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

IRISH SODA BREAD II

  Date: April 10, 2015
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
The Big Green Egg website had a companion recipe for this soda bread to go with their IRISH BEEF STEW recipe. It was similar but different than the IRISH SODA BREAD recipe that I made about a year ago. They were similar in that they were both quick bread recipes with no yeast used and no rise time required. The ingredients are all mixed together, turned out onto the counter, kneaded a bit and formed into a loaf. The two recipes used different flours. This recipe used Whole Wheat flour as one of the flours and included molasses as an ingredient. No doubt this contributed to the brown color of this bread. The dough was baked until the loaf reached an internal temperature of 195. This was about 35 minutes ate 375 degrees. While the bread was cooling I brushed it with some melted butter. The bread had great flavor, including molasses which I am a big sucker for. It had a crispy crust that had a nice crunch without being too crispy to chew. The insides were moist, unlike lots of soda breads which tend to be dry. Easy to make and great flavor and texture-you can’t beat that.
Related Photo Entries:
Recipe Source:
Alt image
Big Green Egg Website

Big Green Egg Website:

Here is the recipe from the biggreenegg.com website:
   IRISH SODA BREAD
Grill:
Alt image
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