#best charcoal grill

[shoppingplanet1]

Best Charcoal Grill | Fire Pit BBQ | Outdoor BBQ Charcoal Table | Portable Charcoal Roaster

Are you planning to make your next BBQ party more interesting? Choose from the best range of charcoal grills available at Shopping Planet. We offer budget-friendly products ensuring top quality.

[twiceastasty]

Chipotle Grilled Shrimp

Make shrimp marinade with fresh vegetables or grill the ingredients first, whip up the sauce while grilling other veg, and fire the shellfish last. Learn to make Chipotle Grilled Shrimp.

When I want a quick and easy dinner during harvest season, I often fire up the grill. With an abundance of fresh vegetables at hand, the grill does double duty: lightly cooking while adding flavor to vegetables I want to save for winter and getting off the evening meal before the coals die out. We might making an entire vegetarian meal from the homegrown produce that comes off the grill on a…

[backyardbeginnings]

Welcome to the world of Backyard Beginnings, where we embark on a delightful journey to explore the finest Holstein Grills and deep fat fryer models that have taken the USA by storm. As the warm summer breeze fills the air, families and friends gather in their backyards to enjoy delectable grilled dishes and crispy fried treats. In this comprehensive guide, we will delve into the features, functionalities, and popularity of Holstein grills and deep fat fryers across various regions in the USA.

Holstein Grills - A Culinary Marvel:

Holstein grills are the epitome of outdoor cooking perfection. Crafted with precision and expertise, these grills boast cutting-edge technology, durable materials, and sleek designs that elevate any backyard gathering. From compact models ideal for intimate gatherings to larger ones suitable for grand parties, Holstein offers a wide range of options to cater to different needs.

One of the main reasons for the popularity of Holstein grills is their versatility. Whether you crave the smoky flavors of barbecued meats, the sizzling sensation of grilled vegetables, or the tenderness of grilled seafood, these grills deliver impeccable results. Advanced temperature control systems ensure precise cooking, allowing both seasoned chefs and novices to achieve culinary excellence.

Holstein Grill Models:

Holstein Classic 5000:

The Holstein Classic 5000 is a flagship model that caters to the grilling needs of families and small gatherings. Equipped with a state-of-the-art infrared heating system, it ensures even heat distribution and faster cooking times. Its stainless steel construction not only adds elegance but also enhances durability, making it a long-lasting investment for any barbecue enthusiast.

Holstein Pro Deluxe 8000:

For the barbecue aficionados who seek superior performance and larger cooking capacities, the Holstein Pro Deluxe 8000 is the perfect choice. This grill features multiple burners, each independently adjustable, offering precise control over different cooking zones. The integrated smoker box allows users to infuse tantalizing flavors into their dishes, leaving guests amazed by the results.

Holstein Tailgater 3000:

The Holstein Tailgater 3000 is a compact, portable grill designed for outdoor adventures. Whether you're tailgating at a sports event, camping with friends, or simply enjoying a picnic, this lightweight grill provides outstanding performance on the go. Folding legs and a secure locking system make it easy to transport and set up, making it a favorite among travelers and outdoor enthusiasts.

Holstein Deep Fat Fryers - A Fried Delight:

While grilling offers a healthy and flavorful cooking method, some occasions call for indulgence in deep-fried treats. Holstein deep fat fryers are the ultimate solution for crispy, golden-brown delights that satisfy everyone's taste buds. These fryers ensure efficient frying and minimal oil absorption, resulting in crispy foods with less guilt.

Conclusion:

In conclusion, Holstein grills and Deep Fat Fryer have become an integral part of backyard beginnings for families and friends around the USA. From the succulent flavors of grilled delicacies to the irresistible crunch of fried treats, Holstein products offer culinary wonders for every occasion. 

[southernsmokebbq]

[kamadosumo]

The Kamado grill is a Japanese grill which works as a charcoal grill using even flow of air to move through the coal and then move out through the chimney. You can purchase the best kamado grill from the http://www.kamadosumo.se/ website and see all the magic for yourself.

