Sunday, July 18, 2010

Buffalo Chicken Mac and Cheese

This weeks throwdown was "Pulled" which means any cut of meat that can be smoked and pullled such as Boston Butts,Pork Loin,Chicken and a whole variety of others. I decided to try a new recipe with pulled chicken coated in a Buffalo Wing Sauce and mixed with a Mac and Cheese. I smoked 10 chicken thighs for three hours on the UDS,I picked thighs to keep with the dark meat of the wings. Amber made me a beschemel type sauce that would help bind the mac and cheese, she used a variety of cheeses including a Habanero cheese I haven't used before. I put the mixture back on the UDS and smoked it for about 30 more minutes and topped it with the cheese blend and popped it in the oven for 10 mins to let it melt.

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