Dave Atwater
TVWBB Fan
Had a sailboat race this weekend, so not a lot of time for cooking. We had some leftover pulled pork from last weekend so we decided to incorperate that into a mac and cheese entree. Started with a mixture of sharp cheddar, gouda, and fontina...
Shredded the cheese, got some pasillo peppers, chopped up the leftover pork, and did a rough dice on some sweet onion.
Fired up the the performer and roasted the peppers and had the PP in a smoking hot CI pan. I was looking for a brown and crispy texture to the pork similar to carnitas.
Whipped up a bechamel and folded in the cheese....yeah, that is the lovley cooking assistant Cheryl's hand on my cheese. Let's just say some was missing by the time it got to the pan...
Finished cheese sauce...
We folded in the pork, roasted chili, and onions into some elbow mac that was cooked very al dente.
Then we topped with the cheese sauce and gave it a good stir to make every body real happy.
Into a 9 by 12 baking pan, topped with more cheese, and back on the performer with indirect heat and some chunks of apple wood. Temp up to 350 degrees and put the lid on...
20 minutes later this was the finish product -
Paired with some Irish death from Iron Horse Brewery in Ellensburg WA. It came out great, it took on just a real mild smoke in the twenty minutes. Boy #1 went back three times!
We'll repeat this one for sure, thanks for looking!
Shredded the cheese, got some pasillo peppers, chopped up the leftover pork, and did a rough dice on some sweet onion.
Fired up the the performer and roasted the peppers and had the PP in a smoking hot CI pan. I was looking for a brown and crispy texture to the pork similar to carnitas.
Whipped up a bechamel and folded in the cheese....yeah, that is the lovley cooking assistant Cheryl's hand on my cheese. Let's just say some was missing by the time it got to the pan...
Finished cheese sauce...
We folded in the pork, roasted chili, and onions into some elbow mac that was cooked very al dente.
Then we topped with the cheese sauce and gave it a good stir to make every body real happy.
Into a 9 by 12 baking pan, topped with more cheese, and back on the performer with indirect heat and some chunks of apple wood. Temp up to 350 degrees and put the lid on...
20 minutes later this was the finish product -
Paired with some Irish death from Iron Horse Brewery in Ellensburg WA. It came out great, it took on just a real mild smoke in the twenty minutes. Boy #1 went back three times!
We'll repeat this one for sure, thanks for looking!
