My attempt at Popdaddy's Soulbread...

Hunterman95 · 03-10-2011, 10:33 PM

Gave Popdaddy's soulbread a try. Had trouble interpreting the recipe, and I'm pretty sure I ended up with twice as much butter as I should, but it was still good!

Served it up with some grilled chicken breasts seasoned with SM Season-All. Also very good.

cowgirl · 03-10-2011, 10:38 PM

Great looking bread Hunterman! Chicken looks tasty too.

Groundhog66 · 03-10-2011, 11:08 PM

Looks good, I need to give that recipe a try.

gtr · 03-10-2011, 11:08 PM

Extra butter is usually something I don't see as a problem. Looks good - I may be trying that this weekend.

BBQ PD · 03-10-2011, 11:13 PM

Don't really see a problem with cornbread and too much butter; looks good from here

. And I'll agree, the yard bird looks like a nice compliment

.

kyle corn · 03-10-2011, 11:17 PM

Having to sit down and interpret the recipe is the reason I haven't tried this yet. Does anyone have it written down for those of us who are lacking in the funk department?

Black Dog BBQ · 03-11-2011, 06:51 AM

Quote:

Originally Posted by kyle corn

Having to sit down and interpret the recipe is the reason I haven't tried this yet. Does anyone have it written down for those of us who are lacking in the funk department?

If someone will convert it to Southern Rock I will translate it back to English for you.

Johnny_Crunch · 03-11-2011, 08:00 AM

looks good from here!

Big George's BBQ · 03-11-2011, 08:03 AM

I would hit That

zwylde1 · 03-11-2011, 08:05 AM

This stuff looks great. Could someone please post the recipe as I had the same issue Hunterman did figuring it out?

Thanks in advance.

Mark

Hunterman95 · 03-11-2011, 10:52 AM

If you haven't already, you need to watch Popdaddy's tutorial on how to make his Soulbread.
//http://www.youtube.com/watch?v=w-Y3XBsbwI8

Here's what I got out of it, and someone please correct me if I'm wrong:

2TBS of olive oil
1/3 C butter (although in the video it looks more like 2TBS, which could be how I got too much butter)
2 cloves of garlic, crushed
toast garlic, but don't burn
remove garlic
add 2 red onions, thinly sliced (my onions were really big, so I only did 1-1/2)
add a dash of Montreal seasonong
add garlic back on top
Don't stir

meanwhile, in a bowl, mix 2 boxes of Jiffy corn mix per instructions on the box,
add 1/2 TBS coarse ground pepper & 1 tsp Red Pepper flakes

after the onion has simmered for 10 min, stir only once, then lower temp and simmer 5 more min.

add 1/3 of corn batter to onions & mix well
add rest of batter on top (don't mix)

Bake at 400* for 15-20min. (per Jiffy box)

In saucepan, melt 2/3 C. butter, 1/4 C. heavy cream (or 1/2 & 1/2), and 2 "scoops" of sugar (looks like about a 1/4C scoop he's using, so I did approx. 1/2C.)
Heat until sugar is disolved.

poke your holes in the cornbread and drizzle butter/cream/sugar mixture over top.

Once handle is cool enough to hold, place plate on top and flip over.

My apologies to Popdaddy, if I screwed up his recipe, but it was still good.

zwylde1 · 03-11-2011, 01:00 PM

Yo Hunterman95...just watched the video. Thanks for posting it. From what I see you got the recipe correct. I printed it out and followed along with your translation. Can not wait to give this a try.

barbefunkoramaque · 03-11-2011, 02:45 PM

I woudl add... the more you can get those onions to carmalize (this is why we do NOT move them--- kind of why you don't move the onions at all when you make a good French Onion Soup) the happier you will be.

So the done time on the onions is just so I put something in there. In fact.... I would simmer them MUCH longer than the 5 minutes. I have made this bread with Red Onion slices all the way up the side of that skillet and reduced them to only an half an inch or less.

landarc · 03-11-2011, 04:10 PM

Man, that sure does look good. I like Donnie's idea of using a whole pan of onions reduced down.

Hunterman95 · 03-11-2011, 04:27 PM

Maybe I didn't have too much onion after all. I sliced up two big onions & it looked like there wasn't going to be enough room for the cornbread, so I took some out. I'll just simmer them longer next time. Thanks for the help!

