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Found 3 results

  1. Going to give this a whirl for Christmas on the Kamado while I'm frying a turkey and was curious for input on the number of smoke wood chunks you guys recommend. I don't want to overpower it with smoke but want to make sure there's smoke flavor. Was thinking of 3 chunks of apple wood, is that too much? Will be running the grill hot at 375-400. Also, should I add the smoke wood after the grill heats up or while it's heating up? I'm concerned the higher temp will burn off the smoke before I get the mac n cheese on the grill. Thanks guys!
  2. I may have gone a bit overboard tonight... if that is even a "thing". I missed an opportunity to use my new KJ yesterday, so I doubled down today. Bonus, we have enough food to feed the house for the next week! Steak sandwich, Andouille stuffed Jalapenos, Smoked Onion, Smoked Mac & Cheese, and Cedar Plank Twinkies for dessert!
  3. Until tonight, I still hadn't found a recipe or technique for mac & cheese that really worked for me. John's smoked M&C is really good for a smoky profile, but it's not creamy enough for my tastes. Every time I made one with a bechamel sauce, it turned out grainy. Well, I found a really simple recipe for no-boil M&C that turned out really cheesy and creamy, not at all oily or grainy. http://www.bonappetit.com/recipe/no-boil-mac-and-cheese I cut the recipe in half and used a combo of 2% milk and heavy cream instead of whole milk. I also omitted the garlic from the topping because my protein (which shall go otherwise unmentioned) was seasoned with it. Gotta admit, this felt a little weird: It went on the Akorn foiled at 400° for 25 minutes and then unfoiled with the topping for another 15 minutes, a bit longer than the recipe called for. The extra time was needed to get the noodles tender and brown the top properly. Seasoned broccoli got roasted alongside, as well as the uh... protein. Really killer M&C. Had great texture, cheesiness, and creaminess out the wazoo. Crunchy buttery top... couldn't ask for anything more. Ok, what was up with that protein? It was one of those pre-marinated pork tenderloins that is 25% water and salt. My sister gave it to me and I've been avoiding it like the plague for many months. I just gave in and remembered why I hate those things so much... the texture is just wrong and the flavor is terrible. My wife and I had one bite and pushed it aside. Little one loved it. Yech, never again.
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