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**WayneT** · October 6, 2022, 05:20 PM

I made a boule using a hybrid Forkish-Reinhart method. I just got the Forkish book yesterday and have devoured the first 5 chapters.

I used the Forkish baker’s formula and method for mixing the dough and the Reinhart method for baking since I don’t have a Dutch oven. Autolyse the flour and water then added the yeast and salt and mixed in a cambro container. Also did the folding and pinching in the cambro. I’ve never allowed a dough to bulk ferment for 5 hours before so this was new for me.

After shaping and proofing in a banneton.

Came out at about 198.5F. I was shocked it wasn’t over 200F since I baked this boule for 25 mins directly on my baking stone. I used Reinhart’s steaming method - boiling water in a pan followed by 3 mists of the oven sidewalls 30 secs apart.

Top hole structure was awesome but not so much the bottom. I need to either proof longer or handle it more carefully when taking it out of the banneton.

**Allon** · October 6, 2022, 06:09 PM

First cook on the be Bronco...

Vent settings and blue smoke...

pork ribs with salt and pepper with a touch of thyme.

They evaporated as soon as I brought them in.

**troymeister** · October 6, 2022, 06:57 PM

Panko Parmesan Crusted Chicken Breast with Whole Wheat Pasta Aglio e Olio, Mascarpone Stuffed Mushrooms and Insalata de Italiano.

**WayneT** · October 7, 2022, 04:04 AM

I'll take some o' them 'shrooms please! It all sounds delicious! Nice cook.

**Jimmal65** · October 7, 2022, 05:16 AM

Korean dish Buldak (Fire chicken)
grilled chicken thighs glazed with a gojuchang, garlic, ginger, soy sauce, honey sauce then finished under a broiler topped with mozzarella, sesame seeds and chives (didn't have scallions)

Attached Files

**Skip** · October 7, 2022, 06:11 AM

BBQ Pork Pizza in the BGE. I used KA Pizza Flour Blend...a very good option IMO. A good chewy crust!

**ItsAllGoneToTheDogs** · October 7, 2022, 12:55 PM

wrgilb gave me this idea from the canned tuna thread, since I used mayo I figured it belonged here more than that thread.

I didn't have capers, so used a splash of lemon juice to level out the sweetness of the cornishons.

**surfdog** · October 7, 2022, 12:56 PM

Not so much cooking as brining…except for the bagels…but bagels are simple enough for a child to do.
Anyway…lox & bagels. Sliced ridiculously thin. ;-)
With capers on the GF’s because that’s how she likes â€˜em. And I’m not about to argue that one. LOL

More or less followed recipes from Sam the Cooking Guy. Didn’t smoke the cream cheese though…I forgot to yesterday and didn’t wake up early enough today. Doh!

**Sid P** · October 7, 2022, 04:57 PM

Pizza night on the Roccbox. We cut the cheese into 1/4" cubes instead of shredding it, and it improves both the look and texture in my opinion. A classic margherita for me:

Tomatoes, olives, and basil for my bride:

**DaveD** · October 7, 2022, 05:33 PM

Climbing back on the horse with some simple green chile cheeseburgers for us convalescents. 80/20 ground beef from CrowdCow, 1/3lb/150g patties seasoned with SPG on the Weber gasser with GrillGrates flat side up. Chiles from the batch we got from Hatch in late August. Flipped every couple minutes and put the cheese on when ITs hit the mid-140sF/low 60sC. Got well into the safe zone but remained super juicy, and very good beefy flavor. Happy campers.

**Richard Chrz** · October 7, 2022, 05:42 PM

I had a pizza dough ready, I had left over smoked Mac& Cheese, also kind of wanted pepperoni.

**radiodome21** · October 7, 2022, 06:09 PM

Aldi Salmon. Wife seasoned it with a bunch of stuff including BBQ sauce. Fantastic. Done on the ole SNS.

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**WayneT** · October 7, 2022, 06:10 PM

I’m flying solo tonight so what better time to try out my vortex. Let’s do some crispy, lemon-pepper wings.

I tossed them in some baking powder first then hit them with Kinder’s Lemon-Pepper seasoning.

I rearranged the coals some after seeing a cool spot. Only put half a chimney in and then wondered if that was enough.

I guess it was. They crisped up nicely and were done in about 45 mins.

I guess every â€˜one’ here enjoyed them. The bone yard says so.

**troymeister** · October 7, 2022, 07:01 PM

Some Surf and Turf tonight....Lobster Tails on sale for $4.99 ea. Flank Steak on sale too. I forgot how much but it wasn't too painful. Along with a Little soy sesame Asparagus. All cooked on the Weber 22 with SnS and a little Oak Smoke.