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Smoked/Grilled Yardbird and S'Mac-n-Cheese


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#1 OFFLINE   ChileRelleno

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Posted May. 19 2017 - 10:54 PM

S'Mac-n-Cheese
No-Boil, Smoked, Mac-n-Cheese


16oz = 6 C of Cavatappi pasta, dried
1 C = 2 sticks of butter
24oz = 1.5# Sharp Cheddar, shredded
24oz = 1.5# Colby Jack, shredded
5 C of Milk, whole
1 C water with 3T of flour as thickener
3 C French Fried Onions

Layer ingredients in order listed, except FFO & thickener
Crank the heat to 350' or higher
I went really light on the smoke, a few chips at a time
Stirred at 30min, 1hr and 1.5hrs
Stir in thickener at 1.5hrs
Total cooking time 2.5hrs
Top with FFO last 1/2hr

 

Serves 10-12 generous portions

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IMG_20170519_171044382_zpsthq8354z.jpg

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Smoked/Grilled Yardbird

Rub bird generously with EVOO
Montreal Chicken and Season Salt
Smoke with Apple wood at 250'-275' for a little over an hour, get some good color on it.
Transfer to a 350'-375' or hotter grill and finish to minimum recommended IT, this also crisps up that skin.

IMG_20170519_152031499_zps8eoy2qre.jpg

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Money Shot

IMG_20170519_174212007_zpse7oxxikp.jpg


Edited by ChileRelleno, May. 20 2017 - 09:29 AM.



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#2 OFFLINE   devil duck

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Posted May. 20 2017 - 06:45 AM

I had Zesty Italian Marinated Chicken breasts last night on the BGE. If you don't mind sir, I am going to borrow that Mac n Cheese recipe. The wife loves Mac n Cheese and that looks very good, thank you.


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#3 OFFLINE   ChileRelleno

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Posted May. 20 2017 - 09:28 AM

I had Zesty Italian Marinated Chicken breasts last night on the BGE. If you don't mind sir, I am going to borrow that Mac n Cheese recipe. The wife loves Mac n Cheese and that looks very good, thank you.

My pleasure for you to use anything I post.

Note: That is a big S'Mac-n-Cheese, feeds 10-12 generous servings.




#4 OFFLINE   devil duck

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Posted May. 20 2017 - 09:38 AM

My pleasure for you to use anything I post.
Note: That is a big S'Mac-n-Cheese, feeds 10-12 generous servings.

Have you ever tried to freeze the left overs? I'm thinking of trying to with the vacuum sealer using the wet mode. I also have the vacuum seal bowls, not those El cheapo's but the good ones with my sealer.


#5 OFFLINE   ChileRelleno

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Posted May. 20 2017 - 09:50 AM

Have you ever tried to freeze the left overs? I'm thinking of trying to with the vacuum sealer using the wet mode. I also have the vacuum seal bowls, not those El cheapo's but the good ones with my sealer.

Once in a great while something makes it to the freezer.

But I've a hungry 18yr'ol and he eats everything not nailed down, leftovers are his specialty... Mine too.


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