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Peach Cobbler on the BGE?

JohnLJohnL Posts: 27
edited 7:44PM in EggHead Forum
<p />Well, I just had to experiment. Last night, my Wife and I had the best chicken breasts we've ever had on the BGE. Had some twice baked potatoes prepared on the BGE as well. But, I have a peach tree in my back yard, and I decided to try a dessert on the BGE. I picked about 6 ripe peaches, and proceded to prepare my Mom's recipe for peach cobbler. We had some lump left and humpty was at 375 degrees, so I said, what the heck, lets give it a try. All I can say is simply awesome. This cobbler stayed on the BGE for 30 minutes at 375 degrees and it was just perfect. No smoke, I was afraid the crust would absorb to much and not taste right. Anyway, this one set for about 30 minutes so it could soak up all those nice juices into the crust top and, well, it was delicious. I think the BGE can replace our oven. :) Anyway, just thought I would share that with everyone.[p]John


  • MaryMary Posts: 190
    Pies, cobblers, turnovers, etc. are awesome on the egg. They get just a hint of smoke if you let the initial burn go - after cooking something else or fully preheating, it's just right. If you ate one cooked in the oven and then ate one from the egg, you could tell there was a little smoke. If you tried right after firing (especially when you see smoke), it would be too much.[p]Mary

  • Mike OelrichMike Oelrich Posts: 544
    JohnL,[p] The Washingont Post Food section yesterday was devoted to desserts like this. Check out the link below. BTW, I don't get a picture with your post, just an ad. Is it just me?[p]MikeO
    [ul][li]Wash Post Food Section[/ul]
  • MaryMary Posts: 190
    Yeah, I saw that on the train last night and made my mouth water. Gotta go blueberry picking again.[p]Mary

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