Pork Buns (pic heavy)

Desert Oasis Woman

Left over frozen butt from December Egg cook reheated in vinegar red sauce, Artisan Bread in 5 Minutes a Day Light Wheat dough, new FibraMent-D oven baing stone,
and hubby who loves to cook my requests==good eats :woohoo:

Pharmeggist

Tell me more about the 5 minute a day light wheat dough... Do you make it? I never had pork served that way before looks like I need to give it a try NICE PICTURES

Grandpas Grub

Very nice looking cook.

GG

Desert Oasis Woman

Artisan Bread in Five Minutes a Day
Hertzberg & Francois (2007)
several types of "wet" bread dough kept in fridge up to 2 weeks; longer in fridge, more like sourdough tartness :P
quick and easy to make meals after long days at work:

Buster Dog BBQ

Can you share the bread recipe and technique?

emt_24

Buster Dog BBQ wrote:

Can you share the bread recipe and technique?

I 2nd that, without a recipe your just a tease

emt_24

Buster Dog BBQ wrote:

Can you share the bread recipe and technique?

I 2nd that, without a recipe your just a tease

Desert Oasis Woman

well I AM a flirt, but teasing with food must be what you gents have been calling food porn :evil:
Seriously, would love to share the dough recipe, but can I reproduce the recipe from the source on this forum or would that infringe on copyright laws?

As for the pork, had scraped off all visible fat before freezing a big handful. Reheated until almost dry in:

LexingtonBBQ Sauce from http://ramblekatz.com/Blog/?p=106
1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 Tbs sugar
3/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes

whisk and use for sauce over pulled pork, and serve some at table

made it for 1st pulled pork and just finished it off with this last of the "2 butt cook"

figured I could use and site source from internet blog hope I don't get arrested or my cabinet post revolked