Looks amazing!
1 Like
Must resist the urge to make fresh loaves of heaven to be slathered with honey butter😍
Looks great!!!
1 Like
It’s super easy. You just need a little time. Here is the basic recipe I use 9 times out of 10:
When ready to bake, I take it out for about 90 minutes while preheating the oven with the dutch oven and lid at 450F. Bake for 30 mins with the lid on, then remove the lid for an additional 15-20 minutes. When you make the dough, wait at least until the following day to bake it, and if you wait up to a week it will take on sourdough flavors. I almost always have a bucket of dough in my fridge for either bread or pizza. Pizza is a slightly different recipe, but works on the same principles
2 Likes
Heck ya, thank you so much!
Any time man. You don’t need to use the Dutch oven, but I think it creates a better crust. I’d also recommend using SAF instant yeast vs active yeast, but it’s hard to screw this up. The hardest part is not cutting into it as soon as you take it out of the oven. If you can wait an hour, the steam inside will continue to “finish” the loaf, but it’s not always easy to wait
2 Likes
I’m making more dough today. I will try to post pics
1 Like
ok, this was pizza dough, but same idea. I find it easiest to measure the water before the dry ingredients:
Then mix until everything is just incorporated. Basically you don’t want any clumps of flour or pools of liquid, although it’s not the end of the world if you have them. A Danish whisk is nice if you have one, but not necessary:
Loosely cover and leave at room temp until it doubles in size (or more):
When it looks like that, pop it in the fridge, and pull off fistfuls as you need them over the course of 1-2 weeks. Total active time is less than 5 minutes, and you just have to set aside enough time on baking days
6 Likes
Pan pizza tonight. It’s basically fried dough and one of the worst things for me, but I still have to make it a few times a year:
11 Likes
kind of cheating because I’m doing these for work, but here are some stuffed pancakes:
8 Likes
Safeway has pork belly and beef brisket on sale this week…so I hope to grab me a bunch n make my own bacon n stuff on my Smokey Joe 
1 Like
Pork belly is the best, but if you haven’t tried making it before, it will release a lot of fat. A LOT. It won’t be a problem, but I would avoid cooking it directly on your wood deck if you don’t want a mess. Be aware of flare ups too
1 Like
I’m doing it on a kettle, so no leakage issues.
You may be surprised. Biggest BBQ fire I ever had was smoking a pork belly at 225. If its a full belly, you can expect at least 2 cups of fat to render out
1 Like
so I can stack the kettles and use the second like a double boiler…guess that’s ‘indirect’ heat, eh? 
You’ll definitely have fire if you cook over direct coals. I have a Smokey Joe Jr at work, and I usually bank the coals all the way to one side and use a aluminum drip pan directly under the meat. It makes cleanup easier too. I’ve never used two kettles like a double boiler, but that could work I guess. Still could be an issue if the fat drips down through the vents on the bottom though. Whatever you do, just keep an eye on it and it should be fine. Set aside some time though because bacon isn’t a quick process. I usually cook pork belly fast and in smaller pieces for something like Char Siu:
Ingredients
for 2 servings
- 17 oz pork belly
MARINADE
- 2 tablespoons crushed garlic
- 1 tablespoon honey
- 1 tablespoon cooking wine
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon five spice
- ½ teaspoon black pepper
- ½ cup sugar
- 2 pieces preserved tofu, optional, available in local Asian supermarkets
Preparation
- Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
- Preheat the oven to 190°C (375°F).
- Place the pork belly on a grill tray.
- Roast the pork belly in the oven for 20 minutes, turning halfway through.
- Nutrition Calories: 1599 Fat: 136 grams Carbs: 54 grams Fiber: 2 grams Sugars: 47 grams Protein: 42 grams
- Enjoy!
1 Like
the double boiler kettle comment was a joke.
and most long n low cooking needs indirect heat.
I just opened this thread and my ears were promptly obliterated by royalty free music
1 Like
yeah not sure how that happened. Editing to remove the video and just link the recipe like I meant to
It just happened again to respond to this post lol
Odd that the webpage would just link as a video when copy/pasted. Odd as in I don’t think I’ll ever share recipes from there again