Prepare a clean counter top as workspace to roll out the dough. Lightly grease a 9" pie plate with butter, shortening, or baking spray. Soften slightly at room temperature before rolling out. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Wrap each disc in plastic wrap and chill at least 1 hour or overnight. Once it's in a ball, cut the ball in half then flatten the halves into discs. Turn dough out onto a clean counter and form into ball.īe careful not to over handle it - it doesn't need to be kneaded, just needs to come together. It doesn't need to be completely stuck together. Watch the dough and stop adding liquid once it begins to clump. Take care not to over-moisten your dough - you don't have to use all ¾ cups liquid. Gradually add vinegar-ice water mixture, using a fork to stir until dough is a mixture of clumpy wet pieces and sandy pieces, adding more water if dry. (If you don't have a food processor, stir the dry ingredients then cut the fats into the mixture with the tines of a fork until you have tiny pebbles and it's pretty well incorporated.) Put flour, butter, vegetable shortening, sugar, and salt in a food processor and pulse JUST until butter resembles tiny pebbles, about 12-15 times. It also helps to keep the flour in the freezer.) 2. (It helps to put them in the freezer after they're measured and cut into pieces. Measure out all of your ingredients for the crust and make sure your butter and shortening are very cold. If you want to get our recipes emailed to your inbox subscribe to our newsletter by entering your email address on our homepage the crust:1. He’s been around for a long time and has a good following and good depth of bbq knowledge and is happy to share what he knows. T-Roys You tube Channel has all kinds of BBQ recipes, he smokes he grills and also does Weekly BBQ talks where you can ask him questions and he answers them. Special guest taste tester was non other than T-Roy Cooks – Check out T-Roy Cooks you tube channel: Let cool for about 10 minutes, then slice and enjoy! Top with a little more of The Rub and a light coat of brown sugar, then return to the 350 degree smoker until the bacon cooks through.
Season both sides of your bacon and use it to make a bacon weave on top of the pie. Season with The Rub, give it one final mix, and add it to your pie crust.
Easy macaroni and cheese pie with bacon lattice mac#
Add your mac and cheese to the beef and mix well until you have an even consistency. Once fully cooked, drain off grease from your ground beef, and stir the beef to break it up into small chunks. Meanwhile, press a pie crust into a greased baking pan and use a fork to poke holes across the bottom. Smoke the ground beef at about 350 degrees till it reaches an internal temp of 165. Thoroughly season your ground beef with the taco seasoning and mix it together well, then spread into an even layer in a pan. About 1 pound of your favorite mac and cheese (more or less to taste).In this video we take Make Homemade Smoked Hamburger and combine with with macaroni and Cheese and bake it in a Bacon Pie crust – It is absolutely delicious! We also had our good friend T-Roy from T-Roy cooks stop by and do the test with us. Not that there is anything wrong with that. Smoking the ground beef gives it a flavor that you just can’t duplicate cooking it in the oven or in a pan.Ĭheeseburger Macaroni when put on your plate can be one big lump.
I got to be honest I almost didnt end up making it as I could not stop eating the smoked Cheeseburger Macaroni. Cheeseburger Macaroni pie is a pretty easy thing to make.
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