Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
06-19-2013, 05:03 PM | #1 |
Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
|
Smoked Sausage and Jalapeno Mac-n-Cheese(w pron)
Going back to my childhood one of my favorite comfort meals was polish sausage in a box of kraft mac-n-cheese. Seeing how this weeks throwdown is a tubesteak throwdown, I settled on making a gourmet version of my childhood favorite
Here is the cast of character You have macaroni noodles, jalapeno, onion, my favorite smoked sausage, gruyere, extra sharp cheddar, and some parmesan The sausages went on the Akorn to warm through and get a little bit more smoke on them While they warmed through it was time to boil the pasta. You want the pasta extra al dente as it will also get baked later on. It was also time to make a nice smooth cheese sauce. The secret to my cheese sauce is adding an egg in Then I pulled off the sausages to slice up. It was now time to saute the onions and jalapenos. After a few minutes the sausage would be added in to get some crust on the outside of them After the sausage caramelized, it was time to add the pasta and cheese sauce Then some more cheddar was thrown on top and it is now in the Akorn heating through. |
|
Thanks from: ---> |
06-19-2013, 05:14 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Looking good so far! My mom used to make something similar with leftover ham, in the oven of course. I can only imagine how good it's gonna be with a little smoke added.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thanks from:---> |
06-19-2013, 05:15 PM | #3 | |
Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
|
Quote:
Yeah the child hood version was always made in the oven. I haven't had this meal in years so I am excited. If it was not for the tubesteak throwdown, this idea would have probably never crossed my mind. That is reason enough to do the throwdowns, win or lose |
|
|
Thanks from:---> |
06-19-2013, 05:17 PM | #4 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
You are doing it right there man! Love it
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
06-19-2013, 05:37 PM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Oooooo! Gimme gimme gimme!
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thanks from:---> |
06-19-2013, 05:58 PM | #8 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
|
Yeah... I need some of dat!
__________________
Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
|
Thanks from:---> |
06-19-2013, 06:44 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
|
That looks like a dinner of champions to me.
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
|
Thanks from:---> |
06-19-2013, 06:49 PM | #12 |
Full Fledged Farker
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
|
I have to try making that, good job.
__________________
Lang 36" Hybrid offset w/warmer Box Weber Smokey Mtn 22-1/2" Jumbo Joe Stainless 18" Smokey Joe mini Smokin Cajun Gasser |
|
Thanks from:---> |
06-19-2013, 06:50 PM | #13 |
is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
|
Very nice. Very cheesy.
Bet it was good.
__________________
Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
|
06-19-2013, 07:47 PM | #14 |
Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
|
|
|
06-19-2013, 08:59 PM | #15 |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
|
I'd make sweet love to that dish right there...there ain't a single ingredient I don't love.
__________________
Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
|
Thread Tools | |
|
|