Bob Walters
TVWBB Member
People shy away from souffles because they have a reputation for being tricky to cook. Actually, they're not and if you follow a few strict rules even a first timer can be successful. These days it's even easier with Al Gore's Internet loaded with how-to videos.
I was impressed with how well my Heatermeter and Adapt-a-damper held rock-steady temperatures during a 5 hour rib cook so I thought I'd try a souffle.
The souffle prep was standard; a 6 egg cheese version using Gruyere poured into a souffle dish with a foil collar. I used a pinch of dry mustard and a pinch of smoked cayenne.
The grill stack was charcoal in a basket with the standard charcoal grate removed, above that the Grilla standard heat deflector legs up, and then the standard grate at the level of the main seal. Judging from the color of the top of the souffle and the slight deviation in color on the sides, next time I think I will add my pizza stone above the grate (under the souffle dish) in an attempt to even out the temperature a little better. Or it might be better to use the heat deflector with the legs down.
A few minutes before putting the souffle on the grill I added one chunk of apple wood about the size of a large lemon.
Cooking time was 45 minutes at 375F. Judging when a souffle is done is the only part where doubt creeps in. Cook it too long and it's leathery. Too short and the center will be runny and raw. I gave this one the "jiggle" test at 35 minutes but it was obviously too soft. Again at 40 minutes, I was in doubt. I would rather have it slightly over cooked than under cooked but it must be said that "real" souffle experts prefer the end product to be closer to raw than over cooked. Suit yourself. I don't like raw eggs.
The center of this one was soft and jiggly without being runny and raw, perfect for me. There was just a hint of smoke flavor, and my wife awarded my effort with a score of 10 out of 10.
[/url]Souffle by Bob Walters, on Flickr[/IMG]
I was impressed with how well my Heatermeter and Adapt-a-damper held rock-steady temperatures during a 5 hour rib cook so I thought I'd try a souffle.
The souffle prep was standard; a 6 egg cheese version using Gruyere poured into a souffle dish with a foil collar. I used a pinch of dry mustard and a pinch of smoked cayenne.
The grill stack was charcoal in a basket with the standard charcoal grate removed, above that the Grilla standard heat deflector legs up, and then the standard grate at the level of the main seal. Judging from the color of the top of the souffle and the slight deviation in color on the sides, next time I think I will add my pizza stone above the grate (under the souffle dish) in an attempt to even out the temperature a little better. Or it might be better to use the heat deflector with the legs down.
A few minutes before putting the souffle on the grill I added one chunk of apple wood about the size of a large lemon.
Cooking time was 45 minutes at 375F. Judging when a souffle is done is the only part where doubt creeps in. Cook it too long and it's leathery. Too short and the center will be runny and raw. I gave this one the "jiggle" test at 35 minutes but it was obviously too soft. Again at 40 minutes, I was in doubt. I would rather have it slightly over cooked than under cooked but it must be said that "real" souffle experts prefer the end product to be closer to raw than over cooked. Suit yourself. I don't like raw eggs.
The center of this one was soft and jiggly without being runny and raw, perfect for me. There was just a hint of smoke flavor, and my wife awarded my effort with a score of 10 out of 10.
