I was looking at my list of "to do" cooks and realized I have never done Mac and Cheese on the kettle. I remember
@Idahawk s epic mac and cheese ball cook:
http://weberkettleclub.com/forums/other-recipes/grilled-macaroni-and-cheese-balls/msg129040/#msg129040 and decided it was time to give Mac and Cheese a try. I decided on a two kettle cook - one for fillings and one for the mac and cheese dish.
Cook #1:
To spice up the mac and cheese, I raided the fridge and found garlic, slab cut bacon, and the fixins for ABTs. To fill the turds, I used a mixture of cream cheese and some rib rub that
@SixZeroFour sent me. I also used a cast iron garlic roaster that Santa brought me:
I wanted good smokey flavor in the mac and cheese so I smoked the above ingredients with apple wood for a couple of hours. Sierralita gets the call:
Smoking. You can see the bacon slabs under the pepper rack:
It got extremely windy, so I had to move Sierralita out of the wind and onto the deck. I was searching high and low for something to put under the smoker to keep hot ash and drippings off the wood. Hmm, I wonder how a Ranch kettle lid would work.... A new use for my ranch kettle and a new justification for having one!
If you could smell my kitchen right now...
Cook #2
For the main cook, Bisbee gets the call. Today Bisbee is wearing an amazing zebra stripe handle. Full chimney of Royal oak lump, indirect. Perfect 400 degree temp:
Indirect for 20 minutes, rotating at 10:
The payoff. Mac and cheese (Velveeta and gorganzola), chunks of applewood smoked bacon, whole roasted garlic cloves, sliced ABT's, all topped with Italian bread crumbs:
Winz