EGGFEST 2013

Stir-Fried Chicken and Shallots
John Yee
Pleasanton, CA

From The Breath of a Wok by Grace Young

Ingredients:

1 lb skinless, boneless chicken thigh, cut into 1-inch cubes
2 ½ tsp soy sauce
1 tsp Shao Hsing rice wine or dry sherry
½ tsp sugar
¼ tsp salt
1/8 tsp ground white pepper
1 TBS cornstarch
1 TBS fermented black beans, rinsed
1 tsp minced garlic

1 tsp minced ginger
1 TBS vegetable oil (I prefer grapeseed oil)
4 small whole shallots, pelled (about ½ cup)
1/3 cup chicken broth
1 scallion, chopped

Preparation:

1. Cut shallots into smaller pieces about the size of a small garlic clove, so that the need only a few minutes to cook.
2. In a medium bowl combine the chicken, 1½ tsp of the soy sauce, the rice wine, ¼ tsp of the sugar, the salt, and pepper.  Sprinkle cornstart over the chicken mixture and toss well to combine.  The chicken will be a little dry and sticky to the touch.  In a small bowl, using a fork, mash the black beans, garlic, ginger, and the remaining 1 tsp soy sauce and ¼ tsp sugar.

3. Heat a 14-inch wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.  Swirl in the oil and carefully add the chicken, spreading it evenly in the wok.  Cook undisturbed 1 minute, letting the chicken begin to brown.  Then using a metal spatula or chuan, stir-fry 1 to 2 minutes or until the chicken is browned on all sides but not cooked through.  Add the black bean mixture, shallots, and broth and stir-fry 1 to 2 minutes or until the chicken is cooked through and sauce is just thickened.  Stir in the scallion.  Serves 4 as part of a multicourse meal.

 

EGGFEST 2013
Super Simple Shrimp with Mango Vinaigrette Marinade
Bill Gilbert
Felton, CA

¼ cup canola oil
1 tsp. kosher salt
1 tsp. granulated garlic
½ tsp. freshly ground black pepper
¼ tsp. cayenne pepper
25-30 peeled and deveined, tail on shrimp (21-25 count)

Vinaigrette
½ cup roughly chopped ripe mango (about ½ a mango)
¼ cup canola oil
¼ cup fresh cilantro leaves chopped
1 whole scallion, white and green parts chopped
1 Tbs. fresh lime juice
1 Tbs. rice vinegar
1 half-inch section fresh ginger, peeled and chopped
½ tsp. kosher salt
¼ tsp. freshly ground black pepper

1. To make the marinade: In a large bowl, mix the marinade ingredients. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for 1 hour.
2. To make the vinaigrette: In a blender or food processor, combine the vinaigrette ingredients. Process for about 1 minute or until the
texture is smooth and emulsified.
3. Remove the shrimp from the bowl and discard the marinade. Grill over direct heat 350-400 degrees until the shrimp have turned opaque in the center 2 to 2 ½ minutes, then turn and repeat. Serve warm with the vinaigrette.


EGGFEST 2013

Pig Shots (bacon “shot glass”)
John Yee
Pleasanton, CA


Ingredients:

 
Nathan’s Beef Kielbasa – qty 2½  Bacon 16 oz packages – qty 2
Cream Cheese – 8 oz
Mexican 4-cheese blend – 1/3 cup
Green Chiles Diced – 4 oz
Brown Sugar – ½ cup
Chili Powder – ½ tsp
Cayenne Pepper – ½ tsp
BBQ Rub
 

Preparation:

Cut sausage down to discs about 3/8” thick.
Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
Soften cream cheese and mix in cheese blend and chiles
Pipe or spoon the cream cheese blend into the shot
Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling
Lightly sprinkle with BBQ rub

Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes).  Smoke wood is optional.

EGGFEST 2013
Char Siu (Chinese BBQ Pork)
John Yee
Pleasanton, CA



Ingredients:

2.5-3 lbs boneless pork butt cut into strips approx. 1 ½” wide by 1” thick (or you can buy boneless pork shoulder country style “ribs”)
2/3 of a jar of char siu sauce such as Lee Kee Kum or Amoy brand
1/3 of a jar of hoisin sauce
Honey
Brown sugar

Preparation:

Place pork strips into sauce mix and marinate in refrigerator for at least 4 hrs or overnight.  Stabilize Egg at approximately 300 degrees.  Place pork on Egg cooking grid and drizzle honey over top and lightly sprinkle with brown sugar.  Cook for 30 minutes.  Flip over and repeat honey and brown sugar.  Cook for another 30 minutes and start checking internal temp. 

I find cooking the pork to an internal temp of about 180-190 allows it to get tender yet firm enough for slicing.  Time to get to this internal temp can vary but likely won’t exceed about 90 minutes total cook time.



EGGFEST 2006-2007-2008-2009-2010-2011-2012

Santa Maria Style Tri-tip
Rich Miller aka Morro Bay Rich
Morro Bay, CA

 
2 (3 pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture: recipe follows

Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
2 tablespoons salt

Mix together all ingredients in a small bowl

Basting Sauce:
½ cup red wine vinegar
½ cup garlic-infused vegetable oil

Whisk together vinegar and oil in a small bowl.

Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.
 

EGGFEST 2013
Samosas
Ricky Rahi
Pleasanton, CA

Dough Ingredients:

1 all-purpose flour
2 tbsp oil (Vegetable)
large pinch ajwain (optional)
enough water to knead the flour
salt to taste
oil for deep frying (Canola recommended)

Filling Ingredients:

2 boiled potatoes, crumbled
1/4 cup boiled peas
1/4 tsp grated ginger
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch cumin pwd
pinch kasuri methi
dash of lemon juice
pinch of garam masala
chopped coriander leaves
salt to taste

Directions:

1 Mix the all-purpose flour with salt, oil, and ajwain, combine to form a crumbly mixture. Now slowly add enough water to make pliable dough, not too soft. Divide the dough and shape into 6 balls. Keep aside covered with moist cloth for 15-20 minutes.
2 Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and sauté for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approximately 3-4 minutes. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
3 Now that the stuffing is ready, prepare the outer layer for the samosas.
4 Roll each ball with the rolling pin into a slightly thin puri/naan/tortilla, slightly elongated in shape. Take a knife and divide the rolled puri/naan/tortilla into two by cutting lengthwise through the center.
5 Now take a semi-circle piece of the tortilla, and make a fold in the shape of a triangle. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges
of the dough with water and seal to enclose the stuffing.
6 Press the ends firmly so that the filling does not come out during the deep frying process. Prepare the rest of the dough in the same manner.  Recipe sized for 12 samosas.
7 Heat enough oil in a wide vessel (like a wok or dutch oven) to deep fry the samosas. Heat the oil till hot (360 F) but not piping hot. Reduce flame to low to medium heat and drop 5-7 samosas (depending on Wok) into the oil slowly and deep fry (4-5 mins) them till golden brown, turning them carefully to the other side so that it cooks on all sides.
8. Remove onto paper towels and let it cool for 3-4 mins and enjoy.

 

 

EGGFEST 2013
"Grillionaires" Apple Pie
Mary Ann Cave
San Jose, CA


5-6 med/ 8-9 small pippin apples (granny apples can be used as a substitute)
3/4 c. sugar
1 tsp cinnamon
1 tb lemon juice

1 tb flour
1 tb butter
1 c. apple sauce
1 pre-made pie crust in pan
1 pre made pie crust rolled (can find in the refrigerated cookie dough aisle)
1 gallon ziploc bag

-Put sugar & cinnamon in ziploc bag

-Peel skin off apples, cut out core and cut apples into med-size pieces
-Add lemon juice to apples, then put all into the ziploc bag
-Toss apples in cinnamon - sugar mixture
-Add apple sauce & flour
-Shake mixture around in ziploc
-Add apple pie mixture to pie crust in pan
-Unroll the second pie crust
            -Cut crust into lengthwise pieces and weave it on top
            -Break butter into pieces and add it to top of pie filling between the woven crust

            -Pinch edges of pie together and break off extra crust so top crust sticks

Bake on BGE @ 425 degrees for 45 minutes or crust begins to golden and apple filling begins to boil in the middle.
For applewood smoke flavor, throw in a handful of soaked apple wood chips before baking.
Remember to include plate setter for indirect heating.

-This recipe is a modification from Paula Dean's Crunch Top Apple Pie:

http://www.foodnetwork.com/recipes/paula-deen/crunch-top-apple-pie-recipe/index.html

 
Serve ala mode.  Enjoy!




EGGFEST 2013
Epic Mac & Cheese
Ted Atlas


10 cups ! shredded cheese (see note)
16 oz! ! ! elbow macaroni or other small pastas
1! ! yellow or white onion, diced
3-4! ! cloves of garlic, crushed
1/4 cup! unsalted butter
1 1/2 tsp ground oregano
1 1/2 tsp paprika
1 Tbs! ! ground pepper
2 cups milk
1 1/2 cups heavy cream
1 cup sour cream
1 egg lightly beaten
1 1/2 cups cheddar Goldfish crackers or Cheez-it crackers, pulverized
1. Preheat oven or Big Green Egg (use plate setter for indirect heat) to 350 degrees.

Bring a large pot of salted water to a boil.
2. Toss the cheeses together in a large bowl.
3. Boil the pasta until it is about two-thirds cooked. Drain and transfer to a large bowl.
Toss the hot pasta with 4 cups of the cheese mixture.
4. Melt butter in large pot over medium heat until foam subsides. Add onion and cook
until translucent. Reduce heat to low and add garlic, oregano, paprika and pepper.
5. Whisk in milk, heavy cream and sour cream. Continue whisking until everything
comes back to a low simmer. Whisk in about 4 cups of the cheese and keep
whisking until the cheese melts. Whisk in the egg.
6. Pour the hot cheese mixture over the pasta and mix well. Transfer to a 9-inch by 13-
inch baking dish. Scatter the remaining cheese over the pasta and top with
pulverized crackers. Cover with aluminum foil and bake about 25 minutes then
uncover and bake another 10-15 minutes until the top browns a little.
Note: You can vary the mixture of the cheese. I use at least half cheddar or cheddar/
jack and the remainder mozzarella, Mexican cheese blend and some grated parmesan.
You really can’t go wrong with any mixture of cheeses.
I don’t add salt to the mixture because most cheese already has a lot of salt but you can
add it if you wish or when you serve it.




EGGFEST 2013
Peach Cobbler
Jennifer & David Hill 
Fair Oaks, CA
 
1  9 x 12” foil pan
Nonstick Cooking Spray
Whipping Cream
 
Oatmeal Cookie Crust
1 pkg Betty Crocker Oatmeal Cookie Mix
1 Egg
1/2 Cup Butter
Follow instructions on the bag but spread batter into a 9 x 11” pan rather than making individual cookies. Bake as directed and cool.
Crush cookies in a Cuisinart or blender to make cookie crumbs.
For every 2 cups of cookie crumbs:
3 Tbsp butter, melted
1 Cup chopped walnuts
½ tsp cinnamon
Mix cookie crumbs with butter, walnuts and cinnamon. Set aside.
 
Peach Filling
5 – 6 Medium Size Peaches
1 Tbsp Minute Tapioca
1 Tbsp Lemon Juice
¼ Cup Sugar
½ Tsp Cinnamon
Mix filling ingredients together and set aside.
 
Cheesecake “Drizzle”
1 pkg (8 oz) Cream Cheese, softened
½ Cup Sugar
2 Tbsp Flour
½ Tsp Vanilla
1 Egg
2 Tbsp Milk or Cream to thin (you may need more – mine was a little thick)
Mix Cheesecake Drizzle ingredients together with a blender or mixer and set aside.
Blackberry Zinfandel Sauce:
Makes about 2 ½ Cups
18 ounces fresh or frozen blackberries
1/3 cup sugar
2/3 to 1 cup Zinfandel (use red wine, not White Zinfandel)
1 cinnamon stick
Place the blackberries, sugar, cinnamon stick and wine in a saucepan. Cook over medium heat until it comes to a gentle boil. Reduce the heat to a simmer and cook for 10 minutes, just enough to cook the berries and cook off the alcohol in the wine.
Remove the cinnamon stick and mash the berries with a potato masher.
Optional: you can pour the mixture through a strainer and/or purée the mixture. Return the strained liquid to the pan and simmer over medium low heat until thick.
Can be stored in an airtight container in the refrigerator for up to a week.
Assembly and Prep:
Set up grill for indirect cooking. Stabilize temperature at 350°F.
Press Oatmeal Cookie Crust into foil pan. Pour Peach Filling over crust. Drizzle Cheesecake mixture over Peach Filling.
Bake in Egg for about 20 – 25 minutes, let cool.


EGGFEST 2013
GURU SMOKELOAF (MEATLOAF)
Matt Saenz
San Jose, CA

 

1lb lean ground beef
1lb ground Italian mild sausage
1lb applewood smoked bacon
1 large onion
1 cup Itallian bread crumbs
2 tablespoons worchester sauce
1 cup ketchup
2 eggs
Half a cup of diced tomatoes
4 mozzarella cheesesticks

 

Prep work:
Sautee onions and bacon and set aside.

Combine all other ingredients, except cheesesticks and tomatoes, in large bowl and mix well with hands for at least 3 minutes. Half the loaf mixture and shape half in baking dish. Lay out tomatoes, cheese sticks, and bacon with one inch boarder around the edges. Shape second half of loaf, place on top and seal the masterpiece. I topped the loaf with dizzy pig raging river. Cook in baking pan for 2 and a half hours at 250*, or until internal temp reaches 160*. 10 mins before finish, baste the loaf with you favorite bbq sauce. Let stand for at least 20 minutes after removal otherwise it will crumble when sliced.

