Very Berry Summer Cobbler

Cobbler is a perfect accompaniment to any summer BBQ.  It is also a great way to use fruit that is very ripe and at the peak of its sweetness.  This recipe works for both frozen or fresh fruit and will become a favorite for your family.  This recipe has been adapted from one I found in the April 2005 Better Homes and Gardens magazine. 

Equipment:
Mesh Strainer
Large Ceramic or Plastic Mixing Bowl
8 Cup Measuring Bowl-a regular mixing bowl will work too
Dry Measuring Cups
Measuring Spoons
Rolling Pin
Plastic Wrap
Whisk
2 Cup Liquid Measuring Cup
Small Prep Bowl
4 Qt Sauce Pot
Deep Casserole Dish or Souffle Dish
(Optional) Round Biscuit Cutters

Ingredients:
      Biscuit Topping:
      3 C all-purpose flour
      4 t sugar
      4 t baking powder
      1 t salt
      2 C heavy cream also called whipping cream
      1/4 C sugar
      1 t vanilla extract

      Fruit Filling:
      1 C white sugar
      2 T corn starch
      1/4 water or liquid that has cooked off from the fruit
      6 C fruit of choice-if you use frozen, measure after the fruit has thawed completely and been drained.
           ** I like to use a frozen triple berry mix from Costco.  If I have some really ripe fresh peaches or  
                nectarines, I will add them to the thawed berries for added texture and flavor enhancement.

Procedure:
1.  Add to the ceramic or plastic mixing bowl, the flour, sugar, baking powder, and salt and whisk together to combine.  It is necessary to use a non-metal mixing bowl when making this dough.  The metal will react with the dough and can affect its ability to rise properly when cooking.  It is always a good idea to not use metal mixing bowls with doughs and batters as best you can.
2.  Add the heavy cream all at once and mix together with a large spoon then use your hands to gently knead the dough.  Only knead it until it comes together.  The dough should look rough and raggy looking.  You don't want to overdevelop the gluten in biscuit doughs.  They will become tough and hard rather than light and fluffy.  
3.  Leave the dough in the bowl to rest and cover with the plastic wrap while you make the fruit filling.
4.  For the filling, once the fruit has thawed or been prepared, drain it with a mesh strainer and save the liquid.
5.  Reserve one cup of the fruit and set it aside.  
6.  Pour the rest of the fruit into the sauce pot and add the 1 cup of sugar to the pot and cook over medium heat until the sugar has dissolved.  
7.  While the fruit is cooking, add 1/4 cup of the reserved liquid to the 2 T of corn starch and mix together to form a smooth slurry.  If there isn't very much liquid from the drained fruit, then use some of the liquid from the cooking fruit to make the slurry.  
8.  Slowly add the corn starch mixture to the cooking fruit as you stir it in.  Cook for another 3 minute to allow the corn starch mixture to combine with the cooked fruit. 
9.  Add the reserved cup of uncooked fruit to the cooked fruit and combine.  Pour into the casserole dish and set aside.  Adding the uncooked fruit gives the cobbler an extra layer of texture.  
10.  Remove the dough from the bowl and roll it out with the rolling pin to 1/2 inch thick.  
11.  Cut out 1 to 1 1/2 inch circles with the biscuit cutter and place them on top of the fruit filling until the top is completely covered with them.  

12.  Mix the 1 t vanilla extract in a prep bowl with the 1/4 cup sugar till combined.
13.  Sprinkle over the top of the biscuits.
14.  Place the casserole dish on a cookie sheet and bake in the oven at 375 degrees for about 25 mins.  The tops of the biscuits should be lightly browned.  The cookie sheet helps catch any bubbling over that may occur.  
15.  Remove from the oven and let cool for at least 30 minutes.  This time will allow the filling to thicken.  
Enjoy!
**Any extra dough you have left can be cut out and baked as biscuits for your family.  The dough will keep in the fridge for about 2 days.   
   

Buddy's BBQ Beans

 These beans are the best you will ever taste!  This recipe is an adaptation from my BBQ King, Uncle Buddy's recipe.  It can be used as a meal with tortillas or eaten as a fantastic side dish for any summer BBQ.  Smoking the beans on the smoker grill is what puts these over the top.  If you don't have a smoker grill, preparing them on stove in your kitchen will not diminish them at all.  You can use any beans you like for this recipe.  The ones I have listed below are my family's favorites.  Try adding navy beans too for more bean variety. 

Equipment:
Can Opener
8 Qt stock pot or dutch oven for the grill
Long handled wooden spoon
Cutting Board
Good Chef's Knife
Mesh Strainer
Mixing bowls and prep bowls

Ingredients:
1/2 15oz bottle A-1 Steak Sauce
1 can black beans
1 can pinto beans
1 can red kidney beans
1 can garbanzo beans
2-3 cloves minced garlic
1 whole white onion
1 green pepper
3 stalks of celery
1 10 oz can Rotel tomatoes-Hot
1 cup brown sugar
1 cup ketchup
1/4 cup Worcestershire Sauce
1/2 T mustard powder
1/4 t turmeric powder-available in the spice section of your local grocery store.
(optional) 1/4 lb ground pork
(optional) 1/4 lb ground hamburger with bacon-for locals, Don's Meats carries this meat.  If you don't have access to the hamburger where you are then use 1 chub Jimmy Dean ground breakfast sausage in place of both meats.  You can also smoke some ribs or a brisket on the smoker and use that meat for the beans too. 

