Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > smoked mac and cheese??
Reply
 
LinkBack Thread Tools
Old 09-13-2011, 10:27 PM   #1
dfess1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 1,342
Liked 91 Times on 65 Posts
Likes Given: 79

Default smoked mac and cheese??

Anyone ever made this? Does it absorb any smoke profile? Looking for something "different". Thoughts, ideas?

dfess1 is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2011, 10:35 PM   #2
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,982
Liked 432 Times on 353 Posts
Likes Given: 63

Default

You mean, making the mac and cheese, and then putting the whole thing on the smoker?

I have made mac & cheese with meats and cheeses that I put on the smoker. I also used a bit of stout in there. I personally like a nice crispy top on the mac & cheese, so I prefer baking it at pretty high temps for a short time.

__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2011, 11:13 PM   #3
HexKrak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Phoenix
Posts: 722
Liked 10 Times on 10 Posts
Likes Given: 7

Default

I've not done it, but both the cheese and noodles will absorb plenty of smoke flavor so I imagine that it'd get quite a bit of flavor. I have done the same as weirdboy though, and really liked the addition of the smoked flavor from the meats and cheeses.

__________________

On Deck: Chav Irish Red
Pipe Dreams: Chai Porter
Primary #1: Empty
Primary #2: Empty
Primary #3: Imperial Oatmeal Stout
Bottle Conditioning/Drinking: Brown Porter, Pale blonde session ale

HexKrak is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2011, 11:37 PM   #4
Beezy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Pittsburgh, PA
Posts: 1,384
Liked 21 Times on 19 Posts

Default

I add smoked cheddar and bacon to mine. It's great with the smoke but IMO putting it a smoker would be too much. I would at least give it a try if someone offered me some.

__________________
Beezy is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2011, 11:51 PM   #5
Tnoodle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Tulsa, Oklahoma
Posts: 305
Liked 22 Times on 17 Posts

Default

It would be awesome, especially if you made it in a dutch oven and threw the whole thing in there. I bet a half hour would be plenty for mesquite or hickory but with a fruit wood it might take longer.

__________________
VICTORY IS RESERVED FOR THOSE WHO ARE WILLING TO PAY THE PRICE
Tnoodle is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 12:24 AM   #6
dfess1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 1,342
Liked 91 Times on 65 Posts
Likes Given: 79

Default

well, i can get the smoker up pretty high in temp. This would have to be the last thing to go on though. The smoker in my sig is basically a charcoal fed oven.

__________________
My Single Tier Brew Sculpture

My Stumps BBQ Clone Build
dfess1 is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 01:18 AM   #7
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,982
Liked 432 Times on 353 Posts
Likes Given: 63

Default

If it were me, I'd make the dish in a dutch oven or casserole dish, top it off with some gruyere mixed with crushed corn flakes and/or ritz crackers and maybe some minced shallots, and then stick the whole thing on the smoker at something like 400-425F for 20-30 minutes or so until the cheese on top gets brown and bubbly. That should be plenty of time to imbue the dish with smokiness without it completely overwhelming the rest of the flavors.

__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 02:00 AM   #8
Beezy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Pittsburgh, PA
Posts: 1,384
Liked 21 Times on 19 Posts

Default

My trick is cheezits. They even have smoked ones now. That would be overkill for you though.

__________________
Beezy is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 02:03 AM   #9
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,982
Liked 432 Times on 353 Posts
Likes Given: 63

Default

Oh yeah cheezits or goldfish also work well.

__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 02:55 PM   #10
dfess1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 1,342
Liked 91 Times on 65 Posts
Likes Given: 79

Default

how bout smoked mac and cheese on top of pulled pork. a BBQ shepards pie if you will...

__________________
My Single Tier Brew Sculpture

My Stumps BBQ Clone Build
dfess1 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Just wondering(Smoked Oysters) Vance71975 Meat Smoking, Curing and Sausage Making 6 08-09-2011 01:22 PM
Smoked a Turkey Today! Kittyfeet Meat Smoking, Curing and Sausage Making 1 07-23-2011 08:27 AM
Cold Smoked Salmon and Gouda paulthenurse Meat Smoking, Curing and Sausage Making 12 04-29-2011 08:34 PM
Canning Smoked Jalapenos barnyard Meat Smoking, Curing and Sausage Making 4 02-25-2011 02:44 AM



Newest Threads

LATEST SPONSOR DEALS