Memphis Style Bbq Mac Cheese Recipes

Steps:

• Preheat grill to medium-high.
• Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.
• Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down.
• Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs.
• Place foil-wrapped chicken thighs onto the grill.
• Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char.
• Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces.
• Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain.
• Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth.
• Add the pasta to the cheese sauce and stir to incorporate.
• Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.

Steps:

• Cook Macaroni as directed on package. Meanwhile, brown meat with onions and garlic in large skillet; drain.
• Add macaroni, Cheese Sauce and barbecue sauce to meat mixture in skillet; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
• Top with bacon and onions.

Steps:

• Heat the vegetable oil in a medium pot over medium heat. Add the onions and garlic and cook, until the onions are golden, 6 to 7 minutes. Stir in the ketchup, 1 cup water, the vinegar, brown sugar, steak sauce, Worcestershire sauce, molasses, mustard, celery seed and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer until the onions are tender, about 15 minutes. Stir in the liquid smoke, if using. Strain the sauce, pressing on the solids to extract any liquid.

Steps:

• Combine all the ingredients except for oil.
• Bring to a low boil, stirring often.
• Using a splatter screen, reduce heat and simmer for 25 minutes, stirring occasionally.
• Remove from heat and whisk in oil until blended.
• Store in a sealed container in refrigerator.

Steps:

• In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.