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

IRISH SODA BREAD

  Date: April 13, 2014
  Favorite: Baking
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Info
The same episode of Cook's Country TV that provided the excellent recipe I used to make BEEF & GUINESS STEW was the source for this recipe for this bread to accompany the stew. The recipe used a blend of 3 items to simulate the Irish flour that is hard to come by here in America: All-Purpose Flour, Whole Wheat Flour & Toasted Wheat Germ. They also made several tweaks to the standard recipe to help keep this bread from being too dry. This particular bread has a reputation of often turning out dry and hard. This was a quick bread meaning there was no yeast or rise time involved. It used both baking soda and baking powder to give it lift. Once the dough was mixed, turned out 7 formed it went straight into a 400 degree oven for a 45 minute or so bake until the internal temperature was 195 degrees. The various tweaks to the recipe resulted in a bread that was crispy without being too hard, as well as being moist and flavorful. A bonus to all this is it is one of the quickest and easiest bread recipes you can make.
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Recipe Source:
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Cooks Country

Cook's Country TV Show:

Here is the recipe from the Cook's Country TV show - IRISH SODA BREAD*.

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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 AR Sliding Oval Grid
  • Maverick ET-732 Remote Read Thermometer
  • Jelly Roll Pan
  • Parchment Paper
  • Wicked Good Weekend Warrior Lump Charcoal
  • Thermapen Super-Fast Thermomer