How to make it
Start by lighting your Grill Bill kamado, our medium model is plenty for this dish. You need to reach a temperature of 180 degrees.
Put the smoked bacon strips in the skillet and optionally add seasoning, for example the Jerk seasoning.
Pat your chicken wings dry with kitchen paper and rub your wings with the jerk seasoning and set aside for a moment.
Temperature reached in the kamado? Place the chunk of apple smoking wood in the hotspot, place the grate and the skillet on the grate.
Bring a pan of water to the boil and dissolve the stock cube and add the macaroni. Cook the macaroni al dente
Take the skillet off the BBQ once the bacon bits are nice and crispy and also take the macaroni off the heat.
Add 2/3 of the bacon bits to the macaroni and keep the rest aside in a bowl. Also add the Tartufo sauce to the macaroni and mix together. Don't throw away the fat from the bacon strips in the skillet.
Now put the macaroni in the skillet and sprinkle the grated cheese on top. Finish with the cherry tomatoes.
Now lift the grate of the kamado up a little bit, place the 2nd chunk of smoking wood, and place the skillet with macaroni on the grate.
Now also place the chicken wings on the grate and close the lid of the kamado. Let your dish cook and smoke gently at a steady temperature. And remember this: "You ain't cooking if you're looking".
After about 20 to 30 minutes your wings should be done, to be sure check the core temperature of your chicken wings with a probe thermometer, it should be 74 degrees.
Now that everything is ready, serve it all on a nice board, for example our acacia cutting board. Now also sprinkle the remaining bacon strips on top of the mac 'n cheese and you've made a delicious, simple smokey dish. Enjoy your meal!
