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Recipe Contents (Click to jump to):
Ingredients:
2 steaks, 1-1/2 to 2-inches thick, preferably rib-eyes
1/4 cup kosher salt
1/2 tsp white pepper
2 tsp black pepper
1/4 tsp cayenne pepper
- Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.
- Set the EGG® up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.
- When the EGG is heated to 650°F, place the steaks on the grill and sear for two to three minutes.
- Open the lid (see the note regarding cooking at high temperatures) and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.
- Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).
- Remove the steaks and let them rest for 5 minutes before serving.
Johnny-Boy Burgers
Submitted by John C
Ingredients:
1/2 pound ground beef per serving
Equal parts of the following to taste:
Kosher salt
Coarsely ground black pepper
Your favorite commercial or homemade dry BBQ rub
- Form the ground beef into patties 1-inch thick. Allow to stand at room temperature for 30 minutes before grilling.
- Set the EGG® up for direct cooking. When the EGG is heated to 650°F, place the burgers on the grill and sear for two minutes.
- Flip the burgers once (see the note regarding cooking at high temperatures). After two more minutes, flip the burgers once more.
- Completely shut down the EGG by closing the damper top and draft door. Let the burgers cook for 3 to 5 minutes, until they reach the desired internal temperature (check with a meat thermometer).
- Remove the burgers and let them rest for 5 minutes before serving.
Simon and Garfunkel Chicken
Submitted by Bobby-Q
Ingredients:
1 whole young chicken, 3 to 4 pounds
1/2 cup olive oil
1 tbsp parsley
1 tbsp rubbed sage
1 tbsp rosemary
1 tsp ground thyme
1/2 tsp salt
1/2 tsp black pepper
- Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast. Rub the entire bird with the olive oil. Mix the herbs and spices together and sprinkle these over the entire bird.
- Set the EGG® up for direct cooking at 350°F. Cook the chicken skin side down for about 15 to 20 minutes until the skin is browned and crispy.
- Flip the chicken over to bone side down and cook for another 25 to 30 minutes until the internal temperature in the breast is 160°F.
Backyard Championship Ribs
Submitted by Dr. BBQ
From "Dr. BBQ's Big-Time Barbecue Cookbook"
by Ray Lampe and published by St. Martin
Ingredients:
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce
- Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
- Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
- Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
- Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
- At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
- When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.
* Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
Big Time BBQ Rub
Submitted by Dr. BBQ
Ingredients:
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup granulated brown sugar
1 tbsp granulated garlic
1 tbsp granulated onion
2 tbsp paprika
2 tbsp chili powder
2 tbsp freshly ground black pepper
2 tsp cayenne
1 tbsp thyme leaves
1 tbsp ground cumin
1 tsp ground nutmeg
Combine all ingredients, mix well, and store in an airtight container.
Yields 1-1/2 cups
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Submitted by Squeeze
Ingredients:
1 pork butt, bone in, 6 to 9 pounds
1 cup of your favorite commercial or homemade dry BBQ rub
Apple and Hickory wood chips
Optional: Injection Mixture (sample recipe follows)
- Cover the butt evenly with the rub, working it in until the meat looks a bit moist. Wrap the butt with plastic wrap and place back in the refrigerator for four hours.
- Soak the wood chips in water or fruit juice for half-an-hour or more.
- Load the charcoal in the EGG® up to the top of the firebox. Add in the wood chips and stir them into the charcoal.
- Set the EGG up for indirect cooking with a plate setter at 230°F. You may want to place a pan on the plate setter to catch drippings. Cook the butt low and slow, preferably for at least 18 hours. When the butt reaches the desired internal temperature of 200°F, pull it off the grill and double-wrap it in foil. Let the butt rest for at least 30 minutes; the meat will be so tender that you can simply pull it apart with your hands.
Injecting the Butt: The EGG does a wonderful job with moisture retention, but some competition chefs like to deep inject meats to distribute extra flavor throughout. There are numerous injection recipes available; find one that you like and then try variations of your own (see Stogies Pork Injection recipe). Injectors are commonly available where cookware is sold, including many cooking/barbecuing equipment catalogs.
Ingredients:
2 cups apple juice or cider
1/2 cup cider vinegar
1/2 cup water
1/4 cup Worcestershire sauce
1/2 cup corn syrup
1 tbsp of the run you use on the butt (finely grounded)
Mix all ingredients together and heat over a low burner until the rub mixture is dissolved. Place in refrigerator and cool. Do not inject the butt with hot liquid.
