(rock music)
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ Got my barbeque shoes on
- Welcome to BBQPitBoys.com,
today we're cooking up a whiskey playa de pit,
and it's real easy to do, alright.
Here we've got two pie crusts.
These are the frozen type.
These work real good at the pit.
Now, if you wanna make your own crust,
you go right ahead and do it.
Get these nine inch pie crusts,
they do a good job in the pit.
Alright, we poked some holes just like the directions said
in the pie dough.
We put them indirect on the grill, about 400 degrees,
and follow the directions,
about 15, 20 minutes to git'er done.
Alright, these pie doughs are ready.
Pull 'em off the grill.
Let 'em cool down.
Now today, we're doing a cinnamon whiskey pumpkin pie,
or a fireball pumpkin pie.
If you haven't done this before,
you definitely gotta check this out.
This recipe calls for four eggs,
'cause again we're making two pies.
Simple enough, right?
There's nothing like cinnamon whiskey pumpkin pie.
Definitely gotta check this out.
Now, we'll whip up these eggs.
This recipe calls for just a few ingredients.
You're gonna need a half a teaspoon of salt,
and I'm throwing it in one and half cups of sugar.
Here I'm throwing in about one teaspoon of ground ginger.
You're gonna need about half a teaspoon of ground cloves.
Now, of course, we don't need cinnamon spice in this,
because we got plenty in the whiskey.
Now, we're adding one and half cans of evaporated milk.
It's about, these are 12 ounce cans,
and the magic
about six, seven ounces of your favorite cinnamon whiskey.
Oh yeah, this is gonna be so good.
Of course, that's pit master privilege.
Now, we'll blend in the sugar and spices into the mix.
Oh man.
Oh yeah.
Now, some of you might ask, you gonna taste that whiskey?
A little bit of background flavor.
That's about all there is.
Now, here I've got one 30 ounce can of pure pumpkin.
It's not flavored, it's pure pumpkin.
Get a good mix.
This is ready for the pie crusts.
Alright, we've got the grill temperature
down to about 325 degrees fahrenheit.
We're gonna place these cooled down crusts
opposite the hot coals.
Indirect heating here, right?
You know all about that.
Then, we're gonna pour the mixture in to each pie,
fill it to the top.
Told you this was gonna be easy to do, right?
If you make this for your mama,
you're gonna be making this pie for all the holidays
in the coming years.
She's gonna like it better than hers.
Now, follow the directions, but it's gonna take about
50 minutes, maybe an hour to do these pies.
And through the miracle of time,
we're about halfway through, we're just gonna spin
these around for some even cooking, right?
Makes sense.
Look at that, starting to set up.
Another 20 minutes to go.
Alright, I say these pies are done.
But, take your old hickory, and you can test it.
If it doesn't stick to the steel,
it's out and it's ready.
All you have to do now is let it set and fully cool down.
You know all about that, right?
You know all about making pumpkin pies.
It's good.
Alright.
I say it's time to eat.
Now, one of the great things about making any pie
on your grill is you're gonna get a slightly smokey flavor
in that pie crust.
Just like old time pies.
Oh, baby!
You getting hungry or what?
(rock music)
And of course, as always, we do apologize
for eating in front of you like this,
but we call this pit master's privilege.
So the next time you're looking for a pie recipe
for your barbecue, check out BBQPitBoys.com.
(folk music)
(crow calling)