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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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06-29-2011, 01:10 PM
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#1 |
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Full Fledged Farker
Join Date: 08-24-10
Location: Omaha, NE
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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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22.5 WSM, CB940, 26 MB Pro Kettle, Thermos Grill-2-Go, Maverick ET-7 & Taylor Digi, BBQ Guru |
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06-29-2011, 01:40 PM
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#2 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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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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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker |
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06-29-2011, 09:08 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Keep it covered in the smoker.
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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06-29-2011, 09:45 PM
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#4 | |
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Full Fledged Farker
Join Date: 08-24-10
Location: Omaha, NE
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Quote:
I been thinkin about makin sure the sauce is "soupy" and carmelizing the top with a hand torch... Waddya think?
__________________
22.5 WSM, CB940, 26 MB Pro Kettle, Thermos Grill-2-Go, Maverick ET-7 & Taylor Digi, BBQ Guru |
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07-10-2011, 05:56 AM
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#5 | |
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Is lookin for wood to cook with.
Join Date: 04-24-11
Location: Paducah, KY
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