5 posts in this topic
By John Setzler
300 grams (2 cups plus two tablespoons) all purpose flour (100%)
195 grams (7/8 cup) lukewarm water (65%)
6 grams (3/4 tsp) salt (2%)
6 grams (1 1/2 tsp) active dry yeast (2%)
2 tbsp melted butter
1 1/2 to 2 tsp ground cinnamon
Note: You can easily use a store-bought pizza dough for this recipe if you choose.
Combine the yeast and water and let dissolve for 10-15 minutes. Add the melted butter.
Wisk the dry ingredients together in a separate mixing bowl.
After the yeast has dissolved, combine with the dry ingredients and knead by hand or in a mixer with a dough hook until there is no sign of dry flour left. Cover with plastic in mixing bowl and let rise until doubled in size, about 1 hour.
Preheat the grill to 375°F and set up for indirect cooking on a pizza stone.
Make your glaze drizzle:
1 cup powdered sugar
2 tbsp milk
1 to 2 tsp vanilla extract
After your dough has risen, form it out into a 12-14 inch diameter pizza crust. Put it on the grill and cook it by itself for about 10 minutes.
Remove it from the grill.
Spread cream cheese frosting over the surface of the crust (See recipe below).
4 oz butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
Mix together completely
Spread Strawberry Pie Filling over the surface (or any other pie filling or combination of pie fillings that you might like.
Return to the pizza stone on the grill for another 10 minutes.
After that 10 minutes. sprinkle on some chocolate chips and cook for another 5 to 8 minutes.
Remove from the grill and let cool for 10 minutes and then drizzle with your glaze.
I am not a baker, and I have never made a pie before.
And I screwed this pie up, too. But I'll make it again.
I found a recipe from BGE and since I was going to have the grill fired up for some chicken wings, I thought I would give this a shot for Thanksgiving practice. I found the recipe on BGE's site, and it's a few years old. The recipe is pretty simple. I'll save you a click if you don't want to download the PDF I linked to.
3 eggs, beaten.
5 table spoons of butter, melted
1 cup of dark corn syrup
1 cup of light brown sugar
1 cup of semi sweet chocolate chips
1 cup of chopped pecans
1 tablespoon of AP flour
1/4 cup of bourbon, plus extra for the cook (pit master's discretion)
Simply combine it all and put it in a pie shell. BGE recommended 400 degrees directly on the heat deflector for 45 minutes.That was too long, and too hot in my case. I also only had on hand a graham cracker crust. I wouldn't do that again, either. The bottom got scorched, and it burned a bit (I'm sure due to all the various sugars in the pie), but the combination of pecans, chocolate and bourbon was a for sure winner!
I'm going to make this again this week, but I'll do it a little lower on the temp, and for less time and I'll keep a closer eye on it. I cooked on the grill grates, above the heat deflectors.
Like I said before, I have never, ever, made a pie before, but I will make this pie again and again. Once I get the recipe down, I'll share it again.
I'd welcome any tips from those of you who bake on their kamados more often than I do, which is this one time. Thanks for reading!
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
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.
Creme Brulee is without a doubt one of my favorite desserts. I have always wondered if it could be done on an Egg, so this weekend I put the theory to the test.
I started off scalding some heavy cream over medium heat, adding a halved and scraped vanilla bean and some of my favorite sweet bbq rub. Strained the cream mixture, whisked some egg yolks and sugar, tempered with the cream, then combined everything.
The ramekins were filled and placed in a water bath inside a cake pan, placed into a 325F Large Egg & baked for approx 40 minutes. The creme was removed and refrigerated for approx 4 hours.
I topped the creme with sugar and torched it until it was shatter like. The family really enjoyed this dessert with we will definitely do it again.
By John Setzler
I have seen quite a few of these dump cakes made since the inception of the Kamado Guru website. I went back and had a look at DerHusker's Cherry Pineapple dump cake and decided to give it a go on my own. These are really super simple to make but I decided to change up the flavor profile a bit and used just cherries for the fruit and added some Amaretto to build that wonderful flavor profile. The dark chocolate chips really kicked this over the top!
Recipe: Kamado Joe Cherry Amaretto Dump Cake Ingredients: 2 cans of cherry pie filling 1/4 cup Amaretto 1 boxed white cake mix 1/2 cup chocolate chips 4 ounces (1 stick) of butter cut into 1 tablespoon slices Directions: Preheat your grill to 325-350°F and set up for indirect cooking. In a mixing bowl, combine your cherry pie filling and amaretto. Grease a 5-quart dutch oven and add the cherry and amaretto mixture to the pan. Dump on the entire contents of the boxed white cake mix and spread evenly on top of the cherries. Sprinkle on 1/2 cup of chocolate chips. Place the butter slices on top. Put the lid on the dutch oven and place on the grill for 30-40 minutes. Let cool just a bit and serve!