I was super excited for barbecue three, I ripped off those training wheels and jumped in the pool! (boondock saints bar proverb) It was both liberating and humbling. One of the biggest takeaways from this barbecue was that I need to prep a little more, research a little more, and be wary of substitutions. For this barbecue, I tried my hand at turkey and forgot that barbecuing turkey takes additional time. It reminded me of my brothers attempt to cook a giant turkey leg in high school that went from a quick snack to a four hour wait. Where low and slow went from a cooking technique to are the charcoals still burning? After my wait, the turkey breast came out great and was gobbled up that day! I will definitely be barbecuing more turkey with the appropriate allotment of time (glad this wasn’t game day). I ended up putting a spicy rub on the turkey, which I really enjoyed. It had a deep mellow heat and rich smokey chile flavor. I had a few pieces of chicken lying around that I also marinated with the spice. These were definitely my favorite pieces of chicken so far, the rub gave them a more complex flavor profile than my regular marinade. I used my Texas shaped cast iron skillet! I love it! On its first run, I attempted to make a cherry dump cake. Cherry dump cake is a really simple cobbler style cake that you just pour the ingredients in the pan and bake. I remember making this in elementary school and it still shows up at family events. Making it on the grill was another thing, I decided to bypass the directions and go ahead and add extra pineapple (mistake). I also added the regular amount of butter (it’s a lot, this was also a mistake). In order for the cake to rise it needs the appropriate amount of heat (350 degrees for 35 minutes), which my grill did not maintain for the duration of the barbecue. I ended up having to put it in the over for an additional 15 minutes. It tasted okay. The smoke added a woodsy flavor to the cake, but not necessarily a complimentary flavor. I will reattempt this with the adjusted amounts, change wood flavors, and add a little something to the filling to kick it up. Overall prepping and barbecuing solo was an interesting endeavor. For me, this is definitely a group activity or at least an activity for two. I also think if I would have done a little more preliminary work this could have gone a lot smoother. In the future, I will allot myself extra time, less butter, and a little more patience. Hope you're enjoying the blog and photos! Don't forget to follow along on instagram fajita_bonita, twitter fajita_bonita or listen to the podcast with My Kitchen is Open at https://fajitabonita.podbean.com Happy BBQ’ing!
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AuthorThird generation southern Texas barbecuer diving into the world of BBQ! #eatmeatrepeat Archives
September 2018
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