Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!

Recommended Posts

 

Here's the lastest revision of my Smoked Macaroni & Cheese recipe!  You can use this recipe of your own favorite recipe and smoke it on the kamado!

 

 

Smoked Macaroni & Cheese
 
Ingredients:
 
2 to 2 1/2 cups uncooked macaroni noodles (cooked per box instructions)
1 1/4 cups milk
2 eggs, beaten
1/2 stick melted butter
4 strips of bacon, cooked and crumbled
1/2 teaspoon chipotle powder
4 cups shredded sharp cheddar cheese, divided
Grated parmesan cheese
Salt and pepper to taste
 
Directions:
 
Preheat your grill or smoker to 350°F.  Cook the macaroni per box instructions and drain.  Add the milk, eggs, melted butter, chipotle powder, 2 cups of the shredded cheddar, and some grated parmesan cheese back to the drained macaroni and mix well.  Transfer to your baking dish.  Top with remaining shredded cheddar and a little more grated parmesan cheese.  Add cracked black pepper to taste.
 
Cook on the grill at 350°F for 30 minutes and then ramp the temp up to 400 degrees and cook until golden brown on top and bubbly in the center, about 10-15 more minutes.  Let cool, serve, and be BLOWN AWAY!

 

Share this post


Link to post
Share on other sites

I saw this older video along with the refreshed version making buffalo mac and cheese.

 

What size is the stoneware dish that you put the mixture in?

Share this post


Link to post
Share on other sites

I made your meatloaf and Mac and cheese today for dinner.

The meatloaf was good. Probably best meatloaf I've had. That sauce is great on the meatloaf.

But the mac and cheese....holy $&@?!!!! Seriously, that is by far the best mac and cheese I've ever had. A family of 5 (including kids ages 6, 9, and 11) ate a 1 1/2 pound meatloaf and almost the full recipe of mac and cheese. The smokiness of the macaroni and cheese is shocking. I like heavy smoke so I used hickory. I wouldn't change a thing!!!

I can't thank you enough for posting this. It's absolutely amazing.

post-10065-0-64914800-1448671704_thumb.j

Share this post


Link to post
Share on other sites

I made your meatloaf and Mac and cheese today for dinner.

The meatloaf was good. Probably best meatloaf I've had. That sauce is great on the meatloaf.

But the mac and cheese....holy $&@?!!!! Seriously, that is by far the best mac and cheese I've ever had. A family of 5 (including kids ages 6, 9, and 11) ate a 1 1/2 pound meatloaf and almost the full recipe of mac and cheese. The smokiness of the macaroni and cheese is shocking. I like heavy smoke so I used hickory. I wouldn't change a thing!!!

I can't thank you enough for posting this. It's absolutely amazing.

 

Thanks :)

 

Testimonials like that make it all worthwhile :)  I'm glad you guys liked it!

Share this post


Link to post
Share on other sites

I made this side dish yesterday for my son.

 

He loved it.  The smoke flavor really was a hit.

 

Thanks again, John, for yet another home run recipe !!!!

Share this post


Link to post
Share on other sites

I made this yesterday and i'll have to say i was very disappointed in the outcome. It tasted ok but it was not creamy at all!, in fact the egg in the recipe pretty much made it like scrambled eggs in the mac. Had this been creamy mac and cheese it would have been a hit.

Share this post


Link to post
Share on other sites
On ‎19‎/‎09‎/‎2017 at 6:44 AM, bel4_20 said:

I made this yesterday and i'll have to say i was very disappointed in the outcome. It tasted ok but it was not creamy at all!, in fact the egg in the recipe pretty much made it like scrambled eggs in the mac. Had this been creamy mac and cheese it would have been a hit.

 

I've been tweaking this recipe for a couple of months now

I find adding cream instead of milk adds a bit more balance plus helps to add more smoke flavor due to the higher fat content

Its a winner for me

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now




  • Similar Content

    • By CentralTexBBQ
      So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over.
       

       
      Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. The giant Texas sized biscuit was done in the oven.
       

