11-11-2021, 09:49 AM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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Yesterday, I made firecracker chicken and peach cobbler on the green egg. Both turned out great but next time, I'll pull the cobbler a little earlier. Part of the issue is that it gets dark too early now...it was hard to tell when the cobbler was done.

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 11-11-2021, 05:32 PM
  • chazt
  • Super Moderator
  • Queens, NY
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I understand. Yesterday I lit the grill at 4:30 and cooked in daylight. Years past I’d stand in the yard with a flashlight which never really worked. That was just too frustrating and inconsistent  Sad

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 11-26-2021, 10:01 AM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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I made an apple crisp on the BGE for one of our Thanksgiving deserts yesterday. The versatility of a ceramic grill is amazing. 

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 11-26-2021, 10:34 AM
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Phil, with your two BGE's and all the great cooking you're putting the rest of us to shame.

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 11-26-2021, 12:27 PM
  • Sully
  • Super Moderator
  • Cedar Park, Texas
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That looks delicious Phil.

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 11-26-2021, 05:52 PM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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(11-26-2021, 10:34 AM)TheLegalRazor Wrote: Phil, with your two BGE's and all the great cooking you're putting the rest of us to shame.

(11-26-2021, 12:27 PM)Sully Wrote: That looks delicious Phil.

Thanks guys. I've been having a lot of fun with it. I have a bread pudding recipe that I want to try next.

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 12-15-2021, 03:01 PM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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Ribs tonight.

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 12-15-2021, 04:40 PM
  • chazt
  • Super Moderator
  • Queens, NY
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And martinis.

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 12-15-2021, 04:42 PM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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(12-15-2021, 04:40 PM)chazt Wrote: And martinis.

Yes sir.  Biggrin

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 12-15-2021, 08:43 PM
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Phil, you're eating and drinking well.

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 12-15-2021, 10:53 PM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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(12-15-2021, 08:43 PM)TheLegalRazor Wrote: Phil, you're eating and drinking well.

Thank you Ricardo. The ribs today were not one of my best efforts. For some reason, I had an off day. It's something that really needs to be started earlier in the day.

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 12-16-2021, 09:17 AM
  • chazt
  • Super Moderator
  • Queens, NY
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Low and slow if the BGE can regulate heat. The connective tissue breaks down and the meat falls off the bone.

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 12-16-2021, 11:57 AM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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(12-16-2021, 09:17 AM)chazt Wrote: Low and slow if the BGE can regulate heat. The connective tissue breaks down and the meat falls off the bone.

The BGE is great at regulating heat. The main issue is I had some extra fatty St. Louis style ribs instead of babyback ribs.  Its the difference between a four hour cook and a six hour cook. I allocated the time for babyback but not St. Louis (unless I was fine with eating at 10:00).  Tongue

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 12-16-2021, 03:33 PM
  • garyg
  • Senior Member
  • Great Lakes
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Takes a while to figure the Egg out - for me anyway.  Phil looks like a fast learner, but to Chaz's point the BGE holds temps better than my fancy in house stove does

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 01-11-2022, 05:22 PM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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I was a victim of my sweet tooth again and made apple crisp. I tweaked the recipe a bit and nailed it this time.

[Image: EirgHaC.jpg]

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 01-11-2022, 05:50 PM
  • chazt
  • Super Moderator
  • Queens, NY
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That looks outrageous.

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 01-11-2022, 06:02 PM
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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(01-11-2022, 05:50 PM)chazt Wrote: That looks outrageous.

Thank you Charlie. It was delicious.

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 01-11-2022, 08:07 PM
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(01-11-2022, 05:22 PM)bullgoose Wrote: I was a victim of my sweet tooth again and made apple crisp. I tweaked the recipe a bit and nailed it this time.

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Bon appétit !

Can we have the recipe please? It looks delicious.



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 01-11-2022, 09:17 PM
  • bullgoose
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  • Redondo Beach, California, U.S.A
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(01-11-2022, 08:07 PM)tarkaner Wrote:
(01-11-2022, 05:22 PM)bullgoose Wrote: I was a victim of my sweet tooth again and made apple crisp. I tweaked the recipe a bit and nailed it this time.
Bon appétit !

Can we have the recipe please? It looks delicious.



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Thank you. I'll be happy to share the recipe. 

Ingredients

Filling

  • 6 to 7 medium apples peeled, cored and sliced into thin wedges. I used Granny Smith apples
  • 3 tablespoons unsalted butter
  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon kosher salt
Topping
  • 1 ¼ cup old fashioned oats
  • 2 tablespoons all purpose flour
  • 5 tablespoons cold unsalted butter cut into 10 pieces
  • ⅓ cup brown sugar
  • ⅛ teaspoon kosher salt
  • Sprinkle of ground cinnamon
Instructions
  1. Set up the Ceramic Grill for indirect cooking and pre-heat it to 350 degrees. 
  2. Add cut up, peeled and cored apple slices to a large mixing bowl and set aside.
  3. Preheat a 10 inch cast iron skillet over medium low heat and melt the butter for the filling.
  4. Once the butter is melted, whisk in brown sugar, cinnamon and salt.
  5. Pour the butter mixture over the apples in the mixing bowl and toss until the apples are well coated.
  6. Add the apples and butter mixture back into the skillet and turn the heat up to medium. Stir occasionally while it cooks for 5 minutes, until the apples begin to soften. Remove the pan from the heat, but keep the apple mixture in it.
  7. After the apples are partially cooked, cut the 5 tablespoons of butter into 10 separate pieces.
  8. In a medium mixing bowl, add all the toppings EXCEPT the ground cinnamon. Combine ingredients using either your hands or a pastry cutter. It is okay to have small lumps of butter throughout the mixture.
  9. Top the apples in the skillet with the topping evenly and sprinkle on the cinnamon. Place in the pre-heated grill.
  10. Cook for 35-45 minutes, until the apples are tender, slightly bubbling and the topping is crunchy.
  11. Allow to rest and cool at room temperature for about 30 minutes before serving. It goes great with ice cream
Note -Some apple crisp recipes are sweeter than others. This apple crisp recipe is not overly sweet.

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