Smokey Mac and cheese with Jerk Chickenwings

Instructies

• Start by lighting your Grill Bill kamado, for this dish you already have enough with our medium model. You should end up with a temperature of 180 degrees.
• Put the smoked bacon strips in the skillet and add any spices, such as the Jerk seasoning.
• Pat your chickenwings dry with paper towels and rub your wings with the jerk seasoning and set aside.
• Temperature reached in the kamado? Place the cube of apple smoking wood in the hot spot, place the grill and skillet on the grate.
• Bring a saucepan of water to a boil and dissolve the cube of broth and add the macaroni. Cook the macaroni al dente
• Remove the skillet from the bbq once the bacon is nice and crispy and also remove the macaroni from the heat.
• Add 2/3rds of the bacon to the macaroni and keep and reserve the rest in a container. Also add the Tartufo sauce, to the macaroni and mix together. Do not discard the fat from the bacon strips in the skillet.
• Now put the macaroni in the skillet and sprinkle the grated cheese on top. Top with the cherry tomatoes.
• Now lift the grate of the kamado a little bit, place the 2nd block of smoking wood, and place the skillet with macaroni on the grate.
• Now place the chickenwings on the grill as well and close the lid of the kamado. Now let your dish gently cook and smoke at a temperature. And remember this, “You aint cooking if youu0027re looking”.
• After about 20 to 30 minutes your wings will be cooked, just to be sure, check the core temperature of your chicken wings with a penthermometer, it should be 74 degrees.
• Now that everything is ready, serve it all on a nice board, such as our acacia cutting board. Now also sprinkle the remaining bacon strips on top of the mac u0027n cheese and you have prepared a deliciously simple smokey dish. Enjoy your meal!

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