I've tried a few different mac and cheese recipes and it always seems to come out gritty/dry. Flavor is always good but the texture just isn't right.As long as we're talking smoked gravy, here's a recipe for smoked mac-and-cheese that is really, really good.
Best Ever Smoked Mac and Cheese - Hey Grill, Hey
This smoked mac and cheese is creamy, rich, and topped with a crisp panko topping and rounded out with the perfect kiss of smoke flavor.heygrillhey.com
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I've done this one a few times for bigger groups and it's been great.
This is funny because I use this same recipe and I always add extra liquid because it's a little dry if I don't lol. I go whole milk instead of heavy cream, 4 cups probably.
I hate using it but the most foolproof way to make extra creamy mac is to use some Velveeta.
It's been a while since I've made it, there's a good chance I added extra cream as well.
Last time I made this recipe I baked a pound of bacon to use in loaded potato casserole and used the grease for my roux. That was a welcome, very healthy addition.
Not smoking related directly, but based on a couple of conversations I have had with suppliers to consumer goods I expect this to be a trend over the next several months. If you are in the need of a mower, grill, power tolls etc... they will be readily available, and prices will be depressed.
This is funny, because my mower literally conked out on me as of today. I'll need to go get a new one tomorrow so I probably won't benefit from the reduced pricing, lol.
That sucks. Anecdotal but was in Home Depot yesterday, and they have a ton of stock here still. Wondering if prices will be coming down soon, if you have a neighbor or family to borrow from for a few weeks.
I think the superior method is smoking your cheese and using that for the smoke flavor. Easier to control the amount of smoke flavor and doneness of the noodles.
Picked up a brisket flat at Costco. My medium sized Egg wont fit a full brisket so I'm going to give it a shot with a flat to see how it turns out.
Queso is always an easy option
Velveeta 2lb
Spicy Breakfast Sausage 1 lb
Fontina 8oz (some others don't melt well)
Rotel 2 can fire roasted
Jalapeno
Cream Of Mushroom 1 can or nacho cheese soup
BBQ rub
Pan
Chips
One and half Hour in smoker at 275
If it doesn't melt, put on stove with 1/3 beer
Velveeta 2lb
Spicy Breakfast Sausage 1 lb
Fontina 8oz (some others don't melt well)
Rotel 2 can fire roasted
Jalapeno
Cream Of Mushroom 1 can or nacho cheese soup
BBQ rub
Pan
Chips
One and half Hour in smoker at 275
If it doesn't melt, put on stove with 1/3 beer
Already had a Fireboard, got a Spark for Xmas. Neat that it also has a probe port too.
One thing I think would be awesome for their dev team would be to link them together so you could have a secondary view of data.
Don't mind using my phone but if I could just place a Spark or FB near where I'm at that would be awesome.
Doing a couple pork butts tomorrow. Injecting and putting mustard and rub on tonight. What do people feel like are keys to their best pork butts? I’ve changed my method multiple times over the years. I may use my smoke tube tomorrow get a little more smoke flavor on them.
Not undercooking it and letting it rest in a cooler wrapped in foil and towel for at least an hour.
You left the perfect amount of space to throw a flask in to the lower right corner.
