My peach tree is overflowing with ripe peaches right now, so many that the squirrels can't even eat them all.
So I picked a batch and I'm making peach cobbler!
But not just any peach cobbler. This is a peach wood smoked, brandy peach cobbler!!!
I washed the peaches and sliced them up. No need to peel them. The skins will soften up just fine. Some brown sugar, some lemon juice, some corn starch, cinnamon, nutmeg and a little bit of brandy! Mixed that up and put it in a buttered cast iron skillet.
On to the cobbler: A cup of flour, 1/4 cup each of brown sugar and white sugar, some baking powder, and some nearly frozen tiny cubes of butter. Mix all that together and slowly incorporate milk until it gets sticky and crumbly. Spread that all over the peach mixture in the pan. Then a light spray of butter-flavored cooking oil and a dusting of cinnamon over the top. Beautiful!
Out on the kettle! I'm running between 350 and 375, with a chunk of peach wood for smoke.
My accessory of choice today is the Vortex set in the "volcano" configuration at the back of the kettle. The cast iron pan is on the indirect side. My hope is that all the heat is rolling down from the top of the dome instead of underneath or at the side of the pan. This should make the cobbler nice and brown.
Wish me luck!
So I picked a batch and I'm making peach cobbler!
But not just any peach cobbler. This is a peach wood smoked, brandy peach cobbler!!!
I washed the peaches and sliced them up. No need to peel them. The skins will soften up just fine. Some brown sugar, some lemon juice, some corn starch, cinnamon, nutmeg and a little bit of brandy! Mixed that up and put it in a buttered cast iron skillet.
On to the cobbler: A cup of flour, 1/4 cup each of brown sugar and white sugar, some baking powder, and some nearly frozen tiny cubes of butter. Mix all that together and slowly incorporate milk until it gets sticky and crumbly. Spread that all over the peach mixture in the pan. Then a light spray of butter-flavored cooking oil and a dusting of cinnamon over the top. Beautiful!
Out on the kettle! I'm running between 350 and 375, with a chunk of peach wood for smoke.
My accessory of choice today is the Vortex set in the "volcano" configuration at the back of the kettle. The cast iron pan is on the indirect side. My hope is that all the heat is rolling down from the top of the dome instead of underneath or at the side of the pan. This should make the cobbler nice and brown.
Wish me luck!
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