Includes a shout-out to Amazing Ribs!
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Wartface gets propped at Stella Culinary for his brioche buns!
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Charter Member
- Oct 2014
- 8836
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Wartface gets propped at Stella Culinary for his brioche buns!
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.Tags: None
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Administrator
- May 2014
- 19888
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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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.
Shot From Shrek, I Like The Most (Little Gingerbread~♪)
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Thank you David Parrish. I've made Chef Jacob a fan of AR too. He likes to grill at home.
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That's what we like to hear. Keep spreading the word
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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... BreadheadLast edited by Breadhead; June 13, 2015, 09:27 PM.
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@Mosca
How did you find out about this so quick? That was posted on StellaCulinary.com yesterday evening.
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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.
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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.
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Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
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Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
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Club Member
- Nov 2014
- 5104
- Summerfield FL, NE of The Villages
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Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
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SnS #3 I was their first customer.
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Grill Grates.
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Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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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.
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Awesome, hope to screw up a batch or two of these tomorrow, and maybe get them right the next day.
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@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.
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Administrator
- May 2014
- 19888
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
-
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.
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