The trick is to smoke the meat and not make the meat smoke
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Baking

Emile Henry Pizza Stone

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I never thought I’d own a pizza stone. After all I don’t make pizza in my oven, and I like making pizza on the grill without the stone. I like being able to grill both sides of the crust as opposed to baking one side like you do with a pizza stone. Until two weeks ago I had no reason to want a pizza stone. Then I started making bread from Artisan Bread in 5 Minutes a Day. This book recommended using a pizza stone for the crispiest crust. Since I was really happy with the results so far on the recipes that didn’t call for a pizza stone, I figured these authors knew what they were talking about. My initial breads were made in loaf pans and a stone wasn’t required. I was going to be graduating to loaves cooked without a loaf pan. The authors said you could use a metal pizza pan, but highly recommended a pizza stone. So suddenly a pizza stone was on my radar. The author’s web site had a blog entry on pizza stones and the Emile Henry Pizza Stone was a dark horse favorite. I noticed it was sold at Williams-Sonoma and Sur La Table, which meant it was a serious pizza stone. Poking around and looking at critics reviews of pizza stones on the internet, I found this topped many lists as the best pizza stone. Santa came early this year and I picked up my stone. I really like it a lot and while I may not grill with mine, I figured there are others out there with smaller or round grills who may need to use a pizza stone. That is the reason for this blog. Read More...
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Artisan Bread - A Follow Up

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Two weeks ago when I wrote the blog entry ARTISAN BREAD IN 5 MINUTES A DAY I had only just begun to use this book. I am back to report that it is just too good, not too good to be true. I can’t tell you how nice it is to be able to reach into the fridge, pull out a ball of dough and in about 2 minutes you have a loaf of bread started. About two hours later, after a rise, a bake and a cool down your are cutting into fresh baked bread as good as any I’ve tried. This process really works well. You make a particular “master dough recipe” which can be stored for up to two weeks in the refrigerator. On baking day you cut off a piece of the dough and make the bread. Many recipes have variations for the types of bread you can make from the master dough recipe. The same loaf you get a baguette from, can make a delicious pizza crust from. In fact let me say not just delicious, it was the best pizza crust I’ve ever made or tasted. I’ve now made this bread for several people who are long time bakers themselves and they were blown away when they tasted the bread. Read More...
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Artisan Bread in 5 Minutes a Day

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This blog title is the title of an amazing cookbook I just picked up that sounds too good to be true, but so far it sure doesn’t seem to be. Now before you wonder why I am talking bread in my barbecue blog, just think about it: Bread plays a key part in most everything we eat. This book uses a series of simple starter recipes to create all types of breads from A to Z. With the recipes in this book I will be able to make rye breads for grilled paninis, pizza dough for grilled pizza, flatbreads, rolls, etc. Read More...
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