EGGFEST 2013
Kalbi (Korean Barbequed Skirt Steak)
Bill Gilbert
Felton, CA



Ingredients
5 lbs. skirt steak
1 cup brown sugar, packed
1 cup soy sauce
½ cup water
¼ cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 Tbs. minced garlic
2 Tbs. dark sesame oil
¼ tsp. black pepper
2 green onions, thinly sliced (optional)

Preparation
1. Sprinkle brown sugar over beef and rub well to evenly coat. Let sit at room temperature for 10 minutes while preparing the marinade.
2.  In a bowl, whisk together the remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2).
3. Add marinade, press out excess air from bags and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours, but preferably over night.
4. Cook at 350-400 degrees over direct heat for 10 to 15 minutes a side or desired doneness. Garnish with thinly sliced green onions, if desired.

 

 

EGGFEST 2012

Pretzel-Bacon Crusted Brownies
with Caramel Wine Sauce
David and Jennifer Hill
Fair Oaks, CA

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 8

When we bake on the EGG, we like to set it up for indirect cooking, burn off most of the white smoke to control the smoke flavor and create desserts that have a bottom crust or layer (like an upside down cake) to block the main part of the dessert (in this case a brownie).
 

Ingredients
1 1/2 Cups Crushed Pretzels (I used a Cuisinart)
1/3 Cup Melted Butter
3 Tbsp sugar
2 Tbsp of Cooked, Crumbled Bacon
1 Package Brownie Mix
2 Tbsp Cocoa
1 Tbsp Jack Daniels (optional)
2 Eggs
2/3 Cup Vegetable Oil
1/4 Cup Water
9 x 13? pan (foil if cooking on the grill)
Caramel Red Wine Sauce*
Whipped Cream
 

Instructions
 
1.Preheat oven to 350°F or stabilize the grill for indirect cooking at 350°F.
2.Mix the crushed pretzels, sugar and butter in a small bowl. Press into the bottom of the pan.
3.Bake for 10 minutes at 350°F until crust is just set.
4.Sprinkle cooked bacon over the top evenly.
5.Make Brownies according to directions with eggs, oil and water and adding the cocoa and optional Jack Daniels. Mix until just combined.
6.Spread brownie batter evenly over the top of the crust.
7.Bake for about 20 to 25 minutes or until the brownies are baked (a knife comes out clean when inserted into the middle.

8.Let cool and serve with Caramel Red Wine Sauce (see below) and whipped cream.
Notes
 

Caramel Red Wine Sauce:
 Mix 1 1/2 Cups Sugar, 1 1/2 Tbsp Light Corn Syrup and 1/3 Cup water in a medium saucepan. Bring to a boil and simmer until golden brown (but not burnt!) Cover the pot with saran wrap during the simmer (or a tight lid) and the sugar crystals will melt from the sides of the pan. Remove the wrap with tongs to avoid burning yourself. Add 2 Cups of Cabernet Sauvignon and cook down until reduced by about half. Add 1/2 tsp salt and 1/2 tsp vanilla.



EGGFEST 2013
Santa Maria Style Top Sirloin (Top Block) with Pico de Gallo
Bill Gilbert
Felton, CA

Ingredients
Top Sirloin roast 3 inches or so thick, cut from the whole Top Sirloin (Top Block) cap removed. Rub with Worcestershire sauce and your favorite beef rub.

Pico de Gallo
4 vine ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, white and green parts, sliced
1 Jalapeno chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
¼ cup extra-virgin olive oil
1 tsp. kosher salt
In a mixing bowl, combine all the ingredients together. Toss thoroughly and let it sit for 15 minutes to an hour to allow the flavors to marry. Yields 2 cups.

Cook the roast at 350 to 400 degrees, direct until the internal temperature reaches 110-115 degrees, remove from grill and raise temperature to 600 plus. Sear for 90 seconds or so per side and internal reaches 125 for medium rare, remove roast and cover and let set for 10 minutes. Slice on a bias and serve with Pico de Gallo on the side.


EGGFEST 2012
Mainegg’s ABT Dip

David Maxwell
San Jose, CA

Ingredients
2-pounds Jalapeno Peppers
1-pound Bacon
2-packs Cream Cheese
1-small can crushed Pineapple
1-tsp Dizzy Pig Dizzy Dust
1-pound Pulled Pork

Cut up Jalapeno peppers into bite size pieces.
Cut up bacon into pieces and cook until done.
Set aside the bacon, add the peppers into the hot grease for several minutes so that the peppers can get the flavor and soften the peppers a bit.
Soften two packages of cream cheese and add the crushed pineapple, pulled pork and Dizzy Dust (or any other spice that you like).

Assemble the dip by putting in the peppers into a pie pan. Cover with the cream cheese mixture and spread. Sprinkle the bacon over the top.
Throw it onto the egg (around 350 dome) until the cream cheese is bubbling. Garnish with some cilantro and serve with chips.
This is very fast and a lot easier than doing standard ABT's though ABT's are still a standard around here.




EGGFEST 2012
Cazzy’s Wings
David Maxwell
San Jose, CA

Ingredients
• 1 Cup Soy Sauce
• 1 Cup Brown Sugar
• 1/2 Cup Mirin Rice Wine
• 1 Tbsp Fresh Ginger
• 1 Tbsp Chili Flakes or Oil

Directions
1. In a saucepan, bring soy, brown sugar and Mirin Rice Wine to a boil and leave on heat until brown sugar has dissolved. Stir regularly and throughout after boil to avoid scorching. Lower heat add ginger and chili flakes. Simmer for ten minutes stirring regularly. Remove from heat and refrigerate.

2. Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). Use a gallon bag to marinate so that the bag can be laid flat and flipped after 12 hours.

3. Fire up egg and stabilize at 375-400. Raise cooking surface to felt line and use a drip pan. Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.
This part is what makes the wings tacky and layers the flavor. At 5 minutes, baste with the marinade, then again at 10 minutes. Flip the wings at 15 minutes and baste and then baste again at 20 minutes.
This procedure is why a drip pan is used because the marinade will make your lump smoke and add an undesirable taste into the wings
.
Your wings should be at about 145-150 and should really start having a beautiful brownish red color. Remove at 165.
                                  

EGGFEST 2011
Prosciutto Wrapped Asparagus
with Lemon Citronette
Jackie Maehl
Ventura, CA

2-lb. asparagus
½ lb thinly sliced prosciutto

Preheat grill to 400*

Snap off bottom of each asparagus
Wrap asparagus in a thin slice of prosciutto
Grill for about 3-4-min. a side

Lemon citronette:

Grated zest and juice of one lemon
2 t Dijon mustard
¼ C extra virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ T finely chopped thyme

In a small bowl, whisk together the lemon zest, juice and mustard.
Continuing
to whisk, slowly drizzle in the olive oil until emulsified and smooth.
Add thyme, and salt & pepper to taste
.

 

EGGFEST 2012
Bacon Wrapped Dates
Zach Fricke

Ingredients

• Dates, pitted
• Bleu Cheese
• Strips of Bacon (1 for every 2  or three)
• Black Pepper
• Skewers (soaked in water if wooden)

Directions

1. Remove pits out of dates if not already done so.
2. Crumble up some of your favorite bleu cheese.
3. Make a slice down the date like you are butterflying it
4. Stuff the cheese into date and “seal” back up.
5. Wrap each one with some bacon
6. Place multiple ones on a skewer for easy turning
7. Cook on egg raised direct about 400 F
8. Turn every 10 minutes or so
9. Take off when bacon is done to your liking
10. Sprinkle with some freshly cracked black pepper


EGGFEST 2012
Achiote Citrus Marinated Chicken Street Tacos
Rick Miller, Mike and Karina Rothell
Suisun City, CA

Juice of ½ lime
Juice of 2 oranges

¼ cup achiote paste (find at Mexican market)
2 jalapenos chopped
1 canned chipotle pepper
7 garlic cloves
1 TBS whole black PEPPERCORNS
1 TBS salt
½ bunch cilantro stems and all
1.5 lbs boneless skinless chicken thighs
In a blender combine the juices of 1 orange and lime with achiote paste, jalapenos, garlic, peppercorns and salt. Puree until the peppercorns are completely crushed. Add remaining orange juice and cilantro and process until smooth. Add chicken and let marinade overnight.
Grill chicken to 165 internal temp, slice into thin strips.
Peppers and onions
1 tbsp canola oil
1 red pepper, thin strips
1 yellow pepper, thin strips
1 large onion, sliced in half moons
1 tbsp chili powder
1/2 tsp oregano
1/2 tsp garlic powder

1 tsp cumin
salt & pepper
1/2 cup stock (chicken, beef, vegetable…)
1/2 cup cilantro, loosely packed and then minced
Sweat peppers in oil until soft then add remaining ingredients and simmer until most of the liquid is absorbed.
To make tacos, quickly heat corn tortillas on grill add grilled chicken and top with peppers and onions.


EGGFEST 2012
Vidalia Onion Casserole
Ross Maehl aka Ross in Ventura
Ventura, CA

This makes enough filling for 2- 11 ¾ x 9 3/8  x  2  9/16 in  Steam Table Pans
This recipe is a slightly modified version of one posted by Larry Ward on
The Big Green Egg forum – it is from Tea Time at the Masters. Copied from Thirdeye's website.
8 lbs thinly sliced Vidalia Onions or other sweet onions.
4- cup sour cream
12- eggs
4- cup Pepper Jack cheese, grated
4- cup sharp cheddar, grated
8T- butter
16- pieces of smoked bacon fried and crumbled, or sausage (fried, drained & crumbled)
4- splashes of hot sauce
2- tsp Kosher salt
4- tsp white pepper
Saute onions in butter until clear. Let stand and cool some.
Grate cheese. Beat the eggs add the pepper jack, salt, pepper, sour cream and bacon to the eggs and mix well.
Pour into Steam Table Pans, add the cheddar cheese on top and bake at 375 for 40 minutes and let cool and serve. For baking on your cooker or grill, use a pizza stone on the grate to diffuse the heat. Cooking over wood coals or lump charcoal gives this casserole an excellent flavor.


EGGFEST 2012
Picasso’s Big Sausage Tacos
Dominic Hollands


• 2 zucchini chopped
• 1 large onion chopped
• ½ lb of bulk breakfast sausage
• 1 tomato chopped
• 6 large eggs, beaten
• 12 corn tortillas
• 1 tsp. olive oil
• 1 avocado sliced
• 1 cup salsa

Place cast iron pan on grill and allow to heat thouroughly.  Add all chopped vegetables to pan stirring constantly. 
After 6 minutes, or until vegetables reach desired texture, remove vegetables and add bulk breakfast sausage to pan. 
Cook sausage until done.  Add vegetables back to pan and cook with sausage for 2 minutes.  Add eggs to pan.  Stir mixture constantly. 
Add tortillas to grill and allow them to heat through turning once.  Place tortilla on plate. 
Add spoonful of eggs to tortilla and top with salsa and avocado.



EGGFEST 2012
Sticky’s Spicy Teryiaki Tri-Tip Sliders
Dominic Hollands

Marinade
• ½ bottle Soy Vay Island Teryiaki
• 1 tbsp. crushed ginger
• 2 tbsp. minced garlic
Mix all three of the above items together in a gallon freezer bag.  Allow tri-tip to marinate in mixture for at least 8 hours re-positioning tri-tip at least once at 4 hours.

Spicy Coleslaw
• 1 package coleslaw mix with dressing
• 1 whole jalapeno
• 2 pineapple rings
• 3 tbsp. spicy/honey mustard
Place whole jalapeno and pineapple on grill. 
Cook the jalapeno until skin is charred and begins to bubble. 
Pineapple can be removed once both sides have the black grill marks or 3 minutes per side. 
Chop both jalapeno and pineapple. 
Mix all coleslaw and dressing in a bowl. 
Add mustard to taste. 
Toss with jalapeno and pineapple.

Sliders
Place tri-tip on grill and allow to cook until internal thermometer reads between 125-130 degrees. 
Remove from grill and wrap in foil and allow to sit for 10 minutes. 
Thinly slice tri-tip and set atop ½ of Hawaiian roll. 
Place a tsp. of coleslaw on tri-tip and cover with remaining ½ or roll.



EGGFEST 2012
Habanero Pork Roast
Pete Engdahl

½ cup of any BBQ Sauce
½ cup of A1 Steak Sauce
Habanero
Garlic
Mince the garlic and habanero together (I like to use 1 pepper per roast and as much garlic as you like)
Mix the BBQ Sauce, A1, garlic and peppers together in a large bowl and coat each roast with the sauce. 
Cover and marinate for 12 to 24 hours before cooking.
Place the roasts on your BGE and cook around 200-225 degrees until internal temp of roasts reach 120-140 degrees. 
Use the extra marinade as a dipping sauce.




EGGFEST 2012
Big Green Egg Rueben
Ted Atlas

Pastrami

Start with a packaged corned beef. 
Discard spice packet.
Soak overnight in water to draw out some of the salt.  It can be soaked up to 48 hours.
Change the water 2-3 times.

