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01/04/2025

Anyone else just love a good juicy brisket?

Smoked at 225F for 8hr then wrapped in butcher paper and beef tallow for another 3 hours until the internal temp hit 203F which was probe tender. Rested for 2.5 hours and this beauty came out dripping.

Whole cook was monitored using my MEATER+. Link/code in my bio for a discount.










else just love a good juicy brisket?

Smoked at 225F for 8hr then wrapped in butcher paper and beef tallow for another 3 hours until the internal temp hit 203F which was probe tender. Rested for 2.5 hours and this beauty came out dripping.

Whole cook was monitored using my MEATER+. Link/code in my bio for a discount.










else just love a good juicy brisket?

Smoked at 225F for 8hr then wrapped in butcher paper and beef tallow for another 3 hours until the internal temp hit 203F which was probe tender. Rested for 2.5 hours and this beauty came out dripping.

Whole cook was monitored using my MEATER+. Link/code in my bio for a discount.










31/03/2025

Pulled Pork Poutine

This is by far one of my favorite ways to eat pulled pork!

You can find the full recipe over at burntpelletbbq.com

• Smoke the pulled pork at 250°F until it reaches an internal temp of 165°F.
• Wrap it with butter, brown sugar and apple juice and place it back on the smoker until it reaches an internal temp of 205°F.
• Rest it for 2-3 hours in the Titan by cooler then shred the pork
• Make the gravy with diced shallot, minced garlic, thyme, salt, black pepper, butter, flour and condensed beef broth.
• Place cooked fries on a plate with cheese curds, pulled pork then top with gravy and parsley for garnish.

❄️ Titan by Hard Cooler
🌡️ MEATER Plus



Pork Poutine

This is by far one of my favorite ways to eat pulled pork!

You can find the full recipe over at burntpelletbbq.com

• Smoke the pulled pork at 250°F until it reaches an internal temp of 165°F.
• Wrap it with butter, brown sugar and apple juice and place it back on the smoker until it reaches an internal temp of 205°F.
• Rest it for 2-3 hours in the Titan by cooler then shred the pork
• Make the gravy with diced shallot, minced garlic, thyme, salt, black pepper, butter, flour and condensed beef broth.
• Place cooked fries on a plate with cheese curds, pulled pork then top with gravy and parsley for garnish.

❄️ Titan by Hard Cooler
🌡️ MEATER Plus



Pork Poutine

This is by far one of my favorite ways to eat pulled pork!

You can find the full recipe over at burntpelletbbq.com

• Smoke the pulled pork at 250°F until it reaches an internal temp of 165°F.
• Wrap it with butter, brown sugar and apple juice and place it back on the smoker until it reaches an internal temp of 205°F.
• Rest it for 2-3 hours in the Titan by cooler then shred the pork
• Make the gravy with diced shallot, minced garlic, thyme, salt, black pepper, butter, flour and condensed beef broth.
• Place cooked fries on a plate with cheese curds, pulled pork then top with gravy and parsley for garnish.

❄️ Titan by Hard Cooler
🌡️ MEATER Plus



31/03/2025

Loaded Baked Potato Soup

Comfort food season is here and this one is a family favorite.

Recipe
• Bake 4 large russet potatoes at 400F for 45 mins or use a back of frozen cubes potatoes
• Fry up 1 lb of bacon in a Dutch oven and leave the bacon grease in.
• Dice an onion, add in 3 tbsp butter and sauté it for 5 mins.
• Add 3 cloves of then let it cook for 1 min.
• Stir in 1/4 cup flour and stir until thickened
• Pour in 4 cups chicken broth, 2 cups milk and 3/4 cup heavy cream, 3 tbsp potato slayer from then bring to a simmer.
• Add 3/4 lb of chopped up bacon, 1 cup of sour cream and potatoes in and let it cook for 5 mins until thick
• Serve hot in a bowl and top with cheddar cheese, sour cream, bacon and green onions.



