MadCityJim
Knows what a fatty is.
BTW Brethren: I have 2 more great ideas if you're looking for inspiration. Plenty of time left in this throwdown...
PM me if you want the Ideas.
PM me if you want the Ideas.
BBQ Brethren "Home Made Bread" Throwdown
- Thread starter bigabyte
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How about if I just take that last submission off your hands and you can try out your other two great ideas. :becky:
bigabyte
somebody shut me the fark up.
I had a great idea for a real bread to do to replace the brownies, but I am going to stick with the brownies. Critics be damned!:becky: If you want to know what my other idea was, too bad. It was a sure winner though. Except for the fact that I was making it.
B
Buster Dog BBQ
Guest
Should have rolled out those brownies around some cream cheese like a giant hoho fatty type thing.
bigabyte
somebody shut me the fark up.
:doh::doh::doh::doh::doh:
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At least you could've stuffed those brownies with some greenbacks. Then nobody could claim you weren't baking up some dough. Ok, I'm off to the penalty box.
C
Campfire Girl
Guest
I declare, this bread thing has made me crazy. Three different times and they all looked, well, awful!
I thought this was about smoking meat.:crazy:
I thought this was about smoking meat.:crazy:
bigabyte
somebody shut me the fark up.
Just add bacon to it. It worked for my bread.:heh:
B
Brimhack
Guest
My inspiration for this dish comes from the French hot dog: a half baguette is impaled on a hot iron longways. This serves the dual purposes of toasting the inside of the bun along with creating a hole in the baguette. A sauce-covered is then forced into the hole in the baguette. The result is a delicious sandwich/hotdog.
So given that the theme of this challenge was bread, I figured I could create a French hot dog on the grill. BUT, rather than using a plain hot dog, I'd use a smoked fatty.
I was inspired by a post on this board describing the 3-2-1 method as applied to a fatty. Well, I thought, why cook it for two hours in foil when you could cook it for two hours encased in dough?
The plan was as follows: smoke a fatty for 3 hours. While that is smoking, prepare my bread dough. After three hours, pull out the fatty. Lay out the dough into a flat rectangle, push the fatty into the dough and wrap it up tight. Toss the whole contraption back on the grill and cook for 2 hours.
My first question was whether or not bread would even bake at 225 degrees. So I did a little bit of a test run:
Looks pretty good! It doesn't have the dark brown crust it usually does but a little butter and a few seconds above the coals should fix that. So it was on to the real thing. As soon as I bought the fatty outside, the dogs started arguing over who would get to eat it:
Art/dogs imitate life: the girl won.
But when all was said and done, they're back to being best friends:
The fatty went into my Weber OTS equipped with a faux smokenator. One of these days I will have to buy one, because that sucker works like a dream and I feel guilty for blatantly stealing the idea. 60 briquettes and some apple chunks mixed with pecan shells was the fuel for this fire. With all that grill space, it would be such a waste not to toss some ribs on there. So I did!
Three hours later, the fatty was removed:
The dough was flattened out and slathered with a mayonnaise and mustard mix:
And then the fatty was laid down and rolled up into the dough:
1 hour later, the dough wasn't rising like I wanted, so I opened up the vents, stoked the coal, and the temperature shot up to 325ish. Another hour later, and it's perfect:
Yummmmm!!
So given that the theme of this challenge was bread, I figured I could create a French hot dog on the grill. BUT, rather than using a plain hot dog, I'd use a smoked fatty.
I was inspired by a post on this board describing the 3-2-1 method as applied to a fatty. Well, I thought, why cook it for two hours in foil when you could cook it for two hours encased in dough?
The plan was as follows: smoke a fatty for 3 hours. While that is smoking, prepare my bread dough. After three hours, pull out the fatty. Lay out the dough into a flat rectangle, push the fatty into the dough and wrap it up tight. Toss the whole contraption back on the grill and cook for 2 hours.
My first question was whether or not bread would even bake at 225 degrees. So I did a little bit of a test run:
Looks pretty good! It doesn't have the dark brown crust it usually does but a little butter and a few seconds above the coals should fix that. So it was on to the real thing. As soon as I bought the fatty outside, the dogs started arguing over who would get to eat it:
Art/dogs imitate life: the girl won.
But when all was said and done, they're back to being best friends:
The fatty went into my Weber OTS equipped with a faux smokenator. One of these days I will have to buy one, because that sucker works like a dream and I feel guilty for blatantly stealing the idea. 60 briquettes and some apple chunks mixed with pecan shells was the fuel for this fire. With all that grill space, it would be such a waste not to toss some ribs on there. So I did!
Three hours later, the fatty was removed:
The dough was flattened out and slathered with a mayonnaise and mustard mix:
And then the fatty was laid down and rolled up into the dough:
1 hour later, the dough wasn't rising like I wanted, so I opened up the vents, stoked the coal, and the temperature shot up to 325ish. Another hour later, and it's perfect:
Yummmmm!!
bigabyte
somebody shut me the fark up.
Love it! It's like a Fatty Wellington!
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I'd hit that... I would I would I would!
Garyclaw
Babbling Farker
Pecan Zucchini Bread With Brown Sugar/Pecan Glaze
Been wanting to make some Zucchini Bread with alot of it shreded in the freezer, so this TD was the perfect opportunity.
The ingredients:
In the pan with a brown sugar topping:
On the drum with CI skillet of smokey pecans:
Out of the drum:
Slathered with a glaze of butter, honey, brown sugar and chopped smoked Pecans:
Use this shot Chris. Thanks!
Been wanting to make some Zucchini Bread with alot of it shreded in the freezer, so this TD was the perfect opportunity.
The ingredients:
In the pan with a brown sugar topping:
On the drum with CI skillet of smokey pecans:
Out of the drum:
Slathered with a glaze of butter, honey, brown sugar and chopped smoked Pecans:
Use this shot Chris. Thanks!
bigabyte
somebody shut me the fark up.
Wish i had a slice of that right now!
landarc
somebody shut me the fark up.
Wow, there is some great bread here. I am personally done with bread and starters.
B
Brimhack
Guest
Love it! It's like a Fatty Wellington!
Ha! I didn't even notice the resemblance until you pointed it out. "Fatty Wellington" sounds much more regal than "French Hot Dog but with a Fatty instead of a Sausage". :lol:
BigButzBBQ
is Blowin Smoke!
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Don't give up now! Your bread turned out excellent, specially the pizza dough we fried. :heh:
Besides, you should just be getting used to getting sploogie on you. :becky:
Midnight Smoke
somebody shut me the fark up.
Are Apple Cinnamon Muffins Bread? If it passes the test then here is my entry.
Entry shot below...
Entry shot below...
bigabyte
somebody shut me the fark up.
If you can make a sandwich out of them, then you're good.
Yup, here's a sandwich with muffins...
Yup, here's a sandwich with muffins...
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