You’re already allocating over an hour to making pellet grill mac and cheese… so don’t skimp out on the chief ingredient. Grocery store shredded cheese has additives that prevent clumping – but greatly take away from the flavor of your cheese. Hickory is also fine if that’s all you have on hand! We’d stay away from mesquite as the strong smokey notes are likely to overpower the more delicate flavors of the pasta. For pellet grill mac and cheese we’d recommend oak, cherry, apple, or maple pellets. It’s also possible to do this recipe with a regular skillet and a disposable aluminum pan – but it just complicates the operation and makes for more clean up. Not only do cast irons produce excellent mac and cheese, they’re super easy to transfer between the stove top and the pellet grill. Ideally a traditional 12″ diameter skillet. Simply turn your grill on and set your temperature before you get started on the mac. Even though this recipe calls for a relatively low temperature of 225✯, the process gets easier, and your cook more consistent when you preheat the grill. With that in mind, here are a few tips to help set yourself up for success:
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