Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Thanks to Bob and Scott & everyone, had a great time! What a cool event.
Thanks to Bob and Scott & everyone, had a great time! What a cool event.
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July 9th BBQ4U Event Report...
- Thread starter M38A1
- Start date
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Thanks to Scott, Bob, Phil and to everyone else who had a hand in making all that yumminess happen. 
Thanks to Scott, Bob, Phil and to everyone else who had a hand in making all that yumminess happen.
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
What a great time!
Many thanks to Bob and June for opening up their house . And to Scott for all the unseen hard work that went into the planning the cook so we could all eat on time. His new name is Mr Organization.
Lots of others helped, but I'll stop here for fear of leaving someone out.
And of course, thanks to all that attended.
What a great time!
Many thanks to Bob and June for opening up their house . And to Scott for all the unseen hard work that went into the planning the cook so we could all eat on time. His new name is Mr Organization.
Lots of others helped, but I'll stop here for fear of leaving someone out.
And of course, thanks to all that attended.
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Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Had a great time at Casa Tricepilot and scarfing another round of Scott's Q. If next year grows at the rate this year's gathering did.......
It was great to meet a lot of folks face-to-face that I've had remote dealings with and listening to all the lies........er, stories.
Many thanks to all those folks who contributed to making this another grand venture.
Scott, I hope you got home and got some rest. I know you were hammering along like a machine for well over 36 hours to pull it off yet again. Great job!
Had a great time at Casa Tricepilot and scarfing another round of Scott's Q. If next year grows at the rate this year's gathering did.......
It was great to meet a lot of folks face-to-face that I've had remote dealings with and listening to all the lies........er, stories.
Many thanks to all those folks who contributed to making this another grand venture. Scott, I hope you got home and got some rest. I know you were hammering along like a machine for well over 36 hours to pull it off yet again. Great job!
youzguyz
0
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Bob, Scott.. great to see you again. Phil and Bill, a pleasure to meet you. Thanks for the saved plate, it is delicious!!! (not the plate, but the inhabitants there of).
Excellent food, .. and it is better than last year Scott!
Once again.. 1st bike in (on the day), and last bike out. I really need to be there for the event next year.
Thanks again to you, and yours and all that helped. Truly an annual event worthy of anticipation.
Bob, Scott.. great to see you again. Phil and Bill, a pleasure to meet you. Thanks for the saved plate, it is delicious!!! (not the plate, but the inhabitants there of).
Excellent food, .. and it is better than last year Scott!
Once again.. 1st bike in (on the day), and last bike out. I really need to be there for the event next year.
Thanks again to you, and yours and all that helped. Truly an annual event worthy of anticipation.
subcomm
0
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Trice,
Sorry I could not make it this year, this one looked epic!
Subcomm
Trice,
Sorry I could not make it this year, this one looked epic!
Subcomm
Gilk51
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Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
a few photos and some comments
stopped in Austin for some pies
Our host, Bob
and hostess, June
and host dog, Nellie
Phil and his rig
Ed, David, Gareth, and Rusty (nobody told Ed it was "red shirt day")
The Master at work for breakfast
folks enjoying the hospitality
even Phil gets tickled...
breakfast was goooood!
I know there was at least one HD since I talked with a couple that rode one in.
Mark and Lori (not sure of spelling). They rode a 'Wing.
the Huntsville gang - Steve and Debbie
Care to shake hands - Scott fixin' the cheesey 'taters
just chillin'...
mini tech day
Beemer gal Carla (Karla?) from Austin (dig the custom T-shirt)
nobody shows off the TWT T-shirts better than Deb
Beemers were everywhere
another arrival
Bob and June's neighbors were invited, too
Great fun for Friday and Saturday. I had a good time but was bushed when I got home and fizzled out very early.
Thanks to Bill, Rachel, and Ed that made for great company down and back.
a few photos and some comments
stopped in Austin for some pies
Our host, Bob
and hostess, June
and host dog, Nellie
Phil and his rig
Ed, David, Gareth, and Rusty (nobody told Ed it was "red shirt day")
The Master at work for breakfast
folks enjoying the hospitality
even Phil gets tickled...
breakfast was goooood!
I know there was at least one HD since I talked with a couple that rode one in.
Mark and Lori (not sure of spelling). They rode a 'Wing.
the Huntsville gang - Steve and Debbie
Care to shake hands - Scott fixin' the cheesey 'taters
just chillin'...
mini tech day
Beemer gal Carla (Karla?) from Austin (dig the custom T-shirt)
nobody shows off the TWT T-shirts better than Deb
Beemers were everywhere
another arrival
Bob and June's neighbors were invited, too
Great fun for Friday and Saturday. I had a good time but was bushed when I got home and fizzled out very early.
Thanks to Bill, Rachel, and Ed that made for great company down and back.
Last edited:
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Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Here are my pics:
How many TWTers took advantage of sampling the tater's off Scott's gloves??
Using a kickstand to help get the rim off
The canopies were very helpful in keeping us out of the heat
Sweet Nellie ..... I hope she doesn't have a tummy ache
Gear for sale
The lucky few bikes who found shade
I had to get a pic of Rusty "Woodbutcher's" shirt
Chuck "Gilk51" and Camillo "CDC"
The folks that made it happen
Here are my pics:
How many TWTers took advantage of sampling the tater's off Scott's gloves??
Using a kickstand to help get the rim off
The canopies were very helpful in keeping us out of the heat
Sweet Nellie ..... I hope she doesn't have a tummy ache
Gear for sale
The lucky few bikes who found shade
I had to get a pic of Rusty "Woodbutcher's" shirt
Chuck "Gilk51" and Camillo "CDC"
The folks that made it happen
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Wowzer…. Another BBQ4U is now in the history books, and I must say, we might have this figured out now. First off, I have to thank Bob (Tricepilot) and June his lovely wife, for opening up Casa Tricepilot for yet another invasion from the TWT family. Everything from cleaning the house, to prepping, purchasing beverages, ice and cups, cleaning the pool, providing adequate seating, the guac and roasted corn, and a ton of other logistical exercises, I realized just how much work Bob and June did simply to prepare a suitable location for this. When Tricepilot hatched this idea a couple years ago, we had no idea 56 people would actually attend the inaugural event. This year we counted 76 in attendance.
