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Peach Cobbler Disaster

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bsfd806
bsfd806 Posts: 24
edited November -1 in EggHead Forum
After seeing all the post lately of cobblers I decided to give one a try.[p]I had the egg set up and steady at 375, I cooked pork chops first, when they were done I put the cobbler on. All the "smoke" had already burned off. [p]The recipe I followed was posted last week and said to cook for 30-40 mins. At 35 mins, the dough was still not beginning to brown. After 1 hour, it begin to burn on the edges, but the center was still not browning.[p]I finally gave up on it. When I tasted it, it had a very "Grilled" taste.[p]Any suggestions on what I might have done wrong?[p]TIA
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Comments

  • stike
    stike Posts: 15,597
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    bsfd806,
    did you have it set direct, right on the grill with the coals below?
    ed egli avea del cul fatto trombetta -Dante
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  • bsfd806
    bsfd806 Posts: 24
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    stike,[p]Oops...It was indirect on inverted plate setter.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    bsfd806,
    indirect was the correct way to go. . . baking it at 375 dome temp for an hour should have been sufficient. .. . any smokey taste was due to still having some wood and/or grease from the pork chops ... with fruit and 'bread' (in your case crust), you really need a clean egg and fire to avoid any nasty flavors from being absorbed. ..[p]maybe you need to check the calibration on your dome temp thermometer (stick it in a cup of boiling water and make sure it reads 212 - if not, adjust with a pair of pliers on the 'nut' on the back side of the thermometer) ...
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  • stike
    stike Posts: 15,597
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    bsfd806,
    as max said, indirect was the way to go.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • Thermal Mass
    Thermal Mass Posts: 31
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    You could put your cobbler directly on the preheated plate-setter (feet down) so that the batter cooks from bottom to top as well as top to bottom.[p]Also, make sure the butter is completely melted before pouring the batter on.[p]Mark

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  • Unknown
    Unknown
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    bsfd806,
    I have found that any of the "baking" dishes I do, always takes about 1 1/2 to twice the length of baking time. My new rule of thumb is not to watch the clock...watch and temp the food. And, be patient.[p]Kim
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  • duckegg
    duckegg Posts: 267
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    bsfd806,
    That was not a Disaster, 9/11 was a Disaster, that was simply a tragedy!
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  • Gandolf
    Gandolf Posts: 906
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    bsfd806,[p]Made it last weekend and mine was a "tragedy" also. After all the raves, I thought it would be good. didn't work for me.

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