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Apr 23, 2011 09:28 AM

Mac and cheese at BBQ joints (split from Ontario board)

[NOTE: this discussion was split from the following thread on the Ontario board:


"Fancy mac & cheese"?? Mac and cheese at a BBQ place needn't be fancy. It's supposed to be old school creamy. See below.


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  1. OMG that looks perfect. is that from Barque?

    1 Reply
    1. re: hungryabbey


      G's Country Kitchen in Huntsville, Al. Phenomenal southern/soul food. Best Mac and Cheese.


    2. That's rather dull isn't it? And who wants to have the same mac & cheese everywhere? Nothing wrong with fancy mac & cheese. It can be a very nice accent to awesome BBQ.

      It's kind of like beer with BBQ. Sure you could have Bud, Coors Light, Canadian or whatever else of that ilk. But why when you can have far better beers that can accent the BBQ, not to mention just flat out taste better.

      6 Replies
      1. re: lister

        Sure you can have fancy mac and cheese. You can have your bbq on chiabata and slaw out of bok choi.

        You can make pizza out of corn tortillas, serve burgers on English muffins and put butter chicken on spaghetti.

        But why mess with perfection?? Everyone talks about how great BBQ is in the south and why can't we do it up here. Then when someone uses the tired and true (for decades and decades) methods Torontonians complain. It fails and people wonder why.

        If you tried fancy mac and cheese in the south people would laugh at you. You're trying too hard. Keep it simple. Often times that's the best way.

        The attached photo is yesterday's lunch. Note: Non fancy potato salad. Non fancy beans. Best BBQ I've ever had.


        1. re: Davwud

          "Everyone talks about how great BBQ is in the south and why can't we do it up here. Then when someone uses the tired and true (for decades and decades) methods Torontonians complain. It fails and people wonder why."

          This explains some of the hate for Camp 31, Buster Rhino's, the Ribfests, and any other source of authentic BBQ.

          They'd rather eat phony crap like California Rolls, or worse, the Chinese garbage at Bourbon St. Grill that's passed off as Louisiana food...

          Authentic rules, fusion drools, I say.

          Buster Rhino's
          2001 Thickson Rd S, Whitby, ON L1N, CA

          1. re: TexSquared

            Isn't this the eternal Chowhound debate -- authenticity vs flavour? There's room for the basics and so-called "fancy" versions, so why do we keep trying to determine which one is better? They can both be delicious.

            1. re: piccola

              But lister is assuming fancy is better. It's not.
              It's also IMO not a authenticity vs. taste thing. It's about what works with what.

              Making a PB&J on focaccia doesn't work. It has to be sandwich bread. Far too often people over think the process.


              1. re: Davwud

                I'm just going to say that I disagree with you and TexSquared and leave it at that.

                1. re: Davwud

                  And I'm saying: Who says what goes with what? Maybe it's traditional to make it a certain way, but that doesn't mean anything else is wrong.

                  (And this is the root of about 75 per cent of all disagreements on Chowhound. The rest are about Top Chef.)

        2. mac & cheese is for soul food places, not BBQ joints.

          4 Replies
          1. re: bbqboy

            Mac & Cheese seems to be fairly common as an offered side even at non-chain southern BBQ places (at least in my experience in GA, FL, AL, and the Carolinas). Most of the time it is also the basic simple variety, and for me, not worth ordering.

            It may be very good basic Mac & Cheese, but basic Mac & Cheese doesn't really do anything for me. Good baked beans (preferably cooked with molasses and some smokey pork bits), vinegary slaw, mustardy potato salad, slow cooked greens, or southern style green beans are all more to my tastes, and IMO serve as a better foil to the rich fatty meatyness of BBQ.

            1. re: TuteTibiImperes

              Had BBQ for dinner tonight and M&C was on the menu.


              1. re: Davwud

                my strict KC Que upbringing meant meat, fries and beans. I don't really remember slaw anyplace and potato salad and mac and cheese definitely never. Those are
                Southern/Soul food dishes to me. :) Pork was sliced, never pulled. Of course it is a brave new world these days, but I'll always hold to those values. For one thing, I don't think most places of my youth had ovens to make stuff. . Divey drive inns, not full restaurants for the most part.

                1. re: bbqboy

                  Interesting. In St. Louis, just across the state, the most simple BBQ spots never have fries; the alternatives are slaw, beans or potato salad. Pie if you're lucky. Fries are for more tidy places that have room for a deep-fryer and clientele who would order french fries. Mac/cheese is apt to be found with greens at other spots in town offering Southern-style food.