FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Awesome Bark

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Discada Cooking
View previous topic :: View next topic  
Author Message
jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sat Feb 05 11 9:31 pm    Post subject: Awesome Bark Reply with quote

Haaaaaaaaaaaaa I love life, learning and laughing! Very Happy Very Happy Very Happy Very Happy

Ok, for the breakfast disco throw down I was thinking of making some apple fritters. Love me some apple fritters for breakfast with coffee. So, I found a recipe for fried apple pie for a wok so I snatched it and went to work.


A roll of biscuits, can of apple pie filling and cinnamon/sugar mixture. And a coffee mug at the ready!


Mmmmm can't wait!




Take a biscuit and roll it out.


Add the apple filling.


Pull the non apple filling side over and crimp with a fork.




Done. One can of biscuits has eight biscuits.




Raining out this morning and 37 degrees..nice day.


Bringing the oil up to temp.


First one goes in and within seconds it is turning way to dark...hmmm.


So, I back the heat way down.


Same thing.




I like a nice thick bark on my apple pie..really. Very Happy


So, these were not eatable. They were either black or brown but not done on the inside. Next time I will bring the oil temp up to half what it called for and work from there. Dang! At least the coffee and leftover pizza was good!

Oh well I had a good laugh for the morning....I have four other cooking projects for the day for the game tomorrow! Learn and move on!

--jeepdad


Fried Apple Pies

Makes 8 Servings

Ingredients

1 Cups Canola Oil
1 Can (16.3 oz) buttermilk biscuit dough
1 Can Apple Pie Filing
Cup Cinnamon Sugar

1. Stretch each biscuit until 5 inches in diameter.

2. Place a tablespoon of pie filling on one side of the biscuit circle.

3. Fold dough over and crimp the edges using a fork.

4. Pour oil into discada.

5. Using a candy thermometer, measure oil temperature until it reaches 325 degrees.

6. Add I pie to discada; cook for 4 minutes on each side.

7. Remove pie and place on paper towels to drain excess fat.

8. Sprinkle pie with cinnamon sugar.

9. Repeat with remaining pies and serve.
Back to top
View user's profile Send private message Send e-mail
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Sat Feb 05 11 10:29 pm    Post subject: Reply with quote

Dan at least you can say you tried Very Happy ,they sort of look like the hush puppies your buddy cooked at the Beast Feast. Very Happy
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
Back to top
View user's profile Send private message
jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sat Feb 05 11 11:05 pm    Post subject: Reply with quote

Haaaaaaaaaaaaa! That's funny CB! Very Happy Very Happy
Back to top
View user's profile Send private message Send e-mail
whitey
BBQ All Star


Joined: 25 Apr 2008
Posts: 5318
Location: washington state

PostPosted: Sun Feb 06 11 12:45 am    Post subject: Reply with quote

I like a nice bark..What a bullsh!tter... Laughing

Like C.B said at least You tried.How the heck you going to know what works unless you do try.

Oh well on to the next..
Have fun Brother.
_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"
Back to top
View user's profile Send private message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Sun Feb 06 11 12:55 am    Post subject: Reply with quote

Wow.... Shocked I take it you don't have a thermometer for your oil yet?

What kinda oil did you use, 5W-30? Laughing

Thanks for the recipe, Dan. Smile
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sun Feb 06 11 2:59 am    Post subject: Reply with quote

WTF is this? Shocked Shocked Dan I have never seen a cook of yours look like chit. But, first time for everything. Wink





BTW, thanks for the recipe.....S/F Brother
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Smokin Mike
BBQ Super Pro


Joined: 02 Dec 2008
Posts: 3142
Location: Winston-Salem, NC

PostPosted: Sun Feb 06 11 3:20 am    Post subject: Reply with quote

Wait a minute!!! Hold it right there! I *think* I see Mother Teresa's face in that pie.

Back to top
View user's profile Send private message Send e-mail Visit poster's website
Soapm
BBQ Super Pro


Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City

PostPosted: Sun Feb 06 11 3:24 am    Post subject: Reply with quote

Jarhead wrote:
WTF is this? Shocked Shocked Dan I have never seen a cook of yours look like chit. But, first time for everything. Wink





BTW, thanks for the recipe.....S/F Brother


Can't believe I'm saying this but some things are better barkless. Apple pie is one of them...
Back to top
View user's profile Send private message
jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sun Feb 06 11 3:55 am    Post subject: Reply with quote

whitey Very Happy

Beertooth, Ha! I used my thermapen it said 315 degrees so I put them in. Perhaps I should use a candy thermometer.

Ha, Gunny always glad to help a brother out...enjoy the recipe!

Smokin Mike, Haaaaaaaaaa! That's funny right there!

Soapm! Very Happy I agree!
Back to top
View user's profile Send private message Send e-mail
killswitch505
BBQ Super Pro


Joined: 05 Apr 2009
Posts: 3921
Location: Hobbs, NM

PostPosted: Sun Feb 06 11 10:58 am    Post subject: Reply with quote

Dan this is why i respect you brother you didnt have to post this but you did Very Happy it looks like it could be awsome Very Happy
_________________
Club Disco
Mrs. K.A.M. wrote:
Those are some of the best looking wieners I've ever seen Shocked
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sun Feb 06 11 11:34 am    Post subject: Reply with quote

This might have been better without the pictures after all, no pictures... didn't happen!
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
BBQMAN
BBQ Super All Star


Joined: 13 Jun 2005
Posts: 15474
Location: Florida

PostPosted: Mon Feb 07 11 1:31 am    Post subject: Reply with quote

Quote:
WTF is this? Shocked Shocked Dan I have never seen a cook of yours look like chit. But, first time for everything. Wink


Ditto, but you gotta respect an honest man! Very Happy
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.
Back to top
View user's profile Send private message
zski
BBQ Super Pro


Joined: 26 Jan 2009
Posts: 1433
Location: Bartlesville,Ok

PostPosted: Mon Feb 07 11 6:40 am    Post subject: Reply with quote

If I could just get bark like that on my pork butts I would be a happy man.
_________________
Insanity is doing the same thing over and over, and expecting different results.

Traeger 075
Back to top
View user's profile Send private message
ChuckieD
BBQ Super Pro


Joined: 07 Oct 2009
Posts: 1129

PostPosted: Wed Feb 16 11 3:04 pm    Post subject: Reply with quote

Dan,
It's good for us rookies to see that even one of the Ring's best can have an off day. I know you will work out the kinks.
Thanks for keeping it real on the ring bro! Wink
_________________
SEE YA!
Chuckie D.


Big Green Egg XL
UDS build
The Old Brick Barbecue Project!
Back to top
View user's profile Send private message
Sgt. Stel
BBQ Pro


Joined: 27 May 2008
Posts: 787
Location: Cottleville, MO

PostPosted: Wed Feb 16 11 9:19 pm    Post subject: Reply with quote

killswitch505 wrote:
Dan this is why i respect you brother you didnt have to post this but you did Very Happy it looks like it could be awsome Very Happy


+1

A person that posts his successes and his failures. True man!!!

Respect for you just went up about 10,000 points!

Sgt. Stel
_________________
BOTP (Brother of the Pig) originated by JeepDad
Smoke-N-Honor - (www.SmokeNhonor.com)
www.facebook.com/SmokeNhonor
Custom Offset - USMC Special "Sarge"
T&K Gravity Feed, Medium
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Discada Cooking All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group