Author Topic: Mac and Cheese  (Read 18332 times)

Muttley

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Re: Mac and Cheese
« Reply #15 on: September 23, 2014, 04:41:35 PM »
I'm glad to hear it's me, I'll gladly give another go at it with a proven recipe.   

swthorpe

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Re: Mac and Cheese
« Reply #16 on: September 23, 2014, 05:18:24 PM »
Please do!   In fact, I have been asked to do the mac and cheese for a neighborhood party on Saturday!  People love it.   I only use about 3oz of wood, though, and give it about 2 hours in the smoker at 230F.   It ends up with a nice color on the top, but once you stir it, the smoke gets absorbed by the rest of the M&C.
Steve from Delaware
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DivotMaker

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Re: Mac and Cheese
« Reply #17 on: September 23, 2014, 08:16:31 PM »
I did Mac an cheese once in the smoker and it turned out awful.  The smoke simply overpowered cheese, it was inedible.

I've been wanting to try mac & cheese, but this gives me pause.  How much wood did you use, and how long was it in the smoke?
Tony from NW Arkansas
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Muttley

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Re: Mac and Cheese
« Reply #18 on: September 23, 2014, 09:47:48 PM »
The bad results could've been my recipe, the fact I was probably already using smoked cheese, or maybe the wood, I was using peach.  I had it in the smoker for no more than 2hrs, no more than 1oz.  Even on a large smoke 2oz is a max for the tastes of the rest of the house. 

Like I said, I'll try it again with a different recipe.
« Last Edit: September 23, 2014, 09:49:29 PM by Muttley »

DivotMaker

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Re: Mac and Cheese
« Reply #19 on: September 24, 2014, 07:22:12 PM »
Looking forward to your next attempt, Muttley!
Tony from NW Arkansas
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Takamikey

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Re: Mac and Cheese
« Reply #20 on: December 07, 2014, 09:43:40 PM »
I tried the recipe at the beginning of this thread and i must have used too much wood/too long.  3 hours at 225 with a mix of hickory and Apple was too smokey for me. May try again with less wood/less time
Mike

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swthorpe

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Re: Mac and Cheese
« Reply #21 on: December 08, 2014, 08:19:34 AM »
The last time I did this recipe I set for 230F and about 2 hours of smoke.  I used 3oz of cherry, which is a milder/sweeter wood than hickory.   I would suggest increasing your temp slightly on the next try, and go for 2 hours rather than 3.   If you remove it at 2 and give a taste test, if you think it needs more time, then you could put in back in the smoker.
Steve from Delaware
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Muttley

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Re: Mac and Cheese
« Reply #22 on: December 14, 2014, 08:18:06 PM »
So I made this again tonight.  I used the recipe at the link and it turned out 1000% better.  1oz Peach smoked 240F for just about 2 hours.  Everyone loved this time around and my wife asked for this for an upcoming potluck.

« Last Edit: December 14, 2014, 08:28:44 PM by Muttley »

NDKoze

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Re: Mac and Cheese
« Reply #23 on: December 14, 2014, 10:10:11 PM »
Looks awesome! Nice job.
Gregg - Fargo, ND
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swthorpe

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Re: Mac and Cheese
« Reply #24 on: December 15, 2014, 08:34:12 AM »
Way to go!   I have used this recipe three or four times now, and never left overs!   I don't know what it is about the recipe, but it comes out really cheesy and creamy, and people rave about it.     
Steve from Delaware
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SuperDave

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Re: Mac and Cheese
« Reply #25 on: December 16, 2014, 08:58:57 PM »
Way to go!   I have used this recipe three or four times now, and never left overs!   I don't know what it is about the recipe, but it comes out really cheesy and creamy, and people rave about it.   
As good as it is the first time around, you got to make enough to try "leftovers".  The flavor gets even better over night. 
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mmiaff3666

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Re: Mac and Cheese
« Reply #26 on: January 10, 2015, 02:54:53 PM »
Just pulled Jeff Phillips' mac & cheese from the #2. It was in for 3 hours with 4 racks of baby backs that are still smoking. I used 3 ounces of apple wood. Going to let the ribs go another 2 hours and then hit em with Jeff's sauce. Don't know if I can stay out of the mac & cheeses until the ribs are ready!
Matt from Maryland

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Re: Mac and Cheese
« Reply #27 on: January 10, 2015, 03:05:08 PM »
Can't wait to see some pics of the results, Matt! ;) 8)
Tony from NW Arkansas
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mmiaff3666

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Re: Mac and Cheese
« Reply #28 on: January 10, 2015, 03:13:20 PM »
Tony here is a pic of the mac and cheese. More pics when I pull the ribs.
Matt from Maryland

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Re: Mac and Cheese
« Reply #29 on: January 10, 2015, 04:23:16 PM »
That's what I'm talking about!  Looks great! ;D
Tony from NW Arkansas
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