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

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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