or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Butt, Pulled Pork, Sammies, etc etc etc..... Foamheart
New Posts  All Forums:Forum Nav:

Butt, Pulled Pork, Sammies, etc etc etc..... Foamheart - Page 2

post #21 of 37
Quote:
Originally Posted by Foamheart View Post

Thank you sir, wish I could share. Oh and by the way, I spend a few weeks up in your neck of the woods many moons ago. It was amazingly beautiful. I really liked it.
We are truly blessed with this gorgeous landscape, you should come on back! Bring some of that awesome food with ya! yahoo.gif
post #22 of 37

Foam nice job on the PP. That was 1 tuff pig took awhile to cook but you did it.Any chance there is a link to the Buns Recipe.

 

:points:

post #23 of 37
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Awesome Thread, Foamy!!Thumbs Up-----------------:points:

 

We were just talking about putting detail in our threads lately, but I think including when you took a Tinkle is "Over-The Top"!!Thumbs Up Thumbs Up

 

Beautiful Job on the Butt, and everything else!!:drool

 

Thanks for the Laughs Too!!PDT_Armataz_01_12.gif

 

 

Bear

 

Don't be expecting this every time......LOL

 

Thanks Bear.

post #24 of 37
Thread Starter 
Quote:
Originally Posted by Miersc77 View Post


We are truly blessed with this gorgeous landscape, you should come on back! Bring some of that awesome food with ya! yahoo.gif

 

Well I am a lot older now and I don't think walking up and down so much would have the same allure to this flatlander. LOL.....

 

The trees and lakes were all Christmas card pictures. I can only imagine what it would be like in the winter.

post #25 of 37
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Foam nice job on the PP. That was 1 tuff pig took awhile to cook but you did it.Any chance there is a link to the Buns Recipe.

 

:points:

 

 

 

Foam’s Light Bread

 

Ingredients:

3 ¼ C                     Sifted GP Flour

¼ C                        Sugar

¼ C                        Olive oil or (lard)

 

 

1C                         Warm water ( ½ C + ½ C)

1 each                  egg, at room temp.

 

Large mixing bowl, sift 3 ¼ C of flour and ¼ C sugar, add a double pinch of salt.

 

Proofing the yeast (Checks it to ensure its potent)

 

In a warm 2C measuring cup add the whole egg in its shell and place under running hot water for a min. or two. I keep my eggs in the reefer so they are cold. Remove the egg and set aside.

 

Fill ½ C of luke warm water to the measuring cup with a little sugar and a little flour mix till dissolved. Sugar and flour…. Maybe ¼ teaspoon. The yeast needs something to eat so it can become gassy. Add a package and a little yeast and dissolve. Wrap in a tea towel to keep warm while it percolates for about 5 mins.

 

After a few mins if you can see foam floating its alive! Add the egg, and I add maybe a ¼ C of honey. Mix well and add to the flour mixture. Now fill the cup with the other ½ cup of hot water and swirl to clear the sides of the cup. Add to the flour mixture. Go ahead and get and other ¼ C, you’ll probably need it, but wait to see if you do.

 

Making the dough

 

Add the oil to the mixture and I mix with a salad fork, If it get too dry had some water. Turn out on a lightly floured counter. Rinse the mixing bowl and fill with hot water and let it sit.

 

Kneading the dough

 

Now it’s all the fun, fold and knead and beat it with the rolling pin! The longer you do it the finer the crumb, most recipes say 10 mins. I usually last 5. It all depends upon what the dough is being made for. When you’ve had enough, get the clean hot dry mixing bowl and wrap it with a towel (to hold the heat), add a little oil and place the pretty side of the dough ball down, give it a swirl in the oil and flip it over. This coats it so it wouldn’t dry or stick. Leave a tea towel over the top and walk away.

 

First raise

 

In an hour and a half, check it and it should have double or tripled in size. Punch down,  then set ‘em up as to what you are making. Be careful and do not over work at this point.  I will near always get 2 of these pans of rolls. Or one of rolls, and the other half had some nutmeg a bit of sugar and make donuts, or roll out and make cinnamon rolls, or throw in a bread pan and make loaf bread….  Remember though they are going to double or triple in size. Whatever you do, keep ‘em warm, and wrapped when you get them happy. This is now the second rise. Just walk away.

 

Second raise

 

A hour and a half later, its into a 350 oven till done, usually 25 mins. but up to 45 mins. till done.

 

If you want a hard crust, spritz water in the oven once, if ya want pretty brown hit it with and egg wash before baking, I like my rolls pulled light brown and wiped with butter and returned to the oven till done.

 

 

 

There are a million things you can do, add herbs, you can add more sugar or less, warm milk instead of water, spices like cinnamon, salt, peppers, etc etc…. , cheese. Its as open as your own imagination. This is light bread, not to be confused with the more specific ethnic breads. 

