There's a Dessert Throwdown going on this month (click here: http://www.bbq-brethren.com/forum/forumdisplay.php?f=86) and thought I should participate in it. have done chocolate chip bourbon pecan pies in previous SoCal bashes but decide to change it to cobbler at Greg's pig roast last year (link is in my signature) since cobbler is easier to portion out for a large crowd. I got the idea from peeps (here's his thread: http://www.bbq-brethren.com/forum/showthread.php?t=186193 ) who got the recipe here from cmcadams.
However, found a recipe from my friends at Meat Church and decided to try it out. Recipe is here: https://www.meatchurch.com/blogs/recipes/13895033-smoked-pecan-cobbler . I followed their recipe and just added a 1/2 cup bourbon.
Fired up the BGE using Royal Oak lump and a chunka pecan wood. Temp settled at 350 and it took about 55 minutes. Served it with some Blue Bell Homemade Vanilla ice cream with a little bourbon caramel sauce (an idea that was inspired by Hotch).
It was pretty decent and my coworkers will be sampling it tomorrow night.
However, found a recipe from my friends at Meat Church and decided to try it out. Recipe is here: https://www.meatchurch.com/blogs/recipes/13895033-smoked-pecan-cobbler . I followed their recipe and just added a 1/2 cup bourbon.
Fired up the BGE using Royal Oak lump and a chunka pecan wood. Temp settled at 350 and it took about 55 minutes. Served it with some Blue Bell Homemade Vanilla ice cream with a little bourbon caramel sauce (an idea that was inspired by Hotch).
It was pretty decent and my coworkers will be sampling it tomorrow night.
