BBQ, Grilling and Smoking

Topic / Topic starter Replies Last postsort ascending
Normal topic Smokers and Smoke Ring
by Chris Klindt » Wed, 2016-09-14 07:39
1
by Mucho Bocho
Thu, 2016-09-15 10:24
Normal topic BBQ SAUCE
by bobku » Mon, 2016-05-23 07:46
8
by Mucho Bocho
Fri, 2016-05-27 13:19
Normal topic BBQ Spare Ribs
by Zalbar » Fri, 2014-06-13 09:30
5
by benzer
Mon, 2016-05-23 08:44
Normal topic Long, long low & slow cooking involving Sous Vide & a smoker...
by Wartface » Wed, 2016-03-02 10:45
6
by Wartface
Sat, 2016-03-05 16:50
Normal topic The best way to grill or smoke a chicken... IMHO.
by Wartface » Wed, 2016-03-02 19:12
4
by Wartface
Fri, 2016-03-04 16:40
Normal topic Herb & Spice Chart
by Mark Warren » Sun, 2013-04-28 18:21
3
by ralexander0359
Thu, 2016-03-03 08:28
Normal topic Today's cook...
by Wartface » Mon, 2015-09-14 13:02
2
by Wartface
Sun, 2016-02-28 00:34
Normal topic Pizza perfection--In search of a better Neopolitan pizza dough recipe
by Mucho Bocho » Thu, 2015-07-23 09:23
11
by barryvabeach
Mon, 2015-12-21 17:34
Normal topic Let's get this BBQ started!!
by strikingtwice » Tue, 2013-04-16 12:12
0
by strikingtwice
Wed, 2015-11-11 23:32
Normal topic Bread baking outdoors... In a Ceramic oven.
by Wartface » Mon, 2015-02-16 01:03
0
by Wartface
Wed, 2015-11-11 23:31
Normal topic Ok... A BBQ trick. "Beef Love" - try it, you'll like it!
by Wartface » Mon, 2015-02-16 02:52
2
by Wartface
Wed, 2015-11-11 23:22
Normal topic Post Random BBQ Plate Pictures Here
by Mark Warren » Fri, 2013-04-19 19:32
10
by Mark Warren
Wed, 2015-11-11 23:22
Normal topic Need advice on charcoal grilling thin sliced Chicken cutlets
by bobku » Wed, 2015-06-17 07:34
1
by Wartface
Wed, 2015-11-11 23:22
Normal topic How do I cook a juicy well done Burger?
by Mark Warren » Tue, 2013-05-07 13:35
10
by CramerNH
Wed, 2015-11-11 23:22
Normal topic A extended family meal...
by Wartface » Mon, 2015-07-06 09:06
10
by Wartface
Wed, 2015-11-11 23:22
Normal topic Hard Coal for the BBQ, Never use Charcoal?
by lrsshadow » Fri, 2013-05-31 13:48
7
by elkahani
Wed, 2015-11-11 23:22
Normal topic My favorite grilled chicken...
by Wartface » Wed, 2015-08-19 09:47
4
by Mucho Bocho
Wed, 2015-11-11 23:22
Normal topic Stone on the grill
by strikingtwice » Thu, 2013-04-18 12:37
2
by jacob burton
Wed, 2015-11-11 23:22
Normal topic high hydration prefermented sourdough bread... Baked outdoors.
by Wartface » Fri, 2015-05-29 20:15
2
by Wartface
Wed, 2015-11-11 23:22
Normal topic What to expect when buying lump coal for BBQ - there will be waste.
by Mark Warren » Mon, 2013-05-06 13:44
4
by haptalon
Wed, 2015-11-11 23:22
Normal topic 2-1" thick Wagyu steaks and 2-2" thick Choice grade Ribeye steaks...
by Wartface » Mon, 2015-06-29 08:22
2
by Wartface
Wed, 2015-11-11 23:22
Normal topic New Toy
by Zalbar » Fri, 2013-05-10 06:41
3
by Marco099
Wed, 2015-11-11 23:22
Normal topic Smoking bacon and ham's
by Kit » Sat, 2014-05-24 07:11
18
by Kit
Wed, 2015-11-11 23:22
Normal topic Steakburgers... Like you get at fancy Steakhouse's
by Wartface » Sun, 2015-02-15 22:00
6
by Wartface
Wed, 2015-11-11 23:22
Normal topic BBQ'd Pizza
by Mark Warren » Tue, 2013-04-16 19:14
4
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Mongolian Pork Chops or Bone in Chicken thighs on the grill...
by Wartface » Mon, 2015-02-16 12:15
16
by Wartface
Wed, 2015-11-11 23:22
Hot topic My Father's Day gift from my Son...
by Wartface » Tue, 2015-06-23 00:14
27
by Tennessee Jed
Wed, 2015-11-11 23:22
Hot topic BBQ Post Request - Indoor Smoking
by Anonymous » Wed, 2013-05-08 12:46
26
by labradors
Wed, 2015-11-11 23:22
Normal topic Pizza on BGE
by Tennessee Jed » Sat, 2015-07-11 06:01
10
by Mucho Bocho
Wed, 2015-11-11 23:22
Normal topic Asian Rib suggestions
by strikingtwice » Tue, 2013-06-25 11:58
6
by strikingtwice
Wed, 2015-11-11 23:22
Normal topic Tri Tip baked and smoked in my Big Green Egg.
by Wartface » Mon, 2015-08-24 20:06
4
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Types of Wood for Smoking
by GreenBake » Thu, 2014-07-17 19:51
1
by Kit
Wed, 2015-11-11 23:22
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Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0