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 19
Pine Street Market's Dutch Oven Breakfast Casserole
from Eggfest Pork Belly Class
Rusty Bowers - Chef/Owner of Pine Street Market
Atlanta GA
(Cast Iron Bacon, Egg, & Potato Casserole)
This makes for a rich, hearty, delicious breakfast that can feed a crowd! The bacon adds a sweet, meaty flavor to the velvety eggs and the entire dish fits perfectly on the Big Green Egg. Serve leftovers on warm, crunchy toast.
INGREDIENTS (Makes 8 servings)
24 oz. Pine Street Market Heritage Bacon, cut into ½ inch pieces
1 tbsp Butter, salted
1 medium Onion, diced
1 Russet Potato, peeled and grated
12 large Eggs
½ cup Whole Milk
½ teaspoon Ground Nutmeg
1 cup Cheddar Cheese, shredded
½ cup grated Gruyére Cheese
Salt & Pepper, to taste
PREPARATION
⦁ Preheat the Big Green Egg to 350 indirect heat.
⦁ Heat a dutch oven on the BGE. Add bacon and butter and allow to cook until the bacon begins to get crispy, stirring occasionally, about 3-5 minutes. With a slotted spoon, remove the bacon to a plate, leaving the drippings in the pan.
⦁ Add butter, onion, and potatoes to the dutch oven. Cook for 5 minutes or until the potatoes begin to brown and become tender.
⦁ While the vegetables are cooking, whisk together milk, eggs, and nutmeg in a bowl. Add shredded cheese and half of the cooled bacon.
⦁ Add the egg and bacon mixture to the vegetables, stir to combine. Place the lid on the dutch oven and cook for 15 minutes, or until the eggs begin to set.
⦁ Add the remaining bacon to the top of the mixture and bake for 20 minutes or until the eggs are firm and slightly golden brown. Cool for 10 minutes before serving.
EGGFEST 2014
Pork Tenderloin
with Bourbon/Apple Sauce
Victor Grigorieff
San Jose, CA
Spice rub:
3 Tbs. ancho chile powder
1 Tbs. pasilla chile powder
2 Tsp. de arbol chile powder
2 Tbs. new mexico chile powder
2 Tsp. chipotle chili powder
2 Tsp. cinnamon
(If desired you can add salt and/or black pepper)
Sauce:
Cooking oil
Red Onion, diced
half a bottle of bourbon
3 Tbs ancho chili powder
48 oz chicken stock
8 oz frozen apple juice concentrate
1/4 cup brown sugar
1 tsp black pepper
Sautee the onion with the oil, about 5 minutes. Add the bourbon and let it boil down til there is very little liquid left. Add all remaining ingredients and cook the sauce down by 50%. Now you want to puree the sauce with either a food processor or an immersion blender, being careful that this is hot and will burn. Return the sauce to the pan and cook down for another 20 minutes or until you are happy with the sauce consistency. This is a good item to make the day before.
Mix the rub, and coat 2 lbs of pork tenderloin with the rub. If using whole pork tenderloin, fold over the thin end and tie with butcher's twine to have even thickness.
Heat a cast iron pan over high heat with some cooking oil. Canola is fine, or if you forget your oil, bacon grease works well too. Sear the tenderloin on all sides (2 mins per side for whole tenderloin, and a little less if using tenderloin butts). Note: When using chili powders in a rub, the smoke from the pan will have a burning effect on eyes and lungs, so being outside and upwind is a good thing.
Transfer the tenderloin to an egg running around 300 degrees with a plate setter. Smoke for about 20 minutes or when tenderloins show an internal temp of 120 degrees if you want some pink or 130 if you want no pink in your meat. Let rest for five minutes and slice thinly against the grain.
Serve slices of pork with a mango salsa (we used Zanotto's house-made mango salsa) and the sauce. Folks seem to want about 1 lb. of salsa for every 3-4 lb. of pork.
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 all.
