Recent content by Ancho Joe

I have no experience with salt rising bread, but have read that inhibitors used to prevent potatoes from sprouting can kill the bacteria the starter is trying to grow. The recommendation was similar to NoraC's suggestion: organic potatoes. In fact, organic ingredients all the way. See: Salt...

Cervantes, I suspect the problem is too much yeast, leading to overproofing. If you are letting the dough first rise for 30 minutes, and after shaping letting them proof for 15 to 20 minutes and 10 minutes more, then yeast should be around 1.5% of the weight of the flour or 7 g (about one...

Hey River City. Please clarify what makes the meat dry before the skin is crispy. I assume you mean smoking at 300F or above. Also, is your first method done after smoking at lower temps to crisp up the skin? Finally, tell me more about the pan. Is it covered or is it covered in sauce...

I like to remove chicken when the breast is 170F or the thigh at 180 F. I also find that the skin is rubbery unless (like others have mentioned) the heat is above normal smoking temps. I cook chicken at 300 F temps or even a little higher.

Hey Swinchen, pretty good summary of methods/fuels folks use to Q. I've used all of those but primarily cook on a WSM. You don't have to have a pellet cooker to use pellets. I use them in foil pouches for smoke and find them available in a large variety of woods. Also, a wood fire is not...

The microwave suggestion is a good one. I don't know about 30-60 seconds; I'd try 10 second intervals until it's moist.

Best ribs I've ever cooked were smoked at 275 until meat temperature was 190F. Temp. reading is not easy on ribs but worth the effort.

Thanks for the welcome. Nope, that's Droopy Dog, Tex Avery's cartoon pinacle. 'member Droopy would walk out and say, "Hi folks. You know what? I'm the hero." I love that.:lol:

New kid on block. Like to cook like my Father before me. Lived around the South and Southwest, so I'm into BBQ, Texas Red, gumbos, grilling and a Brunswick Stew or two. I'm still dummer than dirt about cooking and looking forward to learning a thang or two. Live near Atlanta with my wife and 2...

Prof. Minion is correct (anyone surprised?). Here's a poor example of a stall or plateau. My first pic here, so bear with me. Click on plot to see bigger picture. Note the break in temp rise. I have seen even more noticeable plateaus where the temp seemed to stay at 160 for a looooong time.