BBQ Brethren "Home Made Bread" Throwdown

[bigabyte]

Our new category is...

"Home Made Bread!"
http://awesomesquad.files.wordpress.com/2008/10/bread.jpg
Anonymous photo.

...as chosen by bluetang, the winner of the Home Cured and Smoked Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=94066)!

Click here to read the rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 10/22 through Sunday 10/31.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 10/31.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799).

The voting will begin Monday 11/1 after I submit the "Vote" thread and will run through Friday 11/5. All votes will be public.

Don't forget, you can still enter the Something Crispy This Way Comes (http://www.bbq-brethren.com/forum/showthread.php?t=93896) Throwdown until Sunday night 10/24 by midnight Central time.

Our next category will be decided by the winner of the Fatty Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=94096)!

Best of luck and even better eats to all!

[Midnight Smoke]

:pop2: This should be interesting..

[SmokinAussie]

Yes indeed.... I'll do some research!

[deguerre]

I sense another starfish thingie...

[SmokinAussie]

I sense another starfish thingie...

I agree... STARFISH stuff is good. You win, and the TD after that is....

Starfish!:becky:

And we all have a great deal of Phun!

Cheers!

Bill

[NCGrimbo]

Finally a throwdown I feel qualified to do. Now, does my cast iron pot fit on the grill?

[southernsmoker]

ah, another good td subject..

[bigabyte]

I don't stand a chance in this one. I have made lots of bread at home, and I like it...but it's nothing to show off. You have to do all this fancy schmancy trickery stuff to make it look incredible for taking pics and stuff. Spritzing, steaming, brushing things on and so forth. I mean, that stuff is what you do to meat, not bread!:rolleyes: Bread is for piling your meat on and drizzling with sauce and then trying to figure out what that mushy thing below all the meat is and when you can't figure that out you fling it at someone.

So, I might sit this one out, I might participate. Depends.

I know one thing for sure...we have some folks on here who are GENIUSES with bread!!! They would stomp my bread into stuffing without even a thought!

I'm looking forward to the great breads! I don't want to name any names specifically...you expert bakers know who you are!:wink:

[bigabyte]

Are cookies bread?

[Smokey Al Gold]

I say if its a baked good made with flour it qualifies as bread. But I have no merits or authority on anything so don't listen to me.

[SmokeJumper]

Does fruitcake count as bread? I like to bake them at least 2-6 months before I hand them out for the holidays.

[deguerre]

Do they ever get tossed back through your window?

[SmokeJumper]

Do they ever get tossed back through your window?
No not yet, but they can be used as wheel chocks, door stops, or fire bricks in the Weber.

[Alan in Ga]

Bread this should be a challenge for us.. WOW Bread

[deguerre]

I don't stand a chance in this one. I have made lots of bread at home, and I like it...but it's nothing to show off. You have to do all this fancy schmancy trickery stuff to make it look incredible for taking pics and stuff. Spritzing, steaming, brushing things on and so forth. I mean, that stuff is what you do to meat, not bread!:rolleyes: Bread is for piling your meat on and drizzling with sauce and then trying to figure out what that mushy thing below all the meat is and when you can't figure that out you fling it at someone.

So, I might sit this one out, I might participate. Depends.

I know one thing for sure...we have some folks on here who are GENIUSES with bread!!! They would stomp my bread into stuffing without even a thought!

I'm looking forward to the great breads! I don't want to name any names specifically...you expert bakers know who you are!:wink:

Bread this should be a challenge for us.. WOW Bread

Oh, c'mon. Like cornbread ain't easy and it can still be dolled up.:thumb:

[Big George's BBQ]

There are few things better then fresh warm bread

[Gore]

What's the deal here? I was eating fatties for 5 days.... Do you have any idea how much bread I'm going to have to eat this week? I'm with Chris .... bread is what holds the meat.

[Moose]

Hey, can I enter this in the bread throwdown and the "crispy" throwdown?

http://i980.photobucket.com/albums/ae286/Pashn8one/CrispyBread.jpg

:laugh:

[bigabyte]

That looks more "crunchy" to me!:laugh:

[SmokeJumper]

Dear bigabyte,
If 30 brethren were all to have a hand in a creating a ridiculous throwdown entry could the group be recorded as the entity entering the throwdown?

