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Wild Yeast

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Comments

  • SciAggieSciAggie Posts: 6,472
    Nice work y’all!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • JohnInCarolinaJohnInCarolina Posts: 21,040
    caliking said:
    Pain au bacon.  Because ya gotta do sumthin when you decide to cure 10lbs of bacon =)

    Added red onion sautéed in bacon grease     . The bacon grease in the dough made a greater impact on the dough, IMO. The crumb has a lovely, velvety texture. 
    I officially hate you right now.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • SciAggieSciAggie Posts: 6,472
    @caliking That’s just some genius right there. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • calikingcaliking Posts: 15,674
    Thanks @SciAggie @JohnInCarolina . This has been on my list for quite some time. Having surplus bacon was the right impetus :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SciAggieSciAggie Posts: 6,472
    @caliking "surplus" bacon is a rare thing.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • nolaeggheadnolaegghead Posts: 38,169
    SciAggie said:
    @caliking "surplus" bacon is a rare thing.
    I jump on those big 10 lb boxes of bacon scraps left over from a slicing line.  Like a buck fifty a pound.  That's kind of "surplus". Otherwise, no such thing.

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • FarmingPhDFarmingPhD Posts: 653
    Wild yeast only, impressive what it does overnight.

  • calikingcaliking Posts: 15,674
    Things are getting feisty over there, @FarmingPhD :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SmartyPantzSmartyPantz Posts: 145
    Here is a step by step walk through and recipe for my sourdough bread.  I am a novice, but this seems to work.  I borrowed everything from Joshua Weissman - so I gotta give credit where credit is due.  ENJOY!


    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
  • mr toadmr toad Posts: 758

    NPHuskerFL - what loge pan are you baking with?
    girbim  - What is the red dish you are baking in?

    Thank you - MrToad
    See no Evil - Hear no Evil - Speak no Evil
                        Smoke no Evil 
  • paqmanpaqman Posts: 3,720
    mr toad said:

    NPHuskerFL - what loge pan are you baking with?
    girbim  - What is the red dish you are baking in?

    Thank you - MrToad
    I haven’t seen @NPHuskerFL here in a long time @mr toad but I asked the same question a while ago and I believe it is a Challenger Bakeware.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • SciAggieSciAggie Posts: 6,472
    @mr toad He’s not active here but he is on IG. I interact with him frequently. He uses Challenger bakeware. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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