[lestatslestits]

My Gabriel hot take is that the reason he’s Like That in season one is because God designed him to be someone who is really passionate about, like, operating charcoal grills and experimenting with microbrewing, and he’s not getting appropriate enrichment in Heaven, which is leading to behavioral issues.

My ideal season 3 Gabriel plotline would be that he has chilled out into a friendly, weirdly well-adjusted guy whose deepest desire is to host barbecues. I also think he should have decided, apropos of nothing, that Aziraphale and Crowley are his best friends, with seemingly no understanding that Crowley holds a grudge and would immolate him at the first opportunity. He calls them frat bro names like “Big Z” and “Crow Man,” and wants to invite them over for board game and charcuterie nights and Beelzebub has to be like “babe they absolutely do NOT want to come over for board game and charcuterie nights.”

[fall85colony]

Setting Goals: The Way To Established Desired goals To Achieve Success with grill charcoal briquettes

[ereardon]

Homecoming [Jake Seresin x Reader] Chapter 1

Summary: Returning home to California after six years abroad in England, you found everything has changed. Jake Seresin, your father's former college roommate and lifelong best friend, is now a widower and has purchased a new vineyard in Montecito, only a few miles from your childhood home. Your parents’ marriage is on the rocks, your brother is struggling with what to do with his life, and you’ve grown up and are starting your own counseling practice. So what happens when you find yourself falling for the man your father calls his best friend? And worse, what happens when your parents find out he’s falling for you, too? 

Pairing: Jake Seresin x Reader

Warnings: Age gap, eventual smut, cursing, alcohol

Word count: 2.1K

Author's note: This fic references a significant age gap, as reader is the child of Jake's best friend. However, she's in her mid-twenties, and he's been only a small part of her life to this point as he spent the majority of his time traveling with his late wife. This fic does not depict grooming, but if you are concerned with any of the themes please read at your own risk.

You took a deep breath and closed your eyes. 

A part of you had forgotten what it smelled like, to breathe fresh ocean air instead of stuffy city smog. Six years in London had warped your senses. It had worn its way into your everyday life, from the coffee you drank (flat whites) to the way you asked for random items (bits and bobs) to the foods you now craved (sausage rolls and chips with mayonnaise). 

You looked down at your ratty pajama bottoms and sighed. Even though you had spent the better part of a decade abroad, living a sparkling social life in one of the world’s greatest cities, you were still the simple girl next door from Montecito. You still lived with your parents, a fact that you were very well aware of as you stood at the french doors of your childhood bedroom, staring out across the backyard. 

Below, you could smell the charcoal grill and your mother’s famous peach cobbler. 

“Y/N!” Your father’s voice was nearly crushed by the sound of a car zipping up the circular driveway. You leaned out further against the Juliette balcony, trying to spy the car, the green back end of a shiny Jaguar coming into view. “Come downstairs for cocktails!” 

“Five minutes!” you called back. 

Ten minutes later, who was counting, you stepped barefoot down the spiral staircase, landing silently on the marble foyer floor. Voices carried across the expansive hallway through to the back of the house where the large iron doors leading out to the patio were propped open, a light early fall breeze wafting in. 

Before you could make it halfway across the room, a ball of fur caught your eye and you were almost toppled by a shaggy golden retriever as he jumped on your legs. 

“Hugo!” You bent down, rubbing your hands along the dog’s spine, over his head, ruffling his ears. “You’ve gotten old, buddy.” 

“He’s aged like fine wine, just like his dad.” 

You looked up. Jake Seresin was headed straight for you, a grin practically splitting his face, his favorite cowboy hat resting on his head. You gave Hugo one last pat on the head before standing up, flinging your arms open wide, letting Jake pull you tightly into a hug. He smelled familiar, like dirt and ripe stone fruit, and as you pulled away you noted that his left hand, typically adorned with a gold wedding band, was bare. 

“Good to have you back, Sparky,” he said, stepping toward the back of the house, Hugo following on his footsteps. 

“God, been ages since someone’s called me that,” you replied. “In London they just called me that California girl.” 

He laughed. Jake’s laugh was always something you had admired. Deep, and whole. It practically had its own seat at the long wooden table that your mother had piled high with bowls of colorful salads and plates of dip. 

“Y/N, can you pour the wine Jake brought?” 

