I used velveta instead of pimento and used an oven at 350 degrees to bring the internal temp to 165. They were absolutley amazing. Big hit with the kids!
I was thinking the same thing but since it keeps the Mac and cheese "wet" it could affect the texture for forming and frying and could break apart once heated up in the fryer. But since I discovered sodium citrate I've been using it all over the place. Even on grilled cheese where I grate my cheese and I sprinkle some sodium nitrate and toss them together... Then slow cook on a cast iron with butter for perfection
These look awesome and using pimento cheese spread is different. I like that idea. Can't wait to give it a try. Thanks for another unique recipe Chef Tom.👍🏼☺🥓
I love mac & cheese balls! Could you recommend a good temperature controller to the smoker? I'm from Poland and the best option is for me Amazon. The last time I made pastrami from your recepe for Naval Support Facility in Redzikowo. Ohh.... It was delicious!
Being a fan of your work I must say this looks wonderful. Being a Catholic man I must say this is an ATBBQ friendly reminder that in 4 weeks Catholics can't have meat on Fridays During Lent so get your fix now while you can...like from this Fried Bacon Mac n& Cheese. Side note you might want to break out any seafood dishes for those 6 weeks after Lent starts.
Nice but lost me with the "pimento cheese spread from the grocery". Not US audience here but US born (in the South) so could use something more useful here as a recipe.
I am going to try this recipe.. I may even try different ingredients: brisket, maybe mince up some jalapeño or canned green chili peppers. Thanks!
6:55 - Tom's authentic smile! Great video!
Had something like this at a restaurant a while back. They served them with a raspberry pepper sauce, super good! Good stuff Tom
I’ve made this with leftover pulled pork and brisket cut up fine. It was a smash at Xmas time.
The next brilliant recipe and it looks extremely mouthwatering again 👍👍👍
Thanks for watching!
This is a must try. Chef Tom is by far my favorite cook on RUclips. Thanks for all the videos!
Thanks for watching!
@@allthingsbbq what's up with the bacon? Why that color?
6:54 that look when you suddenly get transported back to childhood
I’ll definitely be making a BIG batch of those next weekend! Might add some chopped jalapeños.
Definitely a next level appetizer. Macaroni and cheese, along with bacon is just perfect. Cheers! 👍👍✌️
Thanks for watching! Cheers!
Reminds me of bitterballen, but with a totally different filling. Looks very tasty, nice work!
I love Bitterballen...and...Vlaametjes (sp?)
@@LittleBearBBQ_Food_Original Vlammetjes, yeah those are fantastic!
I used velveta instead of pimento and used an oven at 350 degrees to bring the internal temp to 165. They were absolutley amazing. Big hit with the kids!
That is awesome to hear! Thanks for commenting and thanks for watching!
Made these for the Superbowl party we had...Big hit...Pain in the ass but everyone loved them...came out excellent!
Good deal!
Madness I tell you, sheer madness
American food at its finest. Grease+nitrites= heavenly american food.
Made these bad boys this weekend and they were the hit of the party!!! Thanks!
That's great!! Thanks for watching!
Made these for the Super Bowl and the Mac and cheese was good enough by itself but I forged on. Definitely a good snack to have for any party!
You hit it out the park with this recipe. Your content is always top notch. I appreciate your attention to detail. Cheers from Brooklyn.
Thanks for watching!
Made with the wings recipe for Super Bowl! Most excellent. Made some with diced Jalapeños!
Glad to hear it! Thanks for watching!
Definetly on the menu when we thaw out up here! Your way first. Comment after. Talk in May
DAMN that looks good! Can't wait to try this!
Thanks for watching!
This guys a freak. I LIKE IT
Thanks chef Tom🙌. you bring some interesting flavors together.
Yeah, I'm gonna make a few dozen of these and get mac n' cheese drunk this weekend.
I want those with the bacon onion jam.
Quality control..
Good thing I had a pizza waiting for me after watching that. Great recipe!
Wow that looks great 🔥🔥🔥
Thanks for watching!
They look really good & delicious.
Looks great Tom !!!!