2 tablespoons freshly ground black pepper (more if you like it peppery) 1 teaspoon ground coriander 1 teaspoon granulated garlic powder 1 teaspoon onion powder 1/2 teaspoon thyme, dried 1 teaspoon paprika Combine all ingredients and mix thoroughly.
Slice a few diagonal cuts in the fat and Put rub on both sides of the meat.
Use indirect heat (plate setter) and your favorite smoking chips (I used cherry and alder).  Cook at 325℉  until 165℉   internal temperature (about 1 1/2 hours).
If you want a wetter finished pastrami, cook to 150℉, place the meat in two layers of aluminum foil with 1/2 cup water or beer, wrap tightly and replace on the heat.  Cook to 165℉.
As an alternative cook to 150℉ and then place the meat into a pressure cooker (use a rack if available) and cook 20 minutes.
After the meat rests, slice it thinly across the grain.
Russian Dressing
Mix equal parts mayonnaise and chili sauce (like Heinz) or cocktail sauce.  You can also use ketchup and add
horseradish to your taste.

For Eggfest we used french bread in order to serve more people.  Layer the meat, grated swiss or gruyere cheese, sauerkraut, Russian Dressing on the bread. Put into the Big Green Egg to melt the cheese.
You can make the more traditional Reuben by using rye bread and grilling it in a frying pan with a little butter.

 

EGGFEST 2012
More Cow Bell Ribs
Kory Hopkins
San Jose, CA

2 Rack of Baby Back Ribs (with membrane removed)
Dizzy Pig Dizzy Dust Rub
Primo’s Gourmet Food Co. Garlic Hickory Rub
Rufus Teaque’s Honey Sweet BBQ Sauce
6 oz Apple Juice
2 oz Old Grand Dad 114 Bourbon

Mix the apple juice and bourbon and set aside.

Cut the ribs in half so there are 4 half racks.  It’s easier to wrap them in aluminum foil this way.

Generously coat both sides of the ribs with the two rubs and let them sit in the fridge for a few hours.

Use the plate setter in the Big Green Egg.

Light up the Big Green Egg and let it reach a steady 225F temperature.

Put the ribs in meat side up and let it cook at 225F for 2 hours.

Remove the ribs and wrap in double layer of aluminum foil.  Add in 2 oz.  of the apple juice/bourbon mix to each half rack.
Make sure the ribs are sealed inside the aluminum foil.

Put the ribs back on the Big Green Egg and cook at 225F for 2 more hours.

Remove the ribs and unwrap them from the aluminum foil and put them back in the Big Green Egg meat side up for 15 minutes.

Apply the Rufus Teaque’s Honey Sweet BBQ Sauce sparingly and let the ribs cook for another 15 minutes.

Remove the ribs and cut them into individual ribs and serve.


EGGFEST 2011-2012
MOINK Balls
John Yee
Pleasanton, CA


(All beef meatballs “Moo” wrapped in bacon “Oink” = “MOINK”)

Ingredients:

All beef frozen meatballs (about ½ oz sized meatballs)
Bacon (each piece of bacon is enough to cover 2 meatballs)
Simply Marvelous Cherry Rub (or your favorite rub)
Big Butz Cranberry BBQ Sauce (or your favorite sauce)

Preparation:

Wrap ½ piece of bacon around meatball and secure with a toothpick or place several MOINK balls onto skewers.  Dust the MOINKs with rub.

Cook either indirect around 280 degrees grid temp with a drip pan or raised direct at around 260 degrees grid temp. 

Smoke over a fruit wood of your choice (we used 3 cherry chunks at the Eggfest) and cooked for around 75-90 minutes (until the bacon has reached your desired crispiness).

Dip the MOINKs into BBQ sauce or brush sauce onto them.  Cook for another 10-15 minutes to allow the sauce to set.


EGGFEST 2012
Pig Shots (bacon “shot glass”)
John Yee
Pleasanton, CA

Ingredients:

 
Nathan’s Beef Kielbasa – qty 2
Bacon 16 oz packages – qty 2
Cream Cheese – 8 oz
Mexican 4-cheese blend – 1/2 cup
Green Chiles Diced – 3 oz
Brown Sugar – ½ cup
Chili Powder – ½ tsp
Cayenne Pepper – ½ tsp
BBQ Rub
 

Preparation:

Cut sausage down to discs about 3/8” thick.
Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
Soften cream cheese and mix in cheese blend and chiles
Pipe or spoon the cream cheese blend into the shot
Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling
Lightly sprinkle with BBQ rub

Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes).  Smoke wood is optional. 

 

EGGFEST 2011
Leg of Lamb
Dave Braden
Salinas, CA

(adapted from Jamison & Jamison (1994), "Smoke & Spice")

Overnight Paste
- 10-12 garlic cloves, 1-1/2 Tbs olive oil, 2 tsp kosher salt

The night before you plan to 'q', make the paste with a blender, mortar and pestle, or whatever. Rub over a

- 5 to 5-1/2 leg of lamb. Refrigerate overnight in a plastic bag.

I suggest quality domestic over (admittedly cheaper) imported lamb, which is gamier. I am among those who like the gamier version, but many are averse to it.

Get the Egg going, bringing it to about 210 degrees F. Note: with a cut this tender, you can do fire at up to 275 d.F. Keeping the temperature lower gives you more time for the smoke to settle in, and to prepare other dishes.

Remove the meat from the 'fridge, and let it sit at room temperature for 40 minutes or so.

Meanwhile, make the filling:

1 Tbs olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/2 C roasted nuts
1-1/2 pounds spinach, cooked, drained and chopped
8 oz mild goat cheese
1/3 C chopped parsley, or a mix with cilantro
1/4 C chopped raisins
1 tsp anchovy paste (optional)

Warm oil over medium heat, add onions and garlic and saute until softened. Add the nuts, and cook for another minute or so. Spoon the mixture into a bowl, and add the rest of the filling ingredients. Blend well, then spread the filling evenly over the leg's interior. Roll the meat snugly from one of the long sides, tying as needed with kitchen twine.

Optional: Sear the lamb quickly on all sides in a heavy skillet. I have tried this, and the result was about the same as with no searing at Eggfest 2011.

Smoke the lamb over a plate-setter for 35 to 40 minutes per pound, until the internal temperature of the meat reaches 145 degrees F.

Remove the lamb from the Egg and let it rest for 10 minutes. Slice.


EGGFEST 2011
MEATLOAF
Matt Savage
Willow Glen, CA
 

1 lb Ground Beef                         

½ Bell Pepper (any color)

½ lb Ground Veal                                                                

1 Egg (raw)

½ lb Ground Pork                                              

1 tbsp Worcestershire Sauce

3 cans Golden Mushroom Soup                                    

Seasoned Salt or Salt/Pepper

½ medium Onion                                                  

Bread Crumbs

Put meat in a large bowl and blend together.  Add seasoned salt OR salt and pepper.  Chop onion and bell pepper and add to meat.  Add raw egg, Worcestershire and 3 tablespoons of the soup.  Mix well with hands, adding bread crumbs until it holds together like a meatball.  

If cooking in the oven – Preheat oven to 350°.  Put meatloaf in a loaf pan and bake 15 minutes.  While baking, mix 2 ½ cans of soup with ½ can of water.  Remove meatloaf and cover with soup.  Bake for 45 minutes more.

If cooking on the egg – Heat egg to 350°.  Form meat into a loaf in a large cast iron pan and bake 15 minutes.  While cooking, mix 2 ½ cans of soup with ½ can of water.  Remove meatloaf and cover with soup.  Bake for 45-60 minutes more, until meatloaf temperature reaches 170°.

EGGFEST 2011
Prosciutto wrapped Asparagus
with Lemon Citronette
Jackie Maehl
Ventura, CA


2-lb. asparagus
½ lb thinly sliced prosciutto

Preheat grill to 400*

Snap off bottom of each asparagus
Wrap asparagus in a thin slice of prosciutto
Grill for about 3-4-min. a side


Lemon citronette:

Grated zest and juice of one lemon
2 t Dijon mustard
¼ C extra virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ T finely chopped thyme

In a small bowl, whisk together the lemon zest, juice and mustard.
Continuing
to whisk, slowly drizzle in the olive oil until emulsified and smooth.
Add thyme, and salt & pepper to taste.

 


EGGFEST 2011
Herb Crusted Pork Tenderloin
With White Chipotle sauce
Ross Maehl
Ventura, CA

1 l 1/2lb. pork tenderloin fat left on
1 1/2 t Kosher salt
2 T olive oil
4 cloves garlic, minced
1 t dried thyme or 2 t fresh thyme leaves (minced)
1 t dried oregano or 2t fresh oregano (minced)
1 t dried rosemary or 2 t fresh rosemary(minced)


Preheat Egg to 425*
Combine the ingredients in a small bowl. With your fingers, massage the mixture
onto the pork tenderloin, covering all the meat and fat. Let set for 2-hrs. or
overnight

Sear all sides of thetender loin then put on a raised grid and cook until
interior temp. is 135-140* let rest for 10-min.

White Chipotle bbq Sauce By Richard FL

Ingredients :
24 oz mayonnaise
7 oz Chipotle in Adobo sauce
7 oz apple cider vinagar
2 whole Hatch green chiles, Roasted
4 oz favorite BBQ sauce
2 t any chili seasoning

Place in a bowl and puree with a stick blender. Place in a plastic squeeze
bottle to use
Refrigerate any leftovers



EGGFEST 2011
Ranch Beans
Ross Maehl
Ventura, CA

2 Lbs. pinto beans, rinsed sorted and soaked overnight (or quick soak. Boil for
2 minutes and let stand 1 hour and drain and rinse.)
1/2 stick of butter
1 lb. pound bacon, diced
1 onion, chopped
2 bell pepper, finely chopped
1 14.5 oz.. diced tomatoes with juice
3 to 4 cloves garlic, minced
3/4 cup chili powder
1/2 to 1 tsp cayenne pepper (depending on your taste)
1 - 6 oz. can tomato paste
1 cup chopped cilantro
2 qts.. chicken broth, 1 qt. beef broth the kind you get at the market

Melt butter in large pot or dutch oven. Add bacon and next 4 ingredients and
saute' for about 4 or 5 minutes until vegies are tender but not burned. Add
cilantro, chili powder, cayenne and tomato paste and cook about 3 minutes. Add
beans, broth, salt and pepper to taste, bring to boil then lower heat and simmer
1 1/2 to 2 hours or 'til beans are tender. During this time liquid smoke
(remember, a little of this stuff goes a long way) and tabasco and adjust
seasonings to taste. If you want this thicker you can mash beans against the
side of the pot to thicken.



EGGFEST 2010
Stuffed (Baked) French Toast
Jeff Westlund
Camano Island, WA

Ingredients:
French bread
· 2 loafs of Pugliese bread (from Costco) or 1 large loaf sourdough or some type crusty bread
· 8 or 9 Eggs
· 1 ½ cups buttermilk
· ¾  cup white sugar
· 2 tablespoons pure vanilla extract
Topping
· ½  cup of all purpose flour
· ½ cup of packed brown sugar
· 1 teaspoon cinnamon
· Dash of salt
· 1 stick of butter (cold)
Other
9 by 13 baking dish
Night before
Spray the baking pan with non-stick spray or coat with butter.  Cut the bread into small pieces and fill the baking dish.  Mix the eggs together then add the buttermilk, sugar, and vanilla mixing until all

ingredients are incorporated.  Pour the mixture over the bread, cover and put in the refrigerator overnight.
Next morning remove the baking pan from the refrigerator and sit on counter.  Gather together the ingredients for the topping and mix together all the dry items. Take the butter and cut into small pieces and cut into the dry mixture.  Combine until the
butter is mixed in or about the size of small peas or so.  Sprinkle the mixture over the bread.
Preheat the egg to 370 dome and the smoke is running clear
Cook over indirect heat at 370 dome for about 45 minutes to an hour depending on how moist you want the inside.  At 45 minutes the center is nice and moist.  Bake longer if you prefer a dryer middle.  After removing from the egg let it stand for about 5 minutes.
If you bake this in your oven set the temp for 350
This recipe was adapted from one on The Pioneer Woman’s recipe website.

 

EGGFEST 2010
Roasted Pork Loin
Jeff Westlund
Camano Island, WA

Ingredients:

1 pork loin
Yellow mustard (French’s)
Your favorite BBQ rub or (recipe follows) 
Prep:
Cover the pork loin lightly with yellow mustard.
 (The pork loin will not pick up the taste of the mustard.  The mustard only serves to bind the BBQ rub. )
Spread the BBQ rub over the pork loin patting it into the mustard binder.  Wrap the pork loin in plastic wrap and let sit in the refrigerator overnight.
Prior to cooking prepare the Egg for indirect cooking at 350 dome with a drip pan.  Place the pork loin over the drip pan and cook until the internal temp is at 340 degrees (about 40 minutes give or take.)  Remove and let sit for ten to twenty minutes.  Slice and enjoy.

BBQ rub- 
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
2 tablespoon brown sugar 
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper



EGGFEST 2010
Hawaiian Infused Meatballs
Jeff Westlund
Camano Island, WA


Seasoning mix:
4 parts kosher salt
2 parts Nanami Togarshi (Japanese red pepper seasoning) (can purchase at an Asian store)
½ part granulated sugar
Mix as much as you will use. (We used about 8 tablespoon salt, 4 Nanami and 1 sugar)
Your favorite BBQ sauce in a squirt bottle (we used JK’s wild boar soul BBQ sauce)
¾ cup extra virgin olive oil
2 tablespoons sesame oil
1 bag Costco meatballs (thawed)
 

 Night before:
Place meatballs into a large bowl.
Mix together the olive oil and sesame oil and pour over the meatballs.  Stir to coat meatballs.
Sprinkle seasoning mix over meatballs making sure meatballs are evenly coated. Put meatballs back into the original bag and place into refrigerator turning bag over every once and a while.

