BBQ Brethren "Home Made Bread" Throwdown - Page 5

MadCityJim · 10-26-2010, 06:19 PM

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.

Gore · 10-27-2010, 07:07 PM

Quote:

Originally Posted by MadCityJim

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.

How about if I just take that last submission off your hands and you can try out your other two great ideas.

bigabyte · 10-27-2010, 07:27 PM

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!

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.

Buster Dog BBQ · 10-27-2010, 08:18 PM

Quote:

Originally Posted by bigabyte

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!

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.

Should have rolled out those brownies around some cream cheese like a giant hoho fatty type thing.

bigabyte · 10-27-2010, 09:21 PM

Quote:

Originally Posted by Buster Dog BBQ

Should have rolled out those brownies around some cream cheese like a giant hoho fatty type thing.

Gore · 10-27-2010, 09:24 PM

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.

Campfire Girl · 10-28-2010, 12:15 PM

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.

bigabyte · 10-28-2010, 12:17 PM

Just add bacon to it. It worked for my bread.

Brimhack · 10-28-2010, 09:24 PM

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!!

bigabyte · 10-28-2010, 09:29 PM

Love it! It's like a Fatty Wellington!

SmokinAussie · 10-29-2010, 04:13 AM

I'd hit that... I would I would I would!

Garyclaw · 10-29-2010, 07:25 AM

Meat in bread. I love it!

Garyclaw · 10-29-2010, 10:09 AM

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 · 10-29-2010, 10:16 AM

Wish i had a slice of that right now!

landarc · 10-29-2010, 12:06 PM

Wow, there is some great bread here. I am personally done with bread and starters.

10-26-2010, 06:19 PM	#61
MadCityJim On the road to being a farker Join Date: 05-04-10 Location: Madison WI	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. __________________ [FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR]

10-27-2010, 07:27 PM	#63
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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! 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. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-27-2010, 09:24 PM	#66
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	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. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

10-28-2010, 12:15 PM	#67
Campfire Girl On the road to being a farker Join Date: 09-18-10 Location: At Home	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. __________________ CG

10-28-2010, 12:17 PM	#68
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Just add bacon to it. It worked for my bread. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-28-2010, 09:24 PM	#69
Brimhack Is lookin for wood to cook with. Join Date: 10-25-10 Location: Texas	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!! __________________ Three things I love: Barbecue, Baseball and Spreadsheets. Oh, and Mrs. Brimhack.

10-28-2010, 09:29 PM	#70
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Love it! It's like a Fatty Wellington! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-29-2010, 04:13 AM	#71
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	I'd hit that... I would I would I would! __________________ A butterflies wings. About to bring down everything...

10-29-2010, 07:25 AM	#72
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Meat in bread. I love it! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

10-29-2010, 10:09 AM	#73
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	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! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

10-29-2010, 10:16 AM	#74
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Wish i had a slice of that right now! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-29-2010, 12:06 PM	#75
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Wow, there is some great bread here. I am personally done with bread and starters. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

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