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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Bacon Jalapeno Cheese Sourdough

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  • 58limited
    Club Member
    • Dec 2018
    • 267
    • SE Texas
    • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

    Top | #1

    Bacon Jalapeno Cheese Sourdough

    I've been making my own natural leaven sourdough for about 5-6 years now. Aside from the standard artisan loaf, two of my favorites are bacon jalapeno cheddar and garlic parmesan rosemary. Well, today I combined both recipes plus some onion and - OMG - it is great! I am out of cheddar so I used colby jack blend and then decided "what the hell" and added parmesan, garlic , a white onion, and rosemary too.

    I use Chad Robertson's method as explained in his book Tartine Bread. I'm not going to go into too much detail on the methodology below but you can review his method on youtube or here:https://www.karenskitchenstories.com...try-bread.html

    Leaven - night before:

    100 grams all purpose flour
    100 grams whole wheat flour
    200 grams water
    1 Tbsp active sourdough starter.

    Bread:

    900 grams bread flour
    100 grams whole wheat flour
    650 grams water + 50 grams extra
    200 grams leaven
    20 grams salt.


    Mix all but the salt and 50 g water. Let set for 30-60 minutes, then add salt and the 50 grams water. Turn the dough every 30 minutes. I usually add the bacon cheddar jalapeno mixture with the first turn but today I added it at the two hour mark. I adlibbed most of this today, here is what I added:

    12 oz jalapeno bacon, 1/2 cooked (it will finish cooking in the bread). I added 1 diced white onion to the bacon while it cooked. Then I added 1 can Hatch sliced jalapenos (drained and diced - I usually use three fresh jalapenos but I am out), 1 Tbsp fresh rosemary (fine chopped) and 2 cloves minced garlic and cooked until aromatic, then removed from heat to cool (keep the bacon grease in the mixture - there is not much and the sourdough culture seems to like it). Added 1 cup colby jack cheese and 1/3 cup parmesan cheese. I turned this into the dough for the last two hours of the initial rise and continued to turn every 30 minutes.

    Divided dough into two loaves and put in baskets to rise. Preheated oven to 500* and put a cast iron Dutch oven in to preheat. Once heated, I put the loaf into the Dutch oven, cut the top, and spritzed with water. Reduced oven to 450* and cooked with the lid on for 20 minutes, then lid off for 20-25 minutes until dark brown. The bread tastes amazing but I will add more cheese next time. I usually use two cups cheddar but I was running low on cheese in general today and was too lazy to go to the store.

    This is one of the biggest oven rises I've gotten out of an artisan loaf:

    Click image for larger version  Name:	100_2795.JPG Views:	1 Size:	907.6 KB ID:	667773

    While writing this I kept going back to the kitchen to get another slice of this wonderful bread - still warm and with some butter.
    Last edited by 58limited; April 20th, 2019, 06:56 PM.
  • RonB
    Club Member
    • Apr 2016
    • 10855
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Top | #2
    Very tasty lookin'.

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 3922
      • Northern Virginia
      • 3 Weber kettles, and a PBC
        Thermopop
        Dot w two probes
        Slo n Sear
        Cold beer

      Top | #3
      Looks great!

      Comment

      • Troutman
        Member Recipe Director
        • Aug 2017
        • 6277
        • Republic of Texallence

        • OUTDOOR COOKERS
          22" Weber Kettle - Red Premium Limited Edition
          6 Burner Weber Summit Gasser
          22" and 18" Weber WSM Smoker
          18” Jumbo Joe
          36" double door Lyfe Tyme offset stick burner (SOLD !)
          Pitts & Spitts Pellet Pro 2436
          BBQ ACCESSORIES
          Classic Thermopen
          Thermoworks SMOKE
          Fireboard Pro with Pit Viper fan
          Grill Grates
          SNS for the 22" Weber kettle
          A-MAZE-N Smoker 12" Tube & Tray
          Weber stainless veggie basket
          Weber stainless fish basket
          Weber stainless rib rack
          Phat Mat cooking mats
          Barbestar BBQ Cooking Gloves
          WOOD & PELLET PREFERENCES
          For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
          For Chicken & other fowl = competition blend, cherry/oak/hickory
          For Turkey = 100% hickory or competition blend
          For Pork Shoulder = mesquite, oak or hickory
          For Pork Chops or Ribs = 100% applewood
          SOUS VIDE
          Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
          INDOOR COOKWARE
          Generic Calphalon non-stick cookware set of pots and pans
          12" & 14" All-Clad Stainless skillets
          Cast Iron 12" skillet by Victoria
          La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
          La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
          Old Revere Wear Copper & Stainless Pots (handed down)

          JA Henckels 15 piece Stainless Knife Set
          Victorinox 12" Fibrox Pro Slicing Knive
          Victorinox 6" Curved Boning Knife
          Set of Dalstrong Japanese Steak Knives

        Top | #4
        I love bread. I love artisan bread even more. My talents have always leaned toward the savory, I’m not a baker. Looking at you’re delicious loaf maybe I need to reconsider that.

