Originally Posted by Beatnik

.... I'm trying this the first time the Gators have a night game.

Originally Posted by Beatnik

Proper Mac n Cheese should be made with a bechamel sauce as a base, incorporating the cheese at the last minute, then incorporating the cooked noodles. This is placed in a stoneware pot, topped with breadcrumbs and/or extra cheese (I prefer just cheese) and baked/braised until the cheese on top is melted.

I know you were being sarcastic, but proper mac-n-cheese must be given its due respect.

Originally Posted by Cook's Illustrated

Classic Macaroni and Cheese


It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.

Serves 6 to 8, or 10 to 12 as a side

Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces

Pasta and Cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt



1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

Originally Posted by wildcat2000

This link gives you the general idea how to slow cook ribs in crockpot.

http://www.bettycrocker.com/recipes/...recipeId=36761

Originally Posted by Beatnik

Thanks again for the hookup. EDIT: Argh looks like we can't post pics in here.

I did the crockpot ribs today and was completely blown away by how good they turned out. Full rack of pork spareribs (I got through half, meaning rib sandwhiches tomorrow).

The recipe was simple - I used The Salt Lick's dry rub as a base, added brown sugar and lemon zest to that, and after cleaning the pork spareribs (full slab) coated them in the rub. After sitting the the cooker for 3 hours gave them a coating of BBQ sauce, and again after another 2 hours. Total time cooking was about 6.5 hours, though they were probably good after 5.5 hours. This is another instant classic game day special.

Originally Posted by Beatnik

Hell yeah beer can chicken is the shizzy. All the moisture from the beer keeps the chicken super moist, and the indirect heat locks in a ton of taste. Good stuff.

Originally Posted by Rincewind

Try the pizza next, I hear greflin tried it with good results

Originally Posted by Beatnik

Thanks again for the hookup.

I did the crockpot ribs today and was completely blown away by how good they turned out. See photographic evidence below. Before today I was skeptical that anything but a full smoker with indirect heat could produce great ribs, but I was definitely mistaken. Full rack of pork spareribs (I got through half, meaning rib sandwhiches tomorrow)......

Originally Posted by |TG|SugarNCamo

Beatnik, will you marry me?

Originally Posted by Rincewind

Next recipe: Home-made popcorn with which to better enjoy cat fights.

Originally Posted by P8riot

And BEATNIK in the middle!