This is the current house bread here. It’s a half-recipe of Carey Nershi’s No-Knead Sandwich Bread with a couple minor tweaks. The whole wheat and rye flours make for a fairly dense loaf that works well for sandwiches and toasts. There’s usually a sliced loaf in the freezer. When there are only a couple slices left, it’s time to make another loaf.
Given the rise times, it won’t be ready quickly. However, after the experience of a couple loafs, the active time is quite minimal and can be worked in somewhere during the week. I usually mix it on a weekend morning while making coffee.
216g Bread flour
109g Whole wheat flour
108g Dark rye flour
3g Active dry yeast
8g Caraway seeds
Mix dry ingredients in a large bowl.
Add water and mix with hand into a shaggy dough ball.
Cover and let rise for 5-6 hours at room temperature1.
Butter a loaf pan.
Turn dough out onto a floured work surface, it will be very wet.
Add some flour to the top and pat down with hands.
Using a dough scraper, fold the dough over onto itself a couple times.
Roll into log shape that will fit into the loaf pan.
Place in pan seam side down. Sprinkle top with a bit of flour.
Cover and let rise for about an hour or so, until it has doubled in size.
Preheat oven to 450º F.
Slash top with a sharp knife and cook for 25-30 minutes (watch that the top doesn’t burn).
Carefully turn out of pan immediately and let cook completely on wire rack before slicing.
1 After the initial rise, dough can be kept in the refrigerator for up to 2 weeks until ready to bake. If using refrigerated dough, expect the second rise to take a bit longer.
Total cooking time 7 hours plus overnight seasoning
2 Racks baby back ribs
4 Tablespoons Kosher Salt 4 Tablespoons Packed Light Brown Sugar 2 Tablespoons Ground black pepper
1/4 cup gochujang 3/4 cup apple cider vinegar 1/4 cup packed light brown sugar 1/2 teaspoon ground black pepper 1/4 teaspoon ground chipotle pepper 1/8 teaspoon crushed red pepper flakes 1/2 teaspoon paprika
The day or evening before, remove silver skin from ribs and apply rub. Wrap in plastic and refrigerate overnight.
The next day, rinse ribs in cold water and pat dry. Return to fridge and allow to dry/cool for an hour or so. Putting in freezer for an hour right before cooking might increase smoke ring.
Prepare a fire for indirect cooking at around 250º. Add some hardwood for flavor (I use 5-6 chunks of cherry or apple). Allow temperature to stabilize and wait for the blue smoke.
Smoke ribs for 4 hours, maintaining 250º temperature.
Meanwhile, combine all ingredients for glaze.
After 4 hours, glaze ribs all over. Repeat every hour.
At 7 hours total cooking time, check for doneness (your preference, toothpick, bend, whatever). Let them cook without additional glaze if they need some more time. When they are done, take them off and glaze one last time.
Allow ribs to rest for 10 – 20 minutes before cutting and serving.
This was a much smaller piece of meat than I’ve cooked in the past–about 4.5 pounds and boneless. I followed the same instructions from past cooks, for the most part. I didn’t inject, and I forgot to add more rub before cooking. It was tasty, but I think the larger, bone-in ones were slightly moister and more flavorful. Not sure if this is because they are larger, or they have the bone, or both. The cooking temperature was very steady around 250º for the entire time, and it took about 9 hours to get to 195º internal temperature. I’m going to up my timing calculation to 2 hours per pound next time, to be safe.
When steak reaches desired temperature, remove steak and the plate setter. Put the grate back in the egg and get the dome temperature up to about 600º. Getting the egg to temperature might take 10 minutes or so.
Once the fire is blazing, cook the steak for 45 seconds on each side to develop a nice crust. Check the internal temperature, I’m looking for 125 – 130º (for medium rare)
Cut, if needed, and serve
This process take a bit more time than just grilling the steak, but it’s worth it.
The last time we cooked this, it was directly over the coals. The skin side was cooked for about 15 minutes, then the bird was flipped and cooked until done. This time, we decided to cook it the more (traditional?) way with indirect heat. It was skin side up, indirect at a temperature of between 425º and 450º. Initially the legs were closer to the hot spot, but I turned it around towards the end since the breasts needed a bit more cooking.
The verdict? Delicious.
Notes for next time: Use the same indirect cooking method, but keep the temperature closer to 400º, especially if it’s a larger bird. This should give it some more time to cook through without over-browning the skin.