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
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!