- Jul 13, 2018
- 293
- 318
First time smoking mac & cheese, actually first time ever making homemade mac. Had some smoked bb ribs vacuum sealed in the freezer, these are great just throwing in the oven but wanted to do something different.
Cubed up the meat and heated on the stovetop with a pat of butter and some of my pork rub. Added half of a deseeded fresh jalapeno chopped up after cooking.
Then made the mac and cheese. Used 1.5lbs of pasta.
Cheese Sauce:
1stk salted butter [4oz]
.5 cup flour
2C whole milk
2C H&H
.5lb velveeta
.5lb shredded sharp cheddar an jack
Seasoned with Gran garlic, onion powder, smoked paprika, and mustard powder to taste.
Once complete, mixed it all together. It was pretty dang good stovetop mac at this point, and would happily serve to guests.
But instead let it set up about an hour then added some dry rub on top and more shredded cheese.
Put it on the stick burner using cherry and oak at 200 for 30 minutes uncovered. Then covered and cranked to 275 for another 30 minutes, and then pulled off and served (had a big lunch, so it was main course tonight)
Lessons learned: this amount of pasta needs 6C total of H&H or whole milk instead of 4C. Also, I'll use the entire jalapeno next time, and not just half.
Cubed up the meat and heated on the stovetop with a pat of butter and some of my pork rub. Added half of a deseeded fresh jalapeno chopped up after cooking.
Then made the mac and cheese. Used 1.5lbs of pasta.
Cheese Sauce:
1stk salted butter [4oz]
.5 cup flour
2C whole milk
2C H&H
.5lb velveeta
.5lb shredded sharp cheddar an jack
Seasoned with Gran garlic, onion powder, smoked paprika, and mustard powder to taste.
Once complete, mixed it all together. It was pretty dang good stovetop mac at this point, and would happily serve to guests.
But instead let it set up about an hour then added some dry rub on top and more shredded cheese.
Put it on the stick burner using cherry and oak at 200 for 30 minutes uncovered. Then covered and cranked to 275 for another 30 minutes, and then pulled off and served (had a big lunch, so it was main course tonight)
Lessons learned: this amount of pasta needs 6C total of H&H or whole milk instead of 4C. Also, I'll use the entire jalapeno next time, and not just half.
