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
thanks for sharing such a wonderful information with us ,keep sharing
Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. P