Ever Tried THIS Smoked Mac and Cheese Burger?

all right folks listen I'm back at it again check this out listen I got a side dish I'm going say GAA got you listen I know y'all looking at this you seen the thumbnail you seen it in the tray you know what we about to do we about to do a smoke mac and cheese and guess what I'mma level it up and show you how I make myself a smoke mac and cheese you know Burger hey with that being said we F to get it all right so look I'm going to be using my rect tech grill right you guys by now should know that man I love everything about them you know what I mean that's why I share all the information with you right so I just hit power this is got a dual zone so look I'mma reduce this down to 250 oh I passed it up that's what we going to do we just going to put some smoke infused you know flavor into these mac and cheese and I promise you this right here is going to be fire now look we going to go ahead and go through these pellets right I'mma show you guys these right here look at this these are pellets oh this a perfect one for me to talk about right but this is what I'm talking about now I don't know if you guys can see it's kind of like shiny or whatever that's no chemical it's just that compression that tight you know right that just makes this form now when you have all your your white oak your red oak your Hickory and all of that it produces when they cut them down it produces a little bit of dust this is everything put together compressed and that's how you get to blend now if you want to know what the bag looks like this is what it look like right here look it's the ultimate blend premium hardwood pet right again look 100% natural White Oak Red Oak and Hickory I love this flavor right here now coming back to my re Tech check it out look at that right there this is how it is when it first you know lights up you get that dirty smoke smoke coming out of there I call it dirty smoke everybody probably calls it that but it's going to clean up give you that blue translucent you know smoke right there and that's what we waiting on all right so looking at this right here you can see it has already cleared up I don't know if it's catching that little wave or whatever I'm trying to stand in front of it maybe you can see the little waves or whatever but that right there does it listen and let me clear up everything when you guys ask these questions like do you get a smoke ring using a uh P Grill yes you do and what's my tool of choice re Tech folks all right so right now what I'm getting ready to do is I'm going to go ahead and shred my cheese once you shred your cheese we didn't already made our pasta It's Already Done our Dente right here it is right here you know what I mean uh once we do that then it grolls really really fast yeah I don't know you guys don't know this already but my uh my grill is already up to Temp and waiting on me so so look now I'm just going to go ahead and shred and then when it's a little bit on the warm side too listen this shred is so nice nice and easy [Music] all right so look what I'm going to do now is I'm going to take a couple of Cups right let me get this open we going to put a couple of cups of the heavy whipping cream and then we going to do the whole milk we want to warm it right that's going to be key folks we don't want to work with nothing cold and then what we do is we just pour it right on in here right here look we don't want to heat it up or nothing like that we don't want to like cook it and get it to boil we just want to warm it up you want it to be warm and and then I'll whole milk now remember I said you don't want to like heat it up those of you guys know like even making hot chocolate if you put too much heat on this it start getting all ugly and nasty and curding and all of that he B look take this put that over there on that side of the grill and then now what we getting ready to do is I'mma spray my pan right so yes he does that I'mma put this over here I'mma take my nonstick spray which happens to be you know this right here and you guys can see it's olive oil right so let me just I like to do this cuz I don't want nothing to stick right so we just put this in here like that and just let it be right next H me up I'm going to take this bring this over here start getting some fire now we getting ready to melt our butter and make our room all right so let me go ahead you can see it's a nice warm day don't forget I'm out here in Vegas don't let nobody tell you it don't be hot right so we going to go ahead and just melt this stick of butter right here all right so once it's melted as you guys can see like this look it's the same way we make a room right I'm going to go ahead and start just sprinkling a little bit in here now I told you being honest with you like when I have other chefs here like we didn't have some big name chefs here on the channel they always tell me why do I they asked me why do I do that putting a little bit out of the time cuz they say when it comes to this flour just put it all in but for me I like to do it and incorporate in slowly you know so I'll probably do a half you know one time and the other half the second time so what I want to do is I want to cook some of that flour taste out right so we got a little heat on the bottom of this and look at that right there and listen I got a pan that's big enough right big enough that we don't have to worry about it you know everything being on there look how spreading that's what I like to see all right so I don't know let me move this so you guys can see it's cooking up just nice I'm not trying to get it too dark I I said make AO but we ain't making gumbo right now we right hey B do me a favor bring me the warm milk and I want you to hey matter of fact bro I want you to do me a favor man around this food man put on the apron man you know what I'm saying I all right so look now I want you to go ahead it's going to be tricky pour a little bit of this inside of here come on just a little bit make sure it don't backs Splash come on there you go come on man there we go there we go and you guys see it like this we just want to go ahead and get this going you can dump it all now there we go we don't have no lumps see when you do it the right way hey y'all I got to get this cat hey get your apron man this is what I'm up against y'all oh yeah now we going to let just you know