YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Ooey, gooey, and utterly amazing! This smoked pork belly burnt ends and creamy mac n’ cheese recipe creates a harmony of deep, savory flavors that define the ultimate in comfort food bliss. The pork belly burnt ends are irresistibly tender, boasting a caramelized exterior and bursting with smoky richness, balancing salty, sweet, and subtle spicy notes from the bold barbecue seasonings. Pairing these with creamy mac and cheese elevates both, as the pasta’s velvety cheese sauce provides a smooth, mellow sharpness that tempers the burnt ends’ robust flavors. The mac and cheese wraps every noodle in creamy goodness, serving as the perfect counterpoint to the punchy, smoky pork.
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Recipe from @thebkydpalate
Learn more about the YS640S Outlander
INGREDIENTS
Mac & Cheese:- 1 Lb elbow macaroni
- 1 Chicken bouillon Cube
- 1 1/2 Cup Whole Milk
- 1 Cup Heavy Cream
- 1 1/2 Cup Evaporated Milk
- 1/4 Cup Flour
- 5 tbsp Butter
- 1 lb Sharp Cheddar Cheese
- 8 oz Mozzarella Cheese
- 8oz Colby Jack
- 4 oz Smoked Gouda
- 1 1/2 Tsp Paprika
- 1 Tsp Cajun Seasoning
- 1 Tsp Ground Mustard
- 2 Tsp Onion Powder
- 1/2 tsp salt
- 1/2 Tsp Coarse Pepper
- 1/2 Tsp Red Chili Flakes
- 1 Tsp Oregano
- Parmesan
- Fresh Cracked Black Pepper
- Chives
- 1 Pork Belly Seasoned Generously
INSTRUCTIONS
- Preheat smoker to 250°F.
- Cube up, oil up, and season your pork belly with your favorite BBQ rub.
- Place on the smoker for 2 hours.
- Remove and place the cubed pork belly into a brazer or pan and coat with BBQ sauce.
- Smoke for another 30-45 minutes to tack up and until internal temp reaches 200F.
- While the burnt ends are tacking up, prepare your mac n cheese.
- Boil the noodles, grate the cheese.
- Mix the butter, flour, seasonings and milk, then heat and bring them all together.
- Add the noodles to the mix and stir.
- Once the burnt ends are done, combine with mac n’ cheese and go back on the smoker.
- Allow the cheese to get bubbly and caramelized — then enjoy!
Ooey, gooey, and utterly amazing! This smoked pork belly burnt ends and creamy mac n’ cheese recipe creates a harmony of deep, savory flavors that define the ultimate in comfort food bliss. The pork belly burnt ends are irresistibly tender, boasting a caramelized exterior and bursting with smoky richness, balancing salty, sweet, and subtle spicy notes from the bold barbecue seasonings. Pairing these with creamy mac and cheese elevates both, as the pasta’s velvety cheese sauce provides a smooth, mellow sharpness that tempers the burnt ends’ robust flavors. The mac and cheese wraps every noodle in creamy goodness, serving as the perfect counterpoint to the punchy, smoky pork.
—
Recipe from @thebkydpalate
Learn more about the YS640S Outlander
INGREDIENTS
Mac & Cheese:- 1 Lb elbow macaroni
- 1 Chicken bouillon Cube
- 1 1/2 Cup Whole Milk
- 1 Cup Heavy Cream
- 1 1/2 Cup Evaporated Milk
- 1/4 Cup Flour
- 5 tbsp Butter
- 1 lb Sharp Cheddar Cheese
- 8 oz Mozzarella Cheese
- 8oz Colby Jack
- 4 oz Smoked Gouda
- 1 1/2 Tsp Paprika
- 1 Tsp Cajun Seasoning
- 1 Tsp Ground Mustard
- 2 Tsp Onion Powder
- 1/2 tsp salt
- 1/2 Tsp Coarse Pepper
- 1/2 Tsp Red Chili Flakes
- 1 Tsp Oregano
- Parmesan
- Fresh Cracked Black Pepper
- Chives
- 1 Pork Belly Seasoned Generously
INSTRUCTIONS
- Preheat smoker to 250°F.
- Cube up, oil up, and season your pork belly with your favorite BBQ rub.
- Place on the smoker for 2 hours.
- Remove and place the cubed pork belly into a brazer or pan and coat with BBQ sauce.
- Smoke for another 30-45 minutes to tack up and until internal temp reaches 200F.
- While the burnt ends are tacking up, prepare your mac n cheese.
- Boil the noodles, grate the cheese.
- Mix the butter, flour, seasonings and milk, then heat and bring them all together.
- Add the noodles to the mix and stir.
- Once the burnt ends are done, combine with mac n’ cheese and go back on the smoker.
- Allow the cheese to get bubbly and caramelized — then enjoy!
