Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Wartface gets propped at Stella Culinary for his brioche buns!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Wartface gets propped at Stella Culinary for his brioche buns!

    Includes a shout-out to Amazing Ribs!
    Ask ten people what they like on their hamburger and you're likely to get ten different answers. But let us pause for a moment and ponder what makes a...
    Last edited by Mosca; June 12, 2015, 02:30 PM.

    #2
    Awesome!

    Comment


      #3
      Way to go Breadhead!

      Comment


        #4
        Woohoo, props to amazingribs from the GET GO!!!

        I don't know the muffin man, but I know two bread men. Neither lives on Drury Lane.

         

        Comment


          #5
          Major Kudos Breadhead! We're proud for you!

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Thank you David Parrish. I've made Chef Jacob a fan of AR too. He likes to grill at home.

          • David Parrish
            David Parrish commented
            Editing a comment
            That's what we like to hear. Keep spreading the word

          #6
          Thank you, thanks to all of you.

          I just thought Meathead's now famous Steakhouse Steakburger needed an appropriate bun to complement its greatness. Brioche just seemed to me to be the proper fit for that half pound patty. We designed it to be a half inch wider than the 4" that Meathead recommends we make the patty. That extra half inch allows you to hold it all together.

          Chef Jacob is a Master bread maker and my bread making mentor. When I told him I wanted to make this easy for beginning bakers to do in their KitchenAid stand mixer he was less than pleased. After explaining to him few of our target audience has any bread baking experience at all and we have to design a process that is very simple and easy to execute. He got behind my project 100%. He is excited about this bun too. He is going to be serving it in his restaurant. He paid to have the video produced, edited and wrote the show notes himself.

          I must say it was really fun collaborating with a Master bread maker. It took a couple of weeks and many tweaks to the recipe and the processes until we figured we had nailed it. This recipe is a true Brioche and requires an overnight delayed fermentation in your fridge. Mix it today and bake it tomorrow.

          I've also come up with a faux Brioche like Gourmet hamburger bun that has the same exact appearance but can be made in just 4 hours. I've submitted that recipe and its processes to Meathead for his review.

          Anyway... Thanks for your kind comments and I hope you all give this great hamburger bun a try.

          AKA... Breadhead
          Last edited by Breadhead; June 13, 2015, 09:27 PM.

          Comment


            #7
            Great Job! Breadhead

            --Ed

            Comment


              #8
              @Mosca

              How did you find out about this so quick? That was posted on StellaCulinary.com yesterday evening.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                I look at AmazingRibs.com as my outdoor cooking guiding light.

                I look at StellaCulinary.com as my indoor cooking guiding light.

                Both website's are geared towards science and techniques.

                They are very complimentary to each other in my humble opinion.

              • Mosca
                Mosca commented
                Editing a comment
                Agreed. Add Chef Steps to that as well. Even though Chef Steps' recipes can be a bit involved for me, there are certainly others out there who would love to tackle that stuff. And there is still a lot of great, science based information there.

              • Breadhead
                Breadhead commented
                Editing a comment
                @Mosca

                Cooks Illistrated is top of the heap too.

                I got the idea for the rings to final shape the hamburger buns from ChefSteps.

              #9
              If you click on the link for the Brioche hamburger buns and scroll all the way down to the bottom of the show notes you will discover that you can also make Brioche donuts out of this same exact recipe. Mmmmm

              Comment


                #10
                Chef Jacob posted this on his website.

                Comment


                  #11
                  Kudos Wartface! Awesome project!

                  Comment


                    #12
                    Congratulations Breadhead! Well deserved for your dedication and hard work.

                    Comment


                    • Breadhead
                      Breadhead commented
                      Editing a comment
                      Thank you fuzzydaddy. When you're doing what you love to do it doesn't seem like work.

                      I had never heard of Brioche a few months ago. But when I Decided to come up with a beautiful bun to go with Meathead's 8oz Steakhouse Steakburger patty I decided I needed to learn how to make Brioche bread.

                      Chef Jacob is my bread baking mentor. Together we baked 100's of buns to get this just right. It was fun working with a Master baker like him.

                    #13
                    Awesome, hope to screw up a batch or two of these tomorrow, and maybe get them right the next day.

                    Comment


                    • Breadhead
                      Breadhead commented
                      Editing a comment
                      @John

                      You might be surprised how easy it is... Follow Chef Jacob's video just like you follow Meathead's instructions on temp control and his recipes. Chef Jacob and I worked hard to make the recipe and the process a no brainer.

                      Just follow the video exactly and you will have the best buns in your neighborhood.😎

                      Thank you for wanting to try it. I was hoping my fellow Pit members would give it a try.

                      Take pictures...
                      Last edited by Breadhead; June 13, 2015, 08:57 PM.

                    #14
                    Originally posted by Wartface View Post
                    Just follow the video exactly and you will have the best buns in your neighborhood..
                    I heard the same thing said with a P90X video!

                    Comment


                    • Breadhead
                      Breadhead commented
                      Editing a comment
                      @Huskee😁

                    #15
                    This isn't quite the original but should do since I can say hey Breadhead, I am assuming that is a name change I haven't been paying attention? Anyway I have been doing some other breads with the kids (challah and dinner rolls) and needed to do another batch of these, my fourth try, and ran into an issue that has happened every time other than the first that you can hopefully help with. When I pull these out of the fridge and portion them the outside seems to 'melt' and is very messy to roll up. The part where you palm them to roll them around? By that point the outside is so sticky that a good bit sticks to the surface and a bit to my hand so it is a spiky ball and doesn't get tight at all. Any idea what I could be doing wrong or to fix? I don't think flour would help, I spray everything including my hands, maybe a few minutes in the freezer after portioning?

                    The results are terrific either way, just curious.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    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 because temperature control is so much easier.

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


                    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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                    Click here to read our detailed review of the PK 360

                    Click here to order directly and get an exclusive AmazingRibs.com deal



                    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


                    The Cool Kettle With The Hinged Hood We Always Wanted


                    Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special

                     

                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.


                    GrillGrates Take Gas Grills To The InfraredZone


                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily 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.

                    Click here for more about what makes these grates so special


                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker