You'll Never Eat Mac and Cheese Any Other Way! | Smoked Macaroni and Cheese

this has three different kinds of cheese but also some smoked sausage to go along we are smoking up the goodness mac and cheese is one of Shan's favorite dishes and if I don't get this right y'all might not see me on the next video [Music] but before we go any further big news folks yeah y'all know it is coming the book tour is up on as it is and the first top is the windy city in Chicago at the yeti store and from there we're going to go to Amish Country Kidron Ohio Layman's hardware store biggest hardware store that I've ever seen in my life there's more stops along the trail and we're gonna have cookbooks at every one of these locations so comment down there below and let us know where we're going to see you at because I'll try to remember your name and say oh yeah I know you I've got both of the smoker and the grill fired up we are finna double up on the mac and cheese but the fur first ingredient that we're going to start with is actually not cheese it is what you call it pork sausage finding any roll of breakfast sausage and I like to use one pound roll they're going to get what kind do you you have I have JC Potter because Potter packs the flavor you like Potters look right here what's it say no preservatives or MSG I really do be liking me some Potters but folks I'm going to meet you over at the fire all we got to do is get the casing off of It season a little and get it to smoking well we have got the sausage on the grill roll it around there put a little bit of our original seasoning on there let's get the lid latched down before the south wind takes it off this is our roughneck smoker if y'all are not familiar with them you can find out more at hastybaker on our website either one started out today with what some good Fogo hardwood lump charcoal it is Oak I am going to add about three chunks of cherry wood to it I'll either like cherry or apple to pair well with pork we're probably going to try to keep the temperature about 275 to 280 because I just want to smoke this sausage give it some really good flavor it'll probably take it 35 to 40 minutes we will roll it around a little to make sure that everybody is getting covered let's go ahead and give the folks in Wisconsin a heads up because that cheese is fixing to come now it is but the biggest number one tip I got to tell you about smoking cheese and we do have a video already on it but I'm gonna walk you through it again is freeze your cheese about 20 minutes 25 before you even start so let me go get it out of the freezer foreign like to forgot the combination yes I did the wind is supposed to blow here 45 50 mile an hour today so if you go to let me unhook the audio yeah see if we got a Guff well that's not going to talk about it usually it speeds up but I slowed down a little but you might hear it a little that's why we really like them roadmaps they do a great job remember cheese in the freezer about 25-30 minutes now the other tip I got for you is get you a good pan now I'm going to tell you this right now if you can do it get you a throwaway aluminum foil pan but today I didn't get that so I'm going to smoke Shan's pan up a little thanks but if you do that and it'll come off pretty easy you can just clean it right there but fill it full of ice cubes you can see how many there is in there get you a wire rack that will lay on there sufficiently and that one is just to fit and then let's just go ahead and open some cheese but remember I told you there was a secret ingredient that went with this Shannon I wasn't going to tell them what it was cream cheese yes yes but folks it's going to come off way before that other cheese does I like to freeze this in about 45 minutes or an hour because folks it will try to melt on you in a a hurry so we opened that door there you've seen there's like a handful of hardwood lump coals in there and one pretty good chunk of Apple now before we gonna shut that door I went ahead and got me a few little more flakes of that cherry wood and put in there it's all at the far end far as you can go hiding back over there making some little heat because I really like to run it like 95 to 125 but I will give you a tip in July and August this don't work real well unless you got one of them little smoking tubes indirect heat remember all of this is down here the heat all of this is going down here in this corner just get it as far as you can over here and the lid still shut we'll shut this vent down a little we'll shut this one down just a tad just so we get some air flow through there but like I say that cream cheese don't run off in the house and think well I'm going to smoke this 45 minutes no because in probably eight to ten minutes maybe not quite that long we just need some Smoky flavor remember it's soft smoke penetrates it easier than it does a hard block of cheese on the cheddar and the mozzarella we're going to try to go 45 minutes to an hour but if you ever think that it's getting too hot pull you some of that wood back out of it or bring it off a minute let that fire slow down because you don't want it to melt Plum away it will I promise you if you ain't paying attention your skirt's blowing up yes it is and folks that wind is creeping in some of these making that fire run hotter than I want to run so we're going to have to go ahead that's what I like about these legacies they have this heat deflector Shield that we can put over some of that that'll help I'll crank this fire down but I want you to look in here how fast cream cheese begins to take shape so you can see it's already getting a little smoky color to it turn it this way try to get some of that wind off of it to where it ain't just sickling through there 150 miles an hour and running at a temperature of 7000 degrees you know folks when I'm having to cook out here and a wind blowing 40 mile an hour and it ain't rained in Forever in this country the drought's going on you know where I'd love to be somewhere on a beach where there's some water and it's green yeah you heard me right but guess what we are going to get that opportunity coming up next this next year in January we are