Big Green Egg Baked Apple Roses

Big Green Egg Baked Apple Roses

Print recipe here!


Ingredients

2 large apples
Juice of half a lemon
2 tbsp brown sugar
¼ cup butter, melted
1 tsp ground cinnamon
¼ tsp nutmeg
1 sheet puff pastry, thawed
1 egg
2 tsp water
¼ cup powdered sugar

Method

Set the EGG for indirect cooking at 400°F. Cut the apples into about 1/8-inch slices and sprinkle with lemon juice to prevent browning. Microwave the apple slices for 45 seconds or until they are soft and pliable. Roll the puff pastry sheet into a 9×12 inch rectangle with an 1/8-inch thickness. Cut 6 2-inch wide
strips of dough.

Mix the sugar, cinnamon, and nutmeg together. Spread the melted butter over the dough and top with a generous amount of the sugar mixture. Place apple slices along one long edge of the dough, about ¼ inch beyond edge of dough, overlapping slices slightly. Fold the bottom of the dough over the apples to secure them.

Beat the egg and water together and paint the surface of the dough with the egg wash. Sprinkle the apples and dough with more of the sugar mixture. Roll the dough to form the rose shape. Seal the roll with the end of the dough strip. Repeat for all the dough strips and place in a prepared muffin tin.

Bake for 45 minutes, or until the apples are golden. Sprinkle with powdered sugar and let cool 5 to 10 minutes. Serve warm.

Takeo Spikes’ Ribs

Takeo Spikes’ Ribs

Print recipe here!

Ingredients
Ribs
Your favorite BBQ Rub
Yellow mustard
Apple juice

Instructions
Remove ribs from the fridge and begin prep work. This will take about 30 minutes to an hour.

Remove the membrane, which is a thick plastic-like skin over the boney part of the ribs. Removing this allows the smoke to penetrate the meat better. Pry up on the membrane using a knife or other sharp utensil. Then grab the membrane with a paper towel and pull it clean off.

Then apply a light coating of yellow hot dog mustard to the bony side of the ribs to help the rub to stick real good. Once the bony or bottom side of the ribs are coated with mustard and rub. Flip them over and do the same with the top side. Add a light coat of mustard then sprinkle on the rub. Not too thick but enough to cover the ribs real good. Once the ribs are coated on both sides with rub and mustard, leave them there to go get the EGG ready.

Make sure you have plenty of lump charcoal in the fire bowl. Fill it up to the top of the bowl, which is an inch or two above the air holes. Place the convEGGtor in place with the legs facing up then place the grate on top of that. If you are worried about the drippings on your convEGGtor, you can place a drip pan on it or some foil which can be easily thrown away when you’re finished cooking.

After the coals have been burning for about 7 minutes, close the dome and leave the bottom and top vents all the way open until the EGG reaches about 230°F/110°C. While the EGG is heating up, go ahead and get the ribs and place them on the grate bone side down.

Once the EGG reaches 230°F/110°C, adjust the vent at the bottom and the top to hold this temperature. For me, that means the daisy wheel at the top is only slightly cracked open at about 20% open and the bottom vent is open about ¾ of an inch or so.

This is where the 2-2-1 method of making the ribs tender really starts. Start a timer or just make note of the time because the ribs will only stay in this current configuration for 2 hours.

Once 2 hours are up, the ribs should be wrapped in heavy duty foil or an easier method is to place them in a large foil pan with foil covering the top tightly. Then place back on the EGG. Some folks put (only a little) apple juice down in the pan to create more steam and flavors. It is this steaming action that super tenderizes the ribs.

This is the 2nd step in the 2-2-1 method and lasts 2 hours, just like the first step. After 2 hours have expired with the ribs in foil or in the covered pan, remove them from the pan or foil and place them once again directly on the grates for 1 hour.

When they come out of the foil or pan, they look wet and there is no crust to speak of. The last hour on the grates dries the top a little and develops the crust on the outside that is usually desired. This is the last step and when the hour is up, the ribs are ready to slice and eat.

You will pull them off at 185-190°F/85-87°C internal temp in between the bones.

ARE YOU GRILLING FOR SUPERBOWL?

Are you grilling for Superbowl? Try this recipe!

Smoky Grilled Chicken Wings

 Print

Ingredients

  • Smoked Paprika Chimichurri (ingredients below)
  • Marinated Chicken Wings (ingredients below)

Instructions

Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C.

