Michiana MaJo
Deceased
I'd prefer to learn from someone else's mistakes. How many times did you say you had to try it over before you got it just right, Lurkess? I'm retired, and I don't know if I have that much time left!
[food] Cookin' cornbread on a bbq grill. It's fun!
- Thread starter Michiana MaJo
- Start date
Hey, MaJo, know what ya mean!
It's almost idiot proof! I just about got it right the first time!
But to be safe, ya really need to stand there and watch it. (Not be in the kitchen making salad like I was.)
It is hard to give a time for how long to keep on the fire because it depends on how hot the coals are. (I put the skillet to the side of the grill where it was not as hot as in the middle.) Off hand I'd say about ten to twelve minutes cooking time. Then, flip the contents of the pan onto another hot pan for a few more minutes to cook/brown the top. (Have tried covering the skillet, too, with a larger pot (not a lid), but that really didn't seem to make a difference.)
The reason I'm going to all this effort, is that if we really ever get in a position where we can't get fresh bread, I know we'd enjoy having something like corn bread to go with our rice and beans.
LOL...got several hundreds of pounds of charcoal in our preps. Another tip! I had left one bag of briquets outside when it rained for several days. The whole sack turned into a bag of black slurry! I probably could have dried the mess out and perhaps tried to reform the briquets somehow, but I was so disgusted, I just threw the entire mess out.
So, like yer powder, keep yer briquets dry!
One slow learner.
Lurkess
It's almost idiot proof! I just about got it right the first time!
But to be safe, ya really need to stand there and watch it. (Not be in the kitchen making salad like I was.)
It is hard to give a time for how long to keep on the fire because it depends on how hot the coals are. (I put the skillet to the side of the grill where it was not as hot as in the middle.) Off hand I'd say about ten to twelve minutes cooking time. Then, flip the contents of the pan onto another hot pan for a few more minutes to cook/brown the top. (Have tried covering the skillet, too, with a larger pot (not a lid), but that really didn't seem to make a difference.)
The reason I'm going to all this effort, is that if we really ever get in a position where we can't get fresh bread, I know we'd enjoy having something like corn bread to go with our rice and beans.
LOL...got several hundreds of pounds of charcoal in our preps. Another tip! I had left one bag of briquets outside when it rained for several days. The whole sack turned into a bag of black slurry! I probably could have dried the mess out and perhaps tried to reform the briquets somehow, but I was so disgusted, I just threw the entire mess out.
So, like yer powder, keep yer briquets dry!
One slow learner.
Lurkess
Michiana MaJo
Deceased
Thanks for the response, Lurkess. I was being silly, but it is nice to get further instructions. I agree that if the time came that baking a yeast bread was too difficult, this is the way to go.
I must have several hundred pounds of briquettes, too, but they are stored in the garage. What a mess yours must have been after being wet!
Have you ever tried making pizza on the grill? It sounds interesting- I've seen a couple of recipes for it. I just never take out the grill for just myself, tho would, in an emergency situation.
I must have several hundred pounds of briquettes, too, but they are stored in the garage. What a mess yours must have been after being wet!
Have you ever tried making pizza on the grill? It sounds interesting- I've seen a couple of recipes for it. I just never take out the grill for just myself, tho would, in an emergency situation.
Great idea Lurkess! I need to do this - got a stack of bags of charcoal briquettes higher than my head in the garage - and several 5 pound bags of corn meal! That corn meal isn't going to last forever! So I can use a well oiled cast iron skillet - lid or no lid. I can flip it over inside the skillet once it is fairly well done?
I have baked muffins on the cast iron stove - a much lower heat situation. You can put a muffin pan or pie pan inside a larger covered baking pan like a roaster or dutch oven. The larger metal container acts like an oven. When you do this, you need to put the inside pan on top of a trivet or something to hold it up off the bottom of the large pan. The corn bread probably won't brown in this situation, unless the briquettes are hot enough! Thanks for the ideas1
I have baked muffins on the cast iron stove - a much lower heat situation. You can put a muffin pan or pie pan inside a larger covered baking pan like a roaster or dutch oven. The larger metal container acts like an oven. When you do this, you need to put the inside pan on top of a trivet or something to hold it up off the bottom of the large pan. The corn bread probably won't brown in this situation, unless the briquettes are hot enough! Thanks for the ideas1
LOL, didn't see the alert about the board being down tonight. Typed a long reply and hit submit and sent it somewhere into cyberspace! It must have gotten lost.
Anyway wanted to give you an update on tonight's baking experiment.
Wanted to try baking regular yeast bread. Got some frozen ready dough from the store. Again, trying for technique. Of course, during hard times there might not be any frozen dough or a running freezer to put it in.
Made six dinner rolls and a small loaf from one of the three frozen dough loaves in the package. Thought the smaller rolls might bake faster than a large loaf. They came out well.
