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Bones and Cornbread
Minnesota
Comments
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I do use a CI skillet (the D handle skillet lid from my Lodge 5qt DO). I think the CI takes a little longer to heat allowing the top to cook before the bottom gets too well done. I've had the same issue when using metal pie pans.
Nice looking ribs and corn bread.
BTW, also use the CI skillet for deep dish pizza and taters au gratin)Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Outstanding!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Man, I could go for some cornbread about now. Looks great.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Looks great @WeberWho? I like the new handle too.
Would you mind sharing the cornbread recipe? (if it was good!)L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
Skiddymarker said:I do use a CI skillet (the D handle skillet lid from my Lodge 5qt DO). I think the CI takes a little longer to heat allowing the top to cook before the bottom gets too well done. I've had the same issue when using metal pie pans.
Nice looking ribs and corn bread.
BTW, also use the CI skillet for deep dish pizza and taters au gratin)
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Those ribs made me pull some out of the freezer for tomorrow.
Cornbread looks awesome also.
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Just plain great lookin' cook!John in the Willamette Valley of Oregon
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Skiddymarker said:I do use a CI skillet (the D handle skillet lid from my Lodge 5qt DO). I think the CI takes a little longer to heat allowing the top to cook before the bottom gets too well done. I've had the same issue when using metal pie pans.
Nice looking ribs and corn bread.
BTW, also use the CI skillet for deep dish pizza and taters au gratin)"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
NPHuskerFL said:Outstanding!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
DMW said:Man, I could go for some cornbread about now. Looks great."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Really, really, nice! Those ribs look perfect and who wouldn't dig that cornbread?
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Hungry Joe said:
Those ribs made me pull some out of the freezer for tomorrow.
Cornbread looks awesome also.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
pgprescott said:Really, really, nice! Those ribs look perfect and who wouldn't dig that cornbread?"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
WeberWho? said:pgprescott said:Really, really, nice! Those ribs look perfect and who wouldn't dig that cornbread?
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@pgprescott The only three ingredients that are the same are the onions, brown sugar, and garlic. Except I don't saute the garlic. I decided to bake the garlic and turn it into paste for the sauce. My sauce is more of a teriyaki base with a slight hint of fruit flavor. I think I need to add more brown sugar to thicken it up. It didn't get as thick as I was hoping for. Hopefully I get some time this weekend to play around and see what I can come up with
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
WeberWho? said:@pgprescott The only three ingredients that are the same are the onions, brown sugar, and garlic. Except I don't saute the garlic. I decided to bake the garlic and turn it into paste for the sauce. My sauce is more of a teriyaki base with a slight hint of fruit flavor. I think I need to add more brown sugar to thicken it up. It didn't get as thick as I was hoping for. Hopefully I get some time this weekend to play around and see what I can come up with
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@WeberWho - tip on the au gratins - stand the tater slices on an angle like roof tiles. Lets all that cheesy goodness get down in-between the slices. I grease the skillet with crisco, nice crust and easy clean up. No finished pics.
700 grams (1-1/2 pounds) potatoes (about 4 medium)
40ml Salted butter (2-1/2 Tbs), if using unsalted butter add 2.5ml (1/2tsp) salt
45ml Flour (3Tbs)
400ml milk (1-1/2 to 2 cups) good for a 10” skillet
1 garlic clove crushed
250ml (1 cup) American sharp cheddar cheese shredded, if using Canadian cheese, use mild or medium cheddar.
15ml Parma/Romano finely shredded (1Tbs)
Arrange peeled and sliced potatoes in well greased pan or cast iron skillet like roof tiles, on an angle.
In saucepan, melt butter and salt if required, stir in flour (making a roux), slowly add milk to almost boil. Add garlic and cheese. Once melted, pour over potatoes. Sprinkle more Parma/Romano on top.
Indirect in the egg at 350ºF to 400F for 1 to 1-1/2 hours until top is golden brown. Let rest for five minutes and serve.
Onion powder can be added to the roux or before adding the flour, sauté fresh finely chopped 1/4 small onion or 2 shallots in the butter. Add seasoning that you like.
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Skiddymarker said:@WeberWho - tip on the au gratins - stand the tater slices on an angle like roof tiles. Lets all that cheesy goodness get down in-between the slices. I grease the skillet with crisco, nice crust and easy clean up. No finished pics.
700 grams (1-1/2 pounds) potatoes (about 4 medium)
40ml Salted butter (2-1/2 Tbs), if using unsalted butter add 2.5ml (1/2tsp) salt
45ml Flour (3Tbs)
400ml milk (1-1/2 to 2 cups) good for a 10” skillet
1 garlic clove crushed
250ml (1 cup) American sharp cheddar cheese shredded, if using Canadian cheese, use mild or medium cheddar.
15ml Parma/Romano finely shredded (1Tbs)
Arrange peeled and sliced potatoes in well greased pan or cast iron skillet like roof tiles, on an angle.
In saucepan, melt butter and salt if required, stir in flour (making a roux), slowly add milk to almost boil. Add garlic and cheese. Once melted, pour over potatoes. Sprinkle more Parma/Romano on top.
Indirect in the egg at 350ºF to 400F for 1 to 1-1/2 hours until top is golden brown. Let rest for five minutes and serve.
Onion powder can be added to the roux or before adding the flour, sauté fresh finely chopped 1/4 small onion or 2 shallots in the butter. Add seasoning that you like.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Looks great. But just 1 slab?
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@UrbanForestTurnings haha thanks! It does feel like a waste of lump with one rack of ribs. More less needed the practice. I'm tempted to cut them in half and use the small but I'll be using the large at the comp so thought it might be a little more beneficial"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Good luck
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@UrbanForestTurnings Thanks! Just don't wish any luck to @Brisket_Fanatic here on the forum. He doesn't need any! He won everything last year! Okay I'm just jealous"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Ribs and Cornbread are looking spot on. Registration is the 11th and you keep playing with that sauce and I'm sure you'll kick our ass this year.....
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Brisket_Fanatic said:Ribs and Cornbread are looking spot on. Registration is the 11th and you keep playing with that sauce and I'm sure you'll kick our ass this year....."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota
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