“Sure.” You grabbed the bottle. It didn’t have a label, just a simple green bottle with a red wax drip over the cork. You sliced it off carefully, sinking a corkscrew into the soft cork with ease. Jake watched with hawk eyes as you yanked the handle up seamlessly, pulling out the cork and sniffing it. A warm pinot noir. You poured yourself a fingertip in a glass and took a sip. “Damn that’s good.” 

Your mother frowned. “Manners, missy.” 

You rolled your eyes. “Mother, I’m twenty five.” 

“You’re never too old to be reminded that it’s nice to have manners.” 

“She’s not wrong, Marla,” Jake said, his fingertips folding over yours as he took the wine bottle, filling everyone’s glass. “It is damn good.” 

“You’re biased,” your father said, leaning back against his wooden chair. “It’s the best vintage you’ve had since you bought the place.” 

“Good rain last year,” Jake replied, sliding the glass back over toward you. “And no fires.” 

“Thank God,” your father replied.

“Where’s Colin?” You turned left and right, your older brother nowhere to be seen. 

An uncomfortable silence settled over the outdoor table. You frowned. Colin had always been the wild card of the family, but you had complete faith in him. The two of you were Irish twins, born only a year apart, and he was the one you spoke to almost daily while you lived abroad. Colin was the one who called you when cousin Jackie ditched her fiancé two days before the wedding, and Colin was the one who tapped on your door late at night to sneak out and go swimming on balmy summer nights. It was Colin who you could depend on, even when no one else could depend on him. 

“He’s out,” your father said finally, folding his hands on the table. “Shall we get started?” 

“Yes, please, I’m starving,” you replied, leaning forward and taking a heaping serving of your mother’s famous quinoa salad. 

“So Sparky, how’s it going, being back?” Jake leaned forward in his iron chair, picking at a piece of garlic bread. 

“Well, the food isn’t all brown,” you replied, biting into a ripe tomato, letting the flavor burst along your tongue, “so that’s a plus.” 

“I quite liked those potato triangle things they had in Scotland,” your dad replied. 

You rolled your eyes. “Potato tatties dad. And yes, those are good. But so are vegetables.” You paused. “I have to say, the wine here is way too expensive though.” 

“Ouch.” Jake smirked. “Speaking of wine, your mom said you’re looking for a job for a few months, while you get everything for your clinic organized?” You nodded. You had signed the lease for the clinic over Zoom while still packing up your flat in London, excitement worming its way through your limbs. It was becoming real. Six years of school and finally you were opening your own counseling practice in California. “Contractor said we’re about four months from finishing.” 

“Come work for me.” You looked up, surprised. Jake had his hand dangling over the side of his chair, petting Hugo’s fluffy head. “I need a new manager. Someone with people skills and a head for numbers. You can work whatever hours you need, if you need to start late or end early to check in on the clinic.” 

“That’s a really nice offer.” 

“I sense a but coming.” 

You nodded. “But I don’t know anything about business.” 

Jake waved a hand in the air. There was a nonchalance about him. There always had been. He was the polar opposite of your father – a hard exterior corporate lawyer. No nonsense. Jake and your father had been friends for as long as you could remember. But he and his late wife Jenny were the complete opposite of your parents. They traveled the world. They hiked in Peru and ate at tiny sidewalk cafes in Vietnam. For the majority of your life, they had lived in the Bay area, and you would see them a few times a year, the two of them dropping by on the tail end of a trip or at the start of another. 

It wasn’t until Jenny passed away that Jake decided to put down roots. He packed up the Marin house, settled into a beautiful ranch-style home on the edge of the new vineyard he purchased. 

“Neither did I,” he said. “You’ll make it work. You’re a smart girl. Besides, there’s free wine in the deal.” 

You raised your glass. “Well, who could say no to that?” 

***

You slid your sunglasses to the top of your head, locking the car door and staring out at the vineyards stretched in front of you. 

Jake had bought the vineyard, Carrboro Estates, three years before, right after Jenny died. In that time, you had only been home once, and even that was just a quick four days during Christmas break. This was the first time you were seeing the vineyard in person. 

