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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-01-2013, 11:11 PM | #1 |
Got Wood.
Join Date: 06-29-12
Location: RTP, NC
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Cornbread (Myron's version)
Hi all,
Tonight I wanted some cornbread so I tried the recipe in Myron's new book. Well, when I cut into it, I noticed it was really dense. Also, it was really salty. Brethren, have any of you tried his recipe? If so, is this how it's suppose to taste? I followed the recipe exactly. I did some research and I've noticed that most recipes call for baking Powder and/or Baking Soda, Myron's recipe did not. Also, his recipe seems to have at least double the amount of salt then most recipes. Any help would be great. I'm trying to help out with the cooking around the house so I'm trying different recipes but this one has me stumped. PS - I didn't post the recipe because I don't know if that's allowed or not. Thanks
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OK Joe offset/ UDS / Weber 22.5" Kettle / Weber Silver Genesis / Maverick ET-732 / RT600C |
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07-02-2013, 01:56 AM | #2 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Apparently, your not the only one with this problem. Found this part of a customer review on amazon. Hope it helps:
"Separately, I made his cornbread recipe not once, but twice. Both times it turned out like a rock. My better half confirmed all the ingredients I put in against the recipe. I am convinced the recipe is missing something - namely a leavening agent. If you make this recipe I recommend adding a tsp of baking powder. Overall he writes great books, but let's be honest, you didn't buy the book for his baking skills :-) Follow-up: I wrote Myron's team at jacksoldsouth.com (via the 'contact us' function) about the cornbread recipe. I was most impressed that they wrote back immediately and admitted the recipe was missing a leavening agent...the recipe needs 1.5 tsp of baking powder and 0.5 tsp of baking soda. They will fix the recipe in future editions. So refreshing to deal with an organization that admits its errors so readily. My kind of people"
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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07-02-2013, 03:25 AM | #3 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Yep, I made it twice too... thinking I did it wrong the first time. So, I had TWO big hockey pucks. Not having made cornbread before, I didn't really know if it was me, or how that was supposed to be.
Duh... Thanks Myron!
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A butterflies wings. About to bring down everything... |
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07-02-2013, 04:47 AM | #4 |
Full Fledged Farker
Join Date: 09-04-12
Location: Boca Raton, Fl
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I saw that recipe and it is nothing like what his restaurant, pride and joy, has. The one at the restaurant is almost like cake with the little peach jam they give you with it. It's out of this world and would love to find THAT recipe not some one they just threw together for a book.
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07-02-2013, 05:39 AM | #5 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I seem to remember another recipe of his from an early edition of another book which was way too salty, but can't think of exactly what it was. It too was corrected in later editions as I recall.
His beef rub?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 07-02-2013 at 09:19 AM.. |
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07-02-2013, 07:48 AM | #6 |
Full Fledged Farker
Join Date: 03-19-13
Location: NJ
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Well now that all makes sense... I cooked his cornbread 2-3 times and it always came out like a hockey puck. I finally canned it, and went back to my old recipe.
Thanks for writing to the Jacks Old South team to see, I will will add the BS and BP next time and give it another whirl |
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07-02-2013, 07:49 AM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Doesn't anybody proof read anymore?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from: ---> |
07-02-2013, 08:41 AM | #8 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I'm pretty sure it was the beef rub. That's the only rub I made from his first book and our burgers were so salty I stopped with the beer and went to water because it was soooooo salty. I really haven't tried much from that book since because it was so bad. I know they have corrected it and this mistake is well documented, but like Guerry said, doesn't anyone proof read?
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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07-02-2013, 09:08 AM | #9 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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07-02-2013, 09:16 AM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I find it Ironic there are allot of posts about Myrons failed recipes.. You have to ask yourself "Would you buy a used car from this person" ??
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-02-2013, 10:11 AM | #11 |
Got Wood.
Join Date: 06-29-12
Location: RTP, NC
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Thanks guys for all your help. I'll try his recipe again (with the missing ingredients) and let you know how it turned out.
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OK Joe offset/ UDS / Weber 22.5" Kettle / Weber Silver Genesis / Maverick ET-732 / RT600C |
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07-02-2013, 10:36 AM | #12 |
On the road to being a farker
Join Date: 04-26-13
Location: Thief River Falls, MN
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I have not read Myrons books but from what some people have commented on it is like alot of BBQ books, they give some good pointers and lead you down the path but there is alot left out. Those small secrets is what makes him win and he is not going to give that up.
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07-02-2013, 11:16 AM | #13 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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I like Jiffy in the little blue and white box with some minced onion and jalapeno in it. It's got everything in it already and is quick!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-02-2013, 03:37 PM | #14 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
I would explain, but...Nevermind. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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07-02-2013, 06:02 PM | #15 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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To get the REST of the ingredients you must first pay $750 to attend his cooking school!!!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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Thanks from:---> |
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