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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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09-21-2013, 07:43 AM | #1 |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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Autumn sage-sausage crust pumpkin fatty pie, pumpkin spice scones, and salted pumpkin seed biscotti
Took a half day yesterday to usher in Autumn. This year’s pumpkin cook includes a sage-sausage crust pumpkin pie, pumpkin spice scones, and salted pumpkin seed biscotti.
To make, slice & grill the pumpkin until soft, scoop it out & then into a pot with some ‘Spice of Life’ pumpkin wine, boil off all liquid and continually mash the pumpkin until it’s a nice consistency. This is the base pulp for all three cooks. For the pie, incorporate the pumpkin into pie filling using whatever recipe you like. For the fatty ‘crust’ I used a roll of Jimmy Dean sage sausage. Roll it out to a uniform thickness and then lay it in a pie crust, trim & crimp the edges then add the filling. Into the egg indirect @ 400. It took a little over an hour to cook. On the plate with whipped cream & a chilled glass of Spice of Life. The saltiness of the crust went really well with the pie. For the scones I used my standard scone recipe (2.5 cups of flour, 1 tablespoon of baking powder, pinch of salt, one stick of butter, & 2 eggs, to that I added one cup of brown sugar and about a cup and a half of the pumpkin and some pumpkin spice seasoning): 350 degrees for about 40 minutes: Cooling off: A nice drizzle: Breakfast: For the biscotti, I used my standard recipe (3 cups of flour, some corn meal, tablespoon of baking powder, pinch of salt, one stick of butter & two eggs, to that I added a cup of the fresh pumpkin, a cup of brown sugar, more pumpkin spice seasoning and the toasted & salted pumpkin seeds). First, separate & rinse the seeds, toss in olive oil and salt & pop on the grill until nice & golden brown: About 35 minutes later, first bake is done: Another 15 minute bake after slicing: Fall has arrived in Pennsylvania like clockwork, the weather is perfect
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09-21-2013, 07:48 AM | #3 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phabulous!!!
I always enjoy your threads.
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09-21-2013, 08:34 AM | #6 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That looks so good! Love your cooks
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-21-2013, 08:43 AM | #7 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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wow. i'll certainly need to open your cook threads from now on.
lovely homemade food. i love it, nice job!
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09-21-2013, 10:49 AM | #12 |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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Thanks, & it’s funny you should mention that. It is true now but there was a time when I was far more prolific - I posted over 300 original threads on the greeneggers forum over the years but it wore me down a lot. By the time I joined the brethren in 2010 I was already beginning to sputter…
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09-21-2013, 11:30 AM | #13 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Thanks for such a great cook thread!!!
for some reason I have a massive craving for pumpkin
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09-21-2013, 01:31 PM | #14 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Very creative!! It all looks delicious!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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