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Hey there, I thought I would revive this thread. I've put up a small batch today as part of my quest for a good Reuben Sandwich. Couple of questions: 1) How long will this keep in the frig? 2) Does it need to be cooked before use in a Reuben?

I have frozen cinnamon bun dough and it works perfectly fine, but I put about 17% butter/lard in that dough (as percent of flour weight), which may help with the freezing. I would guess that it would work fine. Just give it a couple of days to thaw in the frig.

Kevin, just curious, what are your more typical ways of serving chuck and pork butt?

Look for smoke escaping other than through the top vent, esp. initially when you place wood chunks on hot coals and you are generating the heaviest smoke. Most likely culprits: 1) Access door. 2) poorly fitting middle section (i.e. between bottom bowl and middle section). See parts...

I have no idea if that is true, Bob, but if that is so, wouldn't those people generally know that they can't handle BBQ and thus avoid an event such as this like the plague? I.e. the people who eat at this type of event do belong to a random sample of the population. It includes people who...

Thanks for posting that but I am fresh out of kangaroo meat. Just kidding. What does kangaroo taste like?

Brian, I made this and it was very good. I'd like to keep making this. Here is my only problem. I like my pizza very thin, so for me this requires four small balls. We only have one frig, and I often have some other bread dough fermenting in the frig. I don't think I can get away with that...

With barbecue, it is hard to get food born illness from the meat not cooking to the correct internal temp. since the meat is almost always taken well beyond the safe temp. There are several other candidates that are far more likely--poor hand washing, or some type of cross contamination, or not...

I don't think you would have the head space to do it on the cooking grate, but you can set it on the charcoal grate. It is possible to just ring it with charcoal around the outside edge. However, the 22" is so much more versatile, if there is any way possible I would get that. There are many...

Toothpicks are to keep the skin covering the meat.

If you are going waterless, I would reduce the amount of lit that you use to get it going. I think 40 would be too much. Also, I run hotter on the bottom than the top with my set up, so don't assume that the top will get done first.

Bryan, I here you on the simplicity factor. There's a lot to be said for that. I'll try it as is with the long fermentation. Quick question on the salt. Is that a fine grain salt or a flaky salt like kosher?

What I do with that method, is chill water, sponge, etc before mixing, mix all ingredients except the salt, knead for a minute or so, then stash in the frig for about 30 minutes, then add salt and knead for another minute or so, then back in the frig. Depending on the hydration, then after...

Bryan, Did you ever try making this with cold water, essentially with Reinhart's pain a l'ancienne (sp?) technique? I like the flavor I get from that technique. That would also take care of the condensation issue as the dough cools off in the frig.

Did you add water or pound the cabbage to exude the liquid from the cabbage? If you added water, then you may not have had enough salt.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">But, I wonder just how un-salty you can get these prepared corned beef briskets? </div></BLOCKQUOTE> The salt level will continue to reach equilibrium any time you have...

The smokering formation stops when you get up to 140ish I think (not sure of the exact temp) but smoke flavor continues to penetrate the meat. However, usually by the time that a butt has been on the smoker for 8 hours, it should have plenty of smoke flavor, so I wouldn't see any harm in...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is the smoking jscket that much better than a water heater blanket? </div></BLOCKQUOTE> That depends. If you are hosting a party of Ivy Leaguers, you'll probably make a...

You certainly can use fire bricks, but the main advantage of the clay saucer is that the shape conforms better to the shape of the cooker, which means that you limit the hot spot on the outside edge of the cooking grate. A fire brick is a square peg in a round hole, so to speak. That said, I...

I would think that brown sugar would burn at about the same temp as turbinado, right around 350, is it not? The main advantage of turbinado is that it is a dry sugar, while brown sugar is a "wet" sugar, and many recipes recommend baking the brown sugar first to dry it out so that it doesn't...