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Smoketacular Brownies

Smoketacular Brownies

So, do you ever have an idea that seems totally freaking crazy and it actually works out perfectly? That is what these brownies are for me. The only thing that popped into my head after the first bite was, “holy crap I can’t believe that worked”

These are aztec brownies, which means they have a little kick to them which I thought was appropriate considering the cooking method.  If you dont like spicy food, or are just a boring old traditionalist then feel free to leave them out, but I promise you it isnt overpowering.

You will need:

  • 1/4 cup grass-fed butter (or coconut oil if butter is not an option)
  • 2 medium sweet potatos
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup honey (you can add more to taste)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon saigon cinnamon
  • 3 eggs
  • 3 tablespoons coconut flour
  • 3 tablespoons unsweetened cocoa powder (less if you dont like want a strong dark chocolate flavor)
  • 4 ounces of baking chocolate- no i dont have a scale, I just used the whole bar…ya know…figure it out
  • 3/4 cup Enjoy Life chocolate chips
  • dash of salt

triple chocolate = triple delicious…also there is a pen, don’t put that in the brownies

Ok, time to start your grill.  I used 3/4 of a chimney of pure hardwood charcoal and made a fire in half of the Weber 22 inch grill.  Slice your sweet potatoes in half and brush them with olive oil, then throw ’em on the grill, I cooked mine off to the side of the direct flame so they wouldn’t totally burn.  Just cook them until they “give” on the sides, even if you are an amateur cook you can squeeze a tater and tell if it is done.

Feel free to start making your batter while your taters are cooking, takes about 20-25 minutes.  Melt the chocolate bar and the butter together, then whisk them with the other wet ingredients.  I strongly recommend having an electric mixer here unless you want a really good upper body workout.  After you incorporate all of your dry ingredients, except for the chocolate chips, and mix some more, you can get started on your sweet potatoes.  If you’re smart, and I am not, you will wait until they have cooled completely to try to scrape the flesh away from the skin, but I was in a hurry.

I put my sweet potato flesh and my batter mixture into a Ninja, but you can use a blender or food processor.  This gets all the chunks out…super duper important!  Next I set up the pan…I am not sure if this is paranoid or genius but I put a 7×11 Pyrex baking dish into a foil pan so that they brownies wouldn’t burn on the bottom from being directly on the heat, and so my pan wouldn’t get ruined.  I know…I thought of everything!

my setup

I put some foil in the bottom too, so there is actually a space between the Pyrex and the foil.  Also the handles rest nicely on the edges.  How freaking awesome is that?

Don’t forget to lick these clean!

Next step is so easy a caveman could do it, I greased my pan with some coconut oil, poured the batter in and mixed in most of my chocolate chips.  I reserved a few for sprinkling over the top just because it looks pretty.

oh look my shadow!

Before you throw these babies onto the grill, check your coals.  You might need to add more to heat it up.  You should be able to hold your hand over them for at least ten seconds, but they should still be hot.  If yours arent add in another 1/3 of a chimney full and check the temp again.  If you’re one of those a-holes that uses a gas grill then you could set it to 350 and bake for 25ish minutes.  This is of course where the art of grilling comes in because they will have different cook times at different temps, you have to do the high-tech “butter knife shoved in the middle” test to see if they are done.  Mine took about 35 minutes, if yours are cooking too fast on the outsides but raw in the middle you can move them off of the direct heat to finish.

I suppose you could bypass this and just bake them in the oven, but if you wanted to do that you could have just found a regular recipe on a site that isn’t about grilling.

oh yeah baby!

On a side note…I think i have a sweating problem…I dress in very comfortable clothes because it is hot as hell here in Virginia and I see people with long sleeves, jeans, and knee-high boots on.  How in the hell aren’t these women sweaty in all those clothes.? I am wearing freaking moisture wicking fabric and I still feel nasty!  Jeez

Addendum: store these brownies uncovered in a microwave or oven.  If you cover them tightly they get soggy. You can of course solve this problem by eating them all in one sitting.

 
5 Comments

Posted by on September 6, 2012 in Barbeque, Dessert, Favorites, Random

 

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Smoked Applesauce with a Basic Bison Burger

Now I know what you are thinking…”wow a freaking burger on a BBQ site, how original!” Well shut up, the burger isn’t the star here, it is the applesauce and I bet I know something about burgers that you don’t.

I know that is a big plate, but I don’t like my food touching

For the applesauce you need:

  • 4 apples, mine were green, you can use red though.  It really doesn’t matter
  • 2TB cinnamon
  • 2TB coconut oil
  • 1TB maple syrup
  • 1TB ground ginger
  • 1/4 cup water
  • 1/4 cup dried unsweetened coconut
  • pinch of salt

Before you get ahead of yourself and start cooking you need to soak your wood in water for at least 30 minutes.  I used small chunks of sugar maple to correspond with the flavor in the applesauce.  You can also go ahead and prepare a two zone fire in your grill.  We used a 22 inch Webber grill and put one who chimney of hardwood charcoal in one side, and a disposable foil pan with water in the other.  This gives you a high heat side and a low heat smoke side.

You can start by chopping up the apples and tossing them with the other ingredients in a disposable foil pan.  You can use a grill friendly cast iron pan if you wish, we use disposable foil pans most because cooking over fire will ruin your nice expensive Le Cruset stuff and then you will be really cranky.

Once your apples are ready and your grill is hot, put the wood into your little water pan and throw the apples on the “smoke side” of your grill.  Ok don’t really throw them, be gentle.  While your apples are smoking for about 25 minutes you can go inside and prepare your burgers.

We used once pound of bison with salt and pepper and 1/4 teaspoon of garlic and onion powder on each one.  I really don’t care what you use, if you don’t have any bison lying around use beef, or pork, or your neighbors cat (hey I won’t judge).

Do you know how grilled burgers come out all fat in the middle and skinny on the edges, like a big UFO made of meat?  Well I have the cure.

I know they’re not perfectly round, I was cooking for myself, when you come over for dinner I will make them perfect.

Make your burgers with indented centers, this way when they shrink up on the edges during cooking you end up with a nice flat burger that holds all your toppings nicely.  Put your burgers on the hot side of the grill and prep your toppings.

I had some dubliner lying around, you can omit of course

Cook your burgers for about 10 minutes, flipping halfway through, and don’t forget to give your apples a quick stir every once in a while.  I added an extra 2TB of water to mine because they looked like they were drying out.  You have to watch because you don’t want them to get dry, but you don’t really want a ton of liquid in there either.  I left the extra two TB out in the beginning because everyone has water…and if you don’t what they hell are you doing on the internet?  You should be paying your water bill instead of your Verizon!  Priorities people!

mmmm

After 10 min put your cheese on (if you are using cheese, if not just ignore this part) then put the lid back on for another minute or two while it melts.  As you pull your burgers off move your apples to the hot side of the grill for 8-10 minutes.  Put your burgers in the house while you finish the apples, seriously, I don’t want flies all over them walk the extra 10 feet.  Stir the apples a couple of times and check every few minutes to make sure they don’t burn.  You will know when they’re done because they will be soft and melty like warm apple pie filling.

Your burger should provide a nice flat surface for piling high with toppings and the applesauce will have this amazing smoke infused flavor unlike anything you have ever experienced.

The smoke is really what makes this stand out from your average grilled food, if you have never experimented with the flavors of wood smoke I recommend this as a great place to start.  Seriously I can’t tell you how good it is, just try it!  Like, now.

 
3 Comments

Posted by on September 6, 2012 in Barbeque, Beef, Dessert

 

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