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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 06-29-2011, 01:10 PM   #1
The Grill Sergeant
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Default Mac & Cheese Question

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.
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Old 06-29-2011, 01:40 PM   #2
chad
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Cook it late and serve it fast!!
Even at the restaurant it was a battle to keep cooked off mac & cheese nice.
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Old 06-29-2011, 09:08 PM   #3
Bbq Bubba
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Keep it covered in the smoker.
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Old 06-29-2011, 09:45 PM   #4
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Quote:
Originally Posted by Bbq Bubba View Post
Keep it covered in the smoker.
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?
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Old 07-10-2011, 05:56 AM   #5
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Quote:
Originally Posted by The Grill Sergeant View Post
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:-)
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