Finally made bread on the BBQ – works great!

How’s the rain treating all you cop and fire groupies? I love it, the flowers are starting to bud up all over the yard. 

Yesterday I had planned on spending the day baking, made bread and cookie dough, but when I went to turn on the oven late in the afternoon, I found the lighter mechanism had gone out. I think my stove is about 18 years old, and it’s just fabulous.  We bought it at Ginnos, from John, who always seemed to have a deal for us. This was a “floor model,” which also qualified as a “scratch and dent,” so John took more than $400 off the tag price, and we took it. It was a lot fancier than we were looking for, with a ginchee dash board and  built in oven cleaner, but only a couple of hundred more than the standard disposable model we had in mind.  Yeah, it was scratched and dented – my friends all said, “where?” and I had to show them. Who cares about looks, this baby has taken care of us all these years, it’s certainly worth a trip down to North Valley Appliance for a $90 part. 

Hey Doll, could you hang around while I tear up the oven and run over to the parts store?

Hey Doll, could you hang around while I tear up the oven and run over to the parts store?

Unfortunately I just happened to have one of my bestest bread doughs to date laying on the board. Of course I didn’t even have to think twice – let’s throw that baby on the barbee!

Get a pile of coals going.

Get a pile of coals going.

Here's why I really bought that Marie Callendar pie - you get to keep the pie tin, which is perfect for indirect BBQ.

Here’s really why we bought that Marie Callendar pie – you get to keep the pie tin, which is perfect for indirect BBQ. You spread those hot coals apart and set it right in there under the grill. Yes I burned the backs of my knuckles a little, but for gawdsake buck up!

Here, again, is that $15 ($16?) pizza stone from World Market. I scrub it after every use with a nylon scrubber and hot water, and it's built up a fine patina that prevents sticking.

Here, again, is that $15 ($16?) pizza stone from World Market. I scrub it after every use with a nylon scrubber and hot water, and it’s built up a fine patina that prevents sticking. I put it in there once the coals are ready.

I might have let the coals go too long – next time I will get the bread in there sooner. I almost thought we weren’t going to pull it off, and had to take a look.

I risked letting out heat to take a peek - oh boy it looks good!

I risked letting out heat to take a peek – oh boy it looks good!  If I’d known we were going to have to use the bbq, I would have made a round loaf.

I was shocked how gorgeous golden brown the top came out - as I do in the conventional oven, I brushed it with milk in the last five or so minutes, I think that helps make it brown and rubbery on top.

I was shocked how gorgeous golden brown the top came out – as I do in the conventional oven, I brushed it with milk in the last five or so minutes, I think that helps make it brown and rubbery on top.

The bottom got a little blackened, but the crust was tasty and crunchy.

The bottom got a little blackened, but the crust was tasty and crunchy.

My husband loves fresh bread, he and my son always crowd around to test the loaf.  We usually let it cool all the way but we were dying to see how the bbq worked.

My husband loves fresh bread, he and my son always crowd around to test the loaf. We usually let it cool all the way but we were dying to see how the bbq worked.

A little flat, but otherwise perfect, with an extra crispy crust.

A little flat, but otherwise perfect, with an extra crispy crust.

 

 

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