This is some of the best mac and cheese I’ve ever made or eaten. The key to this mac and cheese is to not over smoke, it only takes 15/20 minutes of light smoke to achieve a good smoked flavor. Over smoking I feel give the mac and cheese a biter or burnt flavor.
Prep Times is 30 minutes
Cook Time is 2 hours
Smoke Time 20 minutes
· 1 Box Macaroni
· 7 Tbsp Butter un-salted
· 1 tbsp olive oil
· ½ Large sweet onion chopped
· 4 Cups whole milk
· ¼ Cup Flour
· 2 large garlic cloves chopped
· 1 tbsp brown mustard
· 1 Cup sharp Cheddar cheese
· 1 Cup Pepper Jack cheese
· 6 Slices of Gouda cheese
· 1 small container sour cream
· 6 Drops of Sriracha sauce or equivalent hot sauce
· 1 tsp Salt
· 1 tsp fresh ground pepper
· 1 Cup panko breadcrumb
· Dipstix Sweet N’ Sassy Rub
Cook pasta 2 minutes under what’s on the box (regular elbow pasta takes 8 minutes).
In a 12-inch fry pan melt butter over medium heat and sauté diced onions until soft, then add garlic.
Add flour a little at a time whisking until everything is covered, cook 2 minutes.
Reduce heat to low and slowly add milk whisking the mixture.
You can now add the brown mustard, salt, and pepper. Turn heat back to medium until mixture is steaming but not boiling then remove from heat and add the cheese a little at a time continually stirring until it smooth. Now stir in the sriracha sauce and add the cooked macaroni.
Spray 9 X 13 aluminum pan with nonstick spray (I prefer olive oil spray) and pour ½ of mixture into pan. Lay sliced gouda cheese over top, spread sour cream over cheese and add remaining mac n cheese mixture. smoke for 20 minutes take off heat. Now make the breadcrumb topping. Heat 2 tbsp butter and 1 tbsp olive oil over medium heat in medium fry pan, when butter is melted add panko breadcrumbs and roasted until they start to brown, remove from heat. Coat top of mac and cheese with breadcrumb mixture and sprinkle on some Sweet N’ Sassy Rub seasonings. Place in preheated oven for 30 minutes at 350°. You’re done!
1 lbs. 80/20 ground lamb
1 lbs. straight ground venison
1 medium onion – chopped fine
4 garlic cloves chopped fine
1 tbsp ground marjoram
2 tbsp ground oregano
1 tsp ground rosemary
1 tsp ground thyme
2 tsp cumin
1 tsp salt
1 tsp ground pepper
Finely chop onion, place in towel to squeeze all moisture out of the onion, mix with lamb and venison and all other ingredients. A food processor using pulse 10 to 15 seconds works great to mix everything together. If you don’t have a food processer mixing by hand will work. Just make sure that all ingredients are mixed well. Place mixture in the refrigerator overnight.
Pre heat oven to 325° take out of refrigerator and pack into bread loaf pan (spray pan with non-stick spray). Make sure the mixture has filled the corners of the loaf pan and packed in good. Place loaf pan in a larger pan filled with boiling water (water bath cooking method). Cook 60 to 70 minutes or until internal temperature reaches 165° Cool slick thin and re-heat by frying in a lightly oiled pan. Serve on grilled peta bread with sliced onions, tomato and tzatziki sauce.
This is an easy but awesome recipe. Start with 2lbs of trimmed backstrap clean off all silver skin. Then ¼ cup of Teriyaki sauce, next sprinkle with DIPSTIX Grilling Steak seasoning and refrigerate 2-3 hours. Grill medium rare 140 to145F. let it rest for 5 minutes and enjoy.
This recipe is easy to make and will have everyone asking for more. The biggest tip we can give you is don’t overcook venison. Venison steak should be cooked medium rare to medium, any longer will dry it out making it tough. Watch the video below for the full recipe listed in the video descriptions.
As they say Bacon makes anything teat better and this hold true with venison backstrap. In this recipe wrapping bacon around the venison chunks helps it stay moist and juicy. Grilling venison give it a whole different taste. Watch the video for a full recipe listed in the description.
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