I also need Tricepilot to personally thank each and every one of his neighbors. What a bunch of fine folks to have as neighbors when a motley crew of motorcycle riders descend on the cul-de-sac starting Friday afternoon, totally takeover said cul-de-sac, and don’t release it until Saturday late afternoon. That speaks volumes to me of the caliber of person Trice is and his ability to make anything work with anyone.
Next up is Liteitup, also known as Phil. When the RSVP list was crowding 60, then passed 70, then 80 and up, I was beginning to get a bit worried from a pit/capacity perspective. That’s a lot of people, thus a lot of bbq to cook and my pit, although a good size, was simply not large enough to handle the extra food load. Phil graciously offered up his weekend to come down from the Waco area and help out. When I say ‘help’, I mean that loosely. Phil didn’t just ‘help’ with this effort – he was instrumental in the prep, cooking, slicing and serving from first-fire Friday night through dessert Saturday afternoon. The last 30 minutes was amazing to just watch how he expertly sliced the ribs and briskets while I was running around like a chicken with my head cut-off. We could not have pulled this off without Phil. It’s that simple.
DFW-Warrior (Bill), Butte (Rachel) – Your assistance with food prep and serving cannot go unrecognized. Everything from the rib prep to set-up and all in between, making of the cole-slaw and side salads, you two stepped up to the plate if it needed to be done. You have no idea how much your assistance moving the ‘little’ things around like tables, serving trays, sterno, water pans, serving utensils, food refills and such means to me. The mayo-experiment…. We’ll just keep that our little story. And Rachel – we can talk half-IRONMAN for you anytime, ok?
Tad, aka: BexarWolf , came through yet again with his expert picking and pulling when crunch time rolled around. The cook might take 14 hours or so, but it’s an orchestrated slow moving event. The last 30 minutes prior to serving is like a tornado and my hat is off to Tad once again.
A big thanks to Mototex/MotorcycleBelle for the fruit trays. I don’t think you know how much that was appreciated on such a warm Saturday afternoon by everyone, including myself. A refreshing treat of which I consumed much of in the final stages of the cook.
Andrew_T (Andrew) cooked for the Friday night crowd which was awesome. A spread of fried red/drum fish, hushpuppies and potato wedges really hit the spot and was very much appreciated as well.
CCKBMW (CarlaCay) and those deviled eggs made on-site. Wow. I don’t think there were but a few left when all was said and done. Woodbutcher (Rusty) & mff (Mike) provided a couple bean pots that were out of this world. I think I even saw Rachel in the kitchen working one up from scratch with Rusty.
Did someone mention desserts? Bob Daharinger (Bobby), Gilk51 (Chuck) & MsBehavin (Stephanie) all provided pies that were as fresh as home-made. Heck, Stephanie even made the pecan pies on-site Friday night! And thumper_tx (Ron) with the “cardiac attack” as he calls it. You need to post that one up for us all to make at home. The dessert fried pies (slowoldguy) were a real treat for those who didn’t want a full slice of pie too! I’m not sure who brought the cookies and candy, but the sugar buzz was awesome.
I’m quite sure I’ve left off some contributors, but trust me – it’s not because your support went unrecognized. There’s just so much that goes into an event like this which keeping track of everything that goes on is a bit difficult. I know there were others who brought water, chairs, pop-ups, snacks and such. So please know your efforts are very much appreciated.
Much of today was spent cleaning and getting the various cooking items and pit back in their respective resting places. Yet the memories and TWT friendships of this event will last a lifetime…..
Now, anybody know how to cook a whole hog in a cul-de-sac?
~M38A1 aka: scott
Wowzer…. Another BBQ4U is now in the history books, and I must say, we might have this figured out now. First off, I have to thank Bob (Tricepilot) and June his lovely wife, for opening up Casa Tricepilot for yet another invasion from the TWT family. Everything from cleaning the house, to prepping, purchasing beverages, ice and cups, cleaning the pool, providing adequate seating, the guac and roasted corn, and a ton of other logistical exercises, I realized just how much work Bob and June did simply to prepare a suitable location for this. When Tricepilot hatched this idea a couple years ago, we had no idea 56 people would actually attend the inaugural event. This year we counted 76 in attendance.
I also need Tricepilot to personally thank each and every one of his neighbors. What a bunch of fine folks to have as neighbors when a motley crew of motorcycle riders descend on the cul-de-sac starting Friday afternoon, totally takeover said cul-de-sac, and don’t release it until Saturday late afternoon. That speaks volumes to me of the caliber of person Trice is and his ability to make anything work with anyone.
Next up is Liteitup, also known as Phil. When the RSVP list was crowding 60, then passed 70, then 80 and up, I was beginning to get a bit worried from a pit/capacity perspective. That’s a lot of people, thus a lot of bbq to cook and my pit, although a good size, was simply not large enough to handle the extra food load. Phil graciously offered up his weekend to come down from the Waco area and help out. When I say ‘help’, I mean that loosely. Phil didn’t just ‘help’ with this effort – he was instrumental in the prep, cooking, slicing and serving from first-fire Friday night through dessert Saturday afternoon. The last 30 minutes was amazing to just watch how he expertly sliced the ribs and briskets while I was running around like a chicken with my head cut-off. We could not have pulled this off without Phil. It’s that simple.
DFW-Warrior (Bill), Butte (Rachel) – Your assistance with food prep and serving cannot go unrecognized. Everything from the rib prep to set-up and all in between, making of the cole-slaw and side salads, you two stepped up to the plate if it needed to be done. You have no idea how much your assistance moving the ‘little’ things around like tables, serving trays, sterno, water pans, serving utensils, food refills and such means to me. The mayo-experiment…. We’ll just keep that our little story. And Rachel – we can talk half-IRONMAN for you anytime, ok?