Beef Brisket
Submitted by Nature Boy
Ingredients:
1/2 cup coarse kosher or sea salt
1/3 cup black pepper
1/4 cup granulated garlic
1/4 cup ground mild chilies such as ancho or chimayo
2 tbsp celery seed
2 tsp cumin
1/2 cup beef broth
Optional: Wood Chips
- Most butcher shops can get whole "packer trimmed" briskets for you, though it often requires ordering in advance. In certain parts of the country all you can find are the small "flat" cuts, often in the 4 to 6-pound range, and while these will suffice, a whole brisket cooks up much better. A 4 to 6-pound "flat" cut will cook for approximately 8 to 10 hours; an 8 to 14-pound whole "packer trimmed" brisket will cook for approximately 14 to 18 hours
- Trim the brisket of any fat that is thicker than one eighth-inch. It is very important to always slice brisket against the grain when serving. Identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut.
- Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plactic wrap and let rest for one to two hours.
- Set the EGG® up for indirect cooking with a plate setter at 250°F. Add in soaked wood chips (oak, hickory, apple or cherry) if you choose.
- Cook until the internal temperature of the meat is 150°F, and then reduce the EGG temperature to 225°F. When the meat temperature approaches 185°F, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours. Slice brisket against the grain, reserving the juice to brush on or use as a dip.
Ingredients:
One turkey, cleaned thoroughly
The Small EGG® will hold a 12-pound turkey
The Medium EGG will hold an 18-pound turkey
The Large EGG will hold a 20-pound turkey
The XL EGG will hold two 20-pound turkeys
1 whole onion, cut in half
1 stalk celery
2 cups chicken broth, wine or water
Your favorite commercial or homemade dry BBQ rub or salt and pepper to taste
- Set the EGG® up for indirect cooking with a plate setter at 350°F. A small handful of pecan chips can be added for a mild smoke flavor and to bestow a burnished brown appearance to the turkey.
- If you are using a vertical turkey roaster, load the bird onto the roaster, and place into a drip pan. Add the onion and the celery to the drip pan, then fill the drip pan with the chicken broth, wine or water. Use your favorite rub or salt and pepper for the outside of the bird.
- If you are using a roasting pan you can lay the bird horizontally on a trivet or V-Rack to slightly elevate the turkey off the bottom of the roasting pan and follow the same directions.
- Cook the turkey for 12 to 15 minutes per pound until the temperature in the breast meat is 160°F and the temperature in the thighs is above 170°F. Reserve the pan drippings to make gravy.
Grilled Salmon
submitted by Egret
Ingredients:
Salmon fillets (with skin on), 4 to 5 ounces per serving
1/2 cup soy sauce
1/2 cup lemon juice
1/3 cup brown sugar, packed
1/4 cup vegetable oil
2 cloves garlic, crushed
2 tbsp butter, melted
2 tbsp maple syrup
Your favorite commercial or homemade dry BBQ rub, to taste
- Combine soy sauce, lemon juice, brown sugar, oil and garlic and stir to dissolve sugar. Pour into a zippered-top plastic bag and add salmon. Marinate in the refrigerator for 3 to 6 hours.
- After marinating, allow the salmon to stand at room temperature for 30 minutes before grilling, then pat dry with a paper towel.
- Mix together the butter and maple syrup and brush over entire surface of the salmon. Sprinkle with a liberal amount of BBQ rub.
- Set the EGG® up for direct cooking at 350°F, place the salmon on a fish grid and cook for 15 to 20 minutes. Salmon is done when a knife inserted in the fillet slides in easily with no resistance and flesh is no longer opaque.
- Remove salmon; using a clean brush, brush on any remaining maple syrup/butter mixture and wrap in foil for 5 to 10 minutes before serving.
Corn on the Cob with a Twist
submitted by SpiceCooks
Ingredients:
4 ears fresh corn on the cob, husk on
3 tbsp butter or margarine, melted
Your favorite commercial or homemade dry BBQ rub, to taste
- Soak corn in cold water for 1 to 2 hours. Pull back husk but do not remove; remove silks. Rub melted butter or margarine onto the ears. Sprinkle with the rub of your choice. Pull the husk back over the ears and tie back together at the top with a small piece of husk.
- Set the EGG up for direct cooking at 325°F for 30-35 minutes, turning often. When done, remove the outer husk by twisting the stalk at the bottom and the entire husk will fall away.
