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

Davwud Apr 23, 2011 09:28 AM

[NOTE: this discussion was split from the following thread on the Ontario board: http://chowhound.chow.com/topics/778884


"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. h
    hungryabbey RE: Davwud Apr 23, 2011 05:53 PM

    OMG that looks perfect. is that from Barque?

    1 Reply
    1. re: hungryabbey
      Davwud RE: hungryabbey Apr 23, 2011 07:19 PM


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



    2. l
      lister RE: Davwud Apr 23, 2011 09:59 PM

      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
        Davwud RE: lister Apr 23, 2011 11:02 PM

        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
          TexSquared RE: Davwud Apr 24, 2011 12:27 AM

          "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
            piccola RE: TexSquared Apr 24, 2011 03:17 AM

            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
              Davwud RE: piccola Apr 24, 2011 05:51 AM

              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
                lister RE: Davwud Apr 24, 2011 08:57 AM

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

                1. re: Davwud
                  piccola RE: Davwud Apr 24, 2011 05:12 PM

                  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. bbqboy RE: Davwud Apr 24, 2011 08:51 AM

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

          4 Replies
          1. re: bbqboy
            TuteTibiImperes RE: bbqboy Apr 24, 2011 04:02 PM

            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
              Davwud RE: TuteTibiImperes Apr 24, 2011 06:44 PM

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


              1. re: Davwud
                bbqboy RE: Davwud Apr 24, 2011 07:12 PM

                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
                  lemons RE: bbqboy Apr 24, 2011 07:27 PM

                  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.

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