It was a Monday, the vineyard was closed to the public. As you walked down the stone path toward the Tuscan-style doors, you couldn’t help but see the resemblance between your parents' cliff-side house and the structure in front of you. 

“Hello?” The entry was large, with swirled marble slabs on the floor, a two-storey tall wall of wine bottles to your left, a round table in the center of the entry area with a few sample bottles of wine. You stepped closer. A picture of Jake sat in the very center of the table, grinning and holding up a glass of wine, the sun setting behind him over the grapes. 

He looked handsome. It wasn’t the first time you had recognized your father’s friend was attractive. But it was the first time as an adult you realized just how much of a commodity Jake must be, now that he was single. 

“Sparky? I’m down here, staircase on your right.” 

You followed Jake’s voice, down a hallway that opened up into a large staircase. Quietly, sneakers slapping against the broad steps, you made your way to the lower level, which opened up to an entire wall of glass doors, a patio sitting right outside. 

“Pretty nice view, right?” You swiveled around. Jake was holding a glass in one hand, cleaning it with a white cloth. 

You grinned. “Nice is an understatement.” 

“Welcome to Carrboro Estates.” 

“Fancy.” 

Jake chuckled. “Come on, let’s do the tour and then have a drink.” 

Jake walked you through the lower level, which held the outdoor patio as well as the kitchen. Upstairs, there was a private events and tasting room, as well as a bar. One half of the building had floor to ceiling windows with views over the vineyard, which cascaded down the hillside. 

“I can’t believe you built this all.” 

“Most of it was done by the time I bought the property,” Jake said as the two of you settled into a table at the edge of the patio. He uncorked a bottle seamlessly, tipping it into a wide mouthed glass, the red liquid dripping down the side leaving thin streaks. “I just made some changes, and then added on the house.” 

“Where is it?” You looked around. 

“About half a mile that way,” Jake replied, stretching one finger to your right. “Just below that hill.” 

“Bet it’s lovely.” 

“I’ll have you over some time for dinner. Hugo would like it.” You grinned. Jake set his wine glass down. “So the job. I’m looking for someone to be here when I’m not, essentially. You’d be front of house and back of house, which means helping with tastings, ordering supplies for the food menu, overseeing staff and helping me with some of the books. A little bit of everything.” 

“I’ve never had a real job,” you confessed. “I mean, I was a TA at Uni, and a lifeguard that one summer before senior year, but that’s about it.” 

“I’m looking for someone smart, that people like and want to listen to. You’re perfect for the job.” 

You cocked your head to one side. “That’s it? That’s the interview?” 

“I trust you,” Jake said and you looked up, surprised. His eyes were locked on yours. “What I don’t get is why you think you can’t do this.” 

His words cut, but not because they were harsh. You found yourself shocked that Jake Seresin of all people could read you like an open book. 

“What if I fail?” you asked quietly.

“At what, pouring wine?” Jake shrugged. “Open a new bottle. I don’t care if you break a hundred, fuck, a thousand bottles. Doesn’t matter to me, Sparky.” 

“Not the wine,” you whispered. “My clinic.” 

Jake nodded. “So that’s what you’re afraid of.” 

“Terrified,” you admitted. “Excited. Every feeling in the book.” 

“I was so worried the night before we opened that I accidentally got rip roaring drunk in the kitchen,” Jake said and you laughed. “Woke up the next morning at five a.m. on the floor in just my jeans and boots, no shirt. And had to open and welcome all the employees.” 

“Does it get better?” 

“Starting your own business is terrifying,” Jake said. “And it’s the best thing I’ve ever done. You’re going to be great.” 

You smiled. “I’ll take the job.” 

Jake tipped more wine into your glass. “Honey, your name’s already on the books. You’re working your first shift on Wednesday.” You blinked and Jake shrugged. “I said I needed help, didn’t I? Besides, this place needs some warmth in it. I think you’re exactly what we’ve been missing.” 

Tag list:

@lyn-js @seresinhangmanjake @bobfloydsbabe @blue-aconite @clancycucumber230 @dempy @allbark-no-bite @teacupsandtopgun @na-ta-sh-aa @katiedid-3 @bradshawburner @xomrsalliej4787xo @xoxabs88xox @kmc1989 @shanimallina87 @rosiahills22 @emo @horseshoegirl @eminyourjeans

[muffinlovingbirb]

Ranking the Cooking Abilities of Team Laios

Senshi: need I say more? Senshi dedicated his life to food and cuisine.

