Apple Walnut Muffins
Ingredients 4 apples (1 ½ – 1 ¾ lbs.), peeled, cored and halved* 4 ½ cups all-purpose flour 1 ¾ cups + 2 tablespoons sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 ½ cups chopped California walnuts, toasted 2 cups canola oil *Use Granny Smiths if you like firm, tart apples, or Golden Delicious if you like sweeter apples. Both are very good in this recipe. Instructions Set EGG for indirect cooking at 350°F/177°C. Grease standard muffin pans (cups about 4 oz. or ½ cup capacity) with butter or vegetable shortening, or coat them generously with nonstick cooking spray. Chop the apples coarsely, or dice them, so they are in about ¼” – ⅓” pieces. You should have about 4 cups, and slightly more or less is okay. In a very large bowl combine the flour, sugar, salt, baking soda and cinnamon. With a wire whisk, stir the dry ingredients together for a minute or two, until evenly mixed. Add the apples and the nuts, then stir and toss to distribute them evenly and coat them with flour. Add the oil, then mix vigorously using a large wooden spoon – or plunge right in with your […]
Grilled Chicken Fajita Skewers
Recipe adapted from Red Gold Tomatoes Ingredients 1⁄2 cup finely chopped cilantro leaves 1⁄3 cup lime juice (about 6 limes) 1⁄3 cup extra-virgin olive oil 4 garlic cloves, minced 1 tablespoon brown sugar 2 teaspoon salt 1⁄8 teaspoon ground black pepper 1 1⁄2 teaspoon ground cumin 2 pounds skinless, boneless chicken thighs, cut into 1 1⁄2” chunks (can use breast, but will not be as juicy) 2 (4.5 ounce) cans Red Gold® Whole Peeled Tomatoes, drained 1 large red bell pepper, seeded and cut into 1 1⁄2” pieces 1 large green bell pepper, seeded and cut into 1 1⁄2” pieces 1 large sweet onion, peeled and cut into 1 1⁄2” cubes Instructions To make the marinade, whisk together cilantro, lime juice, olive oil, garlic, sugar, salt, black pepper and cumin in small bowl until well combined. Place chicken cubes in large resealable plastic bag and pour in marinade. Remove as much air as possible and seal. Place in fridge for 1-5 hours. Thread Big Green Egg Flexible Skewers by alternating with chicken, tomato, peppers and onion until all ingredients are used. Set EGG for direct cooking (no convEGGtor) at 400°F/204°C. Place skewers on EGG and grill 3-4 minutes per side […]
Ultimate Chicken Curry
Ingredients 2 tablespoons canola oil 1 small onion, coarsely chopped 4 pieces of fresh ginger (each about the size and thickness of a 25 cent coin; no need to peel the skin), coarsely chopped 2 teaspoons of Raghavan’s Blend (page 39 of Indian Cooking Unfolded) or store-bought Madras curry powder ½ cup canned diced tomatoes with their juices ½ cup half-and-half 1 ½ pounds skinless, boneless chicken breasts, cut into 2-inch cubes 1 teaspoon coarse kosher or sea salt 2 tablespoons finely chopped fresh cilantro leaves and tender stems Instructions Set the EGG for direct cooking at 400ºF/204ºC. Heat the oil in a BGE Stir-fry and Paella Pan; once the oil appears to shimmer, add the onion, garlic and ginger and stir-fry until the onion is light caramel brown around the edges (4 to 5 minutes). Sprinkle the spice blend into the pan and stir to mix. Let the spices roast in the onion medley until the aromas dramatically change (10 seconds). Pour in the tomatoes and stir once or twice. By adjusting the upper and lower air vents, begin to lower the heat to 300ºF/149ºC and simmer the chunky sauce, uncovered, stirring occasionally, until the tomato pieces soften, the excess […]
