What's new
  • Please do not post any links until you have 3 posts as they will automatically be rejected to prevent SPAM. Many words are also blocked due to being used in SPAM Messages. Thanks!

The Official Food Thread

Cypher^64

Well-known member
Joined
Oct 30, 2008
Messages
198
Location
Red Deer, AB
wow
Did prime rib for father's day. Turned out amazing!!

6lb prime rib coated with Kosher salt overnight
Sous vide 6hours at 130F
Rested in fridge for a couple hours
1.5 hours on the Keg @ 380F with hickory smoke.

Amazing flavor and so tender
 

Attachments

Last edited:

FreeKnight

Well-known member
Joined
Jul 8, 2009
Messages
2,151
Location
Edmonton, AB
Playing around with some new loaves and different containers. The AP in a dutch oven looked the nicest, but I found the bread flour had a better chew.

Rear two had one in a cast iron loaf pan and one freeform in a baking steel. The free form was high hydration bread and spread out too much, but for a first stab at 'artisan' style breads I'm pretty happy.

I still like my focaccia in a skillet best, but that's basically fried on the on the bottom with olive oil so it's bound to be tasty.
 

Attachments

Herne

Well-known member
Joined
Jun 18, 2010
Messages
153
Playing around with some new loaves and different containers. The AP in a dutch oven looked the nicest, but I found the bread flour had a better chew.

Rear two had one in a cast iron loaf pan and one freeform in a baking steel. The free form was high hydration bread and spread out too much, but for a first stab at 'artisan' style breads I'm pretty happy.

I still like my focaccia in a skillet best, but that's basically fried on the on the bottom with olive oil so it's bound to be tasty.
Nice looking breads- in a dutch oven?

Not much of a baker (daughter is starting to be) but I make a lot of stuff that would go right with a good
focaccia.
 
Top