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Cheesesteak Fatty with Smoked Mac & Cheese

post #1 of 17
Thread Starter 

Spent some time looking at all the crazy entries in the last throw down and figured it was about time to smoke one.  Here are the starter pics:

 

Started by cooking a thinly sliced steak, mushrooms, green pepper, and onion in EVOO.

 

 

Prepped meat - 1lb ground chuck, 1/3lb pork sausage

 

Meat with toppings and an Italian Blend + Pepper Jack

 

 

 

Rolled and wrapped.

 

Mac and Cheese started with homemade cheddar and gouda sauce:

 

 

 

 

On to the smoker!

post #2 of 17

Looks good!  I'm curious about how much smoke flavor the mac-n-cheese gets?

post #3 of 17
Thread Starter 

Mac and cheese just went on for ~2 hours or so, added some panko and more shredded cheese to the top.  Will let you know, smoking with apple today.

post #4 of 17
Quote:
Originally Posted by Rcher View Post
 

Looks good!  I'm curious about how much smoke flavor the mac-n-cheese gets?

I always, always do mac n cheese in the smoker now. Pretty much awesome and it does depend what wood you are using how much smoke it takes. I like fruitwood for casseroles in the smoker. Adds a bit of sweet smoke flavor.

post #5 of 17
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

I always, always do mac n cheese in the smoker now. Pretty much awesome and it does depend what wood you are using how much smoke it takes. I like fruitwood for casseroles in the smoker. Adds a bit of sweet smoke flavor.


Agree - I use apple/cherry a lot with casserole type dishes.  Sometimes a hickory and pecan can overpower a bit.

post #6 of 17
Thread Starter 

A little torch to sear the bacon and the fatty is now resting - minor cheese leakage from thermometer holes but appears no blowout.....

 

 

post #7 of 17
Thread Starter 

Mac & Cheese is off:

 

post #8 of 17
Thread Starter 

Sliced and plated, thanks for checking it out.

 

 

 

 

post #9 of 17

Looks perfect. Making me think about going to the store. I made a ton of smoked jalapeno queso yesterday and could easily just use that for my cheese. Hmmmm.... Might just have to try it.

post #10 of 17

Hey Briggy, also A lot of folks around here do no boil mac n cheese too. Just double the milk and add A little time. One less step and less dirty dishes. Just A thought. That is from memory so you might want to search for No Boil Mac and Cheese before you try it. sorry edit.

post #11 of 17
Thread Starter 

Thanks Timberjet - I boiled that one for 5 minutes before putting on.  You can also do similar to lasagna and just soak the noodles in hot water for 30 minutes (no stove needed). 

post #12 of 17
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

Looks perfect. Making me think about going to the store. I made a ton of smoked jalapeno queso yesterday and could easily just use that for my cheese. Hmmmm.... Might just have to try it.


Do you have a good recipe for that queso?

post #13 of 17
Quote:
Originally Posted by Briggy View Post
 


Do you have a good recipe for that queso?


I will put it together for you later today. I kind of winged it from a couple different recipes I had for taco dips. It really did turn out awesome. The stuff is dangerously good. Very easy to eat way too much of it. lol

post #14 of 17
Thread Starter 

Much appreciated, looking forward to trying it.

post #15 of 17

Beautiful smoke ring on that Fatty Briggy! Great job!

post #16 of 17
I think this will be my next fatty, minus the fungus. Or at least light on them.
post #17 of 17
And i love the torch method. Ive done a couple of fatties, but never get crispy bacon. Awesome idea.
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