Chef Time!

Chef Time!

Friday, June 26, 2015

New From My Laboratory!

Y’all want to talk about mean, bad, and horrible things for a minute? Let’s start with slow cookers. I know, I know. Y’all love your slow cooker! It’s so easy and it’s so hands free and you don’t even have to think about it.
Except, nope! You totally have to think about it. All day long. As the delicious smells waft from the slow cooker into your home you think about the slow cooker and what is inside it, and how it will taste, and when you can eat it, and if possibly you could sneak a bite right now, and maybe you should lift the lid just to check on it, and, and, and.
It’s evil and bad and I love my slow cooker so much it hurts.
Last night I made the mistake of putting my delicious looking chuck roast in the slow cooker before bed. That would have been bad enough, but then I went and dumped in a bottle of Brown Sugar and Cider Vinegar. The smells, y’all. They kept me up half the night. I drooled like I’ve never drooled before. The dreams I had were amazing and delicious, but somehow not quite satisfying.
Then I jumped out of bed this morning, shredded the beef, dumped in BBQ finishing sauce and I gobbled up a few pieces of that delicious meat!
Now, you can certainly serve these sandwiches on buns the traditional way, which is what I did once. Then I decided to get a little adventurous though! I took our side of macaroni and cheese and plopped it on some bread with some extra cheese and a helping of meat before grilling it to crispy, crunchy perfection. What a fabulous sandwich! The textures and flavors were amazing.
I’m leaving the recipe pretty general, because you probably don’t need 12 sandwiches at once. The amount of beef and macaroni and cheese called for in the recipe will create at least that many sandwiches, though! As I mentioned, I made two of these sandwiches for my girlfriend and me.

Barbecue Mac and Grilled Cheese Sandwiches

2 ½ lb. chuck roast
1 c. cider vinegar
2 tbsp. Brown sugar
1 ½ c. Barbecue sauce, (use your favorite sauce)
1 recipe macaroni and cheese
Sourdough bread
Butter, for spreading on the bread
Cheddar cheese slices (3 per sandwich)

Add the roast to a slow cooker. Top with the cider vinegar and brown sugar and cook on low for 8-10 hours or on high for 6-8 hours.
Remove the roast from the slow cooker and shred. Drain all but 1/3 cup of the liquid from the slow cooker. Return the shredded beef to the slowcooker and stir in the barbecue sauce to coat the meat. Continue cooking on low for 30 minutes.
Preheat a skillet over medium heat. Spread butter on one side of each slice of bread. Place one slice of bread, butter side down, in the skillet. Top with 1 slice of cheddar cheese, a large spoonful of the shredded beef, another slice of cheddar, a scoop of macaroni and cheese, a third slice of cheddar, and the second piece of bread. Cook until the bottom piece of bread is crispy and golden. Carefully use a spatula (and your fingers to hold the sandwich together!) to flip. Continue cooking until the bottom slice of bread is crispy and golden.
Repeat to make as many sandwiches as desired.

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