boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
my, my, these are some serious entries! :thumb:
Moose, it looks like you and I are the only ones with a palate here. I'll have to lower my standards to get in the running here. ........:mmph:
Lit chimney just put on Dragona and waiting for her to get up to temp.
Thinking out loud, here: it's a soup and I'm smoking a small beef blade roast to tear apart later. I need 4 litres (one gallon) of stock, only have 3 litres. Since it's a soup a crust on the beef isn't necessary so I put the meat and a litre of water in a roasting pan to catch the drippings/flavour as it cooks. I think it should give me the last litre of "stock" I need with deglazing. I do have no salt bouillon cubes to 'beef' up the flavour if necessary. I'm thinking because I'm using water in the pan that the drippings shouldn't burn to heck (like they do when I smoke meat on the rack with a drip tray below). Makes sense to me but we'll see what happens. First time braising in a smoker. If the pan juices get too dark I can use bouillon cubes and fresh water to make up that last litre of stock.
Um, we're supposed to PM that Deguerre guy for specifics on whether our one pot dish conforms. Good luck, I hear his inbox is usually stuffed or something like that.