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Saturday night: Ribs, Beans and COBBLER

Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
Had a neighbor couple over last night, I did ribs, baked beans and a cobbler (thanks @bweekes!) for dessert.  Sat was a busy day, so I did a lot of prep the night before. Rubbed the ribs and let them rest overnight in the fridge, also mixed and measured the ingredients for the cobbler.  Ribs went on the grill at 5:00 at 350 for a 7:00 finish.  Sauced them with Montgomery's rib sauce for the last 15.  Beans were Bush's Grillin Beans to which I added bacon, sauteed onion, and a shot of whiskey (you should try it!). They went on for the last 40 minutes of the rib cook.

About the Cobbler.  OMG, it was one of the best things I ever ate.  I used the recipe in @ bweekes post except I used a large can of sliced peaches and about 2 cups of fresh blueberries.  Zested a lemon with the microplane, then squeezed in the juice.  Baked in my uncovered 5 qt Lodge DO for about an hour at 375,  topped the finished product with a little turbinado sugar.  Served it with french vanilla ice cream. The layers of flavor in this were incredible:  sweet, tart, salt, plus crust plus fruit plus warm plus cold.  it was over the top good.  I have two servings left to enjoy today (along with some of the ribs).
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Comments

  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    I am jumping on the cobbler bandwagon! TODAY!
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  • bweekes
    bweekes Posts: 725
    Cookinbob said:
    Had a neighbor couple over last night, I did ribs, baked beans and a cobbler (thanks @bweekes!) for dessert.  Sat was a busy day, so I did a lot of prep the night before. Rubbed the ribs and let them rest overnight in the fridge, also mixed and measured the ingredients for the cobbler.  Ribs went on the grill at 5:00 at 350 for a 7:00 finish.  Sauced them with Montgomery's rib sauce for the last 15.  Beans were Bush's Grillin Beans to which I added bacon, sauteed onion, and a shot of whiskey (you should try it!). They went on for the last 40 minutes of the rib cook.

    About the Cobbler.  OMG, it was one of the best things I ever ate.  I used the recipe in @ bweekes post except I used a large can of sliced peaches and about 2 cups of fresh blueberries.  Zested a lemon with the microplane, then squeezed in the juice.  Baked in my uncovered 5 qt Lodge DO for about an hour at 375,  topped the finished product with a little turbinado sugar.  Served it with french vanilla ice cream. The layers of flavor in this were incredible:  sweet, tart, salt, plus crust plus fruit plus warm plus cold.  it was over the top good.  I have two servings left to enjoy today (along with some of the ribs).
    Looks awesome! Congrats on a great cook. I'm with you - the cobbler is the show stopper. I'm loving the DO right now! I should have mentioned, I also added blueberries to mine, so our cooks were actually quite similar. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bweekes
    bweekes Posts: 725
    I'm also thinking.,, in the peach mixture, I might add a bit of dark rum next time. Shouldn't hurt the consistency if I let it reduce enough. Look at me - only cooked one cobbler and getting adventurous already! 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    Cobblered! It WAS awesome. Gone before it could cool!
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  • Cookinbob
    Cookinbob Posts: 1,691
    SteveWPBFL said:
    Cobblered! It WAS awesome. Gone before it could cool!
    I guess it's a club now.  Welcome!  I am eating leftovers as I type this.  Great the day after too.

    What size skillet is that?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    That's a twelver. Worked like a charm. 
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