Bryan Bingham's Grilling Trifecta

RIBS INGREDIENTS:

POTATO SALAD INGREDIENTS:

  • 5-6 Russet Potatoes, washed
  • 1 cup Bacon, cooked & crumbled
  • 1 cup Sour Cream
  • 1/4- 1/2 cup Ranch Dressing, to taste
  • 1/2 cup Ranch Seasoning packet 
  • 1 cup Cheddar Cheese, shredded
  • 1 bunch Green Onions, thinly sliced 
  • 1 teaspoon Granulated Garlic
  • Salt and Pepper to taste 

MAC & CHEESE INGREDIENTS:

  • 1 box Cellentani Pasta
  • 1 8 ounce box Velveeta Cheese
  • 2 cups Cheddar Cheese, shredded 
  • 2 cans Evaporated Milk
  • 1 stick butter (3 additional tablespoons as well), unsalted
  • 4-6 tablespoons Flour
  • 2 teaspoons Granulated Garlic
  • 1 teaspoon Granulated Onion 
  • 1 teaspoon Mustard Powder
  • Salt and Pepper, to taste
  • 1/2 cup plain Breadcrumbs
  • 1 teaspoon Kinder's Butter Poultry Blend

ADDITIONAL ITEMS:

  • Aluminum Foil 
  • Mixing Bowl 
  • Large Skillet

RIBS INSTRUCTIONS:

  1. Preheat recteq to LO.
  2. Remove the silver skin on the back of the ribs. 
  3. Lather the ribs with the mustard, then liberally season with the Rossarooski's Honey Rib Rub.
  4. Once seasoned, place on grill for one hour.
  5. After the first hour, increase the temperature to 250°F for another four hours. 
  6. Pull the ribs and wrap in foil with the recteq Mild Gourmet BBQ Sauce. 
  7. Bump the temperature up tp 275°F for roughly 20-30 minutes. 

POTATO SALAD INSTRUCTIONS:

  1. Preheat recteq to 425°F.
  2. Place potatoes on grill until easily pierced with a knife (about 45 minutes to 1 hour). 
  3. Let potatoes cool, then cut potatoes into chunks, leave as much or as little potato skin as you like. 
  4. Combine remaining ingredients and mix well. Chill in refrigerator until ready to serve. 

CHEF TIP:

If potato salad is too thick, add milk or half and half 1 tablespoon ad a time until you are happy with the consistency. 

MAC & CHEESE INSTRUCTIONS:

  1. Boil pasta based on instructions on box. 
  2. While pasta is cooking, combine 1 stick butter and flour in a large skillet to make the roux (reserve remaining 3 tablespoons of butter). Add a little extra flour at a time if consistency is thin or runny. 
  3. Preheat recteq to 425°F.
  4. Place roux on grill, cook for 2 minutes, stirring constantly with a whisk. Add garlic, onion, mustard powder, and pepper to roux, mix well. 
  5. Stirring constantly, add 2 cans evaporated milk and increase heat to 500°F. Whisk constantly until mixture begins to thicken and boil (consistency will be like white gravy). 
  6. Once mixture has thickened, reduce heat to 300°F and add cubed Velveeta, stir occasionally until fully melted and pull from the grill. 
  7. Move the temperature of the recteq up to 425°F.
  8. Add 1 1/2 cups shredded cheddar and the drained pasta to roux mixture, mix well (add salt as needed).
  9. Melt remaining 3 tablespoons of butter mix Kinder's seasoning and 1/2 cup breadcrumbs to the melted butter mixture. 
  10. Transfer the pasta mixture to a greased casserole dish, top with remaining 1/2 cup shredded cheddar cheese, and the breadcrumb mixture. 
  11. Bake for 20-25 minutes until bubbly and browned on top!