[bigabyte]

Dear bigabyte,
If 30 brethren were all to have a hand in a creating a ridiculous throwdown entry could the group be recorded as the entity entering the throwdown?
Hmmm...

I so love the idea, especially since I've been reading about the bash!:becky:

This could take from the intimacy of the Throwdowns though if we primarily get teams competing. I have to worry about that.

So here is what I am going to do for now. As long as a team entry is made at a Brethren Bash, then I will allow it. Otherwise, only individual entries will be accepted.

This could change in the future if it needs to.

So in short, you guys are all clear on this one!:becky::cool::thumb::clap2:

[landarc]

Can 30 Brethren actually cook one item at a Bash with any chance of success? Now that is the question. Now, where is my poolish?

[bigabyte]

Can 30 Brethren actually cook one item at a Bash with any chance of success? Now that is the question. Now, where is my poolish?
I recommend getting their wives together to cook it!:becky:

[bigabyte]

I have updated the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) with this new rule:

12. The only time a team entry will be accepted is when the team entry is made by Brethren at a Brethren Bash, and the team name must also be submitted with the entry. Otherwise only individual entries will be accepted.

[SmokeJumper]

We will make every effort to ooh, ahhh, amuse and delight with our entry. Most likely it will be one for BBQ Disasters. Thanks for making this possible. The question is, will bread rise and bake at a smokey 230 degrees...

[deguerre]

I sense another Burnt Farked Up Gooey Mess.

[bigabyte]

Perhaps a giant FOOOOOOOMPH of epic proportions?

[landarc]

Perhaps a giant FOOOOOOOMPH of epic proportions?
I have no idea what you are talking about.

There will be kettles and there will be lump, plus, there is a pizza oven, there will be bread.

[bigabyte]

Here's my entry: Bacon Brownies

Pics detailing how they were made are here:
http://www.bbq-brethren.com/forum/showthread.php?t=94308

http://i219.photobucket.com/albums/cc150/bigabyte/Misc/2010_10_22/Mystery19.jpg

[deguerre]

I would thank that but my button's disappeared again. Those do look soooooooo good.

[bluetang]

Thank you sir, may I have another?:thumb:

[Moose]

Mmmm...bacon chocolaty goodness on a plate! Good job, Chris. :thumb:

[Gore]

MMmmmmm, brownies and stout! I hope you poured the stout over the brownies, that's yummy!

[bigabyte]

MMmmmmm, brownies and stout! I hope you poured the stout over the brownies, that's yummy!
:doh: I put the stout in there to try and keep from getting a zero, and I didn't think to POUR IT OVER the brownies! :doh: Zero here I come!:thumb:

[Gore]

Don't worry Chris, I think you'd get more votes having them separate, but do give them another shot with the stout poured over the top and tell us what you think! They're best with REALLY chocolaty brownies and something heavy like Guinness.

[SmokeJumper]

My butcher showing off his 9 foot long sausage. This is the protein component to our Bread disast... I mean baked bread entry.

[landarc]

I just got to really thinking out the part where I am cooking a 9 foot long loaf of bread, or even three 3-foot long loaves and I am hitting some problems. I just now realized what I agreed to do, and how farking difficult this is going to be to pull off.

[SmokeJumper]

I just got to really thinking out the part where I am cooking a 9 foot long loaf of bread, or even three 3-foot long loaves and I am hitting some problems. I just now realized what I agreed to do, and how farking difficult this is going to be to pull off.

Bob, Do you want me to pick up 20 packages of Pillsbury Crescent rolls? We could go for the longest pigs in a blanket in recent brethren history...

[Gore]

I'll take a slice between the really burnt part and the really raw part. :becky:

[bigabyte]

I think you guys should make it into a circle (about 32-1/8 inches in diameter), thereby making it the worlds largest never-ending sausage sandwich; larger than every never-ending sausage sandwich that came before it!

[SmokeJumper]

Strange things happen at Brethren Bashes and today's San Francisco Bay Area Bash was no exception. We had an amazing Klose smoker at our disposal courtesy of PhatMatts BBQ so we decided to Go Big or Go Home. The goal - make a long sausage and the bun to match. The Team that made this creation calls themselves "The West Coast Crew and BigButz Too".

