Tag Archives: BBQ bread

“Imagination is everything. It is the preview of life’s coming attractions.” Albert Einstein

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I’ve spent the last few times with my Big Green Egg #BGE playing with versions of roasted chicken. Spatchcock is the style but the flavours have moved from tequila lime and paprika garlic to the classic BBQ sauced.

BBQ Chicken and Jalapeno PizzaTwo things I have found out. The best,  juiciest chicken comes out when cooked on a stone, and second the quick sear before serving gives you the crispness that you’re looking for when you steal that piece of skin.

So why you ask is there a picture of a pizza here? The chicken was Monday night; the pizza was the leftover night! I have a tendency to cook past the serving requirements but I hate waste. So the experimentations have resulted in soups, wraps, salads, sandwiches and the best of all, pizza.

I have a wonderful bread dough recipe. Easy, tasty and works well as the crust on a pizza, so I thought I would share. This makes 2

4 cups All Purpose flour (keep extra for dusting)

4 cups Semolina flour

2 packages traditional yeast

3 tbsp. Honey

2 tbsp. fine salt

2 tbsp. garlic powder

3 tbsp. dried chopped onions

3 cups tepid water (note: if the water is too hot it will kill the yeast. It should be around body temperature.)

Measure out water and add honey to it and stir. Add yeast and wait till it foams.

Mix all the dry ingredients in a large bowl and make sure they are well incorporated.

Slowly work in your water and yeast combination with your hands. Judge the consistency. If it’s too sticky dust in some more flour, too dry add a little extra water. Work it till you have a smooth cohesive very large ball.

Sprinkle flour on your work surface and kneed the dough for 4 to 5 minutes.

At this point I divide the dough in two and place each in an oiled and floured bowl to rise.

Here’s a trick. Take plastic wrap, spray one side with cooking spray or just oil it with a brush. Put that side against towards the dough to cover. Then cover with a cloth. This way the dough wont sticks to the plastic when it rises and protects the cloth.

Place the covered bowl in a draft free area. I use my cold oven. It’s warm in there and the dough won’t be disturbed.

Wait an hour to an hour and a half for the rise.

Take out the dough, dust your work surface with flour, and kneed it again. Maybe a minute then back in the bowl covered for a second rise. Another hour or so.

When done for can either make bread, focaccia, or pizza with what you have created.

And if you have left over BBQ’d chicken, all the better.

Mine has a homemade tomato base, Gouda, bocconcini, jalapenos, red onion and the pulled remnants of the chicken from the night before.

I have baked this bread inside and outside. Same with the pizza. If you can do it on your grill or #BGE all the better to add a little smoke because we all know, a little smoke and fire makes everything better!

Be well and eat well

Scott

“Reality is frequently inaccurate.” ― Douglas Adams, The Restaurant at the End of the Universe

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What's for dinner when there's nothing to cook!

What’s for dinner when there’s nothing to cook!

So the cupboards are bare after the holidays. That’s a good thing. But not tonight! It’s -20c with the wind chill and I’m not going out. Too damn cold.

I have sausage meat, pasta, and various canned products. So fire up the BGE and let’s see what happens.

Canned tomatoes, onions, garlic, and the ground sausage and we have a sauce for the penne to bake on the BGE. A little flour, yeast, and water and we have a loaf for the cast iron pan. With a little imagination you can take what you have and create something from scratch without a lot of effort. Taking a look around made the bread into a garlic and onion loaf. A little left over red wine in the sauce and with parmesan rind to cream it out and dinner is served.

The idea is not to be spectacular every time but to add a little creativity, thought, and imagination. Although the sauce was made inside, (-20c outside just to remind you) the pasta and bread was baked outside to add a little smoke, flavor, and love.

We’ve all seen chopped and Iron Chef and the black box concept. Sometime you just need to look in the freezer and pantry to come up with something. Use your imagination! Substitute! Change it up and see what happens. Recipes are guidelines and are not carved in stone. The cooking police will not show up at your door and you might just find a new creation to add to your arsenal!

Be well and eat well!

Scott

Baby it's cold outside!

Baby it’s cold outside!

 

There's nothing better than fresh baked bread!

There’s nothing better than fresh baked bread!