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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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Old 04-27-2014, 11:10 AM   #61
Bob Wiley
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Is your recipe similar to this one. You got me interested.

http://www.foodnetwork.com/recipes/t...a-pudding.html
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Old 04-27-2014, 11:33 AM   #62
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Happy Birthday Guerre! The lamb and the 'nanner puddin' look fantastic!
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Old 04-27-2014, 11:47 AM   #63
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Glad you had a great birthday.

Thx for letting us share it with you.
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Old 04-27-2014, 11:50 AM   #64
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Thanks Bob! That recipe is close, really most banana pudding recipes are similar, but it was the folding in of the meringue that intrigued her. She'll post it in a bit when she gets back from an errand she had to run.
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Old 04-27-2014, 01:39 PM   #65
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Quote:
Originally Posted by Big George's BBQ View Post
That is a Farking OUTSTANDING Meal Lamb looks perfect Michelle that Nanner Pudding looked like you have ben making it all of your life How long did the lamb take That was a wonderful way to celebrate your B Day
Forgot to answer George. Total time on the grill was about 2~2 1/2 hours at the temps I cooked for the 7 1/4 lbs it weighed. Since it finished around 300 pit temp, I pulled it at 122 IT by the time pics were taken on the grill. It climbed an additional 14 degrees as it continued cooking during the rest. It stayed at 135 for about ten when I posted, but crept up just one more degree before we sliced and plated.
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Old 04-27-2014, 01:58 PM   #66
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Quote:
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How about the recipe for the pudding?
Sorry I didn't post the banana pudding recipe I used last night, it was pretty late last night when Guerry posted the pic.

Here's the link to the recipe I used. The recipe's history is a neat little read too. I never got a recipe from my mom or granny so thought I'd try this one. It is a bit time consuming, but well worth it. Very easy, rich and fantastic! I WILL be making this one again...and again!

http://www.scatteredthoughtsofacraft...ng-recipe.html

FYI: I did not use pasteurized eggs. Yes, I did put half the meringue in the pudding though the eggs were not pasteurized, that's what made it sooooo incredibly yummy I'm sure! I used real brand name Nilla Wafers. And I did not use a double broiler (as deguerre suggested), you don't need one as the use of corn starch instead of flour not only makes for a much smoother pudding, it also doesn't scorch as easily !

My only regret? I didn't make a double batch!
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Old 04-27-2014, 02:00 PM   #67
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EASY she says.
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Old 04-27-2014, 02:02 PM   #68
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Great looking birthday lunch. Happy Birthday!
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Old 04-27-2014, 02:14 PM   #69
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We eat raw eggs.
I'll be incorporating them too!!

Thanks Michelle and Guerry, I'll try this one as it looks really good!
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Old 04-27-2014, 02:45 PM   #70
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We eat raw eggs.
I'll be incorporating them too!!

Thanks Michelle and Guerry, I'll try this one as it looks really good!
Pssst...Buccs, it's Michele - with one 'L'

And, I got him some of these too !

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Old 04-27-2014, 02:48 PM   #71
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Quote:
Originally Posted by Redhot View Post
Pssst...Buccs, it's Michele - with one 'L'

And, I got him some of these too !

Oops, I 'pologise Michele.
It's 3:45 am here...sorry.

Enough!
I'll have nightymares!!!
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Old 04-27-2014, 02:50 PM   #72
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It was a hand me down! I swear!

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Old 04-27-2014, 03:09 PM   #73
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It's sweet you let Michele play with it Guerre, sharing is good!!!
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Old 04-27-2014, 03:23 PM   #74
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That was a fantastic cook. I'm glad I was not here yesterday and have to wait on the suspense!

I have to go wash my eyes now
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Old 04-27-2014, 03:50 PM   #75
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Wow, Guerry and Redhot, what a fantastic birthday feast all the way around!

With a little cropping and size reduction, this will make one FINE avatar:
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