Preheat smoker to approximately 250˚.

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Toss with the olive oil and stir to prevent from sticking.

Meanwhile, in a large saute pan, cook the ham in some olive oil until browned, add garlic and cook a bit longer. Remove and set aside. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Slowly add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, ham, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the smoker with heavy smoke and bake for 25-30 minutes or until golden brown.

The problem with most hard boiled eggs is that they've been boiled to hell. The yolks come out as these bland grey things whose color gets transferred into the white. Our recipe is dead simple and will yield hard boiled eggs that have a nice yellow, almost translucent yolk.

First thing, never add the eggs to boiling water. Instead, place your eggs in a pan and cover with cold water. Put the burner on high and bring the water to a good boil. Boil for one minute (may need to increase slightly at higher altitudes) then turn the heat off. Next thing, do not rinse them in cold water. Instead, just set them aside in the hot water and allow them to cool down in the water for at least one hour.

Was that simple? Here it is again.... Put eggs on a pan and cover with cold water. Bring the water to a boil and boil for one minute. Allow the eggs to cool down for at least one hour in the water you just boiled them in.

That's it. Your Momma is gonna thank you for this one....

Cream butter & sugar together. Add bourbon. Shape into 1 inch balls and place on waxed paper. Refrigerate for at least 30 minutes. Place chocolate chips in a double boiler. Stir chocolate so that it melts uniformily. Continue stirring chocalate until it reaches a temperature of 155 to 118 degrees. Remove top half of double boiler to cool surface and continue stirring until chocolate thickens and reaches 78 to 79 degrees.

 To dip balls, heat up chocolate to betwen 86 and 88 degrees. Place balls one at a time on  surface of melted chocolate.