tony b Posted February 29 Report Share Posted February 29 Salmon takes up smoke so easily, I'm not surprised that yours came out well with only a couple of hours of smoke. It's all in the prep to build up the pellicle for the smoke to attach to. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 3 Report Share Posted March 3 Took advantage of better temps today and did some chicken drumsticks. Plated with pickled onion, potatoes and carrots. Interior. 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 10 Report Share Posted March 10 Roast chicken, mashed potatoes, roasted vegetables & gravy 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 10 Report Share Posted March 10 @Troble, wish I'd been at that table. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 16 Report Share Posted March 16 (edited) Beautiful day here in the Boston area so I decided to make a batch of chicken breasts. I’ve been dealing with some blood pressure issues lately so I haven’t been doing as much of the good stuff as I had in the past. I’m just trying to teach myself moderation lol But tomorrow I’ll be making an exception and making a nice porterhouse 😁 Anyways todays cooking and a little BB32 eye candy too 😉 My lady friend wanted to try some chicken with just salt and pepper, they don’t look too appetizing but it’s what she wanted so it’s what I made for her. Anyways, happy cooking everyone !!!!! PS, the sourdough is a whole grain sourdough. I’m almost offended that everyone likes it better than my typical extra tangy loafs. Don’t tell them but I do too lol I use KA Super 10 and the KA Harvest Grains to replace 100 grams of the APF Edited March 16 by C6Bill 11 Quote Link to comment Share on other sites More sharing options...
wrandyr Posted March 17 Report Share Posted March 17 4 hours ago, C6Bill said: PS, the sourdough is a whole grain sourdough. I’m almost offended that everyone likes it better than my typical extra tangy loafs. Don’t tell them but I do too lol I use KA Super 10 and the KA Harvest Grains to replace 100 grams of the APF I have been trying for 50 years to get an any kind of tangy loaf. How is it done? Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 17 Report Share Posted March 17 7 hours ago, wrandyr said: I have been trying for 50 years to get an any kind of tangy loaf. How is it done? @wrandyr Sourdough 200 g Sourdough starter 330 g Water, (90°F to 110°F) (start with 275 g) 500 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 50 grams of flour 55 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that. Then refrigerate overnight in a sealed container. The next morning let the dough come up to room temp for a half hour and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 35 minutes and remove lid, then cook an additional 15 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom. 1 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 17 Report Share Posted March 17 haven't used my kk in months.. i can still hit my temps without apps 😅 8 Quote Link to comment Share on other sites More sharing options...
Dennis Posted March 18 Report Share Posted March 18 @johnnymnemonic I know I am responding to an older post but here goes - newbie question. Are you finding cooking on the upper grate is giving you a better bark or is there another reason for your set up? Like you I am coming from the BGE and making the adjustments for the KK. Quote Link to comment Share on other sites More sharing options...
Troble Posted March 18 Report Share Posted March 18 Peruvian spice rub tri-tip baby carrots air fryer potatoes chimmichuri 8 Quote Link to comment Share on other sites More sharing options...
wrandyr Posted March 22 Report Share Posted March 22 @C6Bill Thanks! I try it the next go round and report back. What hydration is your starter? 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 23 Report Share Posted March 23 No idea Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 24 Report Share Posted March 24 dinner from last night. didn't bother putting on a plate just ate off the baking sheet.. 5 1 Quote Link to comment Share on other sites More sharing options...
wrandyr Posted March 26 Report Share Posted March 26 On 3/22/2024 at 5:57 PM, C6Bill said: No idea How about "What is the ratio of water to flour in your starter?" Quote Link to comment Share on other sites More sharing options...
Dennis Posted March 26 Report Share Posted March 26 On 3/17/2024 at 7:18 AM, C6Bill said: @wrandyr Sourdough 200 g Sourdough starter 330 g Water, (90°F to 110°F) (start with 275 g) 500 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 50 grams of flour 55 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that. Then refrigerate overnight in a sealed container. The next morning let the dough come up to room temp for a half hour and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 35 minutes and remove lid, then cook an additional 15 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom. Hi @C6Bill loaf looks amazing. Any suggestions for trying bagels on the KK? Mix shape CT proof 24hr - malt syrup boil then seasons. Thinking top grate on stone at 450F Quote Link to comment Share on other sites More sharing options...
wrandyr Posted March 28 Report Share Posted March 28 @C6Bill Your formula yields a handsome and tasty loaf, but alas, the tang still eludes me . . . 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 28 Report Share Posted March 28 On 3/26/2024 at 12:50 AM, wrandyr said: How about "What is the ratio of water to flour in your starter?" I do 2-2-1 feedings. Start with 100 grams starter, add 100 grams HWF and 100 grams APF and then 200 grams water. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 28 Report Share Posted March 28 11 hours ago, wrandyr said: @C6Bill Your formula yields a handsome and tasty loaf, but alas, the tang still eludes me . . . Thats a beauty !!!!! How old is your starter ? Mine is about 4 years old. Are you getting it nice and ripe before starting ? Sorry for derailing this thread. We could probably start a new one just on bread baking Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 28 Report Share Posted March 28 On 3/26/2024 at 7:32 AM, Dennis said: Hi @C6Bill loaf looks amazing. Any suggestions for trying bagels on the KK? Mix shape CT proof 24hr - malt syrup boil then seasons. Thinking top grate on stone at 450F Sorry, I bake my bread in my home oven as i use a dutch oven. There wouldn't be much benefit to baking it in the KK 1 Quote Link to comment Share on other sites More sharing options...
skoell Posted March 31 Report Share Posted March 31 Pizza cooked in a Gozney Dome at 625 degrees... Celsius:) 3 Quote Link to comment Share on other sites More sharing options...
