Category: Recipe_Test

Yield: 18–24 rolls Pan: One 9×13″ pan for pull-apart (20 rolls) or full-size steam table pan for more spaced or larger batch. Total time: ~3 hours (mostly hands-off) + optional freeze. Make-ahead: Dough can be refrigerated after first rise (up to 24 hrs) or shaped rolls can be frozen before second rise. if too plain,…

Roll to 3/8″ thick, cut 1–1½” slices, and you’ll get tall, gooey, pillowy rolls every time. Yield: 15–22 rolls (depending on cut size) Total time: ~3½–4 hours (mostly hands-off) Best pan: One full-sized steam table pan (greased). For taller 1½” cuts (15–18 rolls): 3–4 rows × 4–5 columns, with good spacing. For smaller 1″ cuts…

Yield: 1 large (2 lb) loaf Cycle: White/Basic, Large loaf, Light crust strongly recommended INGREDIENTS: INSTRUCTIONS: No delay start; remove immediately after cycle; brush top; cool on rack. Warm water. Beat egg. Add to pan: water → cream → egg → butter → honey → salt → bread flour (+ gluten if using) → yeast…

INGREDIENTS: INSTRUCTIONS:

Notes: This was an iterative process with Q&A via Grok AI. I would put a temperature probe in the meat and an additional ambient temperature probe in the roaster to verify roaster temperature settings. Roaster dials may be off by up to 20 degrees. The original recipe is for a Texas Style brisket with SPGO…

INGREDIENTS (Pork Loin & Bacon): INGREDIENTS (Injection): INGREDIENTS (Under Bacon Rub): INGREDIENTS (Outer Marinade): INSTRUCTIONS:

From a Facebook Reel: INGREDIENTS: INSTRUCTIONS:

From Diva Q’s on Thermoworks (with tweaks): INGREDIENTS: INSTRUCTIONS:

Notes: The original recipe is great. This recipe is simplified and reduced to smaller portions. The original recipe can be found, here. Basic Phylosophy: In any recipe chicken should taste like chicken. You should want to eat it by itself before you add it to the recipe. This is one of the reasons why people…