Smoked Mac & Cheese V2.0
This is my second attempt at smoked mac and cheese and it got lots of thumbs up from the sample audience. Still not perfect in my opinion but others thought it was worthy.
Forum Discussion
brirene wrote:
Hmmm...now you got me thinking...gonna be a v3.0?
Might be v2.1, it is pretty close to perfect.- Hmmm...now you got me thinking...gonna be a v3.0?
- To up the smoked flavour how's about adding some sweet smoked paprika?
magnusfide wrote:
Looks tasty. I would add a couple tablespoons of finely chopped jalapeño peppers mixed in thoroughly before smoking. Just enough bite to complement the smoky cheese.
I used dry mustard and cayenne pepper.brirene wrote:
This (link) from Jeff Phillips at Smoking-Meat.com. I've made this 3 or 4 times and always had rave reviews. The pulled pork adds to it, but isn't necessary. This stuff is great!
That method was my V1.0 but thought it was lacking in smoke flavor. Just creates a layer of smoke on the top. I smoked my sauce in version 2.0 and then assembled. It was much deeper smoke flavor in my opinion.- Looks tasty. I would add a couple tablespoons of finely chopped jalapeño peppers mixed in thoroughly before smoking. Just enough bite to complement the smoky cheese.
Super_Dave wrote:
Teamfour wrote:
Looks great, but where is the smoke part?
:h
Sorry, I had to look again. It is in a smoker. Didn't catch that first time. What kind of smoker? Type of wood? We compete professionally in KCBS BBQ and are always looking for new recipes.Teamfour wrote:
Looks great, but where is the smoke part?
:h- Looks great, but where is the smoke part?
