2 Things!!!!!!

If I started baking on my egg my wife would really think I lost it...lol That's what an oven is for, just my opinion.

What was so good about the pulled pork recipe?

Hey mark,
Saw your new table on the NakedWhiz site the other day. Congratulations.

I tend to agree for the most part with using the oven inside for atleast something, but the best Peach Cobbler my wife said she ever had was just a plain on dump ingredient style Peach Cobbler that I did after a random cook. We were both just craving it, egg was still hot, so I get er steady at 350* and exactly an hour later we had some awesome PC. Key was the lack of smoke due to the fire being lit for a good amount of time. Also, of course, did it indirect. Platesetter legs up, grate, pyrex dish with PC ingredients dumped in. Dangit...I'm going to the store on the way home and gonna do it again.
I may have a picture buried in my Eggin files somewhere, but basically it will just look like a PC on an egg.

here is an easy recipe for apple crisp or peach/blueberry crips on the egg....

key is to have a really nice, clean fire ...don't do this right after you've done a long lo and slo butt/brisket/ribs....make sure your egg is clean, your plate setter is clean, and you have fresh lump, no extra wood, let your fire get well established ...350 degrees, plate setter in feet up with grid on top of plate setter. ...you will get a nice 'rustic' flavor to the fruit and crisp topping....

take 15 apples, peeled and sliced (or 15 peaches peeled and sliced with a pint of blueberries) ...

layer in heavy casserole dish (i use a le creuset enammeled cast iron dish)

for the topping. ...

2 sticks of butter
1 1/2 cups of flour
2 cups of sugar
3 - 4 heaping tablespoons of cinammon

'cut' the butter/flour/sugar/cinammon into each other until well mixed and 'crumbled'....cover the fruit with this mixture ..

put the dish into the egg for approximately 1 hour until the fruit is soft and bubbling and topping is nice and browned ....

best served with good vanilla ice cream!!

YEP!!!
What Mad Max just posted!

However, I will be doing it tonight after the egg has been chuggin along for an hour...not 20 hours.

Also, I will be using my 5 qt. cast iron dutch oven. And by good Vanilla Ice Cream...I go with Breyers or Mayfield. Cause I don't live in Chattanooga where I would get CLUMPIES!!!!

You know it...like the blueberry twist as well.

Just decided to skip lunch...which means that I will eat half the dessert.

We tend to be able to find the perfect peach down in here in GA.

My own, blended from several I tried, and adapted to my habits and inexperience. :side:

Start with two cups sourdough starter that is at top strength. I use the San Francisco culture I bought from Sourdough International. Its very vigorous. The starter is equal weights of all-purpose unbleached flour and distilled water. Two cups is roughly 300 g.

I add another 300 g. of flour, usually all purpose, but often blends of all purpose and semolina or whole wheat. I add another 120 g. of water, no hotter than 105 F, bringing the total hydration to 60%. I add 7 g. of salt.

Mix everything with a spoon, till its pretty firm, rather ragged, but cohesive. I put just enough oil on my hands to prevent sticking, and stretch and fold the lump 6 - 7 times so it is rather smooth in texture. I transfer it to an oiled bowl, and cover. I then stretch it every 45 minutes for 3 - 4 hours. The room temperature has a lot to do with how fast it rises between foldings.

Give it on last folding, by which time the dough is quite smooth, and form into a loaf. Drop into a lightly greased pan, cover, and wait till double in size.

Pre-heat Egg, platesetter legs down, w. the pizza stone on top, separated by a few pebbles. Take dome to 350, and wait till stone reaches 350 (about 30 min.). Spritz the stone ans 'setter a few times, put the loaf on, and check back at around 45 minutes with thermapen to see if the interior is 205.

Cool till room temperature.

My results are not completely consistent, with the texture ranging from medium light to dense, and the crust from light colored and softish, to dense and crunchy. Nevertheless, they all make good sandwiches, and have a really nice taste.

not really. ...main thing is the clean egg!!. ..and be patient once you light the fire to wait till you just get the nice clean blue smoke, or no smoke at all. . .sometimes i've waited as long as an hour before i put the dish in the egg ...

Sure thing, sounds like a fair idea and a solid opinion. I'll give it a go. I've been jonzing to make a quiche on the egg.

As an aside, please DO NOT adopt the WessB format to posts. Not to be a grammar Nazi, hell I'm not even close to perfect, but the '...' is ... really ... annoying.... and ... horrible. It's like reading a post written by Darth Vader. A simple period at the end of a sentence is all that is necessary.

Fair enough - just wish that somehow applied back to me. Oh well, such is life.

Thank for the tips.

i would, and it does. ...you just need to read what you write before you hit "send". ..and think "hmmm, have i insulted anyone with this one??". . .

also, WMK gave you back your handle right? why aren't you using it so that we will all know when someone is trolling with your name and when they aren't?? i don't get that. . .

Yes, WMK has allowed me registered status. I usually post as a guest simply as a matter of common courtesy. There are some people who don't want to read my posts so by staying as a guest then they don't have to.

I make the exception when I am posting one of my cooks. Sometimes errors are made in the recipe or photo posting and it's nice to be able to go back and correct it using 'edit'.

As for the trolling I think most people know when it's a Troll and when it's me. It's been interesting to see some of my largest detractors St!ke, Village Idiot rise to my defense. I've said it before: classy.