Tad, aka: BexarWolf , came through yet again with his expert picking and pulling when crunch time rolled around. The cook might take 14 hours or so, but it’s an orchestrated slow moving event. The last 30 minutes prior to serving is like a tornado and my hat is off to Tad once again.
A big thanks to Mototex/MotorcycleBelle for the fruit trays. I don’t think you know how much that was appreciated on such a warm Saturday afternoon by everyone, including myself. A refreshing treat of which I consumed much of in the final stages of the cook.
Andrew_T (Andrew) cooked for the Friday night crowd which was awesome. A spread of fried red/drum fish, hushpuppies and potato wedges really hit the spot and was very much appreciated as well.
CCKBMW (CarlaCay) and those deviled eggs made on-site. Wow. I don’t think there were but a few left when all was said and done. Woodbutcher (Rusty) & mff (Mike) provided a couple bean pots that were out of this world. I think I even saw Rachel in the kitchen working one up from scratch with Rusty.
Did someone mention desserts? Bob Daharinger (Bobby), Gilk51 (Chuck) & MsBehavin (Stephanie) all provided pies that were as fresh as home-made. Heck, Stephanie even made the pecan pies on-site Friday night! And thumper_tx (Ron) with the “cardiac attack” as he calls it. You need to post that one up for us all to make at home. The dessert fried pies (slowoldguy) were a real treat for those who didn’t want a full slice of pie too! I’m not sure who brought the cookies and candy, but the sugar buzz was awesome.
I’m quite sure I’ve left off some contributors, but trust me – it’s not because your support went unrecognized. There’s just so much that goes into an event like this which keeping track of everything that goes on is a bit difficult. I know there were others who brought water, chairs, pop-ups, snacks and such. So please know your efforts are very much appreciated.
Much of today was spent cleaning and getting the various cooking items and pit back in their respective resting places. Yet the memories and TWT friendships of this event will last a lifetime…..
Now, anybody know how to cook a whole hog in a cul-de-sac?
~M38A1 aka: scott
Last edited:
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
That's Mark B / Lorie L from Austin and they came in on a white Gold Wing. Mark and I go back probably some 20+ years now.
That's Mark B / Lorie L from Austin and they came in on a white Gold Wing. Mark and I go back probably some 20+ years now.
I know there was at least one HD since this couple rode one in. Mark and Lori (not sure of spelling). She also rides her own.
Gilk51
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Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Yeah, I remember talking with them about it now. I talked to another couple late Saturday morning that rode the HD in and got them all mixed up.
Lots of folks there this weekend!
Yeah, I remember talking with them about it now. I talked to another couple late Saturday morning that rode the HD in and got them all mixed up.
Lots of folks there this weekend!
MotoTex
0
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
What a great day and destination for a ride! I was able to map out one of my "shortcuts" to get us there and found a bunch of interesting back roads to weave our way down. We picked up Senor Thumper_TX on his new steed as we passed through S'ville and began the journey.
The plan was for the route to be all paved, alas, there was a little over a mile of dirt road that got in there somehow. It was a proud moment to see Ron's F800GS christened with "first dirt." I thought the sprinkling of Texas dust added quite a bit of character to that beautiful machine.
The lovely MotorcycleBelle suffered a brief trauma as she has been effecting a regimen of gravel therapy to address an allergy to the road base she was diagnosed with earlier this year. It made me proud how well she wrangled her cruiser like a pro through that section and was even kind enough to take time to remark to me via intercom something about me "paying for this." I guess she didn't realize that dirt roads aren't Toll roads, so there is no payment necessary.
The trusty GPS lady brought us right to Casa Tricepilot and I feel privileged to have arrived in time to try a fatty on a biscuit, with some delicious habanero pineapple jelly. YUMMY!
It was quite the pleasure visiting with folks, ogling the scooters, and comparing notes, telling lies, and generally keeping the mayhem going while trying not to drool too much as we waited with bated breath for the dinner bell to ring.
At long last the big moment arrived. We got the pre-flight briefing out of the way, then queued up for the first pass over the target for the day. I must admit how the initial sight of the wondrous spread in the kitchen left me feeling a little faint at the glorious display of carnivorous delight. I pulled myself together and managed to get a little of everything on the plate.
Tackled that primary run, and went back to sample a little more, just to make sure the taste was fully retained by the memory banks. With the plethora of sauces, and the variety of sides, it is the measure from which all future BBQ meals will be held against.
Next, the desserts. Where to begin? It was overwhelming. Ultimately my favorite was the cobbler. However I did my best to assess many of the other contenders, before succumbing to the effects as pre-food-coma bliss was setting in. Realizing it would be an imposition to go into hibernation at our host's house, as it could possibly have lasted days, I fought the urge to curl up in a ball in a corner and sleep, and instead began to round up the troops.
With that we saddled up our ponies and started on our way home. It was a nice (HOT!!
) ride with only one wrong turn. I had given GPS lady the afternoon off. (How dare they put the right hand turn I needed to take right smack-dab in the middle of a sweet left-hand sweeper. I never even saw it.)
We made it, safe and sound, then relaxed for the balance of the weekend, basking in lingering BBQ euphoria.
Well done!!
Kudos to the host and all who contributed to the feast.
What a great day and destination for a ride! I was able to map out one of my "shortcuts" to get us there and found a bunch of interesting back roads to weave our way down. We picked up Senor Thumper_TX on his new steed as we passed through S'ville and began the journey.
The plan was for the route to be all paved, alas, there was a little over a mile of dirt road that got in there somehow.
