Recipe for damper on outdoor woodfired BBQ for Australia Day?
I have made damper in a normal oven before but need to know how to cook it on/in an outdoor woodfired BBQ.
Ingredients
4 cups self-raising flour
3/4 – 1 teaspoon salt
2 teaspoons sugar
2 tablespoons butter at room temperature
1 cup milk
1/2 cup water
Method
Sift the flour and salt into a bowl and mix in the sugar.
Rub in the butter with your (clean) hands until a fine breadcrumb texture is achieved.
For a well in the top of the flour, pour in the milk and water, and mix well with a knife until the dough come clean from the sides of the bowl.
Turn out onto a floured board and knead until smooth and silky, like a baby’s bottom.
Shape into a mounded loaf, (some people cut a deep cross in the top) and bake in a preheated oven, 200 c / 400 F, for 25 minutes. Then lower the temperature to 180 c / 375 f and cook a further 10 – 15 minutes until done. The loaf should be a light golden brown colour and sound hollow when tapped.
If you are “game” try cooking it on a camp fire; nothing beats that extra smoky flavour, especially using Australian Eucalyptus wood to give it that special something. If you are cooking in an oven at home, try putting a few Gum Leaves in the over to smoke as your are cooking the bread
If you are cooking on an open fire you could try wrapping the dough in aluminium foil before you place it in the coals, or even try wrapping the dough around a stick and cooking suspended over the flames.
What can I add to homemade BBQ sauce to thicken it?
I have a pretty tasty recipe for slow cooker pulled pork BBQ sandwiches. However, when the meat is done cooking the sauce has a more liquid-y consistency. What can I add to fix this? I’m not sure if more ketchup would be it too tomato-y. Should I add a little store bought sauce?
Add some Honey or Molasses to your sauce (think Honey BBQ) Molasses is often part of making BBQ as well. Don’t add flour though, it will taint the taste of your food, other option is the cornstarch, doesn’t add any additional flavor.
BBQ Smoker Rig Rib Tips and How To Smoke Ribs and Chicken
I have read some reviews mostly from three or four years ago that indicate they are a POS. I am interested in the outdoor gourmet stucco island three burner gas grill 499$. Has anybody had experience with this one rusting out too? The wife is in love with it… Any reviews would be helpful!
Sangre Chronicle > Angel Fire > Enchanted Circle burn bans prohibit some July Fourth traditions
The Independence Day weekend is traditionally a time for fireworks, barbecues and campfires, but recent fire bans in the Enchanted Circle place strict limitations on all of these activities this year. Gas Grills
United Nations Environment Programme
Paris, 12 July 2011 – The REN21 Renewables 2011 Global Status Report released today shows that the renewable energy sector continues to perform well despite continuing economic recession, incentive cuts, and low natural-gas prices. Stainless Steel Wire Cooking Grid for DCS and Uniflame Grills
How can I get the grill portion of my barbecue grill clean of all that black stuff on there?
The build up is pretty bad. What do I use easy-off? Pressure washer? I want it to look like new.
Place your grill in a large heavy duty garbage bag and put in about a cup or so of household ammonia. Seal the bag and place it somewhere warm (in the sun works well) let it sit for a day or two and the stuff will rinse right off with minimal scrubbing.
How to Barbecue and Grill Tips by the BBQ Pit Boys
Which kind of grill do you prefer, charcoal grill or gas grill? Reasons?
I prefer charcoal. Although it is sometimes a hassle to light it up, i love that smokey, hickory smell and taste.
Charcoal for flavor and because I prefer the challenge of getting the fire/heat just right over just turning a knob to the right setting. Plus, I’ve never seen a gas grill that’ll get as hot as a charcoal grill. I hate steak cooked on a gas grill. Not hot enough to cook it fast enough.
A gas grill is easier for slow cooking, I’ll grant that. Easier, not better.
