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Thick Chops and Peach Cobbler

Hoov
Hoov Posts: 264
in EggHead Forum
Reverse seared some 2" thick rib chops for dinner tonight. Side was twice baked potatoes. Recipe was APL's Apple and Sage Pork Chops, as seen on @Nibblemethis 's site, here. I've done this recipe several times for guests and it is always a hit.  Peach cobbler was an easy recipe I found on a dutch oven website.

Simple Peach Cobbler:
2-3 Tbsp butter
2 Cups flour
2 Cups sugar
1 Tbsp baking powder
1 Tsp salt
1.5 Cups milk
4 Cups sliced peaches (I used a 29 oz can sliced peaches, syrup drained)
Cinnamon for dusting top

Procedure: Preheat your Egg to 350-400 with indirect heat. Melt butter in dutch oven (I did it stove top). Use enough butter to coat the bottom. Next, mix flour, sugar, baking powder, salt, and milk until smooth. Dump the batter into the dutch oven. Scatter peaches evenly over batter and do not mix. Dust the top with cinnamon. Bake with cover on for about 50 minutes to an hour (until a toothpick pulls clean). Easy and good!

Here are the pics:

I started by baking the potatoes at 400 for an hour and a half. I didn't take any pics though. Here are the pics starting with the roast portion of the reverse sear (250 degrees).
image

Plated:
image

Cobbler:
image

With vanilla ice cream and some freshly whipped cream (try adding some maple crown royal to your cream, it was awesome!):
image

Thanks for reading! Check out the Apple and Sage chops recipe, it is fantastic. I had forgotten how awesome it is.
- Proud owner of a Large BGE
- Norman, OK
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Comments

  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    That's a great looking meal! Nice job.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • hapster
    hapster Posts: 7,503
    That looks awesome!

    I love peaches and need to try this one :)
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Griffin
    Griffin Posts: 8,200
    Wow! That looks amazing, 'specially that cobbler. I want to get a cast iron dutch oven with the flat lid and start to learn how to cook using charcoal with it. Mine has a round lid and you can't use those.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Hoov
    Hoov Posts: 264
    Thanks everyone. @Griffin I have a round lid dutch oven too. It would have been nice to be baking the cobbler on the side with charcoal on top while finishing the chops. Guess I'll have to get another Egg...

    The Egg's versatility really shined yesterday. I started with a 1.5 hour direct roast at 400 for potatoes in foil. Then, I put the platesetter in and brought the temp down to 250 with some cherry wood smoke for the indirect portion of the reverse sear. Next, seared the chops at 600-700. Finally, put platesetter back in and baked cobbler at 350-400. Just love the versatility of the Egg.
    - Proud owner of a Large BGE
    - Norman, OK
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