I’m going to make smoked macaroni and cheese on Saturday, but with all the other dishes and moving parts I have going on, I’m wondering if I can prep the cheese sauce the day before? So, can I make up my sauce, store it on Friday, reheat it on Saturday and add the pasta before going on the smoker? Thanks y’all!
Announcement
Collapse
No announcement yet.
Smoked Mac and cheese sauce prep
Collapse
X
-
Club Member
- Dec 2017
- 228
- McKinney, TX
-
Grills: Pit Barrel Cooker, Original Kettle Charcoal Grill 22", Smokey Joe Charcoal Grill 14", Weber Q 1200 Gas Grill.
Thermometers: ThermoPro TP08 Dual Probe w/Wireless Remote, ThermoPop by ThermoWorks.
Beverages: Beer and Whiskey.
I love and always use Clint Cantwell's recipe, it's great. I would think you could make the whole dish the night before and re-heat on the grill or smoker with indirect heat...but I'll be the first to say I don't always know what I'm talking about!
Announcement
Collapse
No announcement yet.
Comment