~ Recipe of the Week

 
 
 
 
 

Smoked and Spiced Nuts - Weber

May 15th, 2017 

INGREDIENTS

  • 1 teaspoon packed light brown sugar
  • 1 teaspoon dried thyme or rosemary or 1/2 teaspoon of each.
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon mustard powder
  • 2 cups mixed salted nuts, such as almost, pecans, cashews, etc
  • 2 teaspoons extra-virgin olive oil

 

 
PREPARATION

Prepare a two-zone fire for low heat at 250 degrees F.

In a small bowl mix together the brown sugar, thyme, cayenne, and mustard powder between your finger tips.

Pour the nuts into a large disposable foil pan. Add the oil and seasoning. Toss to coat the nuts evenly, and then spread them in a single layer.

Add the wood chunks to the charcoal, and put the lid on the grill. When the wood begins to smoke, place the pan of nuts over indirect low heat and cook, with the lid closed as much as possible, until the nuts are toasted and have a nice smoky flavor, 20 to 30 minutes, shaking the pan with tongs a couple times to prevent the nuts from burning. Wearing insulated barbecue mitts, remove the pan from the grill and let the nuts cool completely in the pan. The nuts will become crispier as they cool. Serve at room temperature. Store any remaining nuts in an airtight container. 

 

Honey Pecan Chorizo Jalapeno Poppers - Big Green Egg

May 8th, 2017 

INGREDIENTS

  • 16 jalapenos
  • 1 package standard cut bacon
  • 1/2 package pork chorizo
  • 1 (16 ounce) block of cream cheese
  • DeezNuts Pecan Rub
Image result for Honey Pecan Chorizo Jalapeņo Poppers
 
PREPARATION

Set the EGG for indirect cooking, with the platesetter and stablized at 275 degrees F.

Heat a skillet over medium heat. Fry the chorizo until it is fully cooked. Drain the fat off when the chorizo is done. Immediately mix the chorizo and cream cheese together in a small bwl. The warm chorizo will help soften the cream cheese. Add Deez Nuts Honey Pecan rubs to taste and mix well. A heavy dose is recommended. 

Cut off the stem off and core each jalapeno. Remove all the seeds and leaving membranes in if you want the heat. 

Cut the jalapeno in half and fill each side with cream cheese mixture. Wrap each jalapeno with 1/2 slice of bacon. Dust the top with jalapeno poppers with more of Deez Nuts Pecan rub. 

Smoke the peppers for an hour or until the bacon looks perfect. All poppers to cool for 10-15 minutes. 

 
 

BBQ Tacos Al Pastor - Traeger

May 1st, 2017 

MARINADE INGREDIENTS

  • 2 whole ancho chiles, seeds and stems removed
  • 2 whole guajillo chiles, seeds and stems removed
  • 1/2 cup chicken stock
  • 1 large white onion, halved
  • 1 pineapple, peeled, cut crosswise into 1/2 inch thick rounds, reserving the top and bottom ends of the pineapple
  • 1/2 cup fresh orange juice
  • 1/4 cup distilled white vinegar
  • 3 cloves garlic, halved
  • 2-1/2 teaspoon kosher salt
  • 2 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 large chipotle chiles
  • 2 teaspoon adobo from canned chipotle chiles in adobo
BBQ Tacos Al Pastor
 
PREPARATION

Using a shape chef's knife, slice the meat into 1/4 inch thick slices. Transfer to a large bowl.

Place ancho and guajillo chilies in a large saucepan over medium high heat and cook turning chilies occasionally, until puffed, and lightly browned. This should take about 5 minutes. Add chicken stock then pour contents of pan into a small bowl. Cover with plastic wrap and set aside.

Wipe out saucepan, add oil, and return to medium-high heat. Add cumin and oregano and cook until aromat, this should take about 30 seconds.

Add chipotle chiles and sauce and cook about 30 seconds longer. Add vinegar, orange juice, salt, and sugar. Remove from heat.

Coarsely chop 1 onion half. Coarsely chop 2 pineapple arounds, discarding core. Cover and chill remaining pineapple.

Place chopped onion and chopped pineapple in blender. Add chiles and stock and chipotle mixture and blend until smooth. Pour marinade over pork and mix until pork is evenly coated. Layer the marinated meat into an empty quart-sized container and marinate in the fridge for 2-3 hours max.

Remove from the fridge and thread the meat slices onto a skewer right down the middle of the meat. When the skewer is full, top the stack with the reserved pineapple top and build a base from the pineapple bottom sticking the skewer into the bottom. The whole thing should stand up right. 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established. This should take about 5 minutes. Set the temperature to 275 degrees F and preheat, lid closed for 10 minutes. 

Place the pineapple pork towner upright in the center of the grill and cook until the internal temperature reaches 185 degrees F for about 4 hours.

Grill remaining pineapple until warm and slightly charred. Transfer the pineapple and pork to work surface. Chop pineapple into 1/2 inch cubes. Chop pork. Transfer to platter and toss pineapple and pork to combine. 

Finely chop remaining onion half and place in medium bowl. Add cilantro and toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Serve pork-pineapple mixture with onion-cilantro relish, warm tortillas and lime wedges. Enjoy!

 

Grape Leaf-Wrapped Brie with Grape Salsa - Weber

April 24th, 2017 

SALSA INGREDIENTS

  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon granulated sugar
  • 1 cup coarsely chopped seedless red and-or purple grapes
  • 1 tablespoon chopped fresh mint leaves

 INGREDIENTS

  • 6 large grape leaves in brine
  • 1 wheel triple-cream Brie Cheese, about 8 ounces
  • 1 baquette, about 8 ounces, cut diagonally into 1/2-inch slices
  • 1 tablespoon grapeseed oil or olive oil
 
 
PREPARATION

In a small saute pan over medium heat, combine the vinegar and sugar. Add the grapes and cook to soften them, about 2 minutes, stirring occasionally. Transfer to a small bowl and cover to keep warm. Add the mint just before serving.

Prepare the grill for direct cooking over medium heat, 350 to 450 degrees F.

Unroll and rinse the grape leaves. Spread out the leaves on a work surface and pat dry with a paper towels. Cut off and discard the tough stems. Overlap 4 grape leaves, vein-side up, into 11 or 12 inch circle. Put another leaf in the center, and then put the cheese on top. Cover the cheese with another grape leaf. Wrap the leaves around the cheese, overlapping them to prevent the cheese from ultimately leaking out. Knot together two 3-foot pieces of butcher's twine in the middle. Lay on a work surface in the shape of an X. Set the cheese bundle on top. Bring the twine to the top and tie snugly. Wrap the twine around the cheese 1 or 2 more times like spokes on a wheel, knotting snugly in the center each time. Tuck in any loose leaf edges. Trim the ends of the twine.

Lightly brush the cheese bundle and bread slices all over with oil. Brush the cooking grates clean. Grill the cheese over direct medium heat, with the lid closed as much as possible, until each side is soft when gently pressed, 3 to 4 minutes, turning once. Carefully remove the cheese and let rest for about 2 minutes. After you remove the cheese, grill the bread slices over direct medium heat until they are lightly toasted on one side only, about 1 minute. 

Arrange the cheese and grilled bread on a serving plate or tray. Cut the twine and discard it. Pull the grape leaves open to reveal the cheese inside. Be sure to do this just before serving as the cheese begins to ooze out as soon as you remove the grapes leaves. Top the cheese with some of the grape salsa or serve it alongside in a bowl. Use spoons to schoop up cheese and salsa, and place on slices on grilled bread.

 

Open Faced Spaghetti Pot Pie - Big Green Egg

(Thank you goes out to Big Green Egg and Rob D'Amico)

April 17th, 2017 

INGREDIENTS

  • 1 slice of BelGioioso Provolone
  • half bulb of BelGioioso Burrata Cheese
  • 1 cup of cooked angel hair pasta
  • 3/4 cup of homemade tomato sauce
  • 1/4 cup of BelGioioso Ricotta Cheese
  • grated parmesan romano cheese
  • 1 egg
  • chopped resh basil
  • salt & pepper
  • dough (1 lb dough ball will make 4 servings)
Image result for Open Faced Spaghetti Pot Pie
 
PREPARATION

Set up the egg for indirect cooking with a plate setting at 425 degrees F.

Spray Ramekin inside and out with cooking spray.

Place 1 slice of provolone at the bottom.

Start to layer by adding half bulb of burrata cheese.

Dump 1 cup of cooked angel hair.

Pour 3/4 cup of homemade tomato sauce.

Add 1/4 cup of ricotta cheese.

Sprinkle with grated parmesan romano cheese, salt and pepper.

Now dust a surface with flour and roll out the dough into the shape of a pizza. Then cut out a circle 1 inch bigger than the size of the Ramekin. Place that on top of the Ramekin covering the food inside and make sure it hangs about half way down the sides.

Brush the top with an egg white and vent the dough with the tip of a knife.

Place in the center of the Egg and bake for 20 to 25 minutes.

Once the pot pic is done, let cool a couple of minutes, flip and remove Ramekin with a fork. Then the top with extra sauce, grated cheese and basil.

Each Ramekin can serve 1-2 people, so make enough Ramekins for the entire family. If you have multiple Ramekins on the Egg make sure you can separate them about an inch apart so the dough can rise without them sticking to each other.

 

Baked Halibut Fish Sticks with Spicy Coleslaw - Traeger

April 10th, 2017 

FISH STICKS INGREDIENTS

  • 1-1/2 lbs Halibut, skin removed
  • 1/2 cup all-purpose flour
  • 1-1/2 teapsoon salt
  • 1 tablespoon pepper
  • 2 large eggs
  • 1-1/2 cups panko breading
  • 2 tablespoons dried parsley
  • 1 teaspoon dried dill

COLESLAW INGREDIENTS

  • 1 head green cabbage, shaved thin
  • 1 large carrot, peeled, shaved thin
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoon sriracha
  • 1/2 tablespoon salt
  • 2 tablespoons dill seed
  • 1 tablespoon sugar
  • 2 tablespoons white wine vinegar
Baked Halibut Fish Sticks with Spicy Coleslaw
 
PREPARATION

Add mayonnaise, sour cream, salt, pepper, dill seed, sugar, sriracha and vinegar to a small bowl and whisk to combine.

In a medium bowl, combine cabbage and carrots and cold in the mayonnaise mixture until the cabbage and carrots are coated. Set aside until ready to eat.

When ready to cook, start the Traeer grill on Smoke with lid open until fire is established. This should take about 5 minutes. Set the temperature to high and preheat, lid closed, for 10 minutes.

Place dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.

Rinse all fish fillets and pat dry. Cut fillets into 1 inch strips.

In one bowl combine the all-purpose flour, salt and pepper. 

In a separarte bowl, beat eggs.

In a third bowl, combine the panko, parsley and dill.

Dip the fish first in the flour mixture, then the eggs and then in the panko mixture.

Place fish sticks in the oil for about 4 minutes or until the internal temperature reaches 130 degrees F. 

 

Brie and Shallot Parisian Burgers - Weber

April 3rd, 2017 

 INGREDIENTS

  • 1 cup thinly sliced shallots
  • 2 tablespoons extra-virgin olive oil
  • 1-1/2 pounds ground chuck (80% lean)
  • 3 tablespoons fine dry bread crumbs
  • 3 tablespoons beef or chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Brie cheese
  • 4 round crusty rolls, each about 4 inches in diameter
  • 1/3 cup whole-grain mustard
  • 2 cups baby arugula
 
PREPARATION

In a medium killet over low heat, combine the shallots with the oil and cook until they are browned but not scorched, about 20 minutes, stirring often. Let cool to room temperature. 

Prepare the grill for direct cooking over high heat, 450 to 550 degrees F.

In a large bowl gently mix the patty ingredients of ground chuck, bread crumbs, chicken broth, salt and black pepper, and shape into 4 patties of equal size and thickness. Make a hole in the center of each patty for the cheese. 

Trim away the rind of the Brie and bury the cheese, about 1/4 ounce for each patty into the hold of each patty. Close the opening to seal the cheese inside. It's important that there is one-third of an inch of meat on the top and bottom of the cheese so it does not seep out. 

Brush the cooking grates clean. Grill the patties over direct high heat with the lid closed as much as possible, until cooked ot medium 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, toast the buns, cut sides down, over direct heat. 

Assemble the burgers with shallots, mustard, and arugula. Serve Warm. 

 

Scallops, Asparagus, and Artichoke Gratin - Big Green Egg

March 27th, 2017 

 INGREDIENTS

  • 1-1/2 lbs U10 Sea Scallops
  • 8 tablespoon unsalted butter, divided
  • 1/2 cup finely chopped shallots
  • 6 tablespoons all-purpose flour
  • 2 cups cream
  • 1 cup milk
  • 1-1/2 cups shaved parmesan cheese divided
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon crushed red peppers
  • 2 pounds asparagus, trimmed and blanched
  • 2 cans of artichoke hearts, drained
  • 4 tablespoons bread crumbs
  • 1/2 cup crumbled bacon 
Image result for Scallops, Asparagus, and Artichoke Gratin
 
PREPARATION

Set the EGG for direct cooking at 400 degrees F.

Melt 4 tablespoons butter in a Big Green Egg Cast Iron Skillet; add scallops and cook until almost opaque and slightly browned, turning once. Remove from the skillet.

Add the remaining butter and shallots; cook, stirring occasionally about 5 minutes until tender. Stir in flour, cook for one minute. Gradually stir in milk and cream; cook 3 to 4 minutes until thickened. Stir in 1 cup cheese, salt, pepper, lemon zest, and red pepper. 

Add asparagus and artichokes, stirring to coat; cook 10 minutes. Add scallops, top with bread crumbs and bacon; cook 3 to 5 minutes more. Makes 6 servings. 

 

Prosciutto Wrapped Shrimp with Peach Salsa - Traeger

March 20th, 2017 

SHRIMP INGREDIENTS

  • 2 pounds (about 24) cleaned jumbo shrimp
  • 8 paper-thin slices prosciutto, each but into 3 pieces

PEACH INGREDIENTS

  • 2 ripe freestone peaches, peeled, pitted, and finely diced (or use good quality jarred or canned peackes)
  • 1-2 tablespoons balsamic vinegar
  • 2 tablespoons honey
Prosciutto Wrapped Shrimp with Peach Salsa
 
PREPARATION

Rinse the shrimp under cold running water and dry thoroughly on paper towels. Spiral a piece of prosciutto around each shrimp, secure with a toothpick if desired.

Peach Salsa: In a mixing bowl, combine peaches, 1 tablespoon of vinegar, honey 1/2 serrano pepper, basil and salt and pepper. Add additional vinegar, honey, chile, salt and pepper to taste.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established and this should take about 5 minutes. Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the prosiutto wrapped shrimp on the grill grate and grill for 4 to 6 minutes per side or until the shrimp is opaque.

Serve the shrimp warm topped wit the peach salsa. Garnish with slices of jalapenos for extra heat. Enjoy!

 

Caponata Bruschetta - Weber

March 13th, 2017 

INGREDIENTS

  • 1 eggplant, about 12 ounces, cut crosswise into 1/2 inch-thick slices
  • kosher salt
  • 1 small yellow onion, cut crosswise into 1/2 inch-thick slices
  • 1/3 cup extra-virgin olive oil
  • 1 medium tomato, seeded and roughly chopped
  • 1/2 cup chopped kalamata olives
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon capers, drained
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon finely chopped garlic
  • freshly ground black pepper

 

  • 8 slices italian or other coarse country bread, about 1/2 inch-thick and 4 inches wide
  • 4 ounces fresh goat cheese, crumbled
 
 
PREPARATION

Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colendar placed in the sing or over a plate for about 30 minutes to draw out their bitter juices. Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil. 

Prepare the grill for direct cooking over medium heat, 350 to 450 degrees F.

Brush the cooking grates clean. Grill the eggplant and onion slices over direct medium heat, with the lid closed as much as possible, until tender, 10 to 12 minutes, turning once. Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar, and garlic and mix well. Season to taste with salt and pepper.

Grill the bread slices over direct medium heat, with the lid closed as much as possible, until toasted, 2 to 3 minutes, turning once. Divide the goat cheese evenly amount the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature. 

 

Flank Steak - Big Green Egg

March 6th, 2017 

INGREDIENTS

  • 2-3 flank steaks
  • 1/2 cup brown sugar
  • 1/4 soy sauce
  • 1 cup pineapple juice
  • 1 teaspoon grated ginger, 
  • 2 cloves garlic, crushed
 
Image result for Charlie Kimball%u2019s Great Aunt Dot%u2019s Flank Steak
 
 
PREPARATION

Combine all the ingredients and whisk. 

Marinate flank steak for 24 to 36 hours. 

Set the Egg for direct cooking at 500 degrees F with a cast iron plancha griddle, ridge side up. 

Grill steak for  4 to 6 minutes per side until it reaches your desired doneness. Cust across the grain and serve. 

 

Big Game Roasted Chicken - Traeger

February 27th, 2017 

INGREDIENTS

  • 1 whole chicken
  • 1 bottle big game rub
Big Game Roast Chicken
 
PREPARATION

When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 minutes. 

Remove the neck and gizzards from the cavity of the bird. Rinse and wipe the outside and inside of the chicken with a paper towel.

Tie chicken liegs together with butcher twine and tuck wings.

Apply an even coat of the Traeger Big Game Rub to the inside and outside of the chicken.

Place chicken on the grill grate and cook for 60 minutes. After an hour, check the temperature of the bird in the thickest part of the leg. The temperature needs to be between 165 to 180 degrees F. Check every 15 minutes if not up to temperature. 

When the leg reaches desired internal temperature, check the temperature of the breast. The breast needs to reach an internal temperature of 165 degrees F before it is done.

Let bird rest for 15 to 20 minutes for slicing. 

 

Quick and Easy Pulled Pork Tenderloin - Weber

February 20th, 2017 

SAUCE INGREDIENTS

  • 1 cup ketchup
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon

Rub INGREDIENTS

  • 1 teaspoon kosher salt
  • 1 teaspoon prepared chili powder
  • 1/4 teaspoon granulated garlic
  • 1/2 teaspoon freshly ground black pepper

 

  • 2 pork tenderloins, each 3/4 to 1 pound, trimmed of excess fat and silver skin
  • 2 tablespoons extra-virgin olive oil

 

PREPARATION

In a small saucepan whisk the sauce ingredients. Bring the sauce to a simmer over medium heat and simmer gently for about 5 minutes, whisking occasionally. Set aside to cool at room temperature.

In a small bowl mix the rub ingredients.

Lightly coat all sides of the tenderloins with oil and season evenly with rub, pressing the spices into the meat. Allow the tenderloins to stand at roomer temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over medium heat at 350 degrees F.

Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and internal temperature reaches 150 degrees F, 15 to 20 minutes, turning about every 5 minutes. Remove from the grill and wrap with aluminum foil. Let rest for about 15 minutes or until cool enough to comfortably handle.

Cut the tenderloins crosswise into quarters. Pull the warm meat apart with your fingers or use two forks to shred the meat. In a large bowl moisten the pork with as much of the sauce as you like. Serve on a bed of soft polenta, if desired. 

 
Buffalo Chicken Dip - Big Green Egg
February 13th, 2017 
 
INGREDIENTS
  • 2 (8 ounces) packages of cream cheese, softened
  • 1 cup of ranch or blue cheese dressing
  • 3/4 cup of red hot sauce
  • 1 (10 ounce) rotisserie or freshly-cooked, chopped chicken
  • shredded sharp cheddar cheese (amount is up to you)
  • your favorite dipping chips
Image result for big green egg buffalo chicken dip images
 
PREPARATION

Beat the cream cheese, ranch or bleu cheese dressing, and red hot sauce together. 

Fold in chicken.

Spread mixture into your Big Green Egg Enameled Cast Iron Dutch Oven Lid, sprayed with Pam.

Add cheddar cheese to the top.

Bake in the Big Green Egg with indirect heat by using a plate setter at 350 degrees F for 15 to 20 minutes.

Let cool and start dipping.

 
Grilled Brat and Apple Slaw Sandwich - Traeger
February 6th, 2017 
 
INGREDIENTS
  • 4 bratwurst
  • 2 granny smith apples, unpeeled
  • 1/2 small red onion
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon spicy brown mustard
  • 1 teaspoon traeger veggie shake
  • 1 stick butter, melted
  • 4 sub sandwich rolls
 
Grilled Brat & Apple Slaw Sandwich
 
PREPARATION

Grate unpeeled granny smith apples and red onons into a large bowl.

Toss with mayonnaise, apple cider vinegar, spicy brown mustard, and Traeger Veggie Shake.

When ready to cook, start the Traeger on Smoke with lid open until the fire is established, this should take about 5 minutes.

Place brats on the Traeger for 6 minutes on each side. Remove from the grill and let rest for 10 minutes tented with foil.

While the brats are resting, brush the subs rolls with melted butter and toast for about 30 seconds or until toasted brown. 

Remove buns from the grill, add brats and top with apple slaw. 

 
 
Lemon Broccoli - Weber
January 30th, 2017 
 
INGREDIENTS
  • 2-1/2 teaspoons kosher salt, divided
  • 1 pound broccoli florets, about 6 cups
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup grated parmigiano-reggiano cheese

 

PREPARATION

Fill a large saucepan with water to within a few inches of the top. Add 2 tablespoons of salt to the water and bring to a boil over high heat. Add the broccoli to the boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Remove from the saucepan and plunge into an ice bath to rapidly cool them. Then remove the broccoli from the ice bath and drain.

Prepare the grill for direct cooling over medium high heat at 350 to 450 degrees F. Brush the cooking grates clean. Preheat a grill pan over direct medium heat for 10 minutes. 

In a large mixing bowl, add the broccoli, oil, lemon zest, and the remaining 1/2 teaspoon salt and mix until all pieces are well coated.

Spread the broccoli on the grill pan in a single layer. Grill over direct medium heat with the lid closed as much as possible until the broccoli is warm and just beings to brown. This process should take 4 to 6 minutes, turning occasionally. 

Remove from the grill and garnish with the cheese. Serve Warm. 

 
 
Cherry Pie - Big Green Egg
January 23rd, 2017 
 
INGREDIENTS
  • Pie Crust of your choice, premade or scratch
  • 5 cups cherries, pitted (if frozen, bring to room temperature)
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Image result for Cherry Pie on the Big Green Egg

PREPARATION

Set your EGG for indirect cooking, using the plate setter and stablize the temperature at 375 degrees F.

Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract and salt in a large bowl and combine. Set aside.

Remove dough from refrigerator and allow to warm slightly until workable. Roll out dough on a floured surface until is approximately 13 inches in diameter or large enough to fit into a 9-inch glass pie dish. Transfer dough to pie dish; keep overhang for now.

Fill unbaked shellwith cherry filling and dot with the remaining butter. 

Roll out second disc of dough, approximately 13 inches in diameter. May use as is and cover pie, or cut into approximately 1-inch strips to create lattice design. If you do not do lattice, make sure to cut ventilation slices into the top crust.

Usking a knife, cut off the excess dough overhang about 1/2 inch. Fold edges over and use a form or fingers to crimp the edges. 

Brush the top of the pie (not edges) with egg wash. Sprinkle wiht the remaining 1 tablespoon of sugar. 

Grill pie until golden brown, about 45 minutes. 

Cool before serving. 

 
 
Toasted Granola Bar - Traeger
January 16th, 2017 
 
INGREDIENTS
  • 2-1/2 cups rolled oats
  • 1/4 cup coconut
  • 1/2 cup chopped almond
  • 1/3 cup honey
  • 1/4 cup dark brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon chia seeds
  • 1 teaspoon kosher salt
  • 1/4 cup cranberries, chopped
  • 1/4 cup dry apricot, chopped
Toasted Granola Bar
 
PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established and this should take about 5 minutes. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Line the bottom of a cooking pan with parchment paper; lightly spray the parchment paper with cooking spray.

On a separate baking sheet, combine oats, coconut and almond. Cook in the Traeger for 7 to 10 minutes, until lightly toasted. Transfer to a large bowl and add granberries and dry apricots. 

Combine butter, honey, brown sugar, vanilla, chia and salt in a small saucepan over medium heat. Cook until sugar is dissolved, stirring constantly.

Pour butter mixture over toasted nuts and dry fruit, mix lightly and let cool for 10 minutes. 

Transfer to a prepare baking pan, using a rubber spatula. Press mixture firmly into the pan, using a rubber spatula. Press mixture firmly into the pan, until mixture is in a uniform layer.

Transfer the entire pan to the refrigerator and chill for 2 hours. 

After the granola has cooled completely, lift out of the pan and cut into bars. 

