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Post by Two Tales on Jul 21, 2006 6:21:57 GMT 12.75
I've done this before but it's been years...think I give it a shot at our up coming family reunion..biskets...what better to serve with that fresh roasted Garbage Can Turkey ;D
Give me a chance to try out the 20 incher...maybe the 12" ;D the 20 would take a butt load to fill....
using the store brand biskets that come in a roll...grease the bottom and sides of the DO...use crisco or even the spray stuff...just don't get to much on it..
melt some butter (I put it in a spray bottle and keep it in hot water so it stays melted)
open up the packages of biskets and lay them out...paint or spray them with butter on one side only
layer them on edge around the bottom sides of the DO putting the butter side against the non butter side, untill you have it filled up you should have 1 layer (on edge) of biskets...(I spray the top with the butter also but it's not necessary)
Cover, add coals to get the temp to about 350* F (that's 7 on the bottom and 14 around the top's rim)....allow about 45 min cooking time maybe less (like I said it's been a long time) rotate the lid and oven every 10 to 15 min to eleminate the hot spots...checking them when you do so they don't burn
Hopefully they'll come out nice and done...only the top edge and bottom will be browned but as I remember they sure was good...
I'll let ya'll know how they turn out...hopefully I have pictorial instructions when I return ;D ;D ;D ;D
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Post by brittonfaith on Jul 21, 2006 7:40:35 GMT 12.75
Gosh I could have used your tips at the Ohio GT! Spent half the morning mixing rolled buttermilk biscuits from scratch and the other half of the morning trying to figure out what to do with the raw cut dough. Gotter done though!
My technique was: Place 12 biscuits in each half of a 12" double skillet. Cover with foil and place on fire grate. Wait....wait....wait....Peek in and notice that they aren't doing chit! Wait...wait...wait...Remove foil. Cover with a 30" cast aluminum serving tray. Throw a mostly burnt hot limb on top of the tray. Wait...wait....wait...... peek in at them and notice they are sweating bad and look more like dumplings. Slide the tray over a little so the steam can escape.....Hope the smoke United is stirring up doesn't choke you to death before they are done....Remove the limb because now the tops are looking too dark, but they are still gooey in the center ......wait....wait......give up and hope they are done enough to eat!
They weren't too shabby, if I do say so. But thank goodness for Paws dutch oven. It's a whole lot easier now!! ;D
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Post by Two Tales on Jul 21, 2006 19:26:22 GMT 12.75
here a while back we discussed making bread in camp...I remember talking about making biskets pies loaf bread sweat dough etc...but I didn't get into how to do large batches..I had actually forgot about how it was done until I seen a post on the IDOS forum recently...wish I knew you was having problems I would have been glad to help ya out...no charge ;D ;D ;D ;D
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Post by Paws on Jul 22, 2006 4:34:47 GMT 12.75
Gee I wish you guys wouldn't talk like this in front of a diabetic! ;D There is a picture of Buckeye Bill on the mains Web Site on the GT Page serving up his monkey bread baked in his DO. ;D I'm glad you like the oven Faith. They really do a super job. TT I just ordered a 21 inch steel fry pan and a set of four SS stock pots which are very plain in appearance and range from 8 to 20 quarts and are stored nested. Seventy five bucks for the whole mess! Now back to that bread! About halfway though baking time I like to pull the bottom coals and let the bread finish up on the bottoms from the residual heat in the oven. Keep a close eye on the top heat too and I would rotate and eyeball about every five minutes after halfway through cooking. I was watching Nix do breads and what he does is start off the bottom heat and about halfway through add the top heat. Kind of a bake it and then brown it approach. His results looked fine so I think I might give it a try. Now TT, let's talk sticky buns! ;D Oh Faith Kroger usually has four packs of their brand name fridge biscuits with 10 in each can for a buck total! (Also good for fried donuts!) ;D
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Post by Two Tales on Jul 22, 2006 6:03:25 GMT 12.75
Might just give nix's method a try...sticky buns? ? ? I'll bet I can send your "count" right through the roof ;D ;D
prep oven the same way, start the biskets the same..now mix yourself up a cup of Cinnamon, a cup of dark brown sugar...(in your case splenda) a cup of chopped nuts....after you give'em a spray of butter dip each one in that concoction and place it in the DO until you get them all stuffed in and continue as before..you can use plain sugar if ya want..add nutmeg or what ever your li'l ol' heart can take...I take whatever is left and mix it with some of the remaining butter and drizzle it over the top about half way through the cooking process....serve that up first light with a couple of cups of cowboy coffee and you'll have friends for life...
