Live fire chicken, lamb, and boudin

The kind that makes my pictures look great cause I'm terrible at it lol. Believe it or not, most of them were just taken in "Portrait" mode but all of them were taken on a Google Pixel 4 XL.

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Now you have me shopping for a Santa Maria style grill.

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I would never discourage someone from live fire type cooking, but I do feel that something like a Chud box is more versatile. Idk you're cooking habits, but I would definitely give something like that a look as well. Or, do like I plan on and just have both lol.

The cheese ratios may be off because I had been doing 75/25 cheddar, but I'm thinking I may have done a more of a 50/50 split on this batch. Had the cheese grated and in a bowl for a couple of days in the fridge so I forgot. But here you go:

4 cups Heavy Whipping Cream
4 tsp Sodium Citrate
1/2 stick of Kerrygold butter, cold
1/2 lb Medium Cheddar Cheese, grated
1/2 lb Smoked Gouda Cheese, grated
Season to taste, Jalapeno, Cayenne, Garlic powder, lots of black pepper

-Warm cream on Medium-low, add in sodium citrate and stir until dissolved.
-Put entire 1/2 stick of butter into mixture
-Begin adding cheese and whisk as you go
-Once all cheese is in, continue whisking until smooth and add seasoning.

I usually bake for 30-40 minutes covered, then add fresh grated parmesean on top and kick up the heat to about 400 until the top is browned.