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Breads

skillet cornbread

Garlic Bread - 5 Methods. Show me a barbecue joint that doesn't serve garlic bread and I'm guessing they have white table cloths, waiters in tuxes, and pulled pork sandwiches for $20. If you're gonna que, you'd better know garlic bread.

Skillet Cornbread. Cornbread is a classic sidekick for barbecue with good reason. The corn flavor and texture is a perfect foil for sweet barbecue sauce and Southern Sweet Tea. In the South, cornbread is not sweet. In the Northeast, cornbread is sweeter and more cake like. I like a compromise, with just a touch of sweetness. Cornbread is great as a side dish, but also makes a fabulous breakfast warm, with a dab of butter, honey, or syrup.

The Science of Hamburger Buns. Thoughts on what makes a great burger bun and how to prepare it to carry its payload.

Brioche Hamburger Buns. Absolutely. The. Best. Burger. Bun. Ever.

The Fabled White Castle Stuffing. You've heard of it whispered in back alleys and dark corners of bars. It works. The mythical White Castle Stuffing.

Bread & Butter & Sage Stuffing With Cranberries. Here's your all purpose bread stuffing and how to make Muffings.

The Science Of Flour. Pizza, bread, pie, cakes, cookies. They all start with flour (well, there are a few exceptions). You can make flour from many grains, seeds, beans, and even roots. Here's whjat you need to know about the different types of flours.

The Science Of Yeast. Yeast is a living fungus, Saccharomyces cerevisiae, and it is everywhere in the air. Yeast eats carbohydrates, farts carbon dioxide, pees alcohol, and gets hot. Here's what you need to know about yeast.

 

...more to come (to be notified when new recipes and other articles are published, be sure to subscribe to our free, spam free, email newsletter "Smoke Signals").

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

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