My husband loves me. I know he does. But he has come to be a true Texan since his move here as a kid and he may love traditional smoked BBQ just as much as he loves me. He loves so many things about it. The methods, the tricks of the trade, the secrets, and the historical aspects of BBQ, especially Texas BBQ, all draw his attention. So, in honor of Father's Day, he smoked himself (and us I guess) a brisket. To Peter, a BBQ addict, that means a large untrimmed piece of meat that looks like something off of The Flintstones and will feed us for a week. Granted, we did have company over for this meal, but we will be eating brisket for the next few days Forrest Gump style....brisket sandwiches, brisket tacos, brisket baked potatoes...you get the idea. He keeps his rub and preparation methods a secret, (hint: He soaks it in Dr. Pepper overnight.) and I love it with the typical Texas sides - cole slaw, potato salad, baked beans, pickles, onions, and a slice of white bread. My contribution was the sides and dessert - peach cobbler. When my husband and I were getting married, some family and friends gave me a kitchen shower and each guest brought a recipe. My dad's contribution was his peach cobbler and so I thought it was fitting to make that for him for Father's Day. And a little secret....left over cold peach cobbler makes for a yummy breakfast the next day!
Peach Cobbler:
1/2 cup butter or margarine (1 stick)
1 cup granulated sugar
1 cup all purpose flour
1 tbsp. baking powder
3/4 cup milk (I've used skim - it works just fine.)
3 cups peaches, sliced (It's your choice if you leave the peels on. I take them off and if it's not peach season, you can use canned peaches or canned peach pie filling.)
1/2 cup brown sugar
Melt butter on the stove top and wait for that nutty smell and light brown color. (But, don't let the butter burn.) Pour the butter into an ungreased 8 in. square baking dish. Then, in a separate bowl, mix the granulated sugar, flour, baking powder, and milk. Pour that mixture over the butter as evenly as you can and DO NOT STIR! It's really important that you not stir it. It will look like it's not mixed in and that's okay. STILL DON'T MIX IT and arrange the peaches on top. Sprinkle the peaches with brown sugar. Bake at 350F for 40-45 minutes and magically the batter will rise to the top and cover the peaches. You can serve this warm, at room temp, or like I said before, cold the next morning for breakfast. It's awesome with a scoop of Blue Bell Homemade Vanilla ice cream, made right here in Texas.
