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Bacon and sourdough

To steal a title from @SciAggie's adjacent "Pastrami and sourdough" post...

I put 35 lbs of bacon into a dry cure a week ago. Rinsed and soaked overnight. Into the egg this morning with cherry and peach wood over Rockwood coals at 250. 



Then I figured, since I'm going to be home all day swapping out bacon slabs in the egg, might as well make a few loaves of sourdough using my starter from @blind99 Bob Doughlan:



Finished pics coming at the end of the day! Thinking I'll need to buy some fresh tomatoes and mozzarella and make a nice BLT for dinner...


Large BGE -- New Jersey

Comments

  • JohnInCarolinaJohnInCarolina Posts: 14,459
    You had me at bacon.
    "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


  • JacksDadJacksDad Posts: 517


    Large BGE -- New Jersey

  • BrasonBrason Posts: 312
    Wow! Just Wow!
    Cheers,

    Jason

    Orange County- CA
  • 20stone20stone Posts: 1,743
    I need a moment...

    Just awesome
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • CPFC1905CPFC1905 Posts: 524
    JacksDad said:



    Had to try a few strips...


    Manna from above.  Strong work my friend.
    I am currently working through a difficult spell waiting for a set of CI skillets I have requested as a gift.  You have captured my ambition right here.
     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
  • bluebird66bluebird66 Posts: 2,303
    Mighty fine job!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • JacksDadJacksDad Posts: 517
    edited March 17

    Thanks everyone. It was a nice Saturday. My 12 year old loved helping me out, mostly because I let him stay up until 11 pm, I think. 

    We vacuum sealed 35 lbs of bacon into 8 oz bags. Some loss with trimming etc, but we got through it all in less than three hours. 

    Now we will be delivering to friends and family and neighbors on Sunday night. Why? Just because! 


    Large BGE -- New Jersey

  • 20stone20stone Posts: 1,743
    JacksDad said:

    Thanks everyone. It was a nice Saturday. My 12 year old loved helping me out, mostly because I let him stay up until 11 pm, I think. 

    We vacuum sealed 35 lbs of bacon into 8 oz bags. Some loss with trimming etc, but we got through it all in less than three hours. 

    Now we will be delivering to friends and family and neighbors on Sunday night. Why? Just because! 


    Something that might appeal to you - If you have the Forkish book, there is a "pain au bacon" recipe, so you can have bacon IN the bread as well as ON the bread.

    https://bewitchingkitchen.com/2014/12/23/ken-forkishs-pain-au-bacon/

    Again, great post.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • NPHuskerFLNPHuskerFL Posts: 17,455
    BLT material for sure! Nice work :plus_one:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • lkapigianlkapigian Posts: 4,789
    Sweet !
    Visalia, Ca
  • blind99blind99 Posts: 4,426
    Wow that’s a lot of bacon! Awesome looking bread, too!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Nice looking cook! 

    How does one get started with sourdough bread?
  • 20stone20stone Posts: 1,743
    Nice looking cook! 

    How does one get started with sourdough bread?
    You might read through this, and, perhaps there is an egghead that can share some goo with you. 

    https://eggheadforum.com/discussion/1206737/wild-yeast
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • 20stone said:
    Nice looking cook! 

    How does one get started with sourdough bread?
    You might read through this, and, perhaps there is an egghead that can share some goo with you. 

    https://eggheadforum.com/discussion/1206737/wild-yeast
    Thank You!
  • 20stone20stone Posts: 1,743
    20stone said:
    Nice looking cook! 

    How does one get started with sourdough bread?
    You might read through this, and, perhaps there is an egghead that can share some goo with you. 

    https://eggheadforum.com/discussion/1206737/wild-yeast
    Thank You!
    ...and, to be clear, I can send you some if you don’t have someone closer. It appears that @blind99 has mastered the dehydration/reanimation process, and, perhaps, @caliking will have some of his drying batch to spare. PM me if you need some goo, but aren’t in a hurry. You can buy goo online, but getting it from a friend (or, at least, another egghead) is part of the fun of the sourcult. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • 20stone said:
    20stone said:
    Nice looking cook! 

