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Found 4 results

  1. When bosco chose "Let's Smoke a Fatty!" for the Challenge this month I'll admit I wasn't sure what I was going to make. I've only made one fatty before and I didn't really care for my results. So I did some research on fatties and found a treasure trove of Fatty ideas to try. This one was from someone named Ron L. Ron didn’t name his but I dub this the “Blanket in a Pig Fatty”. Started out rolling 1 lb. of breakfast sausage in a gallon Ziploc. (There are 2 because I made a second, different, fatty) I put these in the fridge and proceeded to make up the other items. Here are most of the ingredients. I made Blueberry pancakes and eggs for us for breackfast. I also made this square one on the kamado for the fatty. Once it was done I took one of my gallon Ziplocs out and cut the top off and place the Blueberry pancake on it and proceeded to roll it up. I cooked these at 350 for 1 hour. I cooked on the upper rack because I wanted the dome to radiate heat onto the tops. (The bottom of the Breakfast Fatty Croissant got a little dark so next time I’ll adjust to a little shorter time) Here it is done and sliced. Here it is plated and with some maple syrup and powdered sugar. Apparently my first attempt at a fatty was a failure due to user error because this was delicious! I was afraid the pancake would absorb lots of the sausage grease. But as you can see from the pictures the pancake was nice and fluffy and absorbed the maple syrup really well. Thanks for looking.
  2. Part of getting ramped up for Thanksgiving means time to try out some different ideas and recipes before the big day. I ran across a simple pie crust recipe which seemed worth trying. --Recipe-- 2 cups sifted flour (bread flour, which was finer and higher in gluten was used). 1 teaspoon of salt (Kosher salt was used) The recipe called for 5 to 7 tablespoons of water, due to my flour choice, 8 tablespoons was used instead 2/3 cup Crisco or Butter (Crisco butter-flavored sticks were used, it provided the butter undertones, but the classical lard-crust texture). The fillings on the first pie was apple and the second pie was blueberry. The apple pie filling had cinnamon, nutmeg and allspice added. The blueberry pie filling was essentially stock. Both of the pies had a standard egg-wash applied (one egg and one tablespoon of water whisked, then brushed on). The apple pie had some cinnamon tossed across the crust in a couple of strips, as well as sugar sprinkled all over the top. Both pies were made in cast iron, with the top of the crust below the top of the cast iron, this prevents the edge of the crust from burning without adding foil. They were cooked on the #KamadoJoe Big Joe, with the diffusers raised to the X-Rack at 350 degrees F. Coconut (Coshell) charcoal was used to provide the smokeless heat. A burn-off had been done to get the last of the oils from previous cooks baked out of the Big Joe. Pies were pulled when the crust had turned golden and the filling was bubbling. Pictures below:
  3. Got on here yesterday and came to the dessert section to get an idea. Saw these "dump cake" recipes and checked them out. They seemed easy enough so I found one with blueberries because I'm not the biggest cherry fan. Here's the recipe I used: Blueberry Dump Cake Ingredients 1 box of yellow cake mix 1 21 oz can of blueberry pie filling 1 large can of crushed pineapple, drained 1 cup fresh blueberries 1/2 cup shredded coconut (optional) 1 stick of butter Directions Preheat oven to 375. Spread the can of blueberry pie filling at the bottom of a 9.5 x 13 cake pan/pyrex dish (or similar size-but no bigger.) Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit. Melt 3/4 of the butter stick and drizzle over the cake mix. Thinly slice the rest of the butter stick and randomly place the sliced butter pieces on any dry cake mix still showing. Sprinkle the rest of the fresh blueberries on top of the cake mix. Bake for 40 to 45 minutes or until the cake topping is golden brown. It was so easy that I thought surely it couldn't taste that great. After about 2 seconds in my mouth it hit me that this stuff was legit, and probably one of the best desserts I've ever made. If I had to change one thing, I'd use a can and a half of the blueberry pie filling so the cake would have a little more to soak up, but it's incredible as it is. The coconut really sets it off. Thanks, everybody, for introducing me to new and fresh ideas every day.
  4. One of my coworkers hooked me up with a big bag of blueberries recently so I decided it was time to get the waffle iron out and whip up a few blueberry waffles! The recipe I use for waffles is as follows: 2 cups all-purpose flour 2 1/4 tsp baking powder 1/2 tsp salt 3 eggs, divided 1/4 cup melted butter 1 2/3 cup milk 1 cup blueberries (or any other cut fruit you want to use) In a large bowl, combine the flour, baking powder, salt, egg yolks and butter. Mix them together. Add the milk and continue mixing until your batter has a nice consistency. Fold in the blueberries. In a separate bowl, wisk the egg whites until still peaks form. Fold the egg white mixture into your waffle batter and bake according to the instructions for your waffle iron. Serve hot!
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