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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-17-2010, 10:19 AM | #1 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
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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.
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[FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR] |
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08-17-2010, 10:22 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Oh yeah!!!
Thanks for the Pron!
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08-17-2010, 10:23 AM | #3 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Looks great on my 10" monitor
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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" , and dubbed "Phizzy" by Sir Ron. |
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08-17-2010, 10:35 AM | #4 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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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.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 08-17-2010 at 11:29 AM.. |
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08-17-2010, 11:11 AM | #5 |
Take a breath!
Join Date: 05-06-10
Location: Lake Harding, Al
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Makes me hungry just looking at it. I would prolly have the bourbon on the side.
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08-17-2010, 11:18 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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That really was a wonderful photo essay.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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08-17-2010, 11:21 AM | #7 |
Knows what a fatty is.
Join Date: 07-27-10
Location: Connecticut
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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!
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08-17-2010, 12:03 PM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Mmmmm... Looks so good!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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08-17-2010, 12:08 PM | #9 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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That is simply outstanding - great pics and looks seriously delicious! Bravo!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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08-17-2010, 12:08 PM | #10 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Killer Cook!
Paul
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08-17-2010, 12:14 PM | #11 |
is One Chatty Farker
Join Date: 08-05-09
Location: Stockton CA
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It got my vote with the original picture.
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08-17-2010, 12:16 PM | #12 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Hamilton wa
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You had me at Bacon. That is some of the best Mac and cheese I have EVER seen. You have inspired me
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08-17-2010, 12:32 PM | #13 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Looks great on my 24" monitor. Except for those marks on the screen where I was licking it...
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08-17-2010, 12:45 PM | #14 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
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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!
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[FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR] |
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08-17-2010, 12:50 PM | #15 |
is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
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OMG
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