Smoked Mac-N-Cheese with Bourbon and Bacon

MadCityJim · 08-17-2010, 10:19 AM

This last Saturday I smoked my latest batch of maple cured bacon. This is what it looked like Sunday morning after cooling off overnight in the fridge.

I knew I was planning an entry into the BBQ Brethren Cheese Throwdown. I figured I'd do a Smoked Macaroni and Cheese and use some bacon to kick it up a notch. So I cut 4 thick slices.

But that made me hungry so I cut 4 more, not quite as thick and gently fried them up.

Added some eggs

and a plate for the missus.

After Breakfast I assemble the rest of the ingredients: noodles, Asiago cheese, nutmeg, Tabasco, Maker's Mark (to give it another little kick - I find that bourbon goes well with smoke)

I cook up the noodles and I heat up 3 cups of cream and add the nutmeg, Tabasco, fresh ground pepper, and Maker's. Just as it comes to a simmer, I turn off the heat and stir in the cheese.

I leave that to cool for a bit while I fire up the ProQ and grill up the bacon. I start the grill up one one stacker, but as soon as the fat starts to drip, I add a second stacker to keep the bacon above the flare ups. Even at 24 inches above the coals, the temp shows 450 degrees.

The fifth piece is the end trimming. I'm grilling it up to snack on.

Here's the bacon off the grill along with some Colby/Jack cheese and some pepper shells to stuff with mac and cheese.

I mix the cooked noodles with the creamy bourbon asiago cheesy sauce and fill the peppers and the baking dish. I choose a shallow baking dish to get more surface for more smoky goodness in every bite.

I top the cooked noodles and creamy bourbon asiago cheesy sauce with the Colby Jack cheese and chop up the bacon.

Just before I top it with the bacon, I sense something is missing. I search through the fridge and find some jalapenos. I slice them into thin rings and remove the seeds. Now it's starting to come together.

I top the mac and cheese with the bacon and start to head for the smoker, but a last minute inspiration strikes and I grab some 7 year aged sharp cheddar and chop it into cubes. Add that on top of the bacon and it's off to the smoker.

Here it is on the smoker after an hour or so.

Here it is off the grill. This is the picture I decide to use for my entry into the BBQ Brethren Cheese Throwdown.

Here is an attempt at a plating picture:

It looked good on the 2 inch camera lcd, but full size on the monitor... Something's not quite right.

Anyway I hope you enjoy my pictures and that that you check out the BBQ-Brethren Cheese Throwdown (http://www.bbq-brethren.com/forum/sh...ad.php?t=90503) whether you vote for my entry or one of the other great entries.

Phubar · 08-17-2010, 10:22 AM

Oh yeah!!!
Thanks for the Pron!

Gore · 08-17-2010, 10:23 AM

Looks great on my 10" monitor

Smiter Q · 08-17-2010, 10:35 AM

Nice job! Can I have some for breakfast please!!!
Really like how you did this, and the jalapeno rings are a good touch!

Thought I'd help ya out with a pic...
It looked so good I wanted to see the real color!
Removed most of the over saturated blue spectrum.
Think this could be your winning pic!

EDIT: Tried the pic you chose, but had too much yellow. If I removed it, it flattened the color of the dish too much.

Big Jim BBQ · 08-17-2010, 11:11 AM

Makes me hungry just looking at it. I would prolly have the bourbon on the side.

deguerre · 08-17-2010, 11:18 AM

That really was a wonderful photo essay.

10elawncare · 08-17-2010, 11:21 AM

I just ate my sad little grilled cheese sandwich and I come on here and see this... I'm just gonna sit in my corner and wish I had something like that to cure my cheese craving!

cowgirl · 08-17-2010, 12:03 PM

Mmmmm... Looks so good!

Moose · 08-17-2010, 12:08 PM

That is simply outstanding - great pics and looks seriously delicious! Bravo!

milehigh · 08-17-2010, 12:08 PM

Killer Cook!

Paul

Paulmark · 08-17-2010, 12:14 PM

It got my vote with the original picture.

lionhrt · 08-17-2010, 12:16 PM

You had me at Bacon. That is some of the best Mac and cheese I have EVER seen. You have inspired me

zydecopaws · 08-17-2010, 12:32 PM

Looks great on my 24" monitor. Except for those marks on the screen where I was licking it...

MadCityJim · 08-17-2010, 12:45 PM

Smiter:

Here's my try:
I went into photoshop and opened the picture then hit Image->Adjustments->Hue/Saturation. I chose the Blues From the list of colors and the saturation to -100. Is that what you did?

I've got Photoshop CS3 here. I really should have used it at least for the entry photo.
Maccc1.jpg

Thanks for the idea!

Hope everyone votes in the Cheese Throwdown!

