Bourbon Bacon Apple Crisp on the Cotton Gin Smoker! скачать в хорошем качестве

Bourbon Bacon Apple Crisp on the Cotton Gin Smoker!

Hey there, folks! Today, we've got a down-to-earth cooking adventure lined up for you – Smoked Bacon-Bourbon Apple Crisp. It's the kind of dessert that'll make your taste buds dance! Grab your 10-inch cast-iron skillet and let's dive into this recipe. We'll be infusing that classic apple wood flavor into every bite, and trust us, it's gonna be epic. Big shoutout to Steven Raichlen for this recipe! https://barbecuebible.com/recipe/smok... Filmed on location at River Saint Joe: https://www.riversaintjoe.com Follow Us: Instagram:   / cottonginsmokers   Facebook:   / cottonginsmokers   Website: https://www.cottonginsmokers.com Here's what you'll need: 2 strips of artisanal bacon, sliced into slivers 3 pounds of crisp, sweet apples (Honeycrisps or Galas work great) 1/3 cup of packed light or dark brown sugar (adjust to taste) 1-1/2 tablespoons of all-purpose flour 1 teaspoon of finely grated lemon zest 1 1/2 teaspoons of Sauce Goddess North African Moroccan Twist (or 1 1/2 teaspoons of cinnamon) A pinch of salt 3 tablespoons of bourbon For the topping: 8 tablespoons (1 stick) of unsalted butter, frozen and cut into pieces 1/2 cup of crushed gingersnap cookies or granola 1/2 cup of all-purpose flour 1/2 cup of granulated sugar 1/2 cup of light or dark brown sugar A pinch of salt *Recipe Steps:* 1. *Set up your grill for indirect grilling* and preheat to 400°F. 2. *Make the filling:* Fry the bacon in a 10-inch cast-iron skillet over medium heat, stirring with a slotted spoon, until crisp and golden brown, about 4 minutes. Transfer the bacon to a large bowl, and don't forget to reserve that bacon fat for another culinary adventure. No need to wash the skillet! 3. **Peel and core the apples**, then cut them into 1-inch pieces. Add them to the cooked bacon. Stir in the sugar, flour, lemon zest, Spice Goddess Moroccan Twist rub (or cinnamon), and a pinch of salt. Don't forget to stir in the bourbon. Taste the mixture for sweetness, and add sugar as needed. Spoon this mouthwatering filling into the skillet. 4. *Make the topping:* Here's where the magic happens. Place the icy cold butter, gingersnap cookie crumbs (or granola), flour, both white and brown sugars, and another pinch of salt into a food processor. Pulse it to create a coarse mixture, but be sure not to overprocess. You want it to stay loose and crumbly, like sand. Sprinkle this incredible topping over the apples. 5. **Place the crisp on the grill or smoker rack**, away from the heat. Add that apple wood to the coals and cover the grill. Now, it's time to smoke-roast the crisp. Wait until the topping turns golden brown and starts bubbling, the apples become soft (you should be able to pierce them easily with a skewer), and the filling thickens. This usually takes about 45 minutes to 1 hour. 6. *Serve the crisp hot off the grill or smoker.* And hey, for those bonus points, why not top it off with some Smoked Ice Cream? So, what are you waiting for? Hit that play button, and let's get smokin' and cookin'!