British BBQ Society Forums

Chaps,
This has bothered me for some time but I have lacked the fortitude to ask.

Now I understand conceptually what Mac and cheese is, and I also note it to be tasty if perhaps a little one dimensional.

What has always passed me by is what you do with it in the context of a bbq side, slaw goes on and in things, bbq beans on the pulled pork I get, salads I suppose have a point but I have little truck with them but where on earth does mac and cheese fit in?

Is it like a pit stop between meats eg you eat a rib and then use it as some kind of calorie laden palate cleanser before a burger or pulled pork roll?

Do you use it as an garnish? or is it the vege option?

It seems utterly out of place, "here is the bbq and here is an steak and kidney pudding as a side dish" I am a huge fan of American BBQ, I love the lo and slow but here I am prepared to say it.

Serving Mac and cheese as a "side" is plain bloody stupid, and as right thinking Englishmen we should stand against it and call it out for what it is an pasta related main dish for veges and it should have no place near a bbq.

There Ive said it, can anyone offer an explanation?

Challengingly yours
Tiny

It's a bit like a chip bap - certain sectors of society think it's the bees knees - others think starch+starch is a mortal sin. Everyone to their own!

I don't really get what the big fuss is with mac and cheese in general, have tried it various times and it's just a very bland, one dimensional pasta dish. Pass me the meat please.

I don't like it but not being an Englishman I think I'll rest my legs. Eh people make pasta salad what's wrong with it? Whats right with the awful stuff too but still.

Is mac n cheese any different to the macaroni cheese that we are used to? I've never seen a recipe for it.

I do like mac n cheese (had it last night). You can pimp it with alsorts of good things. Have to admit never served it with BBQ though as I think it is a bit too filling for me

Personally I love it. I'm happy to not need a reason to serve it other than because it's the done thing. It's very easy to make a huge batch which is convenient when catering for a large group, hard to go wrong and you can also add a personal touch without much danger of wrecking it.

I made a huge batch a few weeks ago with cooked streaky bacon crumbled in which I smoked for an hour before serving. Creamy, fatty, smokey and salty - what's not to love?

Scantily wrote:I don't really get what the big fuss is with mac and cheese in general, have tried it various times and it's just a very bland, one dimensional pasta dish. Pass me the meat please.

It is only as bland as you make it. There is plenty of stuff you can add into the cheese sauce. Colemans mustard powder is a must for me - as is using the right kind of cheese. I also like to add pre-cooked bacon, or bits of ham, or possibly some nice smoked sausage slices to my Mac and Cheese, and put a nice layer of breadcrumbs on the top before I put it in the oven - gives a nice crunch. You need to use your imagination.

In the US there are whole restaurants which just sell endless varieties Mac and Cheese!

essexsmoker wrote:Is mac n cheese any different to the macaroni cheese that we are used to? I've never seen a recipe for it.

Yes it is the same

I like mac and cheese as a side for BBQ, been to loads of restaurants in the US and at first you tend to think WTF but once you try good mac and cheese it just works. Use it for a break between meats, use it double carb style with a pulled pork roll on fries. Anyone who watches MVF should understand that in the US anything goes in a sandwich, the British may have invented it but the US liberated it!!

Gentlemen,
Can I address a few points....

Aris,
Its not like a chip bap, although it is in that it is an intrinsicly tasty thing but serves no purpose at an bbq....and usually I am ok with "everyone is different" but in this regard I think that sort of thinking allows a Quorn sausage onto your grill.....

Ginger Chris, absolutely no doubt you can make an splendid mac and cheese, and it is a splendid thing, hence my steak and kidney pudding analogy.....its a splendid thing but I wouldn't serve one at an BBQ.

I believe that as an BRITISH (and the odd Bokka) forum we should stand against Mac and cheese as an undoubted wrongness as an bbq side.

I would hope that should we all be members of an breakfast forum we would tip our hats to our colonial cousins hash browns, sausage patty and even scrapple, but we should shake our heads in despair at putting syrup on the bacon and tucking random bloody fruit on the plate. When I had a little sight left I remember having the "ooh scrambled eggs, ruined by a crafty melon slice underneath it, followed by ooh cherry tomato.....no strawberry" but I digress, American BBQ is splendid except mac and cheese which is good but has no place at the bbq table.......

Who is with me?!
Tiny
PS don't get me started on "Grits"..............