- 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 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 2014
Lamb Chops on the Big Green Egg
John Yee
Pleasanton, CA
Ingredients
Lamb – 1 frenched rack of lamb, 8 lamb loin chops, or 6-8 lamb shoulder blade chops
Fresh herbs (chopped):
- 1 TBS thyme
- 1 TBS oregano
- 1 TBS rosemary
2 cloves of garlic, minced
zest of 1 lemon
1 tsp kosher salt
1/4 tsp black pepper
1/4 cup EVOO
Dizzy Pig Red Eye Express Rub
Preparation
1. Trim excessive fat and/or silver skin from lamb
2. Remove membrane from back of rib bones
3. Cut rack of lamb into 2 bone sections
4. Chop, mince, and zest ingredients and mix together all ingredients except for Red Eye Express Rub and place into a zip lock bag (or vacuum seal bags after adding lamb)
5. Add lamb chops and toss/turn to coat chops in marinade
6. Refrigerate for 4+ hrs or overnight
Cooking
Heat Egg to 400-420 degrees. While Egg is coming up to temp, remove chops from bag and apply a light coat of DP Red Eye Express rub. If desired, add a chunk of smoke wood (I like pecan or cherry). Cook chops for about 3 mins per side until internal temps reaches 130 degrees for medium rare.
EGGFEST 2015
BBQ PORK LASAGNA
David and Jenny Hill
Fair Oaks, CA
INGREDIENTS:
4 oz. Rub for Pork Shoulder (I recommend something simple but bold. Heat is optional but good)
3 lbs. Smoked Pork Shoulder Shredded
24 oz. Whole Milk Mozzarella Cheese, Shredded
16 oz. Whole Milk Ricotta Cheese
6 oz. Parmesan Cheese Shredded
I Egg
1 tsp. Parsley
4 oz. BBQ Sauce ( I recommend same as the rub, simple but bold and a little hot)
8 Lasagna Noodles
TECHNIQUE:
Rub Pork Shoulder with rub and let stand for at least 4 hours or overnight to let the rub sink in.
Slow smoke pork shoulder to an internal temperature of 195 degrees and it should be tender enough to pull (around 14 or so hours at 225°F). Let cool in the fridge overnight.
Whisk Egg and add Ricotta Cheese in a bowl and refrigerate.
Boil Lasagna Noodles in a large pot with a little salt for 8 minutes. Pull and rinse immediately in cold water or even ice water.
Lasagna Noodles are designed to fit a 9 x 13 baking pan, but a 1/2 size aluminum pan (9 x 11.5) will work as well.
Spray pan with cooking spray so noodles won’t stick.
Line the bottom of the pan with four noodles lengthwise. They will overlap about 1/2 inch.
Add half of the Ricotta Cheese/Egg mixture on top of the noodles and spread evenly then add half of the shredded Pork on top of the Ricotta. Add BBQ Sauce on top of the Pork. Don’t add too much as it will make the mixture runny.
Add half of the Mozzarella on top of the Pork. then add half of the Parmesan on top of the Mozzarella.
Add four more noodles and repeat the above layering process.
Bake at 375°F covered with foil for twenty minutes then uncovered for thirty or until cheese is bubbly and a nice golden brown color. Or grill indirect at 375°F.
Let stand for 20 minutes or more before eating. It’s even better cooled, chilled and re-heated tomorrow.
EGGFEST 2015
Pork Tenderloin
with a Bourbon-Apple sauce
Victor Grigorieff (2015 People's Choice Champion)
San Jose, CA
We used what are called pork tenderloin butts, which were basically 2-4 ounce chunks of tenderloin.
Lightly rub with Penzey's "Northwoods Fire" seasoning.
Heat the Egg for direct heat grilling (500-550 degrees. Cook until medium rare (internal temp of 130 degrees or more) and let rest 5-10 minutes before serving.
If Eggfest hordes are present, you can skip the resting part, but some folks may object to a larger pink circle on pork, so resting solves that.
Serve with some Bourbon-Apple sauce and if desired, some Peach-Mango salsa (which was store bought).
Bourbon-Apple sauce:
One bottle (750 ml) Bourbon (We used Faultline's blend of a 7 and 10-year bourbon, but you could use any decent bottle)
One quart frozen apple juice concentrate.
Pour both ingredients in a pot and simmer until reduced by half. Our yield was about 20 ounces, which was just enough to sauce 24 pounds of pork.
EGGFEST 2015
PORK LOIN ROAST
with APPLE AND MUSTARD GLAZE
Pete Engdahl & John Thompson
San Jose, CA
INGREDIENTS
For the brine and the roast:
3/4 cup kosher salt
3/4 cup brown sugar
1 quart water
1 quart apple cider or juice
3 cloves garlic, smashed
2 bay leaves, coarsely crumbled
One 4- to 5-pound bone-in pork loin roast (6 bones), bones frenched, chine bone
removed
Coarsely ground black pepper
For the glaze:
2 cups apple cider or juice
1 tablespoon chopped fresh rosemary
3 tablespoons coarse-ground mustard
1 tablespoon Dijon-style mustard
1 tablespoon honey
1 tablespoon applejack or other apple-flavored liqueur (optional)
2 teaspoons molasses
PREPARATION
Make the brine: In a large mixing bowl, combine the salt, brown sugar, water, and apple
cider and stir until the salt and sugar crystals dissolve. Stir in the garlic and bay leaves.