       
      Currently on the smoker is a spatchcocked hen with roasted veggies in my D.O. and basting with herb infused water and avacado oil
       

       

       
       
    • By kenb5150
      I just upgraded to a Big Joe so I'm selling my Classic as well as my Joetisserie.  Both in excellent condition.  No cracks, not lighter fluid used, I've had it for less than a year.  I'm located in Austin, Tx.  I tried to upload pics but it keeps failing.  I can email pics if anyone is interested.
       
      $650 for the Kamado Joe
      $150 for the Joetisserie
    • By BBQAdventures
      My lovely wife picked up some beef shorties from the local Coles store last Thursday. I have been wanting to give beef ribs a go for a little while as I have not done any low and slow beef on the Kamado Joe. I was a little sceptical as to what the quality would be like, and I must say that I was pleasantly surprised with the look of them. Pretty meaty, with a reasonable amount of fat. For this cook, I didn't trim too much, just the really hard fat that doesn't add too much to the end product.
       
       

       
      Before the grand unveiling of the ribs I need to prep the Kamado Joe and I had a couple of little helpers that had been pestering for something to do. So with the addition of some oversized latex gloves, I let them clean out the last cook charcoal. I knew that I was going for a reasonable length cook ( ~5hrs to so) so wanted to ensure that I wouldn't have any issues with maintaining temp. Out with the old an in with the new.
       
       
      Earlier in the morning, I picked up some new "chunky" lump from a new store I wanted to try. So glad I did, Gidgee lump that is of a really decent size. The price wasn't too bad either :-) But like most trips to the BBQ store,  you end up coming home with a few necessary extras...
       
       
       
      For the Kamado Joe setup, typical Low and Slow. Gidgee lump with a mix of the new cherry chunks, a handful of hickory chips. Deflectors in the low position and the grill rack in the upper position. I had an aluminium tray under to catch the drippings. Not for use, just to prevent making too much mess.
       
      Prep of the ribs was a basic trim off the hard fat. As I had 2 packs, decided to try out 2 flavour combinations. One was with the newly acquired Lane's BBQ-Ancho Espresso (hands down my favourite to date). The second pack was a combo of Lane's BBQ Garlic², STUBBS Steak spice rub, salt and pepper.

       
      The Ancho Espresso is on the left, a nice dark colour. The BBQ Garlic² is on the right.
       
      While prepping the ribs, the Kamado Joe was lit and warming up, aiming for around 130°c (275°F). I've learnt to not stress over the temps too much, as long as you are close all is good. At the end of the day, it will be the internal temp, probe tenderness or something else that determines when you are done. In this game, it is certainly not done just because you have cooked for X number of hours and X deg. Low and Slow is not a strict science, it is an art that has a big degree of gut feel, intuition and common sense.
       
      All up this cook went for around 5½ hours, maintaining the 130°c (275°F) target temps. The final call to pull them off was based on the probe tenderness.

      In hind site, I should have let them rest for a while longer, but we were both starving !!! They were tender and juicy, just not as "buttery" feeling as I had pictured.

      Lessons from this one - longer cooking time, would probably improve the mouthfeel. For the longer cook, I would probably wrap/boat for a portion ensuring they stay moist. All in all definitely something on the to-do list again and a reasonably cost-effective meal (as long as I don't go to the BBQ shop first ) hahahaha.
       
      Highly recommend the Lane's BBQ-Ancho Espresso - super delicious flavour profile!
       
       
      All washed down with my new favourite Australian Pale Ale...

       
      For all the pictures - head over to my blog post :
      https://kamadoblog.wordpress.com/2018/02/13/kamado-joe-beef-shorties-beef-ribs/
       
      Thanks for stopping by..
       
      Joe On !!!!!
    • By jfirey
      Does anyone know what the pricing on the new pro joe will be?
       
    • By jfirey
      Hey guys,
      I am about to pull the trigger on one of the new Big Joes tomorrow. I had one question about it though. Has anyone had a problem with the latches getting hot? It seems like this could be an issue. 
×