Snickers-Stuffed Baked Apples
Ingredients 8 large Jonagold or other cooking apples ¼ cup (2 ounces) butter, at room temperature ¼ cup packed brown sugar 8 mini Snickers bars 8 large marshmallows 8 pecan halves Freshly grated zest of 1 lemon Instructions Set the EGG for indirect cooking at 350°F/177°C. With the large end of a melon baller, remove the stem and core of the apples, leaving the bottoms intact. Hollow the apples out so a Snickers bar and a marshmallow will fit inside each one. With a razor knife, score the skin of the apple from top to bottom ever ½ inch. Then score a ring around the bottom of the apple to connect all of the top-to-bottom cuts. Rub the outsides of the apples with the butter and sprinkle with the brown sugar. Place the apples in a greased pan. Place a Snickers bar in the cavity of each apple and bake for 25 minutes. Add a marshmallow to the cavity of each apple and bake for another 20 minutes, or until the apples are tender. Remove from the EGG and top each apple with a pecan half and a little of the lemon zest. Makes 8 servings Recipe courtesy of Ray […]
Greg Bates BBQ Chicken
Ingredients Trimmed chicken Breasts Instructions Lightly oil the cooking grid and preheat the EGG to medium high. On your Big Green Egg® grill over medium high heat for 10 to 15 minutes on each side, brushing the Dr Pepper BBQ sauce (see recipe below) on the chicken each time you turn it over. Grill until chicken is cooked through and juices run clear. Dr. Pepper BBQ Sauce Ingredients 2 cups Dr Pepper 2 cups ketchup ½ cup no-pulp orange juice ¼ cup Worcestershire sauce ¼ cup molasses 1 tsp ground ginger 1 tsp hot paprika 1 tsp chipotle Chile powder 2 tsp garlic powder 2 tsp onion powder ½ teaspoon crushed red pepper flakes Dr. Pepper BBQ Sauce Instructions Mix the Dr Pepper, ketchup, orange juice, Worcestershire sauce and molasses in a saucepan. Season with paprika, ginger, garlic powder, red pepper flakes, chipotle powder and onion powder. Bring the sauce to a boil over high heat, proceed to reduce to medium-low heat and simmer for 15 minutes while stirring occasionally. Use right away on your BBQ chicken, or store in your fridge for about a week! ENJOY!
Fire Roasted Poblano and Jalapeno Chili
Recipe courtesy of Robyn Lindars Ingredients 8 tri-color mini peppers 1 poblano pepper 2 jalapeno peppers 2 tbsp olive oil 1 large red or yellow bell pepper, chopped 1 sweet yellow onion, chopped 6 cloves garlic, minced ¼ cup Worcestershire sauce 1 – 28 oz can diced tomatoes 4 tbsp tomato paste (or half small can) ½ bottle craft beer 1 can (low sodium) chicken or beef broth 1 – 15 oz can pinto beans- rinsed and drained 1 – 15 oz can black beans – rinsed and drained 1 – 15 oz can kidney beans – rinsed and drained Instructions Set the EGG for direct cooking at 350°F/177°C. Grill your poblano, tri color and jalapeno peppers on the EGG until nice char marks develop on both sides. Set aside to cool. Heat oil in the Dutch Oven. Add onion and cook until soft. Add bell pepper and cook until tender. Add the garlic and spices and cook for another minute. Add the beer, Worcestershire sauce, chicken broth and the tomato paste. Bring to a boil and then reduce heat to 250°F/121°C. Now that the peppers have cooled, chop them up and add to the chili. Add beans and continue to […]
