Smoked Mac ‘n Cheese

Smoked Mac ‘n Cheese: smoke + not 1, not 2, not 3, but 4 cheeses = perfection

I love macaroni and cheese. It’s comfort food. It’s great on a rainy, fall day. It’s great as a midnight snack.

This recipe takes the normal recipe for macaroni and cheese (cook macaroni, add cheese, devour) and adds some additional elements: 4 different cheeses, plus a kiss of wood smoke. If you haven’t had smoked mac ‘n cheese yet, well, I just feel sorry for you. You clearly aren’t living your best life.

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Smoked Mac 'n Cheese
Smoky, cheesy goodness with an awesome crunchy crust
smoked-mac-n-cheese
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
smoked-mac-n-cheese
Instructions
  1. Preheat your smoker to 250 degrees Fahrenheit.
  2. Cook the elbow macaroni al dente, according to the package instructions. Pour the macaroni into a foil pan or a similar receptacle that can survive your smoker.
  3. In a large sauce pan, melt the butter over medium heat. When melted, add the milk, and bring to a boil. Add the cream cheese, and melt, whisking often, until sauce is creamy.
  4. Remove the sauce from the heat. Immediately stir in the shredded cheeses, and adding salt and pepper to taste. You must move quickly here, as if you take too long, the sauce will become very difficult to work with as it cools.
  5. Pour the cheese sauce over the macaroni and stir to coat evenly. Pour the bread crumbs on top, forming an even layer.
  6. Place the pan, uncovered, into the smoker, and add your desired wood chips. (For this recipe, I used a combination of pecan and whiskey barrel chips.) Smoke for 30-40 minutes, until the top is browned and the cheese is bubbly.
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Grilled Cornish Game Hen in 6 easy steps

6 steps to an awesome dish

Grilled Cornish game hen is a real crowd-pleaser. It may taste like chicken, but the presentation possibilities can really elevate a meal; imagine serving each of your guests their own bird, plated perfectly.  Cool, right?

This recipe is very simple, and uses Saint Brian’s BBQ Savory Saturday Spice Rub to really bring out the flavors without any overpowering heat; it’s definitely a crowd pleaser.

Quick tip: pay close attention to the internal temperature while cooking. These guys cook fast, and can dry out very quickly if they overcook.

As an added bonus, you can carve Cornish game hens the same way you would a full-sized chicken: caveman style.

Print Recipe
Grilled Cornish Game Hen
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat your grill to high (500-600 degrees Fahrenheit) and set up for direct grilling.
  2. Using your hands, combine the butter and spice rub in a bowl until combined.
  3. With your finger, gently separate the skin from the meat along the breasts and legs, taking care not to break the skin.
  4. Take half of the butter and spice mixture and form into a ball. Place the ball under the skin. Holding the opened end of the skin down so that the butter doesn't come back out, use the skin to push the butter over the breasts and legs. Rub the remainder of the butter on the inside of the cavity.
  5. Place the game hen on the grill, and cook with the lid down for about 20 minutes. It's best to use a thermometer probe to monitor the internal temperature, as these birds cook fast. Cook until the internal temp on the breasts is 165 degrees.
  6. Remove from the heat, and allow to rest for 10 minutes.
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