        Comment


        • 58limited
          58limited commented
          Editing a comment
          The method I used is not really hard but is a bit time consuming - natural sour dough is a slow process. I usually coincide my baking with housework so I'll be nearby to turn the dough every 30-45 minutes. The turning itself only takes a minute. You have to do that for the first 3-4 hours, depending on how fast the dough rises. After that, about 30 minutes to divide, rest, and shape the dough then another 3-4 hours to rise. There are tricks to work around a busy schedule - cold rising, etc.

        • 58limited
          58limited commented
          Editing a comment
          Try this faster easier bread - nice and moist, great flavor - I've made it several times: https://youtu.be/GDNWZF70wcc
      • CaptainMike
        Club Member
        • Nov 2015
        • 2108
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        Top | #5
        Wonderful! I've been thinking of doing a jalapeno cheesebread and this is now the motivation. Thanks for taking the time to write it up.

        Comment

        • ofelles
          Club Member
          • Jun 2018
          • 727
          • Brentwood CA
          • Yoder YS640 on Comp cart
            Klose Charcoal Grill
            VacMaster Pro 380 sealer
            Maverick ET-733
            Maverick PT-75
            Thermoworks Signal
            Thermoworks Dot

          Top | #6
          A few years ago, I got into making breads. Sourdough and Ciabatta mostly. Although the bread was the best I slowly stopped; time consuming and oven space (and I’m just lazy).
          Now with the Yoder maybe I’ll try again. Thanks for the inspiration and that recipe sound so good!

          Comment


          • 58limited
            58limited commented
            Editing a comment
            Yes, its time consuming. I haven't baked since before the new year. I was feeding the cultures (I have 5 different ones) the other day and decided to take advantage of the holiday weekend to bake. I have day old dough in the fridge for pizza and focaccia - should have an amazing flavor after a day or so.
            Last edited by 58limited; April 21st, 2019, 12:43 PM.

          • ofelles
            ofelles commented
            Editing a comment
            Yea maintaining the cultures was my downfall.
            '58 Buick and Olds always have loved them by the way

          • 58limited
            58limited commented
            Editing a comment
            Wish I had a '58 Olds to go with my '58 Buick. Love chrome!
        • CaptainMike
          Club Member
          • Nov 2015
          • 2108
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          Top | #7
          58limited you mention maintaining 5 different cultures. How do you store them to ensure they are not repopulated with the local yeast cultures? Do you feed them differently to accomplish different profiles?

          Comment


          • 58limited
            58limited commented
            Editing a comment
            I keep them in my fridge and only feed one at a time. Some say that eventually the cultures will change to reflect local conditions but all of mine still smell and taste different even after several years. I use King Arthur flour to feed, flour has yeast that may take over but it is the lactobacillus bacteria that really make the character of a culture. I think I have been able to exclude local lactobacilli (sterile technique and fast work-lid off very short time) to keep the original character

          • CaptainMike
            CaptainMike commented
            Editing a comment
            That makes sense, thanks for the reply.
        • BreadMen
          Former Member
          • Jul 2019
          • 1

          Top | #8
          I often cook bread myself.
          This recipe is very tasty.

          Easy Keto Zucchini Bread

          And most importantly, you will not spend a lot of energy, because it is very easy.

          Attached Files

          Comment


          • RonB
            RonB commented
            Editing a comment
            Welcome to The Pit. Nice lookin loaf too.
        • scottranda
          Charter Member
          • May 2015
          • 1450
          • Charlotte, NC

          Top | #9
          Looks awesome! Just making sure you’ve also seen the other massive thread on sourdough. Some good discussion there.

          https://pitmaster.amazingribs.com/fo...ourdough-bread

          we’d love to see more of your breads!!

          Comment

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          Meat-Up in Memphis 2020

          Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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          About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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