Put the roast in a large sturdy resealable plastic bag and pour the brine over the meat. Seal,
return to the bowl (to prevent leakage), and refrigerate for at least 8 hours or overnight.
Remove the roast from the brine and pat dry with paper towels. (Discard brine.) Tie the
roast between each bone with kitchen twine. Season generously with pepper. (Don’t forget
the ends.) Place on a rack, fat side up, in a shallow roasting pan. Wrap the bones with foil to
prevent them from overbrowning.
When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to
15 minutes.
Make the glaze: In a small saucepan, bring the 2 cups of apple cider and the rosemary to a
boil over medium-high heat and reduce by half. Whisk in the mustards, honey, applejack, if
using, and the molasses. Keep warm.
Put the roasting pan on the grill grate and roast the meat for 1 hour. Brush with the glaze.
Continue to roast until the internal temperature of the meat reaches 145 degrees, another
45 minutes to 1 hour, brushing once more with the glaze. Let the meat rest for 20 minutes.
Remove the foil from the ends of the bones, then snip and remove the kitchen twine. Brush
with the remaining glaze before slicing into individual chops.
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
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 2016
Maple-Brined Pork Chops
From Flavorize by Ray Lampe, Dr. BBQ
Tampa, FL
There is something really special about the combination of grilled pork and maple syrup, and these are a great example. I think the chops are great paired with grilled sweet corn and grilled Texas toast.
4 bone-in pork chops, about 3/4 in (2 cm) thick
1 recipe cold Maple Brine (see separate recipe)
2 tbsp pure maple syrup
Place the chops in a large heavy-duty zip-top bag. Pour the brine over them. Seal the bag, squeezing out as much air as possible. Place the bag in a pan or bowl in case of leakage and refrigerate it for 3 to 4 hours, occasionally moving the chops around within the bag.
Prepare an outdoor grill to cook direct over medium heat. Remove the chops from the brine and rinse them under cold water. Dry the chops well. Place them on the grill and cook them for 5 to 6 minutes, until they’re golden brown. Flip them over and cook them for another 5 to 6 minutes, until they reach an internal temperature of 150°F (65°C) deep in the center. Remove them to a plate and brush each chop with the maple syrup on all sides. Serve one chop to each guest.
Makes 4 servings
Maple Brine
All brines need a sweetener to temper the salt, and maple syrup turns this one into a very special treat. Be sure to use real maple syrup. It’s a little pricey, but the true maple flavor is well worth it.
2 cups (480 ml) water, plus 2 cups (480 ml) ice water
1/2 cup (120 ml) pure maple syrup
1/4 cup (60 g) Morton’s Kosher Salt
1 tbsp vanilla extract
1 tsp granulated onion
1 tsp black pepper
1/2 tsp cinnamon
1/4 tsp ground nutmeg
In a medium saucepan over medium heat, combine the 2 cups (480 ml) water, maple syrup, salt, vanilla, granulated onion, pepper, cinnamon, and nutmeg. Mix them well. Bring the mixture to a simmer, stirring often. Cook it for 1 to 2 minutes, until the salt and syrup are dissolved. Add the ice water to a large bowl. Pour the hot brine over the ice water. With a large spoon, mix well until everything is blended. Refrigerate the brine for at least 2 hours, until well chilled. Use it immediately or keep it refrigerated for up to 1 week.
Makes about 1 qt (960 ml)
EGGFEST 2012
Habanero Pork Roast
Pete Engdahl
San Jose, CA
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 2016
Slow Roasted Porchetta
Brian Christensen & Robert Munne
Campbell, CA
One 9-10 Pound Bone-in Pork Butt
Olive Oil
Minced Garlic
Red Pepper Flakes
Minced Rosemary, Sage, and Parsley
Ground Fennel Seeds
Grated Orange Zest from Two Oranges
Grated Lemon Zest from Two Lemons
Salt
Ground Pepper
2-3 Chunks of Water Soaked Almond or Cherry Wood for Smoke
Remove bone from butt (or have your butcher do it) and filet the butt so it lays flat. Place butt on work surface fat-cap down. Rub a generous amount of olive oil on the meat and sprinkle with garlic, salt, pepper and red pepper flakes to taste. Top with fresh herbs – depending on the size of the butt I like to use about approx. 1 cup of each of the herbs. Sprinkle with freshly ground fennel seeds, orange zest and lemon zest.
