When I was looking for a new 3qt saucier not too long ago, All-Clad didn’t have it in stock. They’re my go-to pans of choice. Anyway, needed one and needed it fairly quick. So rather than wait for them to return to stock, I ordered a Made In. So far, so good. I’ve been pleased with it. I would happily order another one of their pans. And it works with my induction cooktop.
FWIW, 3qt is THE ultimate size for a saucier. 2qt & smaller are very limiting IMO, and 4qt+ are unwieldy.
klflowers after a bunch of searching, i ordered this. My wife had some sort of app that took off the shipping, and reduced the price to 134, with tax it ended up being 142 and change. For a 300 dollar pan, it seemed like a smart buy, graphite will lighten it a bit. I have bought all of my all-clads through these sales. https://homeandcooksales.com/index.p...5-quart-1.html
Last edited by Richard Chrz; September 13, 2026, 07:11 AM.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I had a rack of prime grade from Wild Fork. Trimmed and seasoned with Meatheads Red Meat Rub and Dry Brine yesterday afternoon. On the Recteq at 7:30 AM running at 250 degrees. Pulled at 3:00 PM, wrapped in butcher paper, and held in the kitchen oven for 2 hours on the “keep warm” setting. Served at 5:00. Yum. My favorite Q as I have said here often. And so easy too. 👍
Tonight's dinner.
I've posted this before but its been awhile, so here it is again...
Inspired by Tuffy Stone.
4lb chicken split. Tuffy's game hen rub. Finished with his Spicy Apricot Glaze.
Apple chips in the smoke packet.
Side was yellow corn, white hominy, onions, green peppers, jalapenos and the usual Tex-Mex spices.
Smoked chicken is bomb. I always did the split fryers like you but this year we have a butcher shop that will cut your meats anyway you want so I told them to spatchcock four for me. Been doing that all summer now. Much more even cook. We all love the smoked chicken. I ruin the skin by dry brining it the night before but the meat is so tender and juicy we don't care.
Todays project is smoking a pork shoulder and a full packer brisket. Went to the store and they had Black Angus whole packers for $5.49 lb so of course I grabbed one. Here are a couple pictures of the start. Dry brined them last night and dry rubbed them this morning. I do nothing fancy with rubs I always use the Memphis Dust on our pork and the Big Bad Beef rub on beef cuts. They taste good so I do not look further. I also cut the thin end of the flat off to smoke seperately as I know it will come to temp quicker. First pic is getting ready and second pic is pulling to wrap. The flat was already stalled then wrapped with foil I wrapped the two big pieces with butcher paper. Will post the final whenever it finishes. Hopefully before midnight.......
Blackened chicken breast and a Greek salad……. If you’re looking for a way to put the giddyup on a chicken breast, this is it. Tender, juicy and full of flavor!
Last edited by Panhead John; August 29, 2026, 06:05 AM.
Tonight: Biscuits and Debris. Kent Rollins' Cathead Biscuits (I added 1 C cheddar and a big handful of diced Hatch chile); sausage and Hatch cream gravy; topped with shredded Dino Rib meat.
I (somehow!) survived the first week of classes. Man, it always takes a bit to get back into the swing of things. It also has been as hot as the surface of the sun outside.
Much hugging. (It's a thing. We haven't seen most of us for nearly three months.)
I love our freshmen....they bring everything including the kitchen sink to their dorm room. It's okay, I did the same thing. Now, seniors......they are living it up! This is our centennial year....and you can tell them, too.....the show up with.....basically just a backpack? (Granted, I did the same!) I love it!
After five days of eating horribly, I decided to at least try to do a decent dinner. Pork tenderloin dry-brined in Holy Cow for three hours, grilled on the pellet grill, served with Pioneer Gravy (if I remember right, Panhead John clued me into this, the dollar more over McCormicks is worth it!), and a small salad.
This is my wife's plate, so it has ranch dressing. Mine was just olive oil and salt and more tomatoes. Also, these air fryer hash brown finger-things from HEB are killer. Yum!
The hash brown things, do they have an onion flavor? Kwikstar/Kwiktrip up here sells hashbrown sticks that look like that with a pretty hefty onion powder ratio and are very tasty.
Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
@fzkdoc I thought they had pretty good smoke actually. I think next time I will use my new stainless steel Rollbox and also do smoke boost for 30 minutes at the start and see if it makes a difference.
Here is the final results of my smokin' adventure yesterday. Not sure that I will do a shoulder and packer brisket at the same time again. Dang that was some work. Had a good dinner last night with the brisket slices on some tortillas. The larger point was held until 4 am this morning along with the shoulder and I was up working on them this morning. Just put on a pot of homemade baked beans and used some of the meat from the flat that finished up early for dinner last night. Those should be ready around 5 tonight. Didn't get picttures of the brisket before slicing this morning. I guess I need a new camera as it does not take that clear of pictures close up. But boy was that pulled pork great. Did make a small Vinegar sauce and put on. Was snacking on that pork with my coffee about 5. Dang good
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