The trick is to smoke the meat and not make the meat smoke
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Date: January 03, 2014 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:ClickHERE to jump to additional Info about this recipe.
The glass bowls I use for measuring out ingredients when grilling work great for baking. You may want to get some more
The tool shown in the dough is a dough whisk which is used to blend the sometimes sticky dough mixture
Full & half sheet pans I used for grilling are actually made for baking. A half pan is greased to receive bread stick dough. A full pan keeps the counter clean
A half sheet pan holds breadsticks to go along with grilled pizza
A digital scale is the most accurate way to measure out ingredients for baking from small like this portion of butter...
...to large like the flour for hamburger rolls. The s/s bowls I already owned are great for mixing doughs
To make quick & easy work of mixing & kneading tasks a heavy duty hand mixer does the trick. Can also be done by hand.
Be sure to get & use the special dough hooks for your hand mixer
A stand mixer makes quick work of your mixing tasks & keeps both hands free in the process. It is preferable to a hand mixer for thick doughs. It takes other attachments such as a meat grinder & juicer.
For doughs you will use the dough hooks which get their name because they look like a large hook.
The Flex Edge Beater Blade is a third party accessory blade for the KitchenAId stand mixers. The rubbery blades scrapes down the side of your mixer bowl. Be sure to buy the size for your mixing bowl.
The bowl stays much cleaner than with the stock beater blade. The Flex Blade does have the negative that it twists the bowl onto te mixer very tightly.
This is a NordicWare non-stick scone pan made from thick aluminum, which make for nice evenly done sides and bottom. The current version has far thinner walls, so I might get the Lodge cast iron one.
The scones cook up quickly and very easily and then drop right out of the pan after a 5 minute rest.
Baking pan for hamburger rolls. Fresh baked rolls should taste much better than the supermarket variety
This is the reason I took a side track into baking: It doesn’t get any better than your own hamburger roll
Baking pan for New England style hot dog rolls. These have white bread sides & the crust is on the top & bottom
I already owned a wire cooling rack & it is perfect for cooling baked goods.
This non-stick Bundt Cake pan is being used on the Big Green Egg on the Platesetter…
…to make an Eggnog Bundt Cake
A lidded container for the dough to rise in. This one is called a dough doubler & has measurement on the side to help.
The dough doubler comes in several different sizes
Lidded plastic flour pails make storing the dough easy. They come in sizes to match flour. I tape the label from the bag of flour to the pail, because lots of flours look identical.
Emile Henry Pizza Stone is one of the best pizza stones around. It has several unique features. It helps make crispy bread. I use it to make breads in the indoor oven
This pan I picked up on a visit to King Arthur Flour is called an Italian Loaf Pan…
…It holds two log shaped loaves and the perforated metal skin helps give you a crispy outer crust.
This is a Williams-Sonoma Gold Touch non-stick 9”x9” (23x23 cm) square baking pan. It was a cooks illustrated pick for the best square baking pan. The thick walls & gold finish produced even cooking & good color
This is a Williams-Sonoma Gold Touch non-stick 9” (23 cm) diameter cake pan. For the same reasons as the square pans, this was Cooks Illustrated’s choice for best pan in this category.
This is a Williams-Sonoma Gold Touch non-stick bread loaf pan. Once again this pan was a winner in Cook’s Illustrated testing.
The pan produces even browning and a nice rise.
The item in the foreground is a Kaiser Roll stamp purchased from the King Arthur Flour store. You stamp yur dough rounds before baking…
..and the results are a traditional Kaiser roll.
This non-stick muffin pan is useful in making muffins and as shown here Cloverleaf rolls.
A 9” x 13” (23x33 cm) Pyrex baking dish (sometimes referred to as a Casserole Dish) is useful for baking some kinds of rolls and biscuits. Shown here are a batch of Buttermilk Biscuits going on the Egg.
A 12” (30 cm) diameter skillet can also be used for certain baking tasks such as this batch of Skillet Cornbread.
Parchment paper is used quite a bit in baking & simples tasks such as transferring these cookies from their sheet pan to a cooling rack.
A silicone matte keeps the counter clean when rolling out dough. Rulers on the end & marks for pie crust sizes help measure.
Cookie Scoops come in various sizes to make various diameter cookies. You scoop out the dough ball and drop it on your cookies sheet.
Here the dough balls have been dropped onto some parchment paper to make several trays of some mini-ginger whoopee pies.
Using the scoop for portion control means the cookies come out a uniform size.
Now if you are thinking what does this have to do with grilling?, let me just say that he Big Green Egg is a better oven than most indoor ovens you will find in residential kitchens. Nothing goes better with your burgers and dogs than fresh baked hamburger or hot dog rolls. Also the best grilled pizza you will ever have will be one where you’ve baked your on crust. So for those of you thinking about getting into baking here is some of the gear I use. I am duplicating some entries from the other sections to give an overview of helpful items for getting into baking in a small way.