Ingredients Your Favorite Dough (approx. 24 oz) Instructions Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C and lightly grease a Stir Fry & Paella Pan. Prepare topping and filling as laid out below. Place dough on a lightly greased work surface and pat or roll it into a rectangle, about 1⁄4” thick. Spread filling evenly over the dough and roll dough into a log, the long way. Use a serrated knife to slice the log into 16 slices. To make clean cuts, rinse the blade in hot water and wipe it off between slices. Place buns in the Stir Fry & Paella Pan and pour the remaining topping over them. Cook sticky buns in the EGG for 25 minutes, or until slightly brown. Remove them from the EGG and loosen their edges with a knife and scoop out with a rubber spatula. Allow to cool slightly before serving. Store extras at room temperature in an airtight container. Makes 16 buns Topping Ingredients 1/2 cup Real Maple Syrup 1/4 cup Butter (melted) 1 cup Brown Sugar 1 cup Chopped Pecans Topping Instructions For the topping, whisk together the syrup and softened butter. Pour half of the glaze in the […]
PB&J Chicken Satay
Recipe Courtesy of Whitney Miller Ingredients 1⁄4 cup red pepper jelly 1 1⁄2 tsp soy sauce 1⁄8 tsp ground coriander Pinch ground ginger 1 garlic clove, minced 2 lbs chicken tenderloins, cut into 1 in Instructions Mix the first five ingredients together in a medium bowl. Spoon a few tablespoons of the marinade in a small bowl and set aside. Skewer the chicken cubes closely together on the Flexible Skewer. Add the skewered chicken to a large resealable bag; add the marinade and refrigerate for 1 to 2 hours. For the peanut sauce, whisk together all of the ingredients in a small bowl. Set aside. Set the EGG for direct cooking (without the convEGGtor) at 400°F/204°C. Cook the skewered chicken for 3 to 4 minutes on each side until done. Transfer to a serving plate. Lightly brush the reserved marinade over the chicken; serve the Chicken Satay with the peanut sauce (recipe below). Peanut Sauce Ingredients 3 tbsp natural creamy peanut butter 3⁄4 cup canned unsweetened coconut milk (top white part only) 2 1⁄2 tsp soy sauce 2 tbsp chicken broth 1 garlic clove, minced 1⁄2 tsp finely grated yellow onion 1 1⁄2 tbsp dark brown sugar 1 tsp lime […]
Easy Jambalaya with Beef
Recipe adapted from Laura’s Lean Beef. Ingredients 1 lb 92% Lean Ground Beef (or 96% Lean Ground Round) 1⁄2 lb turkey sausage (sliced) 1 small onion (chopped) 1 cup chopped celery 2 cloves garlic (minced) 1⁄2 cup chopped green pepper 2 cans (14 1⁄2 ounce) low-salt beef broth 1 can (14 1⁄2 ounce) Cajun-style stewed tomatoes (undrained and chopped) 1⁄2 cup chopped fresh parsley 5 1⁄2 teaspoons Creole seasoning 1⁄2 teaspoons ground red pepper 2 cups uncooked long-grain rice Hot sauce and parsley sprigs (optional, to taste) Instructions Set EGG for direct cooking (no convEGGtor) at 500°F/260°C. Cook first 6 ingredients in Dutch oven 5 minutes or until beef is browned and vegetables are tender; drain. Stir in broth and next 4 ingredients; bring to a boil. Stir in rice. Cover, reduce heat to about 350°F/177°C and simmer 25 minutes or until rice is tender. Top with hot sauce and parsley sprigs, if desired.
Ingredients 3 cups zucchini, shredded 1 ⅔ cups sugar ⅔ cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups all purpose flour ½ cup walnuts or pecans 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon ½ teaspoon ground cloves Instructions Set the EGG for indirect cooking, with the convEGGtor. Stabilize at 350°F/177°C. Grease the bottoms of 2 loaf pans. Mix the zucchini, sugar, oil, vanilla, and eggs in a bowl. Stir in remaining ingredients. Pour into loaf pans. Cook 45 minutes-1 hour.
