Smoked Brined Turkey

Smoked Brined Turkey

Print recipe here! 

Ingredients
1 gallon water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
1 garlic head
2 lemons, quartered
1 turkey, approx. 12 lbs
10 sprigs thyme
10 sprigs sage
3 cups chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder

Instructions
Brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and onions and 1 halved garlic head. Mix until the sugar and salt dissolve.

Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2 1⁄2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

Soak 2 cups of hickory or pecan chips in water for 1 hour.

Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor.

Remove the turkey from the brine, rinse well to remove the brining liquid and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Place the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Reserve the drippings from the drip pan to make gravy.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.

Candy Cookie Cake

Celebrate a special occasion with a homemade cookie cake with your favorite candy on the EGG! Print recipe here! 

Ingredients
2-3 types of candy
1 candy for topping
24-36 ounces cookie dough (home made or store bought)
Icing
Aluminum foil

Instructions
Set EGG for indirect cooking at 350°F/177°C with a Baking Stone.
Cover Perforated Cooking Grid with aluminum foil and grease lightly.
If candy isn’t already bite-sized, chop it into bite size pieces. Mix a little more than half the candy with the cookie dough in a big bowl.

Spread on Perforated Cooking Grid. Sprinkle the top with remaining candy.
Out of aluminum foil, make four spheres the size of grapes. Place these on the Baking Stone, then place the Perforated Cooking Grid on top of the foil.

Bake for approximately 25 minutes, or until cookie is golden brown.
Remove from EGG and let cool. Once cool, finish with your favorite icing and candy topping of
choice.

Makes 1 cookie cake.

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.

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!

The Perfect Steak

The Perfect Steak

Print recipe here!

Ingredients
2 steaks, 1-1/2 to 2-inches thick, preferably ribeye or strip
Big Green Egg Ancho Chile & Coffee Seasoning, to taste

Instructions
Trim the steaks of any excess fat. Apply the seasoning to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.

Set the EGG up for direct cooking (no convEGGtor) at 650°F. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.

Place the steaks on the grill and sear for two to three minutes. Carefully open the dome and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.

Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).

Remove the steaks and let them rest for 5 minutes before serving.

Peach and Blueberry Summer Pie

Peach and Blueberry Summer Pie

Print recipe here! 


Ingredients
¾ cup sugar
6 tbsp all-purpose flour
¾ tsp ground cinnamon
⅛ tsp allspice
4-5 peeled, sliced fresh peaches
1½ cups blueberries
1 tbsp butter
1 egg
2 pie crusts, homemade or store bought
Extra sugar and cinnamon for topping

Method
Set the EGG for indirect cooking with the convEGGtor at 400°F.
Mix sugar, flour, cinnamon and allspice together in a large bowl. Gently fold in
blueberries and peaches.

Pour the filling into an uncooked pie crust. Cut the butter into small pieces and
distribute evenly over the top of the filling.

Use the second pie crust to create a lattice and cover the pie. Lightly brush the lattice
with one beaten egg. Sprinkle sugar and cinnamon over the pie.

Cook at 400°F for 30 minutes; reduce the heat to 375°F for an additional 25 minutes.
Let the pie set for about 4 hours before eating.

Grilled Fish Tacos with Fresh Peach Salsa

Print recipe here!

Ingredients

Salsa:
1½ cups diced fresh peaches
1 firm, but ripe avocado, diced
¼ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
½ small jalapeño, minced
juice of 1 lime, about 3 tablespoons

Fish:
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon ground coriander
2 teaspoons olive oil
1½ pounds fresh salmon, halibut, catfish, or your favorite fish

Corn tortillas
Lime wedges

 

Instructions

Combine salsa ingredients in a medium bowl and refrigerate until ready to use.

Set EGG for direct cooking at 400°F.

In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled cooking grid for 3-5 minutes per side until cooked to your liking. Char tortillas on cooking grid, about 10 seconds on each side.

Serve tacos with fresh salsa and desired toppings. (cheese, lettuce, sour cream, etc.)

Beer-Marinated Pork Tenderloin with Charred Corn-Cheddar Relish

Print recipe here!

Ingredients

Marinade
1 (12-ounce) bottle Ale
½ cup maple syrup
¼ cup fresh lime juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 pork tenderloins (about 2 pounds total)

Relish
1 ½ cups fresh corn kernels (or frozen corn kernels, thawed)
½ cup finely diced jarred roasted red bell peppers
½ cup finely diced Cabot Sharp Cheddar
¼ cup chopped fresh cilantro or parsley
2 tablespoons olive oil
1 tablespoon fresh lime juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions

To make pork
In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight. Remove tenderloins from marinade, shaking off excess. Set EGG for direct cooking at 500°F/260°C. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side.

Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C). Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish.

To make relish
Place large nonstick or cast-iron skillet on EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).

Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork. Makes 8 servings

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.

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.