Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: Smokin Don on August 06, 2017, 12:12:10 PM
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Aug 08 2017
I broke out my Camp Chef griddle for this cook. I was not going to post this since my fresh corn cakes were almost a flop! I need more practice on pan cakes. I didn’t get many pics, I was busy trying to salvage the corn cakes!
I had some Tennessee Pride sausage for patties and some green tomatoes to fry. I used Panko bread crumbs and some corn meal to bread the tomatoes. I got the griddle hot and was doing the corn cakes first and keep warm under a dome while I did the sausage and tomatoes.
I had the griddle too hot and the cakes were done on the bottom before ready to flip. I did manage to save them. The sausage was done just right but the tomatoes were a little under cooked. Oh well 1 out of 3 ain’t bad! It was not my best cook but tasted good with some Ohio maple syrup on the corn cakes. I just need a little more practice on my griddle!
(https://photos.smugmug.com/BBQ-2017/i-ZLQthH4/0/682b7633/O/_8059180.jpg) (https://donaldainsworth.smugmug.com/BBQ-2017/i-ZLQthH4/A)
(https://photos.smugmug.com/BBQ-2017/i-7HKFkM8/0/07c06869/O/_8059184.jpg) (https://donaldainsworth.smugmug.com/BBQ-2017/i-7HKFkM8/A)
Smokin Don
Recipe:
Fresh corn cakes
1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3 to 4 ears corn
3/4 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick unsalted butter, melted and cooled
Accompaniment: pure maple syrup, or salsa and sour cream
Preparation
1. Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
2. Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
3. Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
4. Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
Note: I didn’t do the pureeing, just mixed all together
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Those corn cakes are not too brown for me Don.
I will agree with you on the tomatoes. I usually fry mine until they have just a little bit of char on them.
I also slice mine a bit thinner too because it is hard for me to get them soft in the middle before they burn.
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Looks good to me Don. Tennessee pride sausage was my fave Wayback when. Jimmy Dean is as close as I can get to it here in California. I will be frying up some green tomatoes soon. It is that time of the year, and you have got my taste buds going.
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Looking good Don.
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Nice looking cook :thumbup:
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Those corn cakes are not too brown for me Don.
I will agree with you on the tomatoes. I usually fry mine until they have just a little bit of char on them.
I also slice mine a bit thinner too because it is hard for me to get them soft in the middle before they burn.
I think the tomatoes do better in a skillet with some oil in it. Don
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Looking great to me
Sent from my iPad using Tapatalk
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Nice looking cook Don!
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Lookin' good, Don!
Art
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Very nice cook Don!
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Bookmarked! Thank you!
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Cook looks good to me!