British BBQ Society Forums

Vic. wrote:The only dough I make is for pizzas, do you think its worth the effort to make sourdough yeast for pizza?

Heh. Probably not.

was on a few other websites looking up recipes

I have a huge tub and a regular supply of Old Bay. I love it, in fact it's awesome on fries!

MrBlue wrote:what is "Pit Beef"

in the states is a bottom round which is a whole silverside, its cooked straight over a fire and sliced very thinly served in a kaiser roll with horseraddish and onions, made the rolls today, been detoxing for the last 10 days fancy a tasty treat!

British BBQ Society wrote:

MrBlue wrote:what is "Pit Beef"

in the states is a bottom round which is a whole silverside, its cooked straight over a fire and sliced very thinly served in a kaiser roll with horseraddish and onions, made the rolls today, been detoxing for the last 10 days fancy a tasty treat!

Sounds great - how long does it take us to get to you for a taster

British BBQ Society wrote:

MrBlue wrote:what is "Pit Beef"

in the states is a bottom round which is a whole silverside, its cooked straight over a fire and sliced very thinly served in a kaiser roll with horseraddish and onions, made the rolls today, been detoxing for the last 10 days fancy a tasty treat!

Ok, I'm with you now - we've seen this on Triple D - must admit it looked AWESOME!!!!!!!!

Just jumping in on the SF sourdough thing....

Don't freeze the yeast - it'll die or get all f*cked up! Best is to re culture into sanitised small pop bottles (25cl or so from the supermarket) and store in the fridge until needed...this is what I do with my beer yeast...I guess it's the same for bread yeast

Have definitely frozen previous sourdough starters before, without too many problems. It takes a couple of days of feeding to recover, but it does. Guess it is hardier than your wimpy beer yeast.

Here is a website I came across when I decided to make my own sourdough starter. It is a great resource, and Mike will answer any questions you post. He also does use sourdough starter for pizza crust:

http://www.sourdoughhome.com/starterprimer.html

At the mo I'm waiting on my flavour injector to go in through the post, got a lamb leg and turkey crown I want to pump up with marinade
Planning on smoking the lamb leg a little, possibly smoke some sage and onion stuffing, anyone done that?......will just roast the turkey crown in the oven and use the juices for gravey