The trick is to smoke the meat and not make the meat smoke

CAST-IRON GINGERBREAD COOKIE

  Date: June 28, 2014
  Favorite: Desserts
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Who hasn't dreamed of a pie-sized gingerbread cookie? This recipe from Grill It! (2014) was irresistable, once I saw it I knew I had to make it. It was a simple recipe. The wet ingredients were mixed in a stand mixer & the dry ingredients were hand mixed together and added to the stand mixer. The ingredients were poured into a cast iron skillet coated with butter and it went onto the BGE. It took about 22 minutes to get the cookie the right color, and I spun the pan around 180 degrees midway through. The cookie was topped with some grilled pineapple and was served a la mode. It was amusing because the recipe called for the finished cookie to be cut into pie-shaped wedges, and I was afraid the pieces would be too big for people. To keep the size of the pieces smaller, I cut it into 14 smaller rectangular pieces so save people from over eating. My efforts were for nothing as people were having 2 or 3 pieces as restraint went right out the windows. The cookies were excellent. They had great ginger flavor, despite not using real ginger root and only ground ginger. The molasses added nice flavor as did the ground cinnamon. I was worried these cookies might come out too crispy and be difficult to chew. They had a crispy upper and lower crust with a soft and chewy middle. There are other recipes for skillet cookies this magazine and I will be trying them out real soon.
Related Photo Entries:
Recipe Source:
Alt image
Meathead
Better Homes & Gardens Grill It! 2014:
Cast-Iron Gingerbread Cookie - Page 134.
Grill:
Alt image
Big Green Egg
Indirect Grilled:
Using Big Green Egg Kamado Cooker
Gear:
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • 10" Cast Iron Skillet
  • Maverick ET-732 Remote Read Thermometer
  • Wicked Good Weekend Warrior Lump Charcoal