BBQ Brethren "Home Made Bread" Throwdown - Page 6

Brimhack · 10-29-2010, 01:11 PM

Quote:

Originally Posted by bigabyte

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".

BigButzBBQ · 10-29-2010, 01:15 PM

Quote:

Originally Posted by landarc

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.

Besides, you should just be getting used to getting sploogie on you.

Midnight Smoke · 10-29-2010, 01:49 PM

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

Entry shot below...

Garyclaw · 10-29-2010, 07:06 PM

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

bigabyte · 10-29-2010, 08:00 PM

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

Yup, here's a sandwich with muffins...

landarc · 10-29-2010, 08:15 PM

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 · 10-29-2010, 08:53 PM

Quote:

Originally Posted by SmokinAussie

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.

Gore · 10-29-2010, 09:43 PM

Quote:

Originally Posted by bigabyte

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

Yup, here's a sandwich with muffins...

A radish sandwich made with zucchini muffins?

I don't think that even qualifies as food.

chobint · 10-29-2010, 09:55 PM

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

Sear los tomates in the cast iron skillet

Add some onions, bit o peppa, acid, salt, pinch of sugar etc...

Add the toppings, yaya i know.. ran out of pepperoni

Add LOTS OF CHEESE

Cook the sauce down or hack it to bits in the food processor if you're in a hurry

Plop the risen dough on top, and allow to re-rise after shaping for 30min

Bake (well smoke really)

Flip and EAT!

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 · 10-29-2010, 09:59 PM

Quote:

Originally Posted by 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.

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

Gore · 10-29-2010, 10:11 PM

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

http://www.bbq-brethren.com/forum/sh...ad.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:

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

ecode · 10-29-2010, 10:55 PM

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

adding sundried tomatoes and forming into logs.

These were rolled flat and covered with homemade pesto

and then baked in my Oval

I turned these into sandwiches

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.

I add dried cranberries and cardamom

I rolled these into crescent rolls

brushed with egg, and baked in my oval

They come out tender

They're good warm with a bit of butter

and a cup of coffee

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 · 10-30-2010, 12:32 AM

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

Moose · 10-30-2010, 12:43 AM

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!

bluetang · 10-30-2010, 08:56 AM

Yep, I'm tanked here too!

10-29-2010, 01:49 PM	#78
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Are Apple Cinnamon Muffins Bread? If it passes the test then here is my entry. Entry shot below... __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

10-29-2010, 07:06 PM	#79
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	No! Mufffins are not bread! Just kiddin. Those look good! __________________ 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, 08:00 PM	#80
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	If you can make a sandwich out of them, then you're good. Yup, here's a sandwich with muffins... __________________ 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, 08:15 PM	#81
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [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]

10-29-2010, 10:11 PM	#86
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!)	Please see the link below to the "Cooking with the Master" episode that was previously submitted. http://www.bbq-brethren.com/forum/sh...ad.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: Not sure whether this one is better than the one of Ninja passed out. __________________ 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.

10-29-2010, 09:55 PM	#84
chobint On the road to being a farker Join Date: 02-27-10 Location: Columbus, OH	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 Sear los tomates in the cast iron skillet Add some onions, bit o peppa, acid, salt, pinch of sugar etc... Add the toppings, yaya i know.. ran out of pepperoni Add LOTS OF CHEESE Cook the sauce down or hack it to bits in the food processor if you're in a hurry Plop the risen dough on top, and allow to re-rise after shaping for 30min Bake (well smoke really) Flip and EAT! 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.

10-29-2010, 10:55 PM	#87
ecode On the road to being a farker Join Date: 06-23-09 Location: My house	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 adding sundried tomatoes and forming into logs. These were rolled flat and covered with homemade pesto and then baked in my Oval I turned these into sandwiches 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. I add dried cranberries and cardamom I rolled these into crescent rolls brushed with egg, and baked in my oval They come out tender They're good warm with a bit of butter and a cup of coffee 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!

10-30-2010, 12:32 AM	#88
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Dang. So much for my brownies standing a chance 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.

10-30-2010, 12:43 AM	#89
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	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! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

10-30-2010, 08:56 AM	#90
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Yep, I'm tanked here too! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

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