we probably going to do this and stir this for about four or five minutes you just want to make sure everything is incorporated but like I said I didn't have no lumps you can see it's a little bit of a thick side but just you wait cuz we going to flavor it add that cheese and we going to make a sauce folks all right so listen you guys look right here you can see it's starting to begin to just show its thickness right so now I'm going to go ahead and just add you know my spices right so I'll just add these in like that Aon go and put that in there you know what I mean and uh let me ask you this did you ever go and get that uh the salt salt yeah can you get the salt for me please yeah thank you then we going to hit it with just a little bit of salt now listen this is the key same thing we do with any R the key is really in your wrist your elbow and your hand right oh a little bit in your shoulder too you want to keep it moving you don't want it to like just stay stagnant cuz it'll start to thicken up in like lump you know I mean uh but anything that you see in here to look halfway lumpy only reason you seeing that is because that's probably trying to form a bubble you know what I mean but this is what we want and I want to stay on my heat so I'm going to reduce my heat a little bit now we coming up on the sauce folks all right put two pinches of salt here for me all right so look you guys can see I never stop doing this right here I keep turning you know what I mean keep whisking you know I mean the Ming mixing and this is what I like to see right now earlier we went ahead and grind uh grated up three types of cheeses so AB I'm going to have you uh just go ahead and put a little bit of that in there you know what I mean we'll start look this that Monteray the key is listen I'm going to keep it going and we going to use the heat you know what I mean uh just to go ahead and get it to melt now I got the heat on very very low right like low low you know what I mean if it's not melting away I checked it down look at that you see how it's kind of like disappearing now we making a cheese offce fol go ahead and add some more and that'll probably be what we add right there you know what I mean o look at that now we going to come with that smoke GAA you can see it how it's starting uh-huh now when I see it starting to do that right there I can turn it off I turn my fire off and we going to let the residual heat go ahead and melt it until it stop melting then that's when I go ahead and put it back on low right so we just leave it like this just keep going I want to see that disappear all right go ahead and add a little bit more now I like to reserve a little back cuz we going to put some on top of there as we put it inside of the smoker right and then as it's in the smoker I'm going explain to you guys why I don't like to make dishes like this on my you know on any other type of Grill especially my charcoal grill because it's only so big and I'll explain [Music] why okay folks so it should look like that and listen I'm telling you right now it's so hot out here listen dealing with this uh this this cheese it look like it's trying to melt on this own that we ain't even done nothing right so you want to set your smoker remember the key is 250° right we don't cover it right the reason we don't cover it is because we trying to infuse it with that you know with that smoke right so hands down put it in there set yourself a timer for 45 minutes and then we going to come out back out here and look at it okay folks look it's been 45 minutes right we going to take our first peek at it it depends on where you at elevation I guess and all of that because sometime it takes 50 minutes it could take one hour for 45 minutes I'm saying that just in case I gotta go back here we go ah no sir I can look at that right there and tell you look at that how that cheese melted on the top and you know it's been in there with them you know with that with that that that special brand of them blend of those pellets look at that all right go on check them out [Music] man I look at that now I'm going go ahead and turn off my pet Grill I'mma let this cool you know what I mean and uh reason being cuz I'm going to put this on top of check this out on top of a cheeseburger and we going to have a Mac and you know mac and cheese cheeseburger okay folks so look you saw that like it it'll do the cheese pool and all of that but listen I told you I'm going to be putting this on top of these cheese you know top of these cheesy patties right so as you can see they got the crust on there so what that tell you I mean I must have had made some type of Smash right so with that being said I'm going to go in here you know what I mean uh we F to get it come on baby let's get all of this right sorry y'all look it ain't that often I got to say sorry for putting some creamy you know what I mean uh mac and cheese on something you know what I mean but anyway I don't want to make it too big cuz it be that's my problem I try to overdo it right so we'll just put it on like this and that right there is going to be my lunch folks okay folks you just seen it listen if you're looking for a cheesy mac and cheese and then you wanted to take it over the top by infusing it with that you know that Smoky flavor this is it right here listen I'm not going to overt talk it or nothing like that I'm starving y'all we about to eat cheers y'all Hey listen folks I'm going wrap this one up real quick right I had already took pictures and all of that but the main thing is I got to eat man and I tell you I'm starving listen this is over the top I I should have said this like as soon as you put your mouth over the top of it and you kind of like inhale I don't know else how to say it you could taste the smokiness from it right there now you guys let me know what you think about the seasoning and I really want to know what would you guys do to like level it up when you get it on your end don't forget it's on my website smoking and Grilling wab.com that's wab.com and you know what stick around after you look at this one right here stick around look at the other recipes we have I got a lot of suggestions for you you know what I mean I'm going to get you through this summer and we F to make it happen with that being said I got to cut this off cuz I got to eat and check it out folks I'm out peace [Music] [Music]