Peach Cobbler! Will it BBQ?
Will it BBQ? Peach Cobbler!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Peach Cobbler and letting you know if it will BBQ or not!!
1 large can of peaches
1 box of plain white cake mix
2 sticks of butter
Excalibur Cinnamon Toast Shake
InstructionsTake a large foil pan, or any pan you are okay with putting on the grill, and empty your can of peaches into the bottom of that. Take your cake mix and sprinkle that on top of the peaches, making sure that the cake mix gets down into the spaces between the peaches. Cut your butter into slices about 1/2 " thick and lay them evenly across the top of the cake mix. Finally sprinkle with Excalibur's Cinnamon Toast Shake seasoning, use as much, or as little as you want but we added a lot because it works so well with any type of dessert dish.
So, Will it BBQ?
Most people do not think of the grill as something that typically produces desserts but they should! This was a dangerously delicious treat, the peaches, cake mix, butter and Cinnamon Toast Shake all went together beautifully and the hint of smoke that it picked up was a nice counterpoint to all that sweetness. So YES this will BBQ!
Shop Walton’s for Cinnamon Toast Shake
PK 100 Smokehouse
Terrapin Ridge Hot Pepper Jam
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.
I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.