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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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10-19-2017, 08:41 AM | #16 |
Full Fledged Farker
Join Date: 08-04-16
Location: Atlanta, GA
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Not meaning to thread-jack but I'm surprised to see so many making smoked mac-n-cheese with a bechamel sauce. Growing up in the deep south I didn't know what bechamel sauce was - mac-n-cheese was made custard style and that's how I make mine when I"m smoking it.
http://www.foodnetwork.com/fn-dish/r...n-home-comfort |
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10-19-2017, 09:59 AM | #17 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Thanks everyone! Some really good tips in here. I have been grating my own cheese, for the record. That was one of the first things that was suggested to me, so I switched that over pretty quickly.
i think I'm going to try some of the stovetop deals, and maybe even that sodium citrate stuff, for something different. |
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10-19-2017, 10:29 AM | #18 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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My wife makes the Mac n Cheese, I just smoke it, I know she adds some Gouda in, it comes out awesome. I enjoy it as much as whatever else, I'm smoking on that day.
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10-19-2017, 03:14 PM | #19 |
On the road to being a farker
Join Date: 10-04-13
Location: From the Land of Pleasant Living
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dumping in a bunch of velvetta usually does the trick for me
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10-19-2017, 03:14 PM | #20 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I'm on the opposite side of the coin from most of you guys. I don't like creamy, pot stirred mac & cheese. I like the baked, egg custard type. It's drier & you cut it with your fork. It's what I call "real" mac & cheese since that's what all the grandma-types made out in the country where I grew up.
My wife also happens to like the baked type...and that's how they make it where she's from in the Caribbean. They call it macaroni pie.
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10-19-2017, 04:24 PM | #21 | |
is One Chatty Farker
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
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10-19-2017, 07:53 PM | #22 | |
Babbling Farker
Join Date: 10-17-13
Location: Blythewood, SC
Name/Nickname : Dennis
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10-19-2017, 08:18 PM | #23 |
is Blowin Smoke!
Join Date: 07-29-15
Location: Pittsburgh,Pa.
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Mac n Cheese for me is easy, I use Patti Labelles recipe and throw it in the smoker. I believe if it doesn't have Velveeta Cheese it ain't Mac n Cheese.
https://www.epicurious.com/recipes/m...d72f311a850f43
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270 Sumo insulated smoker Weber OTG BBQ PRO Grill Dome Backyard Grill 26 inch Pit Barrel Cooker |
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10-19-2017, 08:52 PM | #24 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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How do you keep it creamy? I've made some & taken it to work a few times, but without fail once it starts cooling off a bit, forget it. I've tried a number of recipes, but have since stopped bringing it in.
I assume I probably need to get a chafer or something to keep it extra hot?
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link Last edited by LYU370; 10-19-2017 at 09:12 PM.. |
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10-19-2017, 09:56 PM | #25 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Ive seen creamy casserole style. Just plan ahead dont reduce the white sauce under cook noodles ect. Some, as stated, dont even use a sauce base. Its all personal preference, from sauce to egg. Stovetop or baked. Mix ins, toppings, cheese blends...milk, cream...noodle type. Mac and cheese is an artform indeed. A few notes from my failures. Blend cheese grated from blocks. Mild cheddar melts better than sharp. Some cheeses melt better than others, 50/50 mild cheddar pepper jack w/a dollop of cream cheese is a good start. Dont let the sauce boil. I like 1:1 flour fat, tbs each per 1 cup of dairy. Melt cheese in slowly. Add on mix ins and noodles til warmed. If you want crispy topping place in casserole dish or individual containers top and put in the broiler.
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10-19-2017, 11:31 PM | #26 |
On the road to being a farker
Join Date: 10-19-17
Location: kissimmee fla
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might want to make sure you have your rue where the flour is cooked and lumps out of it once you add the milk or cream I use a slotted spatula to stir the sauce before adding cheese to get the lumps out as it thickens also may try touch more milk or cream might help
Last edited by olddawg; 10-19-2017 at 11:32 PM.. Reason: cause my typing sucks |
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10-20-2017, 10:12 AM | #27 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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My three things: 1. don't use pre-grated cheese, grate your own. Pre-grated has starch on it (which a little is actually good for melting) but it also has some weird anti-caking agents that make it tend to break. 2. Evaporated milk. 3. Little bit of corn starch.
Google a recipe that has evaporated milk and you will end up with what you are looking for.
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10-20-2017, 12:31 PM | #28 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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In the top photo, the cheese looks like it has been overheated, and has broken down.
It won't stick to the mac. In the bottom photo, it looks like you have either added egg to your mix, the roux was not fully cooked, and has clumped up, or you have some other additive in the mix. Tell me about the cheese(s) you are using. Are they block? Grated? What is the cheese to mac ratio? Are you using a roux/bechamel sauce to bind the cheese? What are those ratios? What liquid are you using? Whole/Skim/Non-Fat? How much?
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10-20-2017, 12:37 PM | #29 | ||
is Blowin Smoke!
Join Date: 07-29-15
Location: Pittsburgh,Pa.
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Quote:
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Mac n Cheese and I’d say he’s whisperer.
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270 Sumo insulated smoker Weber OTG BBQ PRO Grill Dome Backyard Grill 26 inch Pit Barrel Cooker |
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10-20-2017, 12:59 PM | #30 | |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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I saw a similar recipe just using cornstarch and evaporated milk. It too is creamy, but it was a little too creamy for my tastes.
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