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

CHEWY ITALIAN ROLLS

  Date: April 18, 2015
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These relatively simple but tasty rolls were made to go with the PORK BRACIOLE I was making this day. The ingredient list was very simple, but these rolls ended up having great flavor. A starter, which the recipe called a Biga, was made a day in advance. The following day the Biga was combined with the other ingredients and was kneaded in a stand mixer. The kneaded dough was given a 2 hour rise and then was turned out and shaped into squares. After another 45 minute rise, the rolls were baked on the Egg, which was set for 450 degree indirect baking up in the dome. The finished rolls were indeed chewy, with the bottoms hving a nice little crunch to it. Everyone liked these rolls. In fact I liked them so much, I had another one for dessert.
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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:
  CHEWY ITALIAN ROLLS
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS Rig Extender
  • CGS-13" D-Grid
  • BGE Pizza Stone
  • BBG-Digi Q Pit Controller
  • Ranch-T Lump Charcoal