DO THROW DOWN?????

[jeepdad]

[bud-wie-ser]

Ok Boys and Girls are you ready to see what REAL dutch Oven cooking is all about??

Heres the Hardware:



The Ingredients:
Main Course, Stuffed Cornish Game Hens


'Taters and Onions


Sourdough Bread


and a closeup of the starter


And the Dessert, Cream Cheese filled Carrot Cake


Prep pics coming right up in a separate post.
_________________
Bud
Sugaz and Spice BBQ
----------------------------------------------
Custom Drum Smoker
UDS
KCBS Certified BBQ Judge

[jeepdad]

Bud, great lookin start! Nice. Looking forward to your finished pics.

--jeepdad

P.S. Denny ask me to pass along his TD entry (below).

[bud-wie-ser]

Sourdough Bread Prep:
After first rise


Separated into 4 small Boule's




And After cooking


Main Course:
Layered Bacon, then Sliced Onions


Added the Stuffed birds and carrots



Half way through cooking, just before adding the broccoli and corn


And the final result


'Taters and Onions, Start by rendering the Bacon, then layering bacon, sliced potatoes, and sliced onions


I used the small IMUSA caldero, because the wifey and I cant handle a full 12 inch dutch oven full of taters and onions by ourselves.

After Cooking


And the dessert after coking


and after icing


Now time for the plated up pics



I know I will eventuallly regret posting this one

_________________
Bud
Sugaz and Spice BBQ
----------------------------------------------
Custom Drum Smoker
UDS
KCBS Certified BBQ Judge

[jeepdad]

Bud, that my friend is a superb looking meal. I have got to try those hens, bread, and taters...man that looks fan freaking tastic. Well done and thanks for posting. You are going to post all the recipes right?

--jeepdad

[k.a.m.]

Bud, you definitely brought it to the table my Friend. Man those birds look amazing and along with the bread what a fine meal. Nicely done my man.
That is a pretty good game face but can you bring it in a little closer that is gonna be hard to JibJab
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[killswitch505]

[jeepdad]

Budweiser...regret posting your pic....why? It's not like someone will post you in a skirt with a mickey D's logo holding a girly drink or anything. Just saying.

--jeepdad

[Cranky Buzzard]

GREAT looking cook Bud!!!

I too would like to see the recipes if you are so inclined...

About the pic, well, you know...

Nice Dan, nice!

Charlie
_________________
Cranky Buzzard BBQ FB Group

[Cranky Buzzard]

[jeepdad]

[bud-wie-ser]

And now for the recipes:

Sourdough Bread

Starter:
3 cups warm water (110 degrees F)
1 1/2 Tablespoons active dry yeast
1 teaspoon sugar
3 cups all purpose flour

In a large bowl, combine water yeast and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast)
Add the flour and stir vigorously to work air into the mixture. Cover with a damp towel and let rest in a warm draft free place for 8-12 hours. The mixture should become very bubbly.
(An oven with its pilot light or light bulb on works well)
Use immediately or cover loosely and store in the refrigerator.

Bread ingredients:
4 Cups flour
3 Cups Sourdough Starter
1 1/2 teaspoons salt
1 Tablespoon softened butter

Combine the flour, starter, butter and salt. Mix with a dough hook until it no longer sticks to the sides and bottom of the bowl.

Place in a lightly oiled bowl, turning to coat. Cover with a damp towel and let dough rise in a warm, draft free place until doubled in size, 1 1/2 hours.
Turn out onto a lightly floured surface. sprinkle lightly with flour and knead gently, removing any large air bubbles.
Separate into 4 portions, then knead each into a small circle. Form into a tight ball, pinching the seams together underneath. Place onto a well floured board seam side down. Cover with a damp towel and let rise until doubled in size, about 1 hour.
With a sharp serrated knife, cut an X on top of each Boule. Spray lightly with a mister.
Dust bottom of dutch oven with corn meal, then transfer the boules to the dutch oven.
Bake at approximately 400 degrees for 45 minutes to 1 hour.
The bread should be golden brown, and sound hollow when thumped on the bottom with a wooden spoon.

Stuffed cornish game hens
Game hens, 1 to 1 1/4 lbs each
Prepared stuffing
Peeled carrots
Broccoli Florets
Corn on the cob
Salt
Pepper
Paprika

Size quantities to fit the size dutch oven you are using. For a 12 inch oven, you can fit 3-4 hens. A 14 inch oven will fit 5-6 hens.

Prepare your favorite stuffing. I used 1 package of stove top stuffing with 1/4 lb of browned breakfast sausage and 1/4 cup of sauteed chopped onions added in.

Rinse the hens and pat dry. Stuff the body and neck cavities with prepared stuffing.
Line bottom of dutch oven with bacon and sliced onions.
Arrange hens with breast up and legs facing the center of the oven.
Apply a light coating of olive oil to the hens and season to taste using salt and pepper. (I used Goya Adobo with Cumin).
Dust lightly with paprika.
Arrange carrots around the hens.
Cook in 350 degree dutch oven for 45 minutes.
Add in Broccoli florets and corn on the cob (cut into pieces).
With new charcoal, cook for an additional 45 minutes at 350 degrees.
Verify temperature of the hens in the breast and thigh.

'Taters and Onions
(12 inch Dutch Oven)
1/2 Lb Bacon, sliced into 1/2" pieces.
4-5 lbs sliced potatoes (Peeling is optional)
1 large onion, sliced
Salt
Pepper

Brown Bacon in dutch oven. Remove 2/3 of bacon.
Wipe sides of dutch oven with bacon grease, remove excess.

Layer 1/3 of sliced potatoes and 1/3 of sliced onion into dutch oven. Season with more salt than you think it needs, and just a little black pepper.
Repeat layers of bacon pieces, potatoes, onions, salt and pepper until the dutch oven is full. Oil the lid of the dutch oven so that the potatoes and onions dont stick if they touch the lid.

Cook in 350 degree dutch oven for 40-50 minutes, or until the potatoes break apart easily with a fork.

Carrot Cake
2 Cups Flour
1 3/4 Cups Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 teaspoon Salt
3/4 Cup Oil
2 Eggs
3/4 Cup Water
2 Cups grated Carrots

Mix dry ingredients. Add carrots and other ingredients. Mix well and set aside.

Filling
8 oz Cream Cheese at room temperature
1/2 Cup Sugar
1 Egg

Cream together filling until smooth.

Pour 1/3 Cake Batter into well oiled or lined Dutch Oven (I use foil or line the bottom with parchment paper).
Add filling, then pour in the rest of the batter.

Bake in 350 degree Dutch Oven for 30-40 minutes.

Cool and top with Icing.

Cream Cheese Icing
4 oz Cream Cheese
1/4 Cup Butter or Margarine (Softened)
2 Cups Powdered Sugar

Mix together until smooth. Add a few drops of water or milk if needed.

ENJOY!!
_________________
Bud
Sugaz and Spice BBQ
----------------------------------------------
Custom Drum Smoker
UDS
KCBS Certified BBQ Judge

[killswitch505]

DAMN BUD thats a great lookin cook!!!! i wish i had a boston market near by so i could throw it all in my DO too lol j/k you brought some fire to the TD i can almost smell it
_________________
Club Disco

[Cranky Buzzard]

NEWS FLASH!!!

Since my boys live in NM I asked them to covertly check out the ongoing cook at Kill Switches place...

The report was not good...



























More later as the story develops!



Charlie
_________________
Cranky Buzzard BBQ FB Group

[killswitch505]

WTF!!!!!! LOL thats was just wrong!!!!!!!
_________________
Club Disco

[Hell Fire Grill]

[jeepdad]

Haaaaaaaaaaaaaaaa, good one Charlie. We should make a poster sized version of that to hand out to Ringers!Classic man! Haaaaaaaaaaaaaa

--jeepdad

[Mrs. K.A.M.]

I made stuffed Bell Peppers for k.a.m.s lunch today.
I don't like to eat them, I just like to make them.
I'm also bad about taking all the pics that are needed

Peppers ready for blanching.


Browned 1lb of ground beef and added a pack of Jalapeņo Boudain.


Stuffed and ready for oven.


Baked for 20 minutes at 375° and added shredded cheddar.


Baked for 10 more minutes and done.


Plated.


Recipe:
4 bell peppers cored
1lb ground beef
1 pack Jalapeņo Boudain
tomato paste
shredded cheddar cheese

Blanch peppers in boiling water for 5 minutes. Brown ground beef add boudain and combine. Stuff peppers and top with tomato paste. Bake for 20 minutes on 375°. Top with cheese and bake another 10 minutes or until cheese is melted. Rest for 5 minutes.
_________________
Got Fire?

My UDS.

[k.a.m.]

[jeepdad]

Debbie, great lookin chow I need to try making those. They look dang tasty. Thanks for posting.

--jeepdad