ಚಿಕನ್
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 01-09-2014, 01:14 AM   #1
Aussie Vonnie
Found some matches.
 
Join Date: 01-01-14
Location: Victoria, Australia
Downloads: 0
Uploads: 0
Default Macaroni Cheese

We do a lot or our cooking outside in one of our many, many styles of bbq's but one dish that I simply can not master is Macaroni Cheese. I simply love this dish so any ideas are more than welcome.
cheers Vonnie
Aussie Vonnie is offline   Reply With Quote


Unread 01-09-2014, 01:16 AM   #2
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default

If you look in the bash section under the socal thread, i have a recipe.

look it over and ask....

no, i don't use velveeta. i used to, but i don't now.
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Unread 01-09-2014, 01:17 AM   #3
sportsnut
is one Smokin' Farker

 
sportsnut's Avatar
 
Join Date: 02-12-09
Location: Eugene, Oregon
Downloads: 0
Uploads: 0
Default

I buy it pre made from Costco and just throw it in the smoker. $10 easy as can be and delicious.
__________________
"Just because your right doesn't mean I'm wrong"

Weber 22" WSM
Weber 14" WSM
Weber Performer
Weber Smokey Joe
The fastest red back-lit Thermapen ever made
Maverick ET733
sportsnut is offline   Reply With Quote


Unread 01-09-2014, 01:35 AM   #4
GoolsbyMD
Full Fledged Farker
 
Join Date: 07-19-13
Location: Chesapeake, VA
Downloads: 0
Uploads: 0
Default

Blue box kraft. Add pepper. Reminisce childhood
__________________
US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.
GoolsbyMD is offline   Reply With Quote


Thanks from:--->
Unread 01-09-2014, 02:18 AM   #5
Aussie Vonnie
Found some matches.
 
Join Date: 01-01-14
Location: Victoria, Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GoolsbyMD View Post
Blue box kraft. Add pepper. Reminisce childhood
Thanks Goolsby Is this blue box kraft a cheese or pre packed macaroni and cheese ? As we have this cheese down under
cheers Vonnie
Aussie Vonnie is offline   Reply With Quote


Unread 01-09-2014, 03:18 AM   #6
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Milk,Phlour,cheese,white wine,salt,pepper...make a sauce out of this.
Put the raw macaroni in an ovendish,drown the macaroni in it,top it off with more cheese,cook it till it's done.
You can also make a blonde roux Phirst but I'm a lazy cook.
Most of the time I make the sauce out of cream instead of milk and Phlour.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador

Last edited by Phubar; 01-09-2014 at 04:48 AM..
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 01-09-2014, 03:44 AM   #7
coachop94
Knows what a fatty is.
 
coachop94's Avatar
 
Join Date: 04-01-07
Location: vista,california
Downloads: 0
Uploads: 0
Smile Sipmle & Delicious

Quote:
Originally Posted by Aussie Vonnie View Post
Thanks Goolsby Is this blue box kraft a cheese or pre packed macaroni and cheese ? As we have this cheese down under
cheers Vonnie
The pre-packaged Mac n Cheese cook as instructed on package then add chopped onion & sour cream. Put into a greased baking dish add shredded cheese bake until melted & bubbly.
__________________
Momma Not Playing. Now sit down be Quiet and enjoy the ride. Weber One Touch Gold,Brinkman Water Smoker & Turkey Fryer Smokey Joe Silver CostPlus Cast Iron Grill
coachop94 is offline   Reply With Quote


Unread 01-09-2014, 04:05 AM   #8
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by GoolsbyMD View Post
Blue box kraft. Add pepper. Reminisce childhood
Cooking out of a box? Is this listed under the boiled ribs section?...Just wondering..

I like to boil noodles to the first stage of eldente, recipe for premix is milk, sour cream, can cheese wiz or nacho cheese, cubes or shred monte-ray jack-pepper cheese, hot sauce, then warm this up before mixxing with noodles, add pepper, season salt, oinion and top off with slices of swiss or provalone, seal up before going to smoker as open it will grab too much smoke...really good...you also can chop jalepeno'
__________________
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
BigBellyBBQ is offline   Reply With Quote


Unread 01-09-2014, 05:29 AM   #9
GoolsbyMD
Full Fledged Farker
 
Join Date: 07-19-13
Location: Chesapeake, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BigBellyBBQ View Post
Cooking out of a box? Is this listed under the boiled ribs section?...Just wondering..
I like to keep it simple sometimes. What shape is your Backwoods Fatboy cooker?

Same as the stumps
__________________
US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.
GoolsbyMD is offline   Reply With Quote


Unread 01-09-2014, 07:43 AM   #10
ncBBQtx
Knows what a fatty is.
 
ncBBQtx's Avatar
 
Join Date: 01-03-14
Location: CC MD
Downloads: 0
Uploads: 0
Default

Here is my recipe, people RAVE over this... I made it once for the Fisher House and now it is a heavily requested donation. It's a time consuming recipe and when I make this it's the first item to disappear.

I've made it a bunch so here are my tips, you can sub cheeses but you need 8 ounces of sharp cheese or it's too bland. Use whole milk, not 2% and don't even bother if you are using skim (which is technically not even "milk").

Don't use dried packaged breadcrumbs (nasty on this dish), leave them off or sprinkle a little extra cheese on top if you don't feel like making breadcrumbs.

