Saturday, August 11, 2012

Pretzel-Bacon Crusted Brownies with Caramel Wine Sauce

I first tasted this at The Eggs by the Bay Eggfest in 
June of 20012, after Jackie finished cooking and cleaning up
 we walked around to see who is cooking what. 
Jackie came back with this Pretzel-Bacon Crusted 
 Brownie with Caramel Wine Sauce. That was 
Heavenly. With Jackie at her sister reunion I
 had time on my hands and this is what I cooked
Started with the crushed pretzels, butter, and sugar and 
pressed it into the bottom of a 11x13 foil pan
On the Egg for 10-min.
On to the Egg for 25-min. @350*
Ready to make the Carmel Wine Sauce
Served with French Vanilla Ice cream 
This was a wonderful desert Thank You David and Jennifer Hill

Recipe:
Pretzel-Bacon Crusted Brownies
with Caramel Wine Sauce
David and Jennifer Hill
Fair Oaks, CA
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8
When we bake on the EGG, we like to set it up for indirect cooking, burn off most of the white smoke to control the smoke flavor and create desserts that have a bottom crust or layer (like an upside down cake) to block the main part of the dessert (in this case a brownie).

Ingredients
1 1/2 Cups Crushed Pretzels (I used a Cuisinart)
1/3 Cup Melted Butter
3 Tbsp sugar
2 Tbsp of Cooked, Crumbled Bacon
1 Package Brownie Mix
2 Tbsp Cocoa
1 Tbsp Jack Daniels (optional)
2 Eggs
2/3 Cup Vegetable Oil
1/4 Cup Water
9 x 13? pan (foil if cooking on the grill)
Caramel Red Wine Sauce*
Whipped Cream

Instructions

1.Preheat oven to 350°F or stabilize the grill for indirect cooking at 350°F.
2.Mix the crushed pretzels, sugar and butter in a small bowl. Press into the bottom of the pan.
3.Bake for 10 minutes at 350°F until crust is just set.
4.Sprinkle cooked bacon over the top evenly.
5.Make Brownies according to directions with eggs, oil and water and adding the cocoa and optional Jack Daniels. Mix until just combined.
6.Spread brownie batter evenly over the top of the crust.
7.Bake for about 20 to 25 minutes or until the brownies are baked (a knife comes out clean when inserted into the middle.
8.Let cool and serve with Caramel Red Wine Sauce (see below) and whipped cream.
Notes
Caramel Red Wine Sauce:
Mix 1 1/2 Cups Sugar, 1 1/2 Tbsp Light Corn Syrup and 1/3 Cup water in a medium saucepan. Bring to a boil and simmer until golden brown (but not burnt!) Cover the pot with saran wrap during the simmer (or a tight lid) and the sugar crystals will melt from the sides of the pan. Remove the wrap with tongs to avoid burning yourself. Add 2 Cups of Cabernet Sauvignon and cook down until reduced by about half. Add 1/2 tsp salt and 1/2 tsp vanilla.

Thanks for looking
Ross

Smoked Meatloaf,Garlic Mashed Potatoes,grilled Zucchini

Last week Jackie left for a four sister reunion 
El Dorado Hills a few miles East of Sacramento so 
I got to cook whatever I wanted. Smoked Meatloaf, 
Roasted Garlic Mashed Potatoes, and Grilled Zucchini
2lbs. ground beef and 1/4lb. ground bacon
On the Egg indirect @ 250* with a drip pan filled 
with apple cider and Smoked with apple and hickory wood
After an hour turned the pan over it would get more smoked
 The recipe called for a interior temp. of 160* 
I should have pulled it @ 140* it's just going to be overcooked
 While the meatloaf was smoking I picked 
this Zucchini from the garden that Jackie grew,
 grilled them for 4-min. a side
The meatloaf over done but tasty, the garlic mashed
 potatoes were wonderful and so was the Zucchini.
 I am definitely do this again and pull it @ 140*

Recipes:
http://shesmoke.blogspot.com/2010/09/re ... mamas.html

http://www.foodnetwork.com/recipes/neel ... index.html

http://bbq.about.com/od/vegetablerecipe ... 91118e.htm

Thanks for looking

Ross


Cochinita Pibil

9-lb. pork shoulder scored 
 Marinaded in the fridge. for 8-hrs. 
On the Egg wrapped in Banana leaf with the marinade @225*
 until interior temp. 195* 
Pulled @18-hrs. 
Into the cooler for 4-hrs.  
Man that looks good 
Served with Mexican Rice and Refried Beans. 
This was the best Cochinita Pibil that I have made