Sweet Potato Rolls

On a recent episode of Southern at Heart Chef Damaris was making her grandma’s potato rolls which made me wonder if it could be done with sweet potatoes. Sure enough, a Google search lead to several recipes so I picked 3 that looked good and altered/combined them into one I wanted to try. I started with baking a large sweet potato in the PG1000 from Cookshack until it was tender;

IMG_0543 IMG_0555

I heated the milk and added the yeast to it and let it set for about 5 minutes, then blended everything but the flour in the stand mixer. I used shortening instead of the butter that the other recipes called for in an attempt to keep the rolls light and fluffy. I added the flour 1 cup at a time  just until it was mixed, making a very sticky dough. The dough was covered with a clean towel and allowed to rise for almost 3 hours

IMG_0556

While the dough was rising I started on supper. Kristi had been wanting a fire pit so that’s what she got for our anniversary. When she got home that evening she had to cook supper on it, but that was just roasting some wieners and for dessert we had roasted marshmallows.

IMG_0518

I bought the fire pit with a cooking grate and used that to make some turkey steaks for supper.

IMG_0558

After the dough was allowed to rise I covered it with plastic wrap and put it in the fridge until morning since I wasn’t going to bake it right away. Sunday morning I got the dough out, floured my work surface and the dough and pressed it into a large disk.

IMG_0562

I then divided it in half and rolled the 2 halves, then divided each one into 12 sections,

IMG_0563

then rolled them into balls, and placed them into a greased baking pan and let them rise for another hour.

IMG_0564

While they were rising I made some Scotch Eggs using my home made sausage and cooked them in the PG1000.

IMG_0565

By the time they were done it was time to put the rolls in and let them bake at 400° for 20 minutes. As soon as they came out I brushed the tops with some melted butter.

IMG_0568IMG_0569

And this was our breakfast:

IMG_0566IMG_0570

As you can see, the rolls came out light and airy. They are good warm or cold and have a mild flavor that doesn’t conflict with any jams or jellies that you might want to put on them. You could also make these with regular potatoes. I wonder if it would work with left over mashed potatoes? I guess that will be something to try on another day…….

Naughty Nurses BBQ Sweet Potato Rolls

Ingredients:

  • 1 cup of milk
  • 2 tablespoons Brown Sugar lightly packed
  • 1/4 shortening
  • 1 packet quick acting yeast
  • 1 1/2 teaspoon table salt
  • 1 large egg
  • 1 cup sweet potato mashed
  • 3 cups all purpose flour

Instructions:

  • Warm milk to 90°, if you go much over that allow it to cool before adding yeast. Let set for 5 to 10 minutes.
  • Combine potato, shortening, sugar and salt. Add milk and yeast mixture when it is ready.
  • Add flour 1 cup at a time and mix just until no dry flour is visible. Do not over mix! You will have a very sticky dough at this point.
  • Cover with plastic wrap or a clean towel and allow to rise at least 2 hours, and as much as 5 hours.
  • The dough is ready at this point, but it will be easier to work if it refrigerated for 2 hours and can be refrigerated overnight if desired.
  • Sprinkle your work surface with flour and turn dough out on top of it, then sprinkle a little more flour on top. Press dough into a large disk about 1/2 inch thick.
  • Divide dough in half and make 2 rolls, then divide each roll into 12 balls.
  • Place balls in a well greased baking dish, cover and allow to rise for another hour.     The number of balls in a pan can vary, 12 in a 9×13 pan will allow the edges to just touch. Feel free to experiment!
  • Bake at 400° for 20 minutes until done and tops are golden brown. Immediately brush tops with melted butter.
  • If you have any leftovers, they will keep several days in an airtight container.

 

 

Balloons, Blues & Barbecue

This past weekend we were in Parsons Kansas for the Balloons, Bikes & Barbecue contest. This has become one of our favorite events of the year. As the name implies, the weekend includes a balloon glow, blues music and of course, a barbecue contest.

Unfortunately we didn’t make it out to where they do the balloon glow on Friday evening this year but we did hear it was quite the sight. You can see some of the pictures here.

We had the usual taco bar dinner Friday night and we got the news we had been expecting; several teams had cancelled and we would need to split, so Naughty Nurses Second Shift would make their first appearance of the year. Since we were pretty much expecting this to happen we had enough equipment and meat for 2 teams. It really messes with our timing having to cook as 2 teams instead of together, but we pulled it off again.

Of course Saturday morning we had a breakfast furnished by the organizers of oatmeal pancakes and sausage. This alone makes the contest worth attending;

Yummers!

Yummers!

Add a little peanut butter and a steaming cup of coffee and it’s heaven in Parsons!

The cook was pretty uneventful, yet stressful since we were each cooking alone instead of as a team with twice as much to do. But we both got everything turned in on time, including our desserts. Kristi made a peanut butter cheescake with a candy bar topping and I made a combination German Chocolate and Turtle cake in a dutch oven.

IMG_0530IMG_0531

This was the first time I’d tried this recipe, I should have used a skillet instead of the dutch oven and along with a couple other changes it will be a contest entry again.

Soon it was time for awards and Kristi started it off winning the dessert category with a perfect 180! Anyone that thinks you can’t make a winning dessert on a grill has never cooked on a Cookshack PG1000. My cake came in 5th, which wasn’t bad. In the meat categories, Greg earned 3 calls with 10th chicken, 9th ribs and 7th in brisket while Kristi got one call with a 7th place pork call. It was interesting to note that we hit the same table in all 5 categories; I took 3 of the 5 so that makes me the winner!

