Cake! Will it BBQ?


  • Walton's Employee

    BBQ Cup Cakes

    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!

    Add Maple Syrup
    Add Eggs and Yolks
    Add Baking Powder, Salt, Flour and Milk

    Prep Time

    30 Minutes

    Cook Time

    20 Minutes

    Ingredients

    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
    4 Eggs
    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

    For Frosting

    8 oz Cream Cheese
    3 Tablespoons Smoked Maple Syrup

    Utensils Needed

    Pizza Stone

    Instructions

    • 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!

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  • C

    As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.

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    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.

    What Projects are we looking ahead at?

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    Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.

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  • M

    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

    Max

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  • D

    @bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

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  • P

    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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