Jump to content

Buns on the BBQ!


hrmbbq
 Share

Recommended Posts

Bones on the BBQ!
IMG_0557.JPG

Today I was in the mood for some fresh bread! So I decided to cook some bread on my Kamado Joe BBQ. You can also cook this on any BBQ. This isn't too hard to make and the end result is some yummy buns or loaf of bread! Let's get cooking!

Ingredients

2 1/2 cups water (105-110 F)
1 tablespoon active dry yeast
1 tablespoon sugar
7 cups bread flour or 7 cups all-purpose flour
1 tablespoon salt
1/4-1/2 cup unsalted butter , softened


Directions

1. Pour 1/2 cup of the water into a bowl and mix with yeast and sugar till foamy.

2. Let sit for 5 minutes until foamy.

3. Put your yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook (tip spray hook before use with pam).

4. Mix slowly until blended then add the rest of the flour and butter.

5. Increase speed and scrape down the sides till the dough comes together.

6. (If it comes apart add one tbsp water and if really sticky add a tbsp of flour at a time till it isn't too sticky.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) till dough is smooth and elastic.

7. Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl and for buns shape into small balls and place in bun pan and let it rise 20-45 minutes.

8. Mean while pre-heat your BBQ to 400 degree Fahrenheit with pizza stone.
http://3.bp.blogspot.com/-4LnBqRTtpzM/T2eIRdkrcEI/AAAAAAAAAt8/spixjyk5H48/s400/IMG_0526.JPG


Kamado Joe Set Up!

IMG_0407.JPG

Big Green Egg Set up!

images.jpg

9. Now put bun pan on pizza stone and cook for 30 minutes and rotate pan every five minutes. Bread or buns is ready when internal temp reaches 190 degree Fahrenheit.

IMG_0556.JPG
IMG_0559.JPG

Happy Grilling! :D

Link to comment
Share on other sites

  • 2 weeks later...

Looks pretty darn good from here, did you have a smokey taste to the bread? I've done 3 loaves on my CGK so far, and one was too smokey to enjoy. After a quick burn the last one was lightly flavored by the BBQ but that added to the overall flavor. Not real strong like the one before it.

Link to comment
Share on other sites

  • 1 year later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By LJS
      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 meringue and poppy seed lemon cake baked on the webber 
      Keep smoking  
      https://www.amazon.com.au/Flour-Water-Salt-Yeast-Forkish/dp/160774273X/ref=asc_df_160774273X/?tag=googleshopdsk-22&linkCode=df0&hvadid=341743255194&hvpos=&hvnetw=g&hvrand=11731459910241742571&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9071728&hvtargid=pla-404289632390&psc=1



    • By endou_kenji
      Ingredients
      8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped  
      peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt. Place it into the smoker for about an hour or so (at about 115 C is fine) Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside. After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender. Add in the leek and half the cheese. Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese. Spread the garlic cream on the bread slices, and top them with the grated cheese as well Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast... Enjoy youself a nice side dish
    • By Rob_grill_apprentice
      Semolina bread with whole-grain soaker test run was successful.   This used a Poolish and when Poolish was ripe I made the dough.   The whole grain were soaked in boiling water and kept at room temp for 4 hours,   Crumb, texture and taste very good.    For darker outside colour I should have baked at 30F hotter than I did.   I was at 400 F and should had been at 430 to 450 F.    Still happy with result based on taste this bread would make very good sandwich bread.   This is definitely a keeper recipe. 








    • By Rob_grill_apprentice
      Cracked Wheat Bread-test run successful.    This bread tastes very good.  It was made using hard white wheat artesian untreated flour, hard red spring wheat fresh ground, cracked wheat and malt syrup.  Pate Fermentee yeasted pre-ferment was made.  Cracked wheat made into soaker.  It was a 75 % hydration dough.  




    • By Rob_grill_apprentice
      Test run making Five-Grain Bread with Pate Fermentee.    Taste is very good.   I thought I had sunflower seeds but I didn’t so I used toasted sesame seeds in place of sunflower seeds.  Happy with result.   No picture of brotform loaf because I used expansion rack on Kamado and temperature gauge punctured one end of the loaf so appearance not nice.   With baking loafs I shouldn’t use expansion rack.  Small loaf baked on main rack. 


×
×
  • Create New...