 
 
Korean Beef Barbecue - Weber
January 9th, 2017 
 
MARINADE INGREDIENTS
  • 1 asian pear (baseball size), peeled, cored, and roughly chopped
  • 3 scallions, trimmed and roughly chopped
  • 6 large garlic cloves
  • 2 cups water
  • 3/4 cup soy sauce
  • 1/3 cup granulated sugar
  • 1/4 cup rice vinegar
OTHER INGREDIENTS
  • 12 flanken-style beef ribs, about 4 pounds total and 1/2 inch thick 
  • 2 tablespoons toasted sesame seeds
 
PREPARATION

In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the remaining marinade ingredients. Process until well combined.

Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours. Remove the ribs from the refrigerator and let stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat, 450 to 550 degree F.

Brush the cooking grates clean. One at time, lift the ribs and let hte liquid and solid bits fall back into the bowl. Discard the marinade. Grill the ribs over Direct High Heat, with the lid open until they are nicely charred on both sides and cooked to a medium or medium-rare doneness. This should take about 3 to 5 minutes and should be turned occasionally. Remove from the grill and sprinkle with the sesame seeds.

 
Roasted Chicken Flatbread - Big Green Egg
(Big Thank You to Laura at www.laurafuentes.com)
January 2nd, 2017 
 
INGREDIENTS
  • 1 whole smoked, barbecued, or roasted chicken, shredded. 
  • 6 whole grain flat breads
  • 10-12 whole romaine heart leaves, washed
  • 6-8 ouces kalamata olives
  • 8 ounces crumbled feta cheese
  • 1 batch creamy hummus dressing
TOMATO CUCUMBER SALSA INGREDIENTS
  • 1 pint cherry tomatoes, quartered
  • 1/2 small red onion, finely chopped 
  • 1 medium cucumber, ends cut and diced small
  • 1 tablespoon lime juice
  • 1/4 teaspoon dill
  • olive oil, drizzle
  • salt to taste
CREAMY HUMMUS DRESSING INGREDIENTS
  • 1/2 cup sabra classic hummus
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • salt and pepper

Image result for Roasted Chicken Flatbread

PREPARATION

In a medium bowl, combine all the ingredients for the tomatoe cucumber salsa. Drizzle with a little olive oil and add a little salt to taste.

Whisk hummus together with lemon juice and water; season with salt and pepper. Add an additional tabelspoon pf water if the dressing is too thick for your liking.

Take cooked chicken on a flat surface, shred chicken meat using two forks.

Put each of the remaining ingredients in their own dishes in an assembly line on the table.

Hold your flatbread on your hands or on a plate. Place romaine leaves as the base to hold your chicken. Top with olives and feta cheese, drizzle with about a tablespoon of hummus dressing. 

 
Smoke Parmesan Herb Popcorn - Traeger
December 26th, 2016 
 
INGREDIENTS
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 cup popcorn kernels
  • 1/2 cup parmesan cheese, grated
  • 1 brown paper lunch back
Smoked Parmesan Herb Popcorn
 
PREPARATION

When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a small sauce pan, melt the butter over medium heat. Add italian seasoning, garlic powder and salt and stir to combine. Remove from the heat and set aside.

Add 1/4 cup of popcorn to brown paper lunch bag. Fold the top of the bag over twice to close.

Place the bag in the microwave and microwave on high for 1 to 2 minutes, or until there are about 5 seconds between pops. 

Open the bag with care and dump into a large mixing bowl.

Pour butter mixture of popcorn in a bowl and toss to combine. Dump popcorn onto a baking sheet and place in a grill. 

Smoke for 10 minutes; remove from grill and enjoy. 

 
Double Stuffed Sweet Potatoes with Smoked Cheddar and Maple - Weber
December 19th, 2016 
 
INGREDIENTS
  • 3 sweet potatoes, about 1 lb each
  • 1/4 cup sour cream
  • 1 cup cheddar, shredded
  • 1/4 cup maple syrup
  • 2 tablespoons chives, minced
  • 1/4 teaspoon cinnamon, ground
  • 3/4 cup smoked cheddar, shredded
  • 1 tablespoon chive, minced
Double Stuffed Sweet Potatoes With Smoked Cheddar And Maple
 
PREPARATION

Prepare the grill for direct, medium heat grilling at 400 degrees F. 

Wrap the sweet potatoes in foil and bake them for about 35 minutes.

Once the potatoes have cooked, remove and allow to cool at room temperature for 20 minutes.

Once the sweet potatoes have cooled, sliced them in half lengthwise, through the middle.

Carefully school the inside into a mixing bowl and add the sour cream, shredded cheddar, maple syrup, cinnamon and chives. Make sure to leave 1/4 inch of the potatoe in the shell so it has some structure.

Shape the foil into small ovals a little larger than the size of potato and place each sweet potato shell into the center of each ring.

Fill each potato with 1-1/2 cup of smoked cheddar potato mix.

Top each potato with 2 tablespoon of the shredded smoked cheddar. 

Place the potatoes with the foil on the grill set for indirect, high heat grilling. Bake with the lid closed for 25 minutes.

Top each potato with some minced chives and serve hot. 

 
Honey Glazed Smoked Halibut - Big Green Egg
(Big Thank You to Meat Church's Matt Pittman)
December 12th, 2016 
 
INGREDIENTS
  • (4) 6 oz halibut filets
  • Meat Church Honey Hog or Deez Nuts Honey Pecan Rub
  • 4 tablespoons clover honey
BRINE INGREDIENTS
  • 1/2 cup kosher salt
  • 1 cup sugar
  • 4 tablespoon cumin
  • 1 tablespoon white pepper
  • 2 bay leaves crushed
  • 1/2 gallon water
Image result for big green egg honey glazed smoked halibut
 
PREPARATION

Mix all brine ingredients in water and dissolve thoroughly. Pour the brine over the filets and let them sit for 2 hours. It's ok if the fish floats. After the 2 hours, remove the fish from the brine, rinse off and pat dry.

Season with Meat Church Honey Hog or Deez Nuts Honey Pecan Rub on all sides. 

This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned with the rub.

Place the filets directly on cooking crate skin side down. The skin will act as a barrier to the heat and come off easily after the cook. Smoke the fish until it reaches an internal temperature of 135 degrees F. This smoke will take about 30 minutes at 275 degrees F.

Drizzle the filet with warm honey the last 10 minutes of the cook for nice and simple honey glaze. Honey can also be mixed 50/50 with miso to create a miso-honey glaze. 

Remove the fish carefully with a spatula. Place it on a place to rest for 10 minutes.

 
Smoked Pork Tamales - Traeger
December 5th, 2016 
 
INGREDIENTS
  • 5 lbs bone-in pork shoulder
  • 1 cup beer
  • 14 hatch chilies
  • 2-1/2 cups water
  • 5 lbs pre-made masa
  • Traeger Big Game Rub
  • Traeger Chipotle Rub
  • Dried Corn Husks (soaked in water overnight)
  • canola oil
 
Smoked Pork Tamales
 
PREPARATION

When ready to cook, start the Traeger on Smoke with the lid open until the fires is esatblishe, this should take about 5 minutes. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Rinse the pork shoulder in water and pat dry. Drizzle oil over pork and cover all sides with equal parts Traeger Chipotle and Realtree Big Game rub. Place meat directly on grill grate. 

After 2 hours, remove pork from grill and wrap in a aluminum foil with the beer. 

Continue to cook pork shoulder for another 2 hours or until meat reaches an internal temperature of 190 degrees F in the thickest part. 

Let pork shoulder rest for 1 hour or until cool enough to handle. Pull the pork into finely shredded pieces.

Chili sauce: When pork is done, increase Traeger temperature to high and preheat, lid closed, for 10 minutes. When grill comes to temperature, roast the chilies for 10 minutes on each side or until they are slightly charred. Place in a large zip top bag and allow to rest for 10 minutes. Remove chilies from the bag, scrap off skin and remove seeds.

Place chilies in a blender. Add 2 teaspoons Traeger Big Game Rub and 2 teaspoons Traeger Chipotle Rub. Add 1 cup water and blend until smooth.

Tamales: Pour masa into a large mixing bowl. Add 2 cups of chili sauce into the masa and mix well.

In a separate bowl filled with the pulled pork, pour in just enough chili sauce to coat the pork and mix well. Reserve the extra chili sauce for serving.

Take a corn husk and spread the masa on it with a spoon. Spread the masa all teh way to the wide edge of the corn husk while leaving a finger length with no masa at the narrow end. The masa should be about the thickness of a tortilla.

Add a spoonful of pork to the center of the corn husk. Overlap one side of the corn husk to the other and tuck the narrow end to form a pocket. Repeat the process until all of the ingredients are gone.

Prepare a pot with a steam basket by adding water to the bottom of the pot and bringing it to a boil. 

Place all the tamales in the steam basket, place basket in a pot, cover and steam for 1 hour or until the masa is no logner doughy. Let it cool before handling.

When cooled, place extra tamales in a large freezer bags and freeze. 

Reheat them by wrapping in foil and placing them on the Traeger set to 350 degrees F. Cook for 30 minutes turning once halfway through.

 
 
Grilled Banana Smores - Weber
November 28th, 2016 
 
INGREDIENTS
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon packed brown sugar
  • 2 medium bananas, girm but ripe
  • 4 cups mini marshmallows
  • 1/2 cup semisweet chocolate chips
CRUST INGREDIENTS
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1 large egg yolk
PREPARATION

Prepare the grill for indirect and direct cooking over medium heat, about 400 degrees F.

In a large bowl combine the crust ingredients and mix well. Firmly and evenly press the mixture into the bottom of an 8x8 baking pan. Grill the crust over indirect medium heat with the lid closed until the crust is firm. This should take about 6 to 8 minutes. Set crust aside and allow to cool for about 10 minutes. This will allow the crust to set. 

In a small bowl combine the butter and brown sugar. Cut each banana in half lengthwise and leave the skins attached because this will help the banana hold their shape on the grill.) Liberally brush the cut side of the bananas with butter mixture.

Grill the bananas, cut side down over direct medium heat with the lid open until they start to soften. This hsould take 2 to 4 minutes without turning. Let cool briefly and then score the bananas into 1/2 inch slices and cutting through just to the peel.

Fill the baking pan with 2 cups of the marshmallows, making sure they cover the bottom of the crust evenly. Next, scoop out the distribute the slices of the grilled banana, followed by the remaining 2 cups of marshmallows.

Grill the pie over indirect medium heat with the lid closed at 400 degrees F. Grill until the marshmallows have puffed up and started to brown, 5 to 7 minutes. At this point carefully sprinkle the chololate chips over the top of the marshmallows and continue to cook until the chips appear glossy and melted, 2 minutes. Remove the pie from the grill and let cool for about 5 minutes. Spoon into small serving bowls and serve warm. 

 
Wickles Brine Blasted Chicken - Big Green Egg  (wicklespickles.com)
November 21st, 2016
 
INGREDIENTS
  • 1 whole chicken (4 to 5 lbs)
  • 1 Wickles Jar with Brine (pickles eaten or reserved)
  • 4 tablespoon olive oil
  • rub of your choice
  • 1 head garlic (sliced in half lengthwise)
  • 3-4 fresh dill sprigs
Image result
 
PREPARATION

Set EGG for indirect cooking at 325 degrees F.

Rise chicken and pat dry. Coat in olive oil and apply rub of your choice to chicken inside and out. Reserve 2 tablespoon Wickles brine to combine with oil for basting. Place garlic and dill in a jar with remaining brine. Insert jar into chicken cavity and place on Egg. 

Cook for 1.5 hours. After one hour baste every fifteen minutes with brine mixture until finished.

 
 
Marshmallow Sweet Potatoes - Traeger
November 14th, 2016
 
INGREDIENTS
  • 5 large sweet potatoes (yams), pierced
  • 1-1/2 sticks butter, softened

  • ½ cup brown sugar

  • 1 teaspoon vanilla

  • 1 teaspoon kosher salt

  • 1 teaspoon cracked black pepper

  • 1 bag mini marshmallows

Sweet Potato Marshmallow Casserole
PREPARATION

Start the Traeger grill on Smoke with the lid open for about 5 minutes until the fire is established. Once the fire is lit, set the grill at 375 degrees F and close the lid and allow to preheat for 10 minutes.

Pierce the skin of the yams with a fork a few times. Place on a baking sheet or foil tin inside the Traeger and let roast for 50 minutes or until extremely softened. When soft peel the skin by hand and place in a deep baking dish.

With a stiff whisk whip together 1 stick butter, brown sugar, vanilla, salt and pepper. Smooth out the top layer and sprinkle with marshmallows.

 
Marinated Portabello Mushrooms with Asiago - Weber
November 7th, 2016
 
MARINADE INGREDIENTS
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
OTHER INGREDIENTS
  • 6 large portabello mushrooms, each 5 to 6 inches in diameter
  • 3/4 cup fresh bread crumbs
  • 1 tablespoon finely chopped fresh italian parsley
  • 1-1/2 cup grated Asiago cheese
  • kosher salt
  • freshly ground black pepper

 
PREPARATION
In a small bowl whisk the marinade ingredients.
Wipe the mushrooms clean witha  damp cloth or paper towel. Remove the discard the stems. With a teaspoon, carefully scrape out and disgard the black gills from the mushroom caps. Place mushrooms cap side up, on a rimmed plate and brush again with the marinade. Turn the mushrooms over and brush again with the marinade. Let stand for 15 to 20 minutes at room temperature. 
Prepare the grill for direct cooking over medium heat at  350 degrees F.
In a small bowl combine the bread crumbs with the parsley.
Brush the cooking grill grates clean. Grill the mushrooms, gill side down over direct medium heat, with the lid closed, until the mushrooms begin to soften. This should take about 4 to 6 minutes. 
Brush the cap sides wtih some of the remaining marinade from the pate, turn them over, add the 1/4 cup of cheese on top of each mushroom, close the lid, and cook until tender when pierced with a knife. This should take about 4 to 6 minutes.
During the last minute of cooking, place the bread crumb mixture evenly on top of each mushroom. Remove from the grill, add salt and pepper to taste and serve immediately. 
 
 
 
Rosemary and Sea Salt Pull-Aparts - Big Green Egg
October 31st, 2016
(Thank you to Big Green Egg & Robert Gerstenecker, Executive Chef at Oark 75, Four Seasons Atlanta for this recipe)
 
INGREDIENTS
  • 2-1/4 tablespoons yeast
  • 3/4 cup warm water
  • 1-1/4 cups buttermilk
  • 1/4 cup honey
  • 1 lbs 14 oz bread flour
  • 2 tablespoons salt
  • 6 tablespoons soft butter
ROSEMARY BUTTER INGREDIENTS
  • 1 lb. unsalted butter
  • fresh chopped rosemary to taste
Image result for Rosemary and Sea Salt Pull-Aparts
 
PREPARATION
Set the Egg for indirect cooking using a plate setter at 350 degrees F.
Dissolve the yeast in warm water and allow to rest for 5 minutes. Stir buttermilk and honey into the yeast mix, then add to the mixing bowl; add bread flour and salt.
Mix on medium speed for 2 minutes, followed by low speed for 3 minutes. After 3 minutes slowly add soft butter until it is completely incorporated. Mix for another 2 minutes.
Transfer to a mixing bowl and cover until the dough has doubled. Turn out and portion to 1.5 oz balls. Roll the balls and transfer to a lightly sprayed sheet of parchment. Spray the tops lightly with pan spray and cover with plastic film. Allow to double in size then remove film and bake on the Egg for until golden. 
In the bowl of a standard mixer fitted with a paddle attachement begin beating the butter of medium-low speed; add the chopped rosemary to taste. Scrape down the sides of the bowl occasionally and beat until light and fluffy.
Pour the mixture onto some wax paper and roll into a log. Wrap in plastic wrap and refrigerate until ready to use.
 
 
Roasted Pumpkin 'N Chicken Spice Chowder - Traeger
October 24th, 2016
 
INGREDIENTS
  • 1 red bell pepper
  • 1 jalapeno pepper
  • 1 green bell pepper
  • 2 tablespoons olive oil
  • 1-1/2 lbs Chicken Breasts, Boneless and Skinless, Diced
  • 1 leek, white and green parts only, finely chopped
  • 2 lbs. sugar pumpkin, seeds removed and cut in half
  • 3 tablespoons all-purpose flour
  • 2 teaspoon ground cumin
  • 1 sprig fresh sage
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ancho chile powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 ear of corn, kernels removed
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 1/2 cup sour cream 
  • 1 bay laf
  • roasted pumpkin seeds

Roasted Pumpkin 'n Chicken Spiced Chowder

 
PREPARATION
When ready to cook, start the Traeger on Smoke with the lid open until the fire is established, this should take about 5 minutes. Close the lid and preheat to high heat for about 15 minutes. 
Place all the peppers directly on the grill grate and roast for about 10 minutes, or until they have charred, turning occasionally.
Lightly drizzle the pumpkin halves with olive oil and cook the pumpkin at the same time as the peppers are roasting for about 15 to 20 minutes or just until the pumpkin starts to soften but don't let it turn to mush. 
While the peppers are still warm, seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed and cut peppers into 1/2 inch pieces. Set aside.
After the pumpkin is cool enough to handle, remove the skin and cut the flesh into 1 inch chunks.
Heat the olive oil in a dutch oven. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. 
Add the leeks and saute for about 5 minutes, or until they have softened. You may need to add in a little bit more olive oil.
Add in the flour, cumin, chili powder, ancho chile powder, salt and pepper and cook for 1 to 2 minutes.
Add the corn, diced roasted peppers, pumpkin, browned chicken, broth, sage, and bay leaf and bring the soup to a boil. Reduce heat to low and simmer for about 30 minutes. 
Remove the sage and bay leaf and garnish with sour cream and a sprinkle of pepitas, if desired and serve hot. Enjoy. 
 
 
 
Baja Fish Wrap - Weber
October 17th, 2016
 
RUB INGREDIENTS
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 4 halibut or salmon fillets or 2 each (with skin), each about 6 ounces 
  • vegetable oil
SLAW INGREDIENTS
  • 3 cups thinly sliced green cabbage
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 teaspoons granulated sugar
  • 1 teaspoon minced canned chipotle chiles in adobo sauce
  • 1/2 teaspoon kosher salt
  • 6 flour tortillas

PREPARATION
In a small bowl mix the rub ingredients. Lightly brush the fillets with oil and then apply the rub evenly. Cover and set aside in the refrigerator.
In a large bowl combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps. 
Prepare the grill for direct cooking over high heat at 450 to 550 degrees F. 
Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible. Cook fillets for about 4 minutes or until the fish can be removed without sticking to grates. Flip fillets over and cook till meat is opaque in the center and this should take about 3 minutes. Transfer to plate. Warm the tortillas over direct high heat for about 1 minute, turning once. 
 
 
Roasted Butternut Pumpkin - Big Green Egg
October 10th, 2016
(Thank you to Big Green Egg & Chef Paul Froggatt for this recipe)
 
INGREDIENTS
  • 6.5 lbs pork pluma
PORK MARINADE INGREDIENTS
  • 2 basil leaves
  • 1 sprig of thyme
  • 1/2 sprig of rosemary
  • 1 sage leaf
  • 2 bay leaves
  • zest of 2 lemons
  • 2 garlic cloves, sliced
  • 1 cup olive oil
  • 2 teaspoon sea salt
  • 1-1/2 teaspoon black pepper
  • 1 tablespoon caraway seeds
ROASTED BUTTERNUT PUMPKIN INGREDIENTS
  • 1 Butternut Pumpkin
  • Olive Oil
  • Salt and Pepper

BBQ Pork Pluma

PREPARATION
Pork Marinade:  Take all the herbs and lightly chop them together, tast the black pepper and caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.
Set the EGG for indirect cooking with the platesetter at 325 degrees F.
Slice the pork into the desired serving size, and roast on the egg for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.
Roasted Butternut Pumpkin:  Set the Egg for indirect cooking with the platesetter at 400 degrees F. 
Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the egg; the rest you will use to make pickled pumpkin and pumpkin puree. Slice the base into 1/2 inch arounds. Rub the tops of the rounds with a little bit olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted. Be carefull not to overcook them. 
 
 
 
Roasted Pumpkin Seeds - Traeger
October 3rd, 2016
 
INGREDIENTS
  • Seeds from 1 pumpkin
  • 1 tablespoon vegetable oil
  • jacobson salt or smoked salt to taste
Roasted Pumpkin Seeds
PREPARATION
As soon as possible after removing the seeds from the pumpkin, rinse pumpkin seeds under cold water in a colander and pick out the pulp and strings.
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
Start your Traeger on the Smoke setting for 5 minutes until the fire is established. Place the baking sheet with the seeds on a grill rate, close the lide and smoke for 20 minutes. 
Sprinkle your seeds with salt and turn the temperature on your grill up to 325 degrees F. Roast teh seeds until toasted, about 20 minutes, checking and stirring after 10 minutes. 
Seeds will be brown because they were smoked before being roasted. 
 
 
Char-Grilled Oysters - Weber
September 26, 2016
 
OYSTERS INGREDIENTS
  • 2 dozen large, fresh oysters
  • lemon wedges
  • hot pepper sauce
  • cocktail sauce
GARLIC-THYME BUTTER INGREDIENTS
  • 1/4 cup unsalted butter, divided
  • 1 tablespoon minced garlic
  • 2 teaspoons sherry vinegar
  • 1/4 cup white wine
  • 2 teaspoons minced fresh thyme
  • 1/4 teaspoon kosher salt
GRAPEFRUIT-BASIL AIOLI INGREDIENTS
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh basil leaves
  • 1-1/2 teaspoons finely grated grapefruit zest
  • 2 teaspoons fresh grapefruit juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
ASAIN BUTTER INGREDIENTS
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons peeled, minced fresh ginger
  • 2 tablespoons oyster sauce
  • 1 teaspoon soy sauce
  • 1/4 teaspoon ground mustard
  • 1/4 cup unsalted butter, cut into small chunks
GORGONZOLA-TOMATO INGREDIENTS
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • 1/2 vegetable juice
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon kosher salt
  • 1/4 cup crumbled gorgonzola cheese

PREPARATION
For the Oysters:  Grip each oyster, flat side up, in a folded kitchen towel. Find the small openings between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the "oyster liquor," in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell. 
Prepare the grill for direct cooking over high heat at 450 to 550 degreees F. 
Brush the cooking grates clean. Grill the oysters, shell side down, over direct high heat, with the lid closed as much as possible, until th oyster juices start to bubble and the edges curl. This should take about 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce and your favorite dipping sauce. 
Garlic-Thyme Butter: In a small skillet over medium heat, melt 1 tablespoon of butter and saute the garlic until it starts to brown, about 2 minutes. Add the vinegar and wine and simmer until the sauce reduces by half, about 2 minutes. Remove from the heat, whisk in the remaining butter and stir in teh thyme and salt.
Grapefruit-Basil Aioli: In a small bowl combine the ingredients and mix thoroughly.
Asian Butter Sauce: In a small skillet over medium heat, combine the oil and ginger and heat until the oil begins to foam. Remove from the heat; stir in the oyster sauce, soy sauce, and mustard. Whisk in the butter a few chunks at a time until completely incorporated.
Gorgonzola-Tomato Sauce: In a small saucepan over medium heat, melt the butter and saute the shallot and garlic for about 2 minutes. Add the vegetable juice, horseradish and salt. Bring the sauce to a simmer and then remove it from the heat. After you've added the sauce to the oysters, sprinkle the cheese on top, and then grill. 
 
 
Cardamom Fennel Scallops - Big Green Egg
September 19, 2016
 
INGREDIENTS
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon black or yellow mustard seeds
  • 1/4 teaspoon cardamom seeds
  • 1 lb large sea scallops
  • 4 medium sized cloves garlic, finely chopped
  • 2 dried red cayenne chilies, stems discared, coarsely chopped
  • 1 teaspoon coarse kosher salt
  • 2 tablespoons canola oil
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon finely chopped fresh cilantro leaves and tender stems

Image result

PREPARATION
Place the fennel, mustard and cardamon seeds in a spice grinder and grind them to a consistency of finely ground black pepper. Transfer the spice blend to a medium-sized bowl.
Add the scallops, garlic, chilies and salt to the bowl with the spice blend and stir to mix. Make sure to coat the scallops well. Refrigerate the scallops, covered, until you are ready to cook them. This marinade has the ability to be refrigerated overnight.
Set the EGG for direct cooking at 400 degrees F. 
When you are ready to cook the scallops, heat the oil in our combination stir-fry grill pan until the oil appears to shimmer. Add the scallops, rub and all to the skillet in a single layer. Sear the scallops until they are lightly reddish brown. This should take about 2 to 3 minutes per side.
Pour the coconut milk into the pan; the coconut milk will immediately start to bubble in the hot pan. Crape the bottom of the pan to release all the browned bits, effectively deglazing the pan to create a depth of the scallops simmer, without stirring, until they are firm to the touch. Transfer the scallops to a serving platter.
Let the sauce continue to simmer, stirring occasionally, until thickened and this should take about 2 minutes. Pour the pan sauce over the scallops. Serve the scallops warm, sprinkled with cilantro. 
 
