Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it
Home arrow Forums arrow EggHead Forum
SPECIAL EVENTS    
*** NEW - The Texas Pete Ultimate Tailgate Contest ***
The Texas Pete Ultimate Tailgate Contest
EGGFEST CENTRAL    
*** NEW! - Sunshine State Eggfest - March 12 & 13, 2010 ***
Sunshine State Eggfest - March 12 & 13, 2010
Egghead Forum
Egghead Forum
Boardwalk :: Forum ListEggHead Forum
::post new topic::

Return to index

Peach Cobbler Disaster
Date: 2007/08/22 10:22 By: bsfd806 Status: User  
 

Junior Egger

Posts: 32
graphgraph
After seeing all the post lately of cobblers I decided to give one a try.

I had the egg set up and steady at 375, I cooked pork chops first, when they were done I put the cobbler on. All the "smoke" had already burned off.

The recipe I followed was posted last week and said to cook for 30-40 mins. At 35 mins, the dough was still not beginning to brown. After 1 hour, it begin to burn on the edges, but the center was still not browning.

I finally gave up on it. When I tasted it, it had a very "Grilled" taste.

Any suggestions on what I might have done wrong?

TIA
Click here to see the profile of this user reply | quote

Peach Cobbler Disaster
Date: 2007/08/22 10:23 By: stike Status: User  
 

Platinum Egger

Posts: 14000
graph
bsfd806,
did you have it set direct, right on the grill with the coals below?
Click here to see the profile of this user reply | quote

Peach Cobbler Disaster
Date: 2007/08/22 10:23 By: bsfd806 Status: User  
 

Junior Egger

Posts: 32
graphgraph
stike,

Oops...It was indirect on inverted plate setter.
Click here to see the profile of this user reply | quote

Peach Cobbler Disaster
Date: 2007/08/22 10:28 By: mad max beyond eggdome Status: User  
 

Platinum Egger

Posts: 9906
graphgraph
bsfd806,
indirect was the correct way to go. . . baking it at 375 dome temp for an hour should have been sufficient. .. . any smokey taste was due to still having some wood and/or grease from the pork chops ... with fruit and 'bread' (in your case crust), you really need a clean egg and fire to avoid any nasty flavors from being absorbed. ..

maybe you need to check the calibration on your dome temp thermometer (stick it in a cup of boiling water and make sure it reads 212 - if not, adjust with a pair of pliers on the 'nut' on the back side of the thermometer) ...

Click here to see the profile of this user reply | quote

Peach Cobbler Disaster
Date: 2007/08/22 10:39 By: stike Status: User  
 

Platinum Egger

Posts: 14000
graph
bsfd806,
as max said, indirect was the way to go.
Click here to see the profile of this user reply | quote

Peach Cobbler Disaster
Date: 2007/08/22 10:47 By: Thermal Mass Status: User  
 
Newbie Egger

Posts: 0
graphgraph
You could put your cobbler directly on the preheated plate-setter (feet down) so that the batter cooks from bottom to top as well as top to bottom.

Also, make sure the butter is completely melted before pouring the batter on.

Mark
Click here to see the profile of this user reply | quote

Peach Cobbler Disaster
Date: 2007/08/22 10:56 By: MrsAZRP Status: Visitor  
 
bsfd806,
I have found that any of the "baking" dishes I do, always takes about 1 1/2 to twice the length of baking time. My new rule of thumb is not to watch the clock...watch and temp the food. And, be patient.

Kim
reply | quote

Peach Cobbler Disaster
Date: 2007/08/22 12:40 By: duckegg Status: User  
 
Newbie Egger

Posts: 0
graphgraph
bsfd806,
That was not a Disaster, 9/11 was a Disaster, that was simply a tragedy!
Click here to see the profile of this user reply | quote

Peach Cobbler Disaster
Date: 2007/08/22 13:41 By: Gandolf Status: User  
 

Gold Egger

Posts: 600
graphgraph
bsfd806,

Made it last weekend and mine was a "tragedy" also. After all the raves, I thought it would be good. didn't work for me.
Click here to see the profile of this user reply | quote

Return to index
Boardwalk :: Forum ListEggHead Forum
::post new topic::