Twice-"EGGed" Potatoes
submitted by Chuck
Ingredients:
4 large Idaho baking potatoes
2 tbsp olive oil
1 tbsp kosher salt
Filling:
1 cup heavy whipping cream
1 stick butter (1/2 cup)
3 tbsp fresh chopped chives
6 ounces cooked, crumbled bacon (or real bacon bits)
Black pepper and salt to taste
1 cup shredded sharp cheddar cheese
1 tbsp paprika or your favorite rub
- Wash the potatoes thoroughly. When dry, coat the skins with olive oil and sprinkle with kosher salt.
- Set the EGG® for indirect cooking at 400°F and bake potatoes about one hour until tender all the way through. Reduce the temperature to 350°F.
- Remove potatoes and cut in half lengthwise; scoop out the insides into a mixing bowl, leaving about 1/4-inch of potato and skin all around.
- Using an electric mixer combine the potatoes and butter for 1 minute until the butter melts. Slowly add the whipping cream and beat until smooth.
- Add in the chives, bacon, salt and pepper and blend thoroughly
- Sprinkle 1/2 cup of the cheese into the halved potato skins. Spoon in the potato mixture (or use a piping bag) to fill the skins level with the top.
- Sprinkle the remaining cheese and the paprika on the potatoes.
- Put the potatoes back in the 350°F EGG and bake 15 to 20 minutes until the cheese is melted.
Mellow Mushroom Bacon Bites
submitted by Daddy Pat
Ingredients:
24 small to medium fresh whole mushrooms
12 maple flavored bacon strips, cut in half
1 cup of your favorite barbecue sauce
Optional: wood chips (hickory or maple chips add great flavor)
- Wrap each mushroom with a piece of bacon; secure with a toothpick.
- Set the EGG® up for direct cooking at 350°F. Place the mushrooms onto the grid and cook for approximately 15 to 20 minutes, turning occasionally, until the bacon is crisp and the mushrooms are tender. Baste with barbecue sauce and serve hot.
Maple-Planked Brie with Garlic and Roasted Peppers
submitted by Chubby
Ingredients:
1 maple plank, soaked (at least 4 hours)
2 small wheels Brie (1/4 pound each)
1/4 cup olive oil
6 to 8 cloves of garlic, chopped
2 green onions, finely chopped
1 roasted red bell pepper, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and minced (optional)
2 tbsp chopped fresh thyme
2 tbsp balsamic vinegar
Black pepper and salt to taste
- Set the EGG® up for direct cooking at 400°F.
- Scrape rind off top of each wheel of brie to expose cheese and set aside.
- On a stovetop, heat olive oil in sauté pan and add garlic, cooking until softened but not browned. Add green onions, peppers, thyme, vinegar and sauté for 5 minutes, stirring occasionally. Remove from heat and add salt & pepper to taste.
- Place the maple plank on the grid for about 8 minutes. Divide the pepper mixture evenly on top of Brie wheels and place on plank.
- Bake for 8 to 10 minutes until the cheese begins to melt.
- Serve with slices of crusty bread or crudités.
Sausage and Cheese Bread Roll
submitted by SSN686
Ingredients:
1-pound loaf frozen bread dough, thawed
1 pound breakfast sausage, cooked
8 to 10 ounces shredded cheese (we use cheddar but any cheese is good)
2 eggs, beaten
2 tbsp butter
- Roll dough into a 12-inch x 15-inch rectangle.
- Mix cooked sausage, shredded cheese and eggs. Spread mixture on bread dough.
- Roll dough jelly roll fashion and place in a greased bundt pan. Let rise in warm area for about 1 hour.
- Set the EGG® up for indirect cooking with a plate setter (legs down) at 375°F. Place pan on plate setter and cook until top is golden brown, about 35 to 45 minutes.
- Invert pan onto cutting surface and then brush butter on all sides.
Kathy's Peach Cobbler
submitted by Why1504
Ingredients:
1 cup self-rising flour
1 tsp baking powder
3/4 cup white sugar
1 cup buttermilk
1 stick salted butter (1/2 cup)
1 large can peaches, drained
- Mix flour, baking powder, sugar and buttermilk thoroughly to create the batter.
- Melt butter in the pan in which you plan to cook the cobbler
- Pour the batter on top of the melted butter
- Take one large can of peaches (drained) and spread out across the batter.
- Set the EGG® up for indirect cooking with a plate setter at 425°F. Place cobbler in EGG and bake for 42 to 45 minutes
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