 
Smoky Meatball Subs - Traeger
September 12, 2016
 
INGREDIENTS
  • 1-1/2 lb ground beef
  • 1 large egg
  • 1/3 cup milk or buttermilk
  • 2 tablespoons worcestershire sauce
  • 1/2 cup dry seasoned bread crumbs or crushed croutons
  • 1 tablespoon Traeger Cajun Rub
  • 1/4 cup onion, finely minced
  • 1 cloves garlic, finely minced
  • 1-1/2 teaspoon black pepper, freshly ground
  • 1 jar marinara sauce
  • 4 qty. 6 inch sub rolls or baguettes
  • thinly sliced or grated provolone cheese
Traeger's Smoky Meatball Subs
PREPARATION
In a small mixing bowl using a fork or wisk, beat the egg. Whisk in the milk and worcestershire sauce. Stir in the bread crumbs and traeger cajun rub and let mixture sit for 5 minutes.
In another bowl, combine the ground beef, onion, garlic and black pepper. Add the egg mixture to the meat mixture and combine well. 
If the mixture seems dry, add a bit more milk. If wet, add a few dry breadcrumbs. Roll picture into balls about the side of golf balls. 
When ready to cook, start the Traeger grill on Smoke with the lid open for 5 minutes or until the fire is established. Set the temperature to 325 degrees F and preheat with the lid closed for 15 minutes. 
Arrange the meatballs directly on the grill grate. Bake for 30 to 35 minutes or until the meatballs are cooked through.
In the meantime, heat the jarred marinara sauce in a pan on the stovetop. Transfer the cooked meatballs to the pan and let them simmer for 5 to 10 minutes.
Tear off four sheets of aluminum foil and lay them on your work surface. Put a hoagie roll in the center of each. Divide the meatballs amoung the rolls. 
Top the meatballs with provolone cheese. Wrap the sandwiches tightly in the foil and return to the grill to heat for about 10 to 12 minutes. 
 
 
BLT Salad - Weber
September 5, 2016
 
INGREDIENTS
  • 1/2 pound thick-sliced bacon, cut into bite-sized pieces
  • extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1-1/2 tablespoons sherry vinegar
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1-1/2 pints cherry tomatoes, stemmed
  • 1 large crusty sandwich roll, split
  • 1-2 medium heads butter lettuce
  • 2-3 scallions (white and light green parts only), thinly sliced

 

 

PREPARATION
 
Prepare the grill for direct cooking over medium heat at 350 to 450 degrees F. and preheat the grill pan.
In a large skillet over medium heat, transfer the bacon to paper towels, reserving the bacon fat. Add enough oil to the bacon fat to make 6 tablespoons.
 
In a large skillet over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to paper towels, reserving the bacon fat. Add enough oil to the bacon fat to make 6 tablespoons.
In a small bowl mix the shallots, vinegar, thyme, salt, and pepper. Whisk in the bacon pat and oil mixture in a steady stream to make a dressing.
 
Lightly coat the tomatoes with some of the dressing. Grill the tomatoes in the grill pan over direct medium heat with the lid closed until their skins begin to char and crack. This should take about 5 minutes. Shake the grill pan with tongs to turn them. Wearing insulated barbecue mitts or gloves, carefully remove the grill pan from the grill and pour the tomatoes into a bowl. 
 
Brush the cut sides of the roll with some of the dressing and grill over direct medium heat, with the lid open until toasted, this should take about 1 minute. Remove from the grill and cut into large croutons. 
Arrange the lettuce leaves in a serving bowl. Scatter the tomatoes with their juices and the croutons among the lettuce. Whisk the dressing one more time and spoon some of it over the salad. Top with bacon and finish with the scallions. Serve right away. 
 
 
 
Bacon Cheeseburger Hotdogs - Big Green Egg
(Thank you to Big Green Egg & Justine for this recipe)
August 29, 2016
 
INGREDIENTS
  • 8 good-quality all-beef hot dogs
  • 8 cobblestone bread co. Spud Dogs
  • drizzle of ketchup
  • drizzle of mustard
  • chopped fresh parsley
CHEESEBURGER MIXTURE INGREDIENTS
  • 6 strips of bacon, diced
  • 1 pound ground beef
  • 1-14 ounce can diced tomatoes, drained
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1-1/2 cups grated sharp cheddar cheese, divided
  • salt and pepper
WHITE CHEDDAR CHEESE SAUCE INGREDIENTS
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1-1/2 cups grated white cheddar cheese
  • pinch of cayenne pepper
  • salt and pepper
Bacon Cheeseburger Hot Dogs are the perfect examples of combining two favorite summer recipes into one!
 
PREPARATION
In a large, nonstick skillet, add the bacon and start to make the cheeseburger mixture. Fry oven medium-low heat until crispy. Transfer the bacon to plate that has been lined with a paper towel and pour out most of the bacon grease from the skillet. Place it back on the stove, and increase the heat to medium. Add the beef to the pan and cook until brown and cooked through, about 8 minutes. Decrease that heat to low, and add most of the bacon (reserving about 2 tablespoons for garnish) diced tomatoes, ketchup, yellow mustard, cheddar cheese, and salt and black pepper. Stir until the cheese has melted. Cover and keep warm. 
 
In a small saucepan, melt the butter for the white cheddar cheese sauce over medium heat. Whisk in the flour and cook for about 1 minute or until golden. Continuing to whisk, add the milk. Cook for about 3-4 minutes or until just slightly thickened. Remove from the heat and stir in the white cheddar cheese until melted. Season with a pinch of cayenne pepper, salt, and black pepper to taste. Cover and keep warm until you are ready to serve. 
 
Preheat your Big Green Egg to 425 degrees F and add your hot dogs to the EGG. Grill for about 2 minutes on each side or until charred and warm. Remove from heat. 
 
Assemble your bacon cheeseburger hot dogs, by placing eachhot dog on a cobblestone bread co spud dog. Top with the cheeseburger mixture and spoon the cheese sauce on top. Drizzle with ketchup and yellow mustard. Sprinkle with fresh parsley and the reserved bacon. 
 
 
Traegered Lasagna - Traeger
August 22, 2016
 
 
INGREDIENTS
  • 9 Lasagna Noodles
  • 1-1/4 lb Bulk Italian Sausage
  • 3/4 lb Spicy Italian Sausage
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 2 (15 oz.) Cans Crushed Tomatoes
  • 2 (4 oz.) Cans Tomato Paste
  • 2/3 cup chicken stock
  • 3 tablespoon 1/4 cup fresh parsley, minced, divided use
  • 2 teaspoon fresh basil
  • 3/4 teaspoon ground fennel
  • 3/4 teaspoon Jacobsen Salt, divided use
  • 1/4 teaspoon pepper, coarsely ground
  • 1 egg, lightly beaton
  • 1 (15 oz.) carton riccotta cheese
  • 4 cups mozzarella cheese, shredded
  • 3/4 cup parmesan cheese, grated
 
Traegered Lasagna
 
PREPARATION

Cook the noodles according to the packaged directions; drain.

On the stovetop, cook both kinds of sausage and onion over high heat for 8 to 10 minutes. or until meat is no longer pink. breaking into crumbles. Add garlic. Cook 1 minute longer. Drain excess grease; reserve. 

In a separate pot, add crushed tomatoes, tomato paste, chicken stock, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon Jacobsen Salt and pepper; bring to a boil. Reduce heat. Simmer, uncovereed for 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese and the remaining parsley and salt. Set aside. 
When ready to cook, start the Traeger on Smoke with the lid open until the fire is established. This should take about 5 minutes. Turn temperature to 375 degrees F and preheat with the lid closed for 15 minutes. 
Oil a cast iron pan with a small amount of sausage grease. Begin to layer the lasagna. Start by spreading approximately 2 cups tomato sauce. Layer 3 or 4 lasagna noodles on top of the sauce. Add half of the cooked sausage, then 1/3 of the ricotta cheese mixture. Sprinkle 1 cup mozzarella cheese and 2 tablespoons parmesan cheese. 
Repeat the layering process. Top heavily with remaining tomato sauce and mozzarella and parmesan cheese.
Bake on the Traeger, uncovered for 20 to 25 minutes or until the top is brown and bubbly. Let stand for 15 minutes before serving. Enjoy! 
 
 
Orange-Fennel Shrimp over Watercress - Weber
August 15, 2016
 
 
MARINADE INGREDIENTS
  • grated zest of 2 orange
  • 1/2 cup fresh orange juice
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon ground fennel seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cayenne pepper
OTHER INGREDIENTS
  • 1-1/2 pounds large shrimp (21/30 count), peeled and deveined, tails left on
  • 2 cups watercress leaves and tender stems
 
PREPARATION

In a medium bowl mix the marinade ingredients. Set aside 1/2 cup of the marinade to use as dressings for the salad. 

Place the shrimp in a large, resealable  plastic bag and pour in the marinade. Pres the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag flat on a plate, and refrigerate for 1 hour.

Prepare the grill for direct cooking over high heat (450 to 550 degrees F) and preheat the grill pan for about 10 minutes.

Drain the shrimp in a fine mesh sieve. Spread the shrimp in a single layer on the grill pan and cook over direct high heat with the lid closed as much as possible until the shrimp are slightly firm on the surface and completely opaque in teh center. This should take about 2 to 4 minutes. Shake the pan once or twice and turning the shrimp over for even cooking. Remove the pan form the grill and put the shrimp in a large bowl to stop the cooking.

Add the watercress to the large bowl. Spoon the reserved dressing over the watercress and shrimp. Toss to coat the ingredients evenly. Serve right away. 

 
 
Stuffed Caprese Chicken Sandwich - Big Green Egg
August 8, 2016
(Thank you to Big Green Egg & Becky Hardin for this recipe)
 
INGREDIENTS
  • 2 cups balsamic vinegar
  • 3 tablespoons honey
  • 4 large boneless ksinless chicken breasts
  • salt, pepper and garlic powder to taste
  • 4 large slices of tomatoes
  • 8 small slices of fresh whole milk mozzarella
  • 8 large leaves of fresh basil
  • 4 hamburger buns
Stuffed Caprese Chicken Sandwich
 
PREPARATION

In a small saucepan, heat the vinegar and honey over medium heat. Bring to a boil and then reduce to a simmer, stirring regularly. When it starts to thicken and has reduced by half, remove from the heat and set aside. 

Season each chicken breast with salt, pepper and garlic powder to taste. Cut each breast lengthwise, but not all the way. This should form a "pita" shape. This is where you will place the ozzarella, basil and tomato later. 

Place the chicken into two large ziplock bags and pour some of hte balsamic reduction into each bag, reserve a small amount for garnish. Allow to marinate in the fridge for at least 30 minutes before grilling. 

When ready to grill, spray your cooking grid with non-stick spray or brush with canola oil. Stuff each chicken with one slice of tomato, 2 basil leaves, and 2 slices of fresh mozzarella. Use a toothpick to seal the opening if desired, this will make flipping the chicken easier. 

Grill the chicken over medium high heat for 5 to 7 minutes on each side or until the chicken is cooked through. This will be determined on how thick the chicken breasts are. When the chicken is white throughout, it is done. 

Place each chicken breast onto the bottom portion of a hamburger bun and drizzle with a bit more of the reserved balsamic honey reduction. Top each with a bun and enjoy! 

 
Sticky Teriyaki Pork & Pineapple Skewers - Traeger
August 1, 2016
 
INGREDIENTS
  • 1 lb pork sirloin cubes, each about 1 inch by 1 inch
  • 1/2 thick fresh pineapple, cored and cut into bite-size chunks
  • 1 cup traeger carne asada marinade, or your favorite teriyaki marinade
  • 6 large scallions, trimmed, pale and light green parts cut into 1 inch lengths
  • 6 8-inch wooden skewers

Sticky Teriyaki Pork & Pineapple Skewers

PREPARATION

Thread a pork cube through the thin side on a skewer, followed by a chunk of pineapple and a piece of green onion; repeat the sequence, using 3 or 4 pieces of pork per skewer. Repeat with the other skewers.

Transfer the skewers to a class pan or pie plate and pour the marinade over them, turning to coat on all sides. Cover with plastic wrap and refrigerate for 1 to 3 hours.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established 4 to 5 minutes. Set the temperature to 450 degrees F and preheat, lid closed for about 10 to 15 minutes.

Drain the skewers, discarding the marinade. Arrange the skewers on the grill grate and grill, turning once for 10 minutes or until the pork is fully cooked.

Transfer the skewers to a platter or plates and serve immediately with some steamed rice. 

 
 
New Fangled BLT - Weber
July 25, 2016
 
INGREDIENTS
  • 4 tablespoons extra-virgin olive oil, divided
  • 8 slices sturdy wheat, sourdough, or country white artisan bread
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 ounces thinly sliced pancetta
  • 2 cups loosely packed mixed baby greens
  • 4 medium heirloom tomatoes, cut crosswise into slices
  • 1 ball (8 ounces) burrata cheese

PREPARATION

Prepare the grill for direct cooking over medium heat, 350 to 450 degrees F. 

Using 2 tablespoons of the oil, brush one side of each slice of bread.

In a medium bowl whisk the vinegar with the remaining 2 tablespoons oil and season with the salt and pepper. Set aside. 

Brush the cooking grates clean. Grill the bread, oiled side down, over direct medium heat until lightly toasted and grill marks appear, about 1 minute. Remove from the grill. 

Place a cast-iron griddle over direct medium heat, close the lide, and let it preheat for 2 to 3 minutes. Arrange the pancetta slices on the griddle in a single layer and cook until browned and crisp, 4 to 8 minutes. Turn pancetta ony once or twice and check frequently so that  it doesn't burn. Transfer the pancetta to a sheet pan lined with paper towels. 

Put two bread slices, toasted side up on each of four plates. Add the mixed greens to the medium bowl with the vinaigrette and toss to coat. Divide the greens equally among the eight slices of bread. Top with tomato slices, pancetta, and cheese, dividing them equally. Drizzle any remaining vinaigrette from the bowl over the sandwiches. Serve warm. 

 
 
Grilled Italian Meatloaf Sandwich - Big Green Egg
July 18, 2016
 
INGREDIENTS
  • 2 pounds of 80% lean ground beef
  • 1/2 cup shredded parmesan cheese
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup of marinara sauce
  • 1 cup of breadcrumbs
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon kosher salt
  • 3 eggs
  • 2 teaspoon red pepper flakes
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1/2 cup of diced sweet onion
  • 1 tablespoon of diced garlic
  • 1/2 cup of minced carrots
  • sliced mozzarella cheese
  • cobblestone bread co., toasted onions rolls

PREPARATION

Lightly mix the ingredients together in a large bowl. Form the meatloaf on a grilling plank and let it rest a few minutes.

Place the grilling plank over medium direct heat 350 degrees. Cook for approcimately 2 hours. With one hour left, take additional marinara sauce and brush it on top of hte meatloaf. Repeat every 15 to 20 minutes until a nice tomato glaze has formed on top. The meatloaf is cooked with the meat registers 165 degrees F in the center.

Let the meatloaf rest and cool a bit. Take the Cobblestone Bread Co. Toasted Onion Rolls and lightly grill them for about 30 seconds to get warm. Slice the meatloaf thick and assemble the sandwich by placing the meatloaf on the roll and topping it with a slice of mozzarella cheese. 

 
Teriyaki Beef Skewers - Traeger
July 11, 2016
 
INGREDIENTS
  • 3/4 cup light brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup water
  • 1/8 cup vegetable oil
  • 1 large garlic clove, finely chopped
  • 2 lbs boneless top round steak, cut into 1/4-inch slices
  • bamboo skewers, soaked in water
Teriyaki Beef Skewers
 
PREPARATION

Slice the beef into 1-1/2 to 2 inch wide strips.

Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together.

Pour the marinade into a large zip-top bag and drop beef slices into the mixture. Marinate beef in refrigerator for 24 hours.

Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4 to 5 minutes). Turn temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. 

Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side. Enjoy! 

 
Ginger Porterhouse Steaks with Roasted Sesame Salt - Weber
July 4, 2016
 
SALT INGREDIENTS
  • 3 tablespoons sesame seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
OTHER INGREDIENTS
  • 3 tablespoons vegetable oil
  • 2 tablespoons peeled, grated fresh ginger
  • 2 teaspoons kosher salt
  • 1-1/2 teaspoons frehsly ground black peppers
  • 2 porterhouse steaks, each about 1-1/4 pounds and 1 inch thick, trimmed of excess fat
 
PREPARATION

In a small bowl mix the oil, ginger, salt and pepper. Spread the mixture on both sides of each steak. Allow the steaks to stand at room temperatures 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat, 450 to 550 degreee F.

Heat a 10-inch skillet over medium heat. Add the salt ingredients. Cook until deep golden brown, 5 to 10 minutes and stirring  occasionally with a wooden spoon to prevent burning. Pour the roasted salt evenly among found small dipping bowls. 

Grill the steaks over direct high heat with the lid closed, until cooked to your desired doneness, about 6 to 8 minutes for medium rare. Turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salt. Guest are meant to dip an edge of each slice of steak into the salt.

 
 
 
Firecracker Barbecue Pork - Big Green Egg
June 27, 2016
 
INGREDIENTS
  • 2 pound pork loin roast, boneless
  • 3/4 cup barbecue sauce
  • 1/3 cup organe marmalade
  • 1/2 teaspoon hot pepper sauce
  • 1 teaspoon horseradish, freshly grated
 
PREPARATION

Set the EGG for indirect cooking with a plate setter for 400 degrees. 

Season the roast with salt and pepper and place on the EGG. Stir together the remaining ingredients and baste every 8 to 10 minutes with mixture, until roast is done. This should take about 30 to 40 minutes (20 minutes per pound), until the internal temperature of the roast is 145 degrees F. 

Remove roast from the EGG; let rest about 10 minutes before slicing to serve. Discard any leftover basting mixture. 

Serves 4 to 6 people.

 

Grilled Watermelon - Traeger

June 20, 2016
 
INGREDIENTS
  • Watermelon
  • Sea Salt, to taste
  • 2 tablespoons Honey
  • 1 Lime, juiced

Grilled Watermelon

PREPARATION

Lightly sprinkle the watermelon wedges on both sides with the salt. 

Stand the watermelon wedges on tehir edges on the rack over a sink or pan and let them drain for half an hour.

Start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.

Preheat the grill to High for 10 to 15 minutes.

After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water.

Brush the watermelon lightly on both sides with honey.

Place the watermelon slices on the grill grate on the Traeger. Leave them on the grill until marks have formed and the melon is slightly softened. This should take about 5 minutes. 

Remove from the grill and sprinkle with sea salt to taste and squeeze fresh lime juice over the top. Enjoy! 

 
 
Veracruz Scallops with Cool Green Chile Sauce - Weber
June 13, 2016
 
SAUCE INGREDIENTS
  • 3 long Anaheim chile peppers
  • 3 scallions, root ends discared, all the rest roughly chopped
  • 1/4 cup lightly packed fresh cilantro leaves and tender stems
  • 1 small garlic clove
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • finely grated zest and juice of 1 lime
  • 1/4 teaspoon kosher salt
RUB INGREDIENTS
  • 1 teaspoon pure chile powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
OTHER  INGREDIENTS
  • 24 large sea scallops, each about 2 ounces
  • vegetable oil
  • finely grated zest and juice of 1 lime
 
PREPARATION

Prepare the grill for direct cooking over high heat.

Grill the chile peppers over direct high heat with the lid open until they are blackened and blistered in spots all over. This should take about 3 to 5 minutes and should be turned occasionally. Remove the chiles from the grill when cool enough to handle, remove and discard the stem ends. Using a sharp knife, scrape off and discard nearly all the blackened skins. Roughly chop the remaining parts of the chiles and drop them into a food processor or blender. Add the scallions, cilantro and garlic. Process to make a coarse paste, scraping down the inside fo the bowl once or twice. Add the remaining sauce ingredients and process to create a smooth sauce. This should take about 2 minutes. If the sauce seem stoo thick, add a little water and adjust the seasonings. 

In a small bowl mix the rub ingredients.

Rinse the scallops under cold water and remove the small, tough muscle that might be left on each side. Place the scallops in a large bowl and add enough oil to coat them lightly. Add the rub, lime zest and lime juice. Mix well to coat the scallops.

Grill the scallops over direct high heat with the lid closed until they are slightly firm on the surface and opaque in the center. This should take 4 to 6 minutes and only require to be flipped once. Remove from the grill and serve warm with the sauce. 

 
 
Prosciutto, Fig and Goat Cheese Pizza - Big Green Egg
June 6, 2016
 
INGREDIENTS
  • pizza dough
  • 6 large slices prosciutto (roughly chopped)
  • 1 cup fig preserves
  • 1 shallot
  • 1 clove garlic (chopped)
  • 6 oz goat cheese 1 cup arugla
  • corn meal
 
PREPARATION

Set the Egg for indirect cooking with a plate setter and a pizza and baking stone at 600 degrees. 

Roll or form the dough into a circle and place on a Pizza Peel that has been lightly dusted with corn meal.

Spread fig preserves on top of pizza dough; top with shallot and garlic. Top with lumps of goat cheese and prosciutto slices.

Sprinkle corn meal onto the pizza and baking stone and then move the pizza to the stone. Bake for 6 to 8 minutes or until the crust is golden and cheese is melted. Top with fresh arugula. 

 
 
Bayou Wings - Traeger
May 30, 2016
 
INGREDIENTS
  • 12 large chicken wings
  • 6 tablespoons butter
  • 1/4 cup worcestershire sauce
  • 1 lemon, juiced
  • 1/2 cup louisiana-style hot sauce
Bayou Wings
 
PREPARATION

With a knife, cut the tips off the wings and discard them or use them for stock. Cut each wing into two pieces through the joint, giving you a meaty "drumette" and a "flat".

Place the wings in a large bowl with your favorite beer and brine for 12-24 hours in a refrigerator. 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established, this should take about 5 minutes. Set the temperature to 350 degrees F and preheat, lid closed for 10 to 15 minutes. 

Drain the wings and discard the beer. Season the wings liberally with Traegers Cajun Shake.

Arrange the wing pieces on the grill grate. Grill the wings for 40 to 50 minutes or until the skin is crisp and golden brown and the chicken is cooked through, turning once halfway through the cooking time. 

Meanwhile, melt the butter in a small saucepan on the side of the grill grate. Stir in the hot sauce, worcestershire, and lemon juice. 

Transfer the wing pieces a few at a time to the butter mixture. When they're coated, put them on a platter or places and serve with celery sticks and ranch.

 
 
 
Filet Mignon Crostini with Balsamic Onion Jam - Weber
May 23, 2016
 
JAM INGREDIENTS
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large sweet yellow onions, each about 12 ounces, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 cup balsamic vinegar (not aged)
  • 1/2 cup packed light brown sugar
  • 1/4 cup dried currants or raisins
CROSTINI INGREDIENTS
  • 1 baguette, cut into 25 slices, each about 1/2 inch thick
  • extra-virgin olive oil
  • 2 garlic cloves, peeled
CREAM INGREDIENTS
  • 1/3 cup sour cream
  • 3 tablespoon prepared horseradish
  • 1/4 teaspoon kosher salt
  • 1/2 freshly ground black pepper
OTHER INGREDIENTS
  • 3 filet mignon steaks, eacha bout 8 ounces, trimmed of excess fat
  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 bunch fresh chives

PREPARATION

In a large skillet over medium-high heat, warm the butter and olive oil. Add the onions and salt. Cook until they become tender and have reduced in volume by half, about 10 minutes, stirring frequently to prevent burning. Stir in the vinegar, sugar and currants. Reduce the heat to medium-low and cook until the onions become jam like and most of the liquid has evaporated, about 35 minutes. Remove from the heat and let cool to room temperature. The jam will thicken as it cools. 

Prepare the grill for direct cooking over medium high heat from 350 to 350 degrees F.

Lightly brush the steaks on both sides with the oil and season with the salt and pepper. Allow the streaks to stand at room temperature for 15 to 30 minutes before grilling. 