    How does one get started with sourdough bread?
    You might read through this, and, perhaps there is an egghead that can share some goo with you. 

    https://eggheadforum.com/discussion/1206737/wild-yeast
    Thank You!
    ...and, to be clear, I can send you some if you don’t have someone closer. It appears that @blind99 has mastered the dehydration/reanimation process, and, perhaps, @caliking will have some of his drying batch to spare. PM me if you need some goo, but aren’t in a hurry. You can buy goo online, but getting it from a friend (or, at least, another egghead) is part of the fun of the sourcult. 
    Thanks . . . very generous of you and I appreciate your offer but I don't what to be a burden.  Think I'll try it from scratch and see how bad I can do. 
  • SciAggieSciAggie Posts: 3,784
    edited March 17
    That’s some good eats right there. Well done.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • JacksDadJacksDad Posts: 517

    Thanks again! 

    @marysvilleksegghead I knew basically nothing about bread two months ago. Bought a book and did a lot of reading on this site (which is a gold mine of information and friendly people). Then I just started making it. Unlike lots of other recipes, (in my limited experience) even if you don't nail a recipe, the bread still turns out pretty delicious regardless. Add long as you aren't trying some fancy technical recipe. 

    I did get my sourdough starter from people on here, and I'd be happy to share also. But even to just get started baking, using commercial yeast and beer for some of the liquid produced amazing results for me. I got the recipe from America's Test Kitchen "Bread Illustrated"'


    Large BGE -- New Jersey

  • JacksDadJacksDad Posts: 517

    Ended up with 50 packages at 10 oz each. Bought a label maker for fun...


    Large BGE -- New Jersey

  • JacksDad said:

    Thanks again! 

    @marysvilleksegghead I knew basically nothing about bread two months ago. Bought a book and did a lot of reading on this site (which is a gold mine of information and friendly people). Then I just started making it. Unlike lots of other recipes, (in my limited experience) even if you don't nail a recipe, the bread still turns out pretty delicious regardless. Add long as you aren't trying some fancy technical recipe. 

    I did get my sourdough starter from people on here, and I'd be happy to share also. But even to just get started baking, using commercial yeast and beer for some of the liquid produced amazing results for me. I got the recipe from America's Test Kitchen "Bread Illustrated"'


    What book did you buy and did it help you enough?
  • JacksDadJacksDad Posts: 517
    What book did you buy and did it help you enough?
    America's Test Kitchen "Bread Illustrated"'

    One of their first recipes is called "artisan bread" and it's super easy, with commercial yeast. 

    As others have noted, sometimes the hardest part about baking is the timing -- you have to plan ahead for the rising time etc. But the good news is that the recipes are really just  guidelines, and flexibility is part of the process. 

    Large BGE -- New Jersey

  • JacksDad said:
    What book did you buy and did it help you enough?
    America's Test Kitchen "Bread Illustrated"'

    One of their first recipes is called "artisan bread" and it's super easy, with commercial yeast. 

    As others have noted, sometimes the hardest part about baking is the timing -- you have to plan ahead for the rising time etc. But the good news is that the recipes are really just  guidelines, and flexibility is part of the process. 

    Thank You . . . ordered the book . . . will have to see how I do  lol
  • 20stone20stone Posts: 1,743
    edited March 18
    Here are a few, w my thoughts:
    Good luck!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • blind99blind99 Posts: 4,426
    20stone said:
    20stone said:
    Nice looking cook! 

    How does one get started with sourdough bread?
    You might read through this, and, perhaps there is an egghead that can share some goo with you. 

    https://eggheadforum.com/discussion/1206737/wild-yeast
    Thank You!
    ...and, to be clear, I can send you some if you don’t have someone closer. It appears that @blind99 has mastered the dehydration/reanimation process, and, perhaps, @caliking will have some of his drying batch to spare. PM me if you need some goo, but aren’t in a hurry. You can buy goo online, but getting it from a friend (or, at least, another egghead) is part of the fun of the sourcult. 
    @20stone I think i mentioned it to you offline, but for everyone else's reference, the process i used was from king arthur flour.  very easy!  we should probably drop this link over in the wild yeast thread as well.

    https://blog.kingarthurflour.com/2015/05/01/putting-sourdough-starter-hold/


    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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