Peaches and Cream: Dub Shack BBQ Presents Peach Cobbler

This recipe marks Season 3 of Tailgating For Everyone, and what better way to get a tasty start to football season besides a Reddie win than smoked peach cobbler? Give this post a good look and try it out; we are also entering Labor Day weekend. We know I got the meats on lock, come see what else hits the docket!

INGREDIENTS 

2 cans of peaches (you can keep the syrup, or use either fresh of frozen peaches)

1 cup all-purpose flour 

1 cup white sugar

1.5 cup milk

One stick of butter, melted*

Cinnamon 

Brown sugar

*If using unsalted butter, add a pinch of table salt to the batter mix. Otherwise, carry on.

STEP ONE. Mix the dry ingredients together (flour and white sugar) and stir to combine the two in a separate bowl. 

STEP TWO. Add milk to the party and set aside. This mixture is the base of this smoked peach cobbler; if it isn't a perfect slurry, it is okay. Why? We are going to eat this anyway. 

STEP THREE. The method is completely up to you regarding how the butter is melted (I cheated and used my microwave), but it remains the same. Once melted, pour into a disposable pan in this order: butter, flour/sugar/milk slurry, and peaches. To make mine a little sweeter, I added both brown sugar and ground cinnamon to the festivities. 

STEP FOUR. The smoked peach cobbler goes on my Weber kettle grill at 350 degrees for the next 1-1.25 hours. It is finished when it sets, passes the ol' toothpick test, and browns along the edges. 

STEP FIVE. Pull from the grill, let it rest for fifteen minutes,  grab some vanilla ice cream, and enjoy!

Unrelated to barbecue content, but meet my buddy Rocky

How did it go?

Ask my next-door neighbor Shirley. 

It looked good although I burned the edges and tasted the part. Instead of an hour and fifteen minutes, maybe pulling at one hour will be the move. I won't win any contests and the cake and confectionery artists among us are safe from your friendly pitmaster entering a different arena.

One thing I did that is completely optional and since I found myself in Little Rock earlier this summer, I used a few chunks of B&B peach wood that I had gotten from the Ace Hardware store on Cantrell for that smoky flavor my blue bag briquettes wish they could impart. As always, thanks for reading this post and sharing good food among family, friends, and yes, coworkers. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!