On Sunday April 22nd I ordered a WSM (Weber Smokey Mountain Cooker), according to the website they had one in stock and it would be delivered within 3 to 5 days. But when I sent them an email after a week they told me it was on back order and could take a little longer. One of the members on the Virtual Weber Bullet site had ordered from the same company, called them and was told that he had to wait until the end of the month because they were still on their way. So I was very surprised when the mailman delivered my WSM today!
I called my nephew if he wanted to help me put it together, he helped my with the weber kettle too, and he arrived with another friend of ours a little while later. We unpacked and assembled the cooker in about 20 minutes. I hope we'll have nice weather this weekend so I can do a test run with some ribs!
My two barbecues, the 22.5" One Touch Gold Kettle and the Weber Smokey Mountain Cooker.
Made it back safely after a fabulous cruise! Our luggage decided to stay away a day longer but apart from that everything was great. This week's Tuesday With Dorie recipe was picked by me! The first guy who joined the group finally got his pick :-) I choose the Linzer Sablés, so far I've enjoyed the European style recipes more than the American, maybe because I'm European and my tastebuds are more used to those treats? Anyway, I love the way they look with the jam peeking out of the little hole. I made mine with raspberry jam which I passed through a sieve, after heating it up, to get rid of the seeds. They were very easy to make and the taste of the cookies comes close to " speculaas ", must be the cloves. I'm pleased with my choice, it's not my favorite recipe but I would make it again. Here is the recipe: When I was a kid, the main street in our neighborhood boasted a bakery every two blocks. We always had freshly made bread from the baker closest to o...
This weeks Tuesdays with Dorie recipe was picked by Madam Chow of Madam Chow's Kitchen . When I read the recipe and saw that it uses the same brioche dough as we made for the Brioche Raisin Snails I was thrilled and scared at the same time, the dough is fabulous, but if you don't have a Kitchen Aid but just a cheap hand mixer it's quite a challenge. I decided to make the dough this time by hand because I think my mixer wouldn't survive another round with the brioche dough. The dough came together by hand a lot easier than I expected, I had to use some elbow grease but I would do it again this way. You need only half of the brioche recipe, I used the other half for more Brioche Raisin Snails because my brother keeps asking me to bake some more. I made seven buns, the rest I froze for a later date. We all thought that these buns were nice but way too sweet for our taste. When I make the remaining ones I won't use the pecan honey glaze but drizzle over the glaze that...
Marie from A Year From Oak Cottage choose this week's Tuesdays with Dorie recipe: La Palette's Strawberry Tart. I don't care much for strawberries on their own, but when they are ingredients in cakes, tarts, pies etc. I love them, add to that the fact that our local strawberries are in season and widely available in the shops and you'll get a tart that I looked forward to making! I didn't want to make the whole tart because there aren't enough people around at the moment to finish it right away, so I ended up making four 4.5" tarts. The dough was very easy to make, one of the things that can ruin a dough like this is using too warm butter, so I put the butter in the freezer a couple of hours before I needed it. The recipe calls for freezing the dough when you've put it in the tart tin, an unusual step but it worked great. I filled the baked tart shells with a store bought jam, since I ran out of my homemade jam. I think it would be even better with my...
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