Procedure:  All of the ingredients need to be prepped and ready to go before you begin cooking anything.  If you are going to put the beans on the grill, then have the grill heated up and ready to go too. 
1.  Drain and rinse all of the beans and set them aside in a bowl and take the lid off the can of tomatoes; leave them in the can and set aside.

2.  Dice the vegetables into 1/4 inch pieces and set aside. Mince the garlic and set it aside.
3.  Measure into your prep bowls and set aside the brown sugar, worcestershire sauce, mustard powder, ketchup, turmeric, and ketchup.
4.  Measure the meat and set aside.
Time to cook:
5.  Heat the pot to a medium temperature and put the onion, pepper, celery and meat in to cook.  Cook it for about 7-8 minutes until the veggies look 1/2 way cooked and the meat looks almost cooked through.  If you are using already smoked meat then it should be heated through.

6.  Add the turmeric, garlic, and mustard powder and mix until you can smell the fragrance from the oils in the spices.  This should take 30 seconds to 1 minute.

7.  Add the brown sugar, ketchup, worcestershire sauce, tomatoes, and A-1 and mix into vegetable mixture.  Let it come to a simmer stirring occasionally to prevent sticking on the bottom of the pan.

8.  Add all the beans in and stir until they are well incorporated.
9.  Let them simmer on the stove for about 5 minutes before putting them on the grill to smoke.
10.  If you are not smoking them then let them simmer for 15 minutes to allow all of the flavors to come together.
11.  If you are smoking them, let them sit on the smoker for 15-20 minutes stirring twice to make sure the smoke flavor is working into all the beans.
12.  Serve hot as a side or on tortillas as a burrito.

Summer Potato Salad

  Potato Salad is highly subjective.  Some are really bad and some can be really good.  This recipe is flexible enough to highlight the flavors you enjoy most and create a wonderfully fresh potato salad that your family will love.  I like to have a firm potato and a mild sauce that has the flavors evenly blended.  This recipe takes some time but is worth the time for dinner parties, BBQ's or other special occasions. 

Equipment:
Large Stock pot
Potato Peeler
Cutting Board
Wash Cloth
Chef's knife
Small Sauce Pot
Measuring Spoons
8" Skillet
1 Large mixing bowl
1 small mixing bowl
1 large mesh strainer

Ingredients:
8-10 medium size russet potatoes-slightly smaller than a large baking potato
2 pieces thick sliced bacon- I like the Costco brand
6 eggs
2 stalks of celery
3 T minced fresh chives-dried are fine if that is what you have
3 t dijon mustard
1 C mayonnaise
1 t kosher salt
1/2 t ground pepper
1 t minced white onion-add more if you want a more pronounced onion flavor
1 T distilled vinegar
1/2 C sweet-zucchini-relish-this will be to taste so start with 1/4 cup and see if you need more.  If you don't have any of your own made you can use store bought relish but it will be considerably sweeter so use it sparingly.
Paprika
Ice cubes

Procedure:
1.  Peel and rinse your potatoes.
2.  Place wet wash cloth on the counter and put your cutting board on top of it.  This will prevent it from slipping.  Cut potatoes into 1 inch size pieces.
3.  Fill the stock pot 1/2 way with water then put the potato chunks in the water.
4.  Place on the stove and turn the heat up to high.  The potatoes need to cook for about 15 minutes at a full rolling boil.  Don't start the time until the water is at a full rolling boil.
5.  While the potatoes are cooking, fill the sauce pot 1/2 way with water and put all 6 eggs into it.  Turn the heat to high and place the lid on it.  When it comes to a full rolling boil (the lid will start to jiggle; don't take it off) turn off the heat and let it sit for 10 minutes covered.
           a.  After 10 minutes, fill the pot with cool water and let them sit for another 10 minutes to cool off a                    bit before you peel them.
           b.  Peel the eggs and cut them in half.  Separate the yolks from the whites.  Put the yolks in the small                   mixing bowl and dice the whites placing them in one of the large mixing bowls.  Set aside.
6.  While the eggs and the potatoes are cooking, dice your bacon into small pieces then cook in the skillet till they are crispy.  Drain onto some paper towels and set aside.
7.  Check the potatoes to see if they are cooked.  Don't cook them until they are falling apart.  You want a nice firm, cooked potato.   A fork should be able to easily pierce the potato pieces but not have it break apart. 
8.  When the potatoes are done, drain them completely and then rinse in cool water to wash off the starchy water from cooking.  Pour them into the mesh strainer and put ice cubes on top of the potatoes to help them cool down quickly.
9.  While the potatoes are cooling, we can prepare the rest of the ingredients.   Wash off the cutting board and place it back on the wash cloth.  Dice the 2 stalks of celery and put them in the large bowl with the egg whites.
10.  Mince the white onion and the chives and put them in the large bowl. 
11.  Add the relish to the bowl.
12.  In the small bowl with the yolks, add the mayonnaise, mustard, vinegar, salt, and pepper.  With a fork, mash the yolks into the wet ingredients and make a sauce for the potatoes.  Set aside.
13.  Remove any ice cubes that haven't melted from the top of the potatoes and pour the potatoes into the large bowl with the egg whites and onions. 
14.  Add the sauce to the large bowl and mix to coat the potatoes and refrigerate for 2 hours to completely chill. 
15.  Remove from the fridge and gently mix again, then taste to see if the flavors are balanced.  Add whatever you like to your taste then chill for another 30 mins. 
16.  When you are ready to serve, sprinkle the bacon over the top and some paprika. 
Enjoy!

