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Jamaica Jam

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Comments

  • 20stone
    20stone Posts: 1,961
    We could have just waited a few months, and saved ourselves a lot of trouble:
    https://houston.eater.com/2017/11/6/16614616/golden-krust-jamaican-three-corners-opening-houston

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • caliking
    caliking Posts: 19,780
    20stone said:
    We could have just waited a few months, and saved ourselves a lot of trouble:
    https://houston.eater.com/2017/11/6/16614616/golden-krust-jamaican-three-corners-opening-houston

    My sis would bring us patties from Golden Krust in NJ every now and then. They're not bad at all. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • caliking
    caliking Posts: 19,780
    Tweaked the recipe for coco bread a little, and they turned out better than the first attempt. Posting this here mainly so I can easily find it later, but also for folks like @20stone who wanted the recipe. 

    This is the recipe I started with= https://cooklikeajamaican.com/jamaican-coco-bread-recipe-video/

    Made some changes (like subbing sourdough for the yeast), and other adjustments in v1.1.

    Sourdough Coco Bread v1.1

    Levain; 
    APF   100g
    Water  50g
    Starter 50g

    - Mix and leave at room temp or a warm spot for about 8hrs.

    Dough:

    APF    455g
    Coconut milk 235ml
    Sugar  1 TBSP
    Salt (table)    1tsp
    Butter (unsalted, melted)   4 TBSP   + extra for brushing.

    - Dissolve the sugar in the coconut milk + butter, then add to the flour.
    - Mix/knead by hand for 5 mins
    - Let the flour hydrate for 30mins
    - Add the levain. Knead well to incorporate it into the dough (5 mins)
    - Leave at room temp for 30mins
    - Add salt. Fold the dough 4 times. Repeat folds every 30 mins, 3 more times (bulk rise= 2 hrs). 

    - Set the oven or egg to 400°F.

    - Turn the dough out onto a floured surface and divide into ~12 pieces, weighing 80g each. Lightly roll each piece into a ball.
    - Roll the balls out into ovals, ~ 6" long. Fold in half to make semicircles.
    - Cover with a towel or plastic wrap, and proof for 1 hr. 

    - Bake for 20 mins or so, middle rack in the oven. Cover the bread with foil for the first 10-15mins, otherwise the tops may brown before the bread is done.

    - Brush the top of the coco breads with melted butter, then eat them while they're still warm :) 


    If anyone tries this, or has any tips, do let me know. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.