Roll and tie the butt so you end up with the fat-cap facing up. Again, sprinkle with a generous amount of salt and pepper.
Setup Big Green Egg indirect method with an internal temp of 350°. Place almond/cherry wood atop lump coal. Place butt on the grate, fat cap up, and cook until internal temperature reaches 160°. Rest butt 15-20 minutes. Remove string from butt and carve into slices and serve.
(Side Note: At Eggfest 2016 we served on a ciabatta roll with Siracha-Mayo and some red wine vinegar marinated thinly sliced fresh fennel.)
Enjoy!
Chef’s Brian Christensen & Robert Munne
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 2015
Beef Brisket Barbacoa
Ted Atlas
Campbell, CA
1 Flat portion of a beef brisket
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp dry mustard powder
1/2 tsp ground coriander
1/2 tsp ground garlic
1/4 tsp chili powder
1/4 tsp ancho chili
1/4 tsp pepper
touch of cinnamon
1 can of beer
Mix all ingredients.
Marinate brisket in beer mixture for at least one day
Smoke for 4 hours at 275-300 degrees
Braise
1 onion, chopped
2 cloves garlic, chopped
28 oz canned tomatoes,
cilantro sprigs,
3 cups beef stock
Mix braise ingredients and put in dutch oven or other dish with a tight cover.
Add smoked brisket.
Cover and cook at 325º for four hours or until meat shreds easily.
Shred and keep in au jus
Can be used in nachos, quesadillas and tacos.
EGGFEST 2015
Smoked Cuban Pork Butt Sliders
Brian Christensen and Robert Munne
San Jose, Ca
(1) Pork butt injected with mixture of Cuban Mojo sauce, garlic and salt
(1) Cured bone-in whole ham
Swiss cheese
Slider buns
Cuban Mojo Spread (3 parts Mayo to 1 part Cuban Mojo sauce
Smoke butt indirect at 250° with 2-4 wood chunks of your choice (I use Apple or Cherry wood) until internal temperature of 175° is reached. Pull butt, cover with foil and rest.
As the butt is smoking place ham on BGE and smoke for approx. 2 hours. The ham is already cooked so the goal is to just add a little additional smoke to it.
Slice Swiss cheese to fit the slider bun size.
Slice pork butt and ham to fit the size of the bun. Spread Cuban Mojo spread and each side of a slider bun. Place one slice of sliced butt, ham and cheese inside the slider bun.
Place slider on a pre-heated cast iron skillet that’s been heating on the BGE while you’re preparing sliders. Heat slider on each side until cheese is melted and heated through.
Eggs by the Bay
Proudly Serving Northern California's Egg Community since 2005
Big Green Egg PLATINUM DEALER
Contact us at BGE@EggsbytheBay.com
Showroom Hours
Thursday 1-5pm Friday 1-5pm Saturday 1-5pm Sunday 1-5pm
Established in 2005
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 2010-2011
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 2012
Habanero Pork Roast
Pete Engdahl
San Jose, CA
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 2015
Pork Spare Ribs
Victor Grigorieff (2015 People's Choice Champion)
San Jose, CA
We used St. Louis cut ribs.
Seasoned with "Zero to Hero" sweet rub from EAT Barbecue.
Heat the Egg to 275 degrees (dial temp) and a plate setter in place.
We added two fist-sized chunks of cherry wood for smoke.
After 2 hours, we sauced with Rob's Frog Sauce, and served about 1-1.5 hours later when an internal temp of 190 or higher (for our level of desired tenderness).
Slice and serve.
EGGFEST 2015
Beef Ribeye
Victor Grigorieff (2015 People's Choice Champion)
San Jose, CA
The key to this dish is starting with a great, thick steak.
We used 1-1.5 inch thick boneless ribeyes from Zanotto's Market in San Jose.
Season with kosher salt (1 tsp per side) and Penzey's "Northwoods" seasoning (about 1 tsp per side). Heat the Egg for searing (ideally 550+) and throw on our steaks.
