This has three different kinds of cheese but also some smoked sausage to go along .
We are smoking up .
The goodness mac and cheese is one of Shan's favorite dishes .
And if I don't get this right , y'all might not see me on the next video .
But before we go any further , big news folks .
Yeah , y'all know what is coming .
The book tour is up on as it is .
And the first topic is the windy city in Chicago at the Yeti store .
And from there we're gonna go to Amish Country Kidron , Ohio Layman's hardware store , biggest hardware store that I've ever seen in my life .
So there's more stops along the trail and we're gonna have cookbooks at every one of these locations .
So , comment down there below and let us know where we're gonna see you at .
But because I'll try to remember your name and say , oh yeah , I know you .
I've got both of the smoker and the grill fired up .
We are f to double up on the mac and cheese , but the first ingredient that we're gonna start with is actually not cheese .
It is what you call it .
Pork sausage .
Find you any roll of breakfast sausage .
And I like to use £1 roll .
They're gonna get , what , what kind do you have ?
I have JC Potter because potter packs to flavor like potters .
I like Jimmy Dean .
Look right here .
Let's just say no preservatives or MS G .
I really do be liking me some potters .
But folks , I'm gonna meet you over at the fire .
All we gotta do is get the casing off of it season a little and get it to smoking .
Well , we have got the sausage on the grill , roll it around there .
Put a little bit of our original seasoning on there .
Let's get the lid latched down before the South wind takes it off .
This is our rough neck smoker .
If y'all are not familiar with them , you can find out more at Hasty Baker on our website .
Either one started out today with what some good fogo hardwood lump charcoal .
It is oak .
I am going to add about three chunks of cherry wood to it .
I'll either like cherry or apple to pair .
Well , with pork , we're probably gonna try to keep a temperature of about 2 75 to 2 80 because I just wanna smoke this sausage .
Give it some really good flavor .
It'll probably take it 35 to 40 minutes .
We will roll it around a little to make sure that everybody is getting covered .
Let's go ahead and give the folks in Wisconsin a heads up because the cheese is fixing to come out .
It is .
But the biggest number one tip I got to tell you about smoking cheese and we do have a video already on it , but I'm gonna walk you through it again .
Is freeze your cheese about 20 minutes 25 before you even start .
So let me go get it out of the freezer .
Like to forgot the combination .
Yes , I did .
The wind is supposed to blow here 45 50 miles an hour today .
So if you go to , let me unhook the audio , yeah , we're , we see if we got a , well , as you begin to talk about it , usually it speeds up but it might slow down a little , but you may hear it a little .
That's why we really like them road mics .
They do a great job .
Remember cheese in the freezer about 25 30 minutes .
Now the other tip I got for you is get you a good pan .
Now , I'm gonna tell you this right now if you can do it , get you a throwaway aluminum foil pan .
But today I didn't get that .
So I'm gonna smoke Shan's pan up a little .
But if you do that and it'll come off pretty easy .
You can just clean it right there , but fill it full of ice cubes .
You can see how many there is in there .
Get you a wire rack that will lay on there sufficiently .
And that one is just to fit and then let's just go ahead and open some cheese .
But remember I told you there was a secret ingredient that went with this Shan and I wasn't gonna tell him what it was .
Cream cheese .
But folks , it's gonna come off way before that other cheese does .
I like to freeze this in about 45 minutes or an hour because folks , it will try to melt on you in a hurry .
So we open that door there .
You see , there's like a handful of hardwood lump coals in there and one pretty good chunk of apple .
Now , before we gonna shut that door , I went ahead and got me a few little more flakes of that cherry wood and put in there .
It's all at the far , far as you can go hiding back over there making some little heat because I really like to run it like 95 to 100 and 25 .
But I will give you a tip in July and August .
This don't work real well unless you got one of them little old smoking tubes .
Indirect heat .
Remember all of this is down here , the heat , all of this is going down here in this corner .
Just get it as far as you can over here and the lid still shut .
We'll shut this vent down a little , we'll shut this one down just a tad just so we get some air flow through there .
But like I say that cream cheese don't run off in the house and think , well , I'm gonna smoke this 45 minutes .
No , because in probably 8 to 10 minutes .
Maybe not quite that long .
We just need some smoky flavor .
It's soft smoke penetrates it easier than it does a hard block of cheese on the cheddar and the mozzarella , we're gonna try to go 45 minutes to an hour .
But if you ever think that it's getting too hot , pull you some of that wood back out of it or bring it off a minute .
Let that fire slow down because you don't want it to melt plumb away .
It will .
I promise you if you ain't paying attention .
Yes , it is .
And folks that wind is creeping in some of these making that fire run hotter than I want to run .
So we're gonna have to go ahead .
That's what I like about these legacies .
They have this heat deflector shield that we can put over some of that .
That'll help .
I'll crank this fire down .
But I want you to look in here how fast cream cheese begins to take shape .
So you can see it's already getting a little smoky color to it .
Turn it this way , try to get some of that wind off of it to where it ain't just sickling through there 100 and 50 miles an hour and running at a temperature of 7000 degrees .
