8 Loaf of Bread Baked on the Grill

One of these things is not like the other.
One of these things just doesn't belong.

Can you tell which thing is not like the others?

By the time I finish my song?

If you guessed the loaf on the faaaaaar left....

You are right!

It's different because....

It was 'baked' on the barbecue grill!

That's right, folks! The barbecue!

A couple of weeks ago, I saw this cool looking propane camp stove at Costco that has an oven.

I looked.
I stared.
I may have actually drooled.
It was only $150.

Could I use that in an emergency?

Then I remembered my trusty grill.
It has a thermometer on the front cover. I'm not sure if it is accurate, but it works. At least the needle moves when it gets hot.

So I performed a test. Why wait for an emergency?

I took out the swingy-basket from under the hood and turned both burners on high.

Within minutes, it was well over 500 degrees. HOT!!

I turned off the left burner, turned the right burner to LOW and waited for the temp to go down to 350.

I put the one unbaked bread over the burner that was turned OFF.

This is known as indirect grilling.

The other two loaves were baked in the oven.

I put the hood down on the grill and waited.

I didn't want to peek by raising the hood and risk the heat escaping.

This is so hard! I want to watch this loaf bake!

The thermometer never budged.

25 minutes later, it dropped 25 degrees. Quickly.

I promptly turned up the left burner until it slowly got up to 350 degrees.

Whew! Dodged that bullet!

I did peek at 35 minutes and the loaf looked sorta pale. I tapped it and it "thunked."

Well...it didn't sound hollow. So I gave it another 10 minutes and this is what I found:

Look how pretty!

Nice brown color!

Tapped the top.

Sounded hollow! Yay!

Let's check the side and see how it raised.

Not bad. Could be higher, but it was probably due the the initial low temperature...

I think my barbecue thermometer lied....

Next time, I'll bake it at 400 degrees.

I pulled it out of the pan to compare it to my other loaves.

I noticed a define difference in color and height of the breads.

Why are my loaves laying on their sides, you ask?

If they're upright, they tend to 'cave' in a little. That's how soft this bread is.

Here's the bottom.

The bottom of my barbecued bread is noticeably lighter.

But hey, if I put that loaf over the burner that was lit,

I might have burned it!

Let's take a look inside...

Yay! It's cooked all the way through!

Light, fluffy, moist and even texture...

So far, so good...gotta have a taste!


Be right back.....

I'm getting another slice!

This post is dedicated to my loving, trusty Kitchen Aid Convection double oven, which died in the middle of a toxic cleaning cycle last night. The repairman will be here tomorrow with his paddles to try to bring her back to life. If not, I will let you know when the funeral service is.
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