Rosemary roasted potato bread - test run successful. Hydration 61%, fresh rosemary at 1 %, hard red spring whole wheat flour at 15%, Hard white wheat artesian flour at 85%, roasted potatoes at 25%. Taste is very nice, rosemary not overpowering, Might try again at 2% later next year. Still need to improve my shaping so line in bottom not visible. If this was entered in to bread baking contest I would lose some points. Everything else would score decently. This is another success as far as I am concerned for taste, crumb, texture and moisture.
Temperature outside was -9C, Made sure final dough temperature after final kneading at 75 F.
Right up front, no pics. I was so happy with the results of my cook that I couldn't wait to get in carve this up and give it go. Maybe next time.
Spatchcocked the chicken, rubbed with a home made rub of salt, pepper, paprika, onion & garlic powder, celery salt and put in the fridge to dry the skin. Bird went on for about 45 minutes around 225 to give her some smoke (and I still have a little trouble getting up to 300-325 anyway so thought I use it to my advantage), than on up to 350 to an internal of 165. Removed and rested for about 10minutes, just couldn't wait any longer. It was super tender, great flavor, juicy and super easy to make on the Vision. Only disappointment was the skin could have been a little crispier. A baked potato for me, sweet potato for the CFO, along with a tossed salad and warm popovers. Oh yea, a nice white wine to wash it all down.
Super pleased with this cook. Can't wait to try some bread on it this weekend.
Assembly of the akorn jr was easy. Especially with help from my 9 month old son lol First cook on the acorn jr. Two cornish hens. I rubbed them with olive oil and cowboy rub. When they were almost finished I put a little homemade bbq sauce a friend gave me on them. They were very good. Fell off the bone. I let the grill get too hot at first, but I brought it back down to between 300-325 and watched it until it got to 165 on the probes. I do not trust the akorn jr temp gage at all. My probes were saying it was 75-100 degrees hotter than the gauge on the dome. I used the bbqube for indirect cooking. I think it was a great investment. I plan on using a pie pan or something to put liquid under my meat sometimes.
We’ve reach 60* out. It’s a little overcast, but supposed to clear as the day goes. So I get the butane torch out and start to light the grill to do some BBQ chicken.
“What was that I felt on the top of my head? Wait, what? Holy cow, it’s pouring now!!! Mother Nature, you won’t foil my plan for the day.”
Going to get it up to 325-335*, hold her steady, throw on some pecan wood and put this little beauty on.