Preheat egg to 350 dome.
Cook over indirect heat at 350 dome for about 30 to 35 minutes. Remove from the egg and lightly squirt the BBQ sauce over the meatballs and serve.



EGGFEST 2010
Short Rib Steak Snack
Mike and Sharon Leos
Fairfield, CA

5 pounds (approximate) boneless beef short ribs
Bread of choice

Marinade-

3 Tablespoons vegetable oil
3 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
1½ Tablespoons balsamic vinegar
1½ Tablespoons cider vinegar
6 cloves garlic, crushed
1 Tablespoon red pepper flakes
1 Tablespoons black pepper, ground
1½ teaspoons kosher salt
1 teaspoon brown sugar

Combine the marinade ingredients and mix well. Pour over steaks and refrigerate overnight. Turn steaks in the marinade occasionally. Before cooking, remove steaks from marinade and blot off excess moisture. Prepare Big Green Egg to grill at 450°F. Cook steaks two to five minutes on each of the four sides, depending on thickness of the meat and desired doneness. Rest the steaks for a few minutes before slicing. Serve on sliced bread or in a sandwich roll.

  

EGGFEST 2010 2011
Beef Short Ribs
Tony Johnson
San Jose, CA

-Use angus beef short ribs uncut from the crayovac case, i just slice them between
the bone.
-Season them with my favorite dry rub and let set overnight. 
-Sear them at a very high temp (450-550) first. This can be very exciting due to the fat content
so you will have to have good gloves and rather long tongs. 
-Place them side by side in a foil pan and cover with foil until the bone pulls out or falls out
by itself.
-Remove them from the pan, firm them up a bit by placing them over direct heat on the grill.
-Glaze them with your favorite sauce. but in my opinion you may want to leave sauce
on the side.



EGGFEST 2010
Matty’s Brontosaurus Bones
Matt Plut
San Leandro, CA

Ingredients:

Choice Beef Short Ribs
Plowboy’s Bovine Bold Rub

Preparation:

These are three rib sections about ten to twelve inches long.  Use a butter knife
to slide under the membrane along the bones from each side.  Then use a flexible boning
knife to trim the membrane from the bones and meat on the back side of the ribs. 
This gives the rub some meat to hang onto between the bones on the back side of the rack. 
Trim the fat cap on the meat side of the rack down to the meat.  Don’t worry about losing to much fat. There is plenty of marbling and fat inside this cut.  There are some spots where you won’t be able to reach the meat and that’s ok.  Use the rub to cover all exposed meat.

Fire up the BBQ and get the grill temperature settled in at 235-250ºF. 
Put one good sized hickory chunk on the coals and install the plate setter and grill. 
I can only fit two rib racks laying them down on a large grill. 
I made a stainless steel rack and use the two inch fire ring to allow me to smoke
four rib racks at a time by standing them on end. 

Put the ribs on the BBQ close the lid for eight hours while maintaining the temperature. 
Don’t even think about opening the lid to check on the meat.

Notes:

The key to this recipe is getting choice meat.  I have cooked select grade ribs before the
flavor just isn’t the same. 
Additionally, I don’t think the leaner ribs can cook for eight hours. 
I used the Bovine Bold rub, but this is BBQ, so use whatever you like personally.  Enjoy!

 


EGGFEST 2010
Grilled Pineapple Spears
Rich Miller aka Morro Bay Rich
Morro Bay, CA

 Pineapple spears (from COSTCO)

Dizzy Pig Pineapple Head seasoning 

Liberally coat the pineapple spears with the Dizzy Pig Pineapple Head.

Place spears on BGE grate and grill with dome open until the spears are approximately
20-30 charred like you would do hotdogs.

Cut the spears into bite sized piece and serve.  They are especially good with ice cream.

 

EGGFEST 2010
Grilled Strawberry Shortcake
David & Jenny Hill
Fair Oaks, CA

Serves 4–6
1 loaf pound cake, store bought or homemade
(Costco makes a great one)
4 tablespoons Butter or Brandy Butter*, melted
2 cups sliced strawberries, tossed with a few
tablespoons of confectioner’s sugar
Cabernet Dessert Sauce
Whipped Cream
Toasted sliced almonds
Heat barbecue to 325°F. Let stabilize
Slice pound cake into 1 1/2” slices. Brush lightly with
butter or Brandy Butter* and grill for approx. 3–4
minutes or just until lightly browned on either side.
Spoon fruit over cake and top with strawberries and
whipped cream. Drizzle with Cabernet Dessert Sauce.
Sprinkle with sliced almonds.
Serve.
* Brandy/Bourbon Butter:
4 tablespoons Butter, softened
1 tablespoon of Brandy or Bourbon
1 tablespoon of Brown Sugar
1 teaspoon molasses
Mix ingredients together, melt before brushing

on pound cake.

 

EGGFEST 2010
Cabernet Dessert Sauce
David & Jenny Hill
Fair Oaks, CA

Makes 2 1/2 Cups of Sauce
2 cups Cabernet Sauvignon (or Port)
1/4 cup sugar
1 stick of cinnamon
Juice of 1 orange
1 Tbsp water
2 Tsp cornstarch
Rind from 1/2 an orange
Stir wine and sugar in heavy small saucepan over low
heat until sugar dissolves. Add cinnamon stick. Increase
heat to medium and simmer gently until mixture is
reduced to 1 cup, about 45 minutes. Add orange juice.
Mix water and cornstarch in small bowl. Whisk into
wine mixture and boil until slightly thickened, stirring
constantly, about 1 minute. Remove from heat and add
orange rind. Cool. (Can be made 2 days ahead: Cover

and chill, then bring to room temperature before serving.)



EGGFEST 2010
Cabbage-Ramen Salad
Joan & Michael Watanabe
Eureka, CA


1 head cabbage, sliced
2-3 green onions, sliced thin
4 Tbs toasted sesame seeds
4 Tbs toasted slivered almonds
2 pkgs ramen noodles, crushed

Dressing:

4 Tbs sugar
½ cup salad oil
2 Tbs sesame oil
½ tsp pepper
6 Tbs vinegar
(seasoning packets from noodles, optional)

Toss salad ingredients except ramen noodles
Add dressing and toss well
Add crushed ramen noodles and toss
Serve immediately.

 

EGGFEST 2010
China Moon Grilled Chicken Wings
Grilled Chinese Chicken Wings with Orange Zest and Garlic
Joan & Michael Watanabe
Eureka, CA

Marinade: 
Grated zest of 2 large scrubbed oranges
1½ Tbs finely minced garlic
1½ Tbs finely minced fresh ginger
2 hefty scallions, cut into 1 inch nuggets, smashed
4 Tbs soy sauce
6 Tbs China Moon Ma-La oil
2 Tbs China Moon Chili-Orange Oil
1 tsp China Moon Roasted Szechwan Pepper-Salt

3 pounds fresh plump chicken wings

Whisk together all of the marinade ingredients to combine.  Add the chicken wings to the marinade and toss well to coat.  Refrigerate for up to 2 days.  Toss occasionally to redistribute the marinade.  The longer the marination, the better the flavor.  Let come to room temperature before grillling.

Drain the wings.  Grill the wings, skin side down, over moderately hot coals (just beginning to wear a jacket of white ash) until scored by the grill rack, about 6 minutes.  Turn over and grill the second side until the juices run clear when the tip of a knife is poked into the thickest part of the wing.
(from Barbara Tropp’s China Moon cookbook)



EGGFEST 2010
MALAYSIAN Grilled Chicken Wings
Joan & Michael Watanabe
Eureka, CA


Recipe adapted from "The Food of Malaysia" by Wendy Hutton
Ingredients
6 large chicken wings (I find that you could use up to 10 with the same amount of marinade)
1/2 tsp Chinese wine
1/2 tsp sesame oil
1 Tbsp light soy sauce
2 Tbsp dark soy sauce (kecap manis) (useful in many recipes,)
2 Tbsp oyster sauce
2 Tbsp honey
salt and pepper to taste (a big pinch of kosher salt, and shake white pepper vigorously for 5 seconds)
Method
1. Combine all the ingredients and marinate the chicken wings for 6 hours, up to 3 days. I find a ziplock bag really handy for this purpose--just squeeze out all the air and massage the marinate into the chicken wings. Flip around once or twice before cooking.
2. Grill it on your barbeque until golden brown and cooked or bake at 425 F for about 20-25 mins and finish with a 2-3 minute broil for added color.


EGGFEST 2010

Thai Grilled Chicken Wings
Joan & Michael Watanabe

Eureka, CA

Marinade:

3 Tbs minced garlic
2 Tbs finely chopped cilantro
1 Tbs sugar
1 tsp ground turmeric
1 tsp curry powder
½ tsp black pepper
3 Tbs fish sauce

3 pounds chicken wings

Place marinade ingredients in a food processor and process to a paste.  Place the chicken wings in a sealable plastic bag with the marinade.  Turn the bag several times so the chicken is well coated.  Refrigerate for 4 hours or overnight, turning the bag occasionally to distribute the marinade.

Lift chicken wings from the marinade and arrange on lightly greased grill.   Grill 5 to 6 minutes per side until cooked through.

Adapted from Martin Yan’s “Everybody’s Wokking” cookbook.


EGGFEST 2009
MOINK Balls   
Ross Maehl aka Ross in Ventura
Ventura, CA 

Ingredients:

Frozen Meatballs from the Market
Bacon
DP Swamp Venom
Blues Hog BBQ Sauce (Reg/Tennessee) 
 

Preparation:

Stabilize Egg 250* F. Direct cooking with raised grid.
Dust meatballs with DP Swamp Venom Rub.
Wrap thawed meatballs with bacon and hold with toothpick.

Smoked wrapped meatballs until the bacon is done and internal temperature is about 150* F.

Dunk them in ¾ Blues Hog ¼ Tennessee Dipping Sauce

Smoke some more to set the sauce. 

This is my version of the recipe posted on the big green egg forum on 22 November 2008 by Ricks Tropical Delights
 

EGGFEST 2009
Yakitori Negima
(from Japanese Grilling Demo)
Bram Britcher from Championship BBQ Team 155 South BBQ 
San Jose, CA 

-2 pounds boneless, skinless chicken thighs (approximately 10 thighs)
-2 bundles Tokyo Negi (large onion available at Japanese markets) or 3 bundles green onions
-12 to 16 small bamboo skewers 

Tare Sauce

-3/4 cup soy sauce
-3/4 cup Mirin (sweet rice) cooking wine
-1/2 cup sake
-1/4 cup sugar
-1/2 tablespoon garlic powder
-1 1/2 tablespoon flour

Prepare Tare Sauce in advance.  Warm the mixture to dissolve sugar.  Allow sauce to cool back to room temperature before adding meat.

Soak bamboo skewers in water for 20-30 minutes.  Trim excess fat from thighs and cut into 1” strips.  Cut green onions into 1” sections.  Alternate thigh strip and onion section on skewer, folding over the thigh strips when skewering to make a small “chunk”.

Set aside a ½ cup of Tare Sauce for glaze at serving.   With rest of Tare Sauce, marinade the skewers for 15 to 30 minutes on the counter top.

Prepare Egg with medium hot fire for direct grilling.  If available, install a grill spacer to raise cooking grate to gasket level.  Grill until nice carmelization but not burnt.  Baste with Tare Sauce and serve immediately.



EGGFEST 2009
Galbi
(from Japanese Grilling Demo)
Bram Britcher from Championship BBQ Team 155 South BBQ 
San Jose, CA

5 to 7 lbs flanken cut beef ribs.  Have butcher cut ribs 3/8” to 1/2” thick. 

Marinade:

2 cups soy sauce
1 cup sugar
1 cup Mirin (sweet rice) cooking wine
1 tablespoon sesame seeds
1 bunch green onions, chopped
2 pears, grated (remove skin before grating)
2 tablespoon granulated garlic or 6 tablespoons pre-minced garlic (out of jar) 

Prepare marinade in advance.  Warm the mixture to dissolve sugar.  Allow marinade to cool back to room temperature before adding meat.  Ribs will be tasty after just 30 minutes marinade, but for best flavor, marinade 1 to 2 hours depending on thickness.  Last hour of marinade should be on the counter to allow ribs to warm before cooking. 

Prepare Egg with medium hot fire for direct grilling.  To minimize flare ups, allow most marinade to drip from ribs before grilling.  Grill until nice carmelization but not burnt. 

For a simple but delicious meal, serve with white rice and crispy cucumber slices.



EGGFEST 2009
Breaded Chicken Wings
Richard Mees aka Boxerpapa
Elk Grove, CA

Bread crumbs (I like Italian bread crumbs found in your local grocery store)
Egg Beaters
Dizzy Pig rub
Chicken wings or party wings

Set up your BGE for indirect cook with the platesetter and bring the temperature up to 300 degrees. 

Mix the bread crumbs with Dizzy Pig rub (about one cup of bread crumbs to 1 Tbs. of DP) in a gallon size Zip Lock bag. 

Dip the wings in the Egg beaters then into the bread crumb mix and coat really good. 

When the BGE is up to temperature, put the wings on and let it cook for about 1 ½ hours flipping once or twice, making sure both sides get crunchy. 

