The trick is to smoke the meat and not make the meat smoke
CAST-IRON GINGERBREAD COOKIE
Date: June 28, 2014 Favorite:Desserts Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Cast Iron Gingerbread Cookie: this was one of these things I knew I had to make the second I saw the picture.
The dough used: all-purpose flour, shortening, salt, ground cinnamon, an egg, molasses, unsalted butter, baking soda, ginger, sugar and ground cloves.
Dry ingredients were mixed together first.
The finished mixed dry ingredients.
The shortening and butter or blended in the stand mixer.
The egg was added next…
… followed by the molasses.
The dry ingredients were added to the mixer in stages.
The finished cookie dough was placed in the bottom of a greased cast-iron skillet, which is now cooking indirectly on the Egg at 350 degrees.
The cookie is done. It is pulling away from the edges of the pan a bit and a toothpick placed in the middle comes out clean.
The gingerbread cookie was topped with four grilled pineapple slices. For presentation purposes while we were eating the main meal, I left the cookie in the pan.
Looking at this picture I can easily see why I had to make this dessert.
To serve the cookie, I brought it back to the kitchen, removed it from the pan and used in electric knife to cut it into square slices.
I served the cookie with some vanilla bean ice cream. The flavor was amazing and the texture was perfect: it was chewy with a little pull to it, but not so hard you would break a tooth biting into it
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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.