on the second side of this you can take a different direction and go for the savory or even garlic flavors...for a bisket with that Italian flare use garlic powder Italian seasoning and Parmesan-Romano cheese...I have eaten ranch dressing flavored one also...fellow used the dry ranch mix for making dips..sure enough makes'em good...
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Post by Paws on Jul 22, 2006 18:26:24 GMT 12.75
Oh boy that sure sounds special! I think I can handle that OK. That's pretty close to one I make with cinnamon rolls TT. I do the one side of the rolls the same wam (bottom side that is) I use a pretty basic pie dough spread with a layer of butter, cinnamon, then sugar. Roll it into a jelly roll and slice them about a half inch thick then place them on top of the sticky concoction already layered in the buttered pan. If i dip each one individually I can probably preheat the oven huh! I got a yen for biscuits this morning and didn't have any baking powder so I used soda instead. Then I thought about the beer bread recipe in DCDs cook book they are talking about on NaHC and used a half bottle of Michelob instead of milk in the recipe. I made them hand drop style and man those things were the best. The texture was a very fine bread like texture that was extremely tender, almost a cup cake consistency in the center with a very light presentation and a terrific soft elastic crust. My recipe worked out to 2 cups AP flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 Tablespoons sugar, 4 Tablespoons butter, and about a half bottle of beer. It makes for a wet hard to handle dough but worth the pain! I preheated the oven to 400 and let the biscuits rest and rise a few while the oven heated. I was surprised how much more they rose when placed in the oven. They doubled plus in size with no problem at all. I used the dark beer and it gave the bread a terrific color. This one goes in the camp kit! ;D
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Post by Toby Benoit on Jul 23, 2006 14:37:14 GMT 12.75
You guys are killin' me with all this good eaten! ;D
It's been about four or five years since I tried to make biscuits in the DO. I burnt the bottoms pretty bad.
My DO is reserved for stews and such, but you've got me wanting to try biscuits again. If I can get them done right, I'll try the sticky buns recipe.
Paws, can you tell me more about Buckeye Bill's monkey bread? Is the recipe in here somewhere and I've overlooked it?
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Post by Two Tales on Jul 23, 2006 18:16:14 GMT 12.75
When I make a small batch in my DO I use a 9 or 10" cake pan set on a trivet (actually its a cake cooling rack) this keeps the bottom of the cake pan out of direct contact with the DO, so unless you loose track of the bisquets and time they'll not burn... no trivet?? three small stones of similar size and shape set at equally space intervals will do just as well...remember to rotate the lid and DO to eliminate those hot spots....I also cook my pepperoni bread using this same method....now that's one I'll have to post at a later date ;D ;D ;D ;D
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Post by Paws on Jul 24, 2006 2:48:23 GMT 12.75
Toby I don't think he posted his recipe. I'll look around and find one for you or you can ask him directly either here or on the Ohio boards at NAHC. I noticed that he had the oven lined with aluminum foil and the picture looks like the bread is coated with something. If you use TTs method to get control of the heat and move the bread off the bottom of the oven you'll have better luck with them. I like to gamble on getting the bottom heat off in time though; makes it kind of exciting! If you look at the sides of the oven when you rotate the lid notice where the bread contacts the sides of the oven. When you see the bread edge begin to brown and the sides start to pull away from the oven the bottoms of the bread are done and it is time to pull the heat off! ;D ;D
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Post by Paws on Jul 24, 2006 11:07:30 GMT 12.75
Here you go paws. If you would use your search engine provided by the web site you wouldn't had to ask for. Oh forgot your old and senile
1. Four ea. ten pack dinner rolls 2. One half bag brown sugar 3. one , one lb. butter 4. one bottle of cimmond
1. Take dinner rolls and cut into halfs . 2. Place cimmond in zip lock bag , place dinner rolls in bag and coat well with cimmond . 3. Place coated dinner rolls in dutch oven , evenly . 4. Melt butter , add brown sugar , mix over med heat till suger is dissolved . 5. Pour mixture evenly over dinner rolls . 6. Get sevearl charcole bricklets hot . 7. Place 7 bricklets on the lid of oven evenly spaced . 8. place oven on remaining bricklets . remaining bricklets should be several , enough to cover ground well and be completely under the oven .
