2nd round of fatties plus mac & cheese

ameskimo1

Meat Mopper

Original poster

Sep 7, 2013

222

43

Michigan's little Bavaria

• Sep 22, 2013

• #1

Hello everyone! Second round of fatties, these are a combination of ground turkey and Bob Evans Italian Sausage (sale today, helps support my 'smoking' habit) with pizza sauce, cheese, red/green bell peppers, and red onions.

Living on the edge a little and attempting homemade smoked mac & cheese as well.

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• ameskimo1
• Sep 22, 2013

I maybe filled the fatties a little too full.....no.

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• ameskimo1
• Sep 22, 2013

  That mac & cheese was so good it almost didn't make it to the smoker. Well a few bites didn't anyway. :)

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• ameskimo1
• Sep 22, 2013

And a some corn on the cob.

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• ameskimo1
• Sep 22, 2013

Now that's just as beautiful as a newborn baby, right??

 

• 

Reactions: rogerwg

smoking b

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• Sep 22, 2013

• #2

Looking good man 

 

ameskimo1

Meat Mopper

Original poster

Thread starter

Sep 7, 2013

222

43

Michigan's little Bavaria

• Sep 22, 2013

• #3

The finished product

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• ameskimo1
• Sep 22, 2013

photo (9).JPG

• ameskimo1
• Sep 22, 2013

 

hambone1950

Master of the Pit

Jul 23, 2012

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Metrowest Boston , ma.

• Sep 22, 2013

• #4

Holy smokes! The fatties look remarkable. I see you foiled the top of the Mac n cheese (to limit the smoke?) how did that work out? :grilling_smilie:

 

ameskimo1

Meat Mopper

Original poster

Thread starter

Sep 7, 2013

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Michigan's little Bavaria

• Sep 22, 2013

• #5

Thanks Ham, the mac & cheese turned out great. I did foil it and then cut several 'vents' for the smoke to enter; this was a shallow pan and I didn't want to over smoke it and was concerned about the top drying out. Next time I will use more of a breadloaf syle pan - deeper with less surface area - and cover the same way. 

 

mrgriz

Newbie

Jun 21, 2013

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12

Waterford,, WI

• Sep 22, 2013

• #6

Looks great! I've got two fatties on right now and was going to smoke some Mac n cheese as well. Never did get to making the Mac so I'll just have to eat more fattie!

 

driedstick

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N. Central Idaho

• Sep 23, 2013

• #7

Man that looks great.

 

sqwib

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• Sep 23, 2013

• #8

Awesome

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• sqwib
• Sep 23, 2013

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Sep 23, 2013

• #9

Looks great!

 

fish killer

Smoke Blower

Nov 18, 2012

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Central Virginia

• Sep 23, 2013

• #10

Still have to get around to making a fatty, haven't done one yet . I love smoked mac and cheese though. All of your things look great. Nice job

 

jeffed76

Meat Mopper

May 8, 2013

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Memphis

• Sep 23, 2013

• #11

Smoked Mac and cheese... Brilliant! How much smoky flavor did it absorb? Were you happy with the size of the foil vents?

 

blacklab

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Battleground Wa

• Sep 24, 2013

• #12

I like it! great job

 

dirtsailor2003

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Bend Oregon

• Sep 24, 2013

• #13

Everything looks great! Next time you do mac n cheese try this no boil, no foil recipe:

http://www.smokingmeatforums.com/t/96882/no-boil-macaroni-mac-cheese

 

vinced111

Newbie

Jan 7, 2012

8

10

Dexter, Michigan

• Sep 24, 2013

• #14

I did a mac-n-cheese japaleno stuffed fattie this past weekend with some sausage.  Just thought I would share some Q view!

macncheesefattie.jpg

• vinced111
• Sep 24, 2013

baconweavefattie.jpg

• vinced111
• Sep 24, 2013

cutfattie.jpg

• vinced111
• Sep 24, 2013

 

tucson bbq fan

Smoking Fanatic

Jun 30, 2013

332

27

Tucson, Arizona

• Sep 24, 2013

• #15

ameskimo1 said:

 
Thanks Ham, the mac & cheese turned out great. I did foil it and then cut several 'vents' for the smoke to enter; this was a shallow pan and I didn't want to over smoke it and was concerned about the top drying out. Next time I will use more of a breadloaf syle pan - deeper with less surface area - and cover the same way.

Click to expand...

How long and at what temp are you cooking the mac & cheese?  I have never covered mine - I like the smoke flavor and the top to be crispy with the insides nice and creamy.  I've always gotten good results without covering.

 

ameskimo1

Meat Mopper

Original poster

Thread starter

Sep 7, 2013

222

43

Michigan's little Bavaria

• Oct 6, 2013

• #16

Thanks everyone!

Jeffed - Picked up a nice smoke flavor, not to light or deep but I'll be more careful placing the vents. Some parts were a deeper smoke than others, didn't seem to be a problem as it was gone in no time.

Tuscan - it was a warm afternoon so the smoker ran 230-250 and was in for about 2 1/2 hrs.

Dirt - thanks for the recipe, I was actually wanting to do a no boil as I think it will get a deeper flavor,

Vince - the jalopeno and mac/cheese smoothie looks awesome, that will be on my list of things to try as well!

 

s2k9k

AMNPS Test Group

Sep 8, 2011

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SEUSA

• Oct 6, 2013

• #17

Sorry I missed this earlier but that all looks Awesome!!!

 

billyj571

Smoking Fanatic

Aug 23, 2011

551

15

Marysville WA

• Oct 8, 2013

• #18

Great looking fatties