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There was a cool Post on grilled Red Grapes and someone mentioned Cobbler. This recipe is a go-to for us. Got the recipe from Man Cave Videos. We even made a Berry Cobbler with Strawberries, Black Berries, Raspberries, and Blue Berries. It is killer. Recipe: Man Cave Peach Blueberry CobblerIngredients: 1 cup flour 2 cups sugar, divided 1 tbsp baking powder pinch of salt 1 cup milk 4 cups peach slices 1 cup blueberries 1 tbsp lemon juice 1 stick of butter, melted Ground Cinnamon to taste Directions:Preheat your kamado to 375°.Wisk together the flour, 1 cup of sugar, baking powder and pinch of salt until smooth. Set aside. In a small stock pot or sauce pan, combine peach slices, blueberries, lemon juice and the remaining cup of sugar and bring to a simmer and then let cool.Pour the melted butter in the bottom of a 9x13 baking pan. Pour in the batter mixture into the pan on top of the butter (do not stir.) Pour the fruit mixture on top of the batter in the pan (do not stir.) Sprinkle ground cinnamon on top of the fruit mixture.Place in the kamado grill and cook for 40-45 minutes or until done!

There was a cool Post on grilled Red Grapes and someone mentioned Cobbler. This recipe is a go-to for us. Got the recipe from Man Cave Videos. We even made a Berry Cobbler with Strawberries, Black Berries, Raspberries, and Blue Berries. It is killer. Recipe: Man Cave Peach Blueberry CobblerIngredients: 1 cup flour 2 cups sugar, divided 1 tbsp baking powder pinch of salt 1 cup milk 4 cups peach slices 1 cup blueberries 1 tbsp lemon juice 1 stick of butter, melted Ground Cinnamon to taste Directions:Preheat your kamado to 375°.Wisk together the flour, 1 cup of sugar, baking powder and pinch of salt until smooth. Set aside. In a small stock pot or sauce pan, combine peach slices, blueberries, lemon juice and the remaining cup of sugar and bring to a simmer and then let cool.Pour the melted butter in the bottom of a 9x13 baking pan. Pour in the batter mixture into the pan on top of the butter (do not stir.) Pour the fruit mixture on top of the batter in the pan (do not stir.) Sprinkle ground cinnamon on top of the fruit mixture.Place in the kamado grill and cook for 40-45 minutes or until done!

Eggary, 6 yolks, and heavy cream and a vanilla bean. This is not the time to go healthy.:) Yes, I do make the custard first, no big deal here.

I don't know where to start, with the homemade vanilla ice cream, the grilled grapes, the rhubarb crumble or the SV steak dinner.?!???? Round and round we go- Well, let's find out who sampled the vanilla ice cream before it was ready, CC, Ck, dstr, Tinyfish, Tony, or was it SK? My first grilled red grapes- Grilled Red Grapes. My first rhubarb crumble. Fresh from the garden- Crumble with vanilla ice cream. SV Beef Tenderloin dinner.

Now you are talking..... Thanks for the idea.

These shows will play on different days in different markets often weeks later than the first play on other stations. Komodo Kamados can be seen on the following shows: #203 — Asian Smoke #206 — Smoked In Four Courses #207 — Ham Sessions #209 — Smoke in a Hurry #210 — Tropical Smoke #212 — The Big Smoke

Thanks everyone for the kudos. The food for Memorial Day was delicious. I don't participate in the forum as much as I should and wanted to share some of the fun I have with my KK. You guys are always so generous with your time and knowledge. Tonyb, The green stuff is a combination of parsley, chives and rosemary from the herb garden Ken, You ask the tough question,. I just make these things up when I am in the kitchen. I used Lemon juice and zest, chives, parsley, Rosemary, garlic, shallot, salt, peppercorns and Habanero Olive oil. I blend it in the vitamix until smooth. I let the chicken marinate for about 8hours. I tend to use tough birds, stewing hens or a breed similar to French bresse so they can handle an acidic marinade for a while. The grill was at 275 if I remember correctly. I rarely go up to 300 these days.

I think they would be great. Maybe we will try it oneday Sent from my SM-G920V using Tapatalk

Sounds good, CC, thanks.

The beauty of Franklin's method is that the pink butcher paper has a much less effect on the bark than foiling, which results in steaming and softening the bark. I was a bit skeptical myself, until the first time I tried it and now I won't do a brisket (or beef roast) any other way.