Cassoulet using Kenji's recipe. Pretty dang fantastic, about the only thing I'd do different is dry brine the chicken and make the sausage a bit differently. Other than that...
Now I need to go start a fire, if I don't move around I'm just going to turn into a puddle of goo.
First cook with my new Fireboard 2 gadget. With the built-in battery great for Scottish outdoor smoking if you don’t have a covered area.
10 lb Boston Butt with Meathead’s Memphis Dust. Cook time 20 hrs! I found that in my Big Green Egg at 230 degF, even smaller Butts of 5-7 lb take around 18 hrs to get to around 200 degF. From past experience I learned the hard way with some very hungry people to take more time (if you don’t wrap), so this was an overnight cook in the p..ing rain.
Since it was cold, I had to charge the Fireboard with a battery pack towards the end of the cook just to make sure it would have a enough juice to power the fan.
After two stalls (150 degF and 165 degF) temperature finally started to increase at 17 hrs. For the last hour cranked up the heat to 280 degF as I was getting hungry.
Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
I made some Garlic naan from scratch to go with some leftover Lamb Roganjosh from a local curry house. Way easier and tastier than I expected. SWMBO took one bite and immediately said "Better than all the local Indian restaurants". That is a high compliment coming from her!
I have an electric stovetop so I just made mine slightly thinner, then flipped them. They look more like roti, but they still taste like naan. Pretty good for the first time!
Followed Troutman's Ribs-Step-by-Step Primer recipe, more or less (I used Huskee's Rib Rub Recipe), with a few minor tweaks based upon tools at hand and past experience and was VERY pleased with the results. Added homemade Mac & Cheese, plus corn on the cob and grilled pineapple. Good eatin'.
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Last edited by MarkN; December 14, 2020, 01:17 PM.
Reason: Strange. The pictures show up for me. I'll try adding the one of the ribs now to see if it goes.
I can't see the photos either. Rib-eye and Mac & Cheese is awesome. I have been having problems loading the photos lately. Try again because I really want to see it.
I wanted to use the awesome gift from secret Santa that Old Glory sent me together, but it looks like our weekends will be breakfast free for a while. So while my wife was at work I "baked" the bacon for a BLT. It's nice pork but it was lacking on salt, which is an easy fix
180 for an hour then 230 for about 30 min. End product looks over cooked, but I assure you it was perfectly crispy without shattering.
A little mayo and guac is all we needed to have great BLTs for an early dinner.
Panhead John usually for BLTs and other sammies I like to take avocado and mayo and use my immersion blender to make it a spread/sauce. But I guess there was a run on produce this weekend so we had to make due with a premade guac. Still worked good, The bacon had great flavor and held it's own against the premade guac.
Slathered a butt in Gochujang for 2 days then smoked it on the Bronco today. Chopped it up and made lettuce wraps. Wife made an Asian sauce that got mixed in with the pork, and a ginger-soy-balsamic reduction that was fantastic. (I pounded FIVE of those things) Leftover chopped Gochujang butt is going into egg rolls soon...
Tartine bâtard that has beautiful oven spring and color. I bought bâtard proofing baskets a month ago and I may just give away my boule baskets to an aspiring baker. The final shaping and stitching technique was shaky for awhile but I think I got it down.
One of the few things that’s always better the next day, gumbo! Or in this case, from last month. Thawed out some of the chicken and sausage gumbo I recently made.
I know! Luckily I had just enough for that bowl and another half bowl. Tobasco adds so much to the flavor of chili, gumbo and other dishes. Scrambled eggs also.
Last edited by Panhead John; December 14, 2020, 07:06 AM.
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, I, on th other hand, did unnerstand roughly half what ya said... 
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