YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“Get ready for a flavour explosion! Dive into my latest creation: Smoky Bespoke Mac & Cheese like you’ve never tasted before. Picture this: savory diced pancetta, sweet caramelized onions, and tangy mango chutney, all coming together in one glorious dish. And the best part? That irresistible smoky finish on the Yoder Smoker.”
—
Recipe from https://www.instagram.com/lastrequestbbq/
https://www.youtube.com/@LastRequestBarbeque/videosh
INGREDIENTS
- SAUCE
- 2 Tbsp butter
- 4 medium onions, sliced
- Salt and pepper, to taste
- 1 Tbsp Cattleman’s Grill Carne Asada seasoning
- 1 200 g pkg diced pancetta
- 1 500 g pkg tubetti pasta
- ½ cup all-purpose flour
- 1L milk of choice
- 1 Tbsp Worcestershire sauce
- 2 Tbsp South Carolina Mustard Sauce
- 1½ Tbsp mango chutney
- 1 320 g pkg Cracker Barrel Smoked Aged & Medium shredded cheese
- ¼ pkg bacon, diced
- 1 cup breadcrumbs
- 2 cups prepared yellow mustard
- 3 Tbsp tomato paste
- ¾ cup apple cider vinegar
- ¾ cup sugar
- 1 Tbsp ground black pepper
- 2 Tbsp hot sauce
- 1 Tbsp ground mustard
- 1 Tbsp oregano
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 1½ tsp kosher salt
SOUTH CAROLINA MUSTARD SAUCE
INSTRUCTIONS
- Fire up YS640S Pellet Grill to 400 degrees.
- To prepare the South Carolina Mustard Sauce, in medium pot, bring all ingredients to a gentle boil. Reduce heat; simmer 10 minutes. Remove from heat and let stand.
- In a large Dutch oven, melt butter. Add onions and cook until softened, about 15 minutes. Season with salt, pepper, and Carne Asada seasoning. Continue cooking for about 20-30 minutes.
- While the onions are cooking, heat oil in a small frying pan and sauté pancetta until fully cooked.
- In a large pot of salted boiling water, cook pasta until halfway done (about 5 minutes). It will finish cooking and absorbing all the incredible flavours on the Yoder.
- Once onions are deeply browned, add flour and mix well. Gradually pour in milk, stirring as you go. Add in Worcestershire, South Carolina Mustard, mango chutney, and cooked pancetta. Take Dutch oven off the heat and stir in cheese and half-cooked pasta.
- Divide pasta amongst individual cast iron serving dishes. Place in the smoker on the top rack, uncovered, for 20 minutes.
- In a small frying pan, fry bacon. Once cooked, remove from pan and add breadcrumbs. Sauté in bacon fat until golden brown. Remove from heat and add bacon back to pan, stirring to combine.
- Remove mac and cheese from smoker and top with bacon breadcrumbs.
“Get ready for a flavour explosion! Dive into my latest creation: Smoky Bespoke Mac & Cheese like you’ve never tasted before. Picture this: savory diced pancetta, sweet caramelized onions, and tangy mango chutney, all coming together in one glorious dish. And the best part? That irresistible smoky finish on the Yoder Smoker.”
—
Recipe from https://www.instagram.com/lastrequestbbq/
https://www.youtube.com/@LastRequestBarbeque/videosh
INGREDIENTS
- SAUCE
- 2 Tbsp butter
- 4 medium onions, sliced
- Salt and pepper, to taste
- 1 Tbsp Cattleman’s Grill Carne Asada seasoning
- 1 200 g pkg diced pancetta
- 1 500 g pkg tubetti pasta
- ½ cup all-purpose flour
- 1L milk of choice
- 1 Tbsp Worcestershire sauce
- 2 Tbsp South Carolina Mustard Sauce
- 1½ Tbsp mango chutney
- 1 320 g pkg Cracker Barrel Smoked Aged & Medium shredded cheese
- ¼ pkg bacon, diced
- 1 cup breadcrumbs
- 2 cups prepared yellow mustard
- 3 Tbsp tomato paste
- ¾ cup apple cider vinegar
- ¾ cup sugar
- 1 Tbsp ground black pepper
- 2 Tbsp hot sauce
- 1 Tbsp ground mustard
- 1 Tbsp oregano
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 1½ tsp kosher salt
SOUTH CAROLINA MUSTARD SAUCE
INSTRUCTIONS
- Fire up YS640S Pellet Grill to 400 degrees.
- To prepare the South Carolina Mustard Sauce, in medium pot, bring all ingredients to a gentle boil. Reduce heat; simmer 10 minutes. Remove from heat and let stand.
- In a large Dutch oven, melt butter. Add onions and cook until softened, about 15 minutes. Season with salt, pepper, and Carne Asada seasoning. Continue cooking for about 20-30 minutes.
- While the onions are cooking, heat oil in a small frying pan and sauté pancetta until fully cooked.
- In a large pot of salted boiling water, cook pasta until halfway done (about 5 minutes). It will finish cooking and absorbing all the incredible flavours on the Yoder.
- Once onions are deeply browned, add flour and mix well. Gradually pour in milk, stirring as you go. Add in Worcestershire, South Carolina Mustard, mango chutney, and cooked pancetta. Take Dutch oven off the heat and stir in cheese and half-cooked pasta.
- Divide pasta amongst individual cast iron serving dishes. Place in the smoker on the top rack, uncovered, for 20 minutes.
- In a small frying pan, fry bacon. Once cooked, remove from pan and add breadcrumbs. Sauté in bacon fat until golden brown. Remove from heat and add bacon back to pan, stirring to combine.
- Remove mac and cheese from smoker and top with bacon breadcrumbs.
