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Foodie with an interest in all things food.
BBQ enthusiast, amateur bbq competitor and BBQ food truck owner/operator.
I prefer live fire cooking in “Betty” my reverse flow stick burner named after my grandmother, who gave me my love for food.
Born and raised on the East Coast and can still be found there today with my loving wife and wonderful son.

Most recenly, Corey has opened a resturant in Hampton, NB called Beer Daddy BBQ and is able to serve his amazing customers 5 days a week !!  If your in the area - be sure to check them out.  Located next door to Gridiron Brewing !


Beer Daddy's Smoked Bourbon Peach Crumble

You will need:

9'' or 10'' cast iron pan

5 - 7 ripe peaches

Dark brown sugar


All purpose flour

Old fashioned oats

Salt (not table salt)


Bourbon (your favourite) 

A pot large enough to hold peaches

Ice bath

Pastry cutter


Pre-Prep Instructions:


Put peaches in a pot of boiling water for 1 to 2 mins (quick blanch)

Take peaches from boiling water and place in ice bath until cool enough to handle with your hands.

Peel skins off of peaches

Half and remove pits

Slice peaches about ¼’’ thick slices


Peach Filling Instructions:


In a large bowl Combine:

  • Sliced peaches

  • ¼ cup dark brown sugar

  • 2 tsp all purpose flour

  • ½ tsp cinnamon

Mix contents together until peaches are all coated.


Crumble Topping Instructions:


In a medium size bowl:

  • ½ cup all purpose flour

  • ⅓ cup old fashioned oats

  • ½ cup dark brown sugar

  • ¼ tsp of salt (not table salt)

  • ¼ cup of cold cubed butter.

(cold butter needs to be “cut” into mixture using a pastry cutter until crumble like texture) 

****Pro tip, you can add ¼ cup of fine chopped pecans for a little added texture and flavor.

Baking Instructions:


Pre heat smoker to 350˚F


On a stove top heat cast iron pan on medium/high heat.

Add bowl of peach filling to hot cast iron pan.

Mix and stir until mixture is hot and starts to bubble.

Carefully add 2 ounces of bourbon to pan.

** CAUTION** this will cause a flame for flambé!

Cook mixture until alcohol has burned off.


Remove pan from heat.


Pour the topping mixture over the hot peaches in the cast iron pan.

Put cast iron pan in your pre heated smoker for 45 – 60 mins.

Topping should be browned and filling should be bubbling around the edges of the pan.

Remove from smoker and allow to cool for 30 mins.


Serve warm with your favourite vanilla ice cream or whipped cream on top.

For an added flavour punch drizzle caramel sauce over whole dessert.


Mucho love from Beer Daddy BBQ

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