u/Meat_Fusion

Picked up honey from a local beekeeper and the jalapeños are different varieties from my backyard

On the Weber Smokey Mountain then they’ll go for a sous vide bath with tallow in the bag overnight.

Just some cheap $20 wheels off Amazon. Eyeballed the placement based on the leg scratches.

The bolts holding the legs are loose and rusted in place so I need to figure out what size they are and replace them. But if the legs were tightened it be more stable. Anyone know the bolt size?

Started the bit about 5 days ago. Started with 1 cup of filtered water and 1tbl of sugar and ginger. Added sugar and ginger each day and by day 3 it was a little fizzy. I decided it’s not enough liquid so I added a cup of water and more ginger and sugar and that seemed to kill it or maybe it just slowed it down. Day 4 had no bubbles, I added sugar and water. Day 5, today it seems stale. If I shake it a bit I see some bubbles but not sure if that’s just from shaking it. Should have just keep feeding it? Should I discard some? Any help is appreciated. Thanks

Since it’s gotten warm my BF has been screwed up. I made this little mini loaf trying to sort things out. I suspect it’s a bit over fermented but wanted opinions.

400g Bread Flour
280g Filtered Water
88g Starter
8g Salt

Mixed everything except salt and a bit of the water and let sit for 30 mins.

Mixed in the remaining water and salt and gave some stretch and folds. Then repeated stretch and folds and coils every 30 mins 3 more times. Then let sit I think another 3-3.5hrs. Then pre shaped rested for 30 mins then shaped and rested an hour then into fridge. Baked the next day, oven preheated to 500 and lowered to 450 when bread put in for 25 mins then uncovered another 10 mins. Spritzes the dough with water before baking.

I honestly don’t care about covering it except it fills with water every time it rains. I can’t find an OEM cover for the 22” and most of the aftermarket ones are brown for some reason and my OCD needs it to be black to match my other grills. Anyone have anything good that’s not expensive? Picked this up on marketplace for $175 and don’t want to pay half that for a cover. Thanks.

The chuck and the brisket come from different primals. How can you have a chuck brisket?

After making a few batches of tepache I figured why not try another fruit. Took 4 bags of frozen (defrosted) cherry’s in a jar with a cone of Panela and filled the rest of the 3L jar with filtered water. Let it sit for a few days, strained and bottled then sat for another 2 days. It’s slightly carbonated, super cherry-y with a little tang. It’s pretty damn good. I need to learn about ginger bugs so I can do sodas.

Braising liquid had some garlic and sriracha in it. Strained the solids and simmered the sauce down, added some Worcestershire and butter to make a BBQ sauce.

Made a chopped beef sandwich. Used lump charcoal with post oak chunks. Smoker held stable for most of the 8hrs. Lots of leaks in this thing but I managed. I think it came out pretty good for my second time with this smoker.

Got the temp up way too high to start so that was an experience to bring it down but damn does this thing hold temps once it gets there. Looking forward to getting better on it.

Got it for 175, good deal? Had some minor grime and a ding. Cleaned it up with Easy Off and then some dawn. Filled the charcoal basket and burning a fire with all the vents open to burn off anything else. Any tips on using it?

Edit: any mods or accessories recommended? I’ve seen a ton of stuff out there but what’s useful? I have other grills and smokers so I have experience.

500g bread flour
350g filtered water
10g sea salt
110g starter
Mix and sit for 30min
3x S&f 30 mins apart then bulk
Preshape and rest 30 mins
Shape, rest 1hr then fridge overnight
Spritz with water after scoring
Stencil is just activated charcoal
Bake covered @450 25mins
Uncovered @410 15 mins

I’ve since learned I can ease the bottle open a smidge to let out some gas.

I will start with this was not planned and came together while looking in my pantry and finish black cocoa. I would not call it a success but it wasn’t bad. It had no chocolate notes but people said it tastes like pumpernickel. I think it’s the color that led them there. It’s just earthy and the nuts did not mix in well.

Black Cocoa Sourdough
465g Bread Flour
35g Black Cocoa Powder
325g Water (Reduced by an additional 10g from the honey version)
75g Pure Maple Syrup
100g Sourdough Starter
10g Salt
100ish grams of pistachio

Mix ingredients minus pistachio and sit for 30 mins
3 x stretch and folds with some coils mixed in 30 mins apart then let ferment until it looked rightish
Pre shape and sit covered 30 mins
Shape and mix in nuts then sit on counter for an hour and into the fridge overnight

Baked at 450 covered for 25 mins. Uncovered at 410 for 15 mins …but the inside is still only 175F… not normal so I lowered it to 375 and let it crank for another 15ish minutes and it came to temp.

Starting to mess around with basic scoring designs. Have some cocoa dough proofing now as an experiment too.

This was basic.
500g bread flour
350g filtered water
100g starter
10g sea salt

Mixed it all up and let is sit 30 mins (not sure why but I just do)
3 (30 mins apart)sets of stretch and folds and coil folds. Really just until it feels good.
Bulk for 7-8hrs until it responded well to poke test and felt light and airy.
Split the dough and pre-shape and sit for 30 mins
Shape and bannetons for an hour on the counter then fridge overnight
Baked at 450 covered for 25 mins and then lowered to 410 (forgot on second loaf) for 10-15 mins.

Sure a stick burner is going to be more smokey but often it’s the cook and not the tools that make the difference. Cooked these on a pellet smoker with bear mountain apple pellets and a smoke tube mixed with pellets and wood chips. Just salt and pepper, no wrap, no sauce. They were great.