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Search took 0.01 seconds. Search: Posts Made By: Ancho Joe
Forum: Sourdoughs 10-12-2011, 12:45 PM
Replies: 3
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
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
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
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
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
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
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
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
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
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.
...
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