It was a proud moment to see Ron's F800GS christened with "first dirt." I thought the sprinkling of Texas dust added quite a bit of character to that beautiful machine. The lovely MotorcycleBelle suffered a brief trauma as she has been effecting a regimen of gravel therapy to address an allergy to the road base she was diagnosed with earlier this year. It made me proud how well she wrangled her cruiser like a pro through that section
and was even kind enough to take time to remark to me via intercom something about me "paying for this." I guess she didn't realize that dirt roads aren't Toll roads, so there is no payment necessary. The trusty GPS lady brought us right to Casa Tricepilot and I feel privileged to have arrived in time to try a fatty on a biscuit, with some delicious habanero pineapple jelly. YUMMY!
It was quite the pleasure visiting with folks, ogling the scooters, and comparing notes, telling lies, and generally keeping the mayhem going while trying not to drool too much as we waited with bated breath for the dinner bell to ring.
At long last the big moment arrived. We got the pre-flight briefing out of the way, then queued up for the first pass over the target for the day. I must admit how the initial sight of the wondrous spread in the kitchen left me feeling a little faint at the glorious display of carnivorous delight. I pulled myself together and managed to get a little of everything on the plate.
Tackled that primary run, and went back to sample a little more, just to make sure the taste was fully retained by the memory banks. With the plethora of sauces, and the variety of sides, it is the measure from which all future BBQ meals will be held against.
Next, the desserts. Where to begin?
It was overwhelming. Ultimately my favorite was the cobbler. However I did my best to assess many of the other contenders, before succumbing to the effects as pre-food-coma bliss was setting in. Realizing it would be an imposition to go into hibernation at our host's house, as it could possibly have lasted days, I fought the urge to curl up in a ball in a corner and sleep, and instead began to round up the troops.With that we saddled up our ponies and started on our way home.
It was a nice (HOT!! ) ride with only one wrong turn. I had given GPS lady the afternoon off. (How dare they put the right hand turn I needed to take right smack-dab in the middle of a sweet left-hand sweeper. I never even saw it.)We made it, safe and sound, then relaxed for the balance of the weekend, basking in lingering BBQ euphoria.
Well done!!
Kudos to the host and all who contributed to the feast.
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Wow, what a great looking setup and crowd. I can't tell you how sorry I am to have flaked on this opportunity. I'm finding I'm not taking this heat very well and after riding a bit on Friday I just wasn't feeling well. Probably didn't help that I spent 5 hours at the tattoo shop Friday evening working on my right leg tat. Does not go well with hot pipes, socks and boots.
Glad everyone had such a great time!
Wow, what a great looking setup and crowd. I can't tell you how sorry I am to have flaked on this opportunity. I'm finding I'm not taking this heat very well and after riding a bit on Friday I just wasn't feeling well. Probably didn't help that I spent 5 hours at the tattoo shop Friday evening working on my right leg tat. Does not go well with hot pipes, socks and boots.
Glad everyone had such a great time!
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Awesome stuff here. So sad I couldn't make it. I was pretty bummed on Thursday and Friday when it turned out I couldn't make it down, but somehow I managed to turn the weekend around and still had a good time. I WILL make it down next time.
Awesome stuff here. So sad I couldn't make it. I was pretty bummed on Thursday and Friday when it turned out I couldn't make it down, but somehow I managed to turn the weekend around and still had a good time. I WILL make it down next time.
tx_medic
0
These pictures are killing me!!! Hannah and I REALLY wanted to be there. Let's do it again next weekend!
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
OK, many asked how the food was cooked this weekend and as I've said, there are no secrets to this.....
Here's the Breakfast Fatty:
Ingredients:
1 pound chub Maple flavored breakfast sausage
1 package Philadelphia Cream cheese (softened to room temperature)
2 tablespoons sundried tomato paste/spread
1 teaspoon minced garlic (from a jar is fine, measurement is not critical)
Quarter-cup smoked Gouda cheese, shredded
Texas BBQ Rub "Grand Champion" variety
1 bag Grands frozen buttermilk biscuits (in the freezer section by the frozen bread)
2 pats of butter (or a squirt of spray butter on each half works well)
1 ‘blob’ Texas Pepper Jelly in the Pineapple Habanaro flavor
Preparation Time:
Five minutes per chub
Cooking Time:
Two hours +/- at 225*F (or 145*F internal temperature)
Servings:
Dependent on the size of log you purchase.
Fire up the smoker and bring to a temp of 225*F at the cooking grate surface where the meat will sit. Also, preheat your oven to 350*F for the biscuits.
Remove the exterior wrapper of the sausage and pound it flat on a smooth surface to about 10” in diameter and maybe 5/8” thick. Spread a layer of about half the Philly cream cheese on the flattened sausage, followed by the sundried tomato paste, garlic and then grated cheese. Carefully re-roll the sausage back into a log form making sure to not leave holes where the ingredients will ooze out. You can do that by using a finger to smooth over those areas and it will cover just fine. Dust each log on all sides with your favorite rub.
Place the fatty on the grate in the 225*F range. Smoke the fatty about 90 minutes or so and check the temp, but make sure it doesn’t shrivel up and dry out. An internal temperature of 145*F is a good mark.
While the fatty is cooking, prepare the Grands buttermilk biscuits according to the wrapper instructions. Basically it’s just separate the ‘pucks’ of biscuit and place them on a baking sheet with the edges touching each other and bake.
When the fatty is done, pull it from the pit and slice into patties about ¾” wide. Take a biscuit and slice in half placing a pat of butter on each end and then the sliced fatty. Put a dollup of Pineapple Habanaro jelly on top of the meat portion, put the top half of the biscuit on and enjoy.
They are also great crumbled up and placed on a flour tortilla with some shredded Colby-jack cheese, nuked till warm, then roll up and eat!
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
OK, many asked how the food was cooked this weekend and as I've said, there are no secrets to this.....
