Our Weekend {Recipe: Peach Cobbler}

This stuff was devoured at our annual Laner Labor Day Block Party (you know - LLDBP) this weekend.

LLDBP is a pretty good time.  I think this year was the best turnout yet.  Perhaps the best weather yet, too.  Saturday ushered in a rain system after a stifling, humid Friday with temps in the triple digits.

 

That left The Stallion and the rest of the boys of The Lane reaching for their jackets at 6am on Sunday when they were out setting up the smokers for the ribs and pork butt.

Smoking meat is a big commitment, man.  Especially with our makeshift smoker.  This guy needs constant, undivided attention to keep a steady temp.

Luckily we were able to convince the rest of the jokers just standing around to keep an eye on things while The Stallion and I went on a run.  We'd been cooped up on Saturday and were ready to hit the pavement.

Exercise is usually a good idea when you're about to imbibe on copious amounts of meat, sides, and alcohol.

And particularly when you're show-offs like us.

The Laners were waiting for us upon our return (I don't think they'd done so much as open the smoker box while we were gone) and cheered us on to the finish line.

I beat The Stallion.

I don't think anyone was surprised.

The boys had a bloody waiting for The Stallion at the finish line.

Of course.

(So there was one thing they did while we were gone.)

These jokers really are getting smarter and smarter every year.

For example.

They threw on a few racks of ribs with the pork butts first thing in the morning so they'd have something yummy to eat for lunch.

...and to ensure they got some of said phenomenal ribs before they were attacked at dinner time by every man, woman, and child.  There have been years where the smokers miss out.  Devastation ensues.

When all this meat came off the smoker and had to be cut and pulled, my itty bitty kitchen was quite the sight.

I can still picture them all crammed in there, standing over the trash can, the sink, a pan, the back door, a plate, each one putting back one rib in 5 seconds flat, barely allowing themselves time to breathe.

After they were done getting their fill for the moment, they whizzed through the prep assembly line in order to get the goods out to the masses.

I think there's still BBQ splatters on my ceiling.  And my cabinets.  My shoes still stick to the floor in there a little bit, too.

Boys.

It was entertaining watching them [try to] orchestrate the Washers Tournament.  (Washers = bonafide, official sport of The Lane.)

All the funny guys kept saying, 'S'gonna be dark by the time they get this thing started.'

Who's laughing now?

But it's no big deal.  We have lights for this kind of thing.

Of course.

Bonafide, I tell you.

The next day when I woke up to go to bootcamp, it was around 50 degrees.  I basked in the calm following the storm, and really loved the warmth from my coffee.

Jade and Cooper really loved all the surprise tidbits of food they kept coming across.




Oh, yes.  That scrumptious peach cobbler.

Here 'tis.


Peach Cobbler
Makes 10-15 servings
Adapted from Paula Deen.  And yes, I did take out copious amounts of butter, believe it or not.

• 4 c. peeled, sliced peaches
• 2 c. sugar, divided
• 1/2 c. water
• 4 T butter
• 1 1/2 cups flour
• 2 1/4 t. baking powder
• 3/4 t. salt
• 1 1/2 c. milk
• 1 T ground cinnamon

1. Preheat oven to 350 degrees F. 
2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. 
3. Put the butter in a 3-quart baking dish and place in oven to melt (the shallower, the better, in my opinion - I like a higher crispy:soft ratio). 
4. Stir together remaining 1 cup sugar, flour, baking powder, and salt with a fork until combined.
5. Gradually add milk while whisking; continue whisking until no lumps remain. Pour mixture over melted butter. Do not stir. Carefully spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon. Batter will rise to top during baking. Bake for 30 to 45 minutes, until top is golden brown and crisp. 
6. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Yes, the cobbler will look like a weird, soupy mess when you put it in the oven.

But during baking, the pancake-like batter rises to the top! (just do better than I did the first time I made this and don't just plop all the fruit into the center. And use a shallower baking dish. 9x13 would be perfection!)