hosting our own Cowboy crew and you can come along and join up with us because I got some dear friends coming with me great entertainers they are Andy Nelson and Bryn but there's going to be excursions that we can go on there's different packages that you can choose from this is something that we can share with y'all to make it more special to where y'all can get to know us and we can get to know you a taste of cowboy Cruise it is going to be a great time and I am going to get me tropical well we've been on about 12 to 14 minutes we have and I want you to look at this cream cheese you can see it's beginning to really get really really soft and I don't want it to fall through that great so we're gonna go ahead and see if we can't get this spatula under it you want to lose some of it but not much now I'm going to tell you right now before you go any further just take your finger wipe that across there Smoky cream cheese see how the end of this cheese is beginning to melt on that side so just if you have to take your spatula usually you can do it your fingers we ain't gonna lose none of it turn him over trade ends with him because I want him to get some more smoke than what they've got so we're just going to leave them going let them go we'll put this cream cheese in the icebox and let it chill till everybody else is ready [Music] return one more time you've seen we did have to add some more smoke to it once or twice because you want to keep that smoker rolling but also be sure that you flip that cheese back and forth and you want it to really get that shine that color to it and you can you can smell that smoke it is so good but the thing you got to watch for too is don't let that cheese begin to melt and run down that rack temperatures running a little high or you've been on there a little too long so make sure you keep an eye on it you don't want to lose none of it falling down through there but if you do I'll show you something it's good for we have multiple cheese inspectors today Cletus since your company he said I don't know nothing about cheese duker you've always been our cheese lover big where is where is Sade Mage where you at buddy hard to get to so when you get that cheese off and folks you can go ahead and assemble this product now or if you want a much more robust Rich Smoky flavor let that cheese Cool at room temperature and then to where it's not sweating anymore put it in a one of them sandwich bags and put it in the icebox and you can let it sit 24 hours 48 hours three days whatever you need but every time that it sets more it is going to let that smoke incorporate deeper and deeper into that cheese now the sausage itself you've seen me pull it when I probe it with our little Chef's temp there it was at 163 164 so it is ready to come off there I like to go ahead and take the cheddar and the mozzarella just Cube it up put it over in that stockpot over about medium heat I'm going to give you a little tip you know if you'll get you a good rubber spatula that you can use to mash that cheese as it's melting right there it'll sort of help it and then when it begins to get really smooth and try to melt there then we're going to just put the cream cheese in there with it but you've got to stir Stir It really well do not let it Scorch because cheese will Scorch and then you have ruined the whole deal we're going to add half and half to this to get the consistency and the smoothness that we want and when it comes to that point then we're going to crumble up this good Smoky sausage and put in there and stir it all together oh folks this is going to be the best Mac and Cheese you ever eat in your life [Music] thank you [Music] that right there is heaven in a bowl now you can use any kind of pasta you want to but I'll be preferring that shales why because you can fill them shells up with more cheese they got more cheesiness when you get them to your mouth remember when you cook that pasta and you take it back out of there rinse it really good and drain it before you put it back in that pot add you a half a stick of butter can I have a bite now Shin I've been wanting a bite of this ever since we started hmm but see how that cheese stick on there Yes siree that'd make you want to do like to what sometimes cheesy smoked pasta shell dance [Music] we thank you so much for tuning in we do and remember everything we use today will be listed down there in the little link below because you don't want to miss out on this recipe folks it is so good and so handy but it is with always with great pride and honor and privilege that I salute all our service men and women and all the veterans who have kept that old flag of flying back there in Camp it is but one other thing I need to ask you folks I need a special prayer request for a good friend of mine that lives in Branson his name is Jim so if you just lift him up in prayer I'd really appreciate it I would remember that book tour is coming at you it is live and in Technicolor so keep an eye on that events page on the website because we might be showing up in your town and you wouldn't want to miss that so make sure you keep an eye on it check us out we'd love to see you rest of you come on in here really close and we'll give you a big hug God bless you each and every one and I'll see you down the smoked macaroni cheese and sausage Trail you know it is a great nothing to do that always much better I just did that so I could practice the combination now the icebox won't let me in no more I feel like I'm being watched Cletus please would you not look at me that way I mean I I mean you could eat this in like 30 seconds and it'll all be gone you don't even need no macaroni with yours do you [Music] foreign

Channel: Cowboy Kent Rollins

Views: 280,522

Keywords: macaroni and cheese, smok, macaroni and cheese recipe, how to make macaroni and cheese, mac and cheese, smoked mac and cheese, smoked macaroni and cheese, smoked sausage, smoking sausage, smoking sausages in smoker, kent rollins, cowboy kent rollins, outdoor chef life, outdoor cooking, pasta mac and cheese, macaroni and cheese on the smoker

Id: GMvEaPIFcUY

Length: 13min 38sec (818 seconds)

Published: Wed Mar 15 2023