Barbeyaki’s First Annual BBQ Bake-OFF
Well, it has been an exciting month of submissions from amateur Cooks and Bakers, as well as some of the best Pros in the world. One dish after another of creativity and perfection. But it has to end someday, and today is the day. The Test Kitchen at Barbeyaki has been baking our brains out on our BBQ, to try some of these magnificent entries. For the most part we couldn’t duplicate some these masterpieces, but a few…..a very few blew our minds, Baking on a BBQ!
The suspense has been building and the rumors have been rampant throughout the Culinary Internet World. Would it be an experienced Pizza maker from Italy that strutted his stuff on the BBQ? Or would it be the homemaker from Ohio that snuck out to the husbands BBQ between diaper changes?
Well the results are in, and the winner is ………………………………………………….
Jeff Van Zanten!
Jeff Van Zanten
Jeff is not a homemaker from Ohio or a Pizza maker from Italy. He is the proud Dad of 4 wonderful kids, a new son-in-law, and a beautiful wife named Julie. Jeff is a Chief Financial Officer and resides in Northern California. Go figure? I guess he just loves challenges.
It is time now to give you a peak at Jeff’s Barbecue baking skills. So get your pen and paper ready, or your printer. This one is a real keeper.
JB’s All American Barbequed Apple Pie
“When one thinks of America, inevitably one thinks of Apple Pie, Baseball, Beer, and Barbeque. Submitted here for your approval is the world’s first truly All American Apple Pie representing all four American ideals.”
8 medium sized Granny Smith apples
½ cup Crisco (cold)
3 cups Flour
¼ cup butter (hard)
1/3 cup ice water
1 1/3 cup sugar
½ cup brown sugar
1 tsp. Vanilla
2 tbsp. Cinnamon
10” pie dish
A professional needs to not only cook like a pro but also act as one, thus before proceeding (and assuming that you are using a gas BBQ) use the Bartender’s Friend to thoroughly clean the outside of your bbq so that the shine equals one of my wife’s beautiful smiles. (Gratuitous kiss-up to the one cleaning up. Not required)
Turn the BBQ on to its highest setting across all grates.
In a large bowl remove ¼ cup butter from fridge and cut into small, pea-sized cubes. Add ½ cup Crisco, 2 cups Flour and slowly dribble in 1/3 cup ice water. Mix well with hands until all ingredients merge to create a pile of dough. If it gets sticky then add a small bit of flour, working it into the dough.
Divide roll of dough into two equal blobs.
Throw a small amount of flour onto a cutting board or kitchen counter and start rolling out the dough with the rolling pin. Work the pin back and forth so that you get a round shape that is about 14” across and of equal thickness. If the dough sticks to the rolling pin add a pinch of flour and keep working it.
Rolling in the Dough
Using a small amount of soft butter wipe the entire inside of the pie dish. To place the crust bottom on the pie dish simply sprinkle some flour onto the rolling pin and gently roll the crust onto the pin, then roll it out onto the pie dish. Using your fingers work the dough into the dish and trim off any excess, leaving ½” overhang.
Repeat with the remaining blob of dough, which will be used for the top of the pie. When done put both the dish and the top crust into the freezer or ten minutes, then transfer to the fridge for twenty minutes.
Rinse the apples under water then remove the peel using a peeler or knife. As you finish each apple put it into a large bowl filled with ice water and a few drops of lemon juice. This will keep the apples from browning and will cool them down before grilling.
Ready to Bob?
Cut the apples into 1/2 “ slices, taking out the seeds. Put them back into the cold water as you cut them up. Walk out to the BBQ and place the apples on the grill, evenly spaced. Drink Budweiser. As the apples start to get grills marks, but before they start cooking, turn them over so that the grill marks help caramelize the sugar in the apples. Remove from grill and place into a large bowl.
Love The Caramelization
Reduce heat on BBQ and using only the outside burners adjust so that the middle of the BBQ is at 350 degrees. It’s very important that the indirect heat in the middle is steady at 350 so take your time to get it right.
In a separate bowl combine the granulated sugar, the remaining juice from the lemon, 1 tbsp. of Cinnamon and the vanilla, stirring until combined. Add the apples and stir, making sure that all the apples are covered with the sugary goo. Place into pie dish, evenly spreading it out. Sprinkle brown sugar and remaining Cinnamon on top.
Locked and Loaded
Using the rolling pin trick, place the top of the crust onto the pie dish; making sure that there is about an inch of overhang. Trim off any additional crust. Pinch the top of the crust and the bottom of the crust between your thumb and forefinger, scalloping the edges, and slightly rolling the edge back underneath the top of the crust.
In a small bowl mix one egg and the yoke from another egg. Brush lightly across the entire top of the pie. Cut about twenty 1” slits into the top of the pie.
Place Apple Pie into the BBQ on top of a large piece of foil, making sure that the thermometer is placed in the front of the pie so that you can sneak a peek at the temperature without having to open the entire BBQ. Bake for 50 -60 minutes until top is golden brown and a toothpick or knife cuts through the pie to ensure that apples are cooked. Use the baseball bat to keep your neighbors away because the smell of the pie cooking is going to drive them crazy.
Remove from BBQ and let the pie cool so that the juices set. Cut, enjoy and celebrate your freedom as an American!
Thanks Jeff from taking us back to one of the greatest expressions of our American Heritage. And for an incredible baking experience on The BBQ. The possibilities are truly endless on our BBQ‘s. And you certainly showed us that.
Congratulations Jeff Van Zanten from the team at Barbeyaki.
The Check and Sauces are in the mail.
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