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

IRISH SODA BREAD III

  Date: March 12, 2016
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I was making CORNED BEEF & CABBAGE the for the first time and i wanted to try a new Irish Soda Bread recipe. This recipe from the King Arthur Flour website made a cross between traditional Irish soda bread and an American version. The American part came from the use of an egg, butter, bread flour and courts in the batter to lighten it somewhat. This was a quick bread where there was no yeast and therefore no rise time. The bread takes about an hour from start to finish. After that you brush the bread with melted butter and allow it to cool. This was an excellent soda bread: Light, moist and tasty. I will still have to say that IRISH SODA BREAD is still my favorite recipe I’ve made to date, but this on is different and a close second.
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Recipe Source:
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King Arthur Flour Website

King Arther Flour:

Here is the recipe from the King Arthur Flour website:
  IRISH SODA BREAD
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 (Level 1.5)
  • CGS Rig Extender
  • CGS-13" D-Grid (Level 7.5)
  • BBG-Digi Q Pit Controller
  • Jelly Roll Pan
  • Ranch-T Lump Charcoal
  • Thermapen Super-Fast Thermometer