Falin: Due to how conservative the Touden mom can be, Falin was taught from when she was young how to cook and clean so she can be a good housewife. Because of this, Falin is one of the best chef and often volunteers for cooking duties. Falin's food is very tasty, but no one can replicate her food since she describes her recipes like a grandma (one pinch of salt, etc)

Laios: He feels bad making Falin cook all the time, so he learned how to cook, especially during his military days. Laios can cook nearly anything he found and it'll generally taste good.

Chilchuck: chilchuck is the dad who never cooks at home, but makes the most bombass food whenever he got the chance. His daughters goes wild when he got the time to cook.

Toshiro: he never cooks cause his vassals makes all the food for him, but he's a sensible chef. He carries a cookbook that he follow to the letter. Absolutely struggles if he lacks an ingridient.

Izutsumi: absolutely horrible cook but her biology allows her to eat raw fish and meat. Izutsumi would eventually learn how to cure and prepare different types of meat, but she would not have the patience to cook a lot of food.

Namari: she can't cook. Namari pretty much lives off tavern food and whatever the other cooks for her. Namari mostly helps in prep work like slicing vegetables. Can make instant noodles.

Marcille: Marcille is the type that believed she can bake cookies in 1 minute if she manages to increase the temperature to 5000°f. Banned from the kitchen for absolutely destroying any non-mythril cookwares. Every single pots and pans Marcille owned in scratched to hell and Falin suffers for it (all her eggs is stuck on the pan)

Bonus:

Kabru: grillmaster. Believes that grills and barbecues are great places to bond and chat, so he takes the time to learn how to grill. Kabru owns his own charcoal grill and makes the best burgers and steaks.

Edit: I forgot the kitbty, added izutsumi.

[the-cat-and-the-birdie]

I bet Miguel can cook REALLY well.

Like CRAZY WELL.

Being a dad he did have to come up with something to eat for dinner every night

And with Gabriella being a bit picky, sometimes he had to get creative

And some of his favorite memories are the conversations he and Gabbie had while dinner was on the stove

But even now, he loves it. Miguel finds he act of cooking so relaxing. He likes the peace and the order of it

And even if he comes in really really late from HQ - he'll still try and cook something

Fighting sleep while cooking a quesadilla on the stove

He's a Sazon loyalist SORRY ADOBO STANS

There's always tortillas, sour cream and salsa verde in his fridge - freshly made

(if you got those you can figure something out)

And he grows his own cilantro and basil on the window sill

And he'll never use powdered garlic, only fresh

Yes he can eat garlic - yes people on campus ask him that a lot

(he's hot ACTUALLY a vampire)

His seafood is TO DIE FOR

Miguel can make amazing lobster tail, or crab legs (with Old Bay and butter of course)

And his Ceviche is SO GOOD and SO FRESH

Most likely makes everything spicy. It's not even that he 'loves' spicy food - He just makes it spicy AF and acts like he doesn't notice

MEANWHILE you're next to him and it hurts to breathe

He and Hobie are bean stans.

Miguel loves them in Chilli con Carne, with rice, refried, you name it

and Hobie goes through those British blue cans of Heinz baked beans like it's nobodies business

They both think beans are underrated

Makes AMAZING MOLE and even better Tamales

But you have to BEG him for weeks on end to get him to make Tamales cause he can't be bothered - and he will make you help

He likes Avocado, like in general. On toast, with eggs, guacamole use always a staple

He'll often just eat chips and guacamole the whole day in his office and he'll get pissed if the food court is out of it.

Well look at a corn shell ground beef taco and be like 'You think that's a taco? Is that what you honestly believe?'

Loves cooking with other people - in fact Miguel actually just likes working with people in general. That's why Lyla has a personality.

He's good at guiding others during cooking and teaching them things and not bossing them around

OBSESSED LIKE CONCERNINGLY SO

With mango and Tajin

He'll put Tajin seasoning on ANYTHING - the first time Jess saw him put it on watermelon she was like 'what for????'