The architect of the bun (literally) was Landarc. Many have already heard about his early FOOOOOMPH! misadventure while preparing the dough Starter (http://smoke-n-brew.blogspot.com/2010/10/foolish-poolish.html).
http://i237.photobucket.com/albums/ff206/posersurfer/PA210336.jpg

On the meat side, Smokejumper called his butcher down the hill and two hours later BigButz and Smokejumper picked up 9 feet of swinging meat.
http://i237.photobucket.com/albums/ff206/posersurfer/9feetofsausage.jpg

Landarc, who is an architect and should be particularly good with measurements, made 2 "four and a half foot" buns to cover the monster sausage. They were put on the smoker.
http://i237.photobucket.com/albums/ff206/posersurfer/Bakedbreadonthecooker.jpg

Phatmatt and Smokejumper fed the mighty sausage onto the Klose with gentle turns in hope to make the sausage straight again without a casing explosion.
http://i237.photobucket.com/albums/ff206/posersurfer/Sausagecomplete.jpg

The sausage and a second "four and a half foot" bun finished up and ready to pull of the smoker.
http://i237.photobucket.com/albums/ff206/posersurfer/Sausageonsmoker.jpg

Landarc realizes that his bun measurements were a bit (couple of feet) short. But in his defense, the sausage might of been "handled" a bit too much and may have been eleven feet instead of nine. In good humor OldSmoke, zydecopaws, landarc, and Smokejumper assemble the creation and lardarc marvels in its awesomeness.
http://i237.photobucket.com/albums/ff206/posersurfer/IMG_6575.jpg
http://i237.photobucket.com/albums/ff206/posersurfer/IMG_6578.jpg
http://i237.photobucket.com/albums/ff206/posersurfer/Landarcandsandwich.jpg

BigButz has his own interpretation of what this throwdown entry is all about. Throwdown Shot!
http://i237.photobucket.com/albums/ff206/posersurfer/BigButzandSausage-1.jpg

[Grillman]

That last picture is kind of scary...it's the kind that ends up on The Tonight Show with
Jay Leno, or Jimmy Kimmel Live. But it is Halloween....so maybe it's just right.

[SmokinAussie]

I'd be watchin that out for that strategically placed CHOPPER there Tom!
http://i237.photobucket.com/albums/ff206/posersurfer/BigButzandSausage-1.jpg

:scared::scared::scared:

Glad you guys had a great time!

Cheers!

Bill

[southernsmoker]

double post pls ignore..finger trouble...

[southernsmoker]

Here's my entry: Bacon Brownies

Pics detailing how they were made are here:
http://www.bbq-brethren.com/forum/showthread.php?t=94308



Looks delicious...Are we calling that bread?? :confused:

[bigabyte]

Wow! That is one major sausage right there! It's missing mustard and sauerkraut though. It looked kinda shriveled up too. I guess it WAS raining...

Looks delicious...Are we calling that bread?? :confused:
Brownies fall under Quick Bread, made using the Creaming method. It is as much a bread as any other Quick Bread. Would Biscuits count?

Sure, it's a grey area I admit. If the voters feel it's not a bread, they can say so by not voting for it. Although, even if they did think it was bread, they would probably still not vote for it.:becky:

[Gore]

Wow! I am REALLY impressed. I didn't think anything could be completed by committee.

:clap2::whoo:

[southernsmoker]

Brownies fall under Quick Bread, made using the Creaming method. It is as much a bread as any other Quick Bread. Would Biscuits count?

Sure, it's a grey area I admit. If the voters feel it's not a bread, they can say so by not voting for it. Although, even if they did think it was bread, they would probably still not vote for it.:becky:

merci buckets for the explanation..they look great...:thumb:

[bigabyte]

Actually, I suppose a good way to consider how brownies can be argued to be bread are that they are somewhere between Cornbread and Pita Bread...only it is sweet and with Cocoa in it.

[southernsmoker]

Actually, I suppose a good way to consider how brownies can be argued to be bread are that they are somewhere between Cornbread and Pita Bread...only it is sweet and with Cocoa in it.

