Chef Jacob... We hit a Grand Slam with our Jumbo Brioche hamburger bun with Meathead from AmazingRibs.com. He produced 2 batches of our recipe exactly to our specifications. He baked 6 buns indoors in his kitchen. He baked 3 buns on his charcoal burning Kettle grill. He baked 3 buns on his Big Green Egg. He said they turned out beautiful (except we both burned the bottoms at 400 degrees on the BGE) and were the perfect fit for his World Famous 8oz "Steakhouse Steakburger" hamburger patty. He said your video on how to execute this recipe made it easy for him to duplicate our recipe and the proper processes so even he could do it. This is a man that a year ago told me he had a fear of flour! He liked it so much he said he is going to include it in his 300,000 word BBQ cookbook that he is turning into his publisher tomorrow. You, StellaCulinary.com and I will all get proper credit in his book and on his website. Good job Chef Jacob!!! He is a very famous person in the world of BBQ and he has been working on this book for a long time because people have been pushing him to publish all of his knowledge for all of us backyard Pit Master wanna be's. Anyway... The NEW mission is to come up with a recipe that will produce not only a Jumbo Beautiful tasty bun for an 8oz hamburger patty that takes a day and a 1/2 to do properly. Now he needs a dough that his audience can mix in the morning and bake in the afternoon so it can be served for dinner that night. He wants this dough to be used for everything BBQ. Hamburger buns, hotdog buns, sausage buns, hoagie rolls, dinner rolls. Pulled pork is BIG in the BBQ world too, they can use the hamburger buns for that. I have been experimenting already with 2 different recipes/formula's so far. I would appreciate it if you would review them and critic them from a professional bakers viewpoint. Not only the formula but the process too. Thank you for whatever help you can be on this NEW challenge.
Breadhead, that's what Meathead calls me.