FIRE_FEAST_1253-Wb

Return of the Mac & Cheese

by Northern Life

FOR A BANGING COOKOUT WITH FRIENDS AND FAMILY CHECK OUT PIT-MASTER DJ BBQ’S FIRE FEASTS. HERE’S OUR CHEESY FAVOURITE

 

Smackingly good, this mac and cheese is revved up with some crispy pork belly. These flavour bombs will take your mac and cheese to the next level. Smackingly good, this mac and cheese is revved up with some crispy pork belly. These flavour bombs will take your mac and cheese to the next level.

Half and half

Half the grill covered with an even bed of coal, giving you direct and indirect heat.

This set-up gives you a solid cooking area with a good-sized safe zone for those times when the fire gets out of hand.

Ingredients

  • 1.5kg (3lb 5oz) boneless pork belly, skin scored
  • DJ BBQ Cajun rub (see below)
  • 500g (1lb 2oz) macaroni
  • 75g (2¾oz) butter
  • 50g (1¾oz) flour
  • 500ml (17fl oz/generous 2 cups) whole milk
  • 150g (5½oz) red Leicester (or Cheddar) cheese, grated (shredded)
  • 50g (1¾oz) Swiss cheese, grated (shredded)
  • 25g (¾oz) Parmesan cheese, grated (shredded)
  • Splash of Worcestershire sauce
  • Dollop of English mustard

Method

  1. When your cooker is hot, season the pork belly with the Cajun rub and place on the indirect side of the grill. Chuck in a couple of smoking logs, close the lid and smoke the belly for about 2 hours at 160°C (310°F). This is a fast, hot smoky braise that will start to render down those fats quickly. You want the belly to get a rich colour and tighten up on the outside. When done, remove from the heat, lightly wrap in peach paper (also known as butcher’s paper) or foil, and let it rest while you return to the mac!
  2. Boil up a big pot of salted water on the direct heat. Cook the macaroni according to the instructions on the packet, then drain. Now for the sauce. Throw that pan back on the grill and chuck in your butter and flour. Stir constantly until combined, then gradually add the milk, stirring all the time. When the sauce is smooth and thickened, throw in the cheese. Yes, ALL the cheese. Finish with a splash of Worcestershire sauce and a dollop of mustard to taste, then put to one side.
  3. Slice your pork belly into eight thin slices and grill them hot.
  4. Grill until crispy, then put aside to rest. Mix your cheese sauce with the cooked pasta and tip it into an ovenproof dish.
  5. Chop the crispy slices of pork belly into chunks and top the mac with them.

DJ BBQ Cajun Rub
Makes a small jarful
This baby is one of the most versatile of the classic rubs. Killer on chicken, veg, fish, lamb, goat and beef. Heck, you could even try it on desserts (maybe…).

Ingredients

  • 2 tsp sea salt
  • 8 tsp hot paprika
  • 2 tsp cayenne
  • 2 tsp freshly ground black pepper
  • 4 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 4 tsp dried oregano

Mix everything together and store in a jar until needed. Easy!

Fire Feasts: The Awesome BBQ Book for Feasting with Friends and Family by Christian Stevenson (DJ BBQ). Available from Amazon £11.69

NorthernLife July/August 2022