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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-01-2010, 11:55 PM   #1
SmokeJumper
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Default First Souffle on the BGE

I made dinner tonight for my wife and myself on the ceramic cooker and decided to try a peach souffle for dessert.

Dinner was blood orange/apricot/ginger glazed pork tenderloins, french style creamed cabbage with meyer lemon and grilled corn. Sorry but no pics of dinner.

I was terrified that the souffle was going to fail because the friggin fog starting rolling in 200 feet overhead 20 minutes before I put it on the egg. Humidity often spells death for souffle resulting in a sad looking deflated little lump. There is an amazing souffle restaurant in San Francisco that can always turn out perfect souffles regardless of the weather (without AC!) but they won't share their secrets with me so I'm at the mercy of the weather.

I didn't get the best rise in the world (make jokes now) but it did hold together well and the texture and flavors were spot on.

To cook, I locked in 400 degrees and went indirect on a raised grid. I cooked it for 14 minutes.

I thought I would share some pics.








Thanks for taking a look at my first souffle on the egg.

Last edited by SmokeJumper; 06-02-2010 at 01:33 AM..
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Unread 06-02-2010, 02:28 AM   #2
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Very nice SJ!
Looks delicious!
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Unread 06-02-2010, 07:51 AM   #3
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I use my egg for bread quite often and I like seeing what others are able to do on their BGEs. That souffle looks awesome.
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Unread 06-02-2010, 08:12 AM   #4
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That looks great. Nice Job!
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Unread 06-02-2010, 08:17 AM   #5
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That is a damn fine looking souffle! Hmm how about a fritatta for breakfast :)
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Unread 06-02-2010, 09:07 AM   #6
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You are sick man, it is a disease, souffle on Livefire? Cannot be done. Quite trying to make you BGE do things it cannot do.

Oh, nice souffle, I understand there are techniques for getting a better rise, you just need to hit the strip.
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Unread 06-02-2010, 10:09 AM   #7
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I've been meaning to try one of these... now I have to!
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Unread 06-02-2010, 10:20 AM   #8
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I've never done a souffle period. Very nice! (I bet that restaurant had a NASA clean room in the basement for their ovens)
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Unread 06-02-2010, 11:37 AM   #9
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Nice job!

I know the BGE is one heck of a cooking machine but I think this is more to the abilities of the cook.
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Unread 06-02-2010, 12:10 PM   #10
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Thanks for sharing. Looks like a wonderful, classy dessert. Well done.
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Unread 06-02-2010, 01:15 PM   #11
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Very Nice
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Unread 06-02-2010, 07:51 PM   #12
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Quote:
Originally Posted by landarc View Post
souffle on Livefire? Cannot be done. Quit trying to make you BGE do things it cannot do.
Quote:
Originally Posted by Norm View Post
Nice job!

I know the BGE is one heck of a cooking machine but I think this is more to the abilities of the cook.
Thanks guys.
I'm planning on trying one on the Weber sometime this summer. I've been using the BGE so much these last couple of years but I miss the kettle. I think 6 firebricks and a well made fire is all it will take to replicate this on the weber.

Last edited by SmokeJumper; 06-02-2010 at 09:16 PM..
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Unread 06-02-2010, 08:39 PM   #13
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Quote:
Originally Posted by landarc View Post
I understand there are techniques for getting a better rise, you just need to hit the strip.
Funny you mention that. That great souffle restaurant in San Francisco, Cafe Jacqueline, is a couple of blocks from the Red Light District. That must be the secret! I have a roll of ones around here somewhere...
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Unread 06-02-2010, 09:28 PM   #14
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That's nothin short of amazing!
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Unread 06-02-2010, 09:36 PM   #15
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Nice job on the dessert. Those eggs are amazing
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