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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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09-28-2013, 03:24 PM
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#1 |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Toffee w/PRON
No outdoor cooking this weekend (I was bummed until we started getting that rarest of rare things in TX - a good down poor). Anyways, my wife is out of town for a few days, so I made the kids some toffee last night and set it up overnight. We just had the first few bites this afternoon. You have to love any food that pretty much is made up of sugar and butter w/chocolate.
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09-28-2013, 03:27 PM
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#2 |
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somebody shut me the fark up.
 Join Date: 08-09-13
Location: Round Rock, TX
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Damn! Good work!
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-28-2013, 03:29 PM
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#3 |
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Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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Wow, that looks like exactly what I need right now. I'll be right over!
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Cooking on a crazy contraption... |
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09-28-2013, 03:30 PM
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#4 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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In my BBQ defense, I do have a freezer pack of brisket point ready for dinner.
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09-28-2013, 03:35 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Ohh yeahh!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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09-28-2013, 03:38 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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That looks amazing - I've never tried making toffee, or even thought about it, but it's most definitely on the radar now.
__________________
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? 
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09-28-2013, 03:47 PM
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#7 |
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Full Fledged Farker
Join Date: 04-30-12
Location: Huntsville, AL
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I am in heaven looking at that!!!
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CUSTOM VERTICAL SMOKER | PRIMO XL | WEBER PERFORMER PLATNIUM | WEBER WSM 22.5 STARS AND BARS COMPETITION BBQ TEAM HUNTSVILLE, AL ROLL TIDE ROLL!
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09-28-2013, 03:51 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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that looks beyond good
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-28-2013, 03:51 PM
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#9 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dang awesome!
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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 [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-28-2013, 04:17 PM
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#10 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Very nice!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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09-28-2013, 04:28 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Care to share the toffee recipe with all of us drooling?
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09-28-2013, 06:06 PM
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#12 | |
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is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Combining Two Threads
Quote:
It would be interesting to top it with some of GTR's chopped Hot Nuts. |
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09-28-2013, 06:22 PM
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#13 | |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
Looks awesome!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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09-28-2013, 07:03 PM
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#14 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Pretty basic toffee recipe... There are plenty of more complex ones out there. I have tried a lot but this is my quick and easy go-to method.
1 1/6 Cups Sugar (regular old sugar will do just fine but I personally like to use superfine) 1 Cup Salted Butter (Land o' Lakes of course) 1/8 Cup plus 1 Tablespoon Water 1 Tablespoon Light Corn Syrup 3/4 Cup Milk Chocolate Chips (Ghirardelli is my personal preference) Butter a 7X11 pan. Combine all ingredients except chocolate chips in a heavy saucepan. Cook over medium heat, stirring constantly until butter is melted. Reduce to medium-low heat. Continue cooking, stirring regularly until 300 degrees or small amount of mix dropped into cold water forms hard brittle strands (I have to admit that measuring the temp of toffee is a PITA after about 250 especially with this small of a batch. I don't really use the thermometer or the water drop method. I can just tell from the color and thickness when it is done having cooked it so many times. It normally takes about 45 minutes of medium-low cooking. The coffee color and smell of toffee when it is done cooking are as unmistakable as probe tender brisket.  Pour into pan and spread to even thickness. Sprinkle chocolate chips evenly over mixture and let stand for about 3 minutes. Spread melted chocolate over mixture. If you want to sprinkle some nuts on, now is when you will want to do it. Let cool at room temperature for 3 hours then wrap pan with plastic. I like to let it sit at room temp for another few hours and then refrigerate, but you can refrigerate now if you need to. Refrigerating is important IMO to let the chocolate set up nicely and help the toffee harden a little bit more. After at least 6 hours in the refrigerator, break apart (I just jab it with a chef's knife). Store in an airtight container/zip-lock in a cool dry place or in the refrigerator (my preference living in TX). *Tip* As predictable as a brisket stalling is your oil separating while cooking toffee. Don't freak out. Add a tablespoon of warm water and stir vigorously. If it hasn't recombined yet, add another and continue to stir vigorously until it does. |
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