Brush the cooking grates clean. Lightly brush one side of the baguette slices iwth oil and grill them over direct medium heat until toasted, 1 to 2 minutes (grill one side only). Allow to cool, and then rub the grilled sides lightly with the garlic.

In a small bowl combine the cream ingredients. Cover and refrigerate until ready to use.

Grill the steaks over direct medium heat, with the lid clsoed as much as possible, until cooked to your desired doneness. It should take about 11 to 13 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into 1/4 inch slices. 

Spread a layer of jam on each piece of toasted baguette. Place a slice of meat on the jam and top with a small dollop of hte horseradish cream. Sprinkle with chopped fresh chives if desired.

 
Smoked Apples - Big Green Egg
May 16, 2016
 
INGREDIENTS
  • 6 Firm sweet apples, such as Honey Crisps or Galas
  • 6 tablespoons unsalted butter, at room temperature
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup dried currants
  • 1/4 cup shortbread or gingersnap crumbs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extra
  • 4 whole cinnamon sticks
  • 4 marshmallows, halved (optional)
  • vanilla ice cream (optional)
 
PREPARATION

Core the apples using an apple corer or melon baller, but don't cut all the way through the bottom; the idea is to create a cabity for stuffing. 

Cream the butter and brown sugar in a medium bowl until light and fluffy. Beat in the currants, cookie crumbs, cinnamon, nutmeg, and vanilla. Spoon the mixture into the apples, dividing it evenly among them. Stick a cinnamon stick upright through the filling of each apple and place a marshmallow half on top, cut sides down. Arrange the apples on the Big Green Egg Grilling Rings, or make some of your own with crumpled aluminum foil. 

Set up your Big Green Egg and preheat it to 300 degrees F. 

Smoke the apples until the sides are squeezably soft, but not collapsing, 60 to 90 minutes. If the marshmallows start to brown too much, tent the apples with foil. Serve the apples hot, with ice cream on the side if desired. Serves 6. 

Pulled Pork Enchiladas - Traeger
May 9, 2016
 
PULL PORK ENCHILADAS INGREDIENTS
  • 6-8 flour tortillas
  • 1 cup cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded
  • 3 cups pulled pork, shredded
SMOKE-ROASTED RED SAUCE INGREDIENTS
  • 1-1/2 lbs. tomatoes, on the vine
  • 1 large white onion
  • 1 head garlic
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt
  • hot sauce to taste

Pulled Pork Enchiladas with Smoke-Roasted Red Sauce

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established. This should take about 4 to 5 minutes. Set the temperature to high and preheat with the lid closed for 10 to 15 minutes.

Slice the top of the head off of the garlic and wrap it in tinfoil. Place the wrapped garlic, tomatoes, and onion half directly on the grill grate. 

Cook for 10-15 minutes, or until the tomato skins have split and the onion and garlic have started to soften. Turn the grill to 375 degrees and cole the lide while putting together the enchiladas.

Remove the tomatoes form the vine and take the foil off the garlic. Transfer the tomatoes and onions to the blender, the squeeze the softened garlic out of its skin into the blender. Add the chili powder, cumin, salt and hot sauce into the blender. Hold the lid on at an angle to allow steam to escape. 

Blend until the sauce is smooth. If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached. Spoon a thin layer of sauce on the bottom of a 9x13 baking dish. 

Mix 1/4 cup of enchilada sauce with the pulled pork in a large bowl. Toss gently with a spoon to combine.

Fill each tortilla with approcimately 1/3 cup of pulled pork mixture and a few tablespoons of cheese. Roll the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas and pork until the pan is full. 

Cover with remaining enchilada sauce and shredded cheese. 

Place the pan directly on the grill grate and bake until the sauce is bubbly and the cheese is completely melted, approximately 25 minutes. Enjoy. 

 

 
Lobster Rolls - Weber
May 2, 2016
 
 
INGREDIENTS
  • 3 large garlic cloves, lightly crushed
  • 6 tablespoons (3/4 stick) salted butter
  • 4 Maine loster tailes, each about 6 ounces
  • Kosher Salt
  • 1/4 cup mayonnaise
  • 1/2 cup of 1/4-inch diced plum tomato
  • 2 tablespoons minced scallion (white and light green parts only)
  • 2 teaspoons fresh lemon juice
  • hot pepper sauce
  • 2 teaspoons chopped fresh chervil leaves
  • 4 hot dog buns, sliced vertically form the top
  • 1-1/3 cups shredded hearts of romaine

PREPARATION

In a small saucepan over medium-low heat, warm the garlic and butter until the butter melts. Set aside about 2 tablespoons for brushing the buns.

Prepare the grill for direct cooking over medium heat between 350 to 450 degrees F.

Carefully cut the lobster trails in half lengthwise. Season the meat with a little salt and brush some of the garlic butter over the sureface of each one. Brush the cooking grates clean. Grill the tails, meat side down, over direct medium heat with the lid open until the lobster meat is opaque. This should take about 2 to 3 minutes. Turn the tails over, brush with more garlic butter, and continue to grill until the meat is slightly firm. This should be about 3 more minutes. Set aside to cool.

In a large bowl combine the mayonnaise, tomato, scallion, and lemon juice. Season with salt and hot sauce. Remove the lobster meat from the shells and cut into 1/2-inch pieces. Add the lobster meat to the mayonnaise mixture. For the best flavor, chill at least 1 hour. Mix in the chervil just before serving. 

Using a serrated knife, trim some of the crust form the sides of the buns. Brush the remaining garlic butter on the cut sides (outside only) of the buns and toast over direct medium heat until golden brown on both sides. This should take about 1 minute and turning once. 

Place 1/3 cup romaine on the bottom of each roll and then top with lobster mixture. 

 
 
 
Blueberry BBQ Chicken - Big Green Egg
April 25, 2016
(Thank you to Big Green Egg & Vivian Howard for this recipe) 
 
OTHER INGREDIENTS
  • 1 to 3 lbs chicken. (Ask your butcher to butterfly or spatchcock your picken by cutting the backbone and ternum out and flattening.)
  • 2 teaspoons salt
  • 1-1/2 teaspoons black pepper
BLUEBERRY BBQ SAUCE INGREDIENTS
  • 3 cups blueberries
  • 2 cups apple cider vinegar
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • one 3-inch cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon chili flakes

PREPARATION

Make the Blueberry BBQ Sauce first by combining the blueberries and a little of the vinegar in a food processor. Pluse the berries just to break them up. You're just trying to get them opened and juices released, not smooth texture. In a 4 quart sauce pan, combine all of the sauce ingredients. Bring to a simmer over medium heat and cook for one hour, covered. Give it a stir from time to time to avoid scorching the bottom. 

Carefully transfer the sauce to a blender. Pull off the little knob off the top and cover the hole with a dish towel to prevent a mess. Blend the sauce to get a smooth consistant texture. Then strain it through a fine mesh strainer and transfer back int your pan. Cook to reduce it by one-third. The thickness of the sauce should be similar to maple syrup. Refrigerate overnight to let things thicken. 

30 minutes prior to cooking, bring the chicken to room temperature and season thoroughly with 2 teaspoons salt and 1-1/2 teaspoon black pepper.

Set the EGG for direct cooking at 350 degrees F.

Place the chicken skin-side up on the grill and roast for 20 minutes, then start basting with the blueberry sauce every 5 minutes for an additional 20 minutes of cooking. After 40 minutes total, turn the chicken over to caramelize the skin and baste the other side for 10 more minutes. Using a thermometer, check the temperature of the thigh. Once it reaches 165 degrees F, remove the chicken from teh EGG and douse the chicken in blueberry sauce. Let rest for 10 minutes, then cut the chicken into 6 or 8 pieces and toss once more in the sauce. Serve warm. 

 
Baja-Style Fish Tacos - Traeger
April 18, 2016
INGREDIENTS
  • 1 pound firm, flaky white fish such as cod, monkfish, or halibut (skinless)
  • 2 limes
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon salt and freshly ground black pepper
  • 1/2 cup vegetable oil or olive oil
  • 2 cloves garlic, minced
  • Traeger Cajun Rub, or your favorite Southwestern-style rub
  • 8 white or yellow corn tortillas
  • For serving: Shredded cabbage, diced red onions, cilantro leaves, pickled jalapeno slices, diced avocado, pico de gallo or salsa, sour cream
PREPARATION

Juice one lime. Cut the other lime in wedges and set aside until serving time.

Make the marinade: In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic. Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High on a 3-position controller) and preheat, lid closed, for 10 to 15 minutes.

Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Traeger Cajun Rub.

Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.) Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the Traeger until pliant and hot.

Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately.

 

 

Tagliata of Glank Steak with Arugula and Shaved Parmesan - Weber

April 11th 2016

Ingredients 

  • 1 flank steak, 1-1/2 to 2 pounds and about 3/4 inch thick
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon granulated sugar
  • 6 cups loosely packed baby arugula
  • 1 cup loosely packed shaved Parmigiano-Reggiano cheese

 

PREPARATION

Lightly brush the steak on both sides with oil and season evenly with salt and pepper. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat at 45o to 550 degrees F. 
In a small saucepan over medium-high heat, combine the vinegar and sugar. Allow the mixture to reduce by half, 6 to 8 minutes, stirring occasionally. Remove from the heat and let cool. 
Brush the cooking grates clean. Grill the steak over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Transfer to a cutting board and let rest for 3 to 5 minutes.
Cut the steak in half lengthwise and then cut each half across the grain into thin slices; divide evenly on serving plates. Pour any juices remaining on the cutting board over the steak, and pile the arugula on top. Drizzle each serving with oil and the balsamic reduction, season with salt and pepper, and top with the cheese. 
 

Ancho Chile Espresso Filet Mignon - Big Green Egg

April 4th 2016

(Thank you to Big Green Egg & Ricky Woolstenhulme, Jr. for this recipe) 

Ingredients 

  • 4 1-1/4 inch thick filet mignon steaks
  • 8 sprigs fresh rosemary
  • 4 tablespoons butter
  • Extra Virgin Olive Oil
  • Salt (as needed)
  • Black Pepper (as needed) 

Espresso Rub Ingredients 

  • 2 tablespoons ground espresso
  • 2 tablespoons ancho chile powder
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper

PREPARATION

Brush each side of the steaks with oil and then season each side with salt and pepper. Cover each steak on all sides with espresso rub.
Set the EGG for direct cooking. Place the half moon plancha griddle on the cooking grid to preheat to 500 degrees F. Once the griddle is hot, add a few teaspoons of olive oil and let the oil heat up for about 2 minutes.
Place the steaks on the griddle and sear for 2-1/2 minutes, then flip the steaks twice more at 2-1/2 minute intervals. Top each steak with 1/2 tablespoon butter and a rosemary sprig; close down the top and bottom vents for the dwell stage; cook for another 2-1/2 minutes. Remove the steaks from the plancha griddle and top with the remaining butter and rosemary sprigs. Tent with foil and let rest for 10 minutes.
 

Spicy Bacon Wrapped Chicken Skewers - Traeger

March 28th 2016

Ingredients 

  • 1/2 cup ranch
  • 3 tablespoons chile sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 4 chicken breast
  • 1 red onion, cut into large chunks
  • 1 green pepper, cut into large chunks
  • 1 red pepper, cut into large chunks
  • 8 slices bacon

Spicy Bacon Wrapped Chicken Skewers

PREPARATION

In a large bowl, mix together ranch, garlic powder, oregano, and chile sauce. Add in cubed chicken, tossing to thoroughly coat. Allow the chicken to marinate in the fridge for 1 to 3 hours.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established and this should take about 4 to 5 minutes. Turn temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. 
Begin assembling Traeger skewers: slide on a wedge of onion, a pepper, a slice of bacon, and chicken. Continue to alternate bacon and chicken, so the bacon weaves around the chicken pieces. Finish off each skewer with a pepper and onion wedge. Be sure to not overcrowd skewer, to allow faster and even cooking. Repeat with all skewers.
Place the skewers on the grill grate, keeping a piece of foil under the end of the skewers to prevent them from burning and to make turning them easier.
Cook for approvimately 5 minutes per side, doing a quarter-turn each time, for a total of 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F. 

 

Strip Steaks and Sweet Potatoes with Bourbon-Pecan Butter - Weber

March 21st 2016

Butter Ingredients 

  • 1/4 cup pecans
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons bourbon
  • 1/2 teaspoon flaky sea salt, crumbled
  • 1/8 teaspoon ground cayenne pepper

Other Ingredients 

  • freshly ground black pepper
  • extra-virgin olive oil
  • 1 teaspoon garlic powder
  • kosher salt
  • 4 sweet potatoes, each about 9 to 11 ounces, cut lengthwise in half
  • 4 New York Strip Steaks, each about 10 ounces and 1-1/2 inches thick

PREPARATION

Preheat the oven to 375 degrees F. Spread the pecans in a shallow baking pan and roast in the oven until fragrant, 10 to 12 minutes. Let cool completely, and then finely chop. 
In a medium bowl fold all the butter ingredients, including 1/8 teaspoon black pepper, with a rubber spatual until incorporated. Place the mixture on a piece of wax paper or plastic wrap and form into a log. Chill until firm enough to slice, 20 minutes in the freezer or 45 minutes in the refrigreator.
Prepare the grill for indirect cooking over medium high heat, 350 to 450 degrees F. 
In a large bowl whisk 2 tablespoons oil with the garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the sweet potatoes and turn to coat evenly. Grill the potatoes, cut side down, over indirect medium heat, with the lid closed until they start to soften. This should take about 30 minutes, turning once. 
Adjust the grill to direct low heat, 250 to 350 degrees F on one side and direct heat 450 to 550 on the other. Brush the sweet potatoes with oil and then grill with cut side up over direct high heat, lid closed. Cook until the sweet potatoes are fork tender, browned and crisp on teh top. This should take about 20 to 25 minutes. 
Brush the steaks with 1 tablespoon oil and season evenly with 3/4 teaspoon salt, and 1/2 teaspoon pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness. 6 to 8 minutes for medium rare, turning once. 
Remove the steaks from the grill and let rest for 5 minutes. Top each steak and sweet potatoes with a slice or two of butter. 

 

Garlic, Herb and Lemon Roasted Leg of Lamb - Big Green Egg

March 14th 2016

(Thank you to Big Green Egg & Linkie Marais for this recipe) 

Ingredients 

  • 1-1/2 pound leg of lamb ( can be boneless or with bone. Depending on preference.)
  • 1 stick Unsalted Butter (Room Temperature)
  • 2 tablespoons fresh thyme (chopped finely)
  • 1/4 cup fresh roasemary (chopped finely)
  • 1/4 cup fresh oregano (chopped finely)
  • 1-1/2 tablespoons garlic (chopped)
  • 1/4 cup olive oil
  • zest of 1 lemon
  • 1-1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 1 extra lemon
  • 1 blube of garlic (halved with skins on)
  • few extra pinches of salt.

PREPARATION

Set EGG for indirect cooking at 375 degrees F. 
Tim off silver skin or any extra fat on lamb leg.
Truss lamb to stay together during cooking process and place in a plastic container and set aside.
In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well unti all the butter clumps are gone and you are left with smooth mixture. Set 1/4 cup of the mixture aside.
Sprinkle the lamb iwth salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the egg. 
Half the extra lemon and place the cut side down on teh roasting pan next to the lamb along with the halved garlic bulb.
Roast for 1-1/2 hours or until the internal temperature reads 130 degrees F. when a thermometeris insterted into the thickets part of the roast. 
Spook the drippings onto the lamb every 20 to 30 minutes while it is cooking.
Squeeze the garlic and extra lemon onto the lamb before serving it. Enjoy! 

 

 

Roasted Potatoes - Weber

March 7th 2016

Ingredients 

  • 2 lbs small potatoes, each no more than 1-1/4 inch diameter
  • 3 tablespoons melted butter
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons whole mustard seeds
  • 2 tablespoons fresh chives, minced
  • 2 tablespoons fresh parsley, minced
  • As Needed Jacobsen Salt
  • As Needed freshly ground black pepper

Roasted New Potatoes

PREPARATION

Yellow potatoes are more tender than red skinned potatoes. If you have larger potatoes, cut them into chuncks as directed.
Put the potatoes in a colander and rinse with cold water. Drain on paper towels and transfer to a rimmed baking sheet large enough to hold the potatoes in a single layer. 
Drizzle the butter and olive oil. Sprinkle the mustasrd seeds over the potatoes. Season with salt and pepper. 
When ready to cook, start the Traeger Grill on Smoke with the lid open until the fire is established. This should take about 5 minutes. Set the temperature to 400 degrees F and preheat, lid closed for 10 to 15 minutes. 
Place the baking sheet with the potatoes directly on the grill crate. Roast for about 25 minutes, shaking the pan once or twice, until the potatoes are tender and the skins are slightly wrinkled. 
Tip the pan of potatoes into a bowl or onto a platter. Top with fresh chives or parsley. Enjoy. 

 

Greek Seafood Salad - Weber

February 29th 2016

Dressing Ingredients 

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes 

Other Ingredients 

  • 5 medium vine-ripened tomatoes, cut into 1/2-inch slices
  • 1/2 cup pitted green oives, each halved or quartered
  • 1/2 cup thinly sliced celery
  • 1/4 cup finely diced red onion
  • 1 pound small shrimp, peeled and deveined
  • 1 pound small bay scallops
  • 2 tablespoons roughly chopped fresh italian parsley leaves

PREPARATION

In a small bowl whisk the dressing ingredients together.
Arrange the tomato slices on a serving platter. In a small bowl mix the olives, celery, and onion. 
In a large bowl combine the shrimp and scallops. Add 1/4 cup of the dressing and mix well to coat the seafood. Cover and refrigerate for 20 to 30 minutes.
Prepare the grill for direct cooking over high heat (450 to 550 degrees F) and preheat a perforated grill pan. 
Drain the seafood in a sieve. Spread the seafood in a single layer on the grill pan and cook over direct high heat, with the lid closed as much as possible, until the shrimp and scallops are slightly firm on the surface and completely opaque in teh center. This should take about 3 to 5 minutes and only turning once or twice for even cooking. Wearing insulated barbecue mitts, remove the pan from the grill and rest on a sheet pan. Transfer the seafood to a large bowl to stop the cooking. 
Spoon the seafood over the tomatoes. Scatter the olives, celery, and onion over the seafood. Spoon some of dressing over the entire salad. Sprinkle the parsley over the top. Serve at room temperature. 

 

Jim Beam Hamburgers  - Big Green Egg

February 22nd 2016

Ingredients 

  • 1 pound ground beef
  • 1 (1 oz) package onion soup mix
  • 2 tablespoons worchestershire sauce
  • 2 tablespoons Jim Beam bourbon
  • Dash hot pepper sauce (recommended: tabasco)
  • Hamburger buns, for serving

 

PREPARATION

Set up the EGG for direct grilling at 375 degrees F. Using your hands, combine all ingredients in a medium bowl, mixing just to combine. Divide meat into 4 portions and form each into a patty using your hands. Grill for 4 to 6 minutes on both sides for medium-rare to medium doneness. If desired, place buns, cut side down on the grill, until toasted, about 1 to 2 minutes. Serve burgers on buns. 

 

Smoked Buffalo Fries  - Traeger

February 15th 2016

Ingredients 

  • 4 Chicken Breast, bone-in, smoked then pulled
  • kosher salt, as needed
  • black pepper, as needed
  • 2 cups blue cheese dressing
  • 1/2 cup Franks Hot Sauce
  • 1 Celery stalk, but into 2" long sticks, soaked in water
  • 6 russet potatoes
  • oil, as needed for frying

Smoked Buffalo Fries

PREPARATION

When ready to cook, start the Traeger on smoke with the lid open until the fire is established. Set the temperature for 325 degrees F and preheat, lid closed for 10 to 15 minutes. 
Season chicken with salt and pepper. Smoke for 25 to 30 minutes or until 165 degrees F. Pull apart and set aside. 
Whisk blue cheese dressing and hot sauce together n a bowl. 
Soak cut celery in cold water until serving. 
Cut potatoes int o1/4 inhc sticks, resembling french fries. 
Heat oil to 375 degrees in a ducth oven or deep pot and gently place in potatoes. Fry until golden brown, drain on a seet pan lined with paper towels. Season with kosher or sea salt. Repeat until all the potatoes are fully cooked. Keep warm in an oven or until you are ready to serve. 
To assemble, place fries on the platter or wood board lined with butchers paper. Drizzle with grans sauce mixture, then pulled the chicken. Garnish with celery and serve immediately. Enjoy. 

 

 

Spaghetti and Meatballs  - Weber

February 8th 2016

Meatball Ingredients 

  • 1 pound ground chuck (80% lean)
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 2 tablespoons finely chopped fresh italian parsley leaves
  • 1 tablespoon finely chopped oregaano leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

Other Ingredients 

  • 1 jar (24 ounces) tomato-basil pasta sauce
  • 1 pound dried spaghetti pasta
  • freshly grated parmigiano-reggiano cheese

PREPARATION

Prepare the grill for direct cooking over medium heat at 350 degrees F.
Bring a large pot of water to a boil for the pasta.
In a large bowl thoroughly but gently blend the meatball ingredients. Using 1/4 cup of mixture for each, gently make 8 meatballs slightly larger than a golf ball.
Grill the meatballs over direct medium heat with the lid closed, until cooked on all sides. This should take about 10 minutes and turning two or three times. 
Meanwhile, in a 3 to 4 quart saucepan over low heat, warm the pasta sauce. Cook the spaghetti in a large pot of boiling water according to package instructions. When the meatballs are done, add them to the hot pasta sauce and simmer gently while the pasta finishes cooking. Drain the pasta, toss it with the sauce and meatballs, and serve hot with freshly grated cheese. 

 

Oatmeal Toasting and Sandwich Bread  - Big Green Egg

February 1st 2016

Ingredients 

  • 3 cups King Arthur Unbleached Bread Flour
  • 1 cup rolled oats (old-fashioned oats)
  • 1 tablespoons butter or margarine
  • 1-1/2 teaspoons salt
  • 3 tablespoons brown sugar or honey
  • 2 teaspoons instant yeast or 1 package of active dry yeast
  • 1-1/2 cups lukewarm milk
  • 3/4 cup raisins or currants (optional)

Oatmeal Bread2

PREPARATION

In a large mixing bowl, or in a bowl of an electric mixer, combine all the ingredients, mixing to form a shaggy dough. Knead dough, by hand for about 10 minutes till it's smooth. Place dough in a lightly greased bowl, cover and allow to rest for 1 hour. It will become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly oiled surface, and shape into a log. Place the log in a lightly greased pan 9"x5" loaf pan, cover the pan with greased plastic wrap and allow the dough to rise for 60 to 90 minutes. It will crest about 1 to 2" above the rim of the pan. 
Set the egg for indirect with a plate setter at 3580 degrees F. 
Cook the bread in the egg for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190 degrees F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of cooking. 

 

 

 

 

Barbecue Roasted Salmon  - Traeger

January 25th 2016

Ingredients 

  • 4 salmon fillets, each 6 ounces
  • 1/3 cup honey
  • 3 tablespoons whole-grain mustard
  • 1 cup ketchup
  • 1/2 cup dark brown sugar
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon thyme leaves, finely chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper, freshly ground

 

PREPARATION

Combine all sauce ingredients in a large bowl, prefreably one day prior to making the salmon. 
Rub salmon fillets on both sides with sauce. Reserve any extra, unused sauce.
When ready to cook, start your Traeger on Smoke with the lid open until the fire is established. This should take about 4 to 5 minutes to be established. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place fillets on grill, skin-side down, and cook for 15 minutes. 
Let the fish rest for about 3 to 5 minutes. Serve with extra sauce. 

 

Whiskey-Mustard Pork Chops with Grilled Apples  - Weber

January 18th 2016

Glaze Ingredients 

  • 1/4 cup whiskey
  • 1/4 cup packed brown sugar
  • 2 tablespoons whole-grain mustard
  • 1 teaspoon pure vanilla extract

Other Ingredients 

  • 4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat
  • vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 granny smith apples, cored and cut into 1/2-inch wedges
  • 1 tablespoon finely chopped fresh tarragon leaves

PREPARATION

In a small bowl whisk the glaze ingredients until the brown sugar dissolves. Reserve 3 tablespoons of the glaze in a large bowl.
Lightly coat the pork chops on both sides with oil, season evenly with salt and pepper, and brush with the whiskey glaze in the small bowl. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling. 
Prepare the grill for direct cooking over medium heat, 350 to 450 degrees F.
Lightly coat the apple slices on both sides with oil.
Grill the apple over direct meidum heat, with the lid closed, until crisp-tender and lightly charred, 4 to 6 minutes, turning once or twice. Transfer the apple slices to the large bowl with the reserved whiskey glaze, add the tarragon, and toss to coat. 
Grill the chops over direct medium heat, with the lid closed, until still slightly pink in the center. This will take about 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the grilled apples. 
 

