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  • SMOKED CANDIED NUTS

    • Close up of smoked candied nuts.

      Download a PDF copy of the recipe to print.

      2 Pounds of Fancy Mixed Nuts
      2 Tablespoons of Butter
      1/4 cup Brown Sugar
      Granulated White Sugar (as needed)
      Ground Red Pepper (optional)

      1. Take 2 pounds of nuts and put in a foil tin.
      2. Set the Egg to 350 degrees F and add 3 apple wood chunks.
      3. Place the tray of nuts in the egg for 20 minutes, stirring occasionally.
      4. During the last five minutes put butter and brown sugar in a small pan in the egg stirring occasionally.
      5. Once done mix nuts and sugar mixture stir occasionally while the mixture cools.
      6. Dust with granulated white sugar to separate.
      7. Optional, add fine ground red pepper to add some heat.

  • ANDREW'S UPSIDE DOWN TURKEY

    • Upside Turkey cooking on the Big Green Egg

      Download a PDF copy of the recipe to print.

      Brining is essential to creating a moist bird, and it just so happens that all kosher poultry is brined as per kosher law. Kosher turkeys are easy to find at most major grocers, Trader Joe’s or Whole Foods Markets.

      1 Kosher Turkey
      2 Onions
      4 Bay Leaves
      4 Celery Stalks
      2 Large Carrots
      Fresh Rosemary and Thyme
      Olive Oil
      Ground Sage
      Black Pepper
      Low Sodium Chicken or Turkey Stock

      Rinse and dry the bird, and leave it at room temperature for 2.5 hours. I do this the night before, and leave the bird uncovered in the refrigerator overnight. This will result in crispier skin.

      Pre-heat your Egg to 350 degrees. Prep the bird by rubbing the inside cavity with black pepper. Quarter an onion and stuff it inside the cavity with 4 bay leaves and a generous amount of fresh rosemary and thyme. Rub olive oil all over the outside of the turkey, and sprinkle it with black pepper and ground sage. Use butcher’s twine to loosely tie the legs together. Tuck the wings under the shoulders so that no part of the turkey is sticking out.

      Add low sodium chicken or turkey stock to your BGE roasting pan filling it half-way. Add one large onion cut in quarters, four celery stalks cut into thirds, and two large carrots also cut into thirds.

      Place the roasting pan on the plate setter. Then place the BGE V-Rack inside the roasting pan. Place the turkey BREAST DOWN on the BGE V-Rack. After two hours flip the bird over using your BGE Pit Mitts and cook for the remainder of time. Typically a 20 pound bird prepared in a large Egg at 350 degrees, will take three and a half hours.

      Insert your BGE Instant Read Digital Thermometer in the thickest portion of the thigh, to test doneness. Once an internal temperature of 165 degrees is reached, your turkey is done. Baste the bird twice and loosely tent in foil for a minimum of 30 minutes.

      Note: Brined poultry has plenty of salt so I don’t add any to the inside or outside of the bird and use low sodium stock. If you are going to make gravy from the pan drippings, keep in mind that if you’ve used smoking woods, they may impart a strong flavor which would in turn affect you pan drippings and gravy.

  • SMOKIN' ACES PIZZA DOUGH

    • Pizza cooking on a Big Green Egg

      Download a PDF copy of the recipe to print.

      4 1/4 Cups of Flour
      2 1/4 Teaspoons Yeast o One Pack of Yeast
      1 1/2 Teaspoons of Sugar
      2 Teaspoons of Sugar
      2 Tablespoons Olive Oil
      1 3/4 Cups of Warm Water

      Put all the dry ingredients into a food processor with a dough hook on.
      Pulse all the dry ingredients 3 to 4 times.
      Turn on the food processor and slowly add the olive oil.
      Then slowly add the warm water until a ball forms and is sticky to the touch.
      Turn off the processor and let the dough rest for 2 minutes.
      Turn on the processor again for 30-40 seconds.
      Put the dough in a well-oiled bowl and let rise.

      Flour a cutting board and roll out the risen crust.
      Spread cornmeal on a pizza peel and carefully lift the crust onto the peel.
      Add toppings and cook on the Big Green Egg®

      If you would like to use it the next day put it in an oiled Ziploc® bag and then put it in the refridgerator.

  • FIRE ROASTED SALSA

    • Salsa

      Download a PDF copy of the recipe to print.

      2 Poblano Peppers
      2 Ears of Corn
      1 Large Red Onion
      4 Large Tomatoes
      4 Cloves of Garlic
      1 Tablespoon Apple Cidar Vinegar
      Salt and Pepper to taste
      Sugar if needed*

      Set your Egg to achieve a medium high heat, and grill the peppers, corn (remove husk but keep cob intact), onion, tomatoes, and garlic directly to achieve a char. The tomatoes are grilled on their cut ends and removed once a char appears. Be sure not to overcook the tomatoes.

