For the chimichurri, add all ingredients to a bowl and mix

Set smoker to 200°F using Pecan wood

Lay down a sheet of Reynolds Kitchens^® Butcher Paper on a flat surface for easy cleaning

Use Worcestershire sauce as a binder, then season lamb roast heavily

Place the meat in the smoker for 3 hours

After 3 hours, bump the temperature up to 250°F

After about 4-5 hours when you’ve got a nice bark, remove the lamb

Wrap the lamb in more butcher paper, then place it back onto the smoker until it reaches an internal temperature of around 200-203°F

Remove from the smoker and let rest for at least 2 hours

Once rested, shred the lamb and build your tacos

Warm tortillas, shredded lamb, chimichurri then top off with Cotija cheese and enjoy

Preheat your smoker to 250°F

Coat the chuck roast in a thin layer of yellow mustard

Combine the salt, pepper, and garlic in a bowl and then season the chuck roast liberally on all sides with that mixture

Place the chuck roast on the smoker and let it smoke for 3-4 hours, or until it reaches an internal temperature of 165°F and the bark is firm and set

Lay down a 24” sheet of Reynolds Kitchens^® Butcher Paper and add the rendered beef tallow

Place the chuck roast on top of the beef tallow and wrap tightly in the butcher paper

Place back on the smoker for 2 more hours or until it reaches 200°F internal

Remove the roast, unwrap it, and cut it into cubes about 1-½” thick

Transfer the cubes to a clean sheet of butcher paper and top with the butter, brown sugar, and barbecue sauce

Wrap the cubes tightly and place back on the smoker for 1 more hour to braise

Let rest for 15-20 minutes then serve immediately alongside more barbecue sauce for dipping

Hydrate the dried chiles with warm water for about 10 minutes. Drain the chiles and mix them in a blender with the rest of the marinade ingredients. Pour over the ribs and let them soak for at least 2 hours.

Top with a little of your favorite BBQ seasoning and smoke at 250°F for about 2 hours, or until the bark is set (should be around 165-175°F).

Wrap with your preferred toppings (butter, agave, etc.) using a sheet of Reynolds Kitchens^® Butcher Paper. Place them back on the smoker for another hour, or until they are close to 200°F and wiggly.

Rest for 20-30 minutes and serve!

Preheat the smoker to 225°F

Prepare the chicken breasts by coating them in oil and BBQ seasoning. Allow them to rest while the smoker warms up to temperature.

Smoke the chicken breasts for about 45-60 minutes, until they reach an internal temperature of about 125°F. It does not have to be exact, just approximately.

Tear off sheets of Reynolds Kitchens^® Butcher Paper, long enough to roll each individual breast. Remove the chicken from the smoker and place them on the butcher paper. Add 2 pats of butter to each one, and wrap tightly, folding in the sides to make sure the liquid will be contained.

Place the wrapped chicken back on the smoker and cook for another 30-40 minutes until the internal temperature reaches 165°F. Remove from the heat and rest for about 10 minutes before unwrapping and slicing. There will be buttery juice in the butcher paper, this is delicious to pour over the chicken.

PREHEAT oven to 350°F. LINE a 9x13x2-inch (2-qt) casserole dish with Reynolds Wrap^® NONSTICK Aluminum Foil, with the non-stick (dull) side facing up. Set Aside.

COOK the pasta in large pot following package directions for al dente texture. DRAIN in a colander, reserving 1/2 cup of the water. Set pasta and reserved water aside.

MELT the butter in the pot over medium heat. ADD the onion; sauté until tender. STIR in the flour, salt, and pepper. GRADUALLY ADD milk and cream, WHISKING constantly, until mixture is smooth, bubbly and slightly thickened. GRADUALLY STIR in the cheddar cheese until melted. MIX in the cooked pasta, chopped chicken, and diced red pepper. If sauce is too thick, STIR in the reserved water, two tablespoons at a time, to desired texture. SPREAD the ingredients evenly in the lined casserole dish.

BAKE 25 to 30 until lightly browned, bubbly and the center of the casserole reaches 165°F. Let stand 10 minutes then serve hot.