Because it is so hot, I have decided I must know the answer. What do y’all do with bread crusts?
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Poll: Bread Crusts, the final frontier?!?
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Club Member
- Mar 2020
- 5057
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Poll: Bread Crusts, the final frontier?!?
42Eat them with sandwich90.48%38Garbage0%0Use as toast or bagel9.52%4Other4.76%2Tags: None
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Club Member
- Nov 2021
- 4650
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partridge in a pear treeeeeeeeeee...
I voted to eat 'em, but it does depend on the type of bread. Some crusts are much harder to chew than others, and I've got dental work I need to go easy on, so I avoid such things...
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Club Member
- Mar 2020
- 5057
- Near Chicago, IL
-
Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Huh. I was expecting a less skewed response thus far. That is interesting.
What do you do Davek8282 and SonOfAButcher ?
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Club Member
- Nov 2021
- 4650
- Alexandria, VA
-
Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partridge in a pear treeeeeeeeeee...
Struggling to find the connection between it being so hot and why you need to know this answer STEbbq...!
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You calling my toilet paper poll silly?!?! 😳 Why you I oughtta…..😂😂
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Good godamighty... thanking my lucky stars here in northern VA, a lovely 78F/25C with dew point of 60F/16C. We will have an unpleasant but brief excursion this weekend to the low 90sF with DP in the high 70s, but it will last just 2-3 days. By the weekend following we should be done with anything approaching muggy for the year. Wishing for relief for everyone!!
- 2 likes
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Club Member
- Mar 2019
- 127
- Fort Mill,South Carolina
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Masterbuilt Electric
Orion Smoker
Coyote Built in propane grill
Weston Pro Series Grinder
Beswood 10in Commercial Slicer
LEM 5lb sausage stuffer
My crusts are frozen and saved for either breadcrumbs...or I wet them and put them in meatloaf or meatballs....
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I’m not sure I fully understand the question. 🤦 I know the difference between the crust and crumb but I’ve never separated them for any reason. I’m speaking strictly about homemade bread where you can choose your bread style to deliver more of either, crust or crumb. If you’re speaking of store bought loaf bread, the only reason I would separate crust and crumb would be for croutons. Otherwise, it’s all good!
Comment
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Club Member
- Mar 2020
- 5057
- Near Chicago, IL
-
Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
I now realize I should have perhaps said heel instead of crust…but hey man, I blame Panhead John . It is hot!
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