Pulled Pork Sandwiches
Ingredients One 7 to 8 pound pork butt, fat cap trimmed off 2 tablespoons vegetable oil Big Time BBQ Rub (Recipe below) ½ cup apple juice 2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below) 12 hamburger buns Instructions Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours. Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor. Put the butt in the EGG and cook until the internal temperature is 160°F/71°C; this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the EGG and cook until the meat reaches an internal temperature of 195°F/91°C; this should take another 2 to 3 hours. Remove the package from the EGG to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour. […]
Fired-Up Chicken Wings
Recipe courtesy of Robert Rainford Ingredients 1⁄4 cup (60 ml) Jerk Marinade (see below) 2 Tbsp (30 ml) chili powder 2 Tbsp (30 ml) onion powder 1 Tbsp (15 ml) garlic powder 1 Tbsp (15 ml) smoked paprika 1 Tbsp (15 ml) freshly ground black pepper 1 jalapeño chili (for less heat, seed the chili) 1 tsp (5 ml) kosher salt 1⁄2 tsp (2 ml) ground ginger 2 lb (1 kg) chicken wings Instructions Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl. Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours. Fire up your charcoal. Set up the EGG for direct cooking at 350°F/177°C. Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels. Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear. Makes 2 main course servings or 10 appetizer servings. Jerk Marinade Ingredients 3⁄4 cup (185 ml) white vinegar 1⁄2 cup (125 ml) orange juice 1⁄4 cup (60 ml) olive oil 1⁄4 […]
Honey Roasted Black Pepper Corn
Ingredients 4 corn on the cob ( in the husk) 1 tablespoon honey 1 tablespoon Better Than Bouillon® Seasoned Vegetable Base 1⁄4 cup melted butter 1⁄2 teaspoon black pepper, coarse Instructions Set EGG for direct cooking (no convEGGtor) at 400°F/204°C. Soak the corn, in cold water, in the husk. In a bowl, mix honey, Seasoned Vegetable Base, butter and black pepper. Pull the husk back from the corn (but don’t remove husk) and remove the silk from the corn. Brush the mixture on the corn, when all sides have been coated, pull husk to cover the corn. Place the corn directly onto the EGG. Using tongs, turn the corn every 3-4 minutes. Cook until the corn is soft to the touch (approximately 15-18 minutes). Serves 4
Roasted Corn and Green Chili Cheese Spread
Ingredients 1 1⁄2 cups Roasted Corn, Kernels (or 2 medium Ears of Corn) 2 cups Cheddar Cheese, shredded 1 cup Mayonnaise 1 (4 oz.) can diced Green Chili Peppers, drained and rinsed 2 teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base 2 teaspoons Original Louisiana Hot Sauce 1⁄2 teaspoon Black Pepper Instructions Set EGG for direct cooking (no convEGGtor) at 400°F/204°C. Wrap Ears of Corn in foil or leave in husk and place onto EGG. Turn corn until tender, approximately 20-25 minutes. Once tender, kernels can be cut from the cob. In a bowl, combine Mayonnaise, Better Than Bouillon Roasted Chicken Base, Original Hot Sauce and Black Pepper and mix well. Add Roasted Corn Kernels, Cheddar Cheese and Green Chilis and blend well. Refrigerate and serve with our favorite chip or grilled vegetables for dipping. Makes 4.5 cups
Double Smoked Potatoes
Ingredients 4 large baking potatoes (12 to 14 ounces) 2 tablespoons melted butter Coarse sea salt and freshly ground black pepper Instructions Set up your Big Green Egg for indirect cooking with the convEGGtor, add a few chunks of hardwood to generate smoke, and preheat to 400°F/204°C. Scrub the potatoes well with a vegetable brush. Blot dry. Pierce the potatoes several times with a fork. Brush the outside of the potato with melted butter and season generously with salt and pepper. Place the potatoes on the EGG grid. Smoke/roast until the potatoes are tender in the center (they’ll be easy to pierce with a bamboo skewer), 1 to 11⁄2 hours. In the meantime, fry and drain the bacon in a skillet on the stovetop. Set aside. Transfer the potatoes to a cutting board. Slice each potato in half lengthwise. While the potatoes are still quite hot, scrape out most of the potato flesh, leaving a 1⁄4 inch thick shell. Coarsely mash the potato flesh (it should still be chunky) and place in a mixing bowl. Gently stir in the bacon, 3 tablespoons butter, the scallions, and the cheese. Stir in the sour cream and salt and pepper to taste. Stuff […]
