EGGFEST 2006-2007-2008
Santa Maria Style Tri-tip
Richard 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
6 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 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 2008
George's King Salmon
Melissa Turvey
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
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 2008
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
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
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.
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
Dublin, 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 ConnellySunnyvale,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 (*).
(*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place. Higher temps can result in gasket failure.
EGGFEST 2008
Grilled Bacon Wrapped Scallops
Matt Plut
Dublin, 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
Houston, 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
Houston, 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
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
Houston, 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.
(*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place. Higher temps can result in gasket failure.
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 "Chubby" Tabor
Houston, 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
Houston, 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
Baked 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.
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