You could also add a little BBQ sauce at the end for added flavor.



EGGFEST 2009
D-Bone Breakfast
Steve Dillon
San Mateo, CA

Recipe Ingredients:
1Lb split butter top bread 'chopped up'
1.5 cups swiss cheese, cubed 1/4-3/8ths
1 Lb ham cubed 1/4-3/8ths
1 Lb cheddar, grated

6 eggs
3 cups milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 teaspoon of garlic salt/pepper
3 cups corn flakes crushed
1 cube butter melted

So I used some butter flavor shortening to lube the Dutch oven then I put the bread layer on the bottom
next add the swiss cheese on top
next add the ham
next add the cheddar

Now in a bowl, beat the six eggs and add three cups of milk and the dry seasonings
Now Pour this mixture evenly over the top of the cheddar cheese.
Just before going in the cooker melt one cube of butter in the microwave and mix that in a bowl with the crushed cornflakes, spread this mixture evenly across the top.
Then place into the egg uncovered at 350F cook until it reaches 160F internal temperature,a little over a hour.



EGGFEST 2008
Spanish Breakfast Casserole
Dale Olstinske
San Jose, CA 

 1 Lb. Chorizo sausage
½ small onion diced
½ sm can diced green chilis
1 chipotle chili in adobo, pureed
4 slices of bread, cut into ½” cubes
6 to 8 eggs
2 cups milk
1 cup favorite cheese, jack, cheddar or Mexican blend
½ tsp salt
½ tsp dry mustard

 Crumble sausage in skillet with onions over med heat until brown.

Remove with slotted spoon, drain well.

Spread bread cubes in a buttered 12x8 2’ baking dish.

Top with sausage mixture and cheese.

Combine eggs, milk, chipotle, green chilis, seasonings and beat well.

Pour over cheese, cover and refrigerate overnight (even 1 hr is enough) 

Bake in Egg at 350° for 30-40 min. or until set.

Remove and let cool slightly before serving.

 
EGGFEST 2009
Tangy Pit Beans
with Rib Tips
Matt Plut
San Leandro, CA

2 Tbls Prepared yellow mustard
2 1/3 cups Ketchup
1 ½ cups packed brown sugar
½ cup molasses
½ tsp liquid smoke
1 ½ Tbls rib rub (whatever you’re using on the ribs today)
1 cup diced onion
1 green, red or yellow bell pepper seeded and diced
1 (28-ounce) can pork & beans
1 (16 ounce) can chili seasoned beans
1 (16 ounce) can large red kidney beans, drained and rinsed
1 (16 ounce) can butter beans, drained and rinsed
1 (16 ounce) can “other” beans of your choice, drained and rinsed

Sliced and diced rib tips from 2 racks of spareribs 

I multiplied this recipe by 4 for the Eggfest because I did 8 racks of ribs.  Heat and mix the mustard, ketchup, brown sugar, molasses, liquid smoke and rib rub until everything is dissolved and yummy smelling.  You can do all this while the rib tips are smoking in your egg.  You want to simmer this on low heat and stir often to prevent it from burning and sticking to the pot.  Add the cut up rib tips when completed and let it simmer for about and hour to let all the wonderful flavors get acquaintedWhen doing multiple batches, I like to mix in all the pretty colors of the bell peppers. 

Rib Tips for Pit Beans 

The rib tips are the remains of the meat trimmed off the top of the St. Louis style ribs.  Rub them as you do the ribs and smoke them in the Egg for three hours at about 225°F.  Put them in a double layer of wide aluminum foil and pour enough of the foiling juice to cover the entire bottom of the foil and put back on the Egg for another hour.  I just use equal parts of honey, apple juice and brown sugar melted in a small pot for the foiling juice.  Put the rib tips back on the Egg for another hour at about 225-250°F to get the foiling juices boiling.  After about an hour you can pull the rib tips off the grill and the bones should be breaking up and falling out.  I take a steak knife along the edge of the bone and cutting alongside it remove the bone and attached gristle.  After this is done I take the knife in the same direction in a V-pattern to remove the remaining small gristle.  This should take care of all the trim work you need to do.  Now slice the rib tips and cut them into bite size pieces and add to the Pit Beans.

 

EGGFEST 2009
Black-N-Blueberry Cobbler
Steve Dillon
San Mateo, CA

1 stick butter
2 1/2 cups fresh blackberries
2 1/2 cups fresh blue berries
2 cups flour
2 cups sugar
1 1/2 tsp. fresh grated lemon zest
1Tbs. baking powder
1/4 cup water
1 tsp. salt
2 Tbs. Pineapple Head (Dizzy Pig)
1 1/2 cup milk
1/2*Cup sugar

Pre-heat your Egg to 350F,
Spray some non-stick coating or rub some shortening in your Dutch oven then warm it up in the egg.
Wash fresh blackberries and drain. In a large bowl combine blackberries, sugar, lemon zest, and water; stir to coat blackberries. Let rest.
In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth.
Melt one cube of butter in the dutch oven
Pour batter over melted butter -- do not stir. Carefully spoon on the black-n-blue berries over top of the batter -- do not stir. Sprinkle the Pineapple Head topping all over.
You can leave the top of the Dutch oven off if you like. Cook for about an hour, watch the edges and top for browning, once it gets some color it's there.
Serve with Vanilla ice cream A La Mode.Yum
Serves: 10 or 4 depending -LOL



EGGFEST 2008-2009
George's King Salmon
Melissa Turvey aka Alaskan C (Two Time People's Choice winner 2008 & 2009)
Sitka, Alaska

Ingredients:
WILD CAUGHT Alaska King Salmon
Butter, cut into 1/4" thick pats
Lemons sliced thin
Onions (preferably sweet yellow ones) sliced thin
Heavy duty aluminum foil.

Light coating of sea salt & pepper

Additional seasonings can be: a sprinkling of fresh or dry dill, a few spoonfuls of pesto, some salsa... whatever additional flavor you might like.

Get your egg going and aim for around 300 degrees (direct). While you are waiting for that, get your salmon ready:

1. Fillet whole salmon, which should result in two separate fillets to be prepared in precisely the same fashion.

2. Lay the salmon fillet out on a sheet of extra heavy duty tinfoil

3. Cut horizontal slits into the meat almost all the way through to the skin and then insert butter pats into the slits. The number of slits and the amount of butter will be dictated by the size of the fillet. Usually, two sticks will be sufficient for a fillet from a 20-30lb King.

4. Layer on the sliced lemons, covering the entire fillet.

5. Layer on the onions, covering the entire fillet.

6. Sprinkle with sea salt, pepper, and dill from end to end.

7. Seal the individual fillet into the foil with a second top sheet & poke a few small holes in the "lid" (the top sheet).

8. Toss a few chunks of alder wood on your coals

9. Put the foil wrapped salmon  fillet onto the grate of the egg when it come to temperature.

Depending on the thickness of the fish, it can cook from about 45 mins to several hours. It won't dry out in the foil and will only get better the longer it cooks.

 

Here's the tartar sauce recipe  - I copied & pasted from the eggtoberfest 06 cookbook. :)

Tartar sauce: (proportions for an eggfest - scale down for home use)

Ingredients
1 jar (32oz) jar Best Foods Mayo(or Hellmans as its called on
the "other" side of the country)
1 jar (8oz) capers
15 (approximately) baby dill pickles
2 Tbs finely chopped fresh dill (I used a whole plastic pack of
the fresh stuff)
2 lemons
1 white or yellow sweet onion
fresh cracked pepper
This is very much one of those "to taste" recipes, so
change what you want.

Procedure
Put the mayo into a bowl
Squeeze the juice from the two lemons into the mayo, then stir it up.
Add about 2-3 tablespoons of the pickle juice (you don't want this to be too liquidy)
Chop/mince/ dice the rest of the ingredients (but not the capers) and add them in.
Drain most of the liquid off of the capers and dump the whole jar in
Stir it up, and let it sit for about an hour, then add cracked pepper to taste just prior to
serving.

 

EGGFEST 2006-2007-2008-2009-2010
Pizza From Scratch
Phil Feiner
San Carlos, CA

Pizza dough...
 
21 oz "OO" Italian style flour.  On line, King Arthur Flour   about 5 1/4 C?
1 1/2 C warm water, 105 to115*
1 pkg yeast;
1 T sea salt, ground fine
1 1/3 t  pizza dough flavor per cup of flour.  (optional)   King Arthur Flour
Olive oil
 
Proof yeast in water, 'til foamy
 
Mix flour, salt and flavor
 
Add yeast mixture and knead at low speed, 30 minutes  (A Heavy duty mixer is a must)
 
Shape into a ball and place in a lightly oiled bowl, turn to coat.
 
Cover w/ plastic wrap, Let rise 4 hours in a warm place, 80 to 90 degrees,  longer if cooler.  It must at least double in size.
 
Punch down, divide into 4 pcs., and shape into balls, set on oiled work surface, brush w/ olive and cover w/ plastic wrap, or inverted bowl... Or, see below.*
 
Let rise 2 to 4 hours
 
When ready to bake, Shape by pressing fingertips into dough, leaving the edge puffy to create a rim.  Grasp the rim w/ hands, working your way around the circle.  As the dough dangles, it stretches while the edge stays plump. Bake at 500* ten minutes, or until bottom is golden.  Be sure the pizza stone is hot or the bottom will not cook.  It will take 45 to 60 mins. to stabilize the stone and the egg temp.  This is very important.
 
*or... Oil the inside of a ziplock sandwich bag and put ball of dough.  Put in refrig,  let rise 4  to 24 hours.   Bring to room temp. before shaping into pizza skin.  Cook as before.
 
Pizza Sauce...
 
1 Can, 28 oz. Italian style tomato
1 t. dried oregano1/2 t dried basil
1/4 t salt
1/4 t black pepper
1/4 t sugar
1/8 t onion powder
1/8 t garlic powder1/2 t ground fennel
1/16 t cayenne pepper
 
Mix dry ingredients, set aside
 
Puree tomato and heat to boiling, and add spices, simmer 30 or so mins. Cool to room temp before using.
 
Cheese...
 
1 part parmasan, 1 part asiago or romano, two parts provolone.
  



EGGFEST 2009
BBQ Spare Ribs
Matt Plut
San Leandro, CA
 

I used Plowboys BBQ Yardbird Rub and Blues Hog Barbecue Sauce for the ribs at the Eggfest.  You can use whatever you like.  The fun part is mixing it up and trying different things to find what you like.  I rubbed the ribs and wrapped them in foil until the XL Egg was ready to go.  I then loaded eight racks of ribs on and around a rib rack in an XL Egg at the Eggfest and smoked them for three hours with a dome temperature of about 300°F.  I turned and rotated the ribs every 45 minutes.  I then put each rack of ribs meat side down in aluminum foil with the same foil juice used for the rib tips.  It took 1-1/2 hours in the foil to get the job done this time.  I think that is because of the large quantity of meat on the grill and the design of the XL Egg.  When you see the meat pulling back on the bones sufficiently, the ribs are ready to be removed from the foil.  At this time I slathered BBQ sauce on the ribs put them back on the Egg for another ½ hour.  I pulled the ribs off the grill after a total of five hours, cut up and serve with the Tangy Pit Beans with Rib Tips. 

Note:
When I am doing this at home on a Large Egg, I do four racks of ribs with ribs tips and flap meat for BBQ chips all at once at a temperature of about 225°F.  I rotate and turn everything at 45 minute intervals.  When foiling the ribs, I use the same foiling juice and let the temperature get up to about 250°F for one hour.  I remove the ribs from the foil, generously apply BBQ sauce and put back on the Egg at around225°F for 30-60 minutes.  I make double batches of beans for four racks of ribs.

"Barbeque Chips" 

I make these out of the flap meat on the ribs.  I leave the flap meat on the ribs until the membrane is removed.  I remove the membrane on the flap meat and it is easy to do while I am removing the membrane on the ribs and it is still attached to the ribs.  Rub both sides of the meat and smoke with the rib tips for about 2 hours or so.  Just don’t let them dry out.  Pull the off the Egg and add BBQ sauce to both sides and cut into bite size pieces.  There isn’t a whole lot of meat here, but it is a tasty treat.

 

EGGFEST 2009
Atomic Buffalo Turds
Ross Maehl aka Ross in Ventura
Ventura , CA  

Jalapenos – Fresh
Cream Cheese
Bacon (regular sliced-NOT thick sliced)
Baby Back Rib meat
Dizzy Dust from Dizzy Pig Rubs
Blues Hog Tennessee Red Sauce

Smoking Wood of choice 

Preparation:

Wash and halve jalapeno lengthwise. Remove seeds and veins. Fill jalapeno halves with baby back meat and cream cheese. Put the halves together and wrap the whole thing with a piece of bacon Sprinkle a liberal amount Dizzy Dust. 

Stabilize Egg at 350* F with raised grid.

Place a drip pan on regular grid to catch the drippings.

Put 2-3 chunks of smoking wood of your choice on the coals and place ABT’s on the raised grid.

Cook about 45-minutes, then turn over to crisp up bottom side of bacon and cook for  an additional 15-minutes. 

Allow to cool for several minutes before serving with Blues Hog Tennessee Red Sauce. 

This is my version of John Hall (egret) recipe that he cooked at the Florida Eggfest 2008

 

EGGFEST 2009
Bacon Explosion
Mike Connelly
Sunnyvale, CA

Take a couple pounds of bacon and weave it into a mat.