Roasted Hatch Chile Mac N Cheese
Ingredients 1 16-ounce box cavatappi or macaroni pasta 3 tablespoons olive oil, divided 8 tablespoons unsalted butter (½ cup) ½ cup all-purpose flour 2 cups milk 1 cup crema or crème fraîche ½ teaspoon freshly grated nutmeg 2 cups preshredded cheddar-Jack cheese (about 8 ounces) 2 cups preshredded Gouda cheese (about 8 ounces) 1½ teaspoons smoked paprika, divided Salt Freshly ground white pepper 4 fresh Hatch Chile peppers, charred, peeled, stems and seeds removed, finely diced ¾ cup panko (Japanese breadcrumbs) Instructions Prepare pasta according to package directions; drain. Drizzle with about 1 tablespoon oil to keep pasta from sticking. Set EGG for indirect cooking (with convEGGtor) at 350°F/177°C. Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika; whisk in salt and white pepper to taste. Remove from heat. Add pasta and Hatch Chile to cheese mixture; toss together. Pour evenly a Rectangular Drip Pan. In a bowl, combine remaining 2 tablespoons oil, remaining ½ teaspoon paprika, and breadcrumbs; stir in salt to taste. Sprinkle evenly over pasta mixture. […]
Blueberry French Toast Casserole
Ingredients 15 slices Texas toast-style white bread 1 pound breakfast sausage, cooked, crumbled, and cooled 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons firmly packed light brown sugar 1 tablespoon vanilla extract ½ teaspoon kosher salt ½ cup salted butter, melted and cooled 4 ounces fresh blueberries Maple syrup, warmed, for serving Instructions The night before you plan to cook, tear each bread slice into 9 pieces and put the pieces in a large bowl. Add the sausage and toss to mix. In another large bowl, beat the eggs until frothy and blended. Add the butter and whisk until blended. Pour the egg mixture over the bread mixture. Using a large spoon, gently fold them together until the bread is evenly soaked. Spray a 9 by 13-inch EGG-safe pan with vegetable cooking spray. Pour the bread mixture into the pan and spread it evenly. Sprinkle the blueberries over the top, distributing them evenly, and then push them down into the bread mixture just to hold them in place. Cover the casserole and refrigerate for at least 4 hours and up to 24 hours. In the morning, take the casserole out of the refrigerator to warm at room […]
Cherry Pie on the Big Green Egg
Ingredients Pie crust of your choice premade or from scratch 5 cups cherries, pitted (if frozen, bring to room temperature) 1 cup granulated sugar 3 tablespoons cornstarch ¼ teaspoon salt 1 teaspoon lemon juice 1 teaspoon lemon zest ½ teaspoon vanilla extract Instructions Set your EGG for indirect cooking, using the convEGGtor and stabilize at 375°F/191°C. Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. Remove dough from refrigerator and allow to warm slightly until workable. Roll out dough on a floured surface until it is approximately 13 inches in diameter, or large enough to fit into 9-inch glass pie dish. Transfer dough to pie dish; keep overhang for now. Fill unbaked shell with cherry filling and dot with remaining butter. Roll out second disc, approximately 13 inches in diameter. May use as is and cover pie, or cut into approximately 1-inch strips to create lattice design. (If not using lattice design, make sure to cut ventilation slices in your top crust). Using a knife, cut off excess dough overhang to about ½ inch. Fold edges over and use fork or fingers to crimp the edges. Brush top of […]