But he loves fruit in general, watermelon, lychee, guava. A lot of them are grown fresh in the Society gardens

Strawberries are a favorite of his. Gabriella loved strawberries on pancakes

He pronounces lychee - Leechee (not Lie-chee)

He's the fucking PRO at protein shakes and milkshakes

The man needs workout fuel and whey powder and kale and potassium and-

He's in the kitchen 5am getting ready for the gym

Making a shit ton of peanut butter strawberry banana and oats protein smoothie with coconut milk and honey to sweeten

Because he does have a sweet tooth.

Jolly Ranchers are an oral fixation

You can hear him sucking on one, the quiet clacking of it.

Or see him press it into his cheek, lost in thought

But baking and sweets are his secret love

He just doesn't have anyone to test it on anymore - so he doesn't

His flan is the best, and it was one of Gabbie's show faves

He eats parfaits pretty often, and makes them a lot for Jess (and she teases it for it)

Miguel LOVES tres leches cake, as sweet as possible. And fancy stuff like creme brulee

Don't tell anyone but he actually really likes cheesecake he acts like it's a secret

With him cooking get ready for the most sugariest breakfast ever. It's a dad thing.

Whipped cream, fruits, syrup, chocolate chips, you name it.

Sure Miguel shouldn't have been giving Gabriella THAT much sugar THAT early - but with you it's fine so enjoy the stomach ache in two hours

Another dad thing:

COOK OUT FOOD.

Him and Peter get INTENSE.

Miguel swears by charcoal grills, Peter likes propane and gas

Miguel is the tio with the best Hot dogs and relish that HITS

Peter is the burger dad who spends an insane amount of money on Angus beef

Miguel judges your hot dog toppings but says nothing

His ELOTE???? EUPHORIC

Like,,, it'll bring you to tears it's so good - I don't know how he does it

And when it comes to cooking he's ALWAYS willing to learn

He'd rather invite you over and cook you something than going out to eat

He'll learn something you like or where you're from and make something from there

Even better if you can teach him how to make something - the two of you can make it together

But his favorite part by far is setting it down at the table, trying not to seem like he's watching your reaction

And seeing your face light up at the first bite

Or even better -

Seeing you collapse into bed with a food coma

Miguel with cooking and food as a love language

[backyardbeginnings]

If you're a barbeque enthusiast living in Huntersville, USA, and you're on the hunt for the perfect Custom Cabinet Smoker, look no further than the Stainless Steel Convection Smoker. Renowned for its exceptional quality and performance, this smoker is designed to elevate your outdoor cooking experience to new heights. Let's explore why it stands out as the best choice for passionate grillmasters.

First and foremost, the Stainless Steel Convection Smoker is crafted from high-quality stainless steel, making it exceptionally durable and resistant to rust and corrosion. This ensures that your investment will last for years, withstanding the elements and providing consistent results throughout countless smoking sessions. Built to withstand the rigors of heavy use, this smoker is perfect for avid barbecue enthusiasts and professional pitmasters alike.

The Stainless Steel Convection Smoker also offers ample cooking space, allowing you to smoke large quantities of food at once. With adjustable racks and a spacious cabinet design, you'll have plenty of room to smoke multiple cuts of meat or accommodate larger items like whole turkeys or roasts. This makes it an excellent choice for hosting backyard gatherings or catering events.

When it comes to custom cabinet smokers in Huntersville, USA, the Stainless Steel Convection Smoker reigns supreme. With its durable construction, advanced convection technology, precise temperature control, and generous cooking space, it's the perfect choice for those who take their barbecue seriously.

Product Details

MODEL : 444

Double walled stainless steel with 2” insulation

Five stainless steel wire mesh trays holds 20 pans

Automatic thermostat & pilot light

Tubular smoker with outside entry door & Wayne burner

Two circulating fans

Automatic hydraulic closing latches

Available in LP or natural gas

Removable access door

Four heavy duty caters

Spare Parts

Pilot Light - $85.00

Thermostat - $140.00

Gas Valve - $190.00

3" Thermometer - $32.00

Burner Pipe - $100.00

Air Mixer - $65.00

Brass Gas Valve - $65.00

Regulator - $90.00

Aluminum Tubing (priced per section) - $14.00

[southernsmokebbq]

[kamadosumo]

The Kamado grill is a Japanese grill which works as a charcoal grill using even flow of air to move through the coal and then move out through the chimney. You can purchase the best kamado grill from the http://www.kamadosumo.se/ website and see all the magic for yourself.

