Every year we like to host a party on the first Saturday of summer, imaginatively titled ‘Thank God It’s Summer’; the 2014 edition was much like any other but for the inclusion of enough meats to almost cause a PETA rally out the front of my house.
The flagship dish for the day was The Dirty Three Way – a sandwich comprising of pulled lamb, beef and pork loaded up with some smoked mac and cheese.
9pm the night before our party I loaded up Robochop the pellet smoker with a total of 6.5kg of: pork collar butt, lamb shoulder and beef chuck. Set to 105 celsius on apple wood pellets and let it run overnight.
Meats were all covered in the same rub, a super secret recipe so secret that I did not even write it down (read: forget what I put in it).
15 hours later the meat was tender and ready to shred, but with the party still hours away I foiled the meats up and kept them warm in the oven so that I could free up the GMG for the mac and cheese.
The mac and cheese is super simple, like ridiculously easy. I first saw the recipe on Pelletheads.com and what I like most about it is you just combine all the ingredients and smack it straight in your grill, no “pre-cook this” or “al dente that” or any other activities eating in to my valuable beer drinking time.
2 cups macaroni
50g melted butter
3 cups milk
2 cups whipping cream
450g cheese (use any combo you want – I mix it up each time, makes me feel alive)
salt and pepper to taste
Mix them all up, put them in a tray and put in your smoker at 120c for around 2 hours.
It’s that goddamn easy.
You’re also going to want a BBQ sauce to smother this bad boy of a sandwich in. I’ve fallen head over heels in love with the sriracha stout BBQ sauce from The Beeroness – give it a try, it’s easy to make and tastes like the tears of a unicorn but with a bit more umami.
Once you’ve got your meat, sauce, mac & cheese and a soft bun, it’s time to make like Voltron and assemble. Hopefully you don’t need instructions for this part.
This really was a delicous and decadent sandwich – eating three meats at the same time makes you feel like a goddamn king while the mac and cheese sets it off with a naughty “I probably shouldn’t be eating this” vibe.
We had a great day cooking for our friends – in addition to this king of sandwiches we did bulk chicken wings, moink balls and cranked up the wood fire oven for some pizzas. In fact at one stage I had the Hark offset, GMG pellet grill, Weber kettle and wood fire oven all going at once – I felt like the Grandmaster Flash BBQ.
Hope you all have a great summer, I think I’ve managed to cook every dinner on a BBQ so far!