Baked Potato Soup

Comfort food season is here and this one is a family favorite.

Recipe
• Bake 4 large russet potatoes at 400F for 45 mins or use a back of frozen cubes potatoes
• Fry up 1 lb of bacon in a Dutch oven and leave the bacon grease in.
• Dice an onion, add in 3 tbsp butter and sauté it for 5 mins.
• Add 3 cloves of then let it cook for 1 min.
• Stir in 1/4 cup flour and stir until thickened
• Pour in 4 cups chicken broth, 2 cups milk and 3/4 cup heavy cream, 3 tbsp potato slayer from then bring to a simmer.
• Add 3/4 lb of chopped up bacon, 1 cup of sour cream and potatoes in and let it cook for 5 mins until thick
• Serve hot in a bowl and top with cheddar cheese, sour cream, bacon and green onions.



Baked Potato Soup

Comfort food season is here and this one is a family favorite.

Recipe
• Bake 4 large russet potatoes at 400F for 45 mins or use a back of frozen cubes potatoes
• Fry up 1 lb of bacon in a Dutch oven and leave the bacon grease in.
• Dice an onion, add in 3 tbsp butter and sauté it for 5 mins.
• Add 3 cloves of then let it cook for 1 min.
• Stir in 1/4 cup flour and stir until thickened
• Pour in 4 cups chicken broth, 2 cups milk and 3/4 cup heavy cream, 3 tbsp potato slayer from then bring to a simmer.
• Add 3/4 lb of chopped up bacon, 1 cup of sour cream and potatoes in and let it cook for 5 mins until thick
• Serve hot in a bowl and top with cheddar cheese, sour cream, bacon and green onions.



31/03/2025

Roasted Garlic & Onion Butter Steaks

One of the best steak upgrades you can make!

You can find the full recipe on my website, link in bio.
• Season the ribeye cap steaks with a salt, pepper, garlic powder blend on all sides then insert the MEATER Plus
• Place the steaks indirectly on the and smoke them at 225°F for 30 minutes.
• Cut the top off of the head of garlic, then place it in tin foil with oil. Cook it at 400°F for 20 minutes until it is roasted.
• Dice up a large onion and cook on medium low heat with butter for 15-20 minutes until they caramelize.
• In a food processor, combine all ingredients and pulsate it until combined then place the butter in plastic wrap. Roll it up into a stick of butter then place in the fridge for 10-15 minutes.
• Increase the heat on the grill to direct cooking then sear the steaks flipping every 2 minutes until they reach your desired doneness.
• Rest the steak on a plate or cutting board then add a slice of the butter on top.
• After the steak has rested for 10 minutes, slice in and enjoy.



Garlic & Onion Butter Steaks

One of the best steak upgrades you can make!

You can find the full recipe on my website, link in bio.
• Season the ribeye cap steaks with a salt, pepper, garlic powder blend on all sides then insert the MEATER Plus
• Place the steaks indirectly on the and smoke them at 225°F for 30 minutes.
• Cut the top off of the head of garlic, then place it in tin foil with oil. Cook it at 400°F for 20 minutes until it is roasted.
• Dice up a large onion and cook on medium low heat with butter for 15-20 minutes until they caramelize.
• In a food processor, combine all ingredients and pulsate it until combined then place the butter in plastic wrap. Roll it up into a stick of butter then place in the fridge for 10-15 minutes.
• Increase the heat on the grill to direct cooking then sear the steaks flipping every 2 minutes until they reach your desired doneness.
• Rest the steak on a plate or cutting board then add a slice of the butter on top.
• After the steak has rested for 10 minutes, slice in and enjoy.



Garlic & Onion Butter Steaks

One of the best steak upgrades you can make!

