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Saturday, January 25, 2020: "Mac" your calendars! Mac and cheese lovers rejoice as you’ll love the upcoming Mac & Cheese Mayhem event in Morristown, New Jersey.
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There will be 10+ chefs and more food than ever, plus craft beer, hard cider, wine, and spirits. Cassoulet is the ultimate winter dish, where French traditions meet New England baked beans, Texas BBQ brisket burnt ends and beans, California vegetarian beans casserole, and many other chef-driven styles. Saturday, January 25, 2020: The 12th Annual Cassoulet Cook Off will take place on Jan 25 in Williamsburg, Brooklyn. There will also be whole hog as well and you won’t want to miss it. The “Beast Cage” will be back with exotic smoked meats, including alligator, lamb, bison, longhorn rounds, and much more. A ticket buys you access to tasting great local barbecue, hot sauces, and tons of spirits. Saturday, January 18, 2020: The 10th Annual Beer Bourbon & BBQ Festival is leaving Manhattan after a decade of fun and heading to Brooklyn. Here are the top BBQ (and related) food events coming soon to the New York metro area: (Thank you to reader Michael Adler for letting me know about the closure!) The restaurant’s Edgewater location closed in April 2019 and the Ramsey location appears to have closed up in December. He calls this the Philadelphia Cheesesteak Adventure, and you can find him on Instagram and YouTube.įinally, in a sad bit of news, Bobcat’s Texas BBQ in Ramsey, New Jersey has closed.
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Pappas, who works as an Uber/Lyft driver and needed a hobby, so he worked to become a cheesesteak expert. Philly’s Jim Pappas recently celebrated his 500th cheesesteak eaten in 20 months by eating a brisket cheesesteak at Mike’s BBQ in South Philly. They’ll still be offering takeout orders but if you’re watching the game there, show up early and don’t miss the buffet!
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for $25 and then serving no in-house food during the game, only drinks. The restaurant will offer a buffet between 1:30 and 2:30 p.m. John Brown Smokehouse, one of the best places to watch the Kansas City Chiefs play in New York City, will be rolling out “special hours and procedure” for Sunday’s huge playoff game between the Chiefs and Titans. “New York never needed to be a barbecue town, but when Billy Durney started smoking meat at Hometown Bar-B-Que in 2013, the city entered the fray,” the outlet writes. (I have tried some of the hot sauces offered by their team and they are excellent.)īilly Durney, the owner of Hometown Bar-B-Que, has been highlighted in a new Eater NY feature call The New Guard of New York Dining. Now the restaurant will soon open a second shop down the street offering up fermented foods, including “house-fermented sauerkraut, pickles, vinegar, kombucha tea as well as the barbecue sauce and hot sauces that Red White & Que customers can get with their smoked meats,” reports. Red White & Que Smokehouse in Kearny is one of the best joints in Jersey. (This ensures the top will be toasty and delicious.)īake the pasta and sauce mixture in the 4-quart dish for 30-35 minutes until it is browned and the cheese is bubbling.
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Sprinkle the set-aside 1 cup of smoked cheddar on top of the mixture. After you’ve thoroughly mixed the pasta and sauce, pour it into a greased 4-quart (or larger) baking dish. Stir the pasta and sauce mixture together in the large pot you boiled your pasta in earlier. Mix in all of the cheese (except for a 1 cup of smoked cheddar) and whisk in the cheese until smooth and melted. Whisk the flour, milk, cream, and butter mixture until it’s smooth and add in the eggs, salt, pepper, paprika, cayenne, and BBQ rub. Add the flour, milk, and heavy cream slowly to the butter and stir over low-to-medium heat.
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Melt the butter in a large pot that can eventually fit all of your ingredients (including the drained pasta). Cook pasta according to box instructions, then drain it and set it aside. *Substitute different kinds of cheese if you see fit, but make sure you get at least one smoky cheeseīring a large pot of water to a boil. Pinches of cayenne pepper (add more if you want a kick) So after much stalling and finally being happy with it, here is what I’ve cooked up during the past few years.įirst, let’s look at the ingredients you need:Ģ cups of shredded Smoked Cheddar Cheese* I’ve posted photos and videos of my homemade mac ‘n’ cheese on social media a few times, and each time multiple people have reached out for the recipe.