03-10-2011, 10:33 PM	#1
Hunterman95 is one Smokin' Farker Join Date: 02-08-11 Location: Springfield, MO	My attempt at Popdaddy's Soulbread... Gave Popdaddy's soulbread a try. Had trouble interpreting the recipe, and I'm pretty sure I ended up with twice as much butter as I should, but it was still good! Served it up with some grilled chicken breasts seasoned with SM Season-All. Also very good.

03-10-2011, 10:38 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great looking bread Hunterman! Chicken looks tasty too. __________________ 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/

03-10-2011, 11:08 PM	#3
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Looks good, I need to give that recipe a try. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

03-10-2011, 11:08 PM	#4
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Extra butter is usually something I don't see as a problem. Looks good - I may be trying that this weekend. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-10-2011, 11:13 PM	#5
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA	Don't really see a problem with cornbread and too much butter; looks good from here . And I'll agree, the yard bird looks like a nice compliment . __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

03-10-2011, 11:17 PM	#6
kyle corn is one Smokin' Farker Join Date: 08-20-09 Location: Denton, Tx	Having to sit down and interpret the recipe is the reason I haven't tried this yet. Does anyone have it written down for those of us who are lacking in the funk department?

03-11-2011, 08:00 AM	#8
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	looks good from here! __________________ J Crunch

03-11-2011, 08:03 AM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I would hit That

03-11-2011, 08:05 AM	#10
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	This stuff looks great. Could someone please post the recipe as I had the same issue Hunterman did figuring it out? Thanks in advance. Mark

03-11-2011, 10:52 AM	#11
Hunterman95 is one Smokin' Farker Join Date: 02-08-11 Location: Springfield, MO	If you haven't already, you need to watch Popdaddy's tutorial on how to make his Soulbread. //http://www.youtube.com/watch?v=w-Y3XBsbwI8 Here's what I got out of it, and someone please correct me if I'm wrong: 2TBS of olive oil 1/3 C butter (although in the video it looks more like 2TBS, which could be how I got too much butter) 2 cloves of garlic, crushed toast garlic, but don't burn remove garlic add 2 red onions, thinly sliced (my onions were really big, so I only did 1-1/2) add a dash of Montreal seasonong add garlic back on top Don't stir meanwhile, in a bowl, mix 2 boxes of Jiffy corn mix per instructions on the box, add 1/2 TBS coarse ground pepper & 1 tsp Red Pepper flakes after the onion has simmered for 10 min, stir only once, then lower temp and simmer 5 more min. add 1/3 of corn batter to onions & mix well add rest of batter on top (don't mix) Bake at 400* for 15-20min. (per Jiffy box) In saucepan, melt 2/3 C. butter, 1/4 C. heavy cream (or 1/2 & 1/2), and 2 "scoops" of sugar (looks like about a 1/4C scoop he's using, so I did approx. 1/2C.) Heat until sugar is disolved. poke your holes in the cornbread and drizzle butter/cream/sugar mixture over top. Once handle is cool enough to hold, place plate on top and flip over. My apologies to Popdaddy, if I screwed up his recipe, but it was still good.

03-11-2011, 01:00 PM	#12
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	Yo Hunterman95...just watched the video. Thanks for posting it. From what I see you got the recipe correct. I printed it out and followed along with your translation. Can not wait to give this a try.

03-11-2011, 02:45 PM	#13
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	I woudl add... the more you can get those onions to carmalize (this is why we do NOT move them--- kind of why you don't move the onions at all when you make a good French Onion Soup) the happier you will be. So the done time on the onions is just so I put something in there. In fact.... I would simmer them MUCH longer than the 5 minutes. I have made this bread with Red Onion slices all the way up the side of that skillet and reduced them to only an half an inch or less. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

03-11-2011, 04:10 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Man, that sure does look good. I like Donnie's idea of using a whole pan of onions reduced down. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-11-2011, 04:27 PM	#15
Hunterman95 is one Smokin' Farker Join Date: 02-08-11 Location: Springfield, MO	Maybe I didn't have too much onion after all. I sliced up two big onions & it looked like there wasn't going to be enough room for the cornbread, so I took some out. I'll just simmer them longer next time. Thanks for the help!

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