Cooking time may vary . Depends on your heat . must watch close after first 20 to 30 minutes . You may need to add or take away from the bricklets on the lid . Depends on how the rest is cooking . The center will be the last to be done . this why it is important to watch your heat and cooking time to get it off at the right time . If you decide to double everything you will need to have 12 to 14 bricklets on lid . You can cook in oven if so desired . Your on your own there .
The biggest thing is to remember to be half sober when you do this . You cannot be in the way chase was on friday night of the GT to do this
Any questions e-mail me or call me . Number in profile ..........United
Buckeye didn't do it Toby it was United! ;D
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Post by Toby Benoit on Jul 24, 2006 11:43:44 GMT 12.75
I think I'll try that next week if I get the kids for the weekend. They'd get a kick out of cooking out in the woods.
One lingering question though...what the hell is cimmond? Please excuse my ignorance and tell me where to get it.
Thanks for taking the time to get this for me Paws and I'm grateful to United as well.
TT, I'll be trying out the sticky buns too.
I'm looking forward to it. If I can learn to make it all now, I'll really be a hit around the camp this year. I thought the Ol' Koot's scotch eggs went over really well last season. Wait till I get thiese recipes down! ;D
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Post by Paws on Jul 25, 2006 1:04:35 GMT 12.75
LOL!! ;D Toby you can find it in your local grocery. It usually goes by the name of "cinnamon"! I'm not sure if Dave has difficulty spelling or was messing with us but in either case it turned out funny. So Dave, if you are messing with us Tee Hee Hee and if you just can't spell, God bless ya man for giving it a shot!
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Post by Toby Benoit on Jul 25, 2006 4:50:04 GMT 12.75
LOL!!!
I was going to suggest using cinnamon because it looked like it would go well with that recipe! Now I feel like a dumbass. ;D
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Post by Brikatw on Aug 2, 2006 8:33:30 GMT 12.75
;DMiss Kathy does something like this with the dough too. She uses the tubed stuff and cuts in quarters, coats with butter and cinimon and yeah of course sugar and then goes to stacking them in a bundt pan. Sticks the whole deal in the oven and bakes. Takes it out flips it onto a plate and sprinkles with powdered sugar and sets it on the table. The way it works is you reach in carefully, (very carefully if the boys are home) and grab a piece of it between your fingers, dunk in hot coffee and eat. Good anytime of day. I'll ask her to put them other important things in here like times and temps and stuff like that. This stuff is good and carries well in a lunch box too
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Post by Two Tales on Aug 25, 2006 19:58:33 GMT 12.75
Didn't get to make my bread for the reunion this year but they want me to do it up next year...I'm gona do it even if they said no...cause 2 of my sisters said that making bread in a DO was imposible without burning it...I just aint sure of how many of them store bought biscut tubes it's gona take to fill up that 20" DO...50 or so I think I read some place... ;D ;D ;D
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Post by Paws on Aug 26, 2006 4:27:16 GMT 12.75
Do your calculations by "area" of a circle figuring a canned biscuit is about 2.5 inches. I believe the formula is 2x pi(r2) but double check. ;D Where in thed world did you find a 20 inch Dutch oven?
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Post by Two Tales on Aug 26, 2006 20:28:20 GMT 12.75
the 20" is a "Texsport" I found a place around here that sells an occational DO she gets 1 20" in a year and I missed it last year by an hour...I was waiting with her when the delivery truck came this year ;D ;D ;D ....
My guess-timation for how many tubes I would need is about 26-30 tubes or 260 to 300 biskets to make a 1 layer pull bread in that monster...
for larger than life DOs there are several companies that make really big and I meanBIG DOs I'll see if I can find some of the sites and send them to ya ;D ;D
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