Place marinated wings (instructions below) on a flat tray and season to taste with sea salt. Place the wings on the EGG in a single layer to begin cooking. Allow the skin to begin crisping on one side, then flip and close the lid of the Big Green Egg to allow the wings to slowly bake as the skin renders crispy. Also closing the lid of the Big Green Egg will allow the wings to develop that signature smoky flavor that is produced during the cooking process. Maintain a temperature of around 350°F/177°C and check and rotate the wings every 5 minutes to get an even golden brown and crispy skin. The entire process may take anywhere from 20 – 25 minutes. Remove the wings from the heat and place on a wire rack once all the fat is rendered and the skin is evenly crispy and golden brown.

Allow to rest for 3 – 5 minutes, then serve.

Smoked Paprika Chimichurri Ingredients

  • ⅔ cup Arugula Leaves, tightly packed
  • 1 ⅔ cup Garlic Clove, peeled, finely chopped
  • ¼ cup Rosemary Leaves, tightly packed
  • 2 cup Italian Parsley Leaves, tightly packed
  • ⅔ cup Shallots, finely diced
  • 2 tbsp Sage Leaves, tightly packed
  • ½ cup Oregano Leaves, tightly packed
  • ½ cup Whole Grain Mustard
  • 1 ⅔ cup Extra Virgin Olive Oil
  • 2 tbsp Smoked Paprika
  • 1 tsp Crushed Red Chili Flakes
  • ½ cup Red Wine Vinegar
  • To taste Sea Salt
  • 2 ⅔ cup Water
  • ½ cup White Wine Vinegar
  • ⅔ cup Lemon Juice

Smoked Paprika Chimichurri Instructions

Finely chop all herbs and greens. Combine all finely chopped herbs in a large mixing bowl. Add remainder of the ingredients and mix thoroughly. Reserve finished chimichurri in the refrigerator until ready for use.

Marinated Chicken Wings Ingredients

  • 2 ½ pounds Chicken Wings
  • 1 tbsp Crushed Red Chili Flake
  • ¼ cup White Wine Vinegar
  • ¾ cup Smoked Paprika Chimichurri
  • To taste Fine Sea Salt

Marinated Chicken Wings Instructions

On a clean cutting board with a sharp knife separate the drumette, flap, and wing tip; discard the wing tips. In a large bowl combine the vinegar, chimichurri, and red chili flakes. Toss the drumettes and flaps in the chimichurri marinade until well coated and allow to sit in the refrigerator for 3½ – 4 hours.

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Smoky Grilled Chicken Wings

Thrill your Super Bowl guest with these amazing wings! The Big Green Egg makes them a simple way to keep game-time good easy and delicious.

Print recipe here!

Ingredients

Smoked Paprika Chimichurri:
⅔ cup Arugula Leaves, tightly packed
1 ⅔ cup Garlic Clove, peeled, finely chopped
¼ cup Rosemary Leaves, tightly packed
2 cup Italian Parsley Leaves, tightly packed
⅔ cup Shallots, finely diced
2 tbsp Sage Leaves, tightly packed
½ cup Oregano Leaves, tightly packed
½ cup Whole Grain Mustard
1 ⅔ cup Extra Virgin Olive Oi
2 tbsp Smoked Paprika
1 tsp Crushed Red Chili Flakes
½ cup Red Wine Vinegar
To taste Sea Salt
2 ⅔ cup Water
½ cup White Wine Vinegar
⅔ cup Lemon Juice

Marinated Chicken Wings:
2 ½ pounds Chicken Wings
1 tbsp Crushed Red Chili Flake
¼ cup White Wine Vinegar
¾ cup Smoked Paprika Chimichurri
To taste Fine Sea Salt

Instructions

Smoked Paprika Chimichurri:

Finely chop all herbs and greens. Combine all finely chopped herbs in a large mixing bowl. Add
remainder of the ingredients and mix thoroughly. Reserve finished chimichurri in the refrigerator
until ready for use.

Marinated Chicken Wings:

On a clean cutting board with a sharp knife separate the drumette, flap, and wing tip; discard the
wing tips. In a large bowl combine the vinegar, chimichurri, and red chili flakes. Toss the
drumettes and flaps in the chimichurri marinade until well coated and allow to sit in the
refrigerator for 3½ – 4 hours.

Finish:

Set the EGG for direct cooking (no convEGGtor) at 400°F.


Place marinated wings on a tray and season to taste with sea salt. Place the wings on the EGG in a single layer to start cooking. Allow the skin to begin crisping on one side, then flip and close the lid to allow the wings to slowly bake as the skin renders crispy. Also, closing the lid of the Big Green Egg will allow the wings to develop that signature smoky flavor that is produced during the cooking process.


Maintain a temperature of around 350°F/177°C and check and rotate the wings every 5 minutes to get an even golden brown and crispy skin. The entire process may take anywhere from 20 – 25 minutes. Remove the wings from the heat and place on a wire rack once all the fat is rendered and the skin is evenly crispy and golden brown. Allow to rest for 3 – 5 minutes, then serve.