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Complacency

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  • gwschenk
    Club Member
    • Aug 2015
    • 182
    • Sierra Madre, Calif.
    • Weber Smokey Mountain 18.5", Weber kettle 22", Thermoworks Thermopop and DOT

    Complacency

    Complacency...it'll get you.

    I'm doing my usual smoked chicken. Simple. WSM, Stubb's charcoal, dry water pan, two chunks applewood, vents wide open. Takes 1 and a half hours to produce a beautiful juicy smoked bird. Everytime. Time after time. All the time. Like clockwork.

    This weekend I didn't even bother to set up the DOT thermometer. At 90 minutes went to the smoker to check the temp and it was 195 in the breast.

    It was a little dry. Still delicious. The leftovers made good chicken salad.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    #2
    Repetition can make one's mind wonder... sometimes creating disappointing results.😬 But even an over cooked chicken is darn tasty.πŸ‘…

    Comment

    • gwschenk
      Club Member
      • Aug 2015
      • 182
      • Sierra Madre, Calif.
      • Weber Smokey Mountain 18.5", Weber kettle 22", Thermoworks Thermopop and DOT

      #3
      Breadhead, BTW, I just got back from the Orange County Fair. I saw the winner of the bread contest. It was a loaf of sourdough. Take my advice, enter one of your loaves next year, you'll win going away.

      Last weekend I made my pan bread. If I had entered that it would have won something. The loaf of white sandwich bread that got third place was undercooked, and had to thin a crust. Pretty good crumb though.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 0

        #4
        Originally posted by gwschenk View Post
        Breadhead, BTW, I just got back from the Orange County Fair. I saw the winner of the bread contest. It was a loaf of sourdough. Take my advice, enter one of your loaves next year, you'll win going away.

        Last weekend I made my pan bread. If I had entered that it would have won something. The loaf of white sandwich bread that got third place was undercooked, and had to thin a crust. Pretty good crumb though.
        To me bread making and BBQ were things I latched onto after retiring. I've always been a pretty intense guy. I need projects. I don't like being average. Bread making caught my attention mostly because of the science of it. It seemed so way out there that I decided I have to figure this out.πŸ€” Then I realized that Artisan bread making was really a lost art form that got wiped out when the chemist's figured out how to dry yeast so it could be sold to bread factories and to housewives in small packages. So spending a day or 3 to make extraordinary bread was no longer desirable. Then they invented bread making machines and standup mixers. So the 5000 year old tradition of sourdough bread making was pretty much wiped out in 3 generations.

        When I started studying it there were only a few of us. We all traded our knowledge willingly, like I do on AR. We all encouraged each other to go to the next level. We all knew it wasn't the recipe... it was the TECHNIQUES, how and when you touch the doughπŸ€” My goal back then was to be able to make as good a loaf of sourdough bread as any bread maker in the world. A lofty goal that I knew was impossible. I've NOT reached that goal but I know there aren't many people in the world that can make a more perfect loaf of sourdough bread than me.😎

        But like my bread making mentor said, Jacob Burton, no one, no one... knows it all.

        I've had people want me to provide their businesses with my sourdough bread, my Brioche buns and my lemon pound cake, but... I'm retired for a reason. I really like helping my son's family and spending time with my grandkids and my dog.

        Making the elusive PERFECT loaf of sourdough bread is a guilty pleasure that few people on this earth will EVER be blessed with the time to figure out how to pull it off. Once they do that it is a highly emotional occurrence that will literally make you weep.πŸ˜‚

        I've had all of my bread pleasures I need... I have no desire to compete. I prefer to teach.πŸ‘

        Comment


        • gwschenk
          gwschenk commented
          Editing a comment
          It's a hoot to enter something in the fair. It got me a free ticket to the fair! I'm looking forward to trying some sourdough when I retire. For right now my yeast raised pan bread and dinner rolls will have to do. And they are tasty.

        • Breadhead
          Breadhead commented
          Editing a comment
          Changing from commercial yeast to sourdough is easy. It just requires more waiting time. Bread makers are good at waiting, and so are Pit Masters.πŸ‘

        • EdF
          EdF commented
          Editing a comment
          It's good to identify what's important and fills your sails. We aren't here all that long.
      • Karon Adams
        Charter Member
        • Feb 2015
        • 1515
        • Chattanooga TN
        • Karon Adams
          Consort of the Flame
          Cooking is a Sacred Endeavour
          Big Poppa's Drum conversion
          Maverick wireless meat & grill thermometers
          Thermopen Instant Read Thermometer
          Pit IQ blower

        #5
        One of the things I love about bread is what brought me to soap 25 years ago and custard, and Ice Cream and Marshmallows. it's always a basic skill that can be tailored to any taste. changing any of the elements of bread creates something new and every addition creates a new kind of flavor. Bread is a magical thing.

        Comment


        • Karon Adams
          Karon Adams commented
          Editing a comment
          I play by volume when I am making something not too technical, easy, bulletproof recipe. when I really don't need or feel like precision. somethings don't always need it. some things, are best judged on the day and by eye. even in bread, some things have to be adjusted for weather.

        • Karon Adams
          Karon Adams commented
          Editing a comment
          today, in ChattaVegas, it's stormy and moist. very moist. I would not consider doing a meringue today, for instance. it would just be a pita. heck, I made popcorn and it was chewy within 30 minutes! BUT! It's a GREAT day for gourgeres

        • Breadhead
          Breadhead commented
          Editing a comment
          I do my rubs by weight because I'm splitting an ounce into 28 parts. Because I don't have to even think about how hard I'm going to compact the brown sugar in a 1 cup measuring utensil. Because I know I can EXACTLY repeat my last batch. Because if I want to reduce the pepper slightly, I can.
      • Karon Adams
        Charter Member
        • Feb 2015
        • 1515
        • Chattanooga TN
        • Karon Adams
          Consort of the Flame
          Cooking is a Sacred Endeavour
          Big Poppa's Drum conversion
          Maverick wireless meat & grill thermometers
          Thermopen Instant Read Thermometer
          Pit IQ blower

        #6
        splitting an ounce to 28 sections is easy. each one is one gram. 28 grams to an ounce

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Yes... the metric system is better for cooking...πŸ‘

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      Meat-Up in Memphis 2021

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