The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wow, new to the board and lovin it!

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kung fu bbq's picture
kung fu bbq

Wow, new to the board and lovin it!

I stumbled upon the board looking for recipes and I found them!!!

Great site, great resource. About 4 months ago, basically an extension of a eating lifestyle change I made a decision to stop buying premade breads. We already have been cooking everything ourselves so why not add baking bread to the list. (All thats left is home brew beer and cheese). I still have SO much to learn but the kids haven't complained yet so I must be on the right track.

 As far as my name goes. When I'm not at home learning how to bake bread I head up a competition bbq team. 

dmsnyder's picture
dmsnyder

Hi, Kung Fu BBQ.

Welcome to TFL.


David

ehanner's picture
ehanner

KFBBQ,

What do you do for BBQ? Are you looking to bake something that would work with the BBQ? The traditional white bread (marshmallow style) is the favorite in the BBQ biz and that's been a conflict for me. When we get to eating pulled pork or brisket I make a soft bun that looks a little like a New Orleans Po-Boy bun.

I don't do the competition route but I have a low and slow smoker that will make 100 slabs of baby backs mouth watering delicious in about 4 hours. Do you have a competition web site?

I look forward to seeing your work. This is a friendly place with something for everyone.

Eric

kung fu bbq's picture
kung fu bbq

I've been looking to make a bun to compliment pulled pork. i made some hamburger buns I found on here last night and want to give those a try with my pork. 

A 100  slabs at a time? It must be an impressive size. I have a couple of dream smokers with high capacity, but for now I have 2 off sets, one large enough to a couple of whole packer briskets and a slew of shoulders at the same time and a smaller one for home cooking. The team has a homemade monster smokers, it's not pretty but it cooks.

 

ehanner's picture
ehanner

I like a basic hamburger bun for all those soft slow cooked meats. Maybe some seeds but that's it.

I have a Southern Yankee 6 foot cooker that I added racks to for a better density load. The very most I can get into it is 100 full racks of baby backs. Interestingly it doesn't take any longer to cook 250 pounds of ribs than it does 50 pounds as long as they are separated by the racks.

For competition you sure don't need that kind of capacity. I do a few parties that require large loads all done perfectly at the same time. This is the only way to do it! 

I have been trying to slowly ween the locals off bunny bread for BBQ. Any kind of decent bread is better than cotton but you know the history of BBQ starts with soft white bread. 

Eric 

Floydm's picture
Floydm

Welcome!