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Topic: CFB 51 Cookbook, equipment discussion, techniques

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1848 on: December 30, 2025, 03:43:01 PM »
You need to have something in the pan to use the induction. You can't just put a pan on and let it get screaming hot or you run the risk of the pan fusing to the cooktop.

That's my main issue with it.

Electric ovens are far superior to gas. I once had a GE Cafe range that had electric for oven and gas for burners. That was the bomb.

And then we got the Wolf and that took over as my best ever. 

The Sub Zero fridge was awesome too.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1849 on: December 30, 2025, 04:15:25 PM »
Yup our ovens are electric, cooktop is gas.  It's awesome.  I wouldn't do it any other way.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1850 on: December 31, 2025, 11:30:12 PM »
Mmm... Boeuf bourgignon...
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1851 on: December 31, 2025, 11:54:56 PM »
We did steak au poivre with gruyere mac and cheese and a wedge salad.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1852 on: January 01, 2026, 02:13:29 AM »
Quote from: utee94 on December 31, 2025, 11:54:56 PM
We did steak au poivre with gruyere mac and cheese and a wedge salad.
I'm not giving up our tradition, but that sounds fantastic!
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1853 on: January 01, 2026, 08:12:26 AM »
pepper steak and a wedge is always a great choice
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1854 on: January 01, 2026, 01:41:37 PM »
FFS, rolling out dough and assembling cinnamon rolls is a messy process. Hope these damn kids appreciate us. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1855 on: January 01, 2026, 02:59:04 PM »
Quote from: betarhoalphadelta on January 01, 2026, 01:41:37 PM
FFS, rolling out dough and assembling cinnamon rolls is a messy process. Hope these damn kids appreciate us.



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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1856 on: January 01, 2026, 04:44:00 PM »
Baby backs on the egg now. (3rd hr)

Hope we have room given the spread wife and kids have had out today.
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1857 on: January 01, 2026, 06:10:53 PM »
Really pleased with the ribs.  I went w a higher temp, no wrapping during the cook and no saucing . I only wrapped during rest.

Apple wood chips.  Ranging between 250-280.  These were done in 4 hrs.

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1858 on: January 01, 2026, 07:09:24 PM »
They look good! 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1859 on: January 01, 2026, 11:58:56 PM »
I nagged my brother into smoking beef cheeks for the first time.
We 're both glad I did.
Came out delicious!!!



And I'm taking some home!
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1860 on: Today at 12:33:19 AM »
BBQ beef cheeks are so good.  They're so rich that a little goes a long way, but smoked beef cheek is the best single bite of BBQ, and indeed the best single bite of food of any kind, I've ever had.

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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1861 on: Today at 12:42:17 AM »
If Cheeks (of any kind) are on a menu, I will almost always order them.

Halibut,  Beef, Pork.   so good.
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