Take a couple pounds of Jimmy Dean's sausage (no casing) and spread out evenly over the bacon mat.

Take your favorite rub and apply to sausage (Dizzy Pig, Swamp Venom), then some BBQ sauce (we used homemade).

Fry up a half pound of bacon and crumple ontop of the rubbed, sauced sausage.

Add some grated cheese and Jalepanos to the sausage.

Roll the sausage into a cylindrical loaf at one end of the Bacon mat.

Now roll the Bacon Mat around the Sausage loaf.

Cook for about 3 hours at 225 degrees to an intrenal temp. of 165 degrees.

Supposed to be 5000 calories and 500 grams of fat (without the cheese). Enjoy!

 

EGGFEST 2008-2009-2010
SMOKED TURKEY
David & Jenny Hill
Fair Oaks , CA

Prep time: 2 days
Cooking time: 3-5 hours
 
Ingredients:
-2 bottles Newman's Own Olive Oil and Vinegar dressing
-Spanek Original Rub
-Pam Butter flavor cooking spray
-Fresh or Frozen turkey (if frozen, thaw out completely)
-Turkey-sized oven bags
-Spanek Vertical Roaster
 
 
Two days prior to cooking, place the defrosted or fresh turkey into a large turkey oven bag and add at least two bottles of Newmans' Own Oil and Vinegar salad dressing as a brine. Careful with the bags as they seem flimsy and prone to leakage. Brine overnight and sometime in the next day (say late afternoon, early evening) remove the turkey from the brine and let the excess dressing drip off but do not rinse or pat dry.
 
Rub the turkey with Spanek Original blend seasoning coating it liberally (I used probably a quarter of the bottle for a 12 lb. turkey). Be sure to get some inside the skin on the breast meat. With this particular rub we have never found that you can use too much. It soaks in and blends very well yet never overpowers the flavor. The rubbed turkey can stay until you are ready to cook, but at least overnight or 6 hours minimum. 
 
To cook the turkey, set your EGG up for direct cooking at 300 degrees with enough lump to last. Turkeys take 15 minutes/ pound... do the math for you own bird.
 
Smoke notes: One important note for your setup, if you like heavy smoke and some cherry and throw the bird on whenever you get to 300 with a stable fire going. If you don't like heavy smoke, and many people don't on turkey, let your fire burn a while until it is mostly white ash and burning clean. It will still be smoky, but much less. Turkeys don't need that much. If you had our turkey at the Eggfest, I started that fire at 7:30 am and put the turkey on at 10:00 to minimize the smoke.
 
Put the turkey on a Spanek vertical roaster that has been liberally coated with Pam butter spray (for easy clean-up) and set the turkey directly on the rack in the regular position. Spray the outside of the turkey with the butter spray so he browns up better. Shut the lid and come back in three hours. Don't worry about drippings, flare-ups or anything. Just let it be. Cook it for the correct time and then look for an internal temp of 160 between the leg and body. The breast area will always read hotter, make sure the places that take the longest to cook get done. The vertical roaster will cook inside out as well as outside in so it will be done throughout. Let the turkey rest for 15-20 minutes before carving.



EGGFEST 2008
Sleeter Beans
Ben Sleeter
El Granada, CA 

2 tablespoons prepared yellow mustard
2 1/2 cups ketchup
1 cup diced onion
2 bell peppers (any color)
1 1/2 cups packed brown sugar
1/2 cup sorghum or honey (I use honey)
2 tablespoons Magic Dust (see recipe below)
1 large can (28 oz.) baked beans
1 can (14 oz.) chilli beans
1 can (14 oz.) large red kidney beans, drained and rinsed
1 can (14 oz.) large butter beans, drained and rinsed
1 can (14 oz.) black beans, drained and rinsed
Brisket Flat cubed (as much as you like; you can also
use pulled pork or as a last result bacon).
1 Tablespoon of Dizzy Pig Jamacian Fire Walk (or another hot spice)

Directions:
I cook them on the Egg but you can also do them
in the oven. For oven cook covered for 45 minutes
and then uncovered for 15 minutes. In the Egg I
go as long as 2 hours uncovered while smoking
a brisket or pork shoulder and letting the
drippings fall in the beans. On the Egg the
temp will be down around 225.

Magic Dust:
2 TBS paprika
1 TBS kosher salt
1 TBS sugar
1 TBS ground black pepper
1 tsp mustard powder
1 tsp chili powder
1 tsp ground cumin
1 tsp granulated garlic
2 tsp cayenne pepper




EGGFEST 2008
Porcupine Quill Prawns
Steve Dillon
San Mateo, CA

Prawns were marinated in light olive oil and
Dizzy Raging River Rub for half and Jamaican
Firewalk for the other half.
Prawns were skewered and cooked for 5 Minutes
on a Pan covered with Reynolds Release Foil.

The Dome temp was around 375F.
Lopped a bit off the side of a Pineapple and rested
it on its side (Stability) then stuck the Quills in for
easy to grab treats.
 
Wasabi Dipping Sauce

1 Tablespoon of powdered wasabi powder
(rehydrate following directions on can)
1 cup of mayo
1 tsp "splash" of soy sauce
(adjust all ingredients to taste)
This is a great sauce for just about any fish dish.




EGGFEST 2008
Philly Cheese Steak Pizza
Dale Olstinske
San Jose, CA

 
Pizza dough

½- ¾  Lb Cross Rib Roast shaved thin and slightly chopped
¼ cup Bechamel Sauce
½ cup Carmelized Onions
½ cup Roasted Red, Yellow & Orange bell peppers
Shredded Smoked Provolone cheese
Shredded Monterey Jack cheese

For Cross Rib, brown in skillet in a little bit of olive oil, but leave fairly rare, set aside, keep warm.   

Pre heat Egg with Pizza stone to 500°(*)

Roll out pizza dough to a medium thickness

Spread outBechamel sauce, leaving ½ in border around outside

Spread out Onions and Bell Peppers

Distribute Cross Rib roast evenly

Top with generous amount of Provolone and Jack Cheese

Remove when done 8-10 min depending on temp and thickness of dough

Let rest 5-10 minutes before slicing

(*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place.  Higher temps can result in gasket failure.

 

EGGFEST 2008-2010
Macaroni and Cheese
David & Jenny Hill
Fair Oaks, CA

(to fit a 9 x 13" foil pan)
Ingredients:
-a 1 lb. box of small elbow macaroni
- approx. 3 cups shredded cheese (I use whole milk mozzarella, medium cheddar, sharp cheddar and asiago combo)
-approx. 2-2 1/2 cups Whole milk
-5 tbsp butter softened, divided
-2/3 Cup italian style bread crumbs
 
Cook macaroni according to directions, drain and set aside.
 
Meanwhile, butter the pan with about 3 Tbsp butter, making sure the corners are well greased. I sometimes add a little garlic to the butter for extra flavor.
 
Mix the cheeses together and set aside.
 
Layering ingredients in the pan: You will need to do this step in 3 layers, so divide noodles and cheese accordingly, ending with cheese. Put a layer of macaroni in the pan. Add a little salt and pepper, then add a layer of cheese to cover. Repeat twice, ending with cheese. (Make-ahead note: At this stage, the pan can be covered and refrigerated for up to 1 day.)
 
Melt remaining 2 tbsp of butter and add enough crumbs to moisten. Set aside.
 
Preheat EGG to 300 degrees. When ready to cook, add just enough milk to the pan so that when you tip it a little, you can see the milk. Sprinkle bread crumbs over the top and bake for 30-45 minutes.
Note: make sure you put the milk in and then the crumbs on, or you will have a soggy mess!
 


EGGFEST 2008-2009
Vidalia Onion Pie
Ross Maehl
aka Ross in Ventura
Ventura, CA

This makes enough filling for 2 pies

This recipe is a slightly modified version of one posted by Larry Ward on
The Big Green Egg forum – it is from Tea Time at the Masters. Copied from Thirdeye's website.

2 lbs thinly sliced Vidalia Onions or other sweet onions.
1- cup sour cream
3- eggs
1- cup Pepper Jack cheese, grated
1- cup sharp cheddar, grated
6- tsp butter
4- pieces of smoked bacon fried and crumbled, or sausage (fried, drained & crumbled)
2- splashes of hot sauce
1/2 tsp salt
1- tsp white pepper

Saute onions in butter until clear. Let stand and cool some.
Grate cheese. Beat the eggs add the pepper jack, salt, pepper, sour cream and bacon to the eggs and mix well.

Pour into 9 inch (unbaked) pie shells, add the cheddar cheese on top and bake at 375 for 40 minutes and let cool and serve. For baking on your cooker or grill, use a pizza stone on the grate to diffuse the heat. Cooking over wood coals or lump charcoal gives this pie an excellent flavor.
 

EGGFEST 2008
Wahoo Soft Tacos
Steve Dillon
San Mateo, CA

Marinated the Wahoo Fillets in light olive
oil and Dizzy Shaking the Tree/and some
extra cracked pepper.
Cooked the Wahoo fillets for around 20
minutes at 375F on a PAMed perferated grill
plate,turning as needed.
Break up the fish into loose chunks and pile
into flour tortillas. Top with Salsa and wasabi
sauce or hot sauce if ya like.
Enjoy.
 
The Mild Salsa
1 Green Bell Pepper Chopped
1 Red Bell chopped
1 Orange Bell chopped
1 Yellow Bell chopped
1 Red Onion chopped
5 Cloves of Garlic chopped fine
Small Bunch of minced cilantro
The juice of one lemon
A little kosher Salt and Pepper
 
Mix all ingredients in a bowl, I drain off the excess liquid after mixing.

 

EGGFEST 2008
Albacore Tuna/Alfredo/Pesto Pizza
Matt Plut
San Leandro, CA
 
Ingredients
 
8-16oz. canned or cooked albacore tuna
pizza dough for a 12" pizza
alfredo sauce
pesto sauce
mozzarella cheese
sliced mushrooms
 
Preparation
 
Get the pizza dough spread out to about 12
inches and spread on the sauce, mixing the
pesto sauce in with the alfredo sauce.

I got both the dough and the sauce at Trader Joe's.

Spread the tuna on top of the sauce.
16 ounces will completely cover the entire pizza;
8 ounces will be leaner, but still makes a good pizza.
On this I was fortunate enough to have home canned tuna.
Next comes the cheese, topped off with sliced mushrooms. 
Slide it on the pizza stone at about 600F(*).

 (*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place.  Higher temps can result in gasket failure.



EGGFEST 2008
Beer Bread on the EGG
David & Jenny Hill
Fair Oaks, CA

Ingredients:
-3 Cups self-rising flour
-2 tsp. sugar
-12 oz. can of any beer (not light!)
-3/4 Cup melted butter
-2  8 x 8 x 2" foil pans
 
Stir together the self-rising flour and sugar. Add the can of beer only until a stiff dough forms. Divide in two.
Add half of the melted butter to each of the pans (about 3 tbsp per pan) spread dough in pans over the butter.
Pour the remaining butter on top. Optional toppings: cheese, bacon or sea salt.
 
Bake at 350 for about 20 minutes or until the edges are brown and it springs back in the middle. (Don't lift the lid for at least 15 minutes to let it rise.)
 


EGGFEST 2008
Abalone Poppers
Mike Connelly
Sunnyvale,CA
 
-Abalone
-Pepper Jack Cheese
-Jalapeno
 
Cut thin Abalone steak, pound to tenderize,
garlic powder and lightly salt, lay a piece
of pepper jack and jalapeno onto the pounded
Ab steak, roll up, pin with a toothpick,
Cook over Med.hot grill, on foil, for 3 to 4 minutes.
 

EGGFEST 2008
Jalapeno Poppers
Mike Connelly
Sunnyvale, CA
 
-Jalapeno Peppers raw
-Bacon
-Cream Cheese
-Onion
-Garlic
-Dizzy Dust
-Milk
-Cayanne Pepper
 
Fill peppers with the mixture of all the ingredients (to taste).  Wrap a piece of bacon around each stuffed pepper put a toothpick through, lightly sprinkle with Cayenne pepper.  Cook over Med.hot grill, on foil, for 4 to 5 minutes.

 

EGGFEST 2008
BBQ Chicken Pizza
Dale Olstinske
San Jose, CA
 
Pizza dough
2 Chicken thighs
¼ cup BBQ Sauce, Blues Hog is my favorite
Red Onion sliced very thin
Jalapeno, sliced thin, leave membrane on for extra heat
Shredded Gouda cheese
Shredded Mozzarella cheese
Cilantro 

 For Chicken, apply favorite rub all over thighs and under skin.  

Grill at 350° for 45 min ot to 150°, add a bit of hardwood for smoke

Remove and place in pan, smother with BBQ sauce and return to egg or place in 350° oven for 30 min or until done, 175°

Let cool, remove skin, debone and cut into ¼ in dice.

Pre heat Egg with Pizza stone to 500° (*)    

Roll out pizza dough, thinner is better
Spread out BBQ sauce, leaving ½ in border around outside

Spread out chicken, onion and jalapeño to taste

Top with cheeses, sparingly for thin pizza

Remove when done 5-10 min depending on temp and thickness of dough

Garnish with cilantro, let rest 5 min before slicing

(*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place.  Higher temps can result in gasket failure.

