Peach cobbler

[MontyJ]

Here's mine:

INGREDIENTS

Batter:
1 1/2 c flour
1 1/2 c milk
pinch of salt
1 c white sugar
1 c brown sugar
1/4 tsp cinnamon
4tsp baking powder

Filling:
1tsp lemon juice
1tsp lemon zest
1 c margarine
4 c sliced, fresh peaches
1 c sugar


PREPARATION
Sift together flour, salt, cinnamon and baking powder. Mix in batter sugars.

Heat 20 pieces of charcoal until white. Place dutch oven over 12 pieces of charcoal evenly distributed. Melt 1 c butter in the bottom of the dutch oven. Mix the milk with the dry ingredients. Pour the batter over the butter. Do not stir! Pour the peaches mixed with 1 c sugar over the batter. Do not stir! Cover the dutch oven with the lid. Evenly distribute 18 charcoals on the lid. Bake for 40 minutes, turning the oven turn one way and the lid turn the opposite way every 10 minutes. Move the dutch oven off of the coals underneath it. Continue to cook with the top coals for 20 more minutes or until brown (adding a few more coals if needed).

The peaches will migrate down into and under the batter as it cooks. Trust me on this.

Call me old fashioned, but the best cobbler comes from a dutch oven

 

[seedcorn]

Ok, my HUGE mistake was not adding baking powder. Taste excellent, but body can't stand all the butter. Or I need to eat less of it..... No, too much butter, never I eat too much...

 

[bj taylor]

monty, your recipe is hard. all that charcoal & such. I would like to have a cast iron dutch oven though - one of those with the depressed lid that holds the coals.
btw, how do you light your charcoal? when I grilled w/my little weber in the past, I always used matchlight. I think that is a cardinal sin for true grillers. I suspect that would create an off smell for the cobbler

 

[MontyJ]

monty, your recipe is hard. all that charcoal & such. I would like to have a cast iron dutch oven though - one of those with the depressed lid that holds the coals.
btw, how do you light your charcoal? when I grilled w/my little weber in the past, I always used matchlight. I think that is a cardinal sin for true grillers. I suspect that would create an off smell for the cobbler

Matchli.... i can't even type it without I use a chimney starter. Webber makes a great one. And no, my recipe is not hard... it's love.

 

[dewdropsinwv]

monty, your recipe is hard. all that charcoal & such. I would like to have a cast iron dutch oven though - one of those with the depressed lid that holds the coals.
btw, how do you light your charcoal? when I grilled w/my little weber in the past, I always used matchlight. I think that is a cardinal sin for true grillers. I suspect that would create an off smell for the cobbler

Matchli.... i can't even type it without I use a chimney starter. Webber makes a great one. And no, my recipe is not hard... it's love.

but my favorite thing in the world is his apple crisp!!!!! BTW my birthday is coming up

 

[MontyJ]

And if your a good girl, and the apples are ready, you may get a fresh picked apple crisp

 

[dewdropsinwv]

And if your a good girl, and the apples are ready, you may get a fresh picked apple crisp

I'm always a good girl so there's not a problem, get ready to make my apple crisp!!!!!!!!!

 

[Jared77]

I second the chimney starter. Its SUPER easy to use and not expensive at all. Literally 2 sheets of newspaper crumpled up go on the very bottom. Then on the larger portion goes the charcoal. Then simply light the paper. No fluids, no nothing. I set it on the grill grate and when the top coals are lit Ill dump it out and I'm ready to cook.

If I don't have the chimney starter, I lift the grate that hold the charcoal up and out so its the very bottom of the grill. Then I sprinkle a piece of cardboard or other paper material with a little lighter fluid, and then replace the grate above that which holds the charcoal. Pile up the charcoal on the grate where it normally goes, so its not in direct contact with the doused paper material. Light the paper material and the flames will be big enough and usually long enough to get the charcoal started. It works in a pinch.

Its not ideal but works when your grilling at say a park and they have their grills there instead of bringing your own or your friend/family is just about to soak the coals in lighter fluid.

I don't care for soaking the coals or matchlight. Always gives an off taste.

I used to use an electric charcoal starter. I think Kingsford made it not sure. Was a gift. Anyway you set it in the grill, pile charcoal up on it and then plug it in. Wire gets red hot, charcoal ignites and you remove the wire unit. Worked fine but wasn't made for as much use as I gave it.

I figured I'd better jump in before Monty has a stroke trying to reply to your comment about matchlight.

Far as Food Network goes, results depend on who's recipe it is. Bobby Flay, Anne Burell, Tyler Florence, or some other legitimate chef? Ill make it and haven't had an issue. Alton Brown's recipes are usually right on the money too. Emeril's tend to have a zillion ingredients so I usually don't bother with his stuff. I'm sure its good but what he uses isn't something I normally stock and I'm not spending the extra $ to get all the ingredients to use 1x.

But a lot of the "cooks" I've been less than impressed with. Rachael Ray is hit or miss. Made her eggplant parm and it was atrocious. Followed the recipe to a T, came out looking good but it was just bad. Have had other things she's made that were good. Paula Dean usually doesn't steer us wrong either but we mostly make her desserts. A lot of the other people on there who lack a culinary degree? Ill pass.

Now I have to admit Nigella Lawson could serve me "rabbit and goat berries surprise" and I'd eat it and be first in line with a smile begging for 2nds.

 

[MontyJ]

Ughhh, Jared said....Matchlousiadhfh....

 

[catjac1975]

I don't know seed.... Tbs. and tsps.