Here's the Breakfast Fatty:
Ingredients:
1 pound chub Maple flavored breakfast sausage
1 package Philadelphia Cream cheese (softened to room temperature)
2 tablespoons sundried tomato paste/spread
1 teaspoon minced garlic (from a jar is fine, measurement is not critical)
Quarter-cup smoked Gouda cheese, shredded
Texas BBQ Rub "Grand Champion" variety
1 bag Grands frozen buttermilk biscuits (in the freezer section by the frozen bread)
2 pats of butter (or a squirt of spray butter on each half works well)
1 ‘blob’ Texas Pepper Jelly in the Pineapple Habanaro flavor
Preparation Time:
Five minutes per chub
Cooking Time:
Two hours +/- at 225*F (or 145*F internal temperature)
Servings:
Dependent on the size of log you purchase.
Fire up the smoker and bring to a temp of 225*F at the cooking grate surface where the meat will sit. Also, preheat your oven to 350*F for the biscuits.
Remove the exterior wrapper of the sausage and pound it flat on a smooth surface to about 10” in diameter and maybe 5/8” thick. Spread a layer of about half the Philly cream cheese on the flattened sausage, followed by the sundried tomato paste, garlic and then grated cheese. Carefully re-roll the sausage back into a log form making sure to not leave holes where the ingredients will ooze out. You can do that by using a finger to smooth over those areas and it will cover just fine. Dust each log on all sides with your favorite rub.
Place the fatty on the grate in the 225*F range. Smoke the fatty about 90 minutes or so and check the temp, but make sure it doesn’t shrivel up and dry out. An internal temperature of 145*F is a good mark.
While the fatty is cooking, prepare the Grands buttermilk biscuits according to the wrapper instructions. Basically it’s just separate the ‘pucks’ of biscuit and place them on a baking sheet with the edges touching each other and bake.
When the fatty is done, pull it from the pit and slice into patties about ¾” wide. Take a biscuit and slice in half placing a pat of butter on each end and then the sliced fatty. Put a dollup of Pineapple Habanaro jelly on top of the meat portion, put the top half of the biscuit on and enjoy.
They are also great crumbled up and placed on a flour tortilla with some shredded Colby-jack cheese, nuked till warm, then roll up and eat!
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
Last edited:
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
The briskets....
Ingredients:
Beef Brisket, Whole Packer un-trimmed in the 10-15lb range
Woostershire sauce
Texas BBQ Rub "Grand Champion" variety
Preparation Time:
About 10 minutes
Cooking Time:
Dependent on the size and temperature, but plan on 1.25 to 1.50 hours per pound at 225*F. Might be done sooner. Might be done later. However, “it’s done when it’s done” is the rule of thumb.
Servings:
Expect 30% shrinkage or so. Also dependent on the size of the brisket, but about 1/3rd to 1/2lb per person is a good rule of thumb if no other meats are served. Also dependent on if guests are serving themselves or you are serving them.
Fire up the smoker and bring to a temp of 225*F at the cooking grate surface where the meat will sit.
Take the packer out of the wrapper, wash under cold water both sides and pat dry with paper towels. Apply a light coat of wooster to the entire brisket, both sides. Liberally apply the bbq rub to both sides of the brisket making sure to get rub in the folds and edges. It should be like a paste if done right. Not too thick, but not too thin.
Bring the offset up to 225*F and place the brisket fat-cap down with the thick/heavy end towards the heat source with the whole brisket about in the middle of the pit. Cook at 225*F as measured at the grate level where the meat is until an internal temperature of 170*F is reached. Try not to ‘peek’ at the meat while cooking as this will only increase the cook time! Trust me – it’ll cook all by itself without prying eyes. At 170*F, remove the brisket and wrap in heavy duty aluminum foil then place the brisket back in the pit. Continue the cook until the internal temperature is 195*F. When 195*F is reached, remove the brisket (alum foil, juice and all) and set it in an Igloo type beverage cooler lined with towels on the bottom. Allow the brisket to ‘rest’ at least an hour before removal to slice. When you remove it, make sure to retain the juices. Slice across or perpendicular to the grain of the meat. Keep an eye on the perpendicular as the meat will need to be rotated as you slice. Cut slices about a #2 pencil width. Plate, then spoon some drippings over the meat and serve. (as an alternate, once you foil, you can finish it off in the oven at 225*F if necessary bringing the internal temp to 195*F – all the smoke ring has formed so you’re only applying heat at this point to bring it up to finished temperature)
The reason for the towels in the cooler is to prevent the plastic in the bottom of the cooler from melting. The resting of an hour or so allows the meat to ‘re-pose’, or pull back inside a large amount of the liquids. You can leave the brisket in the cooler until the internal temperature drops to 160*F at which point you should pull it, slice and refrigerate. This can be up to 4 or 5 hours depending on how well your cooler insulates. Don’t forget to save the juice for later – Ziplock baggies are a great place to keep it.
There is great debate on fat-cap up or down. I prefer down simply because it acts as an insulator against the hotter bottom side of the pit therefore preventing the meat from drying out.
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
The briskets....
Ingredients:
Beef Brisket, Whole Packer un-trimmed in the 10-15lb range
Woostershire sauce
Texas BBQ Rub "Grand Champion" variety
Preparation Time:
About 10 minutes
Cooking Time:
Dependent on the size and temperature, but plan on 1.25 to 1.50 hours per pound at 225*F. Might be done sooner. Might be done later. However, “it’s done when it’s done” is the rule of thumb.
Servings:
Expect 30% shrinkage or so. Also dependent on the size of the brisket, but about 1/3rd to 1/2lb per person is a good rule of thumb if no other meats are served. Also dependent on if guests are serving themselves or you are serving them.
Fire up the smoker and bring to a temp of 225*F at the cooking grate surface where the meat will sit.
Take the packer out of the wrapper, wash under cold water both sides and pat dry with paper towels. Apply a light coat of wooster to the entire brisket, both sides. Liberally apply the bbq rub to both sides of the brisket making sure to get rub in the folds and edges. It should be like a paste if done right. Not too thick, but not too thin.