[najia-cooks]

[ID: A plate of light brown bumpy flatbread with blackened spots, surrounded by za'tar and green olives. End ID]

خبز طابون / Khobz taboon (Palestinian flatbread)

Khobz taboon ("taboon bread") is a soft, chewy Palestinian flatbread. It may be eaten with olive oil and za'tar, but it is best known as the base of مسخن (musakhkhan), where it is topped with spiced aromatics and perhaps chicken.

Khobz taboon gets its name from the vessel it is traditionally cooked in—an outdoor, shallow conical oven with an opening at the top and a clay or metal cover to trap heat. Taboons may also have an opening at the side through which the fire can be stoked, especially in the east of Palestine. These ovens were historically made from a mixture of local clay and hay, but have more recently also been constructed from clay treated to be sturdier, or from metal.

A taboon is used by packing flammable material, such as hay, fabric, animal dung, wood, and charcoal, around the outside of the oven and letting it burn overnight; the fire transfers thermal energy to the clay, and to the river stones, sand, glass, or flint stones (صوان, "ṣawwān") that form the base of the oven. The ash is then brushed away, and the flattened dough is placed on the stones or stuck to the walls of the oven to cook. The clay and stones will continue to release thermal energy and cook things throughout the day. The clay and ash give a distinctive flavor to anything cooked inside the taboon, making this method a source of nostalgia for many people who have transitioned to cooking in indoor ovens.

Khobz taboon was traditionally made with whole wheat flour. Most people today use a blend of around two parts white flour to one part whole wheat, or else all white flour; they may even add milk or milk powder to ensure a very soft dough. This recipe uses a blend of flours to combine the nutty flavor of whole wheat dough with the pliancy of white dough. It also begins with an optional pre-ferment to mimic the traditional Palestinian method of including a piece of dough from the previous day's bread into each new batch (like a pâte fermentée) giving a rich and slightly sour flavor to the final bread. It calls for the use of rocks to imitate the bottom of a taboon; the rocks give the khobz its distinctive dimpled texture, and ensure that no interior pocket forms in the bread.

In the years following 2007, the siege Israel had imposed on Gaza caused a shortage of cooking gas that led to a resurgence in the use of taboons. The ovens were used to bake bread and to grill sweet potatoes during the time of their winter harvest. Meanwhile, in the West Bank, Israeli military forces repeatedly destroyed taboon ovens and assaulted villagers who tried to defend them, as Israeli settlers from nearby villages complained about the smoke that the ovens produced. Some of these ovens had been used to bake bread for entire families of 40 or more people. Palestinians continue to build, use, and defend these ovens, despite the fact that Israeli law de facto forbids Palestinians in the West Bank to build anything.

Today, Israel is deliberately targeting and destroying bakeries in refugee camps that had been supplying bread to tens of thousands of people in Gaza, continuing a long campaign of starvation of the Palestinian people.

Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; and donating to Palestine Action's bail fund.

Equipment:

A large, shallow mixing bowl, like a Moroccan qus'a

A large (12"), shallow clay cooking vessel, such as the bottom of a Moroccan tajine (one that is rated for very high temperatures), or a large baking tray

Assorted smooth river rocks of varying sizes, from 1 to 3" in diameter.

Make sure that your rocks have been thoroughly cleaned, and that they do not contain any fissures, cracks, or veins that could contain water (this water, once heated in the oven, could cause the rocks to crack open). Instead of river rocks, I used lava rocks designed for use in a clay tanoor. You just need something to provide thermal mass and give a bumpy texture.

Ingredients:

Makes 3 large breads.

