Pcj wrote: Has anyone wrapped potatos/kumara/pumpkin wrapped in tinfoil and placed on rack or coals?? |
Pcj wrote: Has anyone wrapped potatos/kumara/pumpkin wrapped in tinfoil and placed on rack or coals?? |
Jaapie wrote:
Hey mate, Have done this plenty of times. Works a treat. If you are going to be doing a pumpkin, might I suggest something. Don't peel the pumpkin. Cut an opening at the top just big enough for someone with a small hand to dig the pips out with. The wife generally works well in this occasion. Don't mangle that piece you cut out as you want this to slot back in after pips are out so that it basically steams from the inside. Fill the inside of the pumpkin with creamed sweetcorn and a 1/2 cup Gruyere cheese or Mozzarella (or whatever cheese takes your fancy - you don't want an oily cheese though). Add some diced bacon bits into it as well with a good dash of Paprika or if you fancy some cayenne. Wrap and secure well in tinfoil - remember this thing gets soft when it cooks and you don't want the finished product falling apart in the coals. Alternately do in an oven or crockpot - but you miss out on that smoky vibe. It's a show stopper - the comments about taste and presentation are always amusing. Have at it - enjoy EDIT - didn't read to bottom of the posts and see this has been suggested already. Apologies for doubling up |
Pcj wrote: how long should I cook it for?? last hr of cooking?? have brought the cream ,squash,garlic/onionand have some well cured brie or is it camembert in the fridge,probly past use by date but who will notice Have chicken marinating overnight and smell good now.Guessing 2 1/2 hrs as barrel temp gets to about 75c according to thermometre supplied |
Kandrew wrote:
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RockCrashing wrote: I like the recipe Jaapie. One question, wrapping the pumpkin well in tinfoil from the beginning... how much smoke flavour do you get? |
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