usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 34

0 members and 34 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 6 of 6

Thread: Peach Cobbler

  1. #1
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default Peach Cobbler

    Here is an easy Dutch Oven peach cobbler recipe - and it is GOOD!

    Easy Peach Dump Cobbler

    Dutch Oven Recipe

    2 (30 oz.) cans sliced peaches; drained
    1 can Sprite or 7Up
    1 yellow cake mix; dry ice cream of your choice

    Into a 12" Dutch oven add peaches and spread out. Pour cake mix over peaches then pour the soda over the cake mix. Stir to mix completely. Place lid on oven. Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom. Rotate oven and lid every 15 minutes.

    Variation: Use the whole can of peaches, juice included, and stir in 1/3 cup of instant tapioca. As the cobbler cooks the tapioca will absorb the juices and make a nice bubbly cobbler.

    Serve warm with ice cream.

    Serves: 8-10
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Thanks for the recipe, Mike! Looks great!

    I notice you specify a 12" oven. Is that the most common size for recipes? Would that be the best size to start with, or is there another one that would be better for beginners?

    Also, the recipe calls for rotating the oven and lid. What exactly does that mean? Just picking it up and turning it 1/4 turn? Or is there something I'm missing here?
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Quote Originally Posted by TX Sandman View Post
    Thanks for the recipe, Mike! Looks great!

    I notice you specify a 12" oven. Is that the most common size for recipes? Would that be the best size to start with, or is there another one that would be better for beginners?

    Also, the recipe calls for rotating the oven and lid. What exactly does that mean? Just picking it up and turning it 1/4 turn? Or is there something I'm missing here?
    12" is average, but there are other sizes. Check out Lodge Mfg., cast iron cookware -
    http://www.lodgemfg.com/
    Not cheap, but lasts forever if cared for.
    When you rotate lift the lid and turn the oven 90°, then set the lid back in the same place it was in. Evens out heat in case you have hot spots.
    This is a correction, earlier I said 1/4 turn. My mistake!
    Last edited by peculiarmike; 01-23-2008 at 08:27 AM.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Gracias, Mike, thanks for the info. I've looked at the ovens in the past, but so far haven't got one. I'll have to check 'em out a little closer, now.
    Rob - TX Sandman
    Plank Owner, TQJ

  5. #5
    Join Date
    Jan 2008
    Location
    Panama City, Florida
    Posts
    90

    Default

    You must be using a camp dutch oven if you're putting 'em on top too...no?
    Steve

    Note:This post may contain misspellings, grammatical errors, disorganized sentence structure, misquotes, and may entirely lack a coherent theme. These elements are natural to the process of writing, and will only add to the overall beauty of the post.

    GOSM 3405BGW - highly modified
    CharBroil Commercial grille - moderately modified
    Weber Smokie Joe - slightly modified

  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Here is a link to some good DO info -

    http://papadutch.home.comcast.net/~p...oven-intro.htm

    Check it out. Has some good recipes as well as DO tips.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1