Simple Peach or Summer Berry Cobbler
Ingredients
- 2 sticks of butter
- 1 ripe peach sliced and grilled
- ½ pint of field berries
- 1 box of dry, ready to use white or yellow cake mix
- 2 tbsp of brown sugar (to taste)
- ½ tsp of cinnamon
- ¼ cup of chopped pecan pieces on top (optional)
- 1 cup Ironstone Obsession
- 2 tbsp Luxardo Amaretto
Method
- Bring grill to 375 degrees, preferably indirect heat.
- In a 9" cast iron skillet, coat bottom and 2/3 sides with a couple of teaspoons of softened butter.
- In a bowl or dish, melt one stick of butter on grill
- Cut 4 tbsp. of butter into small chunks and place all around the bottom of the skillet.
- Pour the grilled peaches and 1 cup of Ironstone Obsession into the skillet.
- Add additional field berries (optional)
- Spread cake mix over top of the peaches and liquid
- Evenly pour melted butter all over top of cake mix, do not stir
- Sprinkle cinnamon and then brown sugar over the cake mix
- Optional: add chopped pecan pieces on top
- Put on the grill and cook 30-45 minutes until golden brown and bubbly
- Remove from grill and let sit 5-10 minutes to rest
- Scoop and serve warm with ice cream, drizzle with Luxardo Amaretto
- Serve with a glass of Ironstone Obsession
Deconstructed Guacamole with Tequila-Lime Salsa
Ingredients
- 2-3 avocados
- 1 oz Tequila Tromba
- 2 tbsp of olive oil
- 3 limes
- 1 tomato
- ½ sweet onion
- 1-3 cloves of garlic
- 2-3 cilantro
- Salt and pepper to taste
Method
- Bring grill to medium-high heat
- In a bowl, add Tequila Tromba, juice of two limes, olive oil, cilantro, and salt and pepper to taste. Mix well
- Add sliced tomato, sliced onion, and one sliced avocado to the bowl and let soak for a minimum of ten minutes
- Halve the two other avocados and remove the pit
- Lightly cut a checkered pattern into the halves
- Brush the halves with the Tequila Tromba soak made earlier
- Add all items in the bowl as well as the halved avocados to the grill. Leave on for 4-5 minutes or until charred. Set soak aside for later
- Cut a lime in half and also add to the grill
- Remove onions, tomatoes and sliced avocados from the grill and chop finely
- Once chopped, add a little bit of the soak made earlier to the chop. Add a couple of leaves of cilantro to the mix
- Take the grilled avocado halves and stuff with this mix, top with fresh cilantro
- Take grilled limes and squeeze over the mix and halved avocados
- Add salt and pepper to taste
- Enjoy with your favourite chips!
Che Baird
Che is software sales man by day and leader of championship cooking team Fumacious Q by night, competing in sanctioned (KCBS and CSBBQA) Professional BBQ competitions. 2012 was their first year of competition and the team achieved great success, with at least one top 5 call in of their first 5 events, including a Grand Championship win in their fifth ever event.
This past October, Che Baird teamed up with another BBQ Cook and competed in the 2012 Jack Daniel's World Invitational (the super bowl of BBQ competitions) with 100 of the top winning teams (including 20 international teams) having won a major championship to be invited to "The Jack." Baird took home 1st place in the brisket category (current world brisket champions).
