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Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023
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Moderator
- May 2020
- 5345
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Dec 24th: French onion soup followed by cassoulet. FOS is straight outta TK’s Bouchon cookbook. Cassoulet is a mash-up of SE and Bourdain. I did chicken thighs instead of duck. I confit-ed (sp?) the chicken thighs in duck fat, though. Toulouse sausage. RG Cassoulet beans. I wished this warm meal on all my fellow Pitmasters who are dealing with temps under 32F. 💕💕💕🥂🥂🥂
I had an action shot of the soup, but am not allowed to upload *.mov files.
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texastweeter come over anytime! Or next time I’m around, I’ll just show up. I travel to Dallas when I can.
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Club Member
- Feb 2018
- 2835
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
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Club Member
- Jul 2019
- 2211
- Central IA
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MAK 2 Star General^
KBQ C-60
Weber Summit Charcoal Grill^w/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345^
Duro Pellet Grill (camper)
Weber Q2800n+ (camper)
Weber Traveler
Fireboard 2 Drive
Combustion Predictive Thermometers^ - 2 bbq sets
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro*
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4* - twice
Traeger Select
CampChef Woodwind WiFi w/SearBox^
^ = Favorites
* = Love/Hate Relationships
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SheilaAnn The tech part is cool, there’s 8 temp sensors from end to end of the stick. They then calculate the center of the food (i.e. lowest reading) and work from there. Thanks for the compliment too. When I went to pull it off the grill, I was thinking this was a gorgeous one.
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A lot of really good looking food here…
my entry: 7.75 lb bone in pork butt: after 7 hours at 250F, apple smoke, stall at 160F, wrap and into 300F oven for supper at 6 pm local. buns, slaw, homemade dill pickles and Arthur Bryant’s sauce, homemade apple sauce. 26F and raining all day, 3/4 inch of ice on my driveway. Glad I got lots of beer. Merry Christmas and happy days to come to all.
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