LIVE!! Right now***WHATS ON YOUR GRILL?***Right now LIVE!!

[stillgriller]

Spatchcock chicken over Rockwood Lump, seasoned with olive oil, SnP, garlic and rosemary. A couple pats of butter and some fresh thyme under the skins. Sorry, no grill pics.

[bamakettles]

Hot dogs with side of onion rings....


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[Pezdogs]

WW 1962 26"

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[NL_Weber_fan]

Focaccia and horse tenderloin sandwich.

[michaelmilitello]

Baby backs and Mac n cheese


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[bbqking01]

Baby backs and Mac n cheese


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very nice


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[Kneab]

 

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[stillgriller]

One Guy's Burgers. A couple Chicago Steak Co. burgers, sautéed mushrooms and onions, and all the fixin's.

[bamakettles]

Looks amazing!


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[michaelmilitello]

1/3 pound cheese burgers, bacon, and toasted buns on the ranch



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[stillgriller]

1/3 pound cheese burgers, bacon, and toasted buns on the ranch



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Looks like Heaven on a grate!

[bamakettles]

Finally got a Glen Blue snow cone!


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[acast285]

Baby backs and Mac n cheese


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Share your Mac n cheese recipe?

[michaelmilitello]

Baby backs and Mac n cheese


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Share your Mac n cheese recipe?

Sure!   Grate one pound of cheese of your liking.  Have cream cheese and sour cream handy. 

I use a 12 inch (#10) skillet

Fry four or five strips of bacon till crisp.   Reserve grease.  Set aside bacon and crumble.  With reserved bacon grease, make a roux with ap flour. 

To the roux, add two cups half and half and bring to nearly a boil.   Add in grated cheese a handful at a time to melt.   Add two tbs of cream cheese and two tbs of sour cream.   Reduce heat to low setting.   Wisk very frequently!   Taste sauce for saltiness.   I like to add a few tbs of Franks to cut the richness. 

Boil 1 pound of pasta.  Elbow or small shells work fine.  Don't cook the macaroni to complete tenderness.   It'll finish in the sauce.  Add pasta to sauce and mix.  I like a topping, which is usually the reserved bacon.  In this case I used shredded, dried white bread doused with melted butter.   I've also used crushed ritz crackers.   The topping gives texture but is 100% optional.   It also protects the tops from drying out. 

Place back on low and slow grill for 30 minutes.   15 at roasting temps.   Let cool.   This is a bit labor intensive but it's a fun dish to make and you can have the ingredients prepped ahead before you need to cook.   I time it for when whatever protein I'm cooking is in the last hour of cooking.   


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[acast285]

Thanks!