Wednesday, August 16, 2006
BBQ BOB'S MEAT DONE LOAFED!
COMFORT FOOD
Hear the Show Here!
BBQ BOB'S MESQUITE SMOKED MEATLOAF & SPICY GARLIC MACARONI & CHEESE
Bob's Meatloaf
1.5 lb Ground Chuck
1.0 lb Ground Pork
1.0 lb Ground Lamb
1 Sleeve of crumbled Ritz Crakers
2 eggs
½ cup of chopped green onion
¼ cup of milk
4 cloves minced garlic
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dry mustard
2 tablespoon chopped fresh thyme
1 teaspoon cayenne pepper
1 teaspoon salt
Cracked pepper to taste
Combine all ingredients in a large bowl mix by hand. Place on a cookie sheet and form into rectangle. Indirect heat-get smoker steady at 225. 3-4 hours or until internal temp reaches 165.
Combine ketchup, mustard and worchestshire to taste and spread on top of loaf the last hour of cooking.
Let stand for 20 minutes slice and look out!
SPICY GARLIC MACARONI & CHEESE
1 1/2 cups finely chopped onion
3 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)
In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.
