Felt good to fire up the 26. Roasted some potatoes and made some jalapeño cornbread.
(http://i1095.photobucket.com/albums/i480/okmiller/bbq/8BFD16EF-A066-4347-84BF-E4BB7FA57F5D.jpg) (http://s1095.photobucket.com/user/okmiller/media/bbq/8BFD16EF-A066-4347-84BF-E4BB7FA57F5D.jpg.html)
Also steamed some asparagus and grilled some salmon (sorry no pics).
This has to be one of the best batches cornbread I have done. Nothing like cornbread in a CI skillet over a live fire.
(http://i1095.photobucket.com/albums/i480/okmiller/bbq/8F43A6E9-4F16-419E-8F54-5B432E7603F1.jpg) (http://s1095.photobucket.com/user/okmiller/media/bbq/8F43A6E9-4F16-419E-8F54-5B432E7603F1.jpg.html)
that cornbread looks killer. got a recipe?
Great cook! That cornbread is making me hungry. Hot peppers in bread is a favorite.
Winz
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What's the seasoning on your tators ? Looks awesome.
Looks great! I also love using cast iron on the grill to cook.....well anything! ;D
Quote from: MaxBobcat on March 23, 2014, 03:56:10 PM
that cornbread looks killer. got a recipe?
Pretty basic recipe. Followed this with just a few changes. Used four eggs instead of two (my eggs were on the small side). Used fine ground corn meal. Substituted olive oil for butter. Added about 3/4 cup diced jalapeños and added some honey (~ 1 table spoon). Be sure to preheat skillet on the grill at 400 before adding batter - that is key to getting the nice crust.
http://relish.com/recipes/brown-butter-and-sour-cream-cornbread/
Quote from: crazej36 on March 23, 2014, 06:36:50 PM
What's the seasoning on your tators ? Looks awesome.
There is one sliced onion dispersed between the potato slices. Also cut up a few cloves of garlic too. Salt, pepper, and rosemary. Added some butter on top of potatoes that melts and simmers in the skillet. I did hit the tops of the potatoes with a little OO spray during the cook once. They are roasted indirect the whole cook. These are really good - just had leftovers for dinner.
That's my go-to potato method now. My whole family raves over this. The last few times I've mixed in sweet potatoes. I peel them because the skins get a little leathery with this method but they are amazing.
Those potatoes look really tasty!
Quote from: Mark Schnell on March 27, 2014, 08:12:20 AM
That's my go-to potato method now. My whole family raves over this. The last few times I've mixed in sweet potatoes. I peel them because the skins get a little leathery with this method but they are amazing.
Will have to try sweet potatoes next time. I like that idea .
Quote from: Duke on March 30, 2014, 06:45:20 AM
Those potatoes look really tasty!
Thanks - they are good. This is my version of hasselback potatoes. I could never cut them without cutting all the way through. Roasting them in a CI skillet over a live fire really does something. When this is simmering, you can smell the aroma of rosemary. They are always a hit with the family.
Indirect cooking using CI on a 26 is a match made in heaven.