Post by BBQ Butcher on Mar 30, 2008 6:43:20 GMT -5
10/07/07
The Barbecue Butcher #11
It’s that time of year again….Fall is here, the air is starting to get crisper (well not here in SWFLA!) and pumpkins are starting to make the scene in the grocery stores and farm market stands.
Pumpkins are not just for decorations or carving a jack-o-lantern. That’s right, you can see it coming, can’t you? YES, you can barbecue and grill pumpkins!! In fact, if you can cook it on the stove or in the oven, it can be grilled or barbecued.
The following recipe was introduced to me at a Florida BBQ Fest in Ocala, Florida back in 2001, by Florida Bob. It is a recipe by Jeff Smith, the former “Frugal Gourmet” of PBS and Food Network fame before his little dalliances took him out of the limelight.
You can do this recipe in the oven or on your grill (instructions follow)
The Frugal Gourmet's "Whole Pumpkin Pie"
The Original Baked Whole Pumpkin Pie
Serves 8
5 lb Pumpkin; (5-7 pounds)
6 Eggs
2 cups Whipping cream
1/2 cups Brown sugar
1 TBS Molasses
1/2 tsp Freshly grated nutmeg
1 tsp Cinnamon
1/4 TBS Ginger
2 TBS Butter
Recipe by: The Frugal Gourmet 'Cooks American'
Cut the lid off the pumpkin just as you would for a jack-o-lantern.
Remove the seeds. Mix the remaining ingredients together with the
exceptions of the butter. Fill the pumpkin with this mixture and top with
the butter. Cover with the pumpkin lid and place in a baking pan. Bake at
350° for 1 to 1 1/2 hours, or until the mixture has set like a
custard. Serve from the pumpkin at your table, scraping some of the meat
from the pumpkin with each serving.
I found it easier to use two smaller pumpkins, instead of the one larger one.
img.photobucket.com/albums/v299/askabutcher/pictorials/pump3.jpg
To do it in the grill, make sure you set it up for indirect cooking (away from the flame), whether you are using gas or charcoal. Use medium heat, around 350°, and you might have to rotate the pumpkin every 15-20 minutes to prevent burning on the exterior.
Don’t forget the whipped cream! Enjoy.
Grilled Spiced Pumpkin
Cut your pumpkin (medium sized) up into six 3” chunks, or squares
¼ cup of melted margarine or butter
3 TBS of raw Turbinado Sugar, substitute brown if necessary
1 tsp cinnamon
1-2 tsp of your favorite BBQ rub
Salt to taste
Score the skin of the pumpkin chunks, rub with olive oil and sprinkle with a dash of the BBQ rub. Mix the dry ingredients together. Divide the melted butter among the pumpkin chunks, sprinkle with the sugar, cinnamon and BBQ rub mixture.
Cook on a medium hot grill, 350° (+or-), skin side down for about 45 minutes, or until the pumpkin is crisp tender.
If doing in the oven, turn on the broiler for the last five minutes or so to get a little crispy brown color.
This makes an excellent side dish to replace potatoes on the menu.
Bacon/Apple Wrapped Pumpkin Slices
This recipe is open for variations of all sorts. Replace the bacon with Turkey Bacon or Pancetta (Italian style bacon). Instead of apple, use a pear or peach slice.
Cut pumpkin into 1” slices, seeded and no skin
Apple slices about ¼” thick, twice the amount of pumpkin slices*
Neuske’s Apple smoked bacon (see above), one slice per pumpkin slice
Olive oil
Salt and pepper
Raspberry Vinaigrette (optional)
*if 10 pumpkin slices, you need 20 apple slices, etc
Coat the pumpkin with a light covering of olive oil, sprinkle with salt and pepper.
Place two apple slices against one pumpkin slice and then wrap with the bacon. Use toothpicks if necessary to keep the bacon in place.
Cook on a medium hot grill indirect for about 30-45 minutes, or until the bacon is crisp and the pumpkin is tender. Place a pan or foil underneath to catch the bacon grease and drippings. This helps to prevent an unwanted fire in your grill.
Remove from the grill and serve with the Raspberry Vinaigrette.
