Chicken on the Kettle Gasser and Bread


 
Rich Dahl

Rich Dahl

R.I.P. 7/21/2024
Nothing but lousy weather this past month a lot of high winds and now cold and rain. Wanted to at least grill something so I decided to grill some chicken on the kettle gasser.
The KG is the best chicken griller ever. Wind, rain, snow, sleet, and hail nothing bothers it. Put the chicken on set it on high 30 minutes turn it to low 20 more minutes and perfect Krispy skin chicken. Cut up a whole chicken and seasoned the thighs and legs with Mrs. Dash chicken seasoning and the breasts with Spice Hunter salt free Fajita seasoning for later use.
Barb made some mac salad and some corn on the bone, sorry no plated picture got side tracked.
So with cooking outside off the to do list I turned my attention to making some bread.
Finally got a good starter going after some advice from Mr. Schultz to use unsweetened pineapple juice which worked great, Thanks Bill.
Made our first batch of Field Blend #2 which came out great. I had over 400 g of Levain left over so I refrigerated it and fed it two days later and made two loafs of Bran Encrusted Bread.
I will say making your own bread will spoil you, no more store bought chemistry set breads for us now.

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Field Blend #2
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Bran Encrusted
Ready for the oven after a 12 hour rest proofing in the fridge overnight.
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Have a great weekend.
 
Everything looks great Rich! I need to make time to make some bread, its been too long!
 
Nice looking cook Rich. We've had a lot of wind this spring too. The last two days that we can burn yard clippings and field slash outdoors are today and tomorrow, but that will be wiped out by a wind advisory that was just issued. Oh well, it can wait until November. Bread looks great.
 
You done gooood my friend, the chix looks superb and the bread, well I say you are well on your way to a some fun times and great food. Beautiful loaves
 
WB Zipf said:
Chicken looks good, bread looks amazing. What bread recipie did you use?
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They all are from the book by Ken Forkish called Water, Flour, Salt, Yeast. It's an amazing book on making Artisan breads and pizza dough's and other types of breads.
 
Rich Dahl said:
They all are from the book by Ken Forkish called Water, Flour, Salt, Yeast. It's an amazing book on making Artisan breads and pizza dough's and other types of breads.
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Thanks! I will have to look into that one. Have you found that most recepies can be cooked in a DO?
 
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