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

SOFT BREADSTICKS

  Date: May 21, 2009
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Finding this recipe was an amazing bit of Kismet. I was going to be making grilled pizza Father’s Day and the only thing missing from my Dad’s perspective was the soft breadsticks you get at Pizza Hut. A couple weeks before Father’s Day an emailing from King Arthur Flour has as it’s featured recipe “..soft breadsticks like you’d get from your favorite pizza restaurant”. The breadsticks use a simple and very soupy dough mix that you turn out from the bowl straight into an oiled half sheet pan. Getting the dough to conform to the shape of the pan without shrinking is the toughest part of this. After a one hour rise in the sheet pan it is into the oven. I have been experimenting with adding some Penzy’s Pasta Sprinkle & cheese and I think I now have the timing for both where I want them. I must be doing ok because my guests make a big dent in the huge serving this recipe makes.
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Recipe Source:
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King Arthur Flour Website

King Arthur Flour:

Here is the recipefrom the King Arthur Flour Web Site:
SOFT BREAD STICKS
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • 1/2 Sheet Pan or …
  • 1/4 Sheet Pan