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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-04-2013, 01:27 AM   #16
Is lookin for wood to cook with.
Join Date: 06-24-12
Location: Whiteville, NC

Wow, thanks again everyone! So many new recipes to try!
22.5 WSM, 22.5 Weber One Touch, 36 Char-broil Commercial 4 burner Gas Grill
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Old 03-04-2013, 08:08 AM   #17
BBQ Bacon
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Join Date: 09-22-11
Location: Canyon, BC

The only thing I can really add here is use 3+ types of cheese. I usually have cheddar, asiago, mozzarella, parmesan, gouda and brie as a base for my mac n cheese.
Did someone say Bacon?
18.5" Weber Smokey Mountain Cooker.
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Old 03-04-2013, 01:45 PM   #18
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Join Date: 10-15-12
Location: Anaheim, CA

Originally Posted by rcbaughn View Post
I think the secret to good mac and cheese is making the roux before you add the cheese. Always helps mine from separating into a grease slick. Never done baked mac and cheese though.
Good point. I used to do the Velveeta thing, but if you're going to eat mac and cheese, you should use real cheese. I have borrowed from Martha Stewart's recipe for mac and cheese, but used masa for the roux.

It's baked, but I think I'm going to have to stick it on the smoker this weekend.
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