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

FLOUR'S BAKERY BURGER BUNS

  Date: May 11, 2013
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This recipe in WICKED GOOD BURGERS cookbook originates from Flour's Bakery Cafe in Boston. The recipe isn't particularly difficult, but it does take time due to the two 2-3 hour rises required. The rolls have a nice flavor and a slightly crispy texture. I need to work on the mixture a bit, because for my first attempt at these rolls, I allowed the dough to be a bit too moist and I didn't get as much rise as I would have hoped for. These rolls are worth getting right, so I plan to make another batch real soon.
Related Photo Entries:
Recipe Source:
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Wicked Good Burgers

Wicked Good Burgers:

Flour's Bakery Burger Buns - Page 60
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • KA Stand Mixer
  • Dough Hooks
  • Dough Doubling Pail
  • Jelly Roll Pan
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's
  • Wicked Good Weekend Warrior Lump Charcoal