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Everything posted by Panchango

  1. Nice bird. Congrats on the new grill too. As an aside, I have used your Mojo recipe a few times on pork and chicken and it is really tasty.
  2. @TKOBBQ Very nice. Much more detailed than I could reply tonight. ****** Here's one I did a while ago that came out very well. It is a little smaller.
  3. Thanks. I actually started the process yesterday. It seemed like the logical next step.
  4. The food looks great. Does it take much effort to keep the starter alive and viable?
  5. Thanks. I am definitely making some progress. It does take some time, but it is spread out. For this loaf I spent about 5 minutes Saturday evening and mixed the preferment. Saturday morning about 6AM was 20-30 minutes for mixing the dough before the bulk ferment. A few hours later, I spent 10 minutes forming the loaf and proofed while the oven preheated. Baking was about 45 minutes. I've been doing a bunch of work around the house, so baking bread or other fun cooks ease pain of not being out doing something fun. Good luck giving it a shot.
  6. @AntinOz Thanks. It has been fun so far. Once the starter is ready in a few weeks, then the fun really begins.
  7. @Rob_grill_apprentice Thanks. ******* Here's a pic of the inside...
  8. Hah. I was planning on doing a steak on Jr tonight, but went full speed ahead when the french toast motivation hit me. Sloppy, sticky, and delicious... Definitely a once in a while type treat.
  9. Thanks. I used some of it to make French Toast with caramelized bananas for dinner tonight. Yum... I will definitely make this again..
  10. My bread making journey continues. Things are starting to make sense and I am figuring processes out. After this work project goes live in 12 days, I will have time to mess with a natural yeast starter but not yet. Today was the same base loaf that I have been using for the cinnamon raisin bread recently, but with different add-ins. Last night I made the starter with whole wheat flour, yeast, and water. This morning, I finished the dough with AP flour, salt, and water. After mixing for a minute, I added in the cherries and pecans (both pre-soaked) and the chocolate chips. It had a 3 hour bulk ferment and then an hour proof while the dutch ovens heat soaked. I baked these inside as I wanted to do them both at the same time. I really didn't have the time to do one than the other on the kamado today. Anyways, thanks for looking.
  11. I have the Kamado Joe Jr and have used it a lot. I have smoked, grilled, roasted, and baked (bread, pizza, and sweets) on it. A grill that size is easily capable of cooking for two people but you sometimes need to be creative. If you enjoy roasting vegetables / side dishes along with the main protein, it will be a tight fit, but can be done. If you have room for more than the small grill without using all of your space, I would look at something larger.with roughly 4,5 dm grid diameter. I also have a KJ Classic and it is just easier and more convenient to use (if you have the space). As for which brand to get, I would read forums and see which has the best warranty replacement in your country. Ceramic does break and it would be a bummer not being able to use your grill due to a broken part. Here is a thread of a bunch of cooks the little grill. Best of luck. Have fun.
  12. Thank you for the nice words.... Mostly I give it too friends, neighbors, co-workers, random people on the street (It hasn't gotten that bad yet).... I've been keeping a quarter to a half a loaf depending on the size from each batch. Aside from what I posted, there are more loaves. Most of the batches I have made trying to figure this out were enough for two loaves between a 1 and 1.5 pounds each. That is entirely too much bread for me to eat without being 400lbs, but I have really been enjoying the process and it is nice to share when possible. I encourage you to give it a try. With just a little practice, it is easy to make some fantastic looking and tasting breads. If I can figure it out, then just about anyone can do it....
  13. That looks tasty. Nicely done. I also love the crunch of iceberg.
  14. Thanks. If I am able to do this, I am sure that you would be able to knock it out of the park in no time at all. If I were closer, I would drop off a loaf for you.. I have been baking in a Dutch Oven heat soaked at 475F for about 45 minutes. Baking with lid on for 20 to 30 minutes, then another 10 to 20 minutes with the lid removed. Unfortunately, I only captured a terrible picture of this loaf, but it turned out fantastically. It was the cinnamon raisin loaf from the Josey Baker book and was super tasty. Progress....
  15. I use the same starter as my slow cooks (cotton balls), but light 2 or 3 of them instead of just one. aside from that, I also leave the vents wide open longer once the lid is closed to get it up to temperature in less time..
  16. Nice. That Jr rotisserie is sweet. Im glad you are still using it.
  17. I am getting closer to where I want to be.... I added about a half tsp of cinnamon and a cup of plumped raisins. I cooked on the KJ Classic in a preheated Dutch Oven 450F covered for about 30 minutes. Pulled the lid and gave it 10 more minutes. I have been afraid of burning the bread, but I think I am getting closer with this loaf. Thanks for looking.
  18. I have used pellets in a small cast iron smoke pot. They work.
  19. @Scott Roberts Thanks. It was always a treat as a kid and I am enjoying trying to dial things in...
  20. I've been using cotton balls and 91% alcohol for a couple years now. I keep a small mason jar in reserve and just pull one or two when I want to fire up the grill. It works as well as anything else and is inexpensive
  21. My grill turned 4 years old today, so I celebrated with another loaf after work. Just a country white bread with raisins plumped and incorporated. I am really liking the results of using the preheated dutch oven.
  22. My butcher has ground thighs which are not nearly as lean and make great burgers. Not low fat or anything but tasty.
  23. I did the same thing the first time I reverse seared a steak. The meat continues cook when you pull it and the time grill gets hot enough to sear. I pull earlier and give it more time on the sear hopefully without overshooting the temp. Food looks great. Nice job.
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