Source
Ramshel: I came in interpreting it as “mac and cheese with BBQ,” but I got “mac and cheese cooked on the BBQ.”
TheMoldyBread: You should try cooking the bacon 1st and using the bacon grease/fat instead of butter for the roux. Gives the whole cheese sauce a bacony-er flavor instead of just bacon bits.
Also: Hot Sauce or BBQ sauce and some bread crumbs are nice too
ShankKunt42: For anyone wondering, you don’t need a grill to make mac & cheese
SloppyMeathole: Boiling macaroni on a charcoal grill. Definitely easier than just using a stove, lol.
This guy probably makes his coffee on his grill.
Flutfar: Want to make a cup of tea? Better fire up the bbq
charlie357: That bacon looks goooood
murdershescribbled: this is a terrible subreddit when you’re hungry. I need this in my life.
diccpiccs101: why they so dang shaky at the start
rjjm88: Greg, I love what you do and the way you do it, but I’m going to make a suggestion.
Add some bbq sauce to your bbq mac and cheese. Just a little bit; it kicks mac and cheese up to the next level.
gregthegregest2: Here’s the original source video recipe: https://youtu.be/2XjISB-qImc
This recipe will take mac and cheese to the next level, it had everything you love about gives it a little more flavour and a hit of smokiness.
Before my dear friends freak out in the comments about charcoal, it’s in the title 😉
McPeePants34: Gotta add mustard to that bechamel. Helps keeping it from getting grainy.
Poopy_Dildo: This looks dry as fuck.
IridiumIodide3: Can someone explain the applewood thing at the end? Is that legit wood from an apple tree used for the smoke to give a specific flavor? How does that work
Ub3rChaos: was waiting for you to add bbq sauce and then i realized what made this bbq lol
astrayfox: This recipe is cheesy.
MylezLobster: How much money does this guy blow on charcoal?
iwandoggo: Greg… how many bottles of garlic powder, onion powder and paprika do you go through in a year?
Patrick_McGroin: Surely if you cook pasta for 15 minutes and then again in the sauce it’ll turn into mush. I prefer to undercook pasta before so it still has some definition at the end.
TheLastOfUsAll: How do I stop my cheese from turning grainy? I made baked Mac and cheese for Thanksgiving but it was grainy and not smooth. People loved it but I didn’t like that it was grainy.
SonofaTimeLord: Me, reading the title: Oh boy, this sounds like a delicious meal that I might actually be interested in making.
Gif: uses a charcoal grill again
Me: well I guess fuck me then
Wedgehead30: Needs more jpeg
newtothelyte: I cant in my right mind upvote this post. It’s so impractical it drives me mad. I’m still not even sure if it’s ironically done or not. The grill adds minimal flavoring and if you ask me this is all a waste of time and charcoal.
Greg, c’mon bro…
yeti1738: If Greg has million number of fans i am one of them . if Greg has ten fans i am one of them. if Greg have only one fan and that is me . if Greg has no fans, that means i am no more on the earth . if world against greg, i am against the world. i love #greg till my last breath.. .. Die Hard fan of greg . Hit Like If you Think greg Best chef & bbqer In the world
Shakeweight_All-Star: Everything about this is solid, proper bechamel technique and the addition of bacon and smoking it with applewood will give a nice smoky flavor.
I only have one issue, and that’s with the breadcrumbs. Why are they there? What do they add? Some people put buttered breadcrumbs on top of their mac and cheese, they get nice and brown/crispy to add some crunchy texture. But here, they’re not mixed with fat, and just thrown under more cheese. You’ll get a nicely browned top cheese layer with soggy, bland breadcrumbs thrown in for no reason.
If you want to brown the top of your mac with bread crumbs, do that. If you want to brown it with cheese, do that. But trying to both here doesn’t work well.
Again, 99% of this is super fantastic, in my opinion. Maybe I’m just missing a good reason to add bread the bread crumbs underneath more cheese?
emshedoesit: Why tf would anyone make this on a grill?
afterthefire1: I can’t be the only one that thinks smoke ruins food.
MuttLangeRocks: Please use gloves and two hands when pouring hot charcoal. Thats what the metal wire is for. Pouring sideways and not like a pitcher of water.
jcmib: BBQ the flavor vs. BBQ the method. Either way sounds good.
Konina88: Someone should do a vlog for like a month eating only r/gifrecipes in like a supersize me style
Jeptic: This looks good. I wonder if brushing ~~the~~ more bacon with barbecue sauce and letting it caramelize on the grill before chopping would work. Maybe even using grilled lobster basted with garlic butter with or in place of the bacon should also be tasty
EveryoneLikesToHaha: Looks good, but I would skip the last step. Putting it back on the grill seemed to dry it out a lot, it looked so creamy and good before that step.
Willie_Main: Classic Greg, back to the basics – touching boiling hot macaroni noodles and placing pieces of wood into a pile of molten hot coals with his bare hands!
desuetude25: I’m just glad to see the grill again, in all her majesty.
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coheed9867: Came for the bbq sauce, didn’t leave disappointed.
The_Fad: So if I’m cooking this recipe for my family of 3, how many times should I multiply the ingredients? Does 8 sound right? I just want to make sure there’s enough.
For them.
alexx48lip: Nice
polarbaron: I eat mac and cheese with a fork.
MookiePoops: Dear lord Greg, this looks so good.
the_c00ler_king: Perfection. Greg you make me long for a garden and a BBQ.
HashtagLifeGoals
world_persona: Jesus, I just started salivating.