I've never put this in a smoker but I imagine the smoked breadcrumb topping would taste off?

Prepackaged shredded cheese is fine... but freshly shredded cheese takes it to another level of deliciousness.

Baked Mac and Cheese

1 stick butter
2 cups fresh breadcrumbs
1 lb elbow macaroni
1 minced garlic clove
1 teaspoon dry mustard
1/4 t cayenne pepper
6 Tablespoons flour
3 1/2 cups WHOLE (full fat) milk
1 3/4 cup chicken broth
1 lb shredded Colby cheese shredded (4 cups) /you can sub any mild cheese here/
8 ounces shredded sharp cheddar cheese (2 cups) /HAVE to use a sharp cheese/

Heat oven to 400. Melt 2 T butter, mix with breadcrumbs.

Boil mac till al dente (don't over cook).

Make a basic white sauce, in pan you cooked the pasta in. Melt 6 T butter, stir in garlic, dry mustard and cayenne. Add in 6T flour cook for a minute till golden. Slowly add in milk and broth, bring to a simmer, stir and cook until it thickens and has some body, I think 5 to 10 minutes.

Take off heat, stir in cheeses until melted, then stir in macaroni, break up all macaroni clumps. Pour into a heavily buttered 9 by 13 dish, top with buttered breadcrumbs and bake for 25 to 30 minutes.

I'm new so the recipe forum is not open to me yet, when it does I'll post it in there.
ncBBQtx is offline   Reply With Quote


Unread 01-09-2014, 08:10 AM   #11
ironmanerik
is one Smokin' Farker

 
ironmanerik's Avatar
 
Join Date: 01-19-13
Location: melbourne fl, adirondack native
Downloads: 0
Uploads: 0
Default

got this out of one of those small cook mags at the checkout line. Been making it for a while.

8 ounces elbow macaroni
3 ounces bacon (about 3 strips), sliced crosswise into 1/2-inch pieces
1 1/2 teaspoons minced garlic
3 eggs
1 1/2 cups evaporated milk
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 ounces sharp cheddar cheese, grated (about 11/2 cups)
2 ounces Monterey Jack cheese, grated (about 1/2 cup)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)

Cooking Directions
Prep time: 8 minutes Cook time: 20 minutes Inactive time: 10 minutes Total: 38 minutes
Preheat the oven to 425°F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until just tender, about 6 minutes. Drain, and set aside.
While the pasta is cooking, heat a small sauté pan over medium heat and add the bacon. Cook until the fat is rendered and the bacon is crisp, about 6 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Drain the fat from the bacon-garlic mixture, and transfer the mixture to a medium bowl.
Add the drained macaroni to the bacon mixture, and stir to combine.
In a large bowl, whisk the eggs and evaporated milk together. Add the 1 /2 teaspoon salt, cayenne, nutmeg, and grated cheeses, and mix well. Add the macaroni-bacon mixture, and stir well to blend.
Transfer the macaroni to an 8- or 9-inch square baking dish or gratin dish of similar size. Using a
spoon, gently spread the mixture to form an even layer. Place in the oven and bake for 12 minutes. Remove the macaroni and cheese from the oven and let it rest for at least 10 minutes before serving
__________________
Smoke Shack, Lang 48 patio, cheap charbroil charcoal grill, weber chimney, thermoworks rt600c, mav et-732
ironmanerik is online now   Reply With Quote


Thanks from:--->
Unread 01-09-2014, 08:12 AM   #12
16Adams
Babbling Farker

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: Texas
Downloads: 0
Uploads: 0
Default

If you can't get fresh Chiles, add these to your Mac.
Swiss, smoked Gouda and goat. Please just don't top with crushed Korn Flakes. If you want a bowl of cereal, eat a bowl of cereal. Although I did have Mac on a bed of garlic butter panko bread crumbs one time that was tasty.
__________________
Primo XL Oval, Pit Barrel Cooker, Tiernan SOB Custom 24, New Braunfels Black Diamond, Big Green Egg Mini, SJS WSM Mini, Lodge Hibachi, Weber Jumbo Joe

"Fighting the family DNA one smoked or grilled delicious meal at a time."

Last edited by 16Adams; 06-01-2014 at 12:41 PM..
16Adams is online now   Reply With Quote


Thanks from:--->
Unread 01-09-2014, 08:19 AM   #13
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

I think it's funny that "Hatch" brand is REALLY pushing the fact that their chiles are gluten free. Well, duh.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 01-09-2014, 09:31 AM   #14
Bagman
On the road to being a farker

 
Join Date: 10-20-13
Location: gardner, fl
Downloads: 0
Uploads: 0
Default

Tried a recipe from a post on here somewhere. Was extremely easy and consisted of using cheddar cheese soup, shredded cheddar cheese, Parmesan cheese, and crumbled bacon. was the easiest recipe and the best we had ever had. What really impressed me was the next day you could heat some up in microwave and it would be just as creamy as the day you made it. The leftovers didnt dry out at all.
Bagman is offline   Reply With Quote


Unread 01-09-2014, 09:33 AM   #15
dano
Take a breath!

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
Downloads: 0
Uploads: 0
Default

Can't believe I am saying this but stouffers mac and cheese is pretty good. If I am in a pinch I just throw it in the smoker. The worst is I get more compliments when I do that then my Mac and Cheese!
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer

dano is offline   Reply With Quote


Thanks from:--->
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 10:06 AM.


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.