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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 10-30-2010, 10:29 AM   #91
Ron_L
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I vote that ecode be banned from future throwdowns!

Great job as usual! Can I talk you into sharing the recipes? Please
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Old 10-30-2010, 04:36 PM   #92
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Beautiful photography and food, Ecode!! I know who I am voting for.
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Old 10-30-2010, 06:31 PM   #93
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I like bread with meat so, since after 2 failed attempts to bake some Italian bread in my UDS, I decided to try some pirozhki. The dough recipe consisted of AP flour, salt, sugar, eggs, oil, milk, and dry yeast. The meat filling was ground beef sloppy joes. After making the dough, I rolled out a 4 to 5 inch circle and filled it with the beef mixture, sealing into a "bun". The pirozhki were fried over a charcoal chimney in a cast iron skillet at 350*F. It did take several tries but I finally got a few to cooperate. They tasted real good! Thanks for looking.
filleddough.jpg

filledfilling.jpg

filledfilled.jpg

fillingfrying.jpg

fillingdone.jpg

fillingplate2.jpg
My entry, Thanks for looking
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Old 10-30-2010, 06:36 PM   #94
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Oh my, that looks good! This is shaping up to be another really tough vote.
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Old 10-30-2010, 10:03 PM   #95
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Quote:
Originally Posted by Ron_L View Post
Great job as usual! Can I talk you into sharing the recipes? Please
This recipe has been around for awhile. I think I got it out of a Bon Appetite about 15 years ago and been baking them ever since. I've made a few adjustments to it below.

Sweet Potato Rolls
  • 1 14- to 16-ounce red-skinned sweet potato (baked){should be one cup mashed}
  • 1 cup half and half
  • 6 tablespoons packed golden brown sugar
  • 2 tsp. dry yeast
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground cardamom
  • 3 1/4 cups (about) all purpose flour
  • 1 cup dried cranberries or cherries or golden raisins
  • 1 large beaten egg
Heat half and half and 1 tablespoon brown sugar until thermometer registers 105°F. to 115°F. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and is slightly foamy, about 12 minutes. Fit mixer with dough hook. Add remaining 5 tablespoons brown sugar, melted butter, salt and cardamom to mashed sweet potato in bowl and beat until smooth and well blended. Add yeast mixture and mix until blended. At medium speed, beat in enough flour, 1 cup at a time, to form soft dough. Beat 3 minutes (dough will be soft). Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour by tablespoons if too sticky, about 6 minutes. Knead in dried cherries. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Butter 2 heavy large baking sheets. Punch down dough. Turn out onto floured surface. Divide dough in half. Using rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough retracts during rolling, stop occasionally and gently pull and stretch dough with fingertips, then continue rolling). Repeat with remaining dough piece. Cut each round into 8 equal triangles. Starting at wide end of triangle, roll up toward point of triangle, stretching dough slightly with fingertips as triangle is rolled up. Brush point lightly with glaze; press to seal. Place 8 rolls on each prepared sheet, shaping into crescents and spacing evenly. Cover rolls with towel. Let rise in warm draft-free area until light and puffy, about 30 minutes.

Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Brush rolls with glaze. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 15 minutes. Cool rolls on racks.

I often cook them one sheet at a time as well, the extra 15 to 20 min. extra waiting time doesn't seem to bother the rolls. Also prefer them with dried cranberries.

The original recipe says that they freeze well, just wrap them up in foil and to reheat, place them wrapped in foil in a 350F oven for 10 min.

Make sure you post pictures!

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Old 10-30-2010, 10:53 PM   #96
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Had some relatives over and made a few things. I figure it's made with dough, so it is of interest, but I don't think I'll be entering these (got that Chris), as the kvass stands alone. We had a couple pizzas, one standard pepperoni



and one with spinach and artichoke hearts.



The extra pizza dough was sliced thin and rolled with cheddar cheese in the center.