Ingredients 6 firm, sweet apples, such as Honey Crisps or Galas 6 tablespoons unsalted butter, at room temperature 1⁄4 cup firmly packed dark brown sugar 1⁄4 cup dried currants 1⁄4 cup shortbread or gingersnap crumbs 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 4 whole cinnamon sticks 4 marshmallows, halved (optional) Vanilla ice cream for serving (optional) Instructions Core the apples using an apple corer or melon baller, but don’t cut all the way through the bottom; the idea is to create a cavity for stuffing. Cream the butter and brown sugar in a medium bowl until light and fluffy. Beat in the currants, cookie crumbs, cinnamon, nutmeg, and vanilla. Spoon the mixture into the apples, dividing it evenly among them. Stick a cinnamon stick upright through the filling of each apple and place a marshmallow half (if using) on top, cut sides down. Arrange the apples on Big Green Egg Grilling Rings, or make some of your own with crumpled aluminum foil. Set up your Big Green Egg according to the manufacturer’s directions and preheat it to 300°F/177°C. Smoke the apples until the sides are squeezably soft, but not collapsing, 1 to 1-1⁄2 hours. […]
Cedar Planked Salmon with Honey Glaze
Ingredients 2 Cedar Grilling Planks ½ cup (120 ml) Dijon mustard ¼ cup (60 ml) honey 1 tbsp (15 ml) balsamic vinegar 2 tsp (10 ml) grated orange zest 1 tsp (5 ml) minced fresh thyme plus extra for garnish 2 tbsp (30 ml) extra-virgin olive oil 4 (7 ounce/200 g) salmon fillets, skin on Kosher salt and freshly ground black pepper Instructions Place the planks in a pan, cover with water and let soak for at least one hour and up to eight hours. Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C. Whisk together the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme. Place the planks on the grid, close the lid of the EGG and preheat for 3 minutes. Open the lid and turn the planks over, brush with the olive oil, and place 2 salmon fillets on each plank. Season with salt and pepper and brush generously with the honey glaze. Cook for 12 to 15 minutes for medium. Remove from the heat and garnish with thyme. Pair with a glass of Spellbound Chardonnay. Serves 4
Grilled Stuffed Shrimp
Ingredients 1 package of bacon, not thick cut 1 lb crabmeat Meat Church Honey Hog BBQ Rub Instructions Set the EGG for direct cooking, without the convEGGtor at 400°F/204°C. Lightly oil the cooking grid to help prevent sticking. Filet shrimp open along the back making sure not to cut all the way through. Insert a spoonful of crabmeat into the slice. Wrap shrimp in ½ piece of bacon, securing with a toothpick. Lightly dust the shrimp with Meat Church Honey Hog BBQ Rub. Allow the shrimp to sit for 5 minutes prior to cooking. Place the shrimp directly on the cooking grid. Cook 3 – 4 minutes. Flip the shrimp and repeat. Allow to cool 10 – 15 minutes and enjoy with cocktail sauce or by themselves!
Sarah’s Stuffed Pretzels
Sarah Peltz, daughter of Blind Grilling’s Chris Peltz, shared her delicious recipe for pizza stuffed pretzels. Chris has a grilling program for the visually impaired and helps wounded warriors and children adjust to cooking in a new way. Ingredients 2 cups milk 2 Tbsp yeast 6 Tbsp brown sugar 4 ½ cups flour 4 Tbsp butter-softened 2 tsp fine salt Baking soda Kosher salt Pepperoni Mozzarella and provolone cheese Instructions Heat milk until warm (about 110°F/43°C). Add to a bowl with yeast and let rest for 2 minutes. Add in brown sugar and 2 cups flour along with the softened butter. Stir with a wood spoon as to not kill the yeast. Finish stirring in the remaining flour and fine (table) salt. Knead dough on lightly floured surface for about 10 minutes. Set in a warm spot and allow dough to rise. Let it rise for an hour, or at least double in size. Heat grill to 350°F/177°C indirect with convEGGtor legs up. With the baking soda, add a little to warm water and stir till it is dissolved. This will help the kosher salt stick to the pretzels. Take risen dough and punch dough to help deactivate the yeast. Next take […]
S’mores in a Cone
Ingredients 20 sugar cones 20 large marshmallows 20 Hershey’s Chocolate Bar pieces Instructions Set the EGG for indirect cooking at 350ºF/177ºC. Place one marshmallow and one piece of chocolate into each sugar cone. Place the Big Green Egg Pepper Grilling Rack on a Pizza/Baking Stone. Add the cones to the rack and place the stone on the EGG. Cook for about 10 minutes, or until the chocolate is gooey and the marshmallows start to brown.