Margherita Pizza - Big Green Egg

January 11th 2016

Dough Ingredients 

  • 2 teaspoons instant yeast
  • 1-1/2 cups warm water
  • 2 tablespoons honey
  • 3-1/2 to 3-3/4 cups King Arthur 100% Organic White Whole Wheat Flour
  • 1 tablespoon vital wheat gluten
  • 1-1/2 teaspoons salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sesame seeds

Topping Ingredients 

  • 3 tablespoons extra-virgin olive oil
  • 4 ripe plum tomatoes, sliced into thin rounds
  • 2 cups diced fresh mozzarella cheese
  • 12 fresh basil leaves
  • 1/2 teaspoon bread salt or fine salt

 

PREPARATION

Stir together the yeast, water, honey, and 1 cup of the flour in a large mixing bowl, in the bowl of a stand mixer, or in the bugcket of a bread machine. Cover the mixture and let it stand for 30 minutes; it'll be very soupy. 
Add 2 cups of the remaining flour, the vital wheat gluten, and the salt to the yeast mixture, along with the olive oil and sesame seeds. Mix and knead the dough-by hand, mixer or bread machine-for about 5 minutes, adding more flour as necessary to make a smooth, elastic dough. Place it in a lightly greased bowl, cover the bowl tightly with plastic warp, and allow the dough to rise for at least 2 hours, or until it's doubled in size.
Divide the dough in half and roll each piece to the desired size. 
Brush each round with 1 tablespoon of the olive oil. Divide the tomato slices between the rounds. Divide the cheese and sprinkle it on top of the tomatoes. Divide the basil leaves and sprinkle them on top of the cheese. Divide and sprinkle on the salt and the remaining 1 tablespoon of oil. 
Place the pizza on a preheated Pizza & Baking Stone dusted with corn meal and bake for 15 to 25 minutes, or until the crust is nicely browned on the bottom. Cut into wedges and serve immediately, garnished with additional fresh basil, if desired. 

 

Cumin Citrus Grilled Chicken - Traeger

January 4th 2016

Ingredients 

  • 4 chicken breasts, boneless, skinless
  • 2 teaspoons olive oil
  • 4 teaspoons cumin, ground
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1/2 teaspoon jacobsen salt
  • 1/4 teaspoon black pepper, cracked

PREPARATION

Pound chicken breasts to 1/2 inch thickness.
When ready to cook, start the Traeger grill on smoke with the lid open until the fire is estalished, this should take about 4 to 5 minutes. Increase the temperature to 350 degrees F or medium-high and preheat, lid closed for 5 to 10 minutes. 
Rub chicken breasts with olive oil.
Combine juices, cumin, salt and pepper and rub spice mixture evenly onto chicken breasts.
Place cicken on the grill and cook until grill makrs have formed and chicken is cooked through. On average this should take about 4 to 5 minutes per side.
Remove from heat and let rest for 5 minutes, then slice into 1/2 inch thick slices.
Serve over coleslaw or light green salad.
 
 

Flat Bread with Potatoes, Leeks, Gorgonzola, and Rosemary - Weber

December 28th 2015

Dough Ingredients 

  • 3-1/2 cups all-purpose flour, plus more for kneading the dough
  • 1 packet instant or rapid-rise active dry yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 1-1/4 cups warm water (110 degrees F)
  • Extra-virgin olive oil

Other Ingredients 

  • 12 ounces small red potatoes 
  • 6 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/4 teaspoon minced fresh rosemary leaves, divided
  • 2 teaspoons unsalted butter
  • 4 large leeks (white and light green parts only), cut in half length wise, rinsed well, and cut crosswise into thin slices
  • 6 ounces fresh mozzarella cheese, cut into small cubes
  • 5 ounces Gorgonzola cheese, crumbled
  • Best-quality extra-virgin olive oil (optional) 

PREPARATION

In a food processor combine 3-1/2 cups flour, the yeast, sugar, and salt and pulse to blend. With the motor running, add the water and 2 tablespoons oil in a steady stream, and pulse until the dough comes together in a rough mass. Process for about 40 seconds more, remove the dough from the food processor (the dough should be very sticky), and knead into a smaooth ball on a lightly flowered surface. Place in a large, oiled bowl and cover with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, about 1-1/2 hours. Punch the dough down.
In a medium saucepan of simmering salted water, cook the potatoes until tender but not mushy, about 10 minutes. Drain, cool slightly, and cut each potato in half. Then cut the halves into 1/3-inch half moons. Put the potatoes in a large bowl and toss with 4 teaspoons of oil, the salt, pepper, and 1/2 teaspoon of the rosemary. In a havy skillet over medium-high heat, cook the potatoes until lightly browned, about 5 minutes, turning occasionally. Return the potatoes to the large bowl. In the same skillet, warm the remaining 2 teaspoons oil with butter. Add the leeks and cook until softened and slightly golden, about 4 minutes, stirring occasionally. Put the leeks in a bowl with the potatoes and stir to combine.
Place the dough on a lightly floured surface and divide it into four equal pieces. Form into smooth balls, cover with a towel, and let rest for 10 minutes. Tear off four pieces of parchment paper and lightly brush one side with oil. Roll the balls out on the parchment paper into large, rough oval shapes a little less than 1/4 inch thick, and keep covered for up to 20 minutes until it's time to grill. 
Prepare the grill for direct cooking over medium heat at 350 to 450 degrees F. 
Brush one side of each piece of dough with oil. Place the dough on the cooking grate with paper side facing up. Grill over direct medium heat, with the lid closed, until the top of the dough bubbles and the underside is crisp and golden, about 3 minutes. Peel off and discard the parchment paper. Transfer the crusts to a work surface with the grill sides facing up. Immediately spread each crust with equal amounts of the potato-leek mixture, the cheese and the remaining rosemary, leaving a 1/4-inch border. 
Return the flat breads to the grill and cook over direct medium heat, with the lid closed, until the underside is nicely marked and the cheese softens, 3 to 5 minutes. Remove from the grill and finish with a little olive oil, if desired. Cut and serve right away. 

 

Mona Lisa's Glazed Smoked Ham - Big Green Egg

December 21st 2015

Ingredients 

  • 1 Ham (10 to 12 pounds)
  • 1 20 ounce can round sliced pineapple
  • 1 jar maraschino cherries
  • 2 boxes brown sugar

PREPARATION

Set EGG for indirect cooing at 350 degrees F and line baking pan with aluminum foil.
Rinse ham with cold water, pat dry, and set aside.
Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting the cherry in the hold of each pineapple round. Finally pour the glaze over the top of the ham. 
Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 minutes. 
Let stand for 30 minutes and slice. Serve hot. 

 

Salt-Crusted Prime Rib - Traeger

December 14th 2015

Ingredients 

  • 1-1/2 cups kosher salt
  • 3/4 cups black pepper, coarsely ground
  • 1 head garlic, peeled
  • 1/2 cup rosemary
  • 2 tablespoons chili powder
  • 3/4 cup extra-virgin olive oil
  • 1 Prime Rib Roast, 15 to 16 pounds
  • Cherry Pellets

 

 

PREPARATION

In a food processor, combine the salt, pepper, garlic clvoes, rosemary and chile power and process until fine. Add the olive oil and pulse to form a paste. 
Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of salt paste.
Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
When ready to cook, start the Traeger on Smoke, lid open, until a fire is established (4 to 5 minutes). Increase the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. 
Roast the prime rib for 1 hour, or unti the crust is slightly darkened. Lower the Traeger temperature to 300 degrees F and roast for about 2 hours and 15 minutes longer, or until an instant-read thermometer inserted into the genter of the roast (not touching the bone) registers 135 degrees F. 
Transfer the roast to a large carving board and let the mean rest for 30 minutes.
Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt.
To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, more if reserving for leftovers.
Craving the prime rib roast 1/2 inch thick and serve, passing some of the crumbled salt crust as a condiment. 

 

Smoked Turkey Sandwich - Weber

December 7th 2015

Ingredients 

  • 3 tablespoons unsalted butter
  • 2 pounds onions, each halved vertically and thinly sliced
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3/4 cup mayonnaise
  • 1/3 cup chopped fresh basil 
  • 16 slices of rustic, country-style bread, each about 1/2 inch thick
  • extra-virgin olive oil
  • 1 pound thinly slicked smoked turkey
  • 6 ounces coarsely crumbed blue cheese

 

 

PREPARATION

In a large, heavy skillet over medium-high heat, melt the butter. Separate the onion slices and add them to the skillet. Cook the onions until they begin to brown, about 10 minutes, stirring often. Reduce the heat to mediu and cook until the onions are very tender and caramelized, about 15 minutes more, stirring often. Season with the salt and 1/4 teaspoon of pepper. Remove from the heat to cool. 
Prepare the grill for direct cooking over medium heat about 350 to 450 degrees F. 
In a small bowl combine the mayonnaise, basil, and the remaining 1/8 teaspoon pepper. 
Lightly brush one side of each bread slice with oil. Turn all the bread slices over and spread with the mayonnaise mixture, dividing equally. Top eight of the bread slices with equal amounts of turkey, onions, and cheese. Cover with the remaining eight bread slices, mayonnaise mixture side down. 
Brush the cooking grates clean. Grill the sandwiches over direct medium heat, with the lid closed as much as possible, until the cheese melts and the bread is golden, 3 to 5 minutes, turning once. Remove from the grill and serve right away. 

 

Santa Hat Brownies - Big Green Egg

November 30th 2015

Ingredients 

  • 1 prepared batch of your favorite brownie mix
  • 24 small strawberries with tops cut off
  • 1 batch buttercream frosting

Buttercream Frosting Ingredients 

  • 3 cups confectioner's sugar
  • 1 cup soft butter
  • 1 teaspoon vanilla
  • 1 tablespoon whipping cream

Santa Brownies WP Square

PREPARATION

Set EGG for indirect cooking with the plate setter at the temperature designated by the brownie recipe you're following. 
Pour brownie mix into greased mini muffins pans and cook on EGG for designated amount of time.
Make the buttercream frosting by whisking together sugar and butter. Once blended, add vanilla and cream. 
Allow brownies to cool before spreading frosting on top of the brownies. For the best appearance, use a piping bag for the frosting.
Place one strawberry on top of each mini-brownie and top with a dab of icing to create the hat. Makes 24 brownies. 
 
 

Spatchcook Citrus Herb Turkey - Traeger

November 23rd 2015

Turkey Ingredients 

  • 10 to 13 lb. Turkey
  • 1 large onion
  • 4 stalks celery, roughly chopped
  • 4 large carrots, roughly chopped
  • 2 bay leaves
  • 6 sprigs thyme 
  • 1 to 2 cups of chicken or turkey stock

Brine Ingredients 

  • 1 cup salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 sprigs thyme
  • 4 sprigs rosemary

Herb Butter Ingredients 

  • 2 sticks butter, softened
  • 1 clove garlic, pressed or minced
  • 4 sprigs thyme, leaves pulled off stems
  • 1 teaspoon pepper, freshly ground

PREPARATION

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, leamons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy, Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, cover and refrigerated, for at least 4 hours and up to 24 hours.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.
Combine ingredients for herb butter; set aside.
To spatchock the turkey, begin by cutting out the backbone. Open the turkey by breaking the breastbone. Flatted the turkey, breast side up.
Next, gently stick your hand under the skin, releasing it from the breast and creating a pocket. Stuff the herb butter evenly under the skin of each breast, creating a thick even layer. In a roasting pan, place turkey on top of celery, carrot, onion, herbs, stock, and salt and pepper. Brush with oil, seaon with salt and pepper.
When ready to cook, start the Traeger on Smoke until a fire is established (4 to 5 minutes). Increase the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Roast the turkey for 2-3 hours, or until the breast reaches an internal temperature of 170 degrees F. The skin should be golden and crispy. 
 
 

Goat Cheese-Stuffed Chicken Breasts with Cranberry Salsa - Weber

November 16th 2015

Salsa Ingredients 

  • 1 can (14 ounces) whole cranberry sauce
  • 1/3 cup finely chopped fresh cilantro leaves
  • 1/4 cup minced red onion
  • 1-1/2 teaspoons freshly grated orange zest
  • 1 teaspoon balsamic vinegar

Ingredients 

  • 1/4 cup crumbled goat cheese
  • 4 boneless chicken breast halves 
  • freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh thyme leaves

PREPARATION

Combine the salsa ingredients, including 1/2 teaspoon of the salt, and mix well. Reserve 1/4 cup of the salsa to use as a stuffing for the chicken breasts. (The salsa is best if made a few hours before serving. Keep it covered and refrigerated.)
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F.)
Place the chicken on a work surface, skin or smooth side down, and then cut a large pocket in the thickets part of each breast. Push about 1 tablespoon of the cheese inside the pocket, and then spread about 1 tablespoon of the reserved cranberry mixture on top of the cheese. Press the pocket closed. Brush both sides of the chicken with oil and season evenly with the remaining 1/2 teaspoon salt, the pepper, and thyme. 
Grill the chicken, skin side down, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, carefully turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining cranberry salsa. 

 

Sticky Buns - Big Green Egg

November 9th 2015

Topping Ingredients 

  • 1/2 cup real maple syrup
  • 1/4 cup butter, melted
  • 1 cup brown sugar
  • 1 cup chopped pecans

Filling Ingredients 

  • 2 tablespoons butter, softened
  • 1/2 cup brown sugar
  • 2 teaspoon cinnamon

Other Ingredients 

  • favorite dough, about 24 oz.

Sticky Bun Use

PREPARATION

Set the EGG for indirect cooking with a plate setter at 350 degrees F and lightly grease a stir fry and paella pan. 

For the topping, whisk together the syrup and softened butter. Pour half of the glaze in the bottom of the stir fry and paella pan and sprinkle brown sugar and pecans on top. Reserve the remainin topping for later. 

For the filling, whisk together the butter, sugar and cinnamon.

Place dough on a lightly greased work surface and pat or roll it into rectangle, about 1/4" thick. Spread filling evenly over the dough and roll dough into a log, the long way.

Use a serrated knife to slice the log into 16 slices. To make clean cuts, rinse the blade in hot water and wipe it off between slices.

Place buns in the stir fry and paella pan and pour the remaining topping over them.

Cook sticky buns in the egg for 25 minutes, or until lightly brown. Remove them from the egg and loosen their edges with a knife and scoop out with a rubber spatula.

Allow to cool slightly before serving. Store extras at room temperatures in an airtight container. Makes 16 buns. 

 

 

Smoked Pumpkin Soup - Traeger

November 2nd 2015

Ingredients 

  • 1 cooking pumpkin (4 to 5 lbs)
  • 3 tablespoons butter
  • 1 whole onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoons brown sugar
  • 1 teaspoon spanish smoked paprika or sweet paprika
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 cup apple cider or white wine
  • 5 cups high-quality chicken or vegetable stock, preferably low-sodium
  • to taste; salt and freshly ground pepper
  • 1/2 cup heavy whipping cream

 

 

PREPARATION

Using a sturdy knife and cut the pumpkin in quarters. Scoop out the seeds and stringy fibers. Separate the seeds from the fibers, and save teh seeds for roasting, if desired. 
When ready to cook, start the Traeger Grill on Smoke with the lid open until the fire is established. This should take about 4 to 5 minutes. Arrange the pumpkins quarters, skin-side down, directly on the grill grate. Smoke for 1 hour. Increase the temperature to 300 degrees F and roast the pumpkin until it is tender and can easily be pierced with a fork, about 90 minutes. Let cool, then separate the pumpkin flesh from the skin. 
Meanwhile, melt the butter over medium heat in a 4-quart saucepan or stockpot. Saute the onion and garlic until soft and translucent, about 5 minutes. Stir in the brown sugar, smoked paprika, cinnamon, nutmeg, and allspice. Immediately add the apple cider, and cook for several minutes until the mixture is reduced and syrupy. Add the pumpkin and chicken broth. Let the soup simmer for 20 to 30 minutes. 
Using a blender or hand-held immersion blender, blend the soup until its smooth. Add salt and pepper to taste. If it is too thick, stir in more chicken broth. Divide the soup amoung attractive bowls and drizzle with the heavy cream. Top with a sprig of parsley, if desired. 

 

Smoke Salmon Burgers with Fried Eggs and Scallion Cream Cheese - Weber

October 30th 2015

Pattie Ingredients 

  • 1-1/2 pounds skinless salmon fillets, pin bones removed, cut into 1-inch chunks
  • 8 ounces lox-style smoked salmon, finely chopped
  • 1/2 cup panko bread crumbs
  • 3 tablespoons finely chopped yellow inon
  • 3 tablespoons minced fresh chives
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt

Other Ingredients 

  • Freshly ground black pepper
  • 3 ounces cream cheese, softened
  • 3 scallions (white and light green parts only), finely chopped 
  • 1 tablespoon extra-virgin olive oil
  • 6 english muffins, split
  • 1 tablespoon unsalted butter
  • 6 large eggs
  • Microgreens or sprouts

 

 

PREPARATION

In a food processor fitted with a metal blade, pulse the slamon fillet pieces 8 to 10 times until coarsely chopped but not pasty; transfer toa  bowl. Add the remaining patty ingredients to the bowl, including 1/4 teaspoon pepper, and stir gently to combine. Form 6 patties of equal size, each about 3/4 inch thick. Cover and refrigerate the patties for 1 hour.
Prepare the grill for direct cooking over medium heat and preheat a grill-proof griddle for 10 minutes.
Mix the cream cheese and the scallions until well blended. Refrigerate until ready to grill the patties. 
Brush the patties on both sides with oil. Place the patties on the griddle and cook over direct medium heat with the lid closed, until fully cooked but still juicy, 6 to 8 minutes, farefully turning once. During the last 30 second to 1 minute of grilling time, toast the english muffins on the cooking grates, cut side down over direct heat. 
In a skillet over medium-high heat, melt the butter. Fry the eggs until the whites are set to your desired doneness.
Spread the scallion cream cheese on both sides of the toasted english muffins. place a patty on each muffin bottom and top with an egg and samll handful of microgreens. Season with pepper. Serve warm with muttif tops on the side.

 

 

Brown Soda Bread - Big Green Egg

October 19th 2015

Ingredients 

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1-1/4 cups buttermilk, plus extra if needed
  • 3 tablespoons molasses

bread

PREPARATION

Set the EGG for indirect cooking at 375 degrees F. 
Combine all-purpose flour, whole wheat flour, baking soda, salt and ginger in a large bowl; mix well. Add buttermilk and molasses and mix well. 
Combine to make a dry, rough dough; add additional buttermilk if needed. Transfer dough to a dough rolling mat or lightly floured surface. Knead 8 to 10 times until smooth, don't over knead. Shape dough into a round loaf 1-1/2 inches thick. Cut halfway through the dough, scoring the dough into quarters. Dust dough with flour.
Place on a pizza or baking stone and add to the EGG. Bake for about 35 minutes or until the bread sounds hollow when tapped. Remove to cooling rack to cool slightly. Serve warm with soup or stew. 

 

 

Spicy Apriot Wings - Traeger

October 12th 2015

Ingredients 

  • 3 lbs Chicken Wings
  • 1 tablespoons Canola Oil
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cayenne
  • 1/4 teaspoon Ground Ginger
  • 1 cup Traeger Apricot BBQ Sauce
  • Salt & Pepper to taste

Traeger Spicy Apricot Wings

PREPARATION

When ready to cook, start your Traeger on Smoke with the lid open until the fire is established and this should take about 5 minutes. Set the temperature to 350 degrees F and close the lid and allow it to preheat for 10 to 15 minutes. 
Place the chicken wings in a large bowl, pour poil over the wings, and then add garlic, paprika, cayenne, ginger, salt, and pepper. Toss until the wings are well coated.
Place the wings on the grill and cook for 20 to 25 minutes, turning periodically. When cooked, remove the wings from the Traeger. Toss them in Traeger Apricot BBQ Sauce and return to the Traeger grill for 5 to 7 minutes more.
Remove and serve. Garnish with grilled apricots if desired. 

 

 

 

Fontina Cheeseburgers with Lemon-Herb Mayonnaise - Weber

October 5th 2015

Mayo Ingredients 

  • 1 cup mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • 1-1/2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon fresh lemon juice

Ingredients 

  • 1-1/2 pounds chuck (80% lean)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large yellow onion, cut crosswise into four 1/2 inch-thick slices
  • 2 tablespoons extra-virgin olive oil, divided
  • 5 ounces Fontina Cheese, thinly sliced
  • 4 Hawaiian sweet sandwich buns, or other soft sandwich buns split
  • 4 large leaves butter lettuce

 

 

PREPARATION

In a small bowl whisk the mayo ingredients. Cover and refrigerate.
Mix the ground chuck, salt, and pepper, and then gently form four patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spook, make a shallow indentation about 1 inch wide in teh center of the patties to prevent them from forming a dome as they cook. Cover and refrigerate the patties until ready to grill. 
Prepare the grill for direct cooking over medium-high heat from 400 to 500 degree F.
Lightly brush the onion slices on both sides with olive oil, and brush the cut side of the buns with oil. Grill the onion slices and the patties over direct medium-high heat, with teh lid closed, until the onions are lightly charred on both sides and the patties are cooked to medium doneness. 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place the cheese on teh patties to melt, and toast the buns, cut side down, over direct heat. 
Build each burger on a bun with mayo, a patty, onions, and a lettuce leaf. Serve warm. 

 

Sriracha Pork Chops - Big Green Egg

September 28th 2015

Ingredients 

  • 4 (1") boneless pork chops
  • 2 tablespoons better than bouillon reduced sodium roasted chicken base
  • 1 tablespoon minced garlic
  • 1 tablespoon sriracha sauce
  • 1 tablespoon freshly chopped cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 cup brown sugar
  • 2 teaspoons freshly minced ginger

Sriracha Pork Chop 960

PREPARATION

Mix the roasted chicken base, garlic, sriracha, cilantro, lime juice, brown sugar and ginger in a small mixing bowl. Add half of the mixture to a resealable plastic bag and add the pork chops and refrigerate for at least 3 hours and up to 8 hours.
Reserve the rest of the marinade, covered and refrigerate until ready to use.
Set the Egg for direct cooking at 425 degrees F. 
Remove the pork chops from the marinade and place directly onto the Egg. Grill for 4 minutes. Using tongs, turn the pork chops and brush with the reserved marinade. Grill for an additional 4 to 5 minutes. 
Remove the pork chops from the Egg and brush with the reserved marinade before serving. 
Serve immediately.

 

Chicken Meatball Yakitori - Traeger

September 21st 2015

Ingredients 

  • 1/4 cup Sake
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup mirin
  • 1-1/2 lb. ground chicken
  • 1 medium shallot, minced
  • 2 teaspoon kosher salt
  • 1 tablespoon cilantro, chopped
  • zest of 1 lime
  • 1 egg
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil

Chicken Meatball Yakitori

PREPARATION

Combine the chicken, shallot, salt, cilantro, lime zest, egg and pepper in a large bowl. Form the chicken mixture into meatballs and brush them with the vegetable oil.
When ready to cook, start your traeger on smoke with the lid open until the fire is established. This should take about 4 to 5 minutes. Set the temperature to High, 425 degrees F and preheat with the lid closed for 10 to 15 minutes. 
In a small saucepan, combine the sake, soy, sugar, and mirin; boil and reduce to 3/4 cup, let cool.
Place the meatballs on the grill grate and grill for 6 minutes, brush with reduced sauce and skewer the balls; continue cooking, turning and brushing until lightly charred.
Skewer and Enjoy!

 

Chicken Kabobs with Harissa and Cucumber-Tomato Salad - Weber

September 14th 2015

Marinade Ingredients 

  • 1/3 cup plain yogurt
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1-2 tablespoons harissa, depending on your preferred heat level
  • 1 teaspoon kosher salt
  • 1 tablespoon finely chopped garlic
  • 4 boneless, skinless chicken breast halves, each about 6 ounces, cut into 1-1/2 inch pieces

Salad Ingredients 

  • 1 tablespoon red wine vinegar
  • 1 teaspoon finely chopped fresh oregano leaves
  • 1/2 teaspoon finely chopped garlic 
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/2 english cucumber, cut into thin half-moons
  • 2 cups red and/or yellow cherry tomatoes, each cut in half
  • 2/3 cup oil-cured black olives, each cut in half
  • 2 tablespoons roughly chopped fresh mint leaves

PREPARATION

In a medium bowl whisk the marinade ingredients together. Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours, turning the chicken occasionally. Allow the chicken to stand at room temperature 15 to 30 minutes before grilling. 
If using bamboo skewers, soak in water for at least 30 minutes.
Prepare the grill for direct cooking over medium heat, 350 to 400 degrees F.
In a large bowl whisk the vinegar, oregano, garlic, salt, and pepper. Slowly add the olive oil, whisking constantly to emulsify the vinaigrette. Add the cucumber, tomatoes, olives, and mint.
Thread the chicken onto the skewers leaving a very small space between each pice and making sure each piece is spread as flat as possible. Grill the skewers over direct medium heat, with the lid closed, until the chicken is firm to the touch and opague all the way to the center. This should take 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread. 

