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2nd round of fatties plus mac & cheese

post #1 of 18
Thread Starter 

Hello everyone! Second round of fatties, these are a combination of ground turkey and Bob Evans Italian Sausage (sale today, helps support my 'smoking' habit) with pizza sauce, cheese, red/green bell peppers, and red onions.

 

Living on the edge a little and attempting homemade smoked mac & cheese as well.

 

 

I maybe filled the fatties a little too full.....no.

 

 

  That mac & cheese was so good it almost didn't make it to the smoker. Well a few bites didn't anyway. :)

 

 

 

And a some corn on the cob.

 

 

 

Now that's just as beautiful as a newborn baby, right??

post #2 of 18

Looking good man  thumb1%20copy.gif

post #3 of 18
Thread Starter 

The finished product

 

 

 

post #4 of 18
Holy smokes! The fatties look remarkable. I see you foiled the top of the Mac n cheese (to limit the smoke?) how did that work out? grilling_smilie.gif
post #5 of 18
Thread Starter 

Thanks Ham, the mac & cheese turned out great. I did foil it and then cut several 'vents' for the smoke to enter; this was a shallow pan and I didn't want to over smoke it and was concerned about the top drying out. Next time I will use more of a breadloaf syle pan - deeper with less surface area - and cover the same way. 

post #6 of 18
Looks great! I've got two fatties on right now and was going to smoke some Mac n cheese as well. Never did get to making the Mac so I'll just have to eat more fattie!
post #7 of 18

Man that looks great.

post #8 of 18

Awesome

 

KONICA MINOLTA DIGITAL CAMERA

post #9 of 18

Looks great!

post #10 of 18
Still have to get around to making a fatty, haven't done one yet . I love smoked mac and cheese though. All of your things look great. Nice job
post #11 of 18
Smoked Mac and cheese... Brilliant! How much smoky flavor did it absorb? Were you happy with the size of the foil vents?
post #12 of 18

I like it! great job

post #13 of 18

Everything looks great! Next time you do mac n cheese try this no boil, no foil recipe:

 

http://www.smokingmeatforums.com/t/96882/no-boil-macaroni-mac-cheese

post #14 of 18

I did a mac-n-cheese japaleno stuffed fattie this past weekend with some sausage.  Just thought I would share some Q view!

post #15 of 18
Quote:
Originally Posted by ameskimo1 View Post
 

Thanks Ham, the mac & cheese turned out great. I did foil it and then cut several 'vents' for the smoke to enter; this was a shallow pan and I didn't want to over smoke it and was concerned about the top drying out. Next time I will use more of a breadloaf syle pan - deeper with less surface area - and cover the same way.

 

How long and at what temp are you cooking the mac & cheese?  I have never covered mine - I like the smoke flavor and the top to be crispy with the insides nice and creamy.  I've always gotten good results without covering.

post #16 of 18
Thread Starter 

Thanks everyone!

 

Jeffed - Picked up a nice smoke flavor, not to light or deep but I'll be more careful placing the vents. Some parts were a deeper smoke than others, didn't seem to be a problem as it was gone in no time.

 

Tuscan - it was a warm afternoon so the smoker ran 230-250 and was in for about 2 1/2 hrs.

 

Dirt - thanks for the recipe, I was actually wanting to do a no boil as I think it will get a deeper flavor,

 

Vince - the jalopeno and mac/cheese smoothie looks awesome, that will be on my list of things to try as well!

post #17 of 18
Sorry I missed this earlier but that all looks Awesome!!!
post #18 of 18
Great looking fatties
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