wildflower · 08-17-2010, 12:50 PM

OMG

08-17-2010, 10:19 AM	#1
MadCityJim On the road to being a farker Join Date: 05-04-10 Location: Madison WI Downloads: 0 Uploads: 0	Smoked Mac-N-Cheese with Bourbon and Bacon This last Saturday I smoked my latest batch of maple cured bacon. This is what it looked like Sunday morning after cooling off overnight in the fridge. I knew I was planning an entry into the BBQ Brethren Cheese Throwdown. I figured I'd do a Smoked Macaroni and Cheese and use some bacon to kick it up a notch. So I cut 4 thick slices. But that made me hungry so I cut 4 more, not quite as thick and gently fried them up. Added some eggs and a plate for the missus. After Breakfast I assemble the rest of the ingredients: noodles, Asiago cheese, nutmeg, Tabasco, Maker's Mark (to give it another little kick - I find that bourbon goes well with smoke) I cook up the noodles and I heat up 3 cups of cream and add the nutmeg, Tabasco, fresh ground pepper, and Maker's. Just as it comes to a simmer, I turn off the heat and stir in the cheese. I leave that to cool for a bit while I fire up the ProQ and grill up the bacon. I start the grill up one one stacker, but as soon as the fat starts to drip, I add a second stacker to keep the bacon above the flare ups. Even at 24 inches above the coals, the temp shows 450 degrees. The fifth piece is the end trimming. I'm grilling it up to snack on. Here's the bacon off the grill along with some Colby/Jack cheese and some pepper shells to stuff with mac and cheese. I mix the cooked noodles with the creamy bourbon asiago cheesy sauce and fill the peppers and the baking dish. I choose a shallow baking dish to get more surface for more smoky goodness in every bite. I top the cooked noodles and creamy bourbon asiago cheesy sauce with the Colby Jack cheese and chop up the bacon. Just before I top it with the bacon, I sense something is missing. I search through the fridge and find some jalapenos. I slice them into thin rings and remove the seeds. Now it's starting to come together. I top the mac and cheese with the bacon and start to head for the smoker, but a last minute inspiration strikes and I grab some 7 year aged sharp cheddar and chop it into cubes. Add that on top of the bacon and it's off to the smoker. Here it is on the smoker after an hour or so. Here it is off the grill. This is the picture I decide to use for my entry into the BBQ Brethren Cheese Throwdown. Here is an attempt at a plating picture: It looked good on the 2 inch camera lcd, but full size on the monitor... Something's not quite right. Anyway I hope you enjoy my pictures and that that you check out the BBQ-Brethren Cheese Throwdown (http://www.bbq-brethren.com/forum/sh...ad.php?t=90503) whether you vote for my entry or one of the other great entries. __________________ MadCityJim - ProQ Excel 20 Quad Stacker, -Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker -SuperFast WaterProof GREEN Thermapen -Proud architect of: Smoked Mac-N-Cheese with Bourbon and Bacon, Big Bad BLT Platter, Whole Suckling Pig In My ProQ Excel 20

08-17-2010, 10:22 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Oh yeah!!! Thanks for the Pron! __________________ -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

08-17-2010, 10:23 AM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Looks great on my 10" monitor __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

08-17-2010, 10:35 AM	#4
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX Downloads: 0 Uploads: 0	Nice job! Can I have some for breakfast please!!! Really like how you did this, and the jalapeno rings are a good touch! Thought I'd help ya out with a pic... It looked so good I wanted to see the real color! Removed most of the over saturated blue spectrum. Think this could be your winning pic! EDIT: Tried the pic you chose, but had too much yellow. If I removed it, it flattened the color of the dish too much. __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 08-17-2010 at 11:29 AM..

08-17-2010, 11:11 AM	#5
Big Jim BBQ Take a breath! Join Date: 05-06-10 Location: Lake Harding, Al Downloads: 0 Uploads: 0	Makes me hungry just looking at it. I would prolly have the bourbon on the side. __________________ BigJim Charbroil CB940X Charbroil Bandera and an Old NB Bandera (in restoration) Charbroil RED infrared Small Charbroil gasser (sorry), Weber Performer, Thermos Grill-to - Go UDS x 2 Super-Fast, Splash Proof, Precisely Accurate, Highly Visible ORANGE Thermapen Fast, Accurate and Shipped Free BLUE Thermapen, Maverick ET-73, Maverick ET-732 x2

08-17-2010, 11:18 AM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	That really was a wonderful photo essay. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

08-17-2010, 11:21 AM	#7
10elawncare Knows what a fatty is. Join Date: 07-27-10 Location: Connecticut Downloads: 0 Uploads: 0	I just ate my sad little grilled cheese sandwich and I come on here and see this... I'm just gonna sit in my corner and wish I had something like that to cure my cheese craving!

08-17-2010, 12:03 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Mmmmm... Looks so good! __________________ 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/

08-17-2010, 12:08 PM	#9
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	That is simply outstanding - great pics and looks seriously delicious! Bravo! __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman Whenever in doubt, vote for Moose! www.mooseonfire.com FoodBBQDelicious

08-17-2010, 12:08 PM	#10
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	Killer Cook! Paul __________________ There is a huge difference between the guy who knows it all and the one who wants to know it all.

08-17-2010, 12:14 PM	#11
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA Downloads: 0 Uploads: 0	It got my vote with the original picture. __________________ Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73

08-17-2010, 12:16 PM	#12
lionhrt is one Smokin' Farker Join Date: 05-07-10 Location: Hamilton wa Downloads: 0 Uploads: 0	You had me at Bacon. That is some of the best Mac and cheese I have EVER seen. You have inspired me

08-17-2010, 12:32 PM	#13
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA Downloads: 0 Uploads: 0	Looks great on my 24" monitor. Except for those marks on the screen where I was licking it... __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

08-17-2010, 12:45 PM	#14
MadCityJim On the road to being a farker Join Date: 05-04-10 Location: Madison WI Downloads: 0 Uploads: 0	Smiter: Here's my try: I went into photoshop and opened the picture then hit Image->Adjustments->Hue/Saturation. I chose the Blues From the list of colors and the saturation to -100. Is that what you did? I've got Photoshop CS3 here. I really should have used it at least for the entry photo. Maccc1.jpg Thanks for the idea! Hope everyone votes in the Cheese Throwdown! __________________ MadCityJim - ProQ Excel 20 Quad Stacker, -Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker -SuperFast WaterProof GREEN Thermapen -Proud architect of: Smoked Mac-N-Cheese with Bourbon and Bacon, Big Bad BLT Platter, Whole Suckling Pig In My ProQ Excel 20

08-17-2010, 12:50 PM	#15
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY Downloads: 0 Uploads: 0	OMG

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