I have mentioned before that depending on the day’s temperature, you may have some issues keeping the smoker cool. If you’re smoking on a sunny and warm day (20°C+/68°F+) it will increase the temperature of the smoker itself. Try to work in the shade if you can. I had this very trouble. It was warm and sunny. The chocolate started melting after about 10 minutes on the smoker. I actually pulled mine off early. My bars were also a little thinner than 1-inch as well – not helpful. But I got what I was looking for. A smoky barbecue flavour embedded in the chocolate.
It’s not fantastic to just sit and eat. Kind of like placing a piece of chocolate on your tongue and then licking a grill. But when you melt it and use it IN things… look out! There is just a hint of smokiness and a whole lot of chocolate! It’s delicious! Amazing. Fantastic.
When working on something spectacular for later snacking, one needs a simple meal. This is the spectacular snackage mentioned in the Super Simple Salmon recipe. I have been itching to do homemade doughnuts for a while now. The recipe here is a little labour intensive, but entirely worth it. And having a bread machine will take some of the workload off you.
I will start by saying that we searched high and low for a recipe that would provide the perfect white doughnut. We combed through the reviews to see if there were pitfalls not mentioned in the recipe, and what the outcome would be. The recipe we found here on Dine & Dish met the criteria I had for the perfect doughnut.
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