The following entry comes from longtime reader Exile. Just two more days to get entries in for this month's contest!
I have a BBQ,
one of the egg shaped ones. The reason I bought it a year ago is because
it stays hot for a very long time on not much fuel and it is designed
for charcoal but can also burn wood. It's a Kamoda joe brand.
Using
about 3 cups of charcoal I got it to temp and them cooked 20 hamburgers
we made up for supper and lunches. Then I cooked 6 chicken legs with
thighs attached for tonight's supper. Then since it was still hot I
tossed together a quick bread and put it into a re-used foil pan I keep
for use on the BBQ. It turned out so well that from the time I brought
it in and walked up the stairs to grab a picture of it the kids devoured
2/3 of it. The
BBQ stayed hot after the bread long enough to also cook mushrooms
afterward, by then I could have done another loaf but was tired so shut
it down.
Here is the bread recipe:
In
a bowl mix all the ingredients and then toss into a greased 9x9 pan.
Bake at about 350 for 45 minutes. Make sure its on the grate farthest
from the hot coals and if you already have the ceramic diffuser plates
in than it will help even out the heat.
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon sea salt
1 large egg - I used a store egg rather than FD because I need to use up the eggs as they are getting old.
2/3 cup of milk
1 teaspoon of vanilla
1 table spoon of cinnamon
1/3 cup canola oil
1/3 cup of sour cream - I used the freeze dried sour cream I put down last year and rehydrated it with water.
Reviews:
The youngest (boy) stuffed his piece into his mouth said something
about it being good and went back to play. The older boy ate his said it
was good. Younger daughter loved it. Older daughter ate half and said
she was full but packed the second half for her work lunch today, she
did comment that the Smokey flavour was a little odd with a desert. Wife
loved it and the Mother in law ate half her piece and complained it was
too much and I should have cut smaller portions, then complained we
don't have saran wrap in the house and I shouldn't package it up for her
in the good plastic container because she'll have to wash it before
returning it, she's 81 and enjoys complaining. I liked the bread but
the wood I used was oak because I wanted that flavour in the burgers,
but if I was just doing bread maybe applewood would be better.
The
reason I bring this up is it's a great way to have a back up cooking
source that unlike propane or other options is easy store fuel and uses
very little fuel. Given the push to outlaw propane BBQ's and other sorts
of fueled cooking I see the need for something I can gather the fuel
locally for.