We placed steaks diagonally on the grates, and rotated 90 degrees at the 2-3 minute mark to create crossed grill marks.
Flip at the 4-5 minute mark, and rotate one more for nice grill marks on both sides.
When internal temp is 120 degrees on the steak, pull it and let rest for 5-10 minutes.
Slice and serve.
Resting the ribeye is critical to success, else you have a huge mess on your cutting board, and the steak dries out.
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 2014
Pit Beef Sliders
Victor Grigorieff
San Jose, CA
Top Sirloin roast (yields 8-10 sliders per pound of sirloin)
Dry rub of your choice (we used Eat Barbecue's Zero to Hero)
Mayonnaise (spiked with Sri Racha, Chipotle, or horeseradish as desired)
slider buns or Hawaiian sweet rolls
cooking oil or bacon grease
Remove roast from fridge and let warm up for an hour before cooking.
Dry the roast with paper towels cut off any large chunks of fat. Apply dry rub.
If needed, cut the roast in half or quarters so each chunk of roast is 4-5 lbs. as a 16-pound roast would be unwieldy.
Prepare the Egg for indirect cooking with a plate setter, wood chunks for smoking, and temperature of 350-400 degrees.
Heat a cast iron pan over high heat with oil, and then sear the roast for 3-4 minutes per side.
Move the roast from the pan to the Egg, and smoke about 60-90 minutes, until the internal temp reads 120 degrees.
Remove the roast to a cutting board and let rest for 10 minutes.
Slice the meat thin against the grain and serve sliced sirloin on a roll with the mayo of your choice.
EGGFEST 2014
Smoked Ribs
Victor Grigorieff
San Jose, CA
Pull silver skin, and rub with Eat Barbecue's Zero to Hero dry rub. Configure egg for indirect heat at 275 degrees with some smoking chunks (we used alder).
Smoke ribs for 2+ hours and when you are at 165 degrees internal temp or an hour from when you are done, paint the ribs with Head Country bbq sauce. 30 minutes later, paint with Blues Hog bbq sauce. When ribs are 190 degrees or you are happy with the sag as you pick up the ribs from one end, slice and serve.
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 2015
BBQ Pulled Pork Sliders
with Padron Pepper Slaw and Honey Lime Vinaigrette
Lou Pustka
San Jose, CA
Vinaigrette Ingredients:
1¬1/2 tablespoons honey
1¬1/2 tablespoons fresh lime juice
2 tablespoons safflower oil (or canola)
1¬1/2 tablespoons seasoned rice vinegar
1/2 teaspoon pink murray salt (optional)
Slaw Ingredients:
5 padron peppers
1 medium bell pepper ¬ red, orange, yellow or a combination of colors (using mini¬bells)
1 very large granny smith apple
2 green onions
7¬1/2 cups finely sliced napa cabbage
Directions:
1. Finely slice the cabbage and cold water rinse. Drain well or send through a salad spinner; set aside, until needed.
2. In a salad bowl, prepare the vinaigrette; mix together the honey, rice vinegar, safflower, lime juice and salt. Wisk together until smooth and saucy, set aside.
3. Core and thin slice the apple; add to the vinaigrette, coat all slices to prevent browning.
4. Chop the green onions, jalapeños and bell pepper. Add to the apples, stir to coat ingredients.
5. Add the well-drained cabbage. Toss to coat.
6. Chill at least 1 hour or long enough for all ingredients to incorporate.
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 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 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 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 2006
Maple Pork Loin
Bill Taylor
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 2016
Beef and Lamb Kofta with Dairy-Free Tzatziki
Tony Federico author of "Paleo Grilling"
Jacksonville, FL
(Paleo, Gluten Free, Dairy Free, Grain Free)
Serves: 8-10
Ingredients:
-For Kofta:
5 cloves garlic, minced
1 tablespoon coarse sea salt
1/2 lb ground chuck
1/2 lb ground lamb
1 medium onion minced
1/4 cup fresh parsley, chopped
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp allspice
1/4 tsp cayenne pepper
Pinch cinnamon
-For Tzatziki Sauce:
1 cup coconut sour cream (see recipe below)
1 medium cucumber, peeled, seeded, grated
1 tbsp extra virgin olive oil
1 tsp fresh lemon juice
1 head bibb lettuce
-For coconut sour cream:
1 can (14oz) full-fat coconut milk, chilled
1 tbsp white vinegar
-Directions
To make the kofta: Soak 14 wooden skewers in water to cover for 30 minutes (or just use metal skewers). Using a mortar and pestle, make a paste out of the minced garlic and sea salt (this can also be done on a cutting board with the side of a chef's knife). Reserve a small amount (~1tbsp) for the tzatziki sauce. Combine the garlic paste with all the other kofta ingredients in a large mixing bowl. Cover the bowl and let the meat mixture chill for at least an hour to let the flavors develop even better if left overnight).
