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Cherry smoked Moroccan cassoulet

This came about by looking at what we had, wanting a rich meal for a cold winter's night and making something up vaguely based on a cassoulet approach. Smoked with cherry chunks for a couple of hours, it was rather superb with an Ojai syrah. Full details here:

https://www.thecooksdigest.co.uk/2018/02/09/moroccan-cassoulet/

Meat cooked before adding to the Dutch oven:


Smoking in the Egg. It had dried out a bit, I added some more water and red wine:


Plated:


Thanks for looking!
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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