tony b Posted August 10, 2017 Report Share Posted August 10, 2017 A good reminder, MacKenzie, as I'm down to my last bits of homemade bacon. Will need to start brining another belly shortly to make more. Gonna use the Purple Crack in the next one. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 11, 2017 Report Share Posted August 11, 2017 That looks delicious. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 11, 2017 Report Share Posted August 11, 2017 I am in the middle of smoking bacon on the KK but fortunately I found a batch of Kafta that had been made earlier. Cooked up some pasta and dinner was ready in no time. Now back to the bacon. That looks so tastyOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 11, 2017 Report Share Posted August 11, 2017 A good reminder, MacKenzie, as I'm down to my last bits of homemade bacon. Will need to start brining another belly shortly to make more. Gonna use the Purple Crack in the next one. Brings out a nice hueOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 11, 2017 Report Share Posted August 11, 2017 @MacKenzie - killer cook! Thanks for the reminder. Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 12, 2017 Report Share Posted August 12, 2017 Eat local! Our farmer's market includes a vendor who sells the delicacies of the Chesapeake. This includes rockfish. Picked up two beautiful filets today, basted with garlic butter, then served with a Steven Raichlen melon-mint relish. Great stuff! 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 12, 2017 Report Share Posted August 12, 2017 Eat local indeed. Tasty looking fish. I like rockfish in my cioppino. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 14, 2017 Report Share Posted August 14, 2017 Picanha burger Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 14, 2017 Report Share Posted August 14, 2017 Looks delicious. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 14, 2017 Report Share Posted August 14, 2017 The whole dinner in a bun, salad, beets and meat. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 14, 2017 Report Share Posted August 14, 2017 Wow Mac another killer breakfast. I love your pictures they are always so clear and delicious looking I feel like I can eat them right out of the picture 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 14, 2017 Report Share Posted August 14, 2017 Thanks, Bruce, and you will have the advantage of zero calories. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 15, 2017 Report Share Posted August 15, 2017 (edited) I need a little bread for a special breakfast tomorrow. Toasted pumpkin and toasted sunflower seed sour dough baked on the KK. Ready to flip and score. Just about to come off the KK baking stone. The crust is very nice and here is a pix of the crumb. Edited August 15, 2017 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
Smokydave Posted August 15, 2017 Report Share Posted August 15, 2017 That looks so good. Can you point us to a recipe? We love grainy seedy bread. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 15, 2017 Report Share Posted August 15, 2017 Looks really deelicious 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 15, 2017 Report Share Posted August 15, 2017 3 hours ago, Smokydave said: That looks so good. Can you point us to a recipe? We love grainy seedy bread. Thanks, Smokydave. I will do that later today. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 15, 2017 Report Share Posted August 15, 2017 Toasted Pumpkin Sunflower Sourdough Bread 100 g sourdough starter 202 g water 6.75 g yeast 8.5 g sugar 8.5 g salt 347 g flour 40 g toasted pumpkin seeds 30 g toasted sunflower seeds Mix flour, sugar, salt and yeast. Mix sourdough starter and water (whey is way better) Add the wet ingredients and mix until everything is evenly incorporated, about 5 mins. Rest 10-20 mins. Knead 8 mins. or until the gluten is developed enough to pass the window pane test. Then add the toasted seeds. Lightly oil a proofing dish and set in warm draft free place about 75F and let dough rise until double. (about 45 mins.) Punch down and knead a few times. Let rest 5 mins. and then form the log. Place log in bottom of the cloche with the seam side up. Let rise until double, about 45 mins. Cover with parchment paper and very carefully flip over and the seam side will now be on the bottom. Quickly slash top and immediately put into 500F oven. After about 5 mins reduce temp. to 475F and bake for another 4 mins. Watch to see that the crust is not getting too brown. Reduce heat to 425 F, continue baking for another 9 mins. Bake until internal temp. is about 202-204F. Turn the oven off but leave bread in the oven with the oven door ajar. This will help the crust. NOTE: If the KK is going to be used for the bake heat sink the KK for at least 1 hour @450F and bake on the KK baking stone for about 20 Mins until the IT is 204F Quote Link to comment Share on other sites More sharing options...
tony b Posted August 15, 2017 Report Share Posted August 15, 2017 Gorgeous loaf! Wish that I had the flare for baking, but not so much! 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 18, 2017 Report Share Posted August 18, 2017 First bread on the Dennis baking stone, best bread of summer. Multiple lessons. We grind our own flour using a Wolfgang Mock grain mill, sieved through lab grade test sieves that fit nicely into a Vollrath 8 quart bowl: Gilson 12in Round Test Sieve #35 (72% extraction) Gilson 12in Round Test Sieve #25 (93% extraction) Vollrath 69080 Wear-Ever S/S 8 Quart Mixing Bowl This was using the #35, for a lower extraction flour. We also bought fresh ascorbic acid, 40 ppm to combat "green flour" flying saucers. Also (Homer Simpson "Doh!" time), I ran the BBQ Guru pit probe through the dome hole meant for the mechanical thermometer. No need for further protection, and lock-solid 450 F preheat. The Dennis (KK) baking stone is bigger and thicker than what I was using. Very stable, no burnt bottom crust, and the loaves could be longer and further away, for no "Siamese twin" scars where they grew into each other. It has passed all tests and is now my default stone. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 18, 2017 Report Share Posted August 18, 2017 Gorgeous colour on those loaves. Quote Link to comment Share on other sites More sharing options...
