Pork Loin, Mac N' Cheese "Philly Chili", Moink balls w/ Q-View

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sqwib

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Sep 25, 2007
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8/28/2010
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Decided to hang out and do some smoking

I had a couple chunks of pork loin thawing in the refrigerator, I was going to crock pot them for a pulled pork but was firing up the smoker to do some "Philly Chili" so I went with smoking.

Rubbed the pork loins and smoked till 165 internal then placed them in a steamer pan setup with the lid on till they reached 200 degrees, then shredded them in the pan with some Sweet Baby Rays.

Threw on my "Philly Chili" had some jerky that wasn't that good that I threw in the chili.

Threw in my 3rd test batch of Mac N' Cheese that was a total success, the first 2 were Fails.

I tried my luck at some Moink Balls, my Brother Jim came over so he seemed interested enough to make the Moink balls. We used JD sausage and some were stuffed with cheddar and some with poppers, rolled in bacon then some rub.

Everything turned out well, I was extremely satisfied with each dish and the Moink balls were a nice treat, we kept picking at them during the cook.

For more details, you can visit my "SQWIB Cooks" Blog.

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Made a little platter for a friend

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Jim, Stephen and myself chilling with some Killians, no Stephen didnt have any beer, although he looks toasted.

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Laura and Jim chillin.

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Every time I "Q" I always give the dog a treat, well Reds and Speedy must have found out, they were hanging by the smoker all day! They sure do like the rib bits.

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jirodriguez

Master of the Pit
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Jun 5, 2009
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Portland, OR
mmmm.... smoked turtle on the half shell.... Oh, wait... you said hanging out BYE the smoker, not IN the smoker.
eek.gif


That is a great looking spread Sqwib! Was that the no-boil mac?
 

sqwib

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Thread starter
Sep 25, 2007
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Philadelphia
mmmm.... smoked turtle on the half shell.... Oh, wait... you said hanging out BYE the smoker, not IN the smoker.
eek.gif


That is a great looking spread Sqwib! Was that the no-boil mac?
No but its where I started, I was unhappy with the  NB Mac N' Cheese, I didnt post anything about it because it was that bad, but I done a lot of research and had total success.

I was very happy with the results.

Here's the Mac N' Cheese post from my blog: sorry its a tad long.
[h1]sqwib's macaroni and cheese[/h1][h1]
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[/h1][h1] [/h1]
Ok here was the dilemma, some of my family like “Oven Baked Mac n’ Cheese”, while others like the smoother creamier type like the Velveeta shells.

I know everyone will eat the smoother type and not complain, especially Stephen and I.

So I decided to work from an “Oven Baked” type and tweak it to a smoother “kid friendly” type.
[h1] [/h1]
Recipe:(Test 1) cooked on Reverse Flow. [FAIL]
  • 2 cups uncooked elbow macaroni
  • 4 tablespoon butter
  • 1 cup yellow cheddar cheese
  • 6-8 slices American cheese
  • 1 cup mozzarella cheese
  • 4 cups whole milk
  • 1 cups heavy cream
  • ½– ¾ sleeve of Ritz Crackers
Salt and pepper to taste.

Pre heat oven 350

In the smoker 2 hours 230° - 250°

Pour 2 cups of uncooked macaroni in a 9 x 13 greased pan

In a Saucepan bring milk and heavy cream to a low simmer using a very low heat, stirring continuously, add butter, and add the rest of the ingredients, reserving a ¼ cup of mozzarella and ¼ cup of cheddar for the top. Stir until everything is smooth.

Remove cheese sauce from flame and pour over top uncooked macaroni.

Bake 350 for 1 hour or until golden brown and bubbly

To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 min. of baking if needed.

Conclusion:

This was made for a party of 12 and 2 did not like it, my son Stephen and I did not care for it, I thought it was to lumpy inside and dry, I believe the cheese sauce had curdled and did not have much flavor.The cheese had curdled most likely

It was worse the next day.