Skip the flour and use sodium citrate, it makes a huge difference. The sauce is better texturally and so much more stable.
I was thinking the same thing but since it keeps the Mac and cheese "wet" it could affect the texture for forming and frying and could break apart once heated up in the fryer. But since I discovered sodium citrate I've been using it all over the place. Even on grilled cheese where I grate my cheese and I sprinkle some sodium nitrate and toss them together... Then slow cook on a cast iron with butter for perfection
typical Dutch recipe, you can also use all kinds of ragout in it. The "bitterball", make it!
Dude, that looks so Good !
Oh my gosh, these are absolutely stunning!!!! Absolutely stunning. You ARE the man, Chef Tom. Thanks for providing us with another doozy!!
Thanks for watching!
Looks delicious. Two days to make, gone in 15 minutes.
Definitely a pasta version of hush puppies. Fried cornbread crusted in Panko and fried until crunched
This was a great video, thank you! Gonna make these for Super Bowl....quick question, do you have a recipe for the pimento cheese spread?
That looks really good - how about trying corn fritters?
These look awesome and using pimento cheese spread is different. I like that idea. Can't wait to give it a try. Thanks for another unique recipe Chef Tom.👍🏼☺🥓
Thanks for watching!
Damn! Oh do a pulled pork or brisket version of this🍺🍻🍺
If you happen to hate pimento could you instead add velveeta or cheese whiz for that extra creaminess?
I love mac & cheese balls!
Could you recommend a good temperature controller to the smoker? I'm from Poland and the best option is for me Amazon. The last time I made pastrami from your recepe for Naval Support Facility in Redzikowo. Ohh.... It was delicious!
I couldn't tell if you had a stuffy nose or it was so good it made you want to cry
Maybe a combination of both 🤣
Looks amazing as always Chef Tom! Can these be made (breaded) ahead of time to freeze and use later?
Yes!!👍
Could u fry these in the morning and then reheat them in the Traeger smoker in the afternoon ? If so what temp to set smoker at on Traeger ?
I just saw what I’m making for the Super Bowl 😯
ATBBQ’s version of boudin balls!
this is insane
Great video brother
Thanks for watching!
🔥
Being a fan of your work I must say this looks wonderful. Being a Catholic man I must say this is an ATBBQ friendly reminder that in 4 weeks Catholics can't have meat on Fridays During Lent so get your fix now while you can...like from this Fried Bacon Mac n& Cheese. Side note you might want to break out any seafood dishes for those 6 weeks after Lent starts.
If I make the balls smaller, would I still need to bring them up to temp in the indirect heat of the grill? I am thinking 1 inch balls.
Awesome. Or just make the balls a little smaller. They will finish in the oil.
deffo dont need internal temp over 160/165, all the components were cooked individually before combining and frying
Chef Tom you are my doppelgänger pretty sure!
Induction portable cook top
Gonna try it for “quality control.” 😂
never understood about adding liquid (water, milk, half and half...etc, seen tons) to eggs. i leave it alone and never had an issue
I’d end up ‘taste testing’ 1/2 of that pan before it even made it to the fridge to cool.
Also stay tuned for my bbq episodes with all cuts of bbq. Even gas grilling episodes of simple classics and even one in an octillion of low and slow
Can you do something along the lines of smoking a whole duck? I would love to try that but am concerned it would cause my Kamado to explode.
Sloppy joe soon? Asked a while back
www.atbbq.com/thesauce/recipes/sloppy-joes/
Smoke some goat meat, Tom - you'll love it. Tastes like sweet venison.
Be care full with the bacon pan my friend burned Himself with the massive amount of drippings while we were doing this recipe.
I see it would be worth to steal you from your kitchen!
Nice but lost me with the "pimento cheese spread from the grocery". Not US audience here but US born (in the South) so could use something more useful here as a recipe.
I'm sure if you thought about it for a minute you could come up with a substitute. It's not that hard, my guy.
Jeesus Fuck
mmhm...
Great recipe.. but BBQ ranch? Ewww!
Diabetes isn't funny