 

Sesame Tuna Flatbread - Big Green Egg

September 7th 2015

Ingredients 

  • 8 ounces Sushi grade tuna fillet
  • 1 (8.5 ounce) package Naan bread
  • 2 Tablespoons Better Than Bouillon Fish Base
  • 1/4 cup Sesame Seeds
  • 2 Tablespoons cracked black pepper
  • 1 Tablespoons sweet chili sauce
  • 3 (1/2") pineapple slices

Sweet Chili Base Ingredients 

  • 1/4 cup sweet chili sauce
  • 1/4 cup freshly chopped cilantro

Dressing Ingredients 

  • 1/2 cup cilantro leaves
  • 1 teaspoon minced garlic
  • 2 teaspoons Better Than Bouillon Fish Base
  • 1 Tablespoon olive oil

 

Tuna Flatbread 960

 

PREPARATION

Set EGG for direct cooking at 425 degrees F. Place a nonstick grill pan onto the grid.
Mix the fish base, black pepper, and sweet chili sauce in a small bowl. Coat the tuna and press with the sesame seeds.
Mix the sweet chili sauce and cilantro leaves, garlic, fish base and olive oil in a small bowl. Set aside.
Place the tuna and pineapple slices onto the grill pan and grill for 2 minutes per side. Add the Naan bread directly to the EGG. Grill for 2 minutes per side. Add the Naan bread directly to the EGG. Grill for 1 minute per side. Slice the tuna into 1" - 2" slices and cut the pineapple into 1/2" cubes.
Spread each Naan bread with half of the sweet chili base and sprinkle with 1 cup arugula. Add half of the tuna and pineapple to the top of arugula and drizzle with the dressing. Serve immediately. 
 
Try with 1 teaspoon of Better Than Bouillon Roasted Garlic Base in place of the minced garlic. 
 

 

 

Cheesy Garlic Fries - Traeger

August 31st 2015

Ingredients 

  • 4 yukon gold potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups cheddar cheese, shredded
  • sour cream 
  • chives

Cheesy Garlic Fries

PREPARATION

Cut each potato into 8 wedges. In a large bowl, combine the oil, garlic, onion powder, red pepper flakes, salt and pepper. Toss the potato wedges to coat.
When ready to grill, start the Traeger on Smoke with the lid open until the fire is established, this should take about 4 to 5 minutes. Set the temperature to High at 450 degrees F and preheat, lid closed for about 10 to 15 minutes. 
Place wedges on the hot grill and cook for 8 minutes on each side. Move the grilled potatoes to an oiled, cast iron skillet or griddle and top with cheddar cheese. Place the cheesy potatoes back on the grill for 5 more minutes or until the cheese is melted. Garnish with chives, serve hot with sour cream on the side, and enjoy! 

 

 

Thyme-Rubbed Pork Chops with Peach-Bourbon Chutney - Weber

August 24th 2015

Chutney Ingredients 

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, about 6 ounces, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon yellow mustard seed
  • 1/4 cup bourbon
  • 1/4 cup packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 medium, ripe peaches, about 1 pound total, peeled and chopped

Other Ingredients 

  • 4 bone-in pork loin chops, each about 8 to 10 ounces and about 1 inch thick
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper

PREPARATION

In a large saute pan over medium-high heat, warm the oil. Add the onion, salt, and mustard seed and cook until the onion is tender and light golden, about 5 minutes. The onions will require stirring occasionally. Add the bourbon to the pan, adjust the heat to medium, and then add the remaining chutney ingredients. Cook the chutney until most of the liquid is evaporated and the peaches are tender, about 10 minutes and stirring occasionally. Remove from the heat. 
Rub the chops on both sides with oil, thyme, salt and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium-high heat. 400 to 450 degrees F.
Grill the chops over direct medium-high heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the peach-bourbon chutney. 

 

 

Grilled Asian Mahi-Mahi  - Big Green Egg

August 17th 2015

Rub Ingredients 

  • 4 (1 inch thick) Mahi-Mahi filets
  • 1 tablespoon Better Than Bouillon Fish Base
  • 1/2 cup soy sauce
  • 1-1/2 tablespoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sesame seeds

 

MahiMahi 960

PREPARATION

Set the EGG for direct cooking at 400 degrees F for direct cooking.
Mex the fish base, soy sayce, sesame oil, honey, and garlic powder in a medium sized shallow bowl. Add the Mahi-Mahi to the bowl and marinate for 20 minutes. 
Place the Mahi-Mahi directly onto the egg and gril for 3 to 4 minutes per side. 
Remove the fish from the grill, sprinkle with sesame seeds and serve immediately. 
Makes 4 servings. Serve Warm. 
 

BBQ Beef & Tamale Casserole  - Traeger

August 10th 2015

Ingredients 

  • 1-1/2 cup all-purpose flour
  • 1/2 cup yellow corn meal
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt 
  • 2 tablespoons vegetable oil
  • 4 oz. can Green Chiles, drained
  • 1/4 cup Milk
  • 1 Egg
  • 2-3 cups leftover brisket, roughly chopped
  • 15 oz. can Enchilada Sauce
  • 1 cup Mozzarella, shredded
  • 1 tablespoon Cilantro, chopped

BBQ Beef & Tamale Casserole

PREPARATION

When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and pre-heat, lid closed for 10 to 15 minutes.
Stir togther brisket and enchilada sauce in a medium bowl, set aside.
Whisk together the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until it is crumbly then add the milk, egg, and chiles, stirring until combined. 
Press the Massa crust mixture into a greased, cast iron skillet or pie plate. Bake at 375 degrees F for 25 minutes or until golden brown. Reduce temperature on Traeger to 350 degrees F. Poke holes in crust and add the enchilada filling. Sprinkle with the cheese and bake for 20 minutes, or until heated through and cheese is melted and bubbly. 
Garnish with cilantro, serve, and enjoy! 

 

Sweet and Spicy Chicken Wings with Sriracha, Honey, and Lime  - Weber

August 3rd 2015

Rub Ingredients 

  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cayenne pepper

Sauce Ingredients 

  • 3 tablespoons fresh lime juice
  • 3 tablespoons hot chili-garlic sauce, such as Sriracha
  • 2 soy sauce
  • 2 tablespoons honey
  • 1 tablespoon unsalted butter

 

 

PREPARATION

In a small bowl combine the rub ingredients. Pat the wings dry, and then place them in one large layer on a sheet pan. Sprinkle with the rub, working it in on both sides with your fingers. Refrigerate the wings, uncovered, to air dry for about 4 hours. 
In a small saucepan over medium heat, combine the sauce ingredients. Stir until the butter melts, andthen remove from heat. 
Prepare the grill for direct and indirect cooking over medium heat.
Grill the wings over direct medium heat, with the lid closed, until browned on both sides, 10 to 15 minutes, turning once or twice. Then move the wings over indirect medium heat and cook, with the lid closed, until the meat is no longer pink at the bone and the skin is crispy, 15 to 20 minutes more, turning once or twice and basting frequently with the sauce. Remove from the grill and brush with any remaining sauce. Serve warm or at room temperature. 

 

 

Wickles Potato Salad  - Big Green Egg

July 27th 2015

Ingredients 

  • 4 lbs. red potatoes (washed and cut into 1/2 inch cubes)
  • 6 oz sweet wickles relish
  • 1 medium white onion finely chopped
  • 4 hard boiled eggs
  • 1 cup mayonnaise
  • 2 tablespoons fresh dill
  • 2 tablespoons yellow mustard
  • 1-1/2 teaspoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons Worcestershire Sauce

Wickles Potato Salad

PREPARATION

Set the Big Green Egg for direct cooking at 350 degrees F. 
In a medium bowl, toss potatoes wtih olive oil until well coated. Arrange potatoes around outer edges of cooking grid. Grill until tender when pierced with a knife, about 20 minutes. 
Combine all other ingredients and blend with fork until mixed thoroughly. 
When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut the potatoes and add in the mixed ingredients. 
Set in refrigerator until cool and flavors meld. 

 

 

Smoked Coleslaw  - Traeger

July 20th 2015

Dressing Ingredients 

  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • juice from 1 lemon, about 1/4 cup 
  • 2 tablespoons Dijon-style mustard
  • 1 to 2 tablespoons sugar
  • 1 to 2 tablespoons prepared horseradish
  • salt
  • pepper

Slaw Ingredients 

  • 8 to 10 cups finely shredded cabbage
  • 1/3 cup diced red onion
  • 1 large carrot, grated
  • 1 red or green bell pepper. seeded and finely diced
  • Smoked paprika or regular paprika

 

Smoked Coleslaw

 

PREPARATION

Combine all the ingredients for the dressing in a small mixing bowl, cover, and refrigerate. Put the cabbage in a metal kitchen colander or spread it out on a rimmed baking sheet. When ready to cook, start the traeger grill on Smoke with the lid open until the fire is established. This should take about 4 to 5 minutes. Smoke the cabbage for 30 minutes. Transfer to a large mixing bowl. Add the dressing and stir to coat the cabbage. Taste for seasoning, add more sugar, horseradish, or salt and pepper as needed. Dust the top lightly with paprika. Refrigerate until serving time. 
 

 

 

Lamb Burgers with Mint and Tzatziki  - Weber

July 13th 2015

Tzatziki Ingredients 

  • 1/2 cup coarsely grated unpeeled english cucumbers
  • 3/4 cup plain greek yogurt
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoos fresh lemon juice
  • 1 clove garlic, minced

Other Ingredients 

  • Kosher Salt
  • coarsely ground black pepper
  • 1-1/2 pounds ground lamb
  • 2 tablespoons minced fresh mint leaves
  • 1 clove garlic, minced
  • 1 large, ripe beefsteak tomato, cut crosswise into thick slices
  • 4 hamburger buns, split
  • 4 leaves red or green lettuce

 

PREPARATION

Place the grated cucumber in a strainer and press firmly to squeeze out the excess liquid, or wrap the grated cucumber in a clean kitchen towel and squeeze out the excess liquid. Discard the liquid. Transfer the cucumber to a small bowl. Add the remaining tzatiki ingredients, including 1/4 teaspoon salt and 1/8 teaspoon pepper, and stir to combine. Cover and keep refrigerated until ready to use, up to 8 hours. 
 
Combine the ground lamb, mint, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, and then gently form four patties of equal size, each about 3/4 inch thick. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. 
 
Prepare the grill for direct cooking over medium heat. 350 to 450 degrees F. 
 
Season the tomato slices evenly with 1/4 teaspoon salt. Grill the patties over direct medium heat, with the lid closed until cooked to medium doneness at 160 degrees F. This should take about 7 to 9 minutes. During the last 30 seconds to 1 minute grilling time, toast the buns, cut side down, over direct medium heat. 
 
Build each burger on a bun with the lettuce leaf, a tomato slice, a patty, and tzatiki. Serve warm. 

 

Planked Bison Sliders  - Big Gree Egg

July 6th 2015

Ingredients 

  • 1-3/4 lb bison sirloin
  • 1/4 lb beef fat
  • 2 cups caraway gouda, grated
  • 12 small rustic rolls

Blackberry Whisky Ingredients 

  • 1cup fresh or frozen blackberries
  • 1 ripe pear
  • 1/4 cup honey
  • 1 oz Jim Beam
  • 1 sprig fresh sage
  • salt and freshly ground black pepper to taste

Planked Bison Slider

PREPARATION

To prepare the meat, unwrap the bison sirloin or roast and pat it dry with paper towels. Place bison on cooling rack over a cookie sheet. Refrigerate for at least 4-6 hours (or even overnight) to allow the meat to air dry. This reduces the moisture in your ground meat and allows for a burger that is not too we and sloppy; they tend to fall apart.
 
Set up your meat grinder according to the manufacture's instructions. Cut the bison sirloin into 1-2 inch chunks. Chop up the beef fat. Grind the bison meat and the beef fat together. When all the meat has been ground once, give it a quick stir or mix and then grind it again. Place the gorund meat back into the refrigerator and allow it to rest. 
 
To make the Blackberry Whiskey Compote, combine blackberries, pear, honey and whiskey in a small saucepot. Add in the sprig of fresh sage and grind or two from your pepper mill. Heat over medium to medium-low heat, stirring occasionally, until the mixture reaches a low boil. Simmer for 10 to 15 minutes, stirring occasionally, until the mixture is slightly thick. Remove from heat, remove and discard sprig of sage and season to taste with a little salt. Set aside.
 
Set your EGG for direct cooking at 400 degrees F. Remove grilling plant from the water and pat dry with paper towels. 
 
Remove bison from refrigerator. Season the meat liberally with a little salt and black pepper. Scoop the meat (approximately 3 oz) and firmly but gently pack the ground meat into the scoop. Unmold the little ball of meat and place on grilling plank, flat side down. Repeat with all the meat. You sould be able to get about 12 small balls onto each plank. Squish'em a little if you must or grab a second plank. Never buy just one, always have a backup!
 
Place plank onto hot grill. Close dome and let bision balls on the plank cook for about 15 to 18 minutes, until the burgers are cooked to an internal temperature of 145 degrees F, medium doneness. You don't want to overcook these burgers as they will get dry and tough. They are much better moist and juicy. Just before the burgers are done, sprinkle the caraway Gouda cheese evenly over the top of them. Close the dome for a minute or two more or until the cheese is melted. 
 
Warm the rolls, then take one and tear it open. Spook in a little Blackberry Whiskey sauce and add a burger. 
 
Repeat and serve immediately. 

 

Traeger Veggie Pan Bread  - Traeger

June 29th 2015

Ingredients 

  • 8x9 cake pan
  • Non-stick spray
  • 3 tablespoons extra virgin olive oil
  • 1 lb frozen pizza dough
  • 2 garlic cloves chopped
  • 1/2 tomato on the vine, sliced thin quartered
  • 1/2 small white onion chopped
  • 1/4 red bell pepper chopped
  • black pepper
  • dried oregano

Traeger Veggie Pan Bread

 

PREPARATION

Unthaw pizza dough to packages description.
Coat cake pan with non-stick spray.
Place dough in pan and create crust. 
Drizzle 2 tablespoons of olive oil on dough.
Spread garlic, onion, and red pepper on dough, making sure to leave enough crust  uncovered. 
Place tomatoes on top. 
Drizzle the remaining olive oil on top.
Finish with oregano and pepper.
Start your Traeger grill on Smoke until the fire is established, this should take about 4 to 5 minutes. 
Preheat the grill by turning it upto high, about 450 degrees F for 10 to 15 minutes or until up to temperature. 
Place dough roll on a pizza sheet and grill for 30 minutes. 
Crust should be firm to the touch and golden brown. 
 
Serve warm. 

 

Salt and Pepper Rib Eye Steaks with Blue Cheese Butter and Caramelized Onions  - Weber

June 22nd 2015

Ingredients 

  • 5 tablespoons unsalted butter, softened, divided
  • 1/4 cup crumbled blue cheese, such as gorgonzola, at room temperature
  • 2 tablespoons finely chopped fresh italian parsley leaves
  • kosher salt
  • freshly ground black pepper
  • 4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
  • extra-virgin olive oil
  • 2 large yellow onions, thinly sliced (5 to 6 cups)
  • 1 tablespoon balsamic vinegar

 

PREPARATION

In a small bowl using a fork, blend 4 tablespoons of the butter, the blue cheese, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside until ready to serve.
 
Lightly brush the steaks on both sides with oil and season with 2 teaspoons salt and 3/4 teaspoon pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
 
In a large skillet add 1 tablespoon oil and the remaining 1 tablespoon butter. Cook over medium heat until the butter is melted. Add the onions and 1 teaspoon salt and mix well. Cook until hte onions soften and turn golden brown, stirring occasionally, about 20 minutes. Reduce the heat to low, add the vinegar and 1/4 teaspoon pepper, and continue to cook until the onions are very tender, 20 to 30 minutes more, stirring frequently. 
 
Prepare teh grill for direct cooking over high heat, 450 to 550 degrees F. 
 
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness. If cooking to medium rare, this should take about 6 to 8 minutes and turning one or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with a spoonful of butter on top and the onions on the side. 
 
 

 

Smoked Bologna  - Big Green Egg

June 15th 2015

Ingredients 

  • 2, 1-1/2 inch thick slices beef bologna
  • yellow mustard
  • barbecue sauce
  • apple chips

Dry Rub Ingredients 

  • 1 tablespoon kosher salt
  • 2 tablespoons dark brown sugar
  • 1/4 cup chili powder
  • 1-1/2 teaspoons freshly ground black pepper
  • 1-1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/2 cup sugar

 

Smoked Bologna

 

PREPARATION

Combine the salt and brown sugar in a food processor or blender, and process until well blended. Add all the remaining ingredients except the granulated sugar, and process until blended. Then add the granulated sugar and process until the ingredients are evenly distributed. 
 
Set the EGG for indirect cooking with the plate setter at 225 degrees F. 
 
Drain the apple chips and put directly on coals.
 
Slather yellow mustard all over the top, bottom and sides of bologna. Sprinkle dry rub on all sides until completely covered. 
 
Place bologna slice directly on the cooking crid and smoke with the lid closed for 90 minutes. Remove and cut into the cubes and dib in your favorite barbecue sauce. 

 

Grilled Sea Scallops, Ceviche Style  - Traeger

June 8th 2015

Ingredients 

  • 1lb. Sea Scallops, side mussels removed
  • 2 limes, juiced and zest
  • 2 tablespoons Traeger Beef Shake
  • 1/8 cup Green Onion, minced
  • 1/8 cup fresh Cilantro, chopped
  • 1 Jalapeno, finely diced
  • Traeger Skewer Set

Grilled Sea Scallops, Ceviche Style

PREPARATION

In a large mixing bowl, combine all the ingredients, except the cilantro, and refrigerate for one hour.
When ready to cook, start the grill on Smoke with the lid open until the fire has been established. This should take about 4 to 5 minutes. Set the grill to High and preheat with the lid closed. Provide 10 to 15 minutes for the preheating process. 
After the scallops have marinated for an hour, arrange them on the skewers. Grill the sea scallops for about 3 to 5 minutes, then turn them over and grill on the other side for another 2 minutes. Remove the scallops from the grill and sprinkle with cilantro and serve warm. 

 

Buffalo Chicken Burgers with Blue Cheese Mayo Spread  - Weber

June 1st 2015

Mayo Spread Ingredients 

  • 1/3 cup mayonnaise
  • 1/3 cup crumbled blue cheese
  • 2 teaspoons cider vinegar
  • 1 teaspoon hot pepper sauce 
  • 1/2 rib celery, cut crosswise into thin slices

Patties Ingredients 

  • 1-1/4 pounds ground chicken, preferably thigh meat
  • 1/2 cup panko bread crumbs
  • 3 tablespoons hot pepper sauce
  • 2 tablespoons finely chopped fresh chives
  • 1/2 teaspoon kosher salt

Other Ingredients 

  • 4 hamburger buns, split
  • 4 large leaves iceberg lettuce, thinly sliced
  • Extra-virgin olive oil

 

PREPARATION

Combine the mayo ingredients, except the celery, and mash well with a fork. Stir in celery. Cover and refrigerate until ready to use. 
 
Mix the patty ingredients, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. 
 
Prepare the grill for direct cooking over medium heat, 350 to 450 degrees F. 
 
Brush the patties with oil, and then grill over direct medium heat, with the lid closed, until fully cooked at 165 degrees F, 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down over direct heat. 
 
Spread the cut side of each bun with teh blue cheese mayo spread, and then top with lettuce and a patty. Serve warm. 
 
 

 

Wasabi Honey Teriyaki Grilled Chicken Thighs - Big Green Egg

May 26th 2015

Ingredients 

  • 2 tsp wasabi powder
  • 2 tsp freshly squeezed lemon juice
  • 1 oz sake
  • 1/2 cup honey
  • 1 tbsp soy sauce
  • 3 tbsp hoisin sauce
  • 1 tsp prepared horseradish, drained of excess moisture
  • 1 minced ginger
  • 1 green onion, minced
  • 12 boneless skinless chicken thighs
  • kosher salt
  • fresh ground pepper
  • pinch of cinnamon
  • 1/4 cup crushed wasabi peas
  • 1 tsp toasted sesame seeds
  • 1 tbsp chopped fresh cilantro 

TR Chicken Thighs

 

PREPARATION

Place the wasabi powder into a small bowl and drizzle with the lemon juice and shake. Stir in honey, soy sauce, hoisin sauce, horseradish, ginger and green onion. 
 
Set the EGG for direct cooking at 450 to 550 degrees F. 
 
Season both sides of the thighs with kosher salt, black pepper, and a pinch of cinnamon.
 
Grill the thighes for 6 to 8 minutes on one side, turning the thighs over and begin to baste with the wasabi honey baste. Continue to cook for another 6 to 8 minutes, basting with the sauce until fully cooked at a minimum internal temperature of 160 degrees F. Remove from the EGG.
 
Sprinkle with crushed wasabi peas, toasted sesame seeds and fresh cilantro. Serve hot. 

 

 

 

Argentinian Style Beef Short Ribs - Traeger

May 18th 2015

Ingredients 

  • 1 rack of Beef Short Ribs, Argentine Cut
  • 1 tablespoon garlic, crushed
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper

Chimichurri Sauce Ingredients 

  • 1 bunch Flat Leaf Parsley
  • 1 teaspoon Cumin
  • 1 teaspoon Crushed Red Pepper
  • 2 teaspoons Kosher Salt
  • 2 tablespoons Balsamic Vinegar
  • 1/4 cup Olive Oil
  • Juice from 1 Lemon

 

Argentinian Style Beef Short Ribs

PREPARATION

To begin, combine the garlic, vinegar, salt and pepper into a paste. Spread the past over the rib pieces and refrigerate for 1 hour. While the ribs are marinating, make the Chimichurri sauce.
In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. Then slowly add the olive oil; this should make a thick sauce. Refrigerate the mixture while the ribs are cooking. 
 
When ready to cook start the Traeger on Smoke, with the lid open until the fire is established which should take about 4 to 5 minutes. Set the temperature to 225 degrees F and preheat, lid closed for 10 to 15 minutes. 
 
Remove the ribs from the fridge and smoke them for 1 hour. After 1 hour turn the temperature to 300 degrees and continue to cook an additional 3 to 3-1/2 more hours or until they are fork tender. Serve with the Chimichurri Sauce. 

 

 

Cedar Planked Salmon wiht Tomatoe, Feta and Herb Salad - Weber

May 11th 2015

Salad Ingredients 

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 cups ripe cherry tomatoes (red and yellow), each cut into quarters
  • 1/4 cup finely chopped fresh basil leaves
  • 1/4 cup finely chopped tarragon leaves
  • 1/2 cup crumbled feta cheese

Other Ingredients 

  • 1 whole salmon fillet with skin, about 2 pounds and 1-1/2 inches thick. Pin bones should be removed and then cut the fillet into four portions
  • Kosher Salt
  • Freshly ground black pepper

 

YouTube Video

PREPARATION

Soak the cedar plank in the water for at least 1 hour.
 
Prepare the grill for direc and indirect cooking over medium heat 350 to 450 degrees F.
 
Season the salmon portions evenly with 1-1/4 teaspoons salt and 3/4 teaspoon pepper. Remove the soaked plank from the water and place it on the cooking grate over direct medium heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn it over. Place the salmon portions, skin side down on top of the plank and slide the plank over indirect medium heat. Cook, with the lid closed until the salmon is just opaque in the center and the edges begin to brown slightly. This should take about 15 to 20 minutes.
 
In a large bowl whisk the oil, shallot, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper to create dressing. Add the tomatoes, basil, and tarragon. Mix ingredients well and scatter the cheese on top. 
 
Transfer the plank with the salmon to the heatproof surface. Serve warm with the salad. 

