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

MINDY'S PRETZEL BUNS

  Date: May 11, 2013
  Favorite: Baking
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I had my first pretzel bun last October and I thought it was amazing. When I first saw the menu item for the Red Robin Octoberfest burger I will admit to being a bit put off by the concept of a pretzel bun. It just seemed like a the bad use of a great food item. The server assured me they were great and I soon was a convert. These pretzel buns from the WICKED GOOD BURGERS cookbook were the best hamburger buns of any type I have ever had. They weren't t0o hard to make, but had some long rise times and used a baking soda bath to poach the buns just before baking. I liked the fact that these buns used not 1, but 2 beers. The buns did have a really nice yeasty flavor, no doubt due in part to the two beers used. I know I will be making these buns on a regular basis.
Related Photo Entries:
Recipe Source:
Alt image
Wicked Good Burgers

Wicked Good Burgers:

Mindy’s Pretzel Buns - Page 68
Grill:
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Big Green Egg

Indirect Grilled:

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