Decadent Dessert

 

 

By Ingrid Schulz

Rob and Jody Bolton toured the best barbecue houses in Texas, joints like Franklin Barbecue in Austin, and Blacks Barbecue in Lockhart, before they swung open the doors of their own style of barbecue house – Big Sky BBQ, just outside of Okotoks, Alberta. Every day they crank out such revered barbecued staples as smoked pulled pork or chicken, and homemade jalapeno cheddar sausage, matched with delicious sides of jalapeno corn bread, baked beans and coleslaw. With an ambience that can be described as eclectic West/biker, the restaurant is quickly becoming a local favorite for the dressed-up or casual. For events they offer a smoke-wagon catering service for small or large groups, but perhaps their biggest convenience appeal is the BBQ App they recently launched, where customers simply log on, place an order from the menu, pay and state what time they’d like to swing by the drive-through window to pick it up. You won’t even have to drop your trailer to access the drive-through as it is designed to accommodate truck-and-trailer combos!

While it’s the barbecue fare that brings in the customers, Big Sky is turning a few heads with it’s inventive and decadent desserts, like barbecue pit master Ryan’s signature bacon and whipped cream-dripped chocolate chip cookie. So good, we had to ask for the recipe.

Barbecue Chocolate Cookie with Maple Bacon Drizzle
Total Time: 1 hour
Prep Time: 30 min
Cooking Time: 30 min
Total Servings: 16 cookies
Difficulty: Easy

Ingredients:
Whip cream    ½ cup
Candied bacon (for whip cream)    1 strip

Brown sugar    1 cup
Butter (softened)    1 cup
White sugar    1 cup
Eggs    2
Vanilla extract    1/8 cup
All purpose flour    3 cups
Baking soda     1 tsp
Salt    ½ tsp
Chocolate chips    2 cups
Smoked candy bacon    10 strips
Warm water    1/8 cup

Method

  1. Mix all the dry ingredients together with the butter, and make sure it is well mixed with the chopped bacon.
  2. When the dry ingredients are thoroughly mixed, mix in all the liquid ingredients very slowly until you get a smooth dough ball.
  3. When the dough is ready cover it and let it rest in the fridge for an hour.
  4. After an hour your dough is ready.
  5. Portion your cookie dough into four-ounce balls and place them on the cookie sheet.
  6. Pre-heat the oven for 280°F. Bake the cookies for 15 minutes.
  7. While the cookies are baking whip the cream and add a bit of crumbled candied bacon to the final whip.
  8. Pull out the cookies and let rest for 15 minutes.
  9. Decorate with whipped cream and candied bacon.
  10. For an extra kick of decadence, drizzle warmed caramel sauce over the entire cookie and whipped cream.

Thanks to Rob Bolton for this recipe and barbecue talk. Visit Big Sky BBQ on the north side of Okotoks, or at www.bigskybbq.ca or download their app, Big Sky BBQ Pit.

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