Desserts on Big Green Egg

RRP

Sorry to bore regulars here, but here's my TRUE story - but in a nutshell. For years when I would bake a triple chocolate cake I would always share some with our elderly neighbor couple. In spite of my using no wood and smoke free Ozark Oak brand lump they would thank me but then still complain about the smokey taste which neither my wife nor I could ever sense. Then as test I once baked the cake in our CLEAN INDOOR oven and sure enough they bitched about the smokey taste! Since then I have never given them any more!

One last true story - I a guy who took one of my classes had a wife and 2 teenage girls who all HATED his BGE, but he thought maybe he was doing something wrong.  Soon thereafter he simply gave away his BGE to keep peace in the family. Two years later they were divorced! I always doubted the BGE was a factor!

Moral to the story? - maybe your family or guests already have a predetermined idea what your dessert or food will taste like!

RRP

Oh - and I forgot to add...my neighbor male is a heavy cigarette smoker, but not his wife. OTOH my wife has never smoked and I've been clean for 33 years, but "he" couldn't "take that awful taste" of my smokey cakes! LOL

BigWings

RRP said:

ninnymugs said:

What are some good neutral lump suggestions. 

Rockwood is the most popular neutral lump on this forum. I also recommend a burn out now and then to rid your egg of a build up of grease and creosote.

Agreed, a dessert is generally not recommended to follow a double pork shoulder cook for example!

kl8ton

BigWings said:

RRP said:

ninnymugs said:

What are some good neutral lump suggestions. 

Rockwood is the most popular neutral lump on this forum. I also recommend a burn out now and then to rid your egg of a build up of grease and creosote.

Agreed, a dessert is generally not recommended to follow a double pork shoulder cook for example!

Yes, I once baked an apple pie on the egg following a double butt cook.  Just kept the egg going.  Very smokey/porky tasting.  Our indoor oven was in use for something else and I just threw out the fact that the egg was still going, so I put the pie on.  I will do a little cleaning before attempting that again.  Perhaps a clean grate, no drip pan with butt juice in it, etc.  

georgia boy

Griffin said:

Chocolate pecan bourbon pie and  pineapple upside down cake are always a big hit

@Griffin , you mind sharing this recipe?  I've been wanting to try to make a chocolate bourbon pecan pie forever.

mgmcclain

RRP said:

Triple Chocolate and Kaluha Cake is a sure winner at our home PLUS unless you have an army of munchkins that cake will last through the next day or more! In fact it is so moist that when covered it will last a week on the counter without spoiling!

Ron, would you be willing to share the Triple Chocolate and Kaluha Cake recipe, please sir?

RRP

mgmcclain said:

RRP said:

Triple Chocolate and Kaluha Cake is a sure winner at our home PLUS unless you have an army of munchkins that cake will last through the next day or more! In fact it is so moist that when covered it will last a week on the counter without spoiling!

Ron, would you be willing to share the Triple Chocolate and Kaluha Cake recipe, please sir?

Triple Chocolate and Kahlua Cake

Questions? Feel free to email me directly at: ron.pat@comcast.net

1 box of Pillsbury Moist Supreme German Chocolate cake mix (forget the ingredients the box calls for - all you want is the mix)

1 3.9 oz package if Jell-O brand instant chocolate pudding

6 oz chocolate chips (Hershey’s Special Dark Semi-Sweet chips are the best!)

1 pint of sour cream  (regular, not Light)

3/4 cup veggie oil

4 eggs (yolks + whites)

1/3 cup Kahlua

 

Set up the BGE for an indirect cook with plate setter inverted and grill sitting on legs.

 

Stabilize fire at 350 and make sure there is no smoke - this may take extra time but you really need the 350 stability plus the smoke free fire.

 

Mix all the ingredients well with a mixer as the batter is very thick!

 

Spray bundt pan with a baker's spray like Baker's Secret or Bake Ease even if your bundt pan is Teflon coated.

 

Bake at 350 for 50 to 55 minutes and test with a toothpick. I've baked this at least 100 times now and it takes me 60 to 63 minutes before the toothpick comes out clean.

 

Remove from BGE and let the cake settle and cool still in the bundt pan for at least 15 minutes - flip and it should fall out with ease. Let it cool longer yet - if you can at all so it will firm up...especially since the chocolate chips are still gooey at that warm stage!  Suit yourself about an icing, but I like to let this cake speak for itself!

 

By the nature of the ingredients it is an extremely moist cake. BTW I think the cake is far better the next day and it really keeps quite well just covered on the counter! I hope yours comes out as well!

 

Source: Derived from a post by egger Tammy Jacques a.k.a. Mrs. Squeeze eons ago

SandyHookEgger

georgia boy said:

Griffin said:

Chocolate pecan bourbon pie and  pineapple upside down cake are always a big hit

@Griffin , you mind sharing this recipe?  I've been wanting to try to make a chocolate bourbon pecan pie forever.

@Griffin sharing the Buffalo Trace would be ok,too. 

JMCXL

Pies always taste great

Biggreenpharmacist

Man ron that sounds great. 

Sea2Ski

Skeptical? Go absolutely super simple. Nestle tollhouse. Indirect at 350'ish. The larger/thicker the portion the lower temp and  longer you go.  For reference, these were done on the MM. 






Adding a scoop of ice cream NEVER hurts either....

RRP

Biggreenpharmacist said:

Man ron that sounds great. 

IT IS!  BTW for folks who may have an aversion to the thought of a mere 1/3 of a cup of Kahlua the amount of alcohol in that third of a cup evaporates during the baking! You won't get drunk nor will your kids! I have actually made it several times for a dear friend who thanks to AA has been sober for 30 years. 

Griffin

georgia boy said:

Griffin said:

Chocolate pecan bourbon pie and  pineapple upside down cake are always a big hit

@Griffin , you mind sharing this recipe?  I've been wanting to try to make a chocolate bourbon pecan pie forever.

https://griffinsgrub.wordpress.com/2012/07/05/chocolate-pecan-bourbon-pie/

Big_Green_Craig

In my opinion, the key to baking is making sure you have a clean burning fire. Once your fire is clean with no white/blue smoke, the trick is maintaining the perfect temperature. I use a grill grate thermometer to monitor the grate temp to indicate the true cooking temperature. If I'm baking a cake/pie/etc, I always rotate the pan 180 degrees half way through the cook to ensure an even cook. 

Here's a candied bacon cheesecake baked on the grill from several years ago.