Breads are usually made with yeast or some are say unleavened flatbreads, using flour, salt and water. However browies and quick breads such as banana bread and the like use baking powder or soda for leavening and are more cake like than bread. Regardless I like brownies too..:doh: :confused: :thumb:

[bigabyte]

The beer had yeast in it at some point!:becky:

[Campfire Girl]

Bread, Hmmmmm

[Midnight Smoke]

Bread, Hmmmmm

Okay, I might as well pack it up now....:wink:

[MadCityJim]

When I started thinking about this week’s throwdown, the first thing I thought of was Asian pork buns, which I had tried to make one time before. The dough didn’t turn out right that time. So I spent some time on the internet looking at various bread dough recipes. I happened on some cinnamon roll recipes and started thinking…

How about I make Pulled Pork Sticky Buns!!!

I started with a Brioche Dough (bread dough fortified with eggs and fat -- for this one I choose rendered pork fat instead of the traditional butter). I used some leftover spareribs and trimmings: heated up until I could shred it. I included a layer of slightly caramelized onions and BBQ sauce (Sweet Baby Rays). I also added some thick dices of bacon.
46695

I rolled it up and divided it into buns.
46696

I got it into a baking pan while I fired up the Weber Kettle.
46697

Halfway through the cooking, I brushed the top with more Sweet Baby Rays and dusted it with brown sugar and added the rest of the bacon cubes. Here it is as I pull it of the grill. This is my favorite picture so I’ll make it my entry.
46698

Here is the close up of the tasting plate. It was very sticky and tasty too. After a couple of bites I decided it need a bit of hot sauce to go with the sweet sticky goodness, but I didn’t take any more pictures… My hands were too sticky!
46699

Thanks for looking! Can't wait to see the rest of the entries!

[SmokinAussie]

Jim, that's just so damn good and so damn original. You are farkin' OUT THERE Brother...

WOW..

Bill

[bigabyte]

I think you nailed it with that one!:cool:

[Smokey Al Gold]

Love the entries very nice! :thumb:

[Alan in Ga]

still trying to figure out how I'm gonna do bread ..It will come to me after a few beers

[Gore]

Jim, that is absolutely fabulous! Just figured out a bread I can do. Started it tonight. Hopefully, it will be done by Sunday.

[deguerre]

Jim, that is absolutely fabulous! Just figured out a bread I can do. Started it tonight. Hopefully, it will be done by Sunday.
Soooooo, who didja steal this one from?

[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.

[Gore]

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. :becky:

[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!: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.

[Buster Dog BBQ]

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

[bigabyte]

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

[Gore]

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]

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:

[bigabyte]

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

[Brimhack]

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:
http://i52.tinypic.com/dq3n03.jpg


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:
http://i54.tinypic.com/2le003s.jpg

Art/dogs imitate life: the girl won.
http://i53.tinypic.com/3342rgk.jpg

But when all was said and done, they're back to being best friends:
http://i53.tinypic.com/1jx092.jpg

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:
http://i52.tinypic.com/qzlnrr.jpg

The dough was flattened out and slathered with a mayonnaise and mustard mix:

http://i54.tinypic.com/2aaj7yx.jpg

And then the fatty was laid down and rolled up into the dough:

http://i53.tinypic.com/5cx1f8.jpg

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:

http://i52.tinypic.com/qs6rsn.jpg

Yummmmm!!

http://i55.tinypic.com/345dcep.jpg

[bigabyte]

Love it! It's like a Fatty Wellington!:cool:

[SmokinAussie]

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

[Garyclaw]

Meat in bread. I love it!

[Garyclaw]

Been wanting to make some Zucchini Bread with alot of it shreded in the freezer, so this TD was the perfect opportunity.
The ingredients:

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0917.jpg

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0918.jpg

In the pan with a brown sugar topping:

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0919.jpg

On the drum with CI skillet of smokey pecans:

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0924.jpg

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0927.jpg

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0922.jpg

Out of the drum:

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0930.jpg

Slathered with a glaze of butter, honey, brown sugar and chopped smoked Pecans:

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0948.jpg

Use this shot Chris. Thanks!

[bigabyte]

Wish i had a slice of that right now!:cool:

[landarc]

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

[Brimhack]

Love it! It's like a Fatty Wellington!:cool:

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]

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

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]

Are Apple Cinnamon Muffins Bread? If it passes the test then here is my entry.

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Desert/Picture054.jpg
http://i85.photobucket.com/albums/k66/photolinks/BBQ/Desert/Picture056.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Desert/Picture057.jpg

Entry shot below...

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Desert/Picture078.jpg

[Garyclaw]

No! Mufffins are not bread! Just kiddin. Those look good!

