It’s that time of year here in the southeast, so we picked up some peaches at the Farmers Market yesterday. Three of them we used in Meathead’s Grilled Peach Crumble recipe.
I fired up a full chimney of KBB, got it ashed over and into the SNS XL on the 26er. Grilled the peaches cut side down for 3-4 min as stated.
Should have oiled the grate, a couple of them stuck. No worries, the crumble hides it eventually.
This isnt part of the recipe, but it sounded good to me... I heated up some honey and a little water and brushed it onto the skin. Then I gave it a dusting of Dizzy Pig Pineapple Head.
Got the crumble on top and got them back into the kettle on the cool side. It was running ~360F at grate level, still let them go 15 min as stated.
Then took them off carefully, they soften up.
Topped with whip cream and a little more Pineapple Head.
They were out of this world. Only thing I’d do differently is skip dinner and double this recipe!
I fired up a full chimney of KBB, got it ashed over and into the SNS XL on the 26er. Grilled the peaches cut side down for 3-4 min as stated.
Should have oiled the grate, a couple of them stuck. No worries, the crumble hides it eventually.
This isnt part of the recipe, but it sounded good to me... I heated up some honey and a little water and brushed it onto the skin. Then I gave it a dusting of Dizzy Pig Pineapple Head.
Got the crumble on top and got them back into the kettle on the cool side. It was running ~360F at grate level, still let them go 15 min as stated.
Then took them off carefully, they soften up.
Topped with whip cream and a little more Pineapple Head.
They were out of this world. Only thing I’d do differently is skip dinner and double this recipe!
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