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bud-wie-ser
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Joined: 30 Aug 2009
Posts: 445
Location: Utah
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 Posted: Tue Jul 31 12 3:01 am Post subject: Simple Peach Cobbler |
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We had a family get together last weekend, and I was asked to make some peach cobbler.
I started by dicing about 8 fresh peaches, then added about a cup of sugar and 1/4 cup of peach schnapps.
Let it work its magic for an hour or two, then added 2 quarts of bottled peaches.
Oil up the dutch ovens really good (12" and 14") then add a disc of parchment paper to the bottom of the dutch oven to prevent scorching and make the cleanup a little easier.
Divide the peaches into the two dutch ovens, and add about 1/4 cup of minute tapioca to each one, then mix well.
Prepare a packaged cake mix for each dutch oven according to the package directions, then pour it over the peaches.
Add the charcoal and let it go for 35-40 minutes.
Looks Done to me!
I used to use unflavored gelatin as a thickener for my cobblers, but I find that I like the added flavor and texture of the tapioca much better.
Thanks for looking!
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MacEggs
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Joined: 19 Dec 2010
Posts: 1519
Location: Barrie, Ontario, Canada
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| Posted: Tue Jul 31 12 12:31 pm Post subject: |
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That looks fantastic!
I just picked up a 5 qt Lodge yesterday - My first CI Dutch Oven.
However the lid is not flat like yours.
I will be on the lookout for a used one with a flat lid.
Looks like you have charcoal above and below.
Thanks for sharing.
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TrailerBuilder
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Joined: 08 Feb 2010
Posts: 2656
Location: Springfield MO
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bud-wie-ser
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Joined: 30 Aug 2009
Posts: 445
Location: Utah
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| Posted: Sat Aug 11 12 1:36 am Post subject: |
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| MacEggs wrote: | That looks fantastic!
Looks like you have charcoal above and below.
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You need the charcoal above and below for even cooking. With charcoal below it cooks the bottom but the top won't brown.
If you just have heat on top, the bottom of the cake won't cook.
TrailerBuilder:
You will enjoy this one, and it is simple enough to do while camping without a big mess.
(and don't forget some ice cream or whipped cream to top it off)
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Sugaz and Spice BBQ
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flyin-lowe
BBQ Fan
Joined: 23 Sep 2010
Posts: 346
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| Posted: Mon Aug 13 12 7:17 pm Post subject: |
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| MacEggs wrote: | That looks fantastic!
I just picked up a 5 qt Lodge yesterday - My first CI Dutch Oven.
However the lid is not flat like yours.
I will be on the lookout for a used one with a flat lid.
Looks like you have charcoal above and below.
Thanks for sharing. |
The newer Lodge cast iron skillets are not near as nice as the older stuff. However when it comes to a camp oven (like he is using, with the legs and flat lid) those (Lodge) are considered to be the best. I have bought and sold several hundred cast iron skillets over the past year but I don't come across too many of the Lodge Camp Ovens. Depending on the size they run about $60-$100 new. The people that buy then usually hang on to them. |
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michmama
Joined: 24 Aug 2012
Posts: 12
Location: Michigan
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| Posted: Thu Sep 06 12 2:32 pm Post subject: |
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I have a newer type dutch oven that wouldn't be appropriate to use in the charcoal. Does anyone have ideas on how I could use a regular bbq grill to cook this cobbler?
On the chance I do find an older dutch oven, how do you season it properly for something like this? I wouldn't want bacon flavor in my cobbler, lol! Would using olive oil be appropriate?
Thanks!
michmama
http://tassos.com/products/tassos-olive-oils |
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killswitch505
BBQ Super Pro
Joined: 05 Apr 2009
Posts: 3868
Location: Hobbs, NM
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| Posted: Thu Sep 06 12 5:21 pm Post subject: |
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looks great bud
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| Mrs. K.A.M. wrote: | Those are some of the best looking wieners I've ever seen  |
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bud-wie-ser
BBQ Super Fan
Joined: 30 Aug 2009
Posts: 445
Location: Utah
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| Posted: Thu Sep 06 12 6:46 pm Post subject: |
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| michmama wrote: | I have a newer type dutch oven that wouldn't be appropriate to use in the charcoal. Does anyone have ideas on how I could use a regular bbq grill to cook this cobbler?
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If you don't want to use charcoal with your dutch oven, you can always put it the oven in your house.
As far as seasoning goes, there are many threads on this forum regarding seasoning.
Your seasoning method will depend on the condition of the cast iron when you begin. If you have good clean cast iron with no rust or preservative coating, then the seasoning is very simple;
Heat the cast iron slightly to evaporate any moisture and open the pores.
Apply a very light coating of oil, then wipe thoroughly with paper towels.
Put the dutch oven in your home oven at 350-400 degrees for 30 minutes to 1 hour, then turn the oven off and let it cool slowly.
You can repeat this as many times as you want.
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Bud
Sugaz and Spice BBQ
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SoEzzy
Site Admin
Joined: 13 Oct 2006
Posts: 11154
Location: SLC, UT
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| Posted: Thu Sep 06 12 7:34 pm Post subject: |
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| bud-wie-ser wrote: |
Heat the cast iron slightly to evaporate any moisture and open the pores.
Apply a very light coating of oil, then wipe thoroughly with paper towels.
Put the dutch oven in your home oven at 350-400 degrees for 30 minutes to 1 hour, then turn the oven off and let it cool slowly.
You can repeat this as many times as you want. |
Do it the weekend your wife is away... if you don't use a light enough wipe of oil, you will smoke out the house... better to do when your wife and kids are away.
Don't ask me how I know this!  
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Thanks for the share BUD, very nicely done 
