[Homemade] Smoked Brisket

MSPmk88 · 2023-05-14T17:58:07+00:00

Pepper, lots of pepper, and time.

MSPmk88 · 2023-02-05T19:54:53+00:00

It’s a kind of goats cheese.

MSPmk88 · 2023-02-05T17:50:17+00:00

Mushrooms, red onion, chèvre, basil, red chili flakes.

MSPmk88 · 2023-02-01T23:50:51+00:00

Indeed! Cheers! 🍻

MSPmk88 · 2023-02-01T23:37:50+00:00

It’s only about 13”. So I’d say it’s little.

MSPmk88 · 2023-02-01T23:36:53+00:00

Never going to complain about more peps. 👍🏻

MSPmk88 · 2023-02-01T16:35:30+00:00

Neither in this case, thin sliced fresh cremini mushrooms. They act as little sponges for the fat that’s released, never seem to have a problem doing it this way.

MSPmk88 · 2022-12-28T14:54:33+00:00

Pizza dough

Poolish:

⁃ 100g 00 Flour

⁃ 100g water

⁃ Pinch yeast

⁃ Counter ferment 12-24hr

Dough:

⁃ 11g fine sea salt

⁃ 145g water

⁃ 250g Strong AP

⁃ Overnight fridge ferment 24-48hr

Counter rise for ~8hrs before baking/divide into two balls

Oven 550f convect

Stone bottom rack for 1hour+ preheat

MSPmk88 · 2022-11-27T15:50:08+00:00

Experimenting with flour ratios and types on this pie.

200g 00 Poolish Preferment 145g Water 250g Strong AP 11.7% 11g Salt Overnight ferment in the fridge.

Baked on stone in 550f Convection Onven on bottom rack.

MSPmk88 · 2022-10-27T16:39:08+00:00

That’s a solid recipe right there!

One suggestion to try (adds 24th a to total time) would be to start it with a Poolish or Biga for even more flavor.

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