Wickers Chops and Beer Bacon Mac & Cheese


 
Rich Dahl

Rich Dahl

R.I.P. 7/21/2024
I was going to make up a batch of the Wickers clone and give it a try because the real Wickers isn’t available here and everybody raved about how good it is.
But due to the kindness of Mr. Bob Correll, Barb and I got a chance to try the real deal. Thank you Bob!

As it turned out I was trying to figure out what I was going to do with two bone in pork chops when good fortune struck.
Marinated the chops for a little over an hour then onto the performer basting every minute or so.

Barb had already made a new Mac & Cheese recipe she found and some fresh green beans made up dinner.
The garlic, bacon and beer mac & cheese and yes I said beer Barb made up was truly outstanding, the best I’ve ever had and Barb makes some great Mac & Cheese.

As for the Wickers its gooood stuff. Got to try the clone to see how close it is.

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The stuff for Barbs Mac & Cheese.

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Chops on, getting dark a lot earlier.
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A few items were needed to make this dish, that’s the second load of items cleaned and we haven’t
had dinner yet.

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Turned out great

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Thanks for stopping by.
 
Chops look great but the Mac & Cheese is killer! I do the dish washing boogie every time I cook. My wife usually steps in and rescues me.
 
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That is a mighty fine cook Rich. Looks very tasty. I hope you didn't make Barb do the dishes :)
 
No Chuck we both did the dishes he while I was cooking the mac & cheese and I when he was cooking. We always share when we cook, its more fun that way.
 
Glad you like it R & B.
Man, I'd trade you a case of that stuff for a plate of your stuff!
You two are killin' it!

Wicker's side note,
for our tastes, I only marinate pork or skinless chicken, and do not baste.
skin on bird I usually do both.
saying this in case the chops seemed a little over flavored.
 
Rich,
Chops look great! I love the idea of consistently marinating them. Like roadside chicken/chops ;-)

Barb,

Think you can give recipe for that mac and cheese? It looks....incredible! I've gotta make it!
 
Bob Correll said:
Glad you like it R & B.
Man, I'd trade you a case of that stuff for a plate of your stuff!
You two are killin' it!

Wicker's side note,
for our tastes, I only marinate pork or skinless chicken, and do not baste.
skin on bird I usually do both.
saying this in case the chops seemed a little over flavored.
Click to expand...

I'll keep that in mind as it was a little strong and I was surprised with just an hours marinade. We'll be doing chicken next and I'll just try it as a marinade.
 
For all who would like to have the Mac and Cheese recipe here it is.
Garlic, Bacon, and Beer Macaroni and Cheese
6 strips bacon, cooked and crumbled, divided
4 Tbsp. unsalted butter, divided
3 Tbsp. all- purpose flour
2 Large cloves garlic, minced
1-1/2 Tsp. fresh thyme leaves, divided
2 cups milk
¾ cup stout beer (such as Guinness)
1 Tsp. kosher salt
Pinch fresh cracked pepper
2 Cups shredded sharp cheddar cheese
½ Cup Hoffman’s Vermont cheddar cheese (or any good white cheddar of your choice)
8 oz. large elbow macaroni
½ cup panko breadcrumbs
A couple of pinches for Penzey’s BBQ 3000 seasoning
¼-1/2 Tsp. Sriracha Hot chili sauce
Bring a large pot of water to a boil for the macaroni.
Cook bacon in 10 inch CI skillet when done remove, drain fat and wipe out with paper towel.
In a medium saucepan, heat 3 Tbsp. butter with the flour over medium heat, whisking until bubbly. Cook 2 minutes. Add the garlic and 1 Tsp. thyme, and cook an additional minute. Slowly whisk in the milk and beer. Heat, stirring constantly, a couple minutes until quite warm but not boiling. Reduce heat to medium low, add both cheeses, salt, and pepper, and cook whisking until smooth. Remove from the heat. Stir in half the bacon.
Cook the macaroni to al dente in a little salted water. Drain and add to the cheese sauce. Then transfer to the CI skillet. (the flavor of cooking the bacon in the CI just adds to the flavor of the recipe.) In a small saucepan, melt the remaining 1 Tbsp. butter. Add the panko, remaining ½ tsp. thyme, and remaining bacon sprinkle over the macaroni.
I baked mine on the Performer indirect for about 20 to 30 minutes until bubbly and brown on top.
Serve garnished with fresh thyme leaves and a pinch or two of BBQ seasoning.
Hope everyone enjoys this I know we sure did. Barb Dahl
 
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