Been baking on my kettle for years. I mean, why waste those coal just on the main dish? Bake some rolls or a nice pullapart or corn bread before sticking the meat on, and then finishing off with some apple or peach pie. Always surprises people that the grill has so much versatility
allthingsbbq I made your pie recipe yesterday on my Kamado. Ended up adding some guava chips for a touch of smoke, with kiawe lump charcoal which we have a lot of here in Hawaii. So good! I took a couple pics and tagged you on my Instagram post. My account is private but of course I’ll accept your request if you want to check them out: bk_wayne. Mahalo (Thank you) chef Eric! 🤙🔥💨🥧
For some reason I always thought Key Lime pie was difficult to make. Great video. Love how you simplified it and made a quick easy side for the Holiday's. Appreciate it.
@@chubtexas5832...this guy is one of our close friends, an amazing chef, and (not to mention) one of our favorite people. Tom has a single rule, and he says it to end every video he does, "let's be good to one another."
What I really appreciate about most of your videos is the attention to detail on each component. The pre-fab crusts, condensed milk, and juice just don't feel like the same level of quality atbbq usually does. Nothing personal, I'm still a big fan, and obviously it's nice to include some simpler recipes for folks who may be intimidated by something more complex. I also do appreciate that the point was to highlight the grill-as-oven feature, but you've set the bar pretty high.
Most key limes in the US are no longer grown in the Florida keys. The reason that key limes became well known in the first place is that the Florida keys have an incredibly alkaline soil type, meaning that the usually harshly acidic key lime would be mellow and sweet, with a flavour profile more similar to a Persian lime. Most of the ones for commercial sale nowadays are grown in other areas, meaning that they really just don't taste as good, and you're honestly better off using persian - about 3-4 average persian limes make a damn good lime pie.