      Once the vegetables have cooled, remove the tomatoes skins and seeds, and remove corn from the cob. Chop tomatoes into ¼” pieces. Chop the garlic. Remove pepper skins with a paper towel, cut the top off, and remove the seeds before dicing into small pieces.

      Combine all vegetables in a mixing bowl and then mix in vinegar, salt, and pepper. Enjoy!

      *some tomatoes are more acidic than others so if this is the case a little sugar can tone that down.

  • CHURROS

    • Churros

      1 cup water
      2 tbs. brown sugar
      1/2 tsp. salt
      1/3 cup butter
      1 cup white flour
      2 eggs
      1/2 tsp. vanilla extract
      1/4 cup sugar
      1/2 - 1 tsp. cinnamon (adjust to taste)
      Vegetable oil

      Preheat approximately 2 1/2 to 3 inches of vegetable oil in a Dutch oven to 375° F. In a separate dish, mix the sugar and cinnamon and set aside.
      In a 3 quart sauce pan, add the water, brown sugar, salt, and butter and heat until boiling. Once boiling, remove from heat and add the flour. Mix until well blended.
      In a separate bowl, mix the eggs and vanilla extract together. Add to the flour mixture from the previous step. Stir until well blended.
      Fill a decorating tool with the dough and attach the largest star tip available to you.
      Test your oil by placing a small amount of dough in it. If the oil it ready, the dough will bubble up right away.
      Once your oil is hot enough, use the decorating tool to squeeze dough into the oil 4 inches at a time. Do this in batches (4-5 churros at a time).
      Cook churros for 1 minute and then turn them over with a slotted spoon. Cook for 1-2 minutes on this side or until golden brown.
      Upon removing churros from oil, place on a paper towel to absorb extra grease.
      While still warm, roll each churro in sugar and cinnamon dish until coated.

  • CRANBERRY APPLE STUFFING

    • Cranberry Apple Stuffing

      1 pkg stuffing mix with seasoning
      1 box Town House Crackers crumbled
      Water or broth
      Butter
      Apples (peeled, cored, and diced)
      Dired cranberries

      Combine water, butter, and apples and bring mixture to a boil.
      Add stuffing mix, crackers, and cranberries and mix thoroughly.






  • DUMP COBBLER

    • Dump Cobbler

      1 (14 oz.) can pie filling (any flavor)
      1 large can fruit cocktail
      1 pkg vanilla cake mix
      1/2 stick butter

      Place Dutch oven liner in Dutch oven.
      Place pie filling in the Dutch oven then add the fruit cocktail.
      Pour the dry cake mix in as well.
      Cut butter into small pats and place on top of contents.
      Cook using direct heat at 350° F for approximately 30 minutes or until liquid is bubbling through cake mix.





  • DECADENT CHOCOLATE CAKE

    • Chocolate Cake

      1 1/2 cups water
      1 chocolate cake mix
      1 cup light brown sugar
      6 oz. semisweet chocolate chips
      1/4 cup cocoa powder

      Place Dutch oven liner in Dutch oven.
      Mix water, cocoa powder, and brown sugar together. Pour mixture into Dutch oven.
      Pour in prepared chocolate cake mix and sprinkle chocolate chips over cake batter.
      Cook using indirect heat until a toothpick comes out clean.
      Serve warm with whipped cream.




  • PUMPKIN MUFFINS

    • Pumpkin Muffins

      1 pkg spice or carrot cake mix
      1 can pumpkin

      Combine cake mix and canned pumpkin. Spoon mixture into muffin papers in a cupcake pan. Cook on the Big Green Egg using indirect heat until a toothpick comes out clean.










  • SMOKED APPLES WITH CARAMEL SAUCE

    • Smoked Apples with Caramel Sauce

      1 (14 oz.) pkg caramel candies (unwrapped)
      2 tbs. water
      6 apples

      Cut and core the apples and smoke just long enough to soften.
      Combine water and caramels and heat just long enough to melt.
      Spoon melted caramel over apples and serve warm.








  • SMOKED PORK

    • Smoked Pork

      1/2 stick butter
      3/4 cup brown sugar
      1/4 cup maple syrup
      Splash vanilla extract
      1/4 dark rum
      Chopped walnuts

      Combine all of the ingredients, bring to a boil, and then divide the mixture in half.
      Cut pork into strips, baste using half of the sauce mixture, and place in smoker at 350° F.
      When pork is done, remove from smoker.
      Add chopped walnuts to remaining sauce, drizzle over pork, and serve.