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

CLASSIC APPLE CRISP

  Date: December 25, 2015
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This recipe from the King Arthur Flour website was one of two desserts I made for Christmas 2015. It did have a lot of ingredients, but other than coring, peeling and slicing the 3 pounds of apples it wasn’t too labor intensive. Do leave a good chunk of time, it took me nearly 1 hour. The filling ingredients get mixed and the topping elements are mixed. The sliced apples are tossed with the other filling ingredients and the topping goes on after that. The crisp bakes for 1 hour and is served when it has cooled a bit. This dessert turned out really well as did the bread pudding. At first everyone was saying they were too full after the French onion soup, and prime rib dinner to have dessert. Then one person tried a small slice of each dessert and told everyone they HAD to try these. people took small portions first and then most came back for more. This was a sign of how well the desserts turned out.
Recipe Source:
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King Arthur Flour Website
King Arthur Flour Website:
Here is the recipe from the King Arthur Flour Web Site: CLASSIC APPLE CRISP
Grill:
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Big Green Egg
Indirect Grilled:
Using Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • BGE S-S Grill Grid (Level 6)
  • BBG-Digi Q Pit Controller
  • W-S GoldTouch Nonstick 9"x 9” Cake Pan
  • Ranch-T Lump Charcoal