ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-10-2011, 10:33 PM   #1
Hunterman95
is one Smokin' Farker
 
Join Date: 02-08-11
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default 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.
Hunterman95 is offline   Reply With Quote


Unread 03-10-2011, 10:38 PM   #2
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Great looking bread Hunterman! Chicken looks tasty too.
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Unread 03-10-2011, 11:08 PM   #3
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

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



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Thanks from:--->
Unread 03-10-2011, 11:08 PM   #4
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Extra butter is usually something I don't see as a problem. Looks good - I may be trying that this weekend.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Unread 03-10-2011, 11:13 PM   #5
BBQ PD
is one Smokin' Farker
 
Join Date: 10-17-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

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.
BBQ PD is offline   Reply With Quote


Thanks from:--->
Unread 03-10-2011, 11:17 PM   #6
kyle corn
is one Smokin' Farker
 
Join Date: 08-20-09
Location: Denton, Tx
Downloads: 0
Uploads: 0
Default

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?
kyle corn is offline   Reply With Quote


Thanks from:--->
Unread 03-11-2011, 06:51 AM   #7
Black Dog BBQ
is one Smokin' Farker
 
Join Date: 11-15-10
Location: Burkburnett, TX
Downloads: 0
Uploads: 0
Talking

Quote:
Originally Posted by kyle corn View Post
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.
__________________
BDBBQ
N. Texas
Horizon Offset Stick Burner
(2) UDS
Jenair Gasser
Black Dog BBQ is offline   Reply With Quote


Unread 03-11-2011, 08:00 AM   #8
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

looks good from here!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Thanks from:--->
Unread 03-11-2011, 08:03 AM   #9
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

I would hit That
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Unread 03-11-2011, 08:05 AM   #10
zwylde1
Full Fledged Farker
 
Join Date: 12-17-10
Location: Cape Cod, MA
Downloads: 0
Uploads: 0
Default

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
zwylde1 is offline   Reply With Quote


Thanks from:--->
Unread 03-11-2011, 10:52 AM   #11
Hunterman95
is one Smokin' Farker
 
Join Date: 02-08-11
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

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.
Hunterman95 is offline   Reply With Quote


Thanks from:--->
Unread 03-11-2011, 01:00 PM   #12
zwylde1
Full Fledged Farker
 
Join Date: 12-17-10
Location: Cape Cod, MA
Downloads: 0
Uploads: 0
Default

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.
zwylde1 is offline   Reply With Quote


Thanks from:--->
Unread 03-11-2011, 02:45 PM   #13
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

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
barbefunkoramaque is offline   Reply With Quote


Thanks from: --->
Unread 03-11-2011, 04:10 PM   #14
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Man, that sure does look good. I like Donnie's idea of using a whole pan of onions reduced down.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 03-11-2011, 04:27 PM   #15
Hunterman95
is one Smokin' Farker
 
Join Date: 02-08-11
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

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!
Hunterman95 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Popdaddy's Soulbread (pron) Bigmista Q-talk 55 01-01-2014 12:24 PM
Pitmaster T's Video - Funky Onion Soulbread Pitmaster T Q-talk 14 11-22-2011 09:13 AM
Popdaddy's Soulbread translated seattlepitboss Q-talk 20 05-13-2009 09:59 PM
Soulbread jonboy Q-talk 10 04-07-2009 09:53 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:51 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts