Finally a beautiful night in Western Kansas. Reverse seared 2 Prime ribeye steaks (Christmas present). Dry brined for the day with Potatoes Dauphinois for an accompaniment. Pulled from YS 640 at 110 then to Saber gas grill to finish (elected to not use Weber Kettle because of dogs in backyard). Watching Olympic skiing with great steak...priceless.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
1 3/4 lb Yukon Gold - I used 4 good sized potatoes and a smaller one - peeled and sliced thinly (mandoline ideal)
2 1/2 cups milk
2-3 cloves garlic minced
3/4 tsp salt
1/2 tsp pepper - freshly ground
1 cup heavy cream
Gruyére cheese - grated
slice potatoes and put in large saucepan without rinsing potatoes or soaking them in water. Once in saucepan cover with milk (I used cream and half-in-half). Put minced garlic in pot with salt and pepper. Bring to boil. Once it is boiling place in gratin dish and cook for one hour in a preheated oven at 375 for one hour.
I do do a couple of twists. I sautée 2 onions thinly sliced until light brown. I put them in the bottom of the gratin dish. I boil the un-rinsed potatoes in predominantly cream/half-in-half mix for 5 minutes or so. I then put the potatoes in the gratin dish in 2 layers. After the first layer of potatoes I put a layer of the shredded Gruyére cheese, add the rest of the potatoes and cream mix, and then add the rest of the Gruyére cheese. Bake at 375 degrees F for an hour. Take out of oven and let rest for 20 mins then serve.
"Essental Pepin" is An awesome cookbook and I would recommend without hesitation to everyone.
I love it!!! Why use five medium sized ones when you can use four good sized ones and a smaller one? Did I say I love it? I mean I LOVE it!!! Remind me next July to send you some garlic.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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