[bigabyte]

If you can make a sandwich out of them, then you're good.

Yup, here's a sandwich with muffins...
http://whatscookingamerica.net/Sandwich/muffins2_sm.jpg

[landarc]

Muffins belong to a class of baked goods known as quick breads. Unlike yeast breads, the more commonly recognized bread type, quick breads utilize chemical leavening to create a unform, tender, dense crumb. Although often regarded as seperate from yeast breads, this class of bread predates the use of yeast as a leavening and has been traced to ancient baking practices of the middle east and norther African cultures.

[Kevin]

Jim, that's just so damn good and so damn original. You are farkin' OUT THERE Brother...

WOW..

Bill

I agree with you Bill. That is way out there and looks great. :thumb:

[Gore]

If you can make a sandwich out of them, then you're good.

Yup, here's a sandwich with muffins...
http://whatscookingamerica.net/Sandwich/muffins2_sm.jpg

A radish sandwich made with zucchini muffins? :shock: I don't think that even qualifies as food.

[chobint]

Well this is my first throwdown entry... hopefully these pics aren't too big. I made em 1024 wide, so just holler back if they are too big. This is one of my classic tricks for pizza, the upside down pizza. You get a nice thick fluffy crust and don't have to worry about piling on the toppings and messing up the crust. I should mention that this is best done with a white-bread-like dough because richer breads like wheat will overpower the toppings and mess up the fluffy texture.

Also, apologies for the cavelike lighting in my apt. and the low aperture. I kept experimenting with flash and without haha. Hope you enjoy!

First and foremost... get your bread made early and let her rise for a couple o hours
http://i27.photobucket.com/albums/c179/chobint/IMG_2125_compressed.jpg
Sear los tomates in the cast iron skillet
http://i27.photobucket.com/albums/c179/chobint/IMG_2130_compressed.jpg
Add some onions, bit o peppa, acid, salt, pinch of sugar etc...
http://i27.photobucket.com/albums/c179/chobint/IMG_2131_compressed.jpg
Add the toppings, yaya i know.. ran out of pepperoni
http://i27.photobucket.com/albums/c179/chobint/IMG_2128_compressed.jpg
Add LOTS OF CHEESE
http://i27.photobucket.com/albums/c179/chobint/IMG_2129_compressed.jpg
Cook the sauce down or hack it to bits in the food processor if you're in a hurry
http://i27.photobucket.com/albums/c179/chobint/IMG_2133_compressed.jpg
Plop the risen dough on top, and allow to re-rise after shaping for 30min
http://i27.photobucket.com/albums/c179/chobint/IMG_2134_compressed.jpg
Bake (well smoke really)
http://i27.photobucket.com/albums/c179/chobint/IMG_2135_compressed.jpg
Flip and EAT!
http://i27.photobucket.com/albums/c179/chobint/IMG_2137_compressed.jpg

The cheese probably looks a bit overburnt, but it tasted awesome. Gotta love burnt cheese!

Anyway, gotta say my vote will probably go to mr. pulled pork stickybuns. Little too much sauce on there for my taste, but a fantastic idea and great pics! Good luck to all.

Edit: I guess I should mention... You can use either of the last two pics for the entry. Thanks.

[Midnight Smoke]

Muffins belong to a class of baked goods known as quick breads. Unlike yeast breads, the more commonly recognized bread type, quick breads utilize chemical leavening to create a unform, tender, dense crumb. Although often regarded as seperate from yeast breads, this class of bread predates the use of yeast as a leavening and has been traced to ancient baking practices of the middle east and norther African cultures.

Since bread was mentioned 6 times I guess they count as Bread. :twisted:

[Gore]

Please see the link below to the "Cooking with the Master" episode that was previously submitted.

http://www.bbq-brethren.com/forum/showthread.php?t=94687

The rest of this might be a spoiler if you don't visit that first. I'm not the biggest of bread fans, although my wife constantly makes bread after bread that is not just something to hold the meat with, but is also delicious all on its own. Of course I have no skill in such matters, so I took this throwdown, not as making bread, but using it as the main ingredient in something. Yes, the loaf I used is homemade, but not by me certainly.