 

Smoked BBQ Whole Chicken

Equipment:
Prepare the grill the same as for the Smoked BBQ Brisket
Beer Can Chicken Steamer Stand   These can be purchased online, at your favorite kitchen store, or BBQ store.
Soda or beer can-empty- to place in stand.
5 Wood Chip Packets-see Smoked Brisket Recipe for instructions.  

Ingredients:
Whole Chicken-If you have a choice, purchase organic chicken.  The cost is slightly higher but the quality is unparalleled.  Purchase local, clean meat whenever you can.  Our local Walmart sells organic chicken for $7-$8 per chicken.  It is worth the extra couple of dollars for the health benefit.
Homemade Chicken Stock *If you haven't made your own, purchase low sodium stock with no msg in it.  There are very good quality stocks on the market now readily available in major grocery chains.  
(Optional) Rub of Choice

Procedure:
*Prep grill as explained in the smoked brisket recipe-the link is above.
1.  Remove any organs from the cavity of the chicken.  Save in freezer for future stock if you like.  
2.  Rinse thoroughly  inside and out.  Dry completely.
3.  Apply rub to outside and inside of chicken.  You may also gently lift the skin and sprinkle rub under the skin for added flavor.  Be careful not to tear the skin.
4.  Fill can 3/4 of the way full with stock and/or any herbs or additional rub.
5.  Place the can into the holder and put the chicken upright onto the can.  
6.  Place the chicken with the holder inserted into the cavity of the chicken onto the grill as far from the fire as possible.   
7.  Put wood chip packet on fire and add a new packet every 30-40 minutes.
8.  Cook for 2 1/2-3 hours at 225-250 degrees or until chicken pulls easily away from the bone.
9.  Remove from grill and let chicken rest on the stand, covered with aluminum foil for 15 minutes.
10.  Carve and serve.

Sauce:
1.  Pour the stock from the can into a sauce pot reserving 1/4 cup in a small bowl.
2.  Add 2 Tablespoons flour to the 1/4 cup stock and blend till smooth.
3.  Heat the stock till bubbly and slowly drizzle the flour mixture into the sauce while whisking gently.
4.  Cook for about 7 minutes till slightly thickened.
5.  Pour over carved meat or have as a dipping sauce for the chicken.

Smoked BBQ Ribs

Equipment:
The same as the Smoked BBQ Brisket
Optional: Rib Rack-pictured below.

Ingredients:
Pork Baby Back Ribs or Pork Ribs-These can be purchased at any grocery store.  The baby back ribs are smaller and cook quicker.  For the June 2 class, we cooked baby back ribs we found at the Walmart grocery store.  
(Optional) Rub-Grocery stores carry many different types of rubs.  You can also make a rub using your favorite spices at home.  

Procedure:
1.  Rinse and dry the rack of ribs.
2.  Remove the membrane, also known as silver skin, from the back of the ribs.  This membrane is opaque and tough.  Use a cloth to grip it and pull it off.

3.  If you want to use a rub, sprinkle on both sides of the rack, wrap in plastic wrap, and refrigerate for 3- 24 hours depending on how much time you have.  If you don't want to use a rub, that is fine.  The ribs can be placed on the prepared grill after removing the membrane. 
4.  When the grill is heated to 225 degrees, place the ribs on the grill as far from the fire box as will allow.  (If you have a rib rack, place the ribs in it to grill.)  If you don't have a rib rack, turn the ribs every 30 minutes for a total cooking time of 1 to 1 1/2 hours.
5.  Take the ribs from the grill and place them into a disposable aluminum pan.  Pour 1/4 cup of citrus juice, i.e. grapefruit or pineapple, in the pan.
6.  Cover tightly with aluminum foil and continue to cook for another 1 to 1 1/2 hours on the grill or in the oven at 300 degrees. 
7.  Remove the ribs from the grill and let them rest for 20-30 minutes. 
8.  Slice and enjoy!
**Any leftover rib or brisket meat can be added to Buddy's Beans!