Mac and cheese someone please explain

[Tiny]

Chaps,Learned discourse indeed, I think the sage Keith and Dr BBQ between them have hit the nail on its shiny metal swede. Mac and cheese and lo cost filler to keep you off the pork and brisket, this coupled with the crossover argument explains why it appears on so many MVF and triple D episodes as part of the homogenised offering.

So we can all agree that it is a reasonable dish on its own, it is better if you enhance it with extras but it is to BBQ what a fish is to a bicycle

Excellent work chums, carry on!
Tiny

[derekmiller]

As always. Nice one Tiny.

[keith157]

Thanks Ray for clearing it up.

[BraaiMeesterWannabe]

Gentlemen,
Can I address a few points....

Aris,
Its not like a chip bap, although it is in that it is an intrinsicly tasty thing but serves no purpose at an bbq....and usually I am ok with "everyone is different" but in this regard I think that sort of thinking allows a Quorn sausage onto your grill.....

Ginger Chris, absolutely no doubt you can make an splendid mac and cheese, and it is a splendid thing, hence my steak and kidney pudding analogy.....its a splendid thing but I wouldn't serve one at an BBQ.

I believe that as an BRITISH (and the odd Bokka) forum we should stand against Mac and cheese as an undoubted wrongness as an bbq side.

I would hope that should we all be members of an breakfast forum we would tip our hats to our colonial cousins hash browns, sausage patty and even scrapple, but we should shake our heads in despair at putting syrup on the bacon and tucking random bloody fruit on the plate. When I had a little sight left I remember having the "ooh scrambled eggs, ruined by a crafty melon slice underneath it, followed by ooh cherry tomato.....no strawberry" but I digress, American BBQ is splendid except mac and cheese which is good but has no place at the bbq table.......

Who is with me?!
Tiny
PS don't get me started on "Grits"..............

I'm with you...Mac and cheese mmmmmm. Mac and cheese with BBQ. No, no, no. Mac and cheese goes with BBQ as well as the preposition "an" goes before a consonant (apart from "h" of course).

[JEC]

Chaps,Learned discourse indeed, I think the sage Keith and Dr BBQ between them have hit the nail on its shiny metal swede. Mac and cheese and lo cost filler to keep you off the pork and brisket, this coupled with the crossover argument explains why it appears on so many MVF and triple D episodes as part of the homogenised offering.

So we can all agree that it is a reasonable dish on its own, it is better if you enhance it with extras but it is to BBQ what a fish is to a bicycle

Excellent work chums, carry on!
Tiny

Keith was nearly spot on until he said about a Yorkshire pudding making a roast dinner, unless that's roast beef then it should be a criminal offence

Keith I know your reply was tongue in cheek on this one but it does raise another question of why, why, WHY

[Tiny]

SAfer chum, I salute you with my Potjie held high in my right hand and my skottle flapping in my left.......

I am concerned however about doubtful Yorkshire pudding talk.......An YP is an thing of splendid beauty, unless a ponncy chef gets to it and tries to suggest a volatalised crispy balloon of batter is an Yorkshire pudding....no, no it isn't you knob. An yp has crispy voluminous top but it should have an spongy underneath that sucks up gravy like joan Rivers RIP loved botox.........crispy gravy sucking gooey is the answer.....and is acceptable at any roast dinner but like mac and cheese is not on the guest list of an bbq.....I thank you

Cheers
Tiny

[Verminskti]

According to Raichlans (spelling?) Barbecue World Yorkshire Puddings are on the barbecue menu. May have to make a tray with my next Brisket!

[keith157]

SAfer chum, I salute you with my Potjie held high in my right hand and my skottle flapping in my left.......

I am concerned however about doubtful Yorkshire pudding talk.......An YP is an thing of splendid beauty, unless a ponncy chef gets to it and tries to suggest a volatalised crispy balloon of batter is an Yorkshire pudding....no, no it isn't you knob. An yp has crispy voluminous top but it should have an spongy underneath that sucks up gravy like joan Rivers RIP loved botox.........crispy gravy sucking gooey is the answer.....and is acceptable at any roast dinner but like mac and cheese is not on the guest list of an bbq.....I thank you

Cheers
Tiny

Spot on Tiny
JEC as a kid we fell into the YP for every roast. To be honest until I worked as a butcher and got our meat cheaper the only time we had roast beef was at a "Do". Chicken was the usual (read every) Sunday fare. However I have cooked "proper" Yorkshires i.e. under the meat rack to catch the dripping juices and beef certainly works best for that.