Bacon and egg pizza

http://smittenkitchen.com/blog/2010/03/breakfast-pizza/
Bookmark for bacon and egg pizza.

Red beans and rice

http://allrecipes.com/Recipe/Authentic-Louisiana-Red-Beans-and-Rice/Detail.aspx

Ingredients:

Red Bean mixture:
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced

Rice:
4 cups water
2 cups long grain white rice

Sous vide meets Retained Heat Cooking

Sous vide immersion cooking in a cooler:

• http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html 

Sous vide immersion cooking basic reference:

• http://www.douglasbaldwin.com/sous-vide.html 
• http://www.seriouseats.com/2009/10/understanding-sous-vide-cooking-heston-blumenthal.html

Sous vide recipe(s) adaptable to a cooler:

• http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

Retained heat cooking

Reference pages for Retained heat cooking  AKA hay box, fireless, thermal or wonderbox cooking.

http://thermalcooker.wordpress.com/

"Norwegian" self-acting cooker (Norwegian in name only):
http://www.abc.net.au/radionational/programs/rnfirstbite/hayboxes/4764768

This appears to be the first commercially made RHC.

AB5M olive oil dough

No knead pizza dough

Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water (26 oz)
1/4 cup olive oil
1 tablespoon yeast
1 to 1 1/2 tablespoons Kosher salt (2 tsp table salt)
2 tablespoons sugar
7 1/2 cups (37.5 oz) unbleached all-purpose flour


Half batch:

13 oz water
2 T olive oil
1.5 tsp yeast
1 tsp table salt
1 T sugar
18.75 oz flour

AB5M weights

AB5M weight equivalents for their recipes.

1 cup white flour = 5 oz (140 grams)
1 cup wheat flour = 4.5 oz (130 grams)
1 cup water = 8 oz (225 grams)

Science behind the smoker stall

The smoker stall appears to be a result largely of evaporation, not fat rendering or collagen breakdown. This leads to wrapping meat at 150-160 degrees F. and letting the meat come up to temperature. For pork shoulder that would be from 160-170 for slicing or up to 203 for pulling.
http://www.amazingribs.com/tips_and_technique/the_stall.html

I had a pork shoulder in a Weber kettle with the intent to slice the first half and pull the second. The meat was wrapped at 160 and sliced at 173. The temperature dropped 10 degrees while slicing and rewrapping.  I should have cut the section to slice and wrapped it separately.

I know I have read this before, and I wrapped the meat before I re-read it. I had wrapped meat to bring it in to finish in the oven, but hadn't done it when finishing outside. You get a very different finish this way. Less crusty, more moist.

I finished it outside because it was fairly warm here and I had a lot of fuel left from a hybrid snake/Minion method smoke with 4 fire bricks (2 on top 2 on the side.. I had over 6 hours of heat without much adjustment.