.com.

If you want to become better at smoking or grilling meats, Drew says, the best way to start is with easier, low-stakes projects. He says that smoking pork shoulder should be foolproof and the excess meat

Smoked Mac and Cheese

Ingredients

• 2 tbsp. butter

• 2 tbsp. flour

• 2 cups heavy cream

• 1lb. extra sharp cheddar (shredded)

• ½ lb. Monterey Jack (shredded)

• 1-2 tbsp. hot sauce

• ~2 tsp. all-purpose seasoning (e.g. Old Bay, cajun, etc.)

• 1 cup mayo

• 1 cup sour cream

• 12 oz. elbow macaroni noodles (cooked)

• 1/2 cup panko

• 12 oz. thin sliced bacon, cooked crispy (reserve ~2 tbsp. grease)

• Butter or non-stick spray for preparing pan

• Wood for smoking (a medium wood like pecan or oak)

Method

• Pre-heat smoker to 350° and allow to stabilize for 15-20 minutes. Prepare pasta according to package directions, drain and set aside. Grate both cheeses and set aside.

• In a wide saucepan, heat 2 tbsp. of butter and 2 tbsp. of flour over medium heat. Stir constantly until the roux starts to smell a little nutty, about 3-5 minutes. Gradually add heavy cream while stirring until sauce thickens. Add grated cheeses in batches, stirring until smooth and creamy. Add seasoning plus 1-2 tbsp. of your favorite hot sauce, to taste.

• Mix cooked pasta with the sauce, mayo and sour cream and pour into a prepared smoker-safe dish (a 13-inch cast iron skillet is ideal).

• Combine cooked bacon and panko in food processor with reserved bacon grease (or oil) and pulse until bacon is coarsely chopped. Top mac and cheese with panko/bacon mixture.

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The Foundation’s Upper Arlington Community Center Capital Campaign surpassed $8M in private support. A lead gift by the late Loann Crane will have a lasting impact for future generations, celebrating the legacy of her husband, Bob Crane.

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• Place the skillet in a 350° smoker for 1 hour or until mac and cheese becomes hot and bubbly. Check halfway through the cooking time as smokers and grills will vary. If mac and cheese is getting too dark, cover with foil and continue cooking.

Variations

• Smoked lobster mac: Boil a lobster, replacing 1 cup of the heavy cream with lobster stock. Coarsely chop lobster meat and mix into pasta mixture.

• Smoked brisket mac: Add in ~1 lb. of cubed, smoked brisket, omitting bacon.

• Jalapeno mac: To sauce add ~½ cup pickled jalapenos plus pickling juice to taste. Omit bacon and top dish with tablespoon dollops of cream cheese plus more jalapenos during last 15 minutes of smoking.

will keep well when wrapped up and put in the freezer.

Another tip from the smoke master? Get a good thermometer and a quality pair of tongs. Drew has had the same pair of tongs since 2002 and says they are perfect for keeping his hands safe and it is worth the extra money to get a pair that won’t break and can handle high temperatures.

A thermometer that can get you a quick, accurate read is essential. Interfering with meat as little as possible while grilling or cooking means a tastier dish. Expensive grills and smokers are much less important than the technique, tools and practice, Drew says.

“You can cook great food on a $40 Smokey Joe with a good spatula and tongs,” he says.

Tyler Kirkendall is an editor at CityScene Media Group. Feedback welcome at tkirkendall@ cityscenemediagroup.com.