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I have a recipe for y'all but can't figure out at the moment how to cut and paste it in here...
#1 - December 08, 2009, 05:50:45 am
« Last Edit: December 08, 2009, 05:58:31 am by grizmt »

Mike (AZBarbeque)

  • Karma: 89
When you paste, you have to replace all the , " ' & ;  then it will work..
#2 - December 08, 2009, 06:10:53 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) -
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering -

If God wanted us to be Vegetarians, why did he make animals out of meat??


I will save it as a word, open office, or adobe document. If it's good enough to post here, a copy is going in My Recipe Box. Make any changes you need to it, and then copy and paste it to the forum.
#3 - December 08, 2009, 06:43:51 am


BLACKBERRY CLAFOUTI, I used Huckleberries and it came out great.

Prep Time 10 minutes
Cook Time 45 minutes
   1 tablespoon softened butter
   1 cup whole milk
   1/4 cup heavy cream
   2/3 cup all-purpose flour
   3 large eggs
   1/4 cup granulated sugar
   1 tablespoon grated orange zest
   2 teaspoons vanilla extract
   1/4 teaspoon salt
   4 cups fresh blackberries
   1 tablespoon confectioners sugar

Preheat an oven to 350F. Butter a 9 inch by 9 inch square baking dish or a 9 inch deep-dish pie round with the softened butter.
In a large bowl whisk together the milk cream flour eggs sugar orange zest vanilla extract and salt until it forms a smooth thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2 to 4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
Transfer the dish to a heatproof surface and arrange the blackberries over the hot batter. Pour the remaining batter over the blackberries and bake for 35 to 40 minutes until a knife inserted in the center comes out clean.
Sprinkle the confectioners sugar over the finished clafouti and serve it warm.
This blackberry clafouti recipe makes 8 servings.

This tasted alot like fruit Crepes and it lasted only 1 night in our house.
#4 - December 08, 2009, 03:43:03 pm
« Last Edit: December 08, 2009, 03:46:26 pm by grizmt »


  • Karma: 19
I bet these would be great at the holiday party?  hint hint!
#5 - December 08, 2009, 04:01:51 pm
I love animals.  They're delicious!
VRM Pit Crew


  • Karma: 9
CLAFOUTI? A little penicillin is all you need.

The wiki article mentions Yorkshire Pudding. I can do that.

I took this one out of the oven a tad early, and cut into it. Popped it back in and it caused no problems. The gravy came out great, so I wound up having 4 pieces. Pig. <snort, snort>
#6 - December 22, 2009, 05:09:30 pm
« Last Edit: December 22, 2009, 05:24:53 pm by azkitch »
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!


  • Karma: 0
Blackberry clafouti? Hmmmm sounds interesting. I might have to test this recipe out. 
#7 - December 23, 2009, 02:59:02 pm
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador

D-dog's BBQ Rubs,
So good they're better than Ketchup!


  • Karma: 1
I have never even heard of that....... how is ?
#8 - December 23, 2009, 10:57:46 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..


If someone reminds me I'll try to make one at the Havasu comp.
#9 - January 10, 2010, 05:27:16 am


  • Karma: 7
If someone reminds me I'll try to make one at the Havasu comp.

Here's your reminder - Make one for the Havasu Comp.
Can't wait to try it out!
#10 - January 11, 2010, 10:02:28 am
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year


Smitty, I'm set to make one or two so I can share..... Hopefully I've got enough huckleberries left to make the two, there's something I've gotta check on!
#11 - February 03, 2010, 05:37:45 am

Mrs. McFrankenboo

We'll be expecting this for the midnight appetizer party!
#12 - February 03, 2010, 08:49:02 am


Okey dokey.... Hopefully I'm allowed to stay up that late  :D :D :D
#13 - February 03, 2010, 09:01:34 am


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