@@TMac0925 Per CASI rules - Chili Appreciation Society International - Do not use fillers in your chili; such as beans, macaroni, rice, hominy, or other similar ingredients.
I made this for a family get together 2 months ago and it was a hit, now I’m making another batch for the wife and I. This is definitely a great comfort food in the cold wet winter days in southeast Alaska. This is a great channel to find these off the beaten path type recipes, thanks chef Tom and ATB
There are about 4 guys on RU-vid who have helped my BBQ game tremendously but none of them as much as chef Tom. I have scored more points with the Mrs with his recipes than with any jewelry ever made!
Absolutely love the channel. Watched every video and enjoy the 2 weekly videos. Went back and found this one. Im a wh*** for mac and cheese. A lot of my friends enjoy Mac and cheese but it effects there bodies. Could you figure out a reciepe for mac and cheese that accommodates for people who are lactose intolerant? I'd be interested to see and taste it myself
OK - I had to make this. First a comment while I watched his video - the “chili” portion of this dish I saw with 1.5 tsp of “chili seasoning” (So to speak) when a typical chili takes 3 tablespoons. So noted. Of course his dry sense of humor - “ask a texan” for beans in chili - NO…but I followed by adding beans nevertheless. While I was making this, I continued to see a conflict - HOW will I judge this - will I judge this as a new type of CHILI or am I going to judge this as a new type of MAC? Also noting his two tons of ingredients in a one ton pan - I started with a much larger one. When completed my wife and I dove in. We looked at each other….the smoke paprika was present, tomatoes present - mac and cheese present. No pablonos, no jalaps - no chili “like” flavor shined through. Next spoon we both said - mac and cheese with beans! Adding hot sauce did pep it up. Is it good - as it is - sure. Will it warm you up? Sure. IF I MAKE this again, it would be interesting to have 2 or 3 tbls of chili powder - and call it chili to taste THEN add the mac side of it. Will this be too much of a collision of flavors? Thanks to Chef Tom and his ideas!!!
Ya had me at chili mac! Felt an artery clog just watching this, lol. The seasonings are on point. Nice touch with Malcom Reeds Killer Hogs seasoning. Knife skills were on point too! Great vid my man! 🤜🏻🤛🏻
Great question! If you start the video at the 5:30 mark Chef Tom says, "once the cheese is melted in, we will add the macaroni noodles that have been par cooked for about 4 to 5-minutes, they are soft but not cooked all the way through." Enfold the noodles, spoon it up and eat! Thanks for watching!
So does doing this on the Yoder add some smoke flavor to the mix since you do the initial cook with the lid down? I'm just wondering how the flavor is different doing it on the Yoder vs the stove.
The Yoder isn't making much of a difference in this cook. Temp is too high and the lid is constantly open. I'd still use mine or maybe even cook this over charcoal on my kettle grill, simply because I'm out of touch with cooking on a regular stove!!
How much smoke flavour actually gets picked up when you cook a typically baked dish in a smoker? I've heard of smoked pies and such - does that actually help?
It depends on the temperature you are cooking at and if you close the cooker during the cook. This one was cooked at 450°, so there isn't a ton of smoke flavor that gets in there at that temperature. You could cold smoke your cheeses the week before, if your want more smoke flavor. Here is a link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1xvioDVXqTQ.html Enjoy!
@@whiterabbit-wo7hw he said it was a Midwest dish is the only reason I commented. You don’t get much more Midwest than illinois. Even Steak ‘n Shake serves it. Indianapolis has a special name for it.
Well, I know what I'm making tomorrow night!! I never understood the regions that don't put beans in their chili. There's actually a chili cook-off here in 2 weeks, the association that is judging said "no beans." Clearly they're not from around here!!!
Chef TOM!!! What are you doing man??? I don't think you know any Texans. No beans in Chili. I'm a loyal follower and love your work... going to let this slide. Carry on.
Everybody worries Texans and beans or no beans. Nobody caught the “Gonna need a bigger boat”. Chili isn’t all that popular in The New England states where is the out cry??
