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The first was the dough for the buttermilk biscuits, which I had difficulty with. I felt the dough was way too sticky and moist, but having never made a buttermilk biscuit before I couldn’t say for sure. As it turned out I was right. The dough didn’t rise as much as it should have and spread out more in the horizontal direction than normal. Though the biscuits didn’t rise as planned they were still very tasty, moist and had a nice buttery flavor. So another way of saying: They weren’t so pretty, but they ate great!
The second item involved my finding an answer to a question I didn’t necessarily want answered. Watching some videos of the potential flashbacks you can get on the BGE when using high heat when a rush of oxygen gets into the grill. To combat that, you always “burp” the grill by lifting the lid an inch or so before lifting it completely. What I wondered was whether I would be brave (or perhaps stupid) enough to not drop the lid if I was faced with a flashback. To my surprise I got a flashback after the soup had been cooking for 30 minutes at 450 degrees. I thought I burped the lid enough, but no. To my surprise I was brave (or stupid) enough to hold on even though I had time to drop it and pull my hand back. For my troubles I have no hair on the back of my hand and going a foot up my arm. Let me just say I will be more careful about how I burp the grill.
I have a question for the local eggheads-others can skip down to the pictures. The BGE Cookbook said to install the Platesetter legs up and put the pyrex dish right on the Platesetter. If I hadn’t read that I would have put my s/s grate on top of the Platesetter legs and put the dish on the grate. It seemed to me it would not brown the bottom of the biscuits as fast. Curious how you guys might have set this up?
The buttermilk biscuits used all purpose flour, cake flour, baking powder, baking soda, sugar, salt, vegetable oil, buttermilk, and cubed butter.
Here is the dough which seemed too sticky and too wet. I had no prior frame of reference to go by and the recipe said not to handle the dough too much or it would get tough. So I moved forward as is.
The dough was too sticky to use a cookie cutter, so I hand formed the biscuits.
The biscuits are done after 20 minutes at 450 degrees. I questioned the placement of the baking dish right as described by the recipe. It seemed to me the way to do this might have been to set the s/s grill grate on top of the legs to the Platesetter and put the dish on top pf the grate.
On to the soup/stew. One of the ingredients was a basic BBQ rub which used ground cloves, two whole teaspoons of cayenne pepper, celery seed, garlic powder, paprika, light brown sugar and salt. I was amazed how much cayenne was used. Most recipes call for a small fraction of a teaspoon. This one used 2 tsp!!
The soup used the Basic BBQ Rub, diced onions, beer, Worcestershire sauce, apple cider vinegar, brown sugar, black pepper, minced garlic, mustard, chopped grilled tomatoes, chopped tomatoes, diced beef brisket and smoked chicken breast, corn, diced bacon and lima beans.
The diced bacon has just been added to my new BGE Dutch oven has been preheating for 10 minutes on the egg which is set up now for direct grilling using the cast iron grill grate.
the bacon is done, it will be removed and reserved, but the bacon fat is intended to remain.
Ater the bacon is removed the Basic BBQ Sauce is added to the hot bacon fat. The resulting cloud smelled wonderful but burned my eyes.
The diced onion, garlic & chopped tomato (non-grilled) are added and sautee for 2-3 minutes.
The beer is added and the pan is deglazed.
The chicken stock, vinegar, Worcestershire sauce, ketchup, mustard, & brown sugar were added next. The cover is left off the Dutch oven, but the Egg is covered and these ingredients cook for 30 minutes.
The soup is off the Egg and back inside. The next step is to use an immersion blender to puree the stew..
The soup is now pureed and the remaining ingredients are added.
The beef, chicken, grilled tomatoes, lima beans and corn have been added.
The stew is in the tourine and the biscuits are served. The reserved bacon is in small dishes and will be used to top the bowls of stew.
The biscuits weren’t s pretty as they might of been, but they were tasty and moist with a great buttery flavor.
The stew will get topped with the reserved bacon and the moment I’ve been waiting hours for will finally be here.
All I can say is wow!! This soup was an explosion of flavors-half of which I didn’t recognize. They all went well together. The stew was a bit time consuming to make but was worth every minute of the time and then some!!
Jim