It wasn’t long after we started home that we started thinking of supper, so we plotted our course to take us through Independence. Except the GPS took us on a shortcut that bypassed Indy, so we started looking for something else. As we drove through Moline we caught sight of a sign for the Swinging Bridge Cafe so we circled the block and pulled in. The cafe is a part of the Crooked Creek Lodge and we thought the layout was a little strange, but we were hungry and they had food. And they had good food, and ice cream, and we were happy.

As we prepared to leave I had to stop in the bathroom, and then the layout made more sense;

IMG_0535IMG_0534

it was an old nursing home that had been converted. I didn’t hit that call light, but did think about it! We continued on our way and made it home with only one close encounter with a deer.

The Parsons contest was the end of our season, a few of our stats:                                We cooked 13 contests and had a total of 18 category top 10s with one 1st place in ribs (which was a 180 score!) We had 3 top 10 overall finishes with 1 Grand Championship. We also had one first place win in beans and 2 first place wins in dessert.

So now it’s time to winterize the camper and start looking forward to next year. And practice. Because as I’ve said before, barbecuing and grilling are year around sports!

The American Royal 2015

The American Royal is a non-profit organization dedicated to the education of youth in the Kansas City area. Since 1899 the American Royal has been using a variety of events to raise funds to support their goals. One of the events they organize is the World Series of Barbecue, which consists of both an invitational contest and an open contest. To qualify for the invitational, a team must win a sanctioned contest between July 1st and June 30th for the contest in October. As the name implies, the open contest is open to any barbecue team that wishes to enter. This year there were 187 teams in the invitational and 607 teams in the open.

The big change for 2015 was the location of the contests. For the past 36 years it has been in the West Bottoms area near the old Stockyards. This year the event was moved to Arrowhead Stadium. This change caused a certain amount of angst among both the organizers and the teams. For the organizers, there were logistics to work out but with the help and encouragement from the Chiefs organization I think it went off pretty well. From the teams standpoint, it was mostly just the break from tradition and fear of the unknown. Sure, there were a few glitches here and there but we’re glad they moved. There was more room, and it seemed like there was more extra activities, yet it retained the feel of the greatest barbecue contest on earth.

I don’t know who deserves credit for this photo, but it really shows the layout. In the center is Arrowhead Stadium with the home of the Royals, Kaufman Stadium, to the left.  All the ‘white’ campers and tents outside both end zones are the competitors, the invitational being closest to you and the open contestants on the far side. Between the two stadiums was the stage, food vendors, displays, and other activities. Click on the picture for an exploded view and you’ll see the white arrow pointing at our camper.

ariel view AR

We got in late Wednesday evening and were one of the early arrivals, so we had no trouble at all getting into our spot. During the day Thursday they moved in a semi-trailer from Reser’s Fine Foods and at that time we had no neighbors on that side so this was our view out our kitchen window:

IMG_0343

Of course by Friday there was a team in between, but it was still a short walk to their trailer, as that afternoon they provided goodies to the teams. We were able to pick up several items from their product line. By now we’ve tried them and can say they are very good. If you are looking for an easy side dish, look for the Reser’s line at your favorite grocery store.

Thursday afternoon we made the short drive over to Q39 where we met my sister for an early dinner. Q39 is owned by a former competitor, and a very good one, Rob Magee. The food is excellent and highly recommended. When a BBQ competitor can recommend a BBQ restaurant you know it’s good! And since we beat the dinner rush, we were able to visit with Rob for a short while. Rob welcomed us into the barbecue family at our very first contest and we will never forget that.

We had ordered a new banner that did make it in time for the Royal and we had it on display along with our site number.

IMG_0339

These are just a couple of pictures that show our location as it related to Arrowhead;

IMG_0440 IMG_0342

Friday evening my sister Debbie, her son Jared, his wife Natalie and their son Teddy came out for supper and to visit. Teddy had a great time playing with all the coolers and buckets

IMG_0346

It was good to visit with them, but soon it was time to get serious and cook for the invitational. We had a power glitch overnight, but we caught it in time to recover and finished everything on time. After 6 trips from our site to the nearest corner of the stadium, up one rotation of the spiral to the second floor, down the hall to the turn in location and back I was TIRED! According to an app on my phone, I walked a total of 7.73 miles on Saturday. Later that afternoon it was time for awards which were held inside the stadium

IMG_0443

My sisters Debbie and Donna made it just before the awards started. After the Kid’s Q awards in which our friend Cole Backerman took 3rd in his age group, it was time for the KCBS awards. First up was the chicken category and Naughty Nurses BBQ was called for 14th out of the 187 teams! We got to go down on the field to accept our ribbon.

IMG_0014

It was our only call, but what a thrill! For the other categories we finished 157th in ribs (they weren’t our best) 24th in pork and 63rd in brisket for an overall finish of 45th. We are very proud to have finished in the top one-fourth of the best teams in the world.

Saturday night we took in some of the activities; they had beer pong although I’m pretty sure they weren’t drinking out of these “cups”

IMG_0352

The also had  a Jenga game that was a little bit oversize as well that we set up and played until it fell

IMG_0450

The main attraction for the evening was a concert by recording artists Big & Rich

IMG_0476

who put on a very high energy show.

Both Friday and Saturday were closed by an impressive fireworks display

IMG_0403

On Sunday we turned in for the open contest in which we didn’t fair nearly as well as we did in the invitational but that’s the way it goes sometimes.

We got out in reasonably good time and made it home around 11pm Sunday, very tired but still excited from the contest. Here it is almost 10 days later and our chicken ribbon

IMG_0444

 

is still hanging off the drapes in our living room where we can admire it.

We enjoyed the new location and have put ourselves under pressure to win a qualifying contest so we can get back into the invitational next year.

We have one more contest this year at Parsons Ks and it’s one of our favorites!

The only tip I can give today is to encourage you to attend The American Royal World Series of Barbecue next year, I promise you won’t be disappointed whether you go as a competitor or a spectator.