So, what did I do? Well, I enjoy brewing beer, cider and sometimes mead. I'm also familiar with a few other brews and recently had some kvass in Ukraine and also talked extensively with a Russian colleague who makes the stuff regularly. Kvass is a drink made from bread, almost always dark rye. It can be made start to finish in less than a week, which made it ideal for a throwdown. It is only slightly alcoholic, so it does not require aging -- it is actually considered a soft drink and drunk by people of all ages. I did not have rye bread handy, and went with a loaf of white. The other thing that I did with mine (other than smoke the bread dry, which is just plain weird) is forced effervescence on two of the bottles. I could have done this safely, but I didn't have time and I did this by releasing the gas (that builds up when the yeast turns the sugar into alcohol) over the first 24 hours, then kept the bottles sealed until it was time to drink. I would not recommend this as it can create "bottle bombs" that can explode. So, here is my version of kvass made with smoked bread:

http://i613.photobucket.com/albums/tt211/gvideen/kvass/IMG_1188.jpg

Not sure whether this one is better than the one of Ninja passed out.

[ecode]

This is a terrible category as I still can't decide what to submit. On Wednesday, we brought in lunches for the teachers and I made some focaccia. I mixed up some dough

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_1155.jpg

adding sundried tomatoes and forming into logs.

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_1157.jpg

These were rolled flat and covered with homemade pesto

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_1160.jpg

and then baked in my Oval

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_1163.jpg

I turned these into sandwiches

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_1167.jpg

Today, I made some sweet-potato rolls with dried cranberries. These are one of our favorites for Thanksgiving. I make dough from cooked sweet potato.
http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_5506.jpg

I add dried cranberries and cardamom

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_5513.jpg

I rolled these into crescent rolls

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_5532.jpg

brushed with egg, and baked in my oval

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_5533.jpg

They come out tender

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_5538.jpg

They're good warm with a bit of butter

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_5539.jpg

and a cup of coffee

http://i770.photobucket.com/albums/xx346/ecodeps/bread1/IMG_5542-1-1.jpg

I'm pretty sure that this is my entry...... but I have company coming this weekend and I have one more thing I might make. But company weekends being what they are I thought I better submit this just in case.
Thanks for looking!

[bigabyte]

Dang. So much for my brownies standing a chance now.:rolleyes:

[Moose]

Dang is right. So much for my bread entry which I haven't even decided on what it is even going to be. You've done it again, ecode. Bravo! :clap:

[bluetang]

Yep, I'm tanked here too!

[Ron_L]

I vote that ecode be banned from future throwdowns! :becky: :becky: :becky:

Great job as usual! Can I talk you into sharing the recipes? Please :pray:

[Brimhack]

Beautiful photography and food, Ecode!! I know who I am voting for.

[bluetang]

I like bread with meat so, since after 2 failed attempts to bake some Italian bread in my UDS, I decided to try some pirozhki. The dough recipe consisted of AP flour, salt, sugar, eggs, oil, milk, and dry yeast. The meat filling was ground beef sloppy joes. After making the dough, I rolled out a 4 to 5 inch circle and filled it with the beef mixture, sealing into a "bun". The pirozhki were fried over a charcoal chimney in a cast iron skillet at 350*F. It did take several tries but I finally got a few to cooperate. They tasted real good! Thanks for looking.
46887

46888

46889

46890

46891

46892
My entry, Thanks for looking

[bigabyte]

Oh my, that looks good! This is shaping up to be another really tough vote.

[ecode]

Great job as usual! Can I talk you into sharing the recipes? Please :pray:

This recipe has been around for awhile. I think I got it out of a Bon Appetite about 15 years ago and been baking them ever since. I've made a few adjustments to it below.

Sweet Potato Rolls


1 14- to 16-ounce red-skinned sweet potato (baked){should be one cup mashed}
1 cup half and half
6 tablespoons packed golden brown sugar
2 tsp. dry yeast



1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 teaspoons salt
3/4 teaspoon ground cardamom
3 1/4 cups (about) all purpose flour
1 cup dried cranberries or cherries or golden raisins
1 large beaten egg

