Bludso’s BBQ recipes: Mother’s Blackberry Cobbler

Mythical pitmaster Kevin Bludso has a brand new ebook out, “Bludso’s BBQ Cookbook: A Circle of relatives Affair in Smoke and Soul,” from Ten Pace Press. Section memoir and section cookbook, the amount provides up recipes for barbeque classics, aspects and truffles impressed by means of his circle of relatives and his Bludso’s BBQ eating place in Los Angeles.

This Bludso circle of relatives favourite — impressed by means of Bludso’s mother, in fact — showcases summer season’s berry bounty and amps up the flavour with vanilla, cinnamon and recent lemon juice. It’s dubbed a cobbler, nevertheless it’s in fact extra like a pie, with a flaky pastry backside crust and  lattice topping.

Mother’s Blackberry Cobbler

Serves 8 to ten


8 cups all-purpose flour, or as wanted

2 tablespoons granulated sugar

Kevin Bludso stocks his circle of relatives recipes and pitmaster technology in his new cookbook, “Bludso’s BBQ Cookbook: A Circle of relatives Affair in Smoke and Soul.” (Ten Pace Press) 

4 teaspoons kosher salt

2½ cups chilled vegetable shortening

2 eggs

1 cup water, or as wanted

2 tablespoons distilled white vinegar


3 cups canned or frozen blackberries

1 cup packed gentle brown sugar

2 teaspoons recent lemon juice

2 tablespoons cornstarch

1 teaspoon floor cinnamon

1 teaspoon vanilla extract

1 pinch kosher salt


Warmth the oven to 350 levels.

To make the crust dough: In a big bowl, stir in combination the flour, sugar and salt, blending smartly. Upload the shortening and, the use of a pastry blender or a fork, paintings it into the flour aggregate till crumbly and the bits of shortening are the dimensions of peas.

In a medium bowl, whisk in combination the eggs, water and vinegar. Upload lots of the liquid to the flour aggregate and stir along side a fork till all of the elements are frivolously moistened and the dough holds in combination, including extra water if wanted. If the combination is just too rainy, you’ll upload a bit of extra flour. The dough must grasp its form and be neither cheesy nor crumbly and dry. Knead the dough within the bowl to convey it in combination right into a clean ball.

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Calmly flour a big paintings floor and switch the dough onto it. Divide the dough in part and set part apart, protecting it with plastic wrap. The use of a floured rolling pin, roll out the opposite part right into a rectangle about 14 by means of 18 inches and 1/8 to ¼ inch thick. Roll the dough up at the rolling pin, then unfurl it over a 9- by means of 13-inch baking dish, easing it onto the ground and up the perimeters. Trim any extra, leaving a 1-inch overhang. If the dough tears, don’t concern about it; simply press it again in combination within the dish.

Flour the paintings floor once more. Take the rest dough ball, reduce it in part and roll one part right into a rectangle about 6 by means of 15 inches and 1/8- to ¼-inch thick. Duvet with a kitchen towel and put aside. Flour the skin once more, take the general dough ball and roll it right into a rectangle about 6 by means of 11 inches and 1/8- to ¼-inch thick. Duvet with some other kitchen towel and put aside. (For more straightforward dealing with, switch the doughs to floured parchment and retailer them, coated, within the fridge, till it’s time to reduce them and weave the lattice.)

To make the filling: In a medium bowl, mix the blackberries, brown sugar, lemon juice, cornstarch, cinnamon, vanilla and salt. Stir to combine smartly. Pour the filling into the ready baking dish.

The use of a chef’s knife, reduce each and every reserved sheet of dough, long-ways, into even 1-inch- huge strips. Position the six longest strips frivolously around the duration of the filling. Lightly weave within the six shorter strips around the width to shape a lattice best. Crimp in combination the ends of the strips with the ground crust overhang, trimming off any extra dough. Position the baking dish on a big baking sheet and switch to the oven.

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Bake the cobbler till the filling has thick effervescent within the heart and the pastry is gentle golden brown, about 1 hour. Let the cobbler relaxation for approximately 10 mins earlier than serving. Leftover cobbler will stay, tightly coated, within the fridge for as much as 6 days.

— Reprinted with permission from “Bludso’s BBQ Cookbook: A Circle of relatives Affair in Smoke and Soul.” Copyright © 2022 by means of Kevin Bludso. Printed by means of Ten Pace Press, an imprint of Penguin Random Space.