You know , folks , when I'm having to cook out here in the wind blowing 40 mile an hour and it ain't rained and forever in this country .
The drought's going on .
You know , where I'd love to be somewhere on a beach where there's some water and it's green .
Yeah , you heard me right .
But guess what ?
We are going to get that opportunity coming up this next year in January , we are hosting our own Cowboy cruise and you can come along and join up with us because I got some dear friends coming with me , great entertainers .
They are Andy Nelson and Brian .
But there's gonna be excursions that we can go on .
There's different packages that you can choose from .
This is something that we can share with y'all to make it more special to where y'all can get to know us and we can get to know you a taste of Cowboy Cruise .
It is gonna be a great time and I am gonna get me tropical .
Well , we've been on about 12 to 14 minutes .
We have and I want you to look at this cream cheese .
You can see it's be , be beginning to really get really , really soft and I don't want it to fall through that grate .
So we're gonna go ahead and see if we can't get this spatula under it .
You want to lose some of it but not much .
Now , I'm gonna tell you right now before you go any further .
Just take your finger , wipe that across there .
Smoky cream cheese .
See how the end of this cheese is beginning to melt on that side .
So just if you have to take your spatula , usually you can do it , your fingers .
We ain't gonna lose none of it .
Turn him over , trade ends with him because I want him to get some more smoke than what they've got .
So we're just gonna leave them going , let them go .
We'll put this cream cheese in the ice box and let it chill till everybody else is ready .
You see , we did have to add some more smoke to it once or twice because you want to keep that smoke uh rolling .
But also be sure that you flip that cheese back and forth and you want it to really get that shine that color to it and you can , you can smell that smoke .
It is so good .
But the thing you got to watch for too is don't let that cheese begin to melt and run down that rack .
Temperatures running a little high or you've been on there a little too long .
So make sure you keep an eye on it .
You don't wanna lose none of it falling down through there .
But if you do , I'll show you something .
It's good for , we have multiple cheese inspectors today since your company .
He said I don't know nothing about cheese Duker .
You've always been our cheese lover pigs .
Where is , where is , where are you at , buddy ?
Hard to get to .
So when you get that cheese off and folks , you can go ahead and assemble this product now or if you want a much more robust , rich smoky flavor , let that cheese cool at room temperature and then to where it's not sweating anymore , put it in a one of them sandwich bags and put it in the ice box and you can let it set 24 hours , 48 hours , three days , whatever you need .
But every time that it sets more , it is gonna let that smoke incorporate deeper and deeper into that cheese .
Now , the sausage itself , you've seen me pull it when I probed it with our little chef's there .
It was at 1 63 1 64 .
So it is ready to come off there .
I like to go ahead and take the cheddar and the mozzarella just cube it up .
Put it over in that stock pot over about medium heat .
I'm gonna give you a little tip .
You know , if you'll get you a good rubber spatula that you can use to mash that cheese as it's melting right there , it'll sort of help it .
And then when it begins to get really smooth and try to melt there , then we're gonna just put the cream cheese in there with it , but you gotta stir , stir it really well .
Do not let it scorch because cheese will scorch and then you have ruined the whole deal .
We're gonna add half and half to this to get the consistency and the smoothness that we want .
And when it comes to that point , then we're gonna crumble up this good smoky sausage and put in there and stir it all together .
This is gonna be the best mac and cheese you ever eat in your life ?
That right there is heaven in a bowl .
Now you can use any kind of pasta you want to but I'd be preferring that shells .
Because you can fill them shells up with more cheese .
They got more cheesiness when you get them to your mouth .
Remember when you cook that pasta and you take it back out of there , rinse it really good and drain it before you put it back in that pot .
Add you half a stick of butter .
Can I have a bite now ?
Shan I'll be , I've been wanting a bite of this ever since we started .
But see how that cheese stick on there .
Yes , sir .
That makes you wanna do like what the some cheesy smoked pasta shell dance .
But you run over there , get you another bite , throw them back in it covered up like this because you don't want nobody getting no more of it .
We thank you so much for tuning in .
We do and remember everything we use today will be listed down there in the little link below .
Because you don't wanna miss out on this recipe folks .
It is so good and so handy , but it is with always with great pride and honor and privilege that I salute all our servicemen and women and all the veterans who have kept that old flag flying back there in camp .
It is .
But one other thing I need to ask you folks , I need a special prayer request for a good friend of mine that lives in Branson .
His name is Jim .
So if you just lift him up in prayer , I'd really appreciate it .
I would remember that book to is coming at you .
It is live and in technicolor .
So keep an eye on that events page on the website because we might be showing up in your town and you wouldn't want to miss that .
So make sure you keep an eye on it .
Check us out .
We'd love to see you the rest of you .
Come on in here really close and like big hug .
God bless you each and every one and I'll see you down the smoked macaroni cheese and sausage trail .
You know , it is a great , I'm not gonna do that always much better .
I just did that so I could practice the combination .
Now the ice box won't let me in no more .
I feel like I'm being watched Cletus .
Would you not look at me that way ?
I mean , I , I mean , you could eat this in like 30 seconds and it'll all be gone .
You don't even need no macaroni with yours , do you ?