Cake! Will it BBQ?
Will it BBQ? Cake!
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 Cake and letting you know if it will BBQ or not!
3/4 Cup Unsalted Butter, Room Temperature
1-3/4 Cup Sugar
1/3 Cup Maple Syrup
1/3 Cup Canola Oil
1 Teaspoon Pure Vanilla Extract
2 Egg Yolks
2 Teaspoons Baking Powder
1/2 Teaspoons Salt
2-1/2 Cup All Purpose Flour
1 Cup Whole Milk, Room Temperature
1/2 lb Sweet Pepper Maple Bacon
8 oz Cream Cheese
3 Tablespoons Smoked Maple Syrup
- In a bowl Mix Softened butter with the sugar and mix
- Stir in Maple Syrup
- Add oil and Stir until smooth
- Add 4 Eggs and 2 Egg Yolks and mix
- Add Baking Soda, Salt and Flour and Mix
- Add Milk and Stir Until everything is Mixed in
- Chop Bacon and mix into batter
- Fill Cupcake holders with batter
- Bake for 20 Minutes at 350° (Use indirect heat if BBQing)
- For Frosting Mix 8 oz of cream cheese with 3 Tablespoons of Smoked Maple Syrup
- Let Cupcakes cool before adding frosting
- Top with bits of bacon and serve
So, Will it BBQ?
Absolutely this will BBQ, as Ali said, 10 out of 10, would do again! The Bacon in the batter really took this over the top and made it wonderful, it might not have had as much of a smoky flavor as we were hoping but it was all around delicious!
Shop Walton’s for Broil King Grills
7 lb Sausage Stuffer
Bacon Aioli Mayo Garnishing Squeeze
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.