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Found 10 results

  1. Hi Kamado Peeps, Been awhile since my last post. I got a great book on breads; I have always been keen on making my own loafs and pizza with success but never really nailed the authentic artisan type dough. So for father’s day I got a book and I have been having a go with great results. Oh, yeh there is an art to making good breads. I recommend this book for any enthusiasts. Flour Water Yeast Salt. All baked on my GAS webber. As I get better I will challenge myself on the Kamado with some natural woods I can’t wait (wood fired home baked bread) Also had to included the lemon
  2. There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.
  3. I'm going to start this by posting the recipe the night before I actually do the cook (bake). I plan to bake for the first time in my Akorn so y'all can just follow along. I made my pie dough tonight and have it in the fridge. I will not share the recipe for that because my folks are from the south and I have seen family arguments and near divorces over pie crusts. Mine came from James Beard and involves a food processor. I have been trying to find the perfect pecan pie since I was about 10 years old, so that's about 60 years. Christmas 1993 saw a present of Emeril Lagasse's "New N
  4. I actually think discussion on sourdough could be a forum area all its own! While I believe many of us are becoming more aware of sourdough, and its healthy properties, I suspect there is still a lot of folks who think of sourdough as just a change in taste. I am nowhere near an expert in sourdough, as I have only been back into it for about 6 months or so, however I have done a bit of internet research and I am quite impressed with the results. Recent studies are shedding new light on this, the earliest method of rising flours. In fact in one recent study, there was a strong indication
  5. Fellow gurus, I have a question about baking on the kamado. My wife and I have been happily grilling on our KJ classic since November, and just keep falling in love with it more and more. However, last Saturday was our first attempt at baking a meal instead of grilling. My wife made a chicken lasagna, and we followed the directions as if we would have had it in the oven: 350 degrees, covered with foil for the first 15 minutes, uncovered the last 15 min. I had several small apple chunks on, but it really didn't taste much different than being done in the oven. It was very very good, just d
  6. Part one of my “Now That’s Italian!” cook was baking some bread for garlic toast. I started out by making up some dough for baguettes the night before. Here it is after proofing overnight. I scooped this out onto my well-floured pastry mat and formed it into a ball. I then cut this into thirds and formed each third into a long loaf shape. I covered them with a flour sack towel and let them proof an additional 90 minutes. I then took each loaf and placed it into my new baguette pan. I place this into my 450 degree oven and baked for 20 minutes. Here is the results. Here i
  7. This is my take on the "I'm Baking in Here" challenge. I thought this would be made on the KJ I ordered at the end of September. Unfortunately a month later I still don't have a functioning KJ . Luckily I do still have my old Char-Griller. It might have worked out for the best since I'm accustom to it and had no trouble maintaing a 350 cook temp. Also of note, this is not my original recipe. It was passed down to me and I know is found in The Cake Doctor Cookbook. These are the ingredients. I grouped them by how they are used. The cake: non-stick spray and flour for pan, 1 packa
  8. I have not shared a pizza cook with KG so I decided to post this one. I got the setup idea from Mewantkj. The grills are on the lowest level, then the extender, the deflectors, four stainless steel nuts spread out enough to make the pizza stone stable and creating an air gap. Time for a pepperoni and cheese for the kids cause they are starving! Finished product.... Stuffed crust anyone? Lets put this one on the Big Joe! Same set up as the Classic. Sorry about this pic but it was dark, I ran out of light and I was just getting hungry.... I have really li
  9. I love baking on the Kamado Joe Big Joe. The temps are rock solid when set. I just did some Papa Murphys take and bake on the Big Joe. The pizzas were fantastic, smoky hearth oven tasting, but baking desserts on the Kamado Joe Big Joe is becoming more and more entertaining. Here was what we started with, some real basic chocolate chip cookies the wife whipped up while I was outside baking the pizzas. Just set on the Kamado Joe Big Joe accessory rack with heat deflectors and pizza stone. (Sorry no flash.) Here is the deliciousness I ended up with. Super soft with a great crust on
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