What's your favorite dessert on the BGE?

A peach cobbler and pecan pie man myself. Both are outstanding with a slight smoke taste. 

YUMMO! Looks great! Try adding a little bourbon to the mixture next time. 

Here are some of our favorites. 

@cheeseheadinAZ thanks for sharing that recipe 

S'more Sandwich 

gmac said:

Do you guys do any sort of clean burn before cooking a dessert?  I know @RRP has a baking egg but I only have one and I sometimes find pizza too smokey if I have too much grease etc in the egg. 

True - a dirty egg can cause problems with pastry bakes, but the lump you use can also be a culprit. I'm still relying on a stash of Ozark Oak for my baking, but I feel comfortable switching to Rockwood when the time comes. If even your pizzas are too smokey then trust me a cake will be worst. Have you done any clean burns lately? You don't have to have a dirty greasy egg. HTH

gmac said:

@RRP. I am embarrassed to say that gasket you sent me 2 years ago is still in the package. I can't find Permatex Ultra Copper anywhere (tried Can Tire, tried Wmart etc). I go the US lots but I never remember to go to an auto parts store to get any. Maybe next time. As such, I avoid clean burns since they mean new gasket still. 

Next years rub exchange I will ask for some if I don't get it before then. 

Interesting - I swear you are the first Canadian customer to tell me that their Canadian Tire doesn't carry it! Can't they order it from another store for you? Even Amazon sells it if you shop that way. Otherwise - tie a proverbial string around your finger the next time you slip in to the USA - that Permatex Ultra Copper is a VERY common item in auto parts stores.

RRP said:

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gmac said:

@RRP. I am embarrassed to say that gasket you sent me 2 years ago is still in the package. I can't find Permatex Ultra Copper anywhere (tried Can Tire, tried Wmart etc). I go the US lots but I never remember to go to an auto parts store to get any. Maybe next time. As such, I avoid clean burns since they mean new gasket still. 

Next years rub exchange I will ask for some if I don't get it before then. 

Interesting - I swear you are the first Canadian customer to tell me that their Canadian Tire doesn't carry it! Can't they order it from another store for you? Even Amazon sells it if you shop that way. Otherwise - tie a proverbial string around your finger the next time you slip in to the USA - that Permatex Ultra Copper is a VERY common item in auto parts stores.

Well, I do sort of hate everything about Crappy Tire. So if I don't see it immediately I am more likely to walk out than talk to anyone, if I can find anyone. That organization could do a seminar on how to show terrible customer service. I spent 25 mins once waiting to get someone to open the case so I could get a 3/4 inch socket, then I wasn't allowed to carry it to the cashier of my choice but rather they took it to the cashier with the longest line. I just left and went to TSC and got what I needed in about 3 mins. 

Cashfan said:

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RRP said:

Mine is comfort food of triple chocolate and Kahlua cake served with Vanilla Bean Haagen-Dazs ice cream. Reason? I know I will be enjoying it for several days with no more effort fixing it!

I made RRP's triple chocolate cake today, and it was very good. I did not put the kahlua in it, and it was still very good. Definitely in cooking rotation. I've had great difficulties with cakes in my oven, but this one on the egg turned out perfectly. His pics are better than mine, so I won't post them. Thanks for the recipe @rrp!!!

I was thinking about the Kailua question and I'd start with subbing in 1/4 cup of heavy cream plus enough espresso to take it to 1/3 cup same as the Kahlua. Can't be that far off. 

RRP said:

Thanks! Glad you liked it! I wonder - did you turn it out of the bundt pan too soon causing it to fall or even have the outer surface collapse a bit with a "wrinkle"? That has happened to me before, but it sure doesn't affect the taste! Even if you study this picture slightly about 1/4 above the bottom you should see a telltale concentric line of a wrinkle. 

Best to throw it out. 

onedbguru said:

I am intrigued as to how so many made a frozen dessert (ice cream) on a hot egg. 

Really? you don't know how to make ice cream on a hot egg? Guess you don't read posts here too often, huh? 

Cashfan said:

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gmac said:

Cashfan said:

RRP said:

Mine is comfort food of triple chocolate and Kahlua cake served with Vanilla Bean Haagen-Dazs ice cream. Reason? I know I will be enjoying it for several days with no more effort fixing it!

I made RRP's triple chocolate cake today, and it was very good. I did not put the kahlua in it, and it was still very good. Definitely in cooking rotation. I've had great difficulties with cakes in my oven, but this one on the egg turned out perfectly. His pics are better than mine, so I won't post them. Thanks for the recipe @rrp!!!

I was thinking about the Kailua question and I'd start with subbing in 1/4 cup of heavy cream plus enough espresso to take it to 1/3 cup same as the Kahlua. Can't be that far off. 

I'll keep that in mind next time I make it. 

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RRP said:

Thanks! Glad you liked it! I wonder - did you turn it out of the bundt pan too soon causing it to fall or even have the outer surface collapse a bit with a "wrinkle"? That has happened to me before, but it sure doesn't affect the taste! Even if you study this picture slightly about 1/4 above the bottom you should see a telltale concentric line of a wrinkle. 

Haha! No, I waited until it cooled properly. Wasn't easy, but worth it. Thanks again!

I have been making this cake for years now and quite often to be honest so I keep trying to figure out how to prevent the "wrinkle" and I still have not mastered it. What I think might be the problem is with the chocolate chips being heavier then they melt and run toward the bottom of the bundt pan when hot. Then when turned over to remove the cake the lower half is weaker with less weight so the wrinkle forms. Oh well...you can always frost it to cover up the wrinkle.

BTW I also bake a delicious rum pound cake in my bundt pan and it never wrinkles!

I've only made one dessert on the egg but it's my favorite.  Buttermilk Pie.

Here ya go. Didn't make the pie shell, it's store bought.

1 unbaked 9" pie crust 
1 1/2 cups of sugar
2 tablespoons all-purpose flour
4 large eggs
1/2 cup melted butter at room temperature
1 cup whole milk buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract

 I put everything in a blender and mixed until it was well blended.
Put the empty pie shell on the grate first then pour in contents of the blender. (found this to be the least messy way to do it. Raised indirect.

Cooked it at 350 for about 50 min. Best way to tell if it's done is the toothpick test.

@Big_Green_Craig what did you use for the individual pineapple upside down cakes? Ramekins or something else? If ramekins, what size?