First of all, congrats to the winners and much thanks to those of you who voted for me! Here is how I made my entry:
The first step was to make the smoked wing meat. I used the ever-popular method/recipe that I learned on this site.
I mixed up the wing sauce and cajun butter to taste and got out my injector.
I injected the wings and readied the creole dust.
Dusted and ready for some smoke!
If memory serves me correctly, I used Pitmaster's Choice for pellets. After about three hours at 275, I declared them ready.
Now it was time for the mac n cheese. For the cheeses, I used about a pound of smoked colby jack and smoked Danish Blue cheese, pictured below.
For seasoning, I also used some home-smoked salt.
I mixed the egg, butter, and evaporated milk together, and mixed in about 75% of the shredded colby jack. The remainder would be used to top the dish before baking.
I boiled up the noodles, nothing too creative here.
While the noodles were boiling, I began pulling the wing meat off the bones. The knife really wasn't used too much, the meat more or less just fell off the bone.
The pile o' meat was ready just in time as the noodles were now done.
The noodles were mixed in with the butter/milk/cheese.
About half of this was poured into the baking dish.
The meat went down as a layer in the middle, with the extra meat going into my belly.
I then sliced up my smoked blue cheese and placed that down as a layer on top of the meat.
The rest of the noodle mixture was placed on top of all of this.
The remaining 25% of the shredded cheese went on top, with Jeff's Rib Rub used as a final dusting of flavor.
Baked and ready!
I let it cool a bit to set up, and then ate!
Here is the basic recipe I used as the base for this modified recipe:
Mise en Place
Directions:
(1) Preheat oven to 325
(2) Bring water to boil, cook pasta for 6-8 minutes (or follow directions on box)
(3) While boiling, place butter in large mixing bowl, then add evaporated milk and whisk
(4) Add in eggs, salt and pepper, and approximately ¾ of the cheese
(5) Shock pasta with cold water, drain well, and add to liquid mixture
(6) Pour into sprayed 8 X 8 pan
(7) Top with remaining cheese, dust, and bake for 25 to 30 minutes, or until done (should be nothing too jiggly)
(8) Allow to cool to finish “setting up”
Once again, it was an honor to receive any votes!
The first step was to make the smoked wing meat. I used the ever-popular method/recipe that I learned on this site.
I mixed up the wing sauce and cajun butter to taste and got out my injector.
I injected the wings and readied the creole dust.
Dusted and ready for some smoke!
If memory serves me correctly, I used Pitmaster's Choice for pellets. After about three hours at 275, I declared them ready.
Now it was time for the mac n cheese. For the cheeses, I used about a pound of smoked colby jack and smoked Danish Blue cheese, pictured below.
For seasoning, I also used some home-smoked salt.
I mixed the egg, butter, and evaporated milk together, and mixed in about 75% of the shredded colby jack. The remainder would be used to top the dish before baking.
I boiled up the noodles, nothing too creative here.
While the noodles were boiling, I began pulling the wing meat off the bones. The knife really wasn't used too much, the meat more or less just fell off the bone.
The pile o' meat was ready just in time as the noodles were now done.
The noodles were mixed in with the butter/milk/cheese.
About half of this was poured into the baking dish.
The meat went down as a layer in the middle, with the extra meat going into my belly.
I then sliced up my smoked blue cheese and placed that down as a layer on top of the meat.
The rest of the noodle mixture was placed on top of all of this.
The remaining 25% of the shredded cheese went on top, with Jeff's Rib Rub used as a final dusting of flavor.
Baked and ready!
I let it cool a bit to set up, and then ate!
Here is the basic recipe I used as the base for this modified recipe:
Mise en Place
2 cups uncooked elbow macaroni | 2 eggs | 1 12 oz. can fat free evaporated milk |
½ stick butter, melted | Kosher salt and black pepper to taste | 16 oz. shredded cheese mixture that melts well |
Paprika, BBQ rub, or chile powder for dusting |
(1) Preheat oven to 325
(2) Bring water to boil, cook pasta for 6-8 minutes (or follow directions on box)
(3) While boiling, place butter in large mixing bowl, then add evaporated milk and whisk
(4) Add in eggs, salt and pepper, and approximately ¾ of the cheese
(5) Shock pasta with cold water, drain well, and add to liquid mixture
(6) Pour into sprayed 8 X 8 pan
(7) Top with remaining cheese, dust, and bake for 25 to 30 minutes, or until done (should be nothing too jiggly)
(8) Allow to cool to finish “setting up”
Once again, it was an honor to receive any votes!