Great appetizer or a side dish.
The Barbecue Butcher #11
It’s that time of year again….Fall is here, the air is starting to get crisper (well not here in SWFLA!) and pumpkins are starting to make the scene in the grocery stores and farm market stands.
Pumpkins are not just for decorations or carving a jack-o-lantern. That’s right, you can see it coming, can’t you? YES, you can barbecue and grill pumpkins!! In fact, if you can cook it on the stove or in the oven, it can be grilled or barbecued.
The following recipe was introduced to me at a Florida BBQ Fest in Ocala, Florida back in 2001, by Florida Bob. It is a recipe by Jeff Smith, the former “Frugal Gourmet” of PBS and Food Network fame before his little dalliances took him out of the limelight.
You can do this recipe in the oven or on your grill (instructions follow)
The Frugal Gourmet's "Whole Pumpkin Pie"
The Original Baked Whole Pumpkin Pie
Serves 8
5 lb Pumpkin; (5-7 pounds)
6 Eggs
2 cups Whipping cream
1/2 cups Brown sugar
1 TBS Molasses
1/2 tsp Freshly grated nutmeg
1 tsp Cinnamon
1/4 TBS Ginger
2 TBS Butter
Recipe by: The Frugal Gourmet 'Cooks American'
Cut the lid off the pumpkin just as you would for a jack-o-lantern.
Remove the seeds. Mix the remaining ingredients together with the
exceptions of the butter. Fill the pumpkin with this mixture and top with
the butter. Cover with the pumpkin lid and place in a baking pan. Bake at
350° for 1 to 1 1/2 hours, or until the mixture has set like a
custard. Serve from the pumpkin at your table, scraping some of the meat
from the pumpkin with each serving.
I found it easier to use two smaller pumpkins, instead of the one larger one.
img.photobucket.com/albums/v299/askabutcher/pictorials/pump3.jpg
To do it in the grill, make sure you set it up for indirect cooking (away from the flame), whether you are using gas or charcoal. Use medium heat, around 350°, and you might have to rotate the pumpkin every 15-20 minutes to prevent burning on the exterior.
Don’t forget the whipped cream! Enjoy.
Grilled Spiced Pumpkin
Cut your pumpkin (medium sized) up into six 3” chunks, or squares
¼ cup of melted margarine or butter
3 TBS of raw Turbinado Sugar, substitute brown if necessary
1 tsp cinnamon
1-2 tsp of your favorite BBQ rub
Salt to taste
Score the skin of the pumpkin chunks, rub with olive oil and sprinkle with a dash of the BBQ rub. Mix the dry ingredients together. Divide the melted butter among the pumpkin chunks, sprinkle with the sugar, cinnamon and BBQ rub mixture.
Cook on a medium hot grill, 350° (+or-), skin side down for about 45 minutes, or until the pumpkin is crisp tender.
If doing in the oven, turn on the broiler for the last five minutes or so to get a little crispy brown color.
This makes an excellent side dish to replace potatoes on the menu.
Bacon/Apple Wrapped Pumpkin Slices
This recipe is open for variations of all sorts. Replace the bacon with Turkey Bacon or Pancetta (Italian style bacon). Instead of apple, use a pear or peach slice.
Cut pumpkin into 1” slices, seeded and no skin
Apple slices about ¼” thick, twice the amount of pumpkin slices*
Neuske’s Apple smoked bacon (see above), one slice per pumpkin slice
Olive oil
Salt and pepper
Raspberry Vinaigrette (optional)
*if 10 pumpkin slices, you need 20 apple slices, etc
Coat the pumpkin with a light covering of olive oil, sprinkle with salt and pepper.
Place two apple slices against one pumpkin slice and then wrap with the bacon. Use toothpicks if necessary to keep the bacon in place.
Cook on a medium hot grill indirect for about 30-45 minutes, or until the bacon is crisp and the pumpkin is tender. Place a pan or foil underneath to catch the bacon grease and drippings. This helps to prevent an unwanted fire in your grill.
Remove from the grill and serve with the Raspberry Vinaigrette.
Great appetizer or a side dish.