Braised Short Ribs

Braised Short Ribs

Ingredients

– 8 bone-in beef short ribs
– 1 tsp salt
– 2 tsp freshly ground black pepper
– 4 tbsp olive oil
– ½ cup yellow onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 3 tbsp Worcestershire sauce
– 1 cup red wine
– 2 sprigs of rosemary

Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F.

Season the short ribs with salt and pepper. Heat olive oil in the Big Green Egg Dutch Oven. Sear short ribs for 1 minute per side. Remove from the Dutch oven and set aside.

Add the onion to the Dutch Oven and cook for 3 minutes or until it is translucent. Add in garlic and cook for an additional minute.

Pour beef broth, Worcestershire sauce and red wine into the Dutch oven. Bring to a simmer and add in the short ribs. Place the rosemary sprigs on top. Cover the Dutch oven and cook for 2½ hours, or until meat is tender.

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Big Green Eggs Aug 26th 2019

Summer Grillin’ Food, Fun & Sun!

BACON WRAPPED JALAPEÑO
STUFFED CHICKEN THIGHS

Chicken Thighs wrapped around cream cheese stuffed jalapeños and then wrapped with bacon.

Instructions:

  • 8 boneless, skinless chicken thighs
  • 4 jalapeño peppers
  • 8 oz cream cheese
  • 16 strips of bacon
  • 1 stick of butter
  • All-Purpose Rub
  • Big Green Egg Sweet and Smoky seasoning

Set the EGG for indirect cooking with the convEGGtor at 375°F/191°C. If desired, add some pecan chips for some extra smokiness.

Remove the thighs from the packaging and place on a cutting board designated for poultry. Trim any excess fat on the thighs and season each side with a hefty dose of Big Green Egg Sweet and Smoky seasoning.

Cut the jalapeño peppers in half lengthwise and remove the seeds and veins.  Fill each half with cream cheese and sprinkle a touch of all-purpose rub on top.

Place the stuffed jalapeño peppers cheese side down in the center of each chicken thigh and form the meat around the pepper.  Next, wrap each thigh with 2 strips of bacon.

Place the wrapped chicken thigh in a Big Green Egg Drip Pan, and top each piece of chicken with a pat of butter. Cook for 30 minutes, until chicken reaches an internal temperature of 165°F/74°C.

Remove from the EGG and let the chicken rest for 8-10 minutes, sprinkle more Big Green Egg Sweet and Smoky seasoning on the chicken and spoon some of the butter sauce over the chicken.

Serve immediately. Feeds 6-8 people.

All-Purpose Rub Ingredients

  • 1 cup salt
  • 1/2 cup granulated garlic
  • 1/4 cup black pepper

All-Purpose Rub Instructions

Mix all the ingredients together and set aside.

Smoked Potato Salad

Print recipe here! 

Ingredients
2 pounds Yukon Gold potatoes, washed and dried
2 eggs
1 cup bacon grease, softened, not melted
½ lb. bacon, cooked and diced
Big Green Egg Citrus & Herb Seasoning
½ cup yellow onion, diced
1 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
2 tbsp yellow mustard
2 cups mayonnaise
2 stalks of celery, chopped
1 tbsp chives, chopped

Instructions
Set the EGG for indirect cooking with the convEGGtor at 225°F.

Cover the potatoes completely with warm, soft bacon grease and the Big Green Egg Citrus & Herb Seasoning. Puncture each potato several times. Place the potatoes and the 2 eggs on the Big Green Egg and cook for 2 hours, or until the potatoes are tender in the center. Put the eggs in an ice bath after removing from the EGG.

While the eggs and potatoes are cooking, mix together the onion, vinegar, salt, pepper, mustard, mayonnaise, and celery.

Once cooled, dice the eggs and potatoes and mix with the rest of the ingredients. Top with the chives and enjoy!