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Posts Made By:
Ancho Joe
Forum:
Sourdoughs
10-12-2011, 12:45 PM
Replies:
3
Making a starter for Salt Rising Bread
Views:
4,485
Posted By
Ancho Joe
I have no experience with salt rising bread, but...
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...
Forum:
Yeast Breads, Rolls & Braids
10-12-2011, 08:14 AM
Replies:
9
Having trouble with my bagels
Views:
1,854
Posted By
Ancho Joe
Cervantes, I suspect the problem is too much...
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...
Forum:
BBQ & Smokin' Meats
08-20-2007, 10:45 AM
Replies:
7
Chewy skin on smoked chicken.
Views:
15,401
Posted By
Ancho Joe
Hey River City. Please clarify what makes...
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...
Forum:
BBQ & Smokin' Meats
06-29-2007, 10:02 AM
Replies:
7
Chewy skin on smoked chicken.
Views:
15,401
Posted By
Ancho Joe
I like to remove chicken when the breast is 170F...
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...
Forum:
BBQ & Smokin' Meats
06-21-2007, 10:38 AM
Replies:
6
Confused about fuels
Views:
1,345
Posted By
Ancho Joe
Hey Swinchen, pretty good summary of...
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...
Forum:
Breads, Pizza & Sandwiches
09-24-2006, 11:20 PM
Replies:
11
Is there a way to return some moisture to bread?
Views:
3,973
Posted By
Ancho Joe
The microwave suggestion is a good one. I don't...
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.
Forum:
BBQ & Smokin' Meats
09-23-2006, 01:24 PM
Replies:
12
Smoked Ribs (philosophical discussion)
Views:
7,005
Posted By
Ancho Joe
Best ribs I've ever cooked were smoked at 275...
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.
Forum:
New Member Introductions!
09-23-2006, 01:03 PM
Replies:
13
Hi Dare!
Views:
1,711
Posted By
Ancho Joe
Thanks for the welcome. Nope, that's Droopy Dog,...
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:
Forum:
New Member Introductions!
09-22-2006, 04:22 PM
Replies:
13
Hi Dare!
Views:
1,711
Posted By
Ancho Joe
Hi Dare!
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...
Forum:
BBQ & Smokin' Meats
09-22-2006, 03:45 PM
Replies:
13
Brisket Smoking Question
Views:
21,512
Posted By
Ancho Joe
Prof. Minion is correct (anyone surprised?)....
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.
...
Showing results 1 to 10 of 10
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