Category: Recipes

Posted on
by
Four half-racks of BBQ pork baby-back ribs on a sheet pan.

A favorite around here are these Smoked Gochujang Ribs. That low-and-slow recipe calls for over 6 hours in the smoker, which requires some advanced planning. Since last year, we’ve had good luck with a faster recipe Brian turned me on to, I think it’s how they roll in Alabama. It calls for a slightly higher heat and can be on the table in a couple hours. The results? Almost as good as the low-and-slow method.

Recipe

I’m writing this down here so I don’t have to go digging into my message history next time I cook them:

  • Prep a couple racks of pork ribs
    • Remove silver skin
    • Slather with yellow mustard
    • Sprinkle spices on all sides: Salt, black pepper, onion powder, garlic powder, paprika. I go light here–not looking to develop a bark. I also leave out sugar to prevent burning
    • Keep in refrigerator until time to cook
  • Prepare grill for indirect cooking and stabilize the temperature around 325º
  • Put ribs on the grill bone side down, or use a rib rack
  • Cook covered maintaining temperature
  • After an hour, check the internal temperature, you’re looking for around 190-200º
  • Once ribs are at temperature, brush on your desired glaze. I glaze both sides twice letting them cook for a couple minutes between applications. Be careful not to burn the glaze at this point.
  • Remove ribs from grill and serve.

Notes

  • I generally don’t add hardwood, but it probably wouldn’t hurt, just go easy on it
  • For the glaze, I use some BBQ sauce–home made or store bought–thinned with water for easier brushing. I will try the gochujang glaze in the near future.

Posted on
by

I tried another variation of the Low Effort Sourdough Whole Wheat Sandwich Bread today. The result was so great, I neglected to take a picture of it before it was (mostly) eaten. The ratio of whole wheat to bread flour was changed to:

  • 80% whole wheat flour
  • 10% bread flour
  • 10% oats, pulsed in blender to resemble flour

The dough was noticeably drier and easier to work than the original recipe, or even the 75% whole wheat flour version. After baking, it is just a touch more dense, but still soft and sandwich-ready. The crust also seemed more tender than usual.

Special thanks to @dbazuin for giving me these flour ratios. See, sometimes you should listen to people on the internet.

Posted on
by

From the 2023 Supreme Bowl founding charter (an email): “It’s like a Super Bowl party, but without the distraction of football. Basically, an excuse to eat all the game day favorites”.

For future reference, here’s this year’s menu:

Posted on
by
Photo of whole wheat sourdough sandwich bread partially sliced on a wood cutting board.

This recipe uses 50% whole wheat flour, which gives it a nutty flavor and some bite, but not too much, and there’s a hint of sourdough tang. All that and the dense crumb makes for great sandwiches. This is our current house bread.

The basis for the recipe is this Hearty Sandwich Bread (the former house bread). Timing has been changed to allow for the longer sourdough fermentation time and the weights have been increased a touch so it fills the pan more.

Recipe

Active time: 10 minutes | Inactive time: 12.5 hours (18.5 – 20.5 hours including starter feeding)

Equipment: Large bowl, 1 pound (8.5″ x 4.5″ x 2.5″) loaf pan, scale, scraper, large dutch oven, oven

Ingredients

100gActive whole wheat starter
230gBread flour
180gWhole wheat flour
7gSalt
320gWater (room temperature)
  1. If needed, feed starter. I usually set out the filtered water so it comes to room temperature. Once the starter has at least doubled in size, go to step 2.
  2. In a large bowl, combine all ingredients and mix well until a shaggy dough forms and no dry flour remains.
  3. Cover bowl tightly with plastic wrap and allow dough to ferment for about 10 hours, it should double in size.
  4. Grease the loaf pan with butter.
  5. Turn the dough out onto a floured work surface–it’s going to be very sticky.
  6. With floured hands, pat the dough down to remove any large gas bubbles and form a rectangle.
  7. Fold the rectangle over on itself in thirds.
  8. Turn the dough 90º, repeat the patting and folding in thirds process.
  9. Pat and form a rectangle that will fit the loaf pan, lengthwise.
  10. With floured hands, roll the rectangle into a loaf and place in the pan seam side down.
  11. Cover pan with plastic wrap and place in the refrigerator overnight to proof. Alternatively, you can let it proof at room temperature for about 2 hours. In either case the dough should rise up to the top edge of the pan.
  12. If the loaf has been proofing in the refrigerator, take it out an let warm up a bit at room temperature about an 1 or 1.5 hours before you plan to bake.
  13. About 30-45 minutes before the loaf is ready to bake, place a covered dutch oven in the oven and preheat to 450º F.
  14. Slash the top of the loaf with a razor or very sharp knife.
  15. Place in preheated dutch oven, cover and bake for 30 minutes.
  16. Remove cover and turn oven down to 400º for an additional 8 minutes.
  17. When done, the top of the loaf should be medium-dark brown with an internal temperature of 190 – 200º
  18. Remove from oven and turn loaf out onto a wire rack to cool completely before slicing.
Photo of sourdough bread dough, folded in thirds on a marble counter with flour.
Bread dough folded in thirds.
Photo of whole wheat sourdough sandwich dough, shaped in a metal pan before proofing.
Bread dough rolled and placed in pan before proofing.
Photo of whole wheat sourdough sandwich dough with top scored in a metal pan.
Bread dough, proofed and scored.

Notes

  • After trying metal and glass pans for this recipe, I’ve settled on glass. The crust didn’t brown enough in the metal pan.
  • My preference for sandwich bread not too brown on the top. Turning the oven down after the first 30 minutes is just right for me. If you prefer yours more bien cuit, try leaving the oven at 450º after uncovering the dutch oven.
  • The ratio of whole wheat to bread flour can be modified to your taste. I’ve been pleased with the results of increasing the whole wheat percentage. Currently, I’m using 80% whole wheat flour, 10% bread flour and 10% oats (pulsed in the blender).
  • Originally, this was done without overnight proof in the refrigerator or the use of a covered dutch oven. However, I found that these two techniques made for a much better and more consistent loaf. Note that the pictures above are from a loaf that did not proof in the refrigerator.