1 cup water 1 teaspoon extra-virgin olive oil ½ teaspoon instant dry yeast ½ teaspoon clear (runny) honey 2 ½ cups unbleached all-purpose flour 1 tablespoon wheat bran (optional) 1 tablespoon cornmeal (optional) 1 teaspoon fine sea salt Combine the water, oil, yeast, and honey in a stand mixer fitted with the dough hook. Let stand for 5 minutes. Add the flour, wheat bran, and cornmeal and mix on medium speed for 1 minute. Add the salt and continue to mix for 2 minutes. Cover the bowl with plastic wrap and let stand in a warm place (70°F to 80°F) for 45 minutes. Punch down the dough and fold in half, flatten, fold again, and then repeat once more. Cover again and let rest for an additional 45 minutes. (Optional step: for more developed flavor, transfer the dough to a lightly oiled bowl and turn to coat. Cover with plastic wrap and refrigerate for 18 to 48 hours. Remove from the refrigerator 30 minutes before proceeding with the next step.) Turn the dough out onto a lightly floured work surface. Lightly dust the dough with flour. Divide the dough in half and shape each half into a ball. Cover with a damp towel and let rest at room temperature for at least 1 hour or up to 3 hours, then spin the dough for pizza. Forget all this because your friends texted 2 hours before dinner to finalize the plans you tried to make the day before so just go to Jimmy’s Italian Market and pick up pre made dough balls and do your thing.
Pulled this off at 2:30 this morning, currently wrapped and packed in a cooler, going to pull it here shortly.
Turned out good, I actually really like the little current or heat the adobo adds. Will probably tweak a little next time but I’d say using the adobo as a binder was a success.
How was the bark/outside meat? I’ve come to find that going for the meteorite bark really dries out my pork.
It’s actually really good, I think I’d prefer it with some brown sugar in it, but for diet reasons I skipped it. I also didn’t wrap like I normally do and pulled at 205, but the adobo was a good choice of a binder imo. It’s a pretty crunchy bark, which I like, depends on your preferences imo.
Lyrtch directed me to this recipe, which has become my go-to: https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html I’d recommend it for next time if you haven’t tried it.
Just put them into a foil tray with some cider vinegar, apple juice, water, and some ancho Chile powder. We'll see how this goes
After some time in the braise, I put them back on unwrapped to get some crust back for 15-20 minutes.
Love thermapens, but I've got a problem with them...well not with them...okay this post belongs in that other thread about silly stuff that wives do. Thermapens are great tools, and they're even splash-proof so you can easily wash them without ruining them. What you CAN'T do, is let them soak in a sink of soapy water. That may seem like common sense type stuff, and it is.
so anyone ever do the putting an ice cube on the burger thing? Any ideas to french it up like using some type of sauce and make like ice out of sauce?
Looking at a secondary grill (gas) for quick weekday cooks. Anyone have a Fuego or other smallish grill they like?
I either do really thin patties with just S+P and American cheese or a 6-8oz thick patty in the bath until 135* followed by a charcoal sear. My current favorite SV burger is a black and blue with bacon (ala the Vortex in Atlanta).
Most of the steps are in what a posted. Seasoned with s+p, ancho Chile, and garlic powder. Smoked at 275 for a couple hours, then put in a foil pan with some liquid and covered. Lastly took out of the liquid and back on for a few minutes. They were ok. It's nice because you can easily get a taste of smoked beef but the bang for your buck isn't great.
I usually just hit them with Worcestershire and BBQ sauce and let them sit in the fridge for about an hour. I like putting them on the grill straight from the fridge to prevent the middle from over cooking.
Has anyone ever had BBQ shipped? Not uncooked meat, but smoked meat. I just can't imagine it being anything close to as good fresh. I mean I eat leftovers but it's not as good as fresh off the pit and a rest. I ask bc Salt Lick now ships. https://www.goldbelly.com/the-salt-lick
I use this rub, season heavier than you would a steak: 3 Tablespoons non-iodized table salt 1 Tablespoon granulated garlic powder 1/2 teaspoon dried parsley 1/4 teaspoon black pepper,
Yeah we’ve had Lewis BBQ shipped twice. Super good. Highly recommend. https://shop.lewisbarbecue.com/collections/eat/products/brisket
Making ribs today. First time this year. Got 2 racks of baby backs, rubbed with a brown sugar rub. Smoking with probably pecan and not wrapping
Happy Saturday boys. Got two slabs of spare ribs going on the egg today. Mustard base with brown sugar rub. Cherry wood.
My preference as well. I usually buy 10 lbs at a shot and vacuum seal. If I am straight grilling I make them thick 9-10 ounces, sear on direct for 1-2 per side and then just a few minutes on indirect. Meat thermo in one and give that burger to a kid.