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

CABOT CHEDDAR SODA BREAD

  Date: October 17, 2015
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Info
I chose this bread recipe to pair with the beef short ribs I would be making this day. I needed a bread that had a strong flavor to go along with the strong beef flavor from smoked beef ribs. This recipe from the KAF website fit the bill nicely. It was a recipe from their Vermont neighbors Cabot Creamery. Cabot cheeses and Cabot butter are my go to butter and cheese, so this recipe appealed to me as soon as I saw it. The end results didn’t disappoint. The bread had a nice crispy crust, a soft reasonably moist interior and a great butter and cheese flavor throughout. Everyone had at least one extra slice of this wonderful bread. It surprised everyone including me with it’s great flavor.
Recipe Source:
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King Arthur Flour Website

King Arthur Flour Website:

Here is the recipe from the King Arthur Flour Web Site:
  CABOT CHEDDAR SODA BREAD
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • KA Stand Mixer
  • KA Paddle Blade
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • Jelly Roll Pan
  • BBG-Digi Q Pit Controller
  • Thermapen Super-Fast Thermometer
  • Ranch-T Lump Charcoal