What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
Sargeant Preston
Ambassador of The Ninth Chord
I don’t bake bread on the grill, but in the midst of winter, I prepare my own bread dough and bake it indoors. A warm kitchen is a happy kitchen.
Sargeant Preston
Ambassador of The Ninth Chord
Hey! If you guys want to impress your wife or significant other, follow this recipe and I guarantee it that she will be suddenly impressed by your baking skills.
Bear in mind that I have spent more than 25 years experimenting with different combinations of dough, water, and yeast proportions, and that this combination has proven itself to produce the perfect loaf of bread.
Ingredients:
2 cups of flour....not bread flour
1 TBS of dry yeast
1 TBS of Shortening
1/3 tsp of salt
1/3 tsp of sugar
1 cup of 105° F water
Place all of those Ingredients into a Cuisinart for a few seconds. You might have to add a bit of additional flour to make the dough less sticky to the touch.
Knead the bread dough gently. Let it rise for an hour in a warm area. Knead the bread once more and allow it to rise again.
And then, bake your loaf of bread in a 400° F oven for 20-25 minutes.
At times, I crush a TBS each of Garlic, Oregano and Fennel into the dough mix to give it Italian flavor.
OMG! I can hardly believe it that I disclosed my bread making secrets.
Bear in mind that I have spent more than 25 years experimenting with different combinations of dough, water, and yeast proportions, and that this combination has proven itself to produce the perfect loaf of bread.
Ingredients:
2 cups of flour....not bread flour
1 TBS of dry yeast
1 TBS of Shortening
1/3 tsp of salt
1/3 tsp of sugar
1 cup of 105° F water
Place all of those Ingredients into a Cuisinart for a few seconds. You might have to add a bit of additional flour to make the dough less sticky to the touch.
Knead the bread dough gently. Let it rise for an hour in a warm area. Knead the bread once more and allow it to rise again.
And then, bake your loaf of bread in a 400° F oven for 20-25 minutes.
At times, I crush a TBS each of Garlic, Oregano and Fennel into the dough mix to give it Italian flavor.
OMG! I can hardly believe it that I disclosed my bread making secrets.
That’s makin the mouth water.
GrooVey
Well-Known Member
One night we started a dessert in the oven. Lost power. Finished baking dessert in the grill. It worked.
Busy week and weekend kept me from grilling on on b-day. Instead Saturday was Mexican along side the lake. Grilled last night. Mama made Apple Dumpling for dessert. Good food.
The inspiration for the steak was the Steak Florentine we had in Italy. Wasn't quite the same.... but still pretty yummy.
Two pounds and two inch thick T-Bone:
Fire good! I like fire!
On the platter waiting to be served.
The inspiration for the steak was the Steak Florentine we had in Italy. Wasn't quite the same.... but still pretty yummy.
Two pounds and two inch thick T-Bone:
Fire good! I like fire!
On the platter waiting to be served.
Look at you, with the “Meater” thermometer!….workin’ it!!!
Very nice!
First time out for my new temperature taker. Previous unit ran wires out to the base unit, then bluetooth to my phone. After several years use and abuse, I was starting to get goofy readings. New one uses no wires from probe to base.
Indeed! I have two of them now…the original “plus” version, and the new “2”…the new one has been glitchy, but seems to be straightening out. Some kind of software issues. The original style, like you have in your picture, has been rock solid for me.
I wanted the new version for its high temp capabilities….since I run my smoker often, but I also cook over live fire pretty often. The original style’s ambient probe is not rated to withstand the temperature in that environment. It will take temperatures up to 527°F, while the “2” is rated to 1000°.
I was a little worried how flair up would affect the probe. So I was pretty careful how I positioned the steak. Seemed okay this time. But I have had some pretty good flame off a tomahawk or skirt steak. Although, skirt steak I never bother with internal temp. So far I've never overcooked a skirt steak. Always yank them off while they're still on the rare side.
My original still works great, and has survived a few close calls. The app will warn you…for sure.
Flare up isn’t an issue for me when I rotisserie. I take out my middle grate and lay a drip pan over the middle two burners. Then I only use the two outside burners to cook. Still get it up over 350 inside the grill.
And offset smoker is never an issue with flare up. I rarely see over 250 inside the smoke chamber. Occasionally if I really stoke the fire box, I’ve seen around 300.
Sargeant Preston
Ambassador of The Ninth Chord
I looked at one of those this morning at the grocery store. Major STICKER SHOCK!
GrooVey
Well-Known Member
Wow. I gotta try that.
GrooVey
Well-Known Member
Yummy. Looks delicious.