Bring the offset up to 225*F and place the brisket fat-cap down with the thick/heavy end towards the heat source with the whole brisket about in the middle of the pit. Cook at 225*F as measured at the grate level where the meat is until an internal temperature of 170*F is reached. Try not to ‘peek’ at the meat while cooking as this will only increase the cook time! Trust me – it’ll cook all by itself without prying eyes. At 170*F, remove the brisket and wrap in heavy duty aluminum foil then place the brisket back in the pit. Continue the cook until the internal temperature is 195*F. When 195*F is reached, remove the brisket (alum foil, juice and all) and set it in an Igloo type beverage cooler lined with towels on the bottom. Allow the brisket to ‘rest’ at least an hour before removal to slice. When you remove it, make sure to retain the juices. Slice across or perpendicular to the grain of the meat. Keep an eye on the perpendicular as the meat will need to be rotated as you slice. Cut slices about a #2 pencil width. Plate, then spoon some drippings over the meat and serve. (as an alternate, once you foil, you can finish it off in the oven at 225*F if necessary bringing the internal temp to 195*F – all the smoke ring has formed so you’re only applying heat at this point to bring it up to finished temperature)
The reason for the towels in the cooler is to prevent the plastic in the bottom of the cooler from melting. The resting of an hour or so allows the meat to ‘re-pose’, or pull back inside a large amount of the liquids. You can leave the brisket in the cooler until the internal temperature drops to 160*F at which point you should pull it, slice and refrigerate. This can be up to 4 or 5 hours depending on how well your cooler insulates. Don’t forget to save the juice for later – Ziplock baggies are a great place to keep it.
There is great debate on fat-cap up or down. I prefer down simply because it acts as an insulator against the hotter bottom side of the pit therefore preventing the meat from drying out.
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
The Pork Butts (aka: pork shoulders)
Ingredients:
Package of two, 8lb pork shoulders (usually purchased at SAM'S)
Woostershire sauce
Texas BBQ Rub "Grand Champion" variety
Burger buns
Coleslaw
Carolina Mustard Sauce or BBQ sauce (I didn't make it up this year, but here's how you do it and it's awesome)
Carolina Mustard Sauce
1 1/2 cups yellow mustard
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup apple cider vinegar
1 tablespoon worcestershire sauce
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
Combine all together in saucepan. Simmer over medium heat until sugar is dissolved, don't overcook. Makes about 2 cups. Store in refrigerator.
Preparation Time:
About 10 minutes
Cooking Time:
Dependent on the size and temperature, but plan on 10-11 hours at 225*F.
Servings:
Expect 30% shrinkage or so, but 16lbs of butt goes a LONG way.
Much like the briskets, fire up the smoker and bring to a temp of 225*F at the cooking grate surface where the meat will sit.
Take the butts out of the wrapper, wash under cold water both sides and pat dry with paper towels. Apply a light coat of wooster to the entire butt, both sides. Liberally apply the bbq rub to all sides of the butt making sure to get rub in the folds and edges. It should be like a paste if done right. Not too thick, but not too thin.
Bring the offset up to 225*F and place the on the grate. Cook at 225*F as measured at the grate level where the meat is until an internal temperature of 197*F is reached. At 197*F, remove the butt and wrap in heavy duty aluminum foil then place it in an Igloo type beverage cooler lined with towels on the bottom. Allow the butts ‘rest’ at least an hour before removal to pull. When it's time to serve, take the butts out and have some heavy duty insulated food service gloves and literally pull the meat off the shoulder bone and shred it to a serving container. You can also pull it with two large forks if you don't have gloves.
Place it out for service as either a stand alone meat, or with buns, cole slaw and either a bbq sauce or Caroline mustard sauce.
If you have leftovers, I like to put a fair amount on a flour tortillia with a blob of Texas Pepper Jelly PineappleHab and a half-slice of Munster or Jack cheese, then hit the microwave for about 40 seconds for a little pulled pork rolled soft taco.
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
The Pork Butts (aka: pork shoulders)
Ingredients:
Package of two, 8lb pork shoulders (usually purchased at SAM'S)
Woostershire sauce
Texas BBQ Rub "Grand Champion" variety
Burger buns
Coleslaw
Carolina Mustard Sauce or BBQ sauce (I didn't make it up this year, but here's how you do it and it's awesome)
Carolina Mustard Sauce
1 1/2 cups yellow mustard
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup apple cider vinegar
1 tablespoon worcestershire sauce
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
Combine all together in saucepan. Simmer over medium heat until sugar is dissolved, don't overcook. Makes about 2 cups. Store in refrigerator.
Preparation Time:
About 10 minutes
Cooking Time:
Dependent on the size and temperature, but plan on 10-11 hours at 225*F.
Servings:
Expect 30% shrinkage or so, but 16lbs of butt goes a LONG way.
Much like the briskets, fire up the smoker and bring to a temp of 225*F at the cooking grate surface where the meat will sit.
Take the butts out of the wrapper, wash under cold water both sides and pat dry with paper towels. Apply a light coat of wooster to the entire butt, both sides. Liberally apply the bbq rub to all sides of the butt making sure to get rub in the folds and edges. It should be like a paste if done right. Not too thick, but not too thin.
Bring the offset up to 225*F and place the on the grate. Cook at 225*F as measured at the grate level where the meat is until an internal temperature of 197*F is reached. At 197*F, remove the butt and wrap in heavy duty aluminum foil then place it in an Igloo type beverage cooler lined with towels on the bottom. Allow the butts ‘rest’ at least an hour before removal to pull. When it's time to serve, take the butts out and have some heavy duty insulated food service gloves and literally pull the meat off the shoulder bone and shred it to a serving container. You can also pull it with two large forks if you don't have gloves.
Place it out for service as either a stand alone meat, or with buns, cole slaw and either a bbq sauce or Caroline mustard sauce.
If you have leftovers, I like to put a fair amount on a flour tortillia with a blob of Texas Pepper Jelly PineappleHab and a half-slice of Munster or Jack cheese, then hit the microwave for about 40 seconds for a little pulled pork rolled soft taco.