 

 

 

Grilled Balsamic & Blue Steak - Big Green Egg

May 4th 2015

Ingredients 

  • 1 tsp fennel seeds
  • 1/2 tsp black or yellow mustard seeds
  • 1/4 tsp cardamom seeds
  • 1 lb. large sea scallops (12 to 15)
  • 4 medium-sized cloves garlic, finely chopped
  • 2 dried red cayenne chilies (like chile de arbol), stems discarded, coarsely chopped (do not remove the seeds)
  • 1 tsp coarse kosher or sea salt
  • 2 tbsp canola oil
  • 1/2 cup unsweetened coconut milk
  • 1 tbsp finely chopped fresh cilantro leaves and tender stems

Fennel Scallops

 

PREPARATION

Place the funnel, mustard and cardamom seeds in a spice grinder and grind them to the consistency of finely ground black pepper. Transfer the blended spices to a medium-size bowl. 
 
Add the scallops, garlic, chilies, and salt to the bowl with spice blend and stir to mix, making sure you coat the scallops well. Refrigerate teh scallops, covered, until you are ready to cook them; keep in mind that since there is nothing acidic in this mix, you can easily marinate teh scallops overnight. 
 
Set the EGG for direct cooking at 400 degrees F. 
 
When you are ready to cook the scallops, heat the oil in our combination stir-fry and paella grill pan until the oil appears to shimmer. Add the scallops, rub and all to the skillet, arranging them in a single layer. Sear the scallops until they are light reddish brown, 2 to 3 minutes per side. 
 
Pour the coconut milk into the pan; the coconut milk will immediately start to bubble in the hot pan. Crape the bottom of the pan to release the browned bits, effectively deglazing the pan to create a depth of the scallops simmer, without stirring, until they are firm to the touch, about 2 minutes. Transfer the scallops to a serving platter. 
 
Let the sauce continue to simmer, stirring occasionally, until thickened, about 2 minutes. Pour the pan sauce over the scallops. Serve the scallops warm, sprinkled with the cilantro. 

 

 

Grilled Balsamic & Blue Steak - Traeger

April 27th 2015

Ingredients 

  • 1-1/2 lbs. top round steak
  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Traeger Prime Rib Rub
  • 1 teaspoon fresh Thyme, chopped
  • 1 teaspoon fresh Rosemary, chopped
  • 3 cloves Garlic, minced
  • 2 red onions, sliced 1/2-inch thick
  • 2 tomatoes, sliced 1/2-inch thick 
  • 1/4 cup butter, softened
  • 1/4 cup Blue Cheese Crumbles
  • 1 clove Garlic, finely minced

 

Grilled Balsamic & Blue Steak

 

PREPARATION

Add the olive oil, balsamic vinegar, prime rib rub, thyme, rosemary, and 3 clove of garlic to a large bowl, whisking to combine. Place the steak in a large, plastic zipper bag. Pour the mixture over the steak, seal the bag, and marinate in the refrigerator for a minimum of 4 hours, or overnight. Remove the steak from the refrigerator 45 minutes before grilling to bring it to room temperature. 
 
Combine the butter, blue cheese, and 1 clove of garlic in a small bowl. Mix well. Refrigerate until ready to serve. 
 
When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to high or 450 degrees F and preheat, lid closed (10 to 15 minutes). 
 
Place the steak towards the front of the grill grate for 6 minutes on each side to give it a sear, for medium rare (place the steak in the middle of the grill grate for a few more minutes for medium or well.) Remove from heat and rest for 10 to 15 minutes. 
 
Brush the onion and tomato slices with olive oil, sprinkle with salt and pepper, place  towards the front of the grill until they develop slight grill marks, then move them to the middle for 4 more minutes. 
 
Slice the steak against the grain, with the grilled onions and tomatoes, a sprinkling of additional rosemary, and a dollop of blue cheese butter. 

 

 

Ginger and Soy-Marinated Skirt Steak Lettuce Wraps - Weber

April 20th 2015

Ingredients 

  • 1/4 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons packed brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons hot chili-garlic sauce, such as Sriracha
  • 1 tablespoon peeled, finely grated ginger
  • 2 garlic cloves, minced
  • 1-1/2 pounds skirt steak, about 1/2 inch thick, trimmed of excess surface fat, cut crosswise into 6-inch pieces
  • 1 head butter lettuce
  • 1 cup uncooked white basmati rice
  • 4 scallions (white and light green parts only), thinly sliced
  • 1-2 jalapenos chile peppers, preferably red, veins removed and seeded, finely chopped 
  • 1/3 cup roughly chopped fresh cilantro leaves
  • 1 lime, cut into 4 to 6 wedges

 

PREPARATION

In a large, resealable plastic bag combine the marinade ingredients. Place the steak pieves in the bag, press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 24 hours. 
 
Separate the leaves from teh head of lettuce, wash and dry them, and refrigerate until ready to serve.
 
Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 3 to 4 minutes. Set aside. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. 
 
Cook the rice according to package instructions. Drain, and rinse briefly to cool. 
 
Prepare the grill for direct cooking over high heat. This should be 450 to 550 degrees F. 
 
Pat the steaks dry, and then grill over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the meat across the grain into thin slices, and place in a bowl iwth any accumulated juices. 

In a bowl combine the scallions, jalapenos, and cilantro. Place one or two spoonfuls of rice into the center of the two stacked lettuce leaves. Top with steak and vegetable garnish. Drizzle with the reduced marinade. Serve with lime wedges. 

 

 

 

 

PB&J Chicken Satay - Big Green Egg

April 13th 2015

Ingredients 

  • 1/4 cup red pepper jelly
  • 1-1/2 tsp soy sauce
  • 1/8 tsp ground coriander
  • pinch ground ginger
  • 1 garlic clove, minced
  • 1 lbs chicken tenderloins, cut into 1 inch cubes

Peanut Sauce Ingredients 

  • 3 tbsp natural creamy peanut butter
  • 3/4 cup canned unsweeatened coconut milk (top white part only)
  • 2-1/2 tsp soy sauce
  • 2 tbsp chicken broth
  • 1 garlic clove, minced
  • 1/2 tsp finely grated yellow onion
  • 1-1/2 tbsp dark brown sugar
  • 1 tsp lime juice

 

Chicken Satay

 

PREPARATION

Mix the first five ingredients together in a medium bowl. Spoon a few tablespoons of the marinade in a small bowl and set aside. Skewer the chicken cubes closely together on the Flexible Skewer. Add the skewered chick to a large resealable bag; add the marinade and refrigerate for 1 to 2 hours. 
For the peanut sauce, whisk together all the ingredients in a small bowl. Set aside. 
Set the EGG for direct cooking at 400 degrees F.
Cook the skewered chicken for 3 to 4 minutes on each side until done. Transfer to a serving plate. Lightly brush the reserved marinade over the chicken; serve the Chicken Satay with the peanut sauce. 

 

 

 

Longhorn Cowboy Tri-Tip - Traeger

April 6th 2015

Ingredients 

  • 1 2-3 lb. Tri Tip Roast
  • 1/4 cup coffee grounds
  • 1/4 cup Butt Rub

Longhorn (Cowboy) Tri-Tip

PREPARATION

Start your Traeger Grill on Smoke with the lid open until the fire is established, this should take about 4 to 5 minutes. Set the temperature to 180 degrees F and preheat, lid closed for 10 to 15 minutes. 
 
Rub the tri tip with Butt Rub and Coffee Grounds. Place on the grill grate and smoke at 180 degrees for 3 hours. Remove Tri-Tip and turn the temperature to 275 degrees F. 
 
Double wrap the Tri-Tip in foil, return it to the grill and let cook for 45 minutes to 90 minutes or until the internal meat temperature reaches 160 degrees F. Once it has finished, remove it from the grill, unwrap it and let it rest for 10 to 15 minutes. Cut and serve. 

 

 

 

 

Chipotle Honey Lime Pork Tenderloin - Weber

March 30th 2015

Ingredients 

  • 1 whole pork tenderloin, about 1 pound
  • 1 tsp lime zest
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup honey
  • 1-1/2 tsp kosher salt
  • 2 cloves garlic, minced
  • 1 chipotle chile pepper in adabo sauce
  • 1 tsp begetable oil
  • 1 tbsp fresh cilantro leaves, chopped

PREPARATION

 
Place the lime zest, lime juice, honey, salt and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper and move around to combine. 
 
Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use. 
 
Start the grill and bring up to medium-high heat, abour 450 degrees F. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard the bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 140 degrees F. 
 
Remove the tenderloin from the grill and let rest for 10 minutes. Remove to a cutting board and slice. Drizzel with reserved marinade. Garnish with cilantro and serve with reserved marinade on the side. 

 

 

Chili Con Carne - Big Green Egg

March 23rd 2015

Ingredients 

  • 2 tbsp olive oil
  • 2 chopped onions
  • 3 chopped garlic cloves
  • 2 diced red peppers
  • 2-1/4 lbs ground beef
  • 2 - 16 oz cans plum tomatoes
  • 2 - 16 oz cans kidney beans (undrained - the liquid has lots of flavor)
  • 1/2 cup worestershire sauce
  • 2 tbsp hot chipotle chili sauce
  • 2 tbsp tomato puree
  • 2 tsp coarse ground pepper
  • 2 tsp sea salt
  • 3 or 4 pre-soaked hickory wood smoking chunks

 

Chili Con Carne

 
PREPARATION
 
Set EGG for direct cooking at 400 degrees F. Add a Dutch Oven to the cooking grid to preheat. 
 
Heat the olive oil in teh Dutch Oven and add the chopped onion, garlic and peppers and cook, stirring frequently, until the onions are soft and translucent.
 
Add the minced beef and continue to stir every couple of minutes until browned.
 
Carefully remove the Dutch Oven and the cooking grid and add the hickory chunks to the charcoal. Add a plate setter and the cooking grid and lower the temperature of the EGG to 350 degrees F.
 
Add all the other ingredients to the Dutch Oven and place, uncovered, back on the grid. Stir every 10 minutes; once the chili is simmering, cook for another hour to allow the flavours to develop.
 
Serve with baked potatoes with dollop of sour cream. Bake alongside the chili, and in the last 30 minutes drizzle with olive oil and sprinkle with sea salt to crisp up the skins.

 

 

Mini Meatloaf Cupcakes - Traeger

March 16th 2015

Ingredients 

  • 1 tsp. Olive Oil
  • 1 cup of Chopped Onions
  • 1 tsp. Dried Oregano
  • 2 cloves Garlic, minced
  • 1-1/2 lbs. Ground Beef (80/20)
  • 1 cup Bread Crumbs
  • 1 tsp. Worestershire Sauce
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 2 Cage-free Eggs
  • Cooking Spray
  • 4 cups Mashed Potatoes
  • 3 tbsp. Chives, chopped
  • 12 pieces cooked Bacon, chopped
  • 1 cup Traeger Chili BBQ Sauce

 

Mini Meatloaf Cupcakes

 

PREPARATION
 
When ready to cook, start your Traeger on Smoke with lid open for 4 to 5 minutes or until the fire is established. Set the temperature to 350 degrees F and preheat, lid closed for 10 to 15 minutes. 
 
Combine all ingredients, except the BBQ Sauce, in a large bowl. FOld gently; using your hands.
 
Spray a 12-cup muffin pan with cooking spray. Spook the meat mixture into the 12 muffin cups.
 
Top each meatloaf cupcake with 2 tsp. of BBQ Sauce.
 
Place into Traeger for 25 minutes.
 
Prepare the mashed potatoes while the meatloaf bakes.
 
Once the meat has finished cooking, pipe the mashed potatoes on top of each mini meatloaf using a pastry bag with a large star tip. 
 
Sprinkle with chives and bacon. Enjoy! Serve Warm!

 

 

Sesame-Hoisin Pork Burgers with Grilled Pineapple - Weber

March 9th 2015

Patties Ingredients 

  • 1-1/2 pounds ground pork (80 to 85% lean)
  • 3 scallions (white and light green parts only), finely chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons toasted sesame oil
  • 1 teaspoons hot chili-garlic sauce, such as Sriracha
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Other Ingredients 

  • 4 fresh pineapple slices, each about 1/2 inch thick, core removed
  • canola oil
  • 4 hamburger buns, split
  • 4 leaves romaine lettuce
  • 4 teaspoons hoisin sauce

PREPARATION
 
Prepare the grill for direct cooking over medium heat, (350 to 450 degrees F).
 
In a large bowl gently combine the patty ingredients. With wet hands, form four loosely packed patties of equal size, each shaped to fit the buns about 3/4 inch thick. Don't compact the meat too much or the patties wil be tough. Using your thumb or the back of a spoon, make a shallow indentations about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Bruch the pineapple slices with canola oil. 
 
Brush the cooking grates clean. Grill the patties over direct medium heat with the lid closed as much as possible, until cooked through. This should take about 10 to 15 minutes and turning once or twice. At the same time, grill the pineapple over direct medium heat until lightly charred and softened, about 8 minutes, turning once. Remove from the grill as they are done.
 
Grill the buns, cut side down, over direct medium heat unti lightly toasted. This should take about a minute. Build the burgers on toasted buns with lettuce, a patty, hoisin sauce and a pineapple slice. Serve Warm. 

 

 

Stir-Fried Cucumber and Pork with Golden Garlic - Big Green Egg

March 2nd 2015

Ingredients 

  • 1/2 cup peanut or vegetable oil
  • 3 tbsp chopped garlic
  • 12 ounces lean pork shoulder or butt, but into 1/4 inch thick bite-sized slices
  • 1-1/2 tsp cornstarch
  • 3 tsp soy sauce
  • 1/4 tsp sugar
  • 3/4 tsp salt
  • 8 slices ginger, smashed
  • 1 large english cucumber, ends trimmed, halved lengthwise and cut on the diagonal into 1/4 inch thick slices

Young Stir Fry

PREPARATION
 
Set the Egg for direct cooking at 600 degrees F. ONce the Egg is steadily at this temperature, shut the bottom draft door and carefully open the lid.
Using a 14 inch flat bottomed carbon steel wok or Stir-Fry or Paella Pan, hea the pan until a bead of water vaporizes within 1 to 2 seconds of contact. Carefully add the oil and garlic and cook, stirring 30 seconds to 1 minute or until the garlic is light golden.
Remove the pan from the heat. Remove the garlic with a metal skimmer and put on a plate lined with paper towels. Carefully remove the oil from the wok and reserve. Wash the pan and dry it thoroughly. 
In a shallow bowl combine the pork, cornstarch, 1-1/2 tsp of soy sauce, sugar and 1/4 tsp salt. In a small bowl combine the remaining 1-1/2 tsp soy sauce and 1 tbsp cold water. 
Again, heat the wok or stir-fry pan over head until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tbsp of reserved garlic oil, add the ginger slices; then, using a spatula, stir fry the ginger until it is fragrant. Push the ginger to the sides of the wok, carefully add the pork, and spread it evenly in one layer in teh pan. Cook undistriburbed for 1 minute, letting the pork to sear. Then stir-fry 1 minute or until the pork is lightly browned but not cooked through. Add the cucumber and stir-fry 30 seconds or until well combined. Sprinkle on the remaining 1/2 tsp salt, swirl the reserved soy sauce mixture into the pan and stir-fry 1 minute longer or until the pork is fully cooked and the cucumber beings to wilt. Stir in the reserved garlic. 
 
Serve hot with rice. 

 

 

Spring Frittat - Traeger

February 23rd 2015

Ingredients 

  • 6 large eggs
  • 1/4 heavy cream, half and half, or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2  cup grated mozzarella or Cheddar cheese
  • 2 tablespoons chopped fresh chives (optional)
  • 2 tablespoons butter
  • 1 cup chopped fresh mushrooms
  • 4 spears of fresh asparagus, sliced into 1-inch pieces
  • 1/4 cup diced red bell peppers or sun-dried tomatoes
  • 1/2 cup diced ham

Spring Frittata

PREPARATION
 
Start the Traeger Grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. 
 
In a medium mixing bowl, combine the eggs, cream and salt and pepper. Whisk to combine. Stir in the chives, chees and set aside.
 
Melt the butter in a large oven-proof skillet, perferably nonstick or well-seasoned cast iron, oven medium heat on stovetop. Saute the mushrooms, asparagus, and red bell pepper until tender, about 5 minutes. Stir in the ham. Distribute the ingredients evenly over the bottom of the skillet. 
 
Pour the egg mixture evenly over the vegetables and meat. Place the skillet on the grill grate and cook the frittat until it is firm in the center and the lightly browned on the bottom, 15 to 20 minutes. 
 
Allow the frittata to cool for about 5 minutes before slicing into wedges and serving. 

 

 

Hoisin Shrimp and Pineapple Kabobs with Sesame-Ginger Slaw - Weber

February 16th 2015

Ingredients 

  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon peeled, grated fresh ginger
  • 1/2 teaspoon toasted sesame oil
  • 4 cups thinly sliced red cabbage
  • 1/3 cup hoisin sauce
  • 2 teaspoons hot chili-garlic sauce, such as Sriracha
  • 1/2 ripe, fresh pineapple, peeled cored, and cut into 24 one-inch chunks
  • 24 large shrimp (21/30 count), peeled and deveined, tails removed
  • vegetable oil
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon toasted sesame seeds or black sesame seeds

PREPARATION
 
If using bamboo skewers, soak in water for at least 30 minutes.
In a large bowl whisk the mayonnaise, lime juice, sugar, salt, ginger, and sesame oil. Add the cabbage and toss to coat. Refrigerate until ready to serve. 
In a large bowl stir the hoisin and sriracha. Add the pineapple chunks and shrimp and turn to coat. Cover and marinate at room temperature for 15 minutes. 
Prepare the grill for direct cooking over high heat, 450 to 550 degrees F. 
Thread three pineapple chunks and three shrimp on each skewer. Discard any remaining marinade. Lightly brush the pineapple and shrimp with vegetable oil. Grill the kabobs over direct high heat, with the lide closed, until the shrimp are slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once or twice. 
Remove the slaw from the refrigerator and fold in the cilantro and sesame seeds. Serve the kabobs warm with the slaw. 

 

Garlic Cheddar Flatbread - Big Green Egg

February 9th 2015

Garlic Olive Oil Ingredients 

  • 2/3 extra-virgin olive oil
  • 1/4 cup fresh thyme sprigs, lightly packed
  • 8 large cloves garlic, peeled and sliced

Flatbread Ingredients 

  • 1-1/2 warm water (110 degrees F)
  • 2 teaspoons sugar
  • 1 (1/4 ounce) package active dry yeast
  • 3-1/4 to 3-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 8 ounces cabot extra sharp cheddar or cabot sharp cheddar, grated (about 2 cups)

flatbread1 use

PREPARATION
 
To Make Garlic-Thyme Oil:
 
Set EDD for indirect cooking (with plate setter) at 350 degrees F.
 
In a Stir Fry/Paella Pan, combine oil and thyme. Submerge thyme sprigs in oil and place on EGG until thyme is sizzling throughout. Remove from heat. Stir in garlic and let stand for about 2 hours.
 
Pour oil through strainer into small jar, pressing any remaining oil out of solids. Cover and refrigerate until needed or up to 10 days. 
 
To Make Flatbread:
 
In bowl of a mixer fitted with dough hook, combine warm water and sugar, stirring until sugar is dissolved. Sprinkle yeast on top and let stand until yeast is dissolved and foamy, about 10 minutes.
 
Add 3 cups of flour, oil and salt; knead micture on medium speed for 5 minutes until smooth and elastic, adding more flour as needed if dough doesn't clean side of bowl (it will still be slightly sticky).
 
Add cheese and knead for about 1 minute longer until well mixed in. 
 
Place dough in a well oiled bowl, turning to coat, cover with plastic wrap and set aside to rise until doubled in volume, about 1 to 2 hours. 
 
Set EGG for indirect cooking with plate setter at 425 degrees F.
 
Punch down dough and divide into 4 equal pieces. Press each piece into approximate 10-inch round. Brush top of each round wiht some garlic oil. 
 
Place rounds oiled-side-down on pizza/baking stone and cook until browned on underside, this should take about 2 to 4 minutes. 
 
Brush top with additional garlic-thyme oil, turn rounds over with tongs and cook until browned on second side and cooked through to center. This should take about 1 to 2 minutes longer. 
 
Remove to cutting board. Drizzle with any remaining garlic-thyme oil, cut into pieces and serve warm. 

 

 

Chicken Pot Pie - Traeger

February 6th 2015

Ingredients 

  • 2 tablespoons butter
  • 1 small to medium onion, diced
  • 1 stalk celery, diced
  • 2 cups homemade chicken or turkey gravy, or jarred gravy such as Boston Market
  • 1/2 cup cream or milk
  • 1-1/2 cups frozen peas and carrots, thawed
  • 2 teaspoons dry sherry (optional)
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme leaves
  • 3 to 4 cups cooked skinless chicken or turkey meat, diced into cubes
  • salt and freshly ground black pepper
  • flour for dusting the counter tops
  • 1 sheet frozen puff pastry, such as Pepperidge Farm
  • 1 egg, beaten with 1 tablespoon of water

 

Chicken Pot Pie

PREPARATION
 
Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook 3 to 5 minutes, or until the onion is translucent. Stir in the gravy or cream and heat gently. Add the peas and carrots, sherry (if using), poultry seasoning, thyme leaves, and chicken or turkey meat and simmer for 5 to 10 minutes. Add salt and pepper to taste. 
 
Coat 4 individual serving cassarole dishes or bowls with cooking spray. Divide the gravy and chicken mixture among them. 
 
Unroll the puff pastry sheet on a lightly floured countertop. Let thaw slightly. Cut it into four equal pieces, each large enough to fit over the casserole dishes. Make several small slits in the center to let the steam escape. Positio on top of the pot pie filling, crimping any overhang. Brush lightly with the egg wash. Transfer the pot pies to a rimmed baking sheet lined with foil.
 
When ready to cook, start the Traeger on Smoke with the lid open until the fire is established. Set the temperature to 400 degrees F and preheat with the lid closed, for 10 to 15 minutes. 
 
Bake the pot pies for 30 minutes or until the puff pastry is nicely browned and filling is bubbling. Serve hot. 

 

 

 

Grilled Flat Bread with Three Toppings - Weber

January 26th 2015

Flat Bread Ingredients 

  • 1-1/2 cups warm water (100 to 110 degrees F)
  • 1 package rapid-rise active dry yeast
  • 1/2 teaspoon granulated sugar
  • 4-1/2 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt

White Bean Puree with Roasted Garlic Ingredients 

  • 1 small head garlic
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 can (15 ounches) cannellini or navy beans, rinsed
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup loosely packed fresh italian parsley leaves
  • 2-3 small fresh sage leaves

Tomato Tapenade Ingredients 

  • 1/2 cup pitted kalamata olives, drained
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1 small garlic clove or several roasted garlic cloves
  • 3-4 tablespoons extra-virgin olive oil
  • 1/4 cup loosely packed fresh basil leaves
  • 2 tablespoons capres, drained
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

Blue Cheese-Walnut Spread Ingredients 

  • 4 ounces crumbled blue cheese, such as maytag or danish
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup walnuts, lightly toasted and coarsely chopped
  • 1/4 cup minced shallot
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • finely chopped fresh italian parsley leaves

PREPARATION
 
For the Flat Bread:
In the bowl of an electric stand mixer, combine the water, yeast and sugar. Stir briefly and let stand for 5 minutes or until the top surface has thin, frothy layer (this indicates that the yeast is active). Add the flour, oil and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and thighly cover the bowl with plastic wrap. Allow the dough to rise in a warm palce until it has doubled in size, about 90 to 120 minutes. 
 
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F).
 
Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions, 2 to 3 ounces each. Using your fingers and the palms of your hands (oil them too), stretch the dough to length of about 8 inches. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. Stack the pieces of dough between sheets of parchment paper. 
 
Brush the cooking grates clean. Carefully lay the bieces of dough, a few at a time, over direct medium heat. Within 1 to 2 minutes the undersides of the dough should be crisp, darken, and harden, and the tops will puff slightly. Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute. If desired, keep warm over indirect heat. Serve warm or at room temperature with the toppings of your choice. 
 
For the White Bean Puree with Roasted Garlic:
Prepare the grill for indirect cooking over medium heat, 350 to 450 degrees F.
 
Remove the loose, papery outer skin of the head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of the oil over the top of the clvoes. Forld up the sides to make a sealed packet, leaving a little room for the expansion of steam. Grill over indirect medium heat with the lid closed, until the cloves are soft. This should take about 45 to 60 minutes. 
 
In the bowl of the food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin, and then add and puree the beans. Add the remaining 2 tablespoons of oil, the lemon zest, lemon juice, salt and pepper. Add the parsley and sage and crocess to give the puree a consistency that resembles the texture of hummus. If necessary, add additional oil to create a smoother consistency. 
 
