While not strictly a jalapeno recipe, you can see how it could be easily modified to use them. I happened to have a bunch of Hatch Chilies that I used. P.S. I stole and modified this recipe from the guys at AllthingsBBQ.
I used my expansion rack on WSCGC and cooked the macaroni & cheese 'under' a small brisket flat. Drippings went right into M&C.
Smoked Green Chile Macaroni and Cheese Ingredients
8 oz. elbow macaroni
3 Cups half & half
1 Cup milk
6 oz. sharp cheddar cheese, grated
6 0z. Hot pepper cheese, grated
4 oz. Fire roasted green Hatch chilies
2 tsp. Lawry’s Garlic Salt
2 tsp. Slap Ya Mama Seasoning
4 oz. jalapeno bread crumbs
4 oz. bacon, cooked, diced
Kosher salt, to taste Directions
Preheat grill (low & slow mode) to 250ºF.
In a half sized steam table food pan, combine the uncooked macaroni, milk, heavy cream, cheeses, green chiles and 1-2 Tbsp. of rub.
May have to turn up the edges of the foil pan as it will be very full.
Carefully mix the ingredients with your hands.
Place the pan in the cooker.
After 1 hour, stir the ingredients with a spoon. Make sure to get all the way to the bottom of the pan, so it doesn't burn.
Cook and dice your bacon.
After the macaroni has cooked for 2-2½ hours you should have a creamy mixture with little standing liquid.
Add the bacon and give it another good stir.
Taste and add salt as necessary.
Sprinkle the bread crumb topping over the pan, and cook an additional 30 minutes, until bread crumb begins to brown and the liquid is bubbling up through the topping.
The finished product should be creamy, but not runny.
I used my expansion rack on WSCGC and cooked the macaroni & cheese 'under' a small brisket flat. Drippings went right into M&C.
Smoked Green Chile Macaroni and Cheese Ingredients
8 oz. elbow macaroni
3 Cups half & half
1 Cup milk
6 oz. sharp cheddar cheese, grated
6 0z. Hot pepper cheese, grated
4 oz. Fire roasted green Hatch chilies
2 tsp. Lawry’s Garlic Salt
2 tsp. Slap Ya Mama Seasoning
4 oz. jalapeno bread crumbs
4 oz. bacon, cooked, diced
Kosher salt, to taste Directions
Preheat grill (low & slow mode) to 250ºF.
In a half sized steam table food pan, combine the uncooked macaroni, milk, heavy cream, cheeses, green chiles and 1-2 Tbsp. of rub.
May have to turn up the edges of the foil pan as it will be very full.
Carefully mix the ingredients with your hands.
Place the pan in the cooker.
After 1 hour, stir the ingredients with a spoon. Make sure to get all the way to the bottom of the pan, so it doesn't burn.
Cook and dice your bacon.
After the macaroni has cooked for 2-2½ hours you should have a creamy mixture with little standing liquid.
Add the bacon and give it another good stir.
Taste and add salt as necessary.
Sprinkle the bread crumb topping over the pan, and cook an additional 30 minutes, until bread crumb begins to brown and the liquid is bubbling up through the topping.
The finished product should be creamy, but not runny.
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