The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-27-2013, 08:15 PM   #1
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default mac-n-cheese

I spent the day tearing up a portion of my yard. For the first time in 4 years, I am planting a tomato and pepper garden. Largely, the lay off was due to physical issues. But, a little at a time, I will get it done. And today's reward...



Three cheese macaroni and cheese. I did it in the oven, as lighting the pit wasn't going to happen after the tilling. Still, I do not believe this will suck. Now, beer...
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 04-27-2013, 08:17 PM   #2
Mark Warren
is one Smokin' Farker

 
Mark Warren's Avatar
 
Join Date: 04-16-13
Location: here
Downloads: 1
Uploads: 1
Default

Nice! Goes really good with Salmon you know.
Mark Warren is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 08:19 PM   #3
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

Your stuff never sucks landarc. It looks terrific.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is online now   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 08:20 PM   #4
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

I've been having issues with mac and cheese lately, I can't find one that I like. I have to say, I'd hit yours Bob. Looks excellent!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 08:21 PM   #5
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Looks good from here.

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 08:22 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mark Warren View Post
Nice! Goes really good with Salmon you know.
Nothing goes well with salmon

Quote:
Originally Posted by Bonewagon View Post
Your stuff never sucks landarc. It looks terrific.
Thanks, I wanted jalapenos in it, but, forgot to buy them

Quote:
Originally Posted by cowgirl View Post
I've been having issues with mac and cheese lately, I can't find one that I like. I have to say, I'd hit yours Bob. Looks excellent!
I have a hard time finding some that I don't like. You'll live longer
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from: --->
Unread 04-27-2013, 08:26 PM   #7
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

Looks good!
Making some tomorrow.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 08:51 PM   #8
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

Looks great, Bob. What else is in it besides the three cheeses?
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Unread 04-27-2013, 08:54 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

macaroni

forgot something


__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 04-27-2013, 08:56 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I made it with gluten free macaroni, and a basic white sauce that was loaded up with cheddar, muenster and gouda cheese. Some Dave and Barney's seasoning, two bunches of chopped scallions and a bunch of Italian parsley, and 1/2 of a yellow onion, minced. Then, that was sauteed down in the roux prior to making the white sauce. Mixed it all together and into the oven for 30 minutes at 400F. Total amounts...1 pound of uncooked pasta, 1 pint of milk, 3 tablespoons of butter and flour.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 09:02 PM   #11
VA-Dave
Full Fledged Farker

 
VA-Dave's Avatar
 
Join Date: 12-26-12
Location: Goode,VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
I made it with gluten free macaroni, and a basic white sauce that was loaded up with cheddar, muenster and gouda cheese. Some Dave and Barney's seasoning, two bunches of chopped scallions and a bunch of Italian parsley, and 1/2 of a yellow onion, minced. Then, that was sauteed down in the roux prior to making the white sauce. Mixed it all together and into the oven for 30 minutes at 400F. Total amounts...1 pound of uncooked pasta, 1 pint of milk, 3 tablespoons of butter and flour.
You lost me at onions my friend.

But I think we can agree that Mac & cheese is the bomb, anytime, anywhere.

Thanks for sharing Bob.

Dave
__________________
Proud member of the Zero's Club
VA-Dave is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 09:06 PM   #12
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I almost skipped the onions
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 09:10 PM   #13
bbqwilly
is One Chatty Farker

 
bbqwilly's Avatar
 
Join Date: 02-03-12
Location: Chickamauga, Ga
Downloads: 0
Uploads: 0
Default

I love mac n cheese. Yours looks exceptional.
bbqwilly is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 09:12 PM   #14
VA-Dave
Full Fledged Farker

 
VA-Dave's Avatar
 
Join Date: 12-26-12
Location: Goode,VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
I almost skipped the onions
Even though I cant stand them, I do understand what they bring to a dish in terms of flavor.

Dave
__________________
Proud member of the Zero's Club
VA-Dave is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2013, 09:15 PM   #15
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I mince the onions up quite fine and cook them down in the roux, they are not texturally detectable and the flavor is quite smooth and integrated. That being said, if you hate onions, they are there.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:21 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts