Monday, July 18, 2011

On Our Grills July

Each month, a group of bbq/grill enthusiasts participates in the “On Our Grills Challenge”. The challenge is to make a meal with a list of 4 random ingredients and at least the protein has to be cooked by some form of live fire.

Typically the ingredient list presents a difficult obstacle for us. This month's On Our Grills 4-Ingredient Challenge was mercifully easy:

hot dogs
baked beans
dill pickles

We focused our efforts on the blueberries. I thought about doing odd things with the dogs, beans, and pickles but no matter what I did, it was going to distract from the essence of those items – their simplicity.  So I let those items be what they are. 

Hot dogs
The only thing creative I did here was that I grilled these beef franks direct over the gaps in the plate setter (Big Green Egg divider) while the beans cooked indirect at the same time.

Baked Beans
I did the basic doctored version of canned beans. I added the usual suspects: red bell pepper, green bell pepper, onion, bbq sauce, mustard, brown sugar and BBQ rub. Baked on the grill for 1 hour.

Dill Pickles
I thought about frying them, but nah. They are good enough on their own.  I can't wait to see what the others did because I know those guys came up with something whacky.

Alexis made a version of my mom's camp site cobbler. Biting into the crispy crust and sweet filling reminds me of camping in rustic Cades Cove with my parents several years ago, when I first had this dessert.

Dutch Oven Cobbler
½ stick butter, unsalted, melted
1 c sugar
½ c self rising flour
½ c milk
1 can blueberry pie filling

Start one half chimney of coal (about 30 briquettes). 

Mix together the butter, sugar, flour and milk.

Line the bottom of a #12 cast iron dutch oven with parchment paper. (Not a must but helps) Pour in the blueberry pie filling and spread evenly.

Pour the topping over the pie filling, covering as evenly as you can.

Put about 10 briquettes in a circle below your dutch oven.

And about 20 briquettes on the lid.

Bake for about 45 minutes until the top is golden brown. Rotate the bottom ¼ turn clockwise and the top ¼ turn counterclockwise every 15 minutes for even cooking.

Serve with confectioners sugar on top. 

Guaranteed camp site winner!

The On Our Grills group has grown a bit and I don't have the “bios” or “intros” for all the participants so this month, I will just list the links. Please stop by these other sites and see their spin on this month's 4 ingredient challenge. While I think this month is pretty straightforward, these folks always come up with something interesting!