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
Last edited:
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
The Pork Ribs...
Ingredients:
Rack of pork ribs, whole or trimmed, not baby-backs
Woostershire Sauce
Texas BBQ Rub "Grand Champion" variety
Texas Pepper Jelly (Pineapple Habanaro)
Preparation Time:
About 5 minutes per rack
Cooking Time:
Between 6 & 7 hours running 225*F
Servings:
About three/four people per rack.
Fire up the smoker and bring to a temp of 225*F at the cooking grate surface where the meat will sit.
To prepare the ribs, remove them from the wrapper, wash under cold water and pat dry with paper towels. Then, flip them over so the bone side is up. Take a dull knife or a spoon end and slide it under the corner of the white membrane next to the bone at the end of the rack. Work it enough to where the membrane pulls or tears loose away from the bone. Then, take a dry piece of paper towel and with your forefinger and thumb, pinch the membrane tab and pull across the bone side to remove it. If a spot gets missed, go back and peel up a corner, grab it with paper towel and pull to remove. You don’t have to remove the membrane, yet I believe it makes for a better tasting rib.
Next, apply a light coat of wooster to the entire rack, both sides. Liberally apply your favorite rub to both sides of the rack making sure to get rub on the edges. Complete all the racks the same way.
I'm a big fan of the 3-2-1 cooking method which involves three different stages. To do this, put the prepped above ribs on ‘naked’ on the grate for three hours. If you want, every 30 minutes or so spray/spritz with some apple juice. After three hours, remove each rack and place it in alum foil with a little bit of apple juice and seal it up tight. For this cook, Phil suggested just dropping the racks in a pan with some juice and foil instead of doing each individually. I think this way works perfectly. Run them two full hours in the foil packets. After two hours foiled, open the packets and glaze the tops with the TPJ PineappleHab jelly and cook for one more hour with the packets open. When the last hour is done, seal them up and move to a cooler to rest like the other meats until ready to slice.
Slicing:
With some rubber gloves or tongs to hold the ribs, stand them on a cutting board on the bone end. Take a sharp knife and insert it from the top between two bones and slice down. The bones and meat will guide the knife. If they are 'fall off the bone', then just leave then on the cutting board without standing them on edge and slice with a sharp knife.
I could go into some detail about taking a whole rack of ribs and trimming them up St. Louis style (they're much 'prettier' for presentation) but it takes a bit of work to get them there, thus the higher cost per pound if you already purchase them that way. Besides, I like the extra meat you get on each rib when you don't trim 'em.
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
The Pork Ribs...
Ingredients:
Rack of pork ribs, whole or trimmed, not baby-backs
Woostershire Sauce
Texas BBQ Rub "Grand Champion" variety
Texas Pepper Jelly (Pineapple Habanaro)
Preparation Time:
About 5 minutes per rack
Cooking Time:
Between 6 & 7 hours running 225*F
Servings:
About three/four people per rack.
Fire up the smoker and bring to a temp of 225*F at the cooking grate surface where the meat will sit.
To prepare the ribs, remove them from the wrapper, wash under cold water and pat dry with paper towels. Then, flip them over so the bone side is up. Take a dull knife or a spoon end and slide it under the corner of the white membrane next to the bone at the end of the rack. Work it enough to where the membrane pulls or tears loose away from the bone. Then, take a dry piece of paper towel and with your forefinger and thumb, pinch the membrane tab and pull across the bone side to remove it. If a spot gets missed, go back and peel up a corner, grab it with paper towel and pull to remove. You don’t have to remove the membrane, yet I believe it makes for a better tasting rib.
Next, apply a light coat of wooster to the entire rack, both sides. Liberally apply your favorite rub to both sides of the rack making sure to get rub on the edges. Complete all the racks the same way.
I'm a big fan of the 3-2-1 cooking method which involves three different stages. To do this, put the prepped above ribs on ‘naked’ on the grate for three hours. If you want, every 30 minutes or so spray/spritz with some apple juice. After three hours, remove each rack and place it in alum foil with a little bit of apple juice and seal it up tight. For this cook, Phil suggested just dropping the racks in a pan with some juice and foil instead of doing each individually. I think this way works perfectly. Run them two full hours in the foil packets. After two hours foiled, open the packets and glaze the tops with the TPJ PineappleHab jelly and cook for one more hour with the packets open. When the last hour is done, seal them up and move to a cooler to rest like the other meats until ready to slice.
Slicing:
With some rubber gloves or tongs to hold the ribs, stand them on a cutting board on the bone end. Take a sharp knife and insert it from the top between two bones and slice down. The bones and meat will guide the knife. If they are 'fall off the bone', then just leave then on the cutting board without standing them on edge and slice with a sharp knife.
I could go into some detail about taking a whole rack of ribs and trimming them up St. Louis style (they're much 'prettier' for presentation) but it takes a bit of work to get them there, thus the higher cost per pound if you already purchase them that way. Besides, I like the extra meat you get on each rib when you don't trim 'em.
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Sausage for this cook...
Ingredients:
Your favorite sausage links (I used a venison/pork mix from SAM'S called Kountry something or other) It's been good to me over the years.
Preparation Time:
Long enough to open the wrapper
Cooking Time:
About an hour running 275*F or 90 minutes at 225*F
Servings:
Dependent on the quantity you purchase, but figure on 1/3lb person if other meats are served or 1/2lb per person for those who enjoy this only.
Fire up the offset and bring it up to temp about 225*F. Place the sausage on the grate and just let them sit there for 90 minutes or so or until they plump up a bit and start to sizzle, ooze or split their skins. That’s how you know when to pull them. Run them a bit shorter if the box is hotter, a bit longer if cooler.
When they are done, pull them and slice the links diagonally to give what appears to be larger cross-cut pieces. Or just leave them whole as I did. Serve with bbq sauce on the side.
Pretty simple stuff.
Sausage for this cook...