Heat half and half and 1 tablespoon brown sugar until thermometer registers 105°F. to 115°F. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and is slightly foamy, about 12 minutes. Fit mixer with dough hook. Add remaining 5 tablespoons brown sugar, melted butter, salt and cardamom to mashed sweet potato in bowl and beat until smooth and well blended. Add yeast mixture and mix until blended. At medium speed, beat in enough flour, 1 cup at a time, to form soft dough. Beat 3 minutes (dough will be soft). Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour by tablespoons if too sticky, about 6 minutes. Knead in dried cherries. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Butter 2 heavy large baking sheets. Punch down dough. Turn out onto floured surface. Divide dough in half. Using rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough retracts during rolling, stop occasionally and gently pull and stretch dough with fingertips, then continue rolling). Repeat with remaining dough piece. Cut each round into 8 equal triangles. Starting at wide end of triangle, roll up toward point of triangle, stretching dough slightly with fingertips as triangle is rolled up. Brush point lightly with glaze; press to seal. Place 8 rolls on each prepared sheet, shaping into crescents and spacing evenly. Cover rolls with towel. Let rise in warm draft-free area until light and puffy, about 30 minutes.

Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Brush rolls with glaze. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 15 minutes. Cool rolls on racks.

I often cook them one sheet at a time as well, the extra 15 to 20 min. extra waiting time doesn't seem to bother the rolls. Also prefer them with dried cranberries.

The original recipe says that they freeze well, just wrap them up in foil and to reheat, place them wrapped in foil in a 350F oven for 10 min.

Make sure you post pictures!

[Gore]

Had some relatives over and made a few things. I figure it's made with dough, so it is of interest, but I don't think I'll be entering these (got that Chris), as the kvass stands alone. We had a couple pizzas, one standard pepperoni

http://i613.photobucket.com/albums/tt211/gvideen/kvass/IMG_0003.jpg

and one with spinach and artichoke hearts.

http://i613.photobucket.com/albums/tt211/gvideen/kvass/IMG_0002.jpg

The extra pizza dough was sliced thin and rolled with cheddar cheese in the center.

http://i613.photobucket.com/albums/tt211/gvideen/kvass/IMG_0007.jpg

Then cooked on the Oval:

http://i613.photobucket.com/albums/tt211/gvideen/kvass/IMG_0009.jpg

Of course I had a little help.

[bigabyte]

That Spinach and Artichoke Pizza pretty much stands alone too!:hungry: What's a delivery estimate?

[ecode]

Of course I had a little help.

Well,well, well.......imagine my surprise to see the dinner I cooked on the computer:shocked:. "Just taking some pictures to try out the new camera" he says....
I suppose I should give you a little credit ... you did help wash the dishes.

[Gore]

Just showing everyone how lucky I am, Honey.

[SmokinAussie]

Just showing everyone how lucky I am, Honey.

You're not wrong there dude... My wife can't (won't) boil an egg. She says it's because I'm such a good cook, she doesn't need too! Now, having said that, she's awesome at a lot of other things... no funny idea's fellas.... I'm not just talking :eyebrows: :eyebrows: :eyebrows:...

But yes, it sure would be nice if she cooked just once a year...

You two, certainly have something extra special:thumb:

Cheers!

Bill

[Garyclaw]

Again.....Nice buns Ecode:becky:

[High Q]

I put together a couple dozen kolaches for my Sunday School class this morning. I smoked the Kolaches and Moink Balls last night. A quick recap:

Fatty Prep:

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0054-1.jpg


Green Chili & Cheese Fatty looking good:

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0075.jpg


Made a sour cream dough and rolled it with course chopped Sausage, Rotel, Green Chili and Cheddar Fatty + some additional shredded cheddar. Made another version with Chopped Moink Ball and another with Sausage, Cheese and Green Chili only (no tomato). The chopped moink ball was solid!

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0098.jpg


Baked them in the WSM

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0101.jpg

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0107.jpg


And my throwdown entry picture.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0105.jpg


Please click this link for the full cook thread (http://www.bbq-brethren.com/forum/showthread.php?t=94782).

Enjoy!

[bigabyte]

Fantastic! I love, love, love Kolache! I just haven't found the right dough yet.

[SmokinAussie]

G'Day Bruces... I honestly had no idea what to do for this one, so I thought I'd just go for tradition and make Aussie Damper, as traditionally as I could... so here goes.... a little bit of a history lesson too....

An Australian Cowboy, is called "Stockman," or a "Jackaroo". Their job was to muster cattle on farms, or indeed to go Droving, a term for taking cattle from one distant place to another... or indeed, A Drover himself had a heard but no land so would live a nomadic life across the outback. The food they had was very basic, and this included Damper.