 

One package of yeast is plenty, the extra is to give you a helping hand with that first try.

 

There are a thousand ways to make dough; I simply explained how I do light bread dough. There are more websites for making breads than for making smoke. Once you get started you’ll be hooked.  The kneading has such therapeutic benefits.

 

Its really easy I just get into too much detail.

 

Notes You might decrease the lard or oil for the buns if you are going to make smaller one like I did here. The fat weighs down the dough so it doesn't rise quite as well in smaller size or larger quanties. Its still good ya just don't get that jaw dropping when someone realizes how good they taste and they are NOT store bought. What I am saying is they look homemade vice store bought. 6 of one, 1/2 of the other.

 

Any questions just let me know.

post #26 of 37

I read the whole thread, didn't want to miss a sentence or picture.  That was a stubborn butt alright.  Turned out great!!  I'm still a rookie when it comes to bread and buns.  Had some hit's and misses but it's been fun trying.  Thanks for the step by steps and the recipe also.  :points:Reinhard

post #27 of 37
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

I read the whole thread, didn't want to miss a sentence or picture.  That was a stubborn butt alright.  Turned out great!!  I'm still a rookie when it comes to bread and buns.  Had some hit's and misses but it's been fun trying.  Thanks for the step by steps and the recipe also.  :points:Reinhard

Thanks, so ya thawing out yet? The Deer are safe again.

 

Well there is the Amish White bread which is used a lot here.

 

http://www.smokingmeatforums.com/t/113196/amish-white-sandwich-bread

 

I am not a baker, after long experimentation I found that the light bread dough comes easy to me. I use it or variations of it for everything from doughnuts to buns. If you are not a professional baker, you'll find that one recipe that just clicks, you can do varying things add/substract to/from and its still good.

 

I can add 25% whole wheat, I can make them into cinnabon rolls, doughnuts, rolls, buns, loaf bread, french bread, etc etc etc....

 

Once you find that recipe (whatever it is) imprinted, all the rest are easy.

post #28 of 37
How'd I miss this thread ? th_dunno-1[1].gif

Very nice Foam ! All looks awesome & very tasty !

2thumbs.gif
post #29 of 37

I am wondering how I missed this as well!

 

Everything looks great!

 

Wonderfully done my friend!!

 

Bravo..

 

Steve

 

PDT_Armataz_01_37.gif


Edited by kesmc27 - 4/22/15 at 4:08am
post #30 of 37
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

How'd I miss this thread ? th_dunno-1[1].gif

Very nice Foam ! All looks awesome & very tasty !

2thumbs.gif

 

Thank ya sir. I have to say you really oughtta try the Ambrosia even if its just coolwhip and a can of fruit coctail, although fresh is always better.

 

It was, things got busy around here or I woulda had some boudin and tamales pictures up by now.

 

Quote:
Originally Posted by kesmc27 View Post
 

I am wondering how I missed this as well!

 

Everything looks great!

 

Wonderfully done my friend!!

 

Bravo..

 

Steve

 

PDT_Armataz_01_37.gif

 

Thank you Steve, I know its tastee, but I wonder if that long wait doesn't add something more to it.

post #31 of 37

Wish I had some Pulled Pork. :banana_smiley:

 

 

 

Kevin another Big Thank You

post #32 of 37

Nice Job, Foam  everything looks great   points1.png

 

Gary

post #33 of 37
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Wish I had some Pulled Pork. :banana_smiley:

 

 

 

Kevin another Big Thank You


 Are those from my recipe? They sure look good. Come on by, guess what I just took out the smoker? And the LSU baseball game starts in about 4 hours. That should give ya enough time to get here.

 

 

And all I have is old and stale!

 

Looks great man, now they'll all expect 'em. Now the perfect sauce and you can become the next gazillionaire chef. Myron be asking to come to your school.

 

Looks really great.

post #34 of 37
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Nice Job, Foam  everything looks great   points1.png

 

Gary

 

Thank ya Gary.... just a sandwich but sure is tastee!

post #35 of 37

Yes from your recipe I did it a little different Kitchen Aid 

 

Having no luck with other recipes I did not take the pics I should have to make a post.

 

I will be using your recipe with a little more sugar to make a Pan De Sal Philippine bun. 

post #36 of 37
Thread Starter 

If you will change 1/4 cup of the flour to whole wheat its whole wheat bread. Add change 1/4C of the warm water to 1/4 of honey its a Honey Whole Wheat. Split the top and brush down with butter? Yepper. Add Rye, etc etc etc......

 

Its really versitile once you decide ya like it.

 

BTW Mom always added 1/2 vice 1/4 Cup of sugar.

post #37 of 37

Great thread Foam. Fun, educational and tasty looking.

 

points1.png

 

Disco

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Butt, Pulled Pork, Sammies, etc etc etc..... Foamheart