Then cooked on the Oval:



Of course I had a little help.
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Old 10-30-2010, 11:33 PM   #97
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That Spinach and Artichoke Pizza pretty much stands alone too! What's a delivery estimate?
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Old 10-30-2010, 11:59 PM   #98
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Quote:
Originally Posted by Gore View Post
Of course I had a little help.
Well,well, well.......imagine my surprise to see the dinner I cooked on the computer. "Just taking some pictures to try out the new camera" he says....
I suppose I should give you a little credit ... you did help wash the dishes.
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Old 10-31-2010, 12:21 AM   #99
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Just showing everyone how lucky I am, Honey.
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Old 10-31-2010, 03:32 AM   #100
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Quote:
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Just showing everyone how lucky I am, Honey.
You're not wrong there dude... My wife can't (won't) boil an egg. She says it's because I'm such a good cook, she doesn't need too! Now, having said that, she's awesome at a lot of other things... no funny idea's fellas.... I'm not just talking ...

But yes, it sure would be nice if she cooked just once a year...

You two, certainly have something extra special

Cheers!

Bill
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Old 10-31-2010, 09:06 AM   #101
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Again.....Nice buns Ecode
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Old 10-31-2010, 02:34 PM   #102
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Default Fatty Kolache, Version 2.0

I put together a couple dozen kolaches for my Sunday School class this morning. I smoked the Kolaches and Moink Balls last night. A quick recap:

Fatty Prep:




Green Chili & Cheese Fatty looking good:




Made a sour cream dough and rolled it with course chopped Sausage, Rotel, Green Chili and Cheddar Fatty + some additional shredded cheddar. Made another version with Chopped Moink Ball and another with Sausage, Cheese and Green Chili only (no tomato). The chopped moink ball was solid!




Baked them in the WSM






And my throwdown entry picture.




Please click this link for the full cook thread.

Enjoy!
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Old 10-31-2010, 02:45 PM   #103
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Fantastic! I love, love, love Kolache! I just haven't found the right dough yet.
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Old 10-31-2010, 06:09 PM   #104
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G'Day Bruces... I honestly had no idea what to do for this one, so I thought I'd just go for tradition and make Aussie Damper, as traditionally as I could... so here goes.... a little bit of a history lesson too....

An Australian Cowboy, is called "Stockman," or a "Jackaroo". Their job was to muster cattle on farms, or indeed to go Droving, a term for taking cattle from one distant place to another... or indeed, A Drover himself had a heard but no land so would live a nomadic life across the outback. The food they had was very basic, and this included Damper.

Damper was often eaten with jerky and to be truthful, it's not a lot different than what you call "biscuits", which are an American Cowboy thing. What you call "cookies", we call "biscuits" ... but I digress.

Damper was thought to be given the name because its cooked in the damped ashes of an open fire, so that's what I did as best I could...

Firstly, made the damper dough... mixer was already out soo... WTH, bugger tradition...


I cleaned out my ol weber copy which has been nothing but a stand for my charcoal chimney for the last 2 years! I lit a pretty big fire with some charcoal to start, and then some old rotten Acacia wood I had collected... being exactly the type of firewood you'd find out in the scrub, if you were a Jackaroo...


I put the damper on a CI pan. I actually don't have a CI camp pot... I better get one!


I let the coals burn right down...


And the pan on top




As expected, it started to burn a bit on the bottom, but this is what it's supposed to do!


So moved the coals to the side and put the lid on the kettle to finish off. By the time it was done, there was not many coals left...


Then inside, Plated with the Jerky... now fella's I'm very excited about this latest batch of jerky... I never took any photo's of the prep, because I wanted to refine things a bit before I let the cat out of the bag... but with this batch, I know now I have it right... this is Jerky from heaven!


Then we broke the bread... (TD Photo.... Stockmans Lunch)


It was about here I just got a little tingle...You know when you realise that this is SOMETHING SPECIAL.... When we cut the bread, the whole family just went .... Ooooooh. Right up till then, I didn't even think I was gonna eat the damper... to me it was just a history lesson, till that point. Now I realise why it's a tradition... because it's absolutlety beautiful...


So, we fanged the lot!


Goes well with Scotch....


Thanks for looking!

Cheers!

Bill
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Old 10-31-2010, 06:26 PM   #105
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Great post Bill. Thanks.
Jeff
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