You can find the full recipe on my website, link in bio.
• Season the ribeye cap steaks with a salt, pepper, garlic powder blend on all sides then insert the MEATER Plus
• Place the steaks indirectly on the and smoke them at 225°F for 30 minutes.
• Cut the top off of the head of garlic, then place it in tin foil with oil. Cook it at 400°F for 20 minutes until it is roasted.
• Dice up a large onion and cook on medium low heat with butter for 15-20 minutes until they caramelize.
• In a food processor, combine all ingredients and pulsate it until combined then place the butter in plastic wrap. Roll it up into a stick of butter then place in the fridge for 10-15 minutes.
• Increase the heat on the grill to direct cooking then sear the steaks flipping every 2 minutes until they reach your desired doneness.
• Rest the steak on a plate or cutting board then add a slice of the butter on top.
• After the steak has rested for 10 minutes, slice in and enjoy.



31/03/2025

Keeping it simple with one pan Beef Stroganoff 👌🏼

• Add 2 tbsp butter and sauté 8oz of mushrooms, 3 cloves garlic and 1/2 onion for 4 mins
• Toss in 1 lb of burger and brown it
• Add 1 tbsp mustard, 2 tbsp of flour, 2 tbsp Worcestershire, 1 tbsp garlic herb seasoning
• Add 3 cups of beef broth then toss in 8oz of egg noodles and cook until softened
• Mix in 1 cup of sour cream
• Top with fresh parsley and enjoy

🥩 Burger
🔪 Onyx Chef Knife



it simple with one pan Beef Stroganoff 👌🏼

• Add 2 tbsp butter and sauté 8oz of mushrooms, 3 cloves garlic and 1/2 onion for 4 mins
• Toss in 1 lb of burger and brown it
• Add 1 tbsp mustard, 2 tbsp of flour, 2 tbsp Worcestershire, 1 tbsp garlic herb seasoning
• Add 3 cups of beef broth then toss in 8oz of egg noodles and cook until softened
• Mix in 1 cup of sour cream
• Top with fresh parsley and enjoy

🥩 Burger
🔪 Onyx Chef Knife



it simple with one pan Beef Stroganoff 👌🏼

• Add 2 tbsp butter and sauté 8oz of mushrooms, 3 cloves garlic and 1/2 onion for 4 mins
• Toss in 1 lb of burger and brown it
• Add 1 tbsp mustard, 2 tbsp of flour, 2 tbsp Worcestershire, 1 tbsp garlic herb seasoning
• Add 3 cups of beef broth then toss in 8oz of egg noodles and cook until softened
• Mix in 1 cup of sour cream
• Top with fresh parsley and enjoy

🥩 Burger
🔪 Onyx Chef Knife



31/03/2025

Lets try this a third time… A little brisket slice to get your day going right…



How I cooked it
• Smoked at 250F for 8 hours
• Wrap in foil with beef tallow for 2.5 more hours until IT reached probe tender at 203F
• Open foil and let brisket breathe for 5 mins to stop the cooking process
• Rest in the cooler for 2.5 hours once IT comes back down to 145F
• Slice against the grain and enjoy!

🌡 MEATER+
🧂 Black
🔪 12 inch slicerLets try this a third time… A little brisket slice to get your day going right…



How I cooked it
• Smoked at 250F for 8 hours
• Wrap in foil with beef tallow for 2.5 more hours until IT reached probe tender at 203F
• Open foil and let brisket breathe for 5 mins to stop the cooking process
• Rest in the cooler for 2.5 hours once IT comes back down to 145F
• Slice against the grain and enjoy!

🌡 MEATER+
🧂 Black
🔪 12 inch slicerLets try this a third time… A little brisket slice to get your day going right…



How I cooked it
• Smoked at 250F for 8 hours
• Wrap in foil with beef tallow for 2.5 more hours until IT reached probe tender at 203F
• Open foil and let brisket breathe for 5 mins to stop the cooking process
• Rest in the cooler for 2.5 hours once IT comes back down to 145F
• Slice against the grain and enjoy!

🌡 MEATER+
🧂 Black
🔪 12 inch slicer

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