 

EGGFEST 2008
Fresh Dungeness Crab Pizza
Matt Plut
Dublin, CA
 
Ingredients
 
-8-16 oz. fresh crab meat from one or two cooked
Dungeness crabs
-pizza dough for a 12" pizza
-alfredo sauce or tomato pizza sauce
-mozzarella cheese
-sliced mushrooms
-minced garlic
-sliced green onions
 
Preparation
 
Get the pizza dough spread out to about 12 inches
and spread on the sauce.  I got both the dough
and the sauce at Trader Joe's.  Spread the crab
on top of the sauce.  16 ounces will completely
cover the entire pizza; 8 ounces will be leaner,
but still makes a good pizza.  I used 13 ounces
per pizaa for this cook because that's what
8 crabs came out to for 4 pizzas.
Next comes the chesse followed by the other ingredients.
I didn't use a lot of garlic, but just add to your personal taste.
Add or change what you want; it's only a recipe! 

Slide it on the pizza stone at about 600F (*).

 



EGGFEST 2008
Grilled Bacon Wrapped Scallops
Matt Plut
San Leandro, CA

Ingredients
 
1 pound scallops
thin sliced lean bacon, enough to wrap the scallops
Dizzy Pig Raging River Rub
toothpicks
 
Preparation
 
Put a little rub on each scallop.  Wrap pieces of
bacon around the scallops long enough so you
can secure it with a toothpick.
Grill the scallops at 350-400F for about 15 minutes.
If you cook scallops too long they will get tough.
Just pull one off when you think they are done
and check it.

Quality control is one just of the pleasures of bbq.

 

EGGFEST 2008
Green Chile and Pork Stew
with Potatoes
Ross Maehl aka Ross in Ventura
Ventura, CA

-2 T Vegatable Oil or more as needed
-3 lbs boneless lean pork, cut into ½ to ¾
inch cubes
-2 large onions cut into medium dice
-5 gloves of garlic, finely minced
-4 cups chicken stock
-¼ cup tomato puree
-3 to 9 poblano chilies, roasted, seeded, peeled,
and cut into ½ inch pieces
-1 T grounf cumin
-2 T grounf Mexican oregano
-2 T mild red chili powder
-2 Jalapeno chilies, seeded and finely minced
-2 T green tabasco sauce
-1 T distilled whire vinegar
-2 T salt
-5 to 6 unpeeled  red bliss potatoes or other
red boiling potatoes, cut into ½ inch dice
-Warm flour tortillas and grated monterey jack
cheese for serving

Heat the 2 T vegetable oil in large saute pan over
medium heat.
Add the pork and saute until grey.  Remove from
pan and place in a 4 quart heavy sauce pan.
Saute onions and garlic in the same pan, using a
little more oil if needed.
Add the cooked onions and garlic, stock, tomato
puree, poblanos, cumin, oregano and chili powder.
Bring the mixture to a boil. Reduce the heat to a
simmer, and cook, covered, for 1 hour, stirring
occasionally.

Add the Jalapenos, tabasco, vinegar, salt and potatoes.
Cook covered, at a simmer, for about 20 minutes, or until
the potatoes are tender.

Serve in Bowls, accompanied with warm flour tortillas
and grated Monterey Jack cheese.

Serves 10

Recipe source: Culinary Institute of America -Chef J. Heywood

 

EGGFEST 2006
Apple Smoked Copper River Salmon
with Smokey Mango Salsa
Ruben Salcedo
Santa Margarita, CA

Mango Salsa

4 ripe mangos diced.
1 1/2 cups red onion diced.
1 1/2 cups-2 cups of fresh or canned pineapple in natural juices.
8 oz. can of dole slices cubed, and the juice contents to be added.
1 lime juiced and 1/2 teaspoon of jest.
1 medium sized chile(remove most seeds) from a can of Embassa chipotle's in adobo and two tablespoons of adobo sauce from can (adjust to taste). Wonderful smokey Hot flavor!

Two tablespoons of candied ginger finely chopped.
One tablespoon of fresh finely chopped mint
One tablespoon of finely chopped Basil.
One teaspoon of fresh ground nutmeg.
One teaspoon of milled sea salt.

Gently hand mix the ripe delicate fruit with contents and setup up in a Ball jar refrigerated overnite, or simply serve fresh.

Copper River Salmon.

Try to purchase fillet's avoiding tail sections to benefit from higher fat content.

About 2 lbs.of fillet for 4-6 people.

Brine the fillets overnite in 1 1/2 cups of soy sauce and 1/2 cup of brown sugar.
You may add cracked peppercorn if desired.(cover fillets with brine and refrigerate)

Prep your BGE at about 300f with a plate setter to cook indirectly adding about 2 or 3 hands full of apple chips (dry) for heavier smoke

Cook for around 20 min or until thickest part of fillet is firm to touch.

Top fillet's with your mango salsa, and serve with a fresh sprig of mint as garnish.

Enjoy!!!!

EGGFEST 2006-2007
Baked Eggs w/Mushrooms
in Ham Crisps
Ann Tabor
Cypress, Texas

1¼ lb. cremini (baby bella) mushrooms, finely chopped
¼ cup finely chopped shallots
2 cloves garlic,  finely chopped
2 tbs. unsalted butter
2 tbs. olive oii
2 tbs. sour cream
1 tbs. finely chopped tarragon or parsley
12 slices Black Forest Ham (without holes)
12 large eggs (don’t use extra large or jumbo)

Preheat EGG to 375 degrees dome for direct cooking. Fit 1 slice of ham in each of the 12 lightly oiled muffin cups (ends will stick up and fold over the edges).
Saute mushrooms, garlic and shallots in oil & butter until mushrooms have rendered off most of their liquid (about 10 minutes).
Remove from heat and stir in sour cream and tarragon. Salt and pepper to taste. Evenly divide mushroom mixture into the ham cups and crack one egg into each one. Garnish with tarragon or parsley and bake (about 10 minutes) until whites are set and yolks are runny (if desired) Remove ham crisps from muffin cups with 2 spoons or small spatulas.



EGGFEST 2006
Chocolate Chip Kahlua Cake
Ann Tabor
Cypress, Texas

1 Box of German Chocolate Cake Mix
1 Package Instant Chocolate Pudding
1 Pint Sour Cream
¾ Cup Oil
4 Eggs
1/3 Cup Kahlua
½ Bag Chocolate Chips

Set up Egg for an indirect cook. Stablilize at 350 degrees and make sure there is no smoke (this may take a while). Mix everything together and pour into greased Bundt pan. Bake at 350 degrees for 50-55 minutes.



EGGFEST 2006
Maple Pork Loin
Bill Taylor
aka BillT
Sacramento, CA

I liberally sprinkle Sugar Maple Rub Seasoning (John Henry’s or BGE) on all sides of meat prior to lighting the egg. I let it stand at room temperature until egg is ready.

I put meat on egg and cook on one side for about 10 minutes, or until I believe that the meat is half way through cooking time. I then turn and coat with Maple Syrup Barbecue Sauce and cook for another 8 minutes. I then turn and coat again. I continue to turn and coat with sauce until golden brown.
 
Maple Syrup Barbecue Sauce

1 cup ketchup
1 Vidalia onion, chopped fine in food processor
¾ cup maple syrup Juice from
½ lemon
¼ cup brown sugar ¼ cup water
2-3 tablespoons of chopped garlic
2 tablespoons of Worcestershire sauce
Grated rind from ½ lemon
½ teaspoon salt
5-7 drops Tabasco sauce, chipotle or garlic (optional)

Combine ingredients in saucepan and bring to boil over medium heat. Simmer 20 minutes uncovered. Store in sealed jar in refrigerator until used.

EGGFEST 2006-2008-2009-2010
BillT’s Salsa
(adapted from Kevi’s Smokey Jalapeno Salsa)
Bill Taylor
Sacramento, CA

Per food processor batch (multiply by grill space for total quantity)

10 Roma tomatoes
2 Jalapeno peppers
1 tablespoon chopped garlic
Small handful of cilantro leaves (no stems)
2 tablespoon white vinegar
Dash salt Juice of ½ lime
½ Vidalia onion Smoke tomatoes and peppers on indirect grill at low temperature and lots of heavy smoke (hickory, mesquite, or oak) for 1-4 hour or until skins turn dark. (Longer times give greater flavor and sweeter tomatoes) Skin tomatoes and Jalapenos and de-seed Jalapenos and put in food processor with remaining ingredients. Process until desired consistency. Put in large bowl and taste. Process next batch with more or less Jalapeno to satisfy desired heat level, same with cilantro. I will typically make 4-5 batches and find it easier to reduce the Jalapeno peppers in the first batch and “bring up the heat” rather than trying to “turn the heat off”!

I can this salsa by heating processed salsa to low boil and then using a pressure cooker following director for salsa recipes (15 minutes at 10 pounds). ½ pint wide mouth jars fit picnic needs.



EGGFEST 2006
Traditional Bread Pudding
Ann Tabor
Cypress, Texas

1 12 oz. loaf of stale French bread
3 cups milk
2 ½ cups sugar
5 TBS butter, melted
4 eggs, beaten
2 cups half & half
2 TBS vanilla
1 cup raisins
1 cup coconut
1 cup chopped pecans
1 TSP cinnamon
1 TSP nutmeg

Set up Egg for an indirect cook and stabilize at 325 degrees, making sure there is no smoke (may take a while).

Combine all ingredients.  Mixture should be moist, not soupy.

Pour into greased 9X14 baking dish.  Bake at 325 degrees for 1 hour or until top is golden brown and knife inserted in center comes out clean.



EGGFEST 2006
Linguica Pizza
Scott Eaton
San Jose, CA

Ingredients:
Dough-Preferably ready made. I get mine at Trader Joe’s  or at my local Italian market.

Sauce-I make mine from a 28oz can whole tomatos w/ basil. Put in a pan with some oil and cook down till smooth.
Mozzarella Cheese
Linguica (Portuguese Sausage)

Prepare BGE for direct cooking with pizza stone.
Bring BGE to 525-550 (*) degrees while warming up sausage.
Prepare dough on floured work surface and roll to about 12” diameter.
When BGE is ready, put dough on stone and bake about 5 minutes.
Bring dough out and assemble. A thin coat of sauce, too much will make the dough soft. A handful of cheese and thinly sliced Linguica.
Put in BGE for additional 4-5 minutes.
 


EGGFEST 2006
Seafood Lasagna
Glenn Murphy
aka wobin
Bethel Island, CA

1 [16 ounce] package lasagna noodles
2 tbs olive oil
2 clove garlic minced
1 lb baby Portobello mushrooms, sliced
2 [16 ounce] jars Alfredo pasta sauce
1 pound cleaned shrimp
1 pound bay scallops
1 pound crabmeat.
20 ounces ricotta cheese
1 tsp ground black pepper
6 cups shredded Italian cheese blend
1 egg

Preheat egg to 350[no smoke].
Cook noodles according to package instructions.
Heat oil in large saucepan over medium heat.
Sautee garlic and shrooms till tender.
Pour in the Alfredo sauce.
Stir in shrimp, scallops and crabmeat.
Simmer 5 to 10 minutes till heated through.
In a medium bowl combine ricotta, egg and pepper. In a 9x13 baking dish[ I use throw away alum] layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat until all ingredients are used ensuring that there is shredded cheese for the top.
Bake indirect in egg for 45-60 minutes until lasagna is bubbly and cheese has browned some. This lasagna should be cooked right away because of raw seafood. For the eggfest I made the lasagna the night before using cold ingredients and it was a real pain in the a**.




EGGFEST 2006
Armadillo Eggs
Glenn Murphy
aka wobin
Bethel Island, CA

18 jalapeños
one 16 oz tub softened cream cheese
2 lbs bulk sausage [your favorite, breakfast, Italian or whatever]

Cut stems off peppers, slit and seed and devein.
Mix cream cheese with yellow food coloring until you have an eggyoke color.
Stuff peppers with cream cheese mixture.
Squish some sausage between 2 pieces of waxed paper until 1/4 inch thick or so. Wrap stuffed peppers in sausage sealing off the ends and seam just like an eggshell. Shake on some of your favorite dizzy dust.
Cook direct at 250-275 till sausage is cooked turning several times.
Let cool a few minutes so cream cheese sets up a little.
Slice and enjoy.




EGGFEST 2006-2007
Maple-Planked Brie
with Garlic and Roasted Peppers
Evans Tabor aka Chubby
Cypress, Texas

1 maple plank, soaked (at least 4 hours)
2 small wheels brie (1/4 lb. each)
¼ cup olive oil
6-8 cloves of garlic, chopped
2 green onions, finely chopped
1 red bell pepper , roasted, peeled, seeded and finely chopped
2 tbsp. chopped fresh thyme
2 tbsp. balsamic vinegar
black pepper & salt to taste

Preheat EGG to 400 degrees dome. Scrape rind off top of each wheel of brie to expose cheese and set aside. Heat olive oil in saute pan (or cast iron skillet) and add garlic, cooking until softened but not browned. Add green onions, peppers, thyme, vinegar and saute for 5 minutes, stirring occasionally. Remove from heat and salt & pepper to taste. Place the maple plank on direct grill and listen for it to “pop” (about 8-10 minutes). Divide the pepper mixture evenly on top of brie wheels and place on plank. Close lid and bake for 8-10 minutes,or just until cheese begins to melt at it's edges... (or the plank catches fire, as in Chubby’s case!!).

Serve with slices of crusty bread or crudites.



