|
Post by gracoman on Oct 15, 2014 8:51:34 GMT -5
A seasonal dish I recently tried that finished surprisingly well. Smokey Stuffed Pumpkin Grab a sugar pumpkin or two. Cut the top out jack-o-lantern style and remove the seed string innards. Fill the thing wit whatever stuffing you think might work. You can get creative here. Anything goes. I used cubed dried french bread, chopped cooked apple wood smoked bacon, diced Gruyere cheese, baby spinach, sautéed red onion, diced honey crisp apples, dried cranberries, chopped fresh rosemary, and thyme, minced garlic, nutmeg, and heavy cream. I cooked this for around 2 hrs at 350 − 375° thinking the smoke from the Royal Oak lump would be enough but I wish I had added a small chunk of wood. I used a dutch oven because I was afraid the thing might soften to much and slump but it didn’t even come close so next time I will use either a cast iron skillet or small baking pan lined with parchment paper. Stuffed pumpkin on the cooker After about 90 minutes Done Sliced Plated with a spinach and romaine salad The pumpkin itself was a little bland so it is best to mix it with the flavorful stuffing. The pumpkin skin easily separates from the flesh. For dessert, my newest addiction. Dried sugar coated mangoes dusted with hot chili powder. This was the first time I did this. It won't be the last.
|
|
|
Post by BBQ Butcher on Oct 15, 2014 8:53:39 GMT -5
Both look deelishus!!
|
|
|
Post by BBQ Butcher on Oct 15, 2014 8:55:16 GMT -5
|
|
|
Post by gracoman on Oct 15, 2014 9:31:00 GMT -5
Now we're talking! Those both look fantastic. You must be reading my mind. I was thinking about trying something sweet with pumpkin.
|
|