sunday dinner oct 18th

i am about the same, chow ...
shocked too ... the weather has played hell on my smoker today ..
one of those days when you either love the challenge ...
or wish for an electric ...
 
I had to add more charcoal even, Q. And it's calm and sunny, just a bit on the cool side. I scored big with my neighbor though. I asked him if he knew where I could get a 55 gal plastic drum like the one he covers his pool pump with and he brought one over. That baby is getting the top and bottom cut out and slid over my WSM to help insulate it all around. It will make a perfect windblock for Qing all winter :^D
 
It is finished, and tastes pretty darn good. I worked from 3 recipes here, Cooksie's, Bam's and Allan's. All have something a little different, and teh only thing we did not care for was the addition of thyme from Allan's recipe. Thanks, everyone for your recipes. I now have a recipe put together that I will try next time to see how it turns out, before posting it here and on my website.

2 tsp of grated Parmesan on the bottom of the crock...

P1020147.jpg


...add the soup and 2 toasted baguettes 3/4" thick...

P1020148.jpg


...top with 50/50 mix of Guyere and Mozzarella cheeses and put crocks on a foil covered sheet pan ...

P1020150.jpg


2 minutes 30 seconds under my broiler on Lo setting.

P1020152.jpg


The tops are not burned, but they were darkened and just a few seconds away from burning. Next time I will lower the shelf one position and watch it thru the window.

All in all, I'm pleased...and full!:yum:
 
chowhound said:
I had to add more charcoal even, Q. And it's calm and sunny, just a bit on the cool side. I scored big with my neighbor though. I asked him if he knew where I could get a 55 gal plastic drum like the one he covers his pool pump with and he brought one over. That baby is getting the top and bottom cut out and slid over my WSM to help insulate it all around. It will make a perfect windblock for Qing all winter :^D
Click to expand...


thats awesome ... i need to get my welding blanket back ..


what is posole, GG .. it sounds good ...
 
That's an interesting complilation of recipes, Joe. Usually you see a layer of melted cheese on top, but the full slices of bread make it look different. Like it has cheesy bread on top (lol). Looks damn good. Did you use regular yellow onions? Did you add cognac? (my ex used to do that)
 
hmmm ... so posole is like a soup ....
sounds great .. always looking for something to use up
the leftovers ...
 
We're having pan-grilled ribeye steaks, fresh Brussels sprouts (I bought a whole stalk,) and baked potatoes...sweet potato for me, and russet for DH.
I also made some "Pink Stuff" for dessert.
 
Smoked Italian chuck roast sandwiches, mac salad, ABTs and smoked jalapeno/cream cheese mushroons.
 

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Uhh, thanks, but no thanks :^)
I'll take some of those spuds though. Nice color. I had pork steak earlier this week.

Funny pic with your son. Perfectly framed with him sneaking in.
 
Great looking soup Joe. Thanks for sharing.
JoeV said:
It is finished, and tastes pretty darn good. I worked from 3 recipes here, Cooksie's, Bam's and Allan's. All have something a little different, and teh only thing we did not care for was the addition of thyme from Allan's recipe. Thanks, everyone for your recipes. I now have a recipe put together that I will try next time to see how it turns out, before posting it here and on my website.

2 tsp of grated Parmesan on the bottom of the crock...

P1020147.jpg


...add the soup and 2 toasted baguettes 3/4" thick...

P1020148.jpg


...top with 50/50 mix of Guyere and Mozzarella cheeses and put crocks on a foil covered sheet pan ...

P1020150.jpg


2 minutes 30 seconds under my broiler on Lo setting.

P1020152.jpg


The tops are not burned, but they were darkened and just a few seconds away from burning. Next time I will lower the shelf one position and watch it thru the window.

All in all, I'm pleased...and full!:yum:
Click to expand...
 
chowhound said:
That's an interesting complilation of recipes, Joe. Usually you see a layer of melted cheese on top, but the full slices of bread make it look different. Like it has cheesy bread on top (lol). Looks damn good. Did you use regular yellow onions? Did you add cognac? (my ex used to do that)
Click to expand...

Yeah, it does look a bit lopsided with the bread sticking up so high. I may have overfilled the crocks with soup, or maybe I should have forced the bread into the soup so it would be flush. It was the first time making this, so I have no clue how it was supposed to be assembled. Anyone have the answer?

I used 2 large yellow sweet onions and 2 large white onions. No cognac in the house, only Chivas, Bacardi, Captain Morgan and Canadian Club. Send me a bottle and I'll try it.:lol:
 
I miss cooking~ But busy is, as busy does. My day in the kitchens will surely come back.
(This is sad) We Doctored up a Walmart $8.95 Frozen 16" Pizza. And a couple Vernors.
 
everyone's dinners looks great! i'd like to have a little of each.

i made 2 dinners tonight because dw was unsure if she was going to eat the stuffed veal breast with gravy that i'd planned. she had planned a roast chicken, so i made them both.

the veal was stuffed with potatoes, onions, peppers, and herbs (savory, thyme, and parsley).

the chicken was my regular ol' recipe of s&p and paprika inside and out, then stuffed with a lemon and a bundle of fresh thyme. lemon slices were inserted under the skin.

it didn't matter, though. the veal breast was so good that the chicken was put aside for lunch or dinner tomorrow.

here's the veal:

img3813f.jpg


img3814v.jpg



sorry about the blurry second pic.
 
That really looks good bucky! I've never had stuffed veal breast. My grandmother used to make it for my dad but I don't know what she even stuffed it with.
 
thanks homey, it was delicious. i stuffed mine with a kind of herby home fries, for lack of a better description. the roast was pretty fatty, but there was just enough meat for the three of us.

the outdoor cats got a load of fatty veal scraps, and the birds got the bones. so literally nothing was wasted.
 
Thanks Blues.

Heck, Joe, with that list who'll miss the cognac (lol).

That veal roast looks good, BT.

Now... to look up that Wolf Creek mac & cheese. With a name like that you can't go wrong.
 
everyones food looks and sound fantastic!! i want some of that soup joe, it looks perfect.

i have been trying to find soup crocks like those for awhile now. but any of the nice white ones i find only say oven proof not broiler proof. :unsure:
 
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