Ingredients:
Your favorite sausage links (I used a venison/pork mix from SAM'S called Kountry something or other) It's been good to me over the years.
Preparation Time:
Long enough to open the wrapper
Cooking Time:
About an hour running 275*F or 90 minutes at 225*F
Servings:
Dependent on the quantity you purchase, but figure on 1/3lb person if other meats are served or 1/2lb per person for those who enjoy this only.
Fire up the offset and bring it up to temp about 225*F. Place the sausage on the grate and just let them sit there for 90 minutes or so or until they plump up a bit and start to sizzle, ooze or split their skins. That’s how you know when to pull them. Run them a bit shorter if the box is hotter, a bit longer if cooler.
When they are done, pull them and slice the links diagonally to give what appears to be larger cross-cut pieces. Or just leave them whole as I did. Serve with bbq sauce on the side.
Pretty simple stuff.
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
The "Cheesy Mashers" aka: Bill’s Surprise Potatoes from www.texasbbqrub.com For Saturday's cook, I used 1.5x the ingredients and made two full sheets with only a gallon or so left over for 76 people.
Description:
This has to be my all-time favorite potato dish to serve for guests. The recipe makes a LOT of food, but it really doesn’t last long since everyone loves it and usually comes back for more. You can cut it in half and just come close on the ingredients without noticing any differences. Easy to make, easy to heat and easy to serve.
Ingredients:
1 full size aluminum-serving pan – this will serve about 50 to 75 people
10 pounds of whole potatoes (I have used Idaho’s, russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
½ cup of your favorite bbq rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor liking)
Alt. Ingredient – a couple handfuls of your choice of chopped meat (brisket, butt, sausage)
Alt. Ingredient – I’ve tossed in a few tablespoons of horseradish sauce too with good results.
Preparation Time:
About 15 minutes
Cooking Time:
About an hour to 90 minutes.
Servings:
50-75
First wash and cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes.
In a large pot, boil the potatoes. A little trick is to use that turkey fryer of yours for this part. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.
While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1-1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit.
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
The "Cheesy Mashers" aka: Bill’s Surprise Potatoes from www.texasbbqrub.com For Saturday's cook, I used 1.5x the ingredients and made two full sheets with only a gallon or so left over for 76 people.
Description:
This has to be my all-time favorite potato dish to serve for guests. The recipe makes a LOT of food, but it really doesn’t last long since everyone loves it and usually comes back for more. You can cut it in half and just come close on the ingredients without noticing any differences. Easy to make, easy to heat and easy to serve.
Ingredients:
1 full size aluminum-serving pan – this will serve about 50 to 75 people
10 pounds of whole potatoes (I have used Idaho’s, russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
½ cup of your favorite bbq rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor liking)
Alt. Ingredient – a couple handfuls of your choice of chopped meat (brisket, butt, sausage)
Alt. Ingredient – I’ve tossed in a few tablespoons of horseradish sauce too with good results.
Preparation Time:
About 15 minutes
Cooking Time:
About an hour to 90 minutes.
Servings:
50-75
First wash and cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes.
In a large pot, boil the potatoes. A little trick is to use that turkey fryer of yours for this part. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.
While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1-1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit.
On-line sources:
Texas Pepper Jelly
Texas BBQRub "Grand Champion" variety
.
M38A1
Admin
Re: M38A1 & Tricepilot BBQ 4U - JULY 9th, 2011
Peach Dump Cobblers
Description:
Probably one of the easiest cobblers on earth to prepare, this desert will go fast with the guests. The name comes from just dumping everything in the pan and then baking.
Ingredients:
1 box Duncan Hines Yellow Cake mix butter recipe
1 large can (29oz) sliced peaches in heavy syrup
2 sticks unsalted butter
Sugar
Cinnamon
Preparation Time:
About 10 minutes
Cooking Time:
About 60-75 minutes
Servings:
Serves 12-15 people
Preheat the oven to 300*F. Secure a 9x12 or thereabouts baking dish or aluminum pan. I used the half-sheet serving alum pans from SAM'S. Open the can of fruit and pour it in the baking dish or pan. Make sure to pour the juice in too! Sprinkle some sugar across the top of the peaches/juice. Pour the cake mix over the fruit and spread the cake mix evenly across the top so it’s a flat surface. Cut the butter into small ‘pats’ and lay them over the entire top of the cake mix. Make sure to get the whole top covered. Sprinkle some sugar on top of the butter, and a bit of cinnamon if you want that flavor. Pop the pan in the oven, set the timer for about 50 minutes and cook until the top surface is a golden brown. It may take an hour or more as all your looking for is a golden dark crust at this point. Remove from the oven, let set about 15 minutes and serve.
.
Peach Dump Cobblers
Description:
Probably one of the easiest cobblers on earth to prepare, this desert will go fast with the guests. The name comes from just dumping everything in the pan and then baking.
Ingredients:
1 box Duncan Hines Yellow Cake mix butter recipe
1 large can (29oz) sliced peaches in heavy syrup
2 sticks unsalted butter
Sugar
Cinnamon
Preparation Time:
About 10 minutes
Cooking Time:
About 60-75 minutes
Servings:
Serves 12-15 people
Preheat the oven to 300*F. Secure a 9x12 or thereabouts baking dish or aluminum pan. I used the half-sheet serving alum pans from SAM'S. Open the can of fruit and pour it in the baking dish or pan. Make sure to pour the juice in too! Sprinkle some sugar across the top of the peaches/juice. Pour the cake mix over the fruit and spread the cake mix evenly across the top so it’s a flat surface. Cut the butter into small ‘pats’ and lay them over the entire top of the cake mix. Make sure to get the whole top covered. Sprinkle some sugar on top of the butter, and a bit of cinnamon if you want that flavor. Pop the pan in the oven, set the timer for about 50 minutes and cook until the top surface is a golden brown. It may take an hour or more as all your looking for is a golden dark crust at this point. Remove from the oven, let set about 15 minutes and serve.
.
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