To make the coconut sour cream: Open the can of coconut milk and scoop out the hardened coconut cream on the top. Mix coconut cream and vinegar together until soft peaks form. Store in an airtight container in the refrigerator until ready to use.
To make the tzatziki sauce: Mix the reserved garlic paste, coconut sour cream, cucumber, olive oil, and lemon juice in a bowl. Put the tzatziki in the refrigerator until ready to serve.
Prepare your Egg to grill direct at 350/400°. Press the meat mixture around the skewers in a long oval shape, leaving at least 2 inches of the skewer exposed on one end. Grill the kofta over direct heat, cooking for 5 minutes before flipping. Cook for an additional 5 minutes. If your grill can't hold all of the kofta kebabs at once, work in batches, wrapping finished kebabs in foil to keep them hot.
Serve the kofta with Bibb lettuce leaves and top with the tzatziki sauce.
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
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 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 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 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 2008
Green Chile and Pork Stew
with Potatoes
Ross Maehl
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 2015
Bánh mì Sliders
Pickled Daikon and Carrots, Caramelized Onions and Sriracha Aioli
Lou Pustka
San Jose, CA
Servings: 4 as appetizer
These sandwiches are not hard to make, but the toppings do require time to prepare. You can make them the day before.
The daikon and carrot pickles (do chua)
3 cups daikons cut into match sticks
3 cups carrots cut into match sticks
3/4 cup apple cider vinegar
1/2 cup sugar (reduce if you prefer tangy pickles)
1/2 tsp salt
1. Mix sugar and salt into vinegar, stir to dissolve.
2. in a non-reactive bowl, mix daikons and carrots with the vinegar solution. Marinade for at least 2 hours.
The Sriracha mayo
1/2 cup mayonnaise
1 to 3 tbsp. Sriracha sauce
Mix mayo and Sriracha sauce together. Use more or less Sriracha as you prefer.
The caramelized onions
2 onions, chopped (about 3 cups)
1 tbsp. cooking oil
1 tbsp. butter
1 tsp soy sauce
1 tsp Worcestershire sauce
1. Heat oil and butter in a sauté pan over medium heat.
2. Add onion and cook, stirring frequently to dislodge the brown bits off the bottom of the pan.
3. Cook for at least 30 minutes, or until onions are browned.
4. You can deglaze the pan with 1 to 2 tbsp. of stock/wine/water to get all the browned bits.
5. Add soy sauce and Worcestershire sauce.
6. Continue cooking until onions are dark brown and thickened. Total cooking time is about 45 minutes.
The meat patties
10oz Ground Brisket
10oz boneless ground short ribs
12oz well-marbled chuck roast
2 oz. of beef suet
2 tsp soy sauce
2 tsp fish sauce
2 cloves garlic, finely minced
2 tsp finely minced lemon grass (use only the white and tender inner part of the stalk)
1 tsp sugar (optional)
1. Place feed shaft, blade, and 3/8ths-inch grinding plate of meat grinder in freezer for at least 30 minutes before grinding. Combine well-chilled meat in large bowl and grind, passing through grinder twice, re-chilling grinder and meat in between grinds if necessary (i.e. if fat starts to smear).
2. Divide into 6 equal portions.
3. Form into thin patties that are bigger than your slider buns. They will shrink as they cook.
4. Fry or grill patties on high heat, 2 minutes on each side for well-done. Less time if you like your meat slightly pink inside.
To assemble the sliders
1. Slice 6 slider buns in half. Toast until brown and crisp on the outside.
2. On the first half of the bun, spread some of the caramelized onions and place the meat patty on top of it. Add other desired toppings, such as lettuce, cucumber slices, jalapeño slices, cilantro, do chua, bread and butter pickles, etc.
3. On the other half of the bun, spread the Sriracha mayo.
4. Put the two pieces together. Insert a pick to hold everything together.
5. This recipe makes 6 (3-inch) sliders.
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 2006-2007-2008-2009-2010-2011-2012
Santa Maria Style Tri-tip
Rich Miller
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 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.