Candied Bourbon Bacon smoked Brownies on the BGE
Candied the bacon with a splash of Bourbon, salt, pepper and brown sugar while I was grilling chicken for the main course.
I cheated and used boxed brownie mix but used the bacon drippings in place of vegetable oil. Once my chicken cook was done,, I added some apple chips and then I added the brownie mix to my cast iron pan and topped with the candied bacon. 40 mins at 350 with the platesetter in made an awesome crust on the edges and perfectly cooked brownies.
It was a hit as there is none left
Here is my go to Pizza Crust Recipe, The only fails I've had were using old yeast, so now I make sure I use good yeast and the freshest possible. I have made this about 20 times and my non-GF part of the family says its just as good as anything else and doesn't taste like cardboard. I also add herbs to the dough like Basil, Oregano etc.
I have not made this in the Kamado Akorn (still new to Kamado) yet but it works like a charm in the oven so on the grill seems like no problem at all, this recipe works like a charm.
Tried and True Gluten-Free Pizza Crust
Found on allrecipes.com
2 teaspoons vegetable oil 3/4 cup gluten-free all-purpose baking flour (I use Bob's Red Mill only or if in a pinch I use Cup4Cup) 3/4 cup cornstarch 2/3 cup lukewarm water (I usually add a bit more to get the right consistancy) 2 tablespoons nonfat dry milk powder 1 (.25 ounce) package active dry yeast 1 1/2 teaspoons cider vinegar 1 teaspoon salt 1 teaspoon unflavored gelatin powder (I don't bother with this at all) 1/2 teaspoon agave nectar (I use Honey instead) Directions
Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes. (more like thick pancake mix) *** I also let rise about 15 mins or so Spread dough over lined pizza pan with wet or oiled fingers. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil. Add your toppings, cook til it's bubbly delicious on top, maybe about 7 mins. Enjoy
For my wonderful wife and daughter I made a mixed berry turnover with pig candy topped with homemade whipped cream. My wife was served a signature cocktail and our daughter had chocolate milk. This was cooked earlier this evening as our whole week has been busy. The mixed berry turnover has raspberries, strawberries and blueberries. It was tucked into a puff pastry crust(store bought) and brushed with butter. It was put onto the grill at a dome temp of 375, then cooked until golden brown. The pig candy was cooked first. Super simple to make. I brushed thick cut bacon with NH maple syrup then sprinkled brown sugar on top of both sides. On a baking rack and over a disposable pan they went. They went on the grill at 400 and were cooked until bacon was lightly browned. So onto the pics.
Some colder than others was kind of my motto for this cook and a few members will get it.... In any event I was lucky to have a pretty mild day. (What was it, 60 degrees in Georgia today?)
Had to burn off some funk so I decided to settle in for a bit.
Pig candy pre cook.
All done and yummy goodness!
I stole a piece for qc standards and what not.
Here's the turnovers going on the grill.
After about 10 minutes. I was looking because I didn't want it to go over. These challenges if for nothing else stand to bring me out of my comfort zone and I am thankful for that!
And the MONEY!
Signature cocktail is called a "chocolate strawberry". It consists of 1 ounce of frozen strawberry puree, 1 ounce of creme de cocoa(white), and half ounce of cognac in the shaker until frozen part is melted. Pour it straight into glass and top up(lightly) with champagne and garnish with a strawberry. It tastes as described and is quite refreshing. The dessert combination is a perfect complement of sweet, fresh, and savory components on your taste buds. The wife gave two thumbs up for both. Happy Valentine's Day everyone.
This recipe is super easy to make and the results are out of this world! Ingredients include: fresh local corn, ranch dressing(I despise mayonnaise), seasoning and Mexican cheese blend.Truss the husks with some butchers string for a handle. Slather corn in ranch, then sprinkle seasoning onto them.
Put on the grill at 450 to 500 degrees fahrenheit. Be sure to make a foil heat shield as to not burn your "handles". I put mine on after this picture(dumb move, put it on prior to corn).
Turn corn as soon as light charring occurs. As you turn them, start adding Mexican cheese blend.
Pop open a delicious beer to enjoy with your significant other while the cheese melts. This step is not mandatory, but highly recommended!
Pull those beauties when they look something like this.
Pick up by handle and enjoy immediately! Repeat as necessary. Be sure to charge people that wonder into the wafting delicious smell appropriately!
Honestly, this is amazing and I may never do regular corn again. If you've never tried, it is simple to make and tastes great!
So I entered a pie contest and wanted to share my entry over here.
Here are most of the ingredients.
Made up some graham cracker crust. After smearing my CI pie pan with some butter flavored Crisco I press in the crust.
Made up a bacon weave and placed it on the kamado.
Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave.
While that cooks I prep my jalapeños.
On the grill they go for 15 minutes along with the pie crust for 7 minutes at 350.
After the weave is cooked I place it in the bottom of the pie crust.
Then the smoked jalapeño rings and the cream cheese pie filling.
Now the pie goes into the kamado for 40 minutes at 350.
Here is the result.
After letting it cool to room temp and then in the fridge I spread on the Raspberry Jalapeño topping.
And this was my entry photo.