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what kind of bread/rolls/buns do you use
I am working on a homemade Kaiser roll. We use these exclusively for pulled pork and beef sammies. A nice ciabatta bread is great for Italian Beefs. Next I want to work on a hotdog / sausage roll. But first need to refine the Kaiser. -
Roo-B-Q'Ns Panne Siciliano
Bummer Rivet, alot of time spent on those loaves . I sent you a PM. -
Ham what am
Very nice looking ham. Is a ready to cook ham not smoked? Is it simply brined and packaged? -
Cherry Smoked Roast Beef w/ qview
Very nice looking beef. What temp did you take it to? -
Roo-B-Q'Ns Panne Siciliano
Wow I love the way you shaped them! This is going to be a great loaf! I am really looking forward to seeing the finished product. The Bread Bakers Apprentice is an awesome bread book. I recommend it highly to anyone wanting to make any type of bread. -
First Time Meatloaf W/Qview
Ron that meatlaof did look good. It is ususally better the next day wether you cook it in the smoker or the oven. I usually have to take a shower before I eat after a smoking session, I or I don't taste smoke at all. If you like hot and spicy another option for a glaze is habenaro jelly. I... -
Challah
Celebration Challa really. It is a smaller braid placed on a large braid and then baked. Here it is after it's third rise. formed and spread with seasame and poppy seeds. And a couple after the baking. I am really liking the Bread Bakers Apprentice book. One thing that it as helped me in... -
Pane Siciliano
Rivert the bred your wife made looks very good. Going to add that to the list of breads I have. The list is growing! My wife is like yours, not sure a three day bread is worth it. You can cut the time by one day, and bake after the shaping and rise on the 2nd day, but I believe that the... -
Camping trip, Dutch Oven cooking!!!
The beans look great, but that cobbler is off the hook! What did you use for the crust?- roo-b-q'n
- Post #8
- Forum: Dutch Oven Recipes
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Pane Siciliano
Thank you everybody. The bread is fun to make and if you really want ot get into artisan breads get a copy of the Bread Bakers Apprentice. I don't know if posting the recipe would be a against copyright laws, but found a few blogs about it, and found this recipe... -
Pane Siciliano
Made my first batch of Pane Siciliano from the Bread Bakers Apprentice (BBA). These loaves were made over a period of 3 days. First day I made the pre -ferement and placed it in the refirdgerator for 24 + hours. This is to retard the dough and allow for flavor build up out of the flour. It will... -
It's Here!!! My 12 inch D.O.! -view
Very cool Guvna, I would still season it even though it says it is preseasoned. At the very least wash it out as it does come with a wax coating (Hot water and if you must mild soap). Looks to be for indoor use and hanging over a fire versus using coals on and under it. Is that correct or...- roo-b-q'n
- Post #7
- Forum: General Cast Iron Information
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starter taking too long?
If it is reacting and smells good, I would toss half of it and put in half the amount of the original amount of flour and 1/2 the amount of the original amount of water (use bottled water). This will refresh/renourish it and it will be fine to use. Or you could use the amount you will be... -
starter taking too long?
Do you have bubbles around the edge of your bowl? If so you should be good to go. How did you go about making your starter? What were your steps? -
After the perfect brisket
All very good advice here so far. I would also take a look at your rub for salt content, it may be drawing a lot of moisture out of your brisket if you are leaving it in over night. Not wanting to change TX BBQ tradition, but you may want to leave out the vinegar in the spritz as well. Your call... -
Home Made Pastrami W/Qview
Very nice looking pastrami. I wanted to do one for St Patrick's Day but didn't get around to it. I have always shied away from using metal when dealing with curing or brining, but it looks like you do not have any problems doing it. No off taste or metalic tastes imparted???? -
Rib Roast w/Qview
Very nice looking rib roast Erain. And the sandwich looked awesome as well. Need to dig deep in my freezer and find the rib roast I know I have in their. Thanks for the inspiration! -
Cross thread questions.
I would not cold smoke anything that hass not been cured. The cure is the first line of defense against bacteria in a cold smoke. Uncured meat is in the danger zone for the entire cook as you are cold smoking with temps between 70-100 degrees. You would just be making a nice warm environmnet...- roo-b-q'n
- Post #3
- Forum: General Discussion
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Sams club options
I would place the cheese over the sauage to prevent the dripping thing. It may add flavor, but it also may add bacteria to your cheese. Mozzeralla would be interesting, as it is a soft cheese and will have to watched carefully for melting. Cheeses I like are the hard kind like cheddar, Colby...- roo-b-q'n
- Post #2
- Forum: Smoked Cheese
