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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 07-22-2013, 09:15 PM   #1
caseydog
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Kathy's Smokin' entered a farking soufflé in a throwdown -- baked on a farking kamado grill.

Has this been done before on the forum? A soufflé is hard enough to do in an oven -- in a kitchen. Yeah, it isn't BBQ, but it is pretty farking impressive, IMO.



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Unread 07-22-2013, 09:19 PM   #2
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Most impressive!!!
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Unread 07-22-2013, 09:20 PM   #3
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No, but that doesn't make it any less of an accomplishment.

http://www.bbq-brethren.com/forum/sh...ad.php?t=85788
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Unread 07-22-2013, 09:24 PM   #4
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I've never done soufflé before, so I'm ignorant on the topic, but would it be easier to do in a Kamado since you have a consistent, non-fluctuating temperature? An oven in the kitchen will fluctuate 25* plus and minus of the set temp over the course of a few minutes.
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Unread 07-22-2013, 09:30 PM   #5
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I had toyed with the idea just never pulled the trigger glad some one did it and kudos.
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Unread 07-22-2013, 10:17 PM   #6
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That is an impressive soufflee.
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Unread 07-22-2013, 10:24 PM   #7
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Definitely impressive.....
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Unread 07-22-2013, 10:56 PM   #8
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Hey, it's just like an oven! Looks great to me. I did a soufflé once. Liked it. Done that.....
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Unread 07-22-2013, 11:03 PM   #9
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That woman is nuts.
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Unread 07-23-2013, 12:18 AM   #10
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Very, very impressive! Got Kathy!
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Unread 07-23-2013, 01:47 AM   #11
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Nice job Kathy!
Padawan made different kinds of souffle on her red kettle and WGA...


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Unread 07-23-2013, 04:41 PM   #12
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What a hoot. I won't be trying that but can certainly admire the incredible accomplishment.
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Unread 07-23-2013, 05:09 PM   #13
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Quote:
Originally Posted by nucornhusker View Post
I've never done soufflé before, so I'm ignorant on the topic, but would it be easier to do in a Kamado since you have a consistent, non-fluctuating temperature? An oven in the kitchen will fluctuate 25* plus and minus of the set temp over the course of a few minutes.
Good question. I don't know, this is the first soufflé I've ever made. I'll be making more in the oven so I'll be able to answer that for you in the future.

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Originally Posted by Phubar View Post
Nice job Kathy!
Padawan made different kinds of souffle on her red kettle and WGA...


They look fabulous!! Thanks for posting!
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Unread 07-23-2013, 05:11 PM   #14
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Kathy that looks awesome Very impressive
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Unread 07-23-2013, 05:15 PM   #15
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Quote:
Originally Posted by Ron_L View Post
No, but that doesn't make it any less of an accomplishment.

http://www.bbq-brethren.com/forum/sh...ad.php?t=85788
Wow, great cook, thanks for posting, Ron!
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