2 cup self-rising flour
2 teaspoon baking powder
1 ½ cups white sugar
2 cups buttermilk
2 sticks butter, salted
4-15 ounce cans of peaches, drained
Instructions Set up the EGG for indirect cooking at 425°F/218°C.
Preheat Dutch oven in the EGG for 10 minutes. Melt 2 sticks of butter in the Dutch oven. Using a grill mitt, remove the Dutch oven from the EGG. Set aside on a heat-resistant surface.
In a large mixing bowl, mix the flour, baking powder, sugar, and buttermilk thoroughly to create batter. Pour the batter on top of the melted butter. Spread the drained peaches throughout the batter. Place the Dutch Oven on the cooking grid. Close the lid of the EGG and bake for 45 minutes, or until an inserted toothpick comes out clean.
Fishing, hunting — if it’s related to the outdoors, O’Neill Williams will be there! Watch the “Outdoor Cooking on the Big Green Egg” segments each week on O’Neill Outside, airing on NBC Sports, SportSouth and SunSports. Check your local listings for times in your viewing area.
Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”