Brisket Burnt Ends
Ingredients Full packer brisket Meat Church Holy Cow Big Green Egg Kansas City Style Sweet & Smoky BBQ Sauce Your favorite clover honey Instructions Prepare your Big Green Egg for an indirect cook with the convEGGtor (indirect setup) at a temperature of 275°F/135°C. I recommend a heavier smoking wood chunks for this cook such as oak, hickory, mesquite, or pecan. Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat. A brisket is comprised of two muscles; the point (the fat end) and the flat (the lean end). In order to be able to cook brisket burnt ends you need to butcher the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket butchering, you need to start to separate the flat form the point. Using a sharp boning knife expose the point meat so it can absorb smoke. You don’t have to completely separate the muscles. (See photo for example). Place the brisket in the EGG fat-side down. When the […]
Honey Pecan Chorizo Jalapeño Poppers
Ingredients 16 jalapeños (not too large so the bacon wraps around nicely) 1 package standard cut bacon ½ package pork chorizo 1 16 oz block of cream cheese Deez Nuts Pecan Rub (substitute Honey Hog or Honey Hog Hot) Instructions Set the EGG for indirect cooking, with the convEGGtor and stabilize at 275°F/135°C. We recommend oak, hickory or pecan wood for this smoke. There is something cool about pecan on pecan action thought! Heat a skillet over medium heat. Fry the chorizo until it is fully cooked. Drain the fat off when the chorizo is done. Immediately mix the chorizo and cream cheese together in a small bowl. The warm chorizo will help soften the cream cheese. Add Deez Nuts Honey Pecan rub to taste and mix well. A heavy dose is recommended. You aren’t going to hurt it. Cut the stem off and core each jalapeño. Remove all seeds. Leave the membranes in if you want the heat! Cut the jalapeños in half and fill each jalapeño up with cream cheese mixture. Wrap each jalapeño with a 1/2 slice of bacon. Dust the tops of the jalapeño poppers with more Deez Nuts Pecan Rub. Smoke the peppers for an hour or […]
Buffalo Chicken Dip
Ingredients 2 (8 ounce) packages of cream cheese, softened 1 cup of ranch or bleu cheese dressing 3/4 cup of red hot sauce 1 (10 ounce) rotisserie or freshly-cooked, chopped chicken (or can of chicken, drained) Shredded sharp cheddar cheese (the amount is up to you!) Your favorite dipping chips Instructions Beat cream cheese, ranch or bleu cheese dressing, and red hot sauce. Fold in chicken. Spread mixture into your Big Green Egg Enameled Cast Iron Dutch Oven Lid sprayed with Pam. Add cheddar cheese to top. Bake at 350º Fahrenheit indirect on the EGG for 15 to 20 minutes. Let cool and start dipping!
Mona Lisa’s Glazed Smoked Ham
Ingredients 1 Ham 10-12 lbs 1-20 oz. can round sliced pineapple 1 jar maraschino cherries 2 boxes brown sugar Instructions Set EGG for indirect cooking at 350°F1177°C and line Baking Pan with aluminum foil. Rinse ham with cold water, pat dry, and set aside. Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting a cherry in the hole of each pineapple round. Finally pour the glaze over the ham. Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min. Let stand for 30 min. slice and ENJOY!!!
BGE – Spinach White Pizza
BGE- Spinach White Pizza Adapted from King Arthur Flour Ingredients 1 ½ cups ricotta cheese (whole milk ricotta gives the creamiest result) 1 ½ cups shredded mozzarella cheese or pizza cheese blend 2 to 4 teaspoons Pizza Seasoning (use the smaller amount if you use the optional feta) 2 tablespoons olive oil or garlic oil, plus additional for brushing in pans and atop pizzas One 10-ounce bag baby spinach; or use frozen spinach (see tip below) Pinch of salt 1 cup crumbled feta cheese, optional Instructions Mix the ricotta, shredded cheese, and Pizza Seasoning until well combined. Set it aside. Heat 2 tablespoons of the garlic oil in a grilling wok. Add the spinach and sprinkle on the salt. Using tongs, turn the spinach as it wilts. When the spinach is barely wilted, transfer it from the pan to a strainer, to drain. Bake the crusts for 10 minutes, then remove them from the EGG. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts, about ¼” thick. Sprinkle on the feta, then divide the spinach evenly between the two pizzas. Return the pizzas to the EGG, and bake them until the crust […]