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Started By
Message
re: Looking for something different to grill on game day
Posted on 9/15/15 at 12:03 pm to LouisianaLady
Posted on 9/15/15 at 12:03 pm to LouisianaLady
quote:I do something similar but with a red miso butter. I may try something like yours this time.
Mexican street corn as a side. Everyone raves when I make it, and it's pretty easy.
Shuck corn. Grill directly on grill to get a nice char. Personally, I don't like trying to eat it off the cob, so I remove corn from cobs and mix everything in a bowl, but if you want to keep on cobs.. slather each cob with mayo when it is hot off the grill, coat in cotija cheese (parm if you're in a pinch), chili powder, fresh chopped cilantro, and a few squeezes of lime.
To those who suggested fatties:
The recipes I've read all suggest smoking. Is that the preferred way, or do you do something a little different?
2
Posted on 9/15/15 at 12:03 pm to Genius_Mofo
rotisserie war eagle
Posted on 9/15/15 at 12:28 pm to Genius_Mofo
look for htownjeep's thread on a stuffed pork loin
eta: here it is LINK
I tried it and it was great
eta: here it is LINK
I tried it and it was great
This post was edited on 9/15/15 at 12:32 pm
Posted on 9/15/15 at 12:50 pm to Genius_Mofo
quote:
The recipes I've read all suggest smoking. Is that the preferred way, or do you do something a little different?
I've almost always smoked them. But, I have cooked them on a pit without wood as well. I just sear it on all sides, move it off of direct heat and let it cook. Usually 60-90 minutes.
Posted on 9/15/15 at 1:51 pm to Genius_Mofo
FIL makes an amazing smoked mac and cheese on his BGE. It's legit. I think this is the recipe, but not 100% sure. Sounds like it though, but last time he subbed the gouda out for pepper jack and it was still amazing...
Ingredients
1 (16-ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
3 cups milk
1 (8 oz.) package cream cheese, cut into large chunks
1 teaspoon salt
½ teaspoon black pepper
1 block (approx. 12 oz) sharp cheddar cheese, shredded
2 cups (approx. 8 oz) smoked gouda cheese, shredded
1 container (approx. 6 oz) parmesan cheese, shredded
¼ cup velveeta cheese, shredded
1 cup panko bread crumbs
Instructions
1. Cook pasta according to package directions to slightly below al dente
2. In medium saucepan, melt butter and whisk flour into butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine ½ of cheddar, ½ of gouda, parmesan cheese.
4. Combine pasta, cheese mixture, and cheese sauce into 11 x 9 ½ inch aluminum roasting pan. Lightly sprinkle with favorite BBQ rub.
5. Top with mixture of remaining cheeses ( ½ cheddar, ½ gouda, and ¼ cup velveeta).
6. Lightly brown panko bread crumbs in skillet. Once brown, spread evenly atop the mac and cheese.
7. Place in egg at 225 degrees for 1.5-2 hours until brown and slightly bubbly.
It would probably work for a regular smoker as well.
Ingredients
1 (16-ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
3 cups milk
1 (8 oz.) package cream cheese, cut into large chunks
1 teaspoon salt
½ teaspoon black pepper
1 block (approx. 12 oz) sharp cheddar cheese, shredded
2 cups (approx. 8 oz) smoked gouda cheese, shredded
1 container (approx. 6 oz) parmesan cheese, shredded
¼ cup velveeta cheese, shredded
1 cup panko bread crumbs
Instructions
1. Cook pasta according to package directions to slightly below al dente
2. In medium saucepan, melt butter and whisk flour into butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine ½ of cheddar, ½ of gouda, parmesan cheese.
4. Combine pasta, cheese mixture, and cheese sauce into 11 x 9 ½ inch aluminum roasting pan. Lightly sprinkle with favorite BBQ rub.
5. Top with mixture of remaining cheeses ( ½ cheddar, ½ gouda, and ¼ cup velveeta).
6. Lightly brown panko bread crumbs in skillet. Once brown, spread evenly atop the mac and cheese.
7. Place in egg at 225 degrees for 1.5-2 hours until brown and slightly bubbly.
It would probably work for a regular smoker as well.
Posted on 9/15/15 at 3:37 pm to Genius_Mofo
Posted on 9/15/15 at 3:44 pm to Genius_Mofo
Hamster
Posted on 9/15/15 at 4:29 pm to Genius_Mofo
Posted on 9/15/15 at 10:17 pm to Genius_Mofo
I saw this version of the fatty on this board a few years back and gave it a shot. It was an instant hit with my guests and is one of my most requested items every time we have a get together. Smoked my most recent one this weekend for the state game. Only drawback is there is never any left over.
Bacon Explosion
Bacon Explosion
Posted on 9/16/15 at 9:49 am to SuperflyLSU
Thank you all so much for the ideas.
I'm going to go with a BBQ-spiced fatty with cheese, Armadillo Eggs and Atomic Buffalo Turds. My buddy called me and said that the kids requested the Eggs so I said F it and will get the stuff to do Turds as well.
If I can make it by WF I'll grab the duck and do bombs instead of Turds.
You guys are awesome. Have a good grilling weekend.
I'm going to go with a BBQ-spiced fatty with cheese, Armadillo Eggs and Atomic Buffalo Turds. My buddy called me and said that the kids requested the Eggs so I said F it and will get the stuff to do Turds as well.
If I can make it by WF I'll grab the duck and do bombs instead of Turds.
You guys are awesome. Have a good grilling weekend.
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