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Doing 1st,mac&cheese???

sirlancealot
sirlancealot Posts: 506
edited November -0001 in EggHead Forum
I"m doing a mac&cheese and grilled thighs &legs.
1.Do i go direct or indirect w/mac&cheese and at what temp? Do i cover or not, my egg is still new, I have only cooked chicken on it 3, times.

2. Should i cook the chicken first? And can i put new lump on top of old lump if it"s kinda low?

thankyou in advance 4 your help. Peace...
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Comments

  • Bacchus
    Bacchus Posts: 6,019
    Anytime you are baking, go indirect. I have never made mac-n-cheese other than from a box, but others on the Forum have indicated that it is better to just do it in the oven.
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  • Richard Fl
    Richard Fl Posts: 8,297
    Here is one that is very eggcelent.

    Pasta, Mac & Cheese, Wine, Egret


    INGREDIENTS:
    1 1/2 Cups Uncooked Elbow Macaroni
    1/4 Cup Chopped Oonion
    3 Tbs Butter, Melted
    3 Tbs All-Purpose Flour
    1 1/2 Cups Milk
    1/2 Cup Dry White Wine
    1/2 Tsp Salt
    Pepper to Taste
    3 Cups/12 Ozs. Shredded Sharp Cheddar Cheese, Divided
    Paprika
    Dry Bread Crumbs




    Procedure:
    1 Establish BGE at 350°F. Indirect
    2 On range top :
    3 Cook macaroni, drain and set aside. Sauté onion in butter in heavy saucepan; add flour, stirring until mixture is smooth. Cook one minute, stirring constantly. Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add salt, pepper, and 8 ounces of cheese. Stir until cheese melts. Add macaroni and mix well.
    4 Pour into a lightly greased 2-quart casserole. Sprinkle with 4 oz. cheese, paprika and bread crumbs. Cover and bake in BGE for 15 minutes. Uncover and continue baking 15 minutes. Remove and let rest for about 10 minutes before serving.


    Servings: 1

    Recipe Type
    Pasta

    Recipe Source
    Author: John Hall (egret)

    Source: BGE Florida Eggfest '06, Egret
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  • sirlancealot
    sirlancealot Posts: 506
    thanks 4 your response
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  • sirlancealot
    sirlancealot Posts: 506
    thankyou very much 4 recipe...
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    think of your egg as an outdoor oven ....when "baking" always go indirect at the same times and temps as you would in your oven. ...put your plate setter in feet up with the grid on the feet so that you have an air space between your food and the plate setter (just like in your oven where you grid is above the "plate" at the bottom of your oven that deflects the heat up the sides of oven) .. ..

    remember that cheese will pick up a lot of smoke flavor, so don't add any extra wood to your lump, and make sure you have a really clean burning fire before you put the mac and cheese in ... .if you have been grilling chicken in there, make sure you have no greasy smoke coming out of the egg, or that smoke will go straight to the mac and cheese and make it taste bad ....

    you just want a hint of smoke taste in your mac and cheese. ...
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    You can cook the mac and cheese on the egg, but you need to use a heat barrier or pizza stone, plate setter or any way you can figure to not have the fire hitting the bottom of your dish. Here is one I did on the mini and I used a pizza stone under my dish, and did a low heat of 300 degrees, uncovered. Cheese really takes up the smoky flavor really well.

    P5040154.jpg

    You could cook your chicken first, take it off and tent with foil, lower the heat and put on your mac and cheese(at room temperature it should only take 20-25 minutes), then put your chicken back on to reheat it near serving time.

    You can add new lump, but if you fill it full enough to start with you shouldn't have to do that. Make sure you stir the old lump each time before you fire it up to allow the ash to drop down to allow for air flow.

    Good luck.

    Faith
    Tampa
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • sirlancealot
    sirlancealot Posts: 506
    Thankyou guys 4 the good info, I do have a plate setter
    and i have been letting my lump burn for close to 1/2hr. before food goes on. So i can make sure the temp is right and i have a clean burn.( learned that tip from ya"ll eggsperts).

    The lump i wanted to add would be to the used lump that has not been lit yet.
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