Smokin' BBQ - Original Airdate 2/9/09 - renamed BBQ & More
Guy Fieri heads all over the country for barbeque; In Austin, Texas, green mesquite smoked classics. In Northern California, a railroad car turned barbeque shack making Philly Cheese Steaks. And in Connecticut, a regional celebration of barbeque.
Video from Green Mesquite
Video from Gorilla Barbeque, click here
Video from Wilson's Holy Smoke BBQ, click here
Green Mesquite - website
1400 Barton Springs Rd., Austin, TX 78704 - map
(512) 479-0485
www.greenmesquite.net
Gorilla Barbeque - website
2145 Coast Highway, Pacifica, CA 94044 - map
(650) 359-7427
www.gorillabbq.com
Wilson's Holy Smoke BBQ - website
1851 Post Road, Fairfield, CT 06824 - map
(203) 319-7427
www.wilsons-bbq.com
Recipes in this episode
Black-Eyed Pea Salad - Wilson's Holy Smoke BBQ - Ed Wilson, owner
Green Mesquite Beans for Cookout - Green Mesquite - Tom Davis, owner
Cornbread - Gorilla BBQ - Richard Bacchi and Jeff Greathouse
Guy Ate Here - Gorilla BBQ - photo credit Rob McCleland
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14 comments:
They have a Mac and Cheese recipe they shout out at Gorilla BBQ that has Goldfish in it. I would LOVE this recipe!
I saw that mac & cheese! Looked awesome. I'll see what I can do about getting the recipe ....
~D
Would love his recipe too!!!!
I am currently on the hunt for the receipe too
Ok, I'm on it! haha
Gorilla Mac & Cheese
Adapted from a recipe courtesy of Rich Bacchi and Jeff Greathouse of Gorilla Barbeque
From More Diners, Drive-ins and Dives
"Now this is my kind of cheese-to-pasta ratio, cheesy good. Be forewarned, it takes some serious, constant whisking to get the cheese sauce right - quite a workout, but worth it." - Guy Fieri
Makes 8 servings
Kosher salt, for the pasta water
5 cups shredded sharp Cheddar cheese
3 1/2 cups shredded Asiago cheese
3 1/2 cups shredded four-cheese blend
8 cups large ribbed elbow macaroni
1 Spanish onion, peeled and cut into chunks
10 garlic cloves
4 ounces (1 stick) unsalted butter
1 1/2 tablespoons ground oregano
1 1/2 tablespoons paprika
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 cups milk
1 1/2 cups heavy cream
1 cup sour cream
1 eggs, beaten lightly
1 1/2 cups Cheddar-flavor Goldfish crackers, pulverized
Preaheat the oven to 350 F. Bring a large pot of walted water to a boil over high heat.
Toss the cheeses together in a large bowl.
Boil the macaroni until it is about two-thirds cooked; drain, and transfer to a large bowl. Toss the hot pasta with 4 cups of the cheese mixture.
Puree the onion and garlic in a food processor. Melt the butter in a large pot over medium heat until the foam subsides. Scrape the pureed vegetables into the pot; it should sizzle. Reduce the heat to low and whisk in the oregano, paprika, salt and pepper.
Whisk in the milk, heavy cream, and sour cream and continue whisking until everything comes back to a low simmer. Whisk in about 6 more cups of the cheese mixture and keep whisking until the cheese melts; the mixture will stop simmering. Whisk in the eggs.
pour the hot cheese sauce over the pasta, mix well, and transfer it into a 10 by 15-inch baking dish. Scatter the remaining cheese over the macaroni, and top with the pulverized crackers. Cover the dish with plastic wrap and then aluminum foil and bake for 30 minutes.
Hope I didn't make any typos!
Thanks! Just in time for Thanksgiving.
Does anyone know if the 8 cups macaroni is 8 cups cooked or uncooked?
Kids, I'm pretty sure it would have to be uncooked, because part of the instructions is to boil the macaroni.
This recipe makes A LOT! :-)
what four cheeses should the four cheese blend consist of?
Anon, Mozzarella, Provolone, Romano and Asiago
Dora, I just watched the show and the 4-cheese blend was: Fontina, Asiago, Provolone and Parmesan. Not Mozzarella & Romano.
Also - he used 4 (four) eggs, not 1 (one)
Has anyone made this according to this recipe yet? For a birthday dinner it's worth the fuss. Can't get to CA from TX to trynit myself!
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