fbpx

“Barbecue may not be the road to world peace but it’s a start.” – Anthony Bourdain

Greetings and welcome back to Uncle Tom’s Corner and the “lazy, hazy days of summer”.

As we continue on our tour of notable celebratory dates (D-Day + 75, July 4th + 242, Lunar Landing + 50) the next biggie is Woodstock + 50. August 15th – 18th. I’m not sure what kind of barbecue would be considered appropriate for the occasion as I think the majority of the attendees were at LEAST half-baked if not well done. I’ve heard it said that “If you remember Woodstock you weren’t really there”. So we’ll have to observe it with period music (a little Jimi Hendrix anyone?) while tending the grill or smoker. As for the cuisine…not sure…Alice B. Toklas brownies (prepared on the smoker-recipe available on Google) probably…but adding incense just to contribute to the ambience might be a nice touch. Bear in mind that you don’t want to get the incense too close to the smoker as it might taint whatever you’re trying to cook.

When I’m smoking large quantities of meat I’ll often do the injecting and seasoning on a makeshift operating table in the garage. If the neighbors ever looked in they might have some serious questions about what’s going on…immediately before calling the police to report a crime in progress. But I digress. After injecting and seasoning I’ll toss the meat in a white trash bag, place it in a cooler and cover it with ice until time to throw it on the smoker. One time I grabbed a package of trash bags and, mistakenly, grabbed a package of the scented ones. Fortunately I realized what I’d done well in advance of the actual cooking event so I didn’t end up with pulled pork that tasted of lavender or something.

In observance of the solemn occasion (Woodstock) I scoured the internet and came up with a recipe I felt would likely keep any self-respecting stoner occupied for at least a week. A side note: some ingredients of the recipe to adapt it to the whole Woodstock allusion have been intentionally omitted. Since this column (is it a column…or how would you describe it?) is supposed to be about barbecue and giving credit where credit is due I took this recipe directly from the fine folks at Traeger…the makers of some really good smokers. Their version didn’t include the questionable ingredients either.

Baked Caramel Pecan Brownies

  • Difficulty3/5
  • Prep time15 mins
  • Cook time35 mins
  • Serves6 – 8
  • HardwoodCherry

Indulge your sweet tooth with this wood-fired twist on a classic dessert recipe. These chocolate squares of heaven are baked over a sweet and rich caramel pecan sauce and cooled down with whipped cream.

Ingredients

Caramel Pecan Sauce:

  • 3/4 cup whole pecans
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1/2 cup heavy cream

Brownie:

  • 1-1/3 cup brown sugar
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 oz milk chocolate, chopped
  • 6 tbsp melted butter
  • 3 eggs
  • 1/4 cup cream

Caramel Pecan Sauce:

  • 3/4 cup whole pecans
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1/2 cup heavy cream

Brownie:

  • 1-1/3 cup brown sugar
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 oz milk chocolate, chopped
  • 6 tbsp melted butter
  • 3 eggs
  • 1/4 cup cream

Preparation

For the Pecan-Caramel Sauce: Place pecans in 9″ inch cast iron pan and toast over medium-high heat on stove-top. Toast pecans for 5 minutes, stirring occasionally. Add 1/4 cup butter and 1/2 cup brown sugar to the pecans. Stir until butter and brown sugar are melted and combined.

Remove from heat and carefully add 1/2 cup heavy cream. Return to the heat and stir until the cream is completely combined. Remove from heat and set aside.

For the Brownies: In a large bowl, combine the 1-1/3 cups brown sugar, flour, cocoa powder, baking soda, and salt. Add the melted butter, eggs, cream, and milk. Mix well. Fold in the chopped milk chocolate. Pour batter over the caramel pecan mixture.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Put the brownies into the Traeger and cook for 35 to 40 minutes or until the center comes out clean when checked with a toothpick. Remove from grill and let cool for at least 10 minutes.

Serve warm with ice cream. Enjoy!

Since I’m on a dessert kick this time allow me to throw out another one. You may have read or heard that Colorado is now at war with New Mexico over Hatch vs. Pueblo chili peppers. In the same vein, Georgia is ever so proud of their peaches. Well, guess what? Its Palisade peaches time in the Rockies. For my nickel Georgia has nothing on the western slope of Colorado. To that end the absolute best way to enjoy a Palisade peach is as follows:

  • Thoroughly wash the peaches to get off any fuzz and any insecticides and herbicides that may have been applied.
  • Stand over the sink and just scarf it down even if that means slobbering like a grizzly bear eating fresh salmon.
  • Rinse your chin and repeat.

However, if you’re going for something a bit more genteel here is something I came up with last year that was an absolute hit (not a reference to the brownies): grilled peaches with a scoop of ice cream and drizzled with Izzybelle’s Sea Salt Caramel sauce (available from Whole Foods).

I have these small, single-serve cast iron skillets that I put on the hot grill with a bit of coconut oil in them to pre-heat. It didn’t take long for them to get smoking hot.

I cut the peaches in half, removed the pit, sliced a bit off the bottom of each half to create a more stable surface on the side opposite the pitted side. I then placed the pitted side down in the mini-skillet. After a couple of minutes and using a hot pad I removed the skillet with the now-caramelized peach. Using a small spatula turned the peach over or removed it from the skillets and placed ‘em in a serving bowl with the pit side up. If you choose to leave ‘em in the skillets don’t forget to warn everyone that the skillets are hot! Add a scoop of vanilla ice cream to each one and drizzle with the Izzy’s.

On that note I see that I’m out of time/room for this issue so I’ll bid you adieu for this time around. Enjoy the waning days of summer and I’ll see you through the smoke.

https://www.uncletomsbbqseasoning.com/