dessert to follow BBQ?

[olewarthog]

Banana pudding

+1 Nanner puddin' :clap2:

 

[teej]

+1 Nanner puddin' :clap2:

Classic Southern staple. I may have to turn in my Georgia citizenship for forgeting about it.

 

[tpope]

Nanner pudding from scratch.

 

[nucornhusker]

When in season, we love strawberry-rhubarb cobbler cooked in the grill. I like to add a little apple smoke with it.

 

[Ryan Chester]

DDDAAAUUUUYYYYMMMM ...That cobbler looks excellent!

 

[Smokin Hebrew]

It would seem that a lot of people like Cobbler and that's what I make when I'm putting on a BBQ feast.

I found this Paula Dean recipe a few years ago. It's very easy and is always a big hit. http://www.foodnetwork.com/recipes/paula-deen/peach-cobbler-recipe/index.html

 

[Cast Iron Chef]

Grilled bananas with rum, chocolate and a scoop if ice cream. Phubar makes some nice ones. Was a big hit at a work party recently.

 

[T-Man]

Banana pudding or cobbler/ pie and ice cream... Mmm...

 

[fingerlickin']

How about some monkey bread. :grin:

 

[Stoke&Smoke]

I kind of like key lime pie. It cuts through the fat from the bbq

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[nucornhusker]

How about some monkey bread. :grin:

That looks amazing!

 

[spincast]

Two words - grilled doughnuts.

Get some plain glazed donuts (don't bother with chocolate or sprinkles or anything, sugared is ok). Put them on the grill for about 30 seconds. Just enough to get nice grill lines, they'll be warm, gooey, and just a little smoky. Eat them immediately. You really need to serve them to people right off the grill.

Amazing.

And people always think its just cool.

 

[gtr]

Lemon ice box pie, simple and compliments que nicely.

This right here!

Get a box of Graham crackers, crush them up (or get the box of already crushed up - better). Mix with 6 TBSP sugar.

Melt 3 sticks butter in a 9x13 pan in a 425 or 450 degree oven (watch it close!)

Combine cracker crumbs, sugar and butter in a bowl to make crust. Pat into pan. Brown off in oven (takes 5-10 minutes).

Meanwhile, mix 2 cans condensed milk with 7.5 oz lemon juice (I use those frozen minute maid thingees - not the concentrate, but the little yellow bottles of juice - you could use juice from actual lemons as well, but why start getting natural at this point?)

Pour filling on hot crust, let it cool a little, stick it in the fridge to set, then practice accepting compliments graciously.*:bow:

 

[Ground Pounder]

+ a million on Nanner pudding and Peach Cobbler.

Also like fruity-jello salads when it's blazin' hot outside.

We also make spiked fruit jello shots - soak a bunch of fruit in the liquor of your choice (peaches and cherries in vodka, for instance), make up some normal jello shooters, and instead of adding alchohol, add one piece of the spiked fruit to each. Also lets you try different flavor combinations (peaches spiked with vodka in an orange jello shooter is one of my favs.)

 

[gtr]

How about some monkey bread. :grin:

The problem with monkey bread is that it's impossible to stop eating it. Totally impossible.

 

[WvSmoke]

Someone mentioned grilled stonefruit:

With homemade ice cream:

Blueberry cobbler:

With homemade ice cream:

 

[Skidder]

Some grilled fruit and sherbert I did for a throwdown years ago.

 

[BBQ PD]

Jack Daniels :becky:.

 

[fingerlickin']

The problem with monkey bread is that it's impossible to stop eating it. Totally impossible.

Try dat bro. I always end up feeling sick. Those little balls are addicting, like little balls of crack. But I can't bake for chit and the directions are on the package of biscuits.

 

[Booking It]

I'm not really a dessert person. I like to snack on desserts, but rarely have them after a meal. But after BBQ, I find myself wanting acidic things like lemon bars/cake or sherbet. Maybe it's the final balance to the salt, sweet and savory mix that comes with 'que?