For the pre-ferment:

140g whole wheat flour

1/2 tsp active dry yeast

140g water

You may also use a pâte fermentée that you already have (just adjust the ratio of white to whole wheat flour added later accordingly), or a sourdough starter. The hydration of the starter doesn't matter, since you will be adding water by eye later.

For the bread:

330g bread flour or all-purpose flour

30g whole wheat flour

5g salt

Water

If you skipped the pâte fermentée step, add 170g (rather than 30g) of wheat flour at this stage, as well as 1/2 Tbsp of active dry yeast. I have not tested the recipe this way.

Instructions:

For the pâte fermentée:

1. Mix flour and yeast in a small mixing bowl. Add water and stir to combine. Cover and leave out at room temperature for a day, or in the refrigerator for up to three days. At the end of the rising time, it should be about one and a half times its original size.

For the bread:

This recipe makes a high hydration dough that will need techniques such as slapping and folding to knead effectively.

1. Mix flours and salt in a very large, shallow mixing bowl. Add your pâte fermentée and mix to combine.

2. Add water until the flour comes together into a soft, sticky dough and continue keading. Have a bowl of water on your workstation. Every time the dough starts to stick to your hands or the sides of the bowl, wet your hands and rinse down the side of the bowl with some water. This will gradually add water to the dough.

3. You will notice the dough growing smoother and laxer. At this point, start kneading by repeatedly folding the edges of the dough in towards the center. Do this by occasionally wetting your hands, then running a hand along the side of the bowl and under the edge of the dough to unstick it from the bowl; then fold. You will get stuck less often if you try to touch the dough as lightly and briefly as possible. Every few folds, dimple the surface of the dough all over with your fingertips. You will have been kneading for about 10 minutes at this point.

The dough should become more smooth and less bumpy—you will notice it holding its shape and becoming more stretchy as gluten forms. It should form into a ball when you fold the corners in and hold its shape for a minute, but then gradually expand to take the shape of the bowl. I added about 2 1/2 cups of water total (in dry conditions) during steps 2 and 3.

4. At this point, the dough is wet enough that the slap and fold method is the best way to knead. Wet your hands and again unstick the dough from the sides of the bowl. Hook your hands under the dough and quickly pull it all up into the air; fold the hanging bottom part of the dough under, and plop the dough back down, folding it on top of the part you plopped down earlier. Give the bowl a quarter turn and repeat. Do this continually for another few minutes.

5. When the dough is very smooth and lax, smear some olive oil on the sides of the bowl and under the dough, and pat some oil on top.

6. Cover the bowl and bulk ferment the dough at room temperature for 8 hours, or for 16-24 hours in the fridge. At the end of the rising time, you should see bubbles beginning to form on the surface of the dough.

To shape and bake:

1. Place a layer of rocks at the bottom of a clay cooking vessel or baking sheet. Put the sheet in the top third of the oven and preheat your oven to 550 °F (290 °C), or as hot as it will go.

2. Meanwhile, fold the edges of the risen dough over into the middle a few more times with damp hands. Pinch off a large piece of dough (about the size of two fists), and fold the sides over into the middle to make a neat packet.

3. Drop the packet of dough onto a heavily floured surface, and flip to flour both sides. Pat the dough flat, then throw it back and forth between your hands, catching the edge each time as you spin it through the air, like a pizza crust, to stretch it into a circle about 1/4" (1/2cm) thick with a diameter of about 10" (25cm).

You may also stretch and pat the dough out on a flat surface.

4. Remove the tray from the oven. Flip the dough circle over the back of your hand to transfer it and lay it down over the hot rocks. Re-stretch it into a circle, if necessary.

5. Place the tray back in the oven and cook for 5-7 minutes, until the top of the bread has golden brown spots. Repeat with each piece of dough, leaving the rocks in the oven for a few minutes between each one to allow them to come back up to temperature.

6. (Optional): Hold each flatbread directly over a gas flame for a minute or two to blacken a few spots and mimic the flavor that a wood-fired oven would give to your khobz.

You may also use a method similar to the dhungar technique to smoke your bread. Place each piece of bread one at a time into a large vessel with a closely fitting lid, alongside a small bowl. Light a piece of wood on fire and drop it into the bowl; then cover the vessel with the lid as you allow the wood to smoke for a minute or two.

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