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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.


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Unread 09-21-2013, 07:43 AM   #1
Zippylip
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Default 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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Unread 09-21-2013, 07:46 AM   #2
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Outstanding
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Unread 09-21-2013, 07:48 AM   #3
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Phabulous!!!
I always enjoy your threads.
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Unread 09-21-2013, 07:52 AM   #4
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Epic!!!! What an awesome cook!
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Unread 09-21-2013, 07:58 AM   #5
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I'd love to try one of each. The Biscotti and scone look especially good.
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Unread 09-21-2013, 08:34 AM   #6
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That looks so good! Love your cooks
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Unread 09-21-2013, 08:43 AM   #7
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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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Unread 09-21-2013, 08:46 AM   #8
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Man that is one awesome cook. Nice work. Now im craving some pumpkin pie
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Unread 09-21-2013, 09:11 AM   #9
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It all looks good but that pie looks off the charts!
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Unread 09-21-2013, 09:27 AM   #10
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Very impressive!
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Unread 09-21-2013, 10:19 AM   #11
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You don't post many cook threads, but when you do, LOOK OUT!!! Dang fine looking food you made there!
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Unread 09-21-2013, 10:49 AM   #12
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Quote:
Originally Posted by MisterChrister View Post
You don't post many cook threads, but when you do, LOOK OUT!!! Dang fine looking food you made there!
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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Unread 09-21-2013, 11:30 AM   #13
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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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Unread 09-21-2013, 01:31 PM   #14
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Very creative!! It all looks delicious!!
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Unread 09-21-2013, 02:56 PM   #15
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What a spread!
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