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The Grill Sergeant
06-29-2011, 01:10 PM
Ok all your folks that cater... I have found the smoked mac n cheese is the "bomb" but I don't know how to keep it warm and creamy at the same time.

chad
06-29-2011, 01:40 PM
Cook it late and serve it fast!!
Even at the restaurant it was a battle to keep cooked off mac & cheese nice.

Bbq Bubba
06-29-2011, 09:08 PM
Keep it covered in the smoker. :shock:

The Grill Sergeant
06-29-2011, 09:45 PM
Keep it covered in the smoker. :shock:

I can add smoked meats & smoked cheeses, but keeping it covered??? Doesn't that defeat the smoke absorption.

I been thinkin about makin sure the sauce is "soupy" and carmelizing the top with a hand torch...

Waddya think?

WaywardSon
07-10-2011, 05:56 AM
I can add smoked meats & smoked cheeses, but keeping it covered??? Doesn't that defeat the smoke absorption.

I been thinkin about makin sure the sauce is "soupy" and carmelizing the top with a hand torch...

Waddya think?

Well, the dang stuff is just hard to hold. Make the sauce soupy for sure & I think it also helps to make sure the mac is cooked well so that it does not continue to absorb moisture from the sauce while it is being held. I cover after cooking... hold at 140 and hope it goes fast:-)