EGGFEST 2006-2007
Beef Brisket
Kurt Oehlschlaeger
Redwood City, CA

- 11-13 lb beef brisket - both point and tip.
- Dr. BBQ's Big Time BBQ Rub (by the book - so buy the book)
- 1 loaf of white wonder bread
- Cooler (Ice Chest, minus Ice)
- 3-4 towels (old ones, unless you like BBQ ALOT)

Prep the brisket by triming the Fat so it's only about 1/4 in thick. For the rub, I pretty muched followed Dr. BBQs Competition Brisket recipe from his book "Dr. BBQ's Big Time Barbeque Cookbook".

Cook indirect with empty drip pan - Fat Side DOWN. Cook at 235 grid temp (about 260 Dome temp), until internal temperature hits 190 or so. To determine if it's ready to come off the egg, insert a fork in the "flat" and remove. If it slides out easy, its done. Each brisket has its own personality. Sometimes it takes longer to hit 190, sometime you need to go past 190. It's normal if it looks like a meteorite.

When the fork comes out easy, remove the Brisket and wrap several time in heavy duty aluminum foil. wrap in the towels, and put the new baby into the cooler - Fat Side UP. You can fill the rest of the cooler with crumpled up newspapers if that makes you happy.
Let it rest for 4 hours. Remove the brisket. Be careful when unwrapping. The Brisket should still be very hot, and is finally ready for some good eatin'. Seperate the flat from the point. Remove any obvious fat if you want.

For the flat, serve sliced - always against the grain. For the point, I like to chop it up real good. This is my favorite part. Make sure you get the bark in there.

For serving, stick some bread on a plate with a few slices of flat and a portion of the chopped point. You don't need it, but you can put BBQ sauce on the side if you wish. For left-overs I do use BBQ sauce.




EGGFEST 2006-2007
ABTs
Kurt Oehlschlaeger
Redwood City, CA

Ingredients
- 20 large Jalepenos
- 16 oz Philly Cream Cheese
- 1 16oz package of Hillshire Farms Little Smokies
- 1 16 oz package of Oscar Meyer bacon (regular, not the thick stuff), 20 slices
- Some BBQ Rub
- Toothpicks

Halve the peppers by slicing lengthwise (Tip to stem). Use a pairing knife or spoon to de-vein the pepper and remove the seeds. Make sure you don't cut off the cap (where the stem is). You want to create a "boat" for the cream cheese. I like to leave the faucet running while I'm working on these to help with the cleaning. Respect the peppers, it's not good when the hot pepper juice gets in your eyes.

Pad dry the peppers. Fill each of the pepper boats with cream cheese. Put one Little smokie in the pepper boat. Sprinkle with some rub.

For the bacon, slice each one in half. Wrap the half-length bacon around the pepper/cream cheese sausage combo, securing with a toothpick through the bacon, sausage, and pepper. Sprinkle on some more rub.

For the cook, setup for indirect at 350 for about an hour, rotating if needed. I prefer to also use a raised grid. To make it even easier, I use a veggie tray sprayed with PAM.
Put the ABT's on that tray, then transfer to the egg. Check after 30 minutes. Let the bacon get to your desired doneness, (everything else is pre-cooked).

This will make 40 ABTs.



EGGFEST 2006
Pork Spare Ribs
Kurt Oehlschlaeger
Redwood City, CA

Ingredients
- 2 racks of Spare Ribs
 - Yellow Mustard
- 1 Cup Pappy's Seasoning
- 1/2 Cup Turbinado Sugar
- 1/4 Cup Brown Sugar
- 1 Jar of Bone Suckin' Sauce

This is a simple Rub based off of some store-bought goods. I just combined the Pappy's and sugars. The night before, prep the ribs by removing the membrane and slicing off the flap on the back. Then rub with some yellow mustard and liberally apply the rub. Wrap the ribs in plastic wrap, and store in the fridge. You may want to put the wrapped ribs into a (clean) kitchen trash bag, so as not to leak.

The next day, start up the egg for an indirect cook. I put the plate setter feet up. I also like to use a large drip pan with some apple juice. Maintain about 275 dome temp. Just before the ribs go on the grid with a rib rack, I like to throw in some hickory chunks, cherry chunks, and a handful of soaked Jack Daniels chips for good measure. Does anyone else find it a bit tricky to put in wood chunks when you have the indirect setup? I usually get a buddy to help.

I like the 3-1-1 method. Cook the ribs indirect for 3 hours or so. Then remove and wrap in Heavy Duty Aluminum foil. Put back on indirect for another hour. After that, take the ribs off. Remove the indirect setup. Carefully remove the foil. Cook the ribs direct for the final 1 hour. Flip every 15 minutes, basting the ribs with the sauce each time. My favorites so far is the Bone Suckin sauce for basting. It's not that great as a dipping sauce, but it's pretty much perfect for basting ribs.

For cutting up the ribs, I prefer to cut across the "top" of the ribs to seperate the ribs from the "rib tips". Slice up the ribs tips, and cut each rib individually. Serve.




EGGFEST 2006
Grilled Leg of Lamb
Gloria & Rodger Johnson
Chicago, IL

Purchase a boned leg of lamb. Butterfly and trim it of excess fat and connective tissue.Marinade
¾ cup Dijon Mustard
3 Tablespoons soy sauce
¾ Teaspoon ground ginger
3 Tablespoons olive oil
4 large cloves of garlic, pressed or minced
1 ½ Teaspoon rosemary, crushed

Mix the marinade well and cover the lamb on all sides. Marinade for as little as 3 hours or over night (we marinated overnight at Eggs by the Bay). Remove the meat from the refrigerator and allow it to approach room temperature while you prepare your Egg.

Set up your Egg for direct grilling. Stabilize your fire at a dome temperature of 450°F. Since we are grilling the lamb it is important to establish an even bed of coals before cooking. Wipe excess marinade from the meat, oil the grill surface and place the lamb on the grill. Flip and turn the lamb several times to obtain nice grill marks and an even crust.

Grilling time is only about 20 minutes and will vary with your set up, the temperature of the fire and starting temperature of the lamb. It’s best to gauge doneness using a Thermapen. We pull lamb when the internal temperature reaches 130°F.

Allow the lamb to rest for 10 – 15 minutes before carving. Slice across the grain.
 
Serve with warm Pita bread and Tzatziki (Traditional Greek yogurt, cucumber and garlic dip) or simply with a squeeze of lemon.

Note: It’s difficult to trim the lamb so that it is all the same thickness, and if we grill the leg as one piece, we invariably find that the thicker areas are more rare than we want and thin areas more well done. To end up with all of our lamb cooked to about the same doneness, we divided the leg into 3 pieces, each of which was about the same thickness, and pulled each piece when it reached our desired internal temperature.



EGGFEST 2006
Strawberry Crisp
Gloria & Rodger Johnson
Chicago, IL

We made the crisp in an 8” x 10” aluminum pan.

Filling

8 cups of sliced fresh, ripe strawberries
½ cup of sugar
¼ cup instant tapioca
1 tablespoon lemon juice
1 teaspoon vanilla

In a small bowl mix the sugar, tapioca, lemon juice and vanilla. Blend the mixture into the strawberries.

Topping

1 cup quick oats
1 cup all purpose flour
1 cup brown sugar
¾ cup pecans, chopped and lightly toasted
½ cup butter at room temperature
2 teaspoons ground cinnamon
a pinch of salt

Using a pastry blender, blend all ingredients until the texture resembles coarse sand.
 
Evenly distribute the filling in the pan and the topping on the strawberries.

With the Egg set up for indirect cooking, place the pan in the Egg that is well stabilized at 350 – 375°F dome temperature. Remove the Crisp after the filling bubbles up thru the topping and the topping begins to brown. Ours was in the Egg for 1 ¼ hours.

Place the hot Crisp on a wire rack and allow to cool for at least one hour.

Serve with whipped cream and a sprig of fresh mint.



EGGFEST 2007
Pork Souvlaki
Mike and Sharon Leos
Fairfield, CA

Serves 4
2-3 pounds pork shoulder
¼ c. olive oil
¼ c. lemon juice,
divided 4 cloves garlic,
crushed 2 tsp. dried oregano
2 tsp. salt
2 tsp. black pepper
4 pieces of naan* (or more as desired)
~1 cup diced tomatoes
~½ cup finely chopped red onion Tzatziki (recipe follows)

Cut pork into 1 inch cubes, leave on some fat. Place pork in a bowl or plastic bag for marinating. Combine olive oil, 2 T lemon juice, garlic, oregano, salt, and pepper in a small bowl and mix well. Pour the marinade over the pork cubes and toss to coat all the pork.
Refrigerate at least 4 hours, up to overnight. If the naan is frozen, remove from the freezer a few hours prior to cooking the meat and thaw on a covered plate in the refrigerator.
Heat Big Green Egg to approximately 400 degrees. Skewer the pork and cook approximately 3-4 minutes per side on all 4 sides. Remove meat from skewers and toss with the remaining lemon juice. Warm the naan on the grill approximately 1 minute per side. Wrap in foil to keep warm. Place one row of cooked pork down the center of one piece of naan and top with tzatziki, tomatoes, and red onions. Fold in half and enjoy!
*Naan is traditional Indian flatbread that is sold in Indian grocery stores, check the freezer section. I recently saw it in the freezer section at Trader Joe’s, but we have not tried their brand. We use naan instead of the pita pocket style bread because it has better texture and flavor. Other substitutions for naan we have used are: Trader Joe’s Flatbread and Tia Rosa Tortilla Bread.

Tzatziki
1 cucumber
1 tsp. salt
16 oz. plain yogurt – recommend Trader Joe’s Greek Style Plain Yogurt
2 cloves garlic,crushed
2 tsp. red wine vinegar
Peel, seed, and coarsely grate the cucumber. Toss the cucumber with the salt and place in a colander or sieve. Allow the juice to drain for about 15 minutes, squeeze out any remaining liquid. Combine yogurt, garlic, vinegar, and drained cucumber and mix well.
Refrigerate for a few hours before serving.

 

EGGFEST 2007
Intensely Fudgy Brownies
Ann Tabor
Cypress, Texas

8 oz. bittersweet chocolate, chopped (Scharffen Berger or Valrhona 70% bittersweet is delicious)
8 oz. semisweet chocolate, chopped
12 tablespoons butter + extra for pan
2 cups sugar ½ tsp. salt 4 eggs 2/3 cup flour
½ tsp. vanilla
1-1 ½ cup chopped nuts

Set up Egg for an indirect cook and stabilize at 325 degrees,( about 375 dome temp) making sure you have a well established, "clean"  fire.    Prepare a 12" round cake pan by buttering the sides and bottom and lining w/parchment paper for easy removal of brownies.

Melt chocolate and butter in a double boiler setup (large glass or stainless bowl set over saucepan of simmering water). Once chocolate and butter mixture is smooth, remove from heat. By hand, beat in the salt, sugar, vanilla and eggs one at a time. Add the flour and stir vigorously until the batter become shiny and pulls from the sides of the bowl. Stir in nuts, and turn mixture into prepared pan and bake for 60 to 70 minutes.

 

EGGFEST 2007
Firecracker Chipotle
Beans
Evans Tabor
-aka Chubby
Houston, Texas

8 oz. chorizo or andouille, thinly sliced
2 ½ cups chopped onions
1 cup chicken broth
1/3 cup packed dark brown sugar
1/3 cup cider vinegar
1/3 cup bottled chili sauce
1/3 cup dark molasses or sorghum
1/3 cup pomegranate molasses
2 tsp. dry mustard 2 tsp. chipotle chile powder
¼ tsp. salt
¼ tsp. ground cloves
¼ tsp. ground allspice
1 (15 oz.) can black beans (drained & rinsed)
1 (15 oz.) can canellini beans (drained & rinsed)
1 (15 oz.) can red kidney beans (drained & rinsed)

Preheat Egg to 425 degrees dome temp. Configure a 5 qt. Dutch oven for direct cooking. Add chorizo & saute 3 mins. Add onion and saute 5 minutes, stirring occasionally. Adjust Egg to achieve eventual 300 degree dome temp. Stir in chicken broth, add remaining ingredients... and simmer, (partially covered) for appromimately 90 minutes....stirring occasionally!
 
The liquid will reduce and thicken. Yield....2 ½ qts.

 

EGGFEST 2007
Hungry Man Breakfast
Pete Benac
-aka Celtic Wolf
Kittrell, NC

1 pkg bulk sausage
1 12oz package of bacon chopped
1 medium onion chopped
1 pkg of shredded potatoes
1 pkg of shredded cheddar cheese
12 eggs scrambled

Prepare Egg for indirect cook at 350 degs. In a large dutch oven render sausage and bacon. When bacon and sausage are fully cooked drain some of the excess grease. Add onion. Cook till onion is translucent. Add potatoes. Cook till slightly brown. Pour scrambled Eggs on top of mixture and cover with cheddar cheese. Cover Dutch Oven and cook till eggs are firm and cheese melted.
Serve with hot buttered biscuits.



EGGFEST 2007
Bobby-Q's Chicken Stir Fry
Bobby Cresap
Atlanta, GA

Garlic
Ginger
Sesame oil

I mixed it up and let it sit for a couple of hours. I didn't measure anything because I was doing it on site on the picnic table. For the cooking I used peanut oil first, added a little bit of garlic and then immediately pulled it out.

Added the chicken and cooked it almost all the way through. Added the beef and let it cook for about a minute. Pulled that up the sides and added about a cup of chicken broth and then dumped in the broccoli and carrots and onion and mushrooms.

Let it steam for a couple of minutes and then dumped in some of the above mixture. I added a slurry of corn starch and stirred everything back in.