What I did was to use an old cast iron, medium weight hibachi lined with tin foil as a lid. Put the rolls on a heavy weight aluminum pan. These took a while to bake as the coals were not that hot yet.
After dinner used the remainder of the dough for a small loaf. The top was beautiful. A nice brown crust (Had brushed with oil and sprinkled parmesan cheese on top). However, LOL, the bottom was charcoal! Got engrossed in watching "Touched by an Angel" instead of the grill! The baking time for the loaf would have been about one-third of the time it took to bake the rolls because the coals were very hot.
MaJo, want to try pizza too. This frozen dough can also be used for making pizza.
Y2KO, thanks for the dutch oven tip. Will try that method soon. Also want to try making muffins. Would love to have a cast iron stove. I'm jealous.
As for making the corn bread. I tried two different methods concerning the skillet. The first time, when the coals were not that hot yet, I put the empty, oiled skillet on the grill to heat up. Then filled it with the corn bread mix after it had gotten good and hot. The next time I just filled the skillet before putting it on the grill; however, the grill was a lot hotter that time. In the end, it did not seem to make any difference which method I used. The results were about the same.
Am looking forward to trying brownies next!
Lurkess
Anyway wanted to give you an update on tonight's baking experiment.
Wanted to try baking regular yeast bread. Got some frozen ready dough from the store. Again, trying for technique. Of course, during hard times there might not be any frozen dough or a running freezer to put it in.
Made six dinner rolls and a small loaf from one of the three frozen dough loaves in the package. Thought the smaller rolls might bake faster than a large loaf. They came out well.
What I did was to use an old cast iron, medium weight hibachi lined with tin foil as a lid. Put the rolls on a heavy weight aluminum pan. These took a while to bake as the coals were not that hot yet.
After dinner used the remainder of the dough for a small loaf. The top was beautiful. A nice brown crust (Had brushed with oil and sprinkled parmesan cheese on top). However, LOL, the bottom was charcoal! Got engrossed in watching "Touched by an Angel" instead of the grill! The baking time for the loaf would have been about one-third of the time it took to bake the rolls because the coals were very hot.
MaJo, want to try pizza too. This frozen dough can also be used for making pizza.
Y2KO, thanks for the dutch oven tip. Will try that method soon. Also want to try making muffins. Would love to have a cast iron stove. I'm jealous.
As for making the corn bread. I tried two different methods concerning the skillet. The first time, when the coals were not that hot yet, I put the empty, oiled skillet on the grill to heat up. Then filled it with the corn bread mix after it had gotten good and hot. The next time I just filled the skillet before putting it on the grill; however, the grill was a lot hotter that time. In the end, it did not seem to make any difference which method I used. The results were about the same.
Am looking forward to trying brownies next!
Lurkess
Thought I'd start experimenting with trying to bake breads on a charcoal grill (actually a very heavy cast iron hibachi).
To make corn bread...sometimes called johnny cake, I used those little boxes of Jiffy Corn Bread Mix. Just add egg and milk! Of course working from scratch is probably much better, but I was more interested in the actual baking procedure to see if I could get acceptable results.
Been using small well oiled cast iron frying pans. Found a darlin' little corn bread pan (cast iron pan with divided sections) at a local thrift shop the other day...don't think that size is even made anymore.
IMHO, the key to making this method work is really oiling those pans well and closely monitoring the bread so that it doesn't burn. (Made a few mistakes there, hehehe. Corn bread kinda looked like the charcoal briquettes!)
Anyway, I'm getting better and last night we enjoyed fresh corn bread with our bbq...and didn't even have to heat up the kitchen baking it!
Am working on other breads, too. Just haven't had the time to perfect the method(s) yet.
So, if yer out there grillin' this summer, why not try making a skillet of cornbread to go with that grilled chicken? We learn through practice, and now is a good time to start learning.
Lurkess
To make corn bread...sometimes called johnny cake, I used those little boxes of Jiffy Corn Bread Mix. Just add egg and milk! Of course working from scratch is probably much better, but I was more interested in the actual baking procedure to see if I could get acceptable results.
Been using small well oiled cast iron frying pans. Found a darlin' little corn bread pan (cast iron pan with divided sections) at a local thrift shop the other day...don't think that size is even made anymore.
IMHO, the key to making this method work is really oiling those pans well and closely monitoring the bread so that it doesn't burn. (Made a few mistakes there, hehehe. Corn bread kinda looked like the charcoal briquettes!)
Anyway, I'm getting better and last night we enjoyed fresh corn bread with our bbq...and didn't even have to heat up the kitchen baking it!
Am working on other breads, too. Just haven't had the time to perfect the method(s) yet.
So, if yer out there grillin' this summer, why not try making a skillet of cornbread to go with that grilled chicken? We learn through practice, and now is a good time to start learning.
Lurkess