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eclairs.. i used to eat an entire box of Entenmann's eclairs in once sitting when i was a kid. now I don't think I can eat more than one.. choux recipe here: https://www.youtube.com/watch?v=9i1G8i_Q-Lk pastry cream recipe here: https://youtu.be/EQM7MlqtuUg chocolate glaze here: https://youtu.be/BuqperGBL88?t=946 I would triple the pastry cream recipe if baking this choux recipe as perscribed. You need a pastry bag and a large round or star tip. It helps to have a perforated mat and perforated sheet pan. If using thermomix mixing the choux, you need the butterfly attachment and mix until the batter is ribbon stage and can stand on its own. Need to be precise when piping the choux, it has a mind of its own when baked. You can download eclair templates online and place the outline underneath the silpat mat to get consistent size. I thought the glazing was difficult. Maybe dropping the pastry in a bowl where the glaze fills halfway might be easier.

@Poochie, I ordered the 4 Pizze with the integral stand, as it comes crated vertically and it can be rolled off the pallet just as our KKs can. I saw the video you described and it was part of my decision process. I then found a great video which showed unboxing the integrated stand version, which sealed the deal for me (I tried to just post the link but somehow the video is below instead - sorry). I like the radiused front deck of the stand model better, but between the higher cost of a separate stand (I need it mobile on my patio) and the problem of finding a bunch of strapping lads to get it around to the back of the house and on a stand required just too much effort. Art unfortunately had to take second place to Functionality in this case. I initially looked at BBQ Guys, but instead ordered it from BBQ Authority in Illinois, which had much better customer service reviews. Same price basically between the two.

This is just pro level stuff, awesome!

They look amazing David !!!!!!

they are for breakfast because i don't have any other time to make them today. 🙃 (hands you an eclair to try)

Nothing wrong with round bread lol

Someone asked recently about searing and it was mentioned that many use the top grate turned upside down right over the firebox for searing. So i figured i'd do that and take pictures for the person who had asked, then i couldn't find the thread so here i am lol This is how i reverse sear, others may do it a little differently but there are a thousand ways to cook a steak. I started at about 240 degrees. it settled there so i left it. Then after an hour and 10 minutes take the steak off to rest, i had an internal temp of 115. Then while resting i opened the bottom vents all the way and opened the top vent 3 full turns. That was plenty to get flames coming up through the grate. Then i seared 30 seconds and rotated the steak and seared for another 30 seconds. Then flipped the steak and seared it again in both directions for a nice XXX. I forgot to take any real plated shots cause i was really hungry by that point lol PS The burgers in the first shot were for the dogs, one isn't feeling well and i needed to get him to eat something. I couldn't give a burger to one dog and not the other so ........ lol

Wagyu Brisket here- my parents were in town so it was time to show off the KK…