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The Challenges are Back! 05/08/2017
Join in on the fun and take this month's "Crack Pot Challenge" We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges". We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".
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In2Fish
Lifetime Supporter-
Content count
1,650 -
Joined
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Last visited
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Days Won
13
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Skipper - great looking cook, i'm drooling just looking at that close-up cooked picture.
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It's always 5PM somewhere, nice look'n pork cook. when it comes to beer, Guinness is the way to do, Guinness Extra Stout preferred, and even better Guinness Foreign Extra Stout when I can find it.
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i'm not much of a cooked fish person, but still, those do look good! just the right amount of char on the bread.
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Aussie - fantastic looking cook.
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Adam319, watching and waiting w/ interest for those pictures when you peek and w/ your final product.
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Great looking cook Dman! Lobster is one of the must-dos on my kamado list. Hopefully this summer up in MA while i'm there.
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Friday night into Saturday, I cooked two pork shoulders. It’s always great to know going in how efficient the kamados are while cooking low and slow. I cleaned-up kamado and used a fresh load of lump in the Big Joe Friday night. Fired up around 9PM, temp settled about 215-220F, pork on by 10PM, wrapped in foil around 11AM at 175F and pulled off a 198F 12:30PM Saturday, that was a looong low and slow cook, 14.5 hours. Then into a 175F oven to keep worm for dinner around 5PM. I love easy set and forget overnight cooks, gone are the days of feeding the stick burner I had ever 20-30 minutes w/ briquettes and wood. After the pork, I still had about 2/3 load of lump remaining. I love that… plenty of lump for the next cook. I replaced the grates with the pizza/baking stones to bake the sour dough bread .
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Likely my final update. Yesterday I gave my KA mixer a load test. I mixed up a batch of sour dough beard which turned our great. The repaired mixer worked perfectly.
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Thx Dsarcher, I hope to get another 10-15 year or more out of my repaired KA mixer. So far so good...
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I was in Manassas VA Saturday morning shopping at the local farmers market. I decided to stop in the nearby clay/pottery store. I was looking to replace the aluminum foil spacers I’ve been using for a year now w/ ½” kiln stilts. I picked up 6 ceramic spacers / stilts. I also looked at their round kiln shelves as I want a 16” kiln shelf as a pizza/baking stone to use this summer up in Massachusetts w/ my Akorn. They had a 16” shelf that was chipped/cracked on the edge, the only 16" round they had, for which I got a great deal - $9.50. Even if it cracks and becomes unusable, it didn’t set me back much. I used the new stone to bake yesterday’s sour dough bread.
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It’s been a while since I tried to make a straight sour dough bread. I decided it was time to give it a try. I think this has been one of my best breads I’ve baked to date. I keep a sour dough starter going most of the time, and I use it as a biga/polish in most of my baking which also use regular yeast. Since I’ve been baking more by weight vs measurements, I’ve been keeping my sour dough culture going with a 50/50 mix by weight of flour and water. Wednesday Night/Thursday AM and Night – I pulled my SD culture on Wednesady from the frig and started a feed it, using a basic approach of removing ½ the culture and doubling the feeding. Early Friday morning, I started the basic recipe I was following (a King Arthur Flour recipe http://search.kingarthurflour.com/search?w=extra%20tangy%20sourdough%20bread%20recipe&af=type:recipes ) which I used as a basic guide. I removed 9 oz. of sour dough culture and added 12 3/4 oz. water and 12 3/4 oz. flour. By 9AM Mrs Fish put the dough in the frig for a long slow ferment until I got home. Friday Afternoon, about 4PM, I pulled the dough from the frig, around 5PM, I mixed up the rest of the recipe, adding 9 oz. flour, ½ oz. salt ½ oz. sugar, and 1.5 tsp diasatic malt. I let the dough proof on the counter until about doubled in size. I was surprised the rise was as good as it was. The recipe said this would be about 2-5 hours, for me on this day, it was about 2 hours. Then it was time to divide the dough in half and shape . I left the loafs on the sheet pans for about another 2 hours. I was getting more spreading of the dough vs rising. After 2 hours, about 9pm or so, the sour dough went into the frig for an overnight slow proofing. . The sour dough was pulled around 11AM Saturday, you can see the nice rise I received. Baking commenced about 1PM for the 1st loaf. The Big Joe as used the night before to cook some pulled pork which cooked very slow and low for about 14 hours, it was great to see I still had 2/3 a load of lump to go… Each loaf cooked for about 28-30 minutes. at 425F. The sour dough bread turned our Great, one of the best I’ve done. I just love the irregular crumb I received on this batch. .
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holy cow... wow, I wasn't sure what to expect, yikes, and I was hoping to see the champagne bottle explode...
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"Neither snow nor rain nor heat nor gloom of night stays these Kamado grill masters from the swift (or low and slow) completion of their cooks" (ok bad take-off of the postman oath... I don't let bad weather get in my way either.... this was the blizzard of 2016, about 18" of snow that storm...
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Thx for sharing MrA, great 1st cook, and I wish you had pics of the 2nd cook. Did you cook the 2nd one w/ the same raised configuration?
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Hello IndySmoke - I love my Thermoworks Smoke, it's well constructed, easy to setup and use, the wireless monitor has a great range and works great throughout my house, best of all for me, it very water resistant. In error I left my Smoke outside overnight in drizzling freezing rain back in Jan/Feb, and it still working great.