Damper was often eaten with jerky and to be truthful, it's not a lot different than what you call "biscuits", which are an American Cowboy thing. What you call "cookies", we call "biscuits" ... but I digress.

Damper was thought to be given the name because its cooked in the damped ashes of an open fire, so that's what I did as best I could...

Firstly, made the damper dough... mixer was already out soo... WTH, bugger tradition...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0027_1313.jpg

I cleaned out my ol weber copy which has been nothing but a stand for my charcoal chimney for the last 2 years! I lit a pretty big fire with some charcoal to start, and then some old rotten Acacia wood I had collected... being exactly the type of firewood you'd find out in the scrub, if you were a Jackaroo...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0031_1317.jpg

I put the damper on a CI pan. I actually don't have a CI camp pot... I better get one!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0030_1316.jpg

I let the coals burn right down...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0032_1318.jpg

And the pan on top
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0033_1319.jpg

http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0034_1320.jpg

As expected, it started to burn a bit on the bottom, but this is what it's supposed to do!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0036_1322.jpg

So moved the coals to the side and put the lid on the kettle to finish off. By the time it was done, there was not many coals left...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0040_1325.jpg

Then inside, Plated with the Jerky... now fella's I'm very excited about this latest batch of jerky... I never took any photo's of the prep, because I wanted to refine things a bit before I let the cat out of the bag... but with this batch, I know now I have it right... this is Jerky from heaven!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0049_1328.jpg

Then we broke the bread... (TD Photo.... Stockmans Lunch)
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0057_1331.jpg

It was about here I just got a little tingle...You know when you realise that this is SOMETHING SPECIAL.... When we cut the bread, the whole family just went .... Ooooooh. Right up till then, I didn't even think I was gonna eat the damper... to me it was just a history lesson, till that point. Now I realise why it's a tradition... because it's absolutlety beautiful...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0064_1334.jpg

So, we fanged the lot!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0065_1335.jpg

Goes well with Scotch....
http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0073_1338.jpg

Thanks for looking!

Cheers!

Bill

[High Q]

Great post Bill. Thanks.
Jeff

[Redhot]

Just showing everyone how lucky I am, Honey.

Yes you are! But ecode is lucky too 'cause she gets to eat your pizza! Did I forget to mention I'm a pizza freak? :becky:

[Redhot]

Well,well, well.......imagine my surprise to see the dinner I cooked on the computer:shocked:. "Just taking some pictures to try out the new camera" he says....
I suppose I should give you a little credit ... you did help wash the dishes.

Dang, yall remind me of us!:becky:

[Redhot]

:shock:http://i959.photobucket.com/albums/ae78/SmokinAussie/Damper/DSC_0073_1338.jpg
Dang Bill, I don't know who looks more insane...you or my hubby!

[SmokinAussie]

:shock:
Dang Bill, I don't know who looks more insane...you or my hubby!

Oh, me for sure... I think we were both struck from the same mould though!:thumb:

Cheers!

Bill

[Ron_L]

Well... Here is my entry into this throwdown. It didn't come out exactly as I had hoped, but they were still pretty good.

The gory details are here...

http://www.bbq-brethren.com/forum/showthread.php?t=94795

Bacon and Cheese Biscuit...

http://lh5.ggpht.com/_syPcXIICFRo/TM3uH3-oI_I/AAAAAAAAGRc/q4FxbQOn2Dg/s800/P2070427.JPG

I ate one with a couple of slices of fatty, some CoJack cheese and some raspberry-jalapeno jelly...

http://lh4.ggpht.com/_syPcXIICFRo/TM3uIm24sNI/AAAAAAAAGRo/JJ6bvdgiMUU/s800/P2070430.JPG
Please use this picture ^^^^ for the throwdown entry

http://lh4.ggpht.com/_syPcXIICFRo/TM3uI5f3kGI/AAAAAAAAGRw/Cb1XMlh011Y/s800/P2070432.JPG

[Moose]

Here's my (once again) last minute entry:

Weber Pizza Kettle Fired Calzones!

http://i980.photobucket.com/albums/ae286/Pashn8one/CalzoneThrowdownPic.jpg

[chobint]

Dang. I must say, all of the entries look amazing... but I find myself more than anything craving a calzone right now :D

[SmokinAussie]

Nice one Moose!