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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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05-25-2013, 02:18 PM | #1 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Smoky Spicy Mac & Cheese (Pron)
I've been going through some older pics and found a few cooks which I hadn't posted yet. The first up is my Smoky, Spicy Mac & Cheese.
Ingredients 1 lb cubed ham, I used some leftover home-cured and smoke christmas ham for this 8 oz bacon 2 jalapenos and 1 hatch green chile, roasted, seeded & diced 1 med yellow onion diced 1 can Rotelle 4 C whole milk 8 oz cold smoked white cheddar cheese 8 oz cold smoked pepper jack cheese 1 T coleman's mustard powder 1 tsp paprika 1/2 tsp cayenne 1 stick of butter ~6 tbs flour 2-bay leaves 1/2 C bread crumbs I started by browning the ham, bacon & vegetables Then shredded the cheese and sprinkled with a little bit of the flour. This helps it melt in the sauce a little more smoothly. Next I created a sauce (sorry no pics of this step). Melt the butter in the bottom of a large pan and the add flour and cook over med heat stirring constantly for 5-7 minutes until you have a dirty blonde colored roux. At this point add in the mustard, paprika, cayenne and bay leaves and stir for another 30 seconds or so until it becomes fragrant. Slowly whisk in the milk and then bring to a simmer over medium heat, stirring regularly. At this point you'll have a slightly think bechemel sauce. Add your bacon, ham, peppers, onions and rotelle and let cook on low heat, just below a simmer for 10-15 minutes. Now it's time to add the cheese. Add cheese a handfull at a time and stir until fully melted and incorporated, be patient with this step as you don't want the sauce to break. Finally add in some par cooked macaroni. Mix the bread crumbs with a little bit of melted butter, just enough to moisten and then spinkle over the top of the mac and cheese and pop into the oven or smoker at 350* until browned and bubbly, about 30 minutes. Serve up and enjoy!
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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05-25-2013, 03:56 PM | #4 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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I'll have some of that!
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05-25-2013, 04:26 PM | #5 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Looks like great sunday lunch!!
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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05-25-2013, 04:40 PM | #6 |
Is lookin for wood to cook with.
Join Date: 04-28-13
Location: Arkansas River Valley
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Awesome!!!
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"Mango"--UDS "Be quick but don't hurry." |
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05-25-2013, 04:45 PM | #7 |
Full Fledged Farker
Join Date: 03-02-13
Location: Hendersonville, TN
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That made my mouth water....
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05-25-2013, 04:48 PM | #8 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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I Love Mac and Cheese...and that Looks Great !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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05-25-2013, 06:40 PM | #9 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Yummy, nice job and pics!
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05-25-2013, 06:46 PM | #10 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Wow that looks delish
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