The Smells of the U.P.

I had a busy day today, ok not really. But I was busy this morning trying to decide how I wanted to cook the ribs today (reminds me of someone else I know trying to decide between polka dots or plain fabric). Of course they were going into the smoker but the big decisions needed to be made. Do I want to marinade them or put a rub on them. Tough decisions but I finally made up my mind. What really made my decision was when I looked into the cupboard and there staring me in the face was some left over rub from another rib cook out. The bbq sauce decision was an easy one since I had spent yesterday making some.

I really hadn't planned on writing about the ribs but they came out so good tonight I thought they deserved at least a mention. I used the St. Louis cut this time instead of the baby back style I normally use. The St. Louis cut has more meat on them and as I found out also takes longer to cook. This might possibly be my best effort yet cooking ribs I am going to give them a 4.75 out of 5 with the only improvement needed is a little more cooking time.

The real reason for tonight's post is this:

I know of a couple of hoodlums out there will know what all this is for and I hope they are drooling right now. This is the peach cobbler we used to make when we were at the cabin or out camping. I think this could possible be one the the best smells in all the world, peach cobbler cooking over an open fire at night. Brings back memories.

This is one of the simplest cobblers to make. Just follow the pictures.

Start by lighting a fire in the chimney starter.


Dump everything into the dutch oven.


Cook. Oh the smells when it is cooking.


Take off the fire when done.


Serve with ice cream and enjoy.


I wanted to make this tonight because I haven't made it for a couple of years and I thought I might need a trial run before I make it next weekend. (By the way do I need to bring my dutch ovens with me or will there be one or two available?)

What could be better, bbq ribs and peach cobbler, oh yeah.