Recipe:(Test 2) Baked in Oven [FAIL] But a little Better
  • 2 cups cooked elbow macaroni
  • 4 tablespoon butter
  • 1 cup yellow cheddar cheese
  • 6-8 slices American cheese
  • 1 cup mozzarella cheese
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½– ¾ sleeve of Ritz Crackers
Salt and pepper to taste

Pre heat oven 350

In the smoker 2 hours 230° - 250°

Boil macaroni 10 minutes, while macaroni is boiling, bring milk and heavy cream to a low simmer using a very low heat, stirring continuously, add butter, and add the rest of the ingredients, reserving a ¼ cup of mozzarella and cheddar for the top. Stir until everything is smooth.

Remove cheese sauce from flame, remove elbow macaroni and drain, transfer to a greased 9” x 13” dish, pour cheese sauce over top.

Sprinkle a small amount of cheddar on top, crush some Ritz crackers on top of the cheddar then add the rest of the Cheddar and mozzarella.

Bake 350 for 1 hour or until golden brown and bubbly

To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 min. of baking if needed.

Conclusion

This was made for our family of 5 and Stephen and I thought it was just so so. It was not as lumpy or dry (curdled) like the first batch and was greasier, I believe I need to use more processed cheese.

My wife loved them, but still need to come up with a “Mac n’ Cheese” that everyone likes.

Recipe:(Test 3) cooked on Reverse Flow [EUREKA!!]
  • 2 tablespoon butter
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon onion powder
  • 1 teaspoon red hot
  • 1 lb. American cheese
  • 1 lb of Velveeta cheese
  • 8 oz. cream cheese
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1 cup sour cream
[h1] [/h1]
  • 1/2 cup mozzarella cheese
  • 1 cup yellow cheddar cheese
  • 2 cups cooked elbow macaroni
  • ½– ¾ sleeve of Ritz Crackers
  • 6 – 8 slices of cooked chopped bacon, or crumbled
[h1] [/h1]
chicken stock, optional

¼ cup parmesan optional

Pre heat oven 350

In the smoker 2 hours 230° - 250°

Cook bacon until crispy, set aside.

Boil macaroni 10 minutes. Meanwhile, in a large saucepan, melt butter then add milk slowly add the rest of the ingredients with the exception of the Ritz Crackers, Mozzarella cheese and Cheddar Cheese. Stir until everything is smooth.
Remove cheese sauce from flame, remove elbow macaroni and drain,transfer to a greased 9” x 13” dish. Stir in the cheese sauce.
Sprinkle a small amount of Bacon on top followed by some cheddar then the Ritz crackers then rest of the cheddar and and mozzarella.

Bake 350 for 1 hour or until golden brown and bubbly

To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 min. of baking if needed.

I decided on the bacon at the last minute

Conclusion

Total success, everyone loved them and they were perfect the next day and even tasted good cold.

They had a great consistency, very creamy and not too rich, with a decent crust on top.

The goal here was to find a happy medium between a traditional “Oven Baked Mac n’ Cheese” and a smoother type Mac n’ cheese that most kids love.

I had done a little bit of research and the problem may have been that the cheese was curdling either from the heating the cheese too high to quickly or in the oven, so to avoid this I used processed cheeses for the cheese sauce and the cheddar and mozzarella for the crust.
 
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jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
Jun 5, 2009
4,652
138
Portland, OR
Awesome! Thanks for the Mac-N-Cheese break down Sqwib
biggrin.gif
 I also don't like the greasy Mac-N-Cheese I usually end up producing. I will definately give that recipe a shot.
 

mballi3011

Gone but not forgotten. RIP
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Mar 12, 2009
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Now that looks like good food I just wish I could have either help to cook it or atleast chew on some. But it looks fabulous and keep up the good work and I'll keep on joneing for some of it.
 

porkbelly

Newbie
Nov 2, 2010
16
10
THATS THE BEST LOOKIN BEANS IHAVE EVER SEEN..oops sorry for the caps...could you tell us how you cooked um please?
 

thebarbequeen

Smoking Fanatic
Aug 22, 2010
877
12
Renton, WA
Once again you take good eating to a whole new level!!  LOVE your posts and all the great advice you share with us. I can't stop looking at all that good food!!!!!
 

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