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Dessert throwdown Entries Here.

 
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Manana
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Joined: 23 May 2012
Posts: 1279
Location: Greenville SC

PostPosted: Fri Apr 12 13 11:07 pm    Post subject: Dessert throwdown Entries Here. Reply with quote

Put your entries here Now thru 4/15/13 Midnight EST then voting will start. I'll add a poll at the top of this page.

Sorry this is late but my internet just came back up after storms last night.

Please start another thread for smack talking and keep this one just for entries.
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MGeslock
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Joined: 10 Aug 2007
Posts: 332
Location: Fredericksburg, VA

PostPosted: Sun Apr 14 13 10:20 pm    Post subject: Reply with quote

Not sure if this is up and running, but I made one and wanted to share.

I cooked everything outside, used a dutch oven and my medium Weber.

The Best Berry Cobbler & Vanilla Custard Ice Cream


































The Best Berry Cobbler


1 cup flour
1 cup plus 3 tablespoons sugar, divided
Dash of salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk
1/2 cup (1 stick) butter
1 cup blueberries, divided
1 cup raspberries, divided
1 cup quartered strawberries
1/4 teaspoon lemon zest

Measure out your ingredients; wash and cut your berries. Preheat the oven to 350F.

In a medium saucepan, mix 3 tablespoons sugar, 1/2 cup blueberries, 1/2 cup raspberries and 1/4 cup water. Cook them over medium-high heat until the berries burst and release their juices and the mixture begins to thicken, about 10-12 minutes. Pour this into a bowl to cool slightly while you complete the following steps.

In a separate large bowl, whisk together flour, sugar, salt, baking powder and cinnamon. Set these dry ingredients aside while you melt the stick of butter in a 12-inch cast iron skillet over medium-high heat. Remove the skillet from the heat. Pour the milk into the dry ingredients and mix until the lumps are gone (the batter will be very liquid) and then pour this batter over top of the melted butter.

Gently mix the slightly cooled cooked fruit with the leftover uncooked fruit and lemon zest before pouring it around the top of the batter. Do NOT stir this—just let it fall where it falls! Bake the cobbler for 35-40 minutes or until golden brown and almost set. Serve hot with a big scoop of vanilla bean ice cream.



Vanilla Custard Ice Cream

Ingredients
• 2 cups whole milk
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 eggs, lightly beaten
• 2 cups heavy whipping cream
• 2 tablespoons vanilla extract
Directions

In a large saucepan, heat milk to 175°; stir in sugar and salt
until dissolved. Whisk a small amount of hot mixture into the eggs.
Return all to the pan, whisking constantly. Cook and stir over low
heat until mixture reaches at least 160° and coats the back of a
metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice
water; stir for 2 minutes. Stir in whipping cream and vanilla. Press
waxed paper onto surface of custard. Refrigerate for several hours
or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according
to manufacturer’s directions. Refrigerate remaining mixture until
ready to freeze. When ice cream is frozen, transfer to a freezer
container; freeze for 2-4 hours before serving.

Yield: 1-1/2 quarts.
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Maniac
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Joined: 02 Oct 2010
Posts: 2432
Location: Pa

PostPosted: Sun Apr 14 13 10:46 pm    Post subject: Reply with quote

you maybe the winner not sure if anybody is taking over for manana Wink
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Sun Apr 14 13 11:19 pm    Post subject: Reply with quote

MGeslock, that is a mighty fine looking cobbler you cooked up. Very Happy
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Mon Apr 15 13 8:07 pm    Post subject: Reply with quote

Wait, you didnt EAT it outside....LOL....JUST KIDDING!! Very Happy
Does look mighty fine MGeslock!!
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1buckie
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Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA

PostPosted: Fri Apr 19 13 12:07 am    Post subject: Reply with quote

Well, MGeslock......I think you stole the show !!!
Great cookup & EVERYTHING outdoors !!!

Compared to this, my entry was whimp, .....coconut / habanero / blueberry muffins.....w/ blue icing, done on a blue kettle.......
I been gonna do it up, but had day after day of whipping, swirling wind......
Might have been able to figure something & hide on the back patio, but it was a lot of work..... Confused

Heckuva recipe set !!!

Thanks for following thru !!!!
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Apr 19 13 4:26 am    Post subject: Reply with quote

Well done, MGeslock.
Looks a whole lot better than what I was going to submit.
I didn't want to get drowned anyway.
Congrats on the the win.
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jess
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Joined: 26 Sep 2007
Posts: 1851
Location: Fl.

PostPosted: Fri Apr 19 13 4:29 am    Post subject: Reply with quote

I realize this thread has had some problems Rolling Eyes but I am still waiting for a " Smores with BACON" entry... Laughing
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MGeslock
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Joined: 10 Aug 2007
Posts: 332
Location: Fredericksburg, VA

PostPosted: Fri Apr 19 13 4:40 am    Post subject: Reply with quote

I really do like this place. I have met so many wonderful people here. The information here is superb!

My first experience is when I was making my pull behind smoker and K.A.M. (and so many others) jumped in and provided help. He even made a welded part and sent it to me.

Those things are priceless.

I have built about 30 UDS and sold them on Craigslist. All the info came from here. I have built a few for free and passed them on. I just have to pay it forward.

Please don't let the throw-downs go away, those that read do appreciate it.

I propose that we do this throw-down again. I know that there are many that want to have fun and learn....Any takers?

I don't know how to run one but would make a heck of an assistant.

Enough of that sappy stuff..... "I would like to thank, Lodge, Weber, Domino sugar, Land O'Lakes....."

Rolling Eyes
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Apr 19 13 4:46 am    Post subject: Reply with quote

I don't think they will go away. Most of the time we have a heck of a time with them.
This one turned into a roller coaster ride. (aka a fuster cluck.) Wink
Give it a month or two and maybe we can get everything back to the norm again.
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Uncle John
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Joined: 04 Feb 2010
Posts: 1091
Location: West Texas

PostPosted: Fri Apr 19 13 5:00 am    Post subject: Reply with quote

Jarhead wrote:
I don't think they will go away. Most of the time we have a heck of a time with them.
This one turned into a roller coaster ride. (aka a fuster cluck.) Wink
Give it a month or two and maybe we can get everything back to the norm again.


+1
We've had too many good times to let it go away.
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Fri Apr 19 13 8:00 am    Post subject: Reply with quote

I do not think the throwdown section is going anywhere soon.
The problem with this particular throwdown was that Manana let her personal feelings get in the way. She brought out into the forum a fight between herself and SoEzzy that should have been in P.M.'s or e-mail plain and simple.
In my opinion SoEzzy does an excellent job moderating the forum, if you have a problem then contact him personally not publicly. SoEzzy is fair and reasonable he will also listen to all your rebuttal. What he will not take kindly to is attacks on his judgement. The forum runs fine and is in my opinion fare and reasonable. For those that think I have privileges think again I have had threads removed, deleted, moved and been warned by SoEzzy. What I do not do is question his decision in public but through private corresponding we work it out.
I hope this post carries some weight to new and old members as well.
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GF
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Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Sat Apr 20 13 9:30 am    Post subject: Reply with quote

MGeslock, that is a fine looking cobbler you made. Very Happy

After everyone has a little quiet time, I'm sure another throwdown can happen.

I would be in if we can keep it light and fun. Cook it, post it, enjoy it. Very Happy Too many rules, complaining and especially, poking the Bear, makes it a chore, not what it's meant to be. Sad

As for kam's post, seems like sound advice to me. Although, I know you have privledges..........they are just the same ones everyone else has. Laughing
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