For the Tomato Tampenade:
In the bowl of the food processor, pulse the olives, tomatoes, and the garlic several times to coarsley chop them. Add in 3 tablespoons of the oil and the rest of the ingredients. Continue to puree unti the mixture is well combined. Add the remaining tablespoon of oil if the tapenade seems too chunky. 
 
For the Blue Cheese-Walnut Spread:
Using a fork or an electric stand mixer fitted with the paddle attachment on low speed, mix the blue cheese and butter to form a semi-smooth spread. It's okay if there are some chunks of blue cheese. Fold in the remaining ingredients, including parsley to taste. 
 
 
 
 

Habanero Cheddar Grilled Cheese - Big Green Egg

January 19th 2015

Ingredients 

  • 3 medium jalapeno peppers
  • 1 tablespoon olive oil
  • 1 tablespoon cabot salted butter, softened
  • 4 slices multi-grained bread
  • 4 ounces cabot hot habanero cheddar, grated (about 1 cup)
  • 2 ounces cabot regular cream cheese
  • 4 ounces wholly guacamole

 

guac sandwich

PREPARATION
 
Set the EGG for direct cooking at 350 degrees F. 
Cut jalapenos in half lengthwise and remove seeds and ribs. In a small bowl, toss peppers with oil until well coated. Place skin-side down on cooking grid or perforated cooking grid for about 5 minutes or until skin is browned and blistered. Transfer to small plastic bag to let skin loosen. When cool enough to handle, remove the skin and chop peppers. 
Butter the ouside of each slice of bread. Mix cheddar with cream cheese; spread mixture on unbuttered side of two of the bread slices. Top each with half the guacamole and jalapenos. Add remaining bread slices, butter side out. 
Transfer to half moon cast iron griddle and cook until golden brown on underside, then turn and cook until second side is golden and cheese is melted. 
 
If this is too hot, substitue cabot chipotle cheddar for less heat. 

 

 

Roast Pork Loin with Mango Salsa - Traeger

January 12th 2015

Meat 

  • 1 5-6 lb boneless pork loin

Rub Ingredients:

  • 1 teaspoon chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Salsa Ingredients 

  • 1 cup diced pineapple
  • 1 cup diced mango
  • 1 cup diced strawberries
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

PREPARATION
 
Coat the pork loin with the rub mix; set aside.
Chop and combine all salsa ingredients; refrigerate. 
When ready to cook, start the Traeger grill on Soke with the lid open until the fire is established. This should take about 4 to 5 minutes. Set the temperature to 450 degrees F and preheat with lid closed for 10-15 minutes. 
Place the pork loin on hte grill and turn every few minutes, closing the lid between each turn, until it is seared all around. Reduce heat to 350 degrees F. Cook until the meat reaches an internal temperature of 150 degrees F.
Remove from the grill and let rest for 10-15 minutes. Slice in 1/2 inch thick pieces. Top with salsa and serve.  

 

 

 

 

Fire-Roasted Tomato and Bread Soup - Weber

January 5th 2015

Ingredients 

  • 4 cups chicken broth
  • 2 slices day-old Italian bread, each 1/2-inch thick
  • 1/2 small red bell pepper, cored and seeded
  • 25 plum tomatoes, halved, cored, and seeded
  • 1 medium onion, peeled, cut in 1/2-inch slices
  • extra-virgin olive oil
  • 1/4 cup lightly packed basil leaves
  • 1 rib celery, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

PREPARATION
 
Prepare the grill for direct cooking over medium heat of 350 to 450 degrees F.
 
In a large stockpot combine the chicken broth and bread. Set aside while you prepare the grill for vegetables. 
 
Flatten the pepper half with the palm of your hand. Brush the pepper, tomato halves, and onion slices with oil. Brush the cooking grates clean. Grill the vegetables over direct medium heat, with the lid closed as much as possible, until lightly charred, turning once. The pepper and tomatoes will take 6 to 8 minutes and the onion will take 8 to 12 minutes. When the pepper and tomatoes are cool enough to handle, remove their skins. Roughly chop all the grilled vegetables.
 
Add the grilled vegetables, the basil, celery, garlic, salt, and pepper to the stockpot and simmer over low heat for 45 minutes. Only stir occasionally. Serve with crusty Italian bread, if desired. 

 

 

Shepherd's Pie - Big Green Egg

January 2nd 2015

Ingredients 

  • 2 pounds russet potatoes, peeled and cut into 1 inch cubes
  • 3/4 cup milk
  • 6 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 3 medium carrots, chopped
  • 4 tbsp dizzy gourmet down and dizzy seasoning
  • 1 pound ground beef or lamb
  • 1 pound ground sage sausage
  • 4 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 cups beef broth
  • 3/4 cup frozen peas

Shepherd's Pie

 
PREPARATION
 
Set the EGG for direct cooking at 350 degrees F.
 
Add Dutch Oven to the cooking grid. Place potatoes in dutch oven  and cover with water by 2 inhces. Bring to a boil and cook 16 to 18 minutes or until tender. Drain potatoes, set aside in a large bowl. In the dutch oven, heat milk, butter, salt and pepper; stir until butter is melted. Pour milk mixture into bowl with potatoes; mash unti smooth. Set aside. 
 
Return clean dutch oven to the cooking grid and add olive oil; heat until almost smoking. Add onions and carrots and cook 8 to 10 minutes until vegetables are softened but not browned, stirring occasionally. Add meat and the Down and Dizzy Seasoning and cook until no longer pink. Add tomato paste and Worcestershire sauce; cook 7 to 8 minutes or until nearly evaporated. Stir in peas; transfer mixture to a deep dish baking stone or 2 quart baking dish. 
 
Add the plate setter to the egg and stabilize the temperature at 350 degrees F. Spread the mashed potatoes in an even layer over the mixture; sprink with additional Dizzy Courmet Down and Dizzy seasoning. Bake for 35 minutes or until filling is hot and bubbly and potatoes begin to brown. 
 
Serve Warm 

 

 

 

Baked Sweet Potatoes with Maple-Cinnamon Butter - Traeger

December 29th 2014

Ingredients 

  • 16 tablespoons (2 sticks) butter, at room temperature
  • 1/4 cup pure maple syrup, perferably Grade B
  • 1/2 teaspoon cinnamon, or more to taste
  • 8 sweet potatoes, scrubbed

 

Baked Sweet Potatoes with Maple-Cinnamon Butter

 

PREPARATION
 
Make the Maple-Cinnamon Butter: In a mixing bowl, combine the butter, maple syrup, and cinnamon and white with a wooden spoon. (Alternatively, blend the ingredients using a hand-held mixer or stand mixer.) Transfer to a small bowl or crock, cover and chill until serving time. 
 
When ready to cook, start the Traeger Grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes. 
 
Arrange the sweet potatoes on the grill grate and bake until soft. This should take about 60 to 90 minutes, depending on the size of the the potatoes. Make a slit in the side of each, and squeeze the ends gently to fluff. Serve hot with Maple-Cinnamon Butter. 

 

 

Holiday Beef Tenderloin - Weber

December 22nd 2014

Ingredients 

  • 1 whole head garlic
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 beef tenderloin, 3-1/2 to 4 pounds
  • 3 tablespoons whole pink peppercorns
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

 

 

PREPARATION
 
Remove the loose, papery outer skin of the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle 1 teaspoon of the oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the exansion of steam.
 
Prepare the grill for indirect cooking over medium heat, 350 to 450 degrees F. 
 
Brush the cooking grates clean. Grill the garlic packet over indirect medium heat with the lid closed, unti the cloves are soft. This should take about 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons oil and mash the garlic and oil together with a fork to form a paste. 
 
Trim the tenerloin of an excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat. 
 
In a small bowl combine the peppercorns, rosemary, salt and pepper. Mix well and press into the paste on the top and sides of the tenderloin. 
 
Allow the tenderloin to stand at room temperature for 15 to 30 minutes before grilling. Grill over indirect medium heat, with the lid closed, until the interla temperature reaches 125 to 130 degrees F for medium rare. This should take about 30 to 40 minutes. 
 
Remove from the grill and let rest for 5 to 10 minutes before cutting and service. This will allow the temperature to keep rising, this should be from 5 to 10 degrees. Cut into 3/4 to 1-inch slices and serve warm. 

 

 

 

 

Sage Brushed Lamb - Big Green Egg

December 15th 2014

Ingredients 

  • 2 lbs Northstar Lamb Loin or Rib Chops
  • 9 oz. fresh sage
  • 2 cloves garlic
  • 3-5 sprigs fresh thyme
  • 2-4 oz olive oil
  • pinch kosher salt
  • pinch black pepper

 

sage lamb 2 use

 

PREPARATION
 
Start by taking the sage in your hands and pulverizing the herb to crush and damage the leaves, releasing the essential oils. This ensures that the flavors will encompass and compliment the lamb. 
 
Lay the herbs in the bottom of a large mixing bowl resembling a nest. Crush the garlic and thyme and toss them in your mixing bowl as well. Lay the lamb chops inside the bowl as single layer as possible. Drizzel the olive oil over the chops, then season generously with salt and pepper. 
 
Toss the contents of your bowl with your hands, paying attention so that each chop gets a healthy coating. Now, cover right with plastic and allow the chops to soak for at least four hours. 
 
Set the EGG for direct cooking at 300 degrees F.
 
Sear the chops n a piping hot cast iron and finish with a couple tabs of butter, basting the lamb to a beautiful medium rare. 
 
Makes 4 servings. 

 

 

 

 

 

Crispy Buttered Parmesan Potatoes - Traeger

December 8th 2014

Ingredients 

  • Nonstick cooking spray
  • 2 large baking potatoes, perferably russet, 12 ounces each
  • 3 tablespoons butter, melted
  • 2 teaspoons lemon juice
  • a generous 1/2 cup grated parmesan
  • 1 teaspoon crumbled dried thyme or basil leaves
  • freshly ground black pepper

 

Crispy Buttered Parmesan Potatoes

 

PREPARATION
 
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat with the lid closed for about 10 to 15 minutes. 
 
Spray a baking sheet with nonstick cooking spray. 
 
Scrub the potatoes with a vegetable brush under cold running water; dry on paper towls. Cut each potato in half lengthwise.
 
Combine the butter and lemon juice in a small bowl and brush on the cut sides of the potatoes. 
 
Mix together the grated parmesan, dried thyme and black pepper on a sheet of foil or wax paper. Dip the cut side of each potato in the parmesan mixture, pressing firmly to encourage the cheese to adhere. Transfer the potato halves, cut side down to the prepared baking sheet. 
 
Bake the potatoes until they are tender and the cheese is lightly browned and bubbling, 40 to 45 minutes. Use a thin-bladed spatula to transfer the potatoes to a platter. 
 
Serve warm. 
 

 

Turkey and Vegetable Shepherd's Pie - Weber

December 1st 2014

Ingredients 

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 teaspoon minced garlic
  • 1 medium carrot, finely chopped
  • 2 ribs celery, finely chopped
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or turkey broth
  • 2 cups chopped cooked turkey
  • 1 cup frozen peas
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups mashed potatoes

 

 

PREPARATION
 
Prepare the grill for indirect cooking over medium heat, 350 to 450 degrees F. 
 
In a large skillet over medium heat, warm the oil. Add the onion and garlick to cook until it starts to turn golden brown, about 3 minutes, stirring occasionally. Add the carrot, celery, and flour and cooking for 1 minute,stirring constantly. Add the broth and bring to a boil over medium-high heat. Reduce teh heat to medium-low and summer until slightly thickened. This should take about 10 minutes. Remove from the heat and stir in teh turkey, peas, thyme, salt and pepper.
 
Put the turkey mixture in a grill-proof 10 inch pie dish and top with mashed potatoes, spreading them in an even layer. Place the pie dish on a sheet pan to catch any of hte juices that might spill out. 
 
Transfer the pie dish on the sheet pan to the grill and place over indirect medium heat. Close the lid and cook until the turkey mixture is bubbling and the potatoes are heated through. This should take about 25 to 30 minutes. Remove from the grill and let cool for a few minutes before serving. 

 

 

Turkey Breast with Cranberry-Pecan Stuffing - Big Green Egg

November 24th 2014

Ingredients 

  • 9 tablespoons unsalted butter, divided
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1 cup toasted or stale 1/4-inch bread cubes
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup pecans, toasted and chopped
  • 2 teaspoons minced fresh sage leaves
  • kosher salt
  • freshly ground black pepper
  • 1 boneless turkey breast half (with skin), 2-1/2 to 3 pounds, butterflied
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth

 

 

PREPARATION
 
Prepare the EGG for indirect cooking by using a plate setter. Preheat the EGG to medium heat, 350 to 450 degrees F.
 
In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the onion and celery and cook until tender, 6 to 8 minutes, stirring occasionally. Remove the skillet fromthe heat. Add the bread cubes, cranberries, pecans, sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix until all the bread is moistened. Let cool.
 
Place the butterflied turkey breast, skin side down, on a large cutting board. Lay a sheet of plastic wrap on top. Using a meat mallet or a samll, heavy skillet, pound the meat to an even 3/4-inch thickness and is roughly 14 by 8 inches. Season both sides with salt and pepper.
 
Spread the stuffing over the turkey breast, leaving an empty margin of at least 1 inch all the way around the edges. Then roll the turkey breast lengthwise, creating a cylinder. Tie with butcher's twine at 2-inch intervals to secure the stuffing. Brush the turkey breast all over with 2 tablespoons softened butter. 
 
Place the turkey breast, skin side up, on a rack set inside a roasting pan. Grill with the lid closed until instant-read thermometer inserted into the thickest part of the stuffed breast registers 160 to 165 degrees F. Cooking should take about 45 minutes. Transfer the turkey to a cutting board and let rest for 15 minutes. Meanwhile, make the gravy. 
 
Remove the rack from the roasting pan and place the drippings into a sauce pan on the stovetop over medium heat. Remove and discard any pices of the stuffing that might have fallen out. Melt the remaining 4 tablespoons of butter in a pan and add the flour. Whisk the mixture andlet it cook until golden brown, about 2 minutes. Add the broth 1/2 cup at a time, whisk each additional and scraping the bits from the bottom of the pan until thoroughly mixed. Bring the gravy to a simmer over medium-high heat. Continue to cook until the gravy reaches the consistency you like, 5 to 10 minutes. Season with salt and pepper. 
 
Remove the twine and cut the turkey crosswise into thick slices. Serve warm with the gravy. 

 

 

Kentucky Pork Tenderloin - Traeger

November 17th 2014

Ingredients 

  • 2 pork tenderloins, each about 1 to 1-1/4 pound
  • 1/3 cup Kentucky bourbon or apple juice
  • 1/4 cup soy sauce, preferably low-sodium
  • 1/4 cup packed brown sugar
  • 2 tablespoons Dijon-style mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced

 

Kentucky Pork Tenderloin

 

PREPARATION
 
Trim any silverskin from the tenderloins with a sharp knife. Place in a large resealable plastic bag. 
 
Make the marinade in a small mixing bowl or even directly in the resealable bag, combine the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, and pepper and whisk or mash to mix. Stir in the onion and garlic. 
 
Pour over the tenderloins and refrigerate for 8 hours or overnight. 
 
When ready to cook, start the Traeger grill on Smoke with the lid open for 4 to 5 minutes until the fire is established. Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
 
Remove the pork from the marinade and scrape off any solid ingredients (onions or bits of garlic). Discard the marinade. 
 
Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature is 145 degrees F when read on an instant-red meat thermometer. (The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160 degrees F.)
 
Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2-inch slices. 
 

 

Chicken and Pepper Nachos - Weber

November 10th 2014

Paste Ingredients 

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons prepared chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin

Other Ingredients 

  • 2 boneless, skinless chiken breast halves, each about 6 ounces
  • 2 large poblano chile peppers, each halved lengthwise, stemmed, and seeded
  • 1 large red bell pepper, halved lengthwise, stemmed, and seeded
  • 1 bag (14 to 16 ounces) sturdy tortilla chips
  • 1 pound coarsley grated pepper jack cheese
  • 5 scallions (white and light green parts only), finely chopped
  • 1/2 cup roughly chopped cilantro leaves
  • 1 cup store-bought tomato salsa (optional)
  • 1/2 cup sour cream (optional)

 

 

PREPARATION
 
In a medium bowl mix the paste ingredients. Add the chicken breasts to the bowl, turn to coat them evenly, and then transfer them to a plate, leaving any remaining pste in the bowl. Allow the chicken breasts to marinate at room temprature for 20 to 30 minutes before grilling. 
 
Prepare the grill for direct and indirect cooking over. 
 
Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, over direct medium heat, with the lid closed until the meat is firm to the touch and opague all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, grill the poblano and bell peppers over direct medium heat until tender, 8 to 12 minutes, turning occasionally. Remove from the grill and cut the chicken breasts into bite-sized pieces. Scrape away and discard the blackened skins from the peppers. Cut the peppers into bite-sized pieces. 
 
Layer the tortilla chips, chicken pieves, peppers, cheese, and scallions on two large sheet pans lined with parchment paper. Place the sheet pans over indirect medium heat (you will probably need to cook the nachos in two batches), close the lid, and coo until the cheese is melted, 5 to 10 minutes. Remove from teh grill, and sprinkle with cilantro, and serve immediately with the salsa and the sour cream, if using. 

 

 

Grilled Root Vegetable Salad with Bacon and Chives - Big Green Egg

November 3rd 2014

Ingredients 

  • 2 pounds mixed root vegetables (such as sweet potatoes, squash, rutabaga or turnips), peeled and cut into 1/2 inch thick slices
  • 1 medium yellow onion, cut crosswise into 1/2 inch slies
  • 1 red bell pepper, roasted, peeled, and diced
  • 6 (1/2 ounce) slices nitrite-free turkey bacon, cooked and crumbled
  • 1/4 cup chopped fresh chives or scallions

Grilled Veggies

PREPARATION
 
Set the Egg for direct cooking at 350 degrees F. 
 
Lightly coat the cooking grid (off the grill) with cooking oil spray and place over the hot coals. Arrange the vegetables on the oiled rack. 
 
Lightly coat the top of the vegetables with cooking oil spray. Grill the vegetables until tender, turning once for about 10 minutes total. Remove from the Egg and let cool for 5 minutes, or until cool enough to handle. 
 
While the vegetables are grilling, combin the cooked bacon and chives or scallions in a medium bowl.
 
When vegetables are cool enough to handle, cut them into 1/2 inch chunks. Add to the bowl and toss gently to combine. Serve immediately. 

 

 

Thai-Style Beef Skewers with Chili Glaze - Traeger

October 27th 2014

Ingredients 

  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 1 lime, juiced
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 pounds beef sirloin, trimmed and cut into 1-1/4 inch cubes
  • 1/2 of red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
  • Traeger Mandarin Glaze Barbecue Sauce, or your favorite Asian sweet chili sauce
  • 1/2 cup dry-roasted peanuts (salted or unsalted), coarsely chopped
  • Bamboo or metal skewers

 

Thai-Style Beef Skewers With Chili Glaze

 

PREPARATION
 
Make the marinade in a small bowl, whisk together the oil, soy sauce, lime juice, garlic, ginger, sugar, and black pepper. Transfer the meat into a large bowl or resealable plastic bag and pour the marinade over the meat, turning to coat each piece thoroughly. Refrigerate for 2 to 4 hours, or longer if desired. 
 
Drain the marinade off the sirloin cubes (discard the marinade) and pat them dry with paper towels. Thread the meat on the skewers, keeping the pieces close together to minimize exposure of the skewer to the heat. (Soaking the wooden skewers helps to minimize burning the ends.)
 
When ready to cook, start the Traeger Grill on Smoke with the lid open unti the fire is established, this should take about 4 to 5 minutes. Set the temperature to 450 degrees F on high and preheat with the lid closed for about 10 to 15 minutes. 
 
Arrange the skewers on the grill grate and cook for 2 to 4 minutes on each side or until the desired doneness is reached. The last few minutes of grilling, baste the kebabs with the Traeger Mandrain Glaze. To serve, sprinkle with the diced red peppers and chopped peanuts. 

 

 

 

Barbecue Bread - Weber

October 20th 2014

Ingredients 

  • 1-1/2 cup luke-warm water
  • 1/8 cup of sugar
  • 1 package active dry yeast
  • 1/6 cup oil
  • 1-1/2 teaspoon salt
  • 3 cups flour

 

PREPARATION
 
Mix water, sugar, salt and yeast in a large glass bowl and let activate (foam is starting to build), speed up this process by placing bowl in the oven at the lowest temperature possible.
 
Add oil and flour and using a kneading hooks form a coherent dough. 
 
Let rise in a warm place until the dough has doubled in size. This should take about an hour.
 
Grease your cast iron or dutch oven and lightly dust with flour. Place it on the grill and preheat. 
 
When the grill is hot, form the dough into a loaf and place into the pot, place the lid on top and turn the grill to the lowest setting possible, this should be around 350 to 375 degrees F. Remeber to use bbq mitts to protect your hands.
 
Close the lid of the grill and let it cook for about 25 minutes, then remove the lid and insert an instant read thermometer or a meat thermometer. The bread is done when the internal temperature is around 200 degrees F. Total baking time will be around 40 minutes. 
 
Remove the pot from the grill using oven or bbq mitts and flip the loaf onto a cutting board to cool slightly.
 
Serve warm.  

 

 

 

Smoked Pumpkin Pie - Big Green Egg

October 13th 2014

Ingredients 

  • 2-1/4 cups smoked pumpkin puree
  • 1 cup half and half
  • 2 eggs
  • 1/3 cup brown sugar
  • 2 tablespoons molasses
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon powdered ginger
  • 1/8 teaspoon allspice
  • 1 frozen pie shell, 9 inch thawed

 

 

PREPARATION
 
Preheat the EGG to 350 degrees F. Place thawed pie crust into a metal pie tin and using a fork, prick the center of the crusts in about 5 different spots. Once the Egg has reached temperature, bake pie crust for 10 minutes.
 
Meanwhile, combine the remainging ingredients. Remove crusts from the Egg and pour in filling. Do not over fill. Reduce heat to 325 degrees in the egg and bake pie for 50 to 60 minutes. Remove from the grill and allow to cook before serving. 

Serves 8

 

 

Roasted Brussels Sprouts with Bacon - Traeger

October 6th 2014

Ingredients 

  • 2 pounds fresh brussels sprouts
  • 2 tablespoons olive oil or vegetable oil
  • salt and freshly ground black pepper
  • 6 strips of thick-cut bacon, diced
  • 1 small onion, diced
  • 1/2 cup chicken broth
  • 1 tablespoon basalmic vinegar (optional)

 

Roasted Brussels Sprouts with Bacon

PREPARATION
 
Trim the root end of the brussels sprouts and remove any loose, discolored, or damaged laves. Slice each in half through the root end. Transfer the halves to a mixing bowl and toss with the olive oil and salt and peper to taste. Then tip onto a rimmed baking sheet and arrane in a single layer, at least half cut sides down. 
 
When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established. This should take about 5 minutes. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. 
 
Arrange the baking sheet on the grill on grate, and roast the brusels sprouts until they beging to brown, about 20 minutes. 
 
Meanwhilem, put the bacon in a cold frying pan. Saute until the bacon begins to render its fatm, then add the diced onion and saute for 3 to 5 minutes until the onion is translucent and the bacon is beginning to brown. (Do not cook the bacon until crisp as the bacon will continue to cook on the grill.) 
 
Using a thin metal spatula, turn the brussels sprouts. Add the bacon and onion mixture along with the chicken broth and balsamic vinegar, if using, to the pan. Continue to cook the brussels sprouts until they are tender, about 10 minutes more. Transfer to serving bowl. 
 
Serve hot
 

Shrimp Nachos with Avocado - Tomatoe Salsa - Weber

September 29th 2014

Salsa Ingredients 

  • 2 ripe Hass avocados, cut into 1/4-inch dice
  • 1 large vine-ripened tomato, ste and seeds removed, cut into /4-inch dice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1 garlic clove, minced or pushed through a press
  • 1/2 teaspoon ground cumin

Other Ingredients 

  • Kosher salt
  • freshly groun black pepper
  • 1 ear fresh corn, husked
  • extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile power
  • 20 large shrimp (21/30 count), peeled and deveined, tails removed
  • 6 ounces torilla chips
  • 8 ounces coarsley grated sharp cheddar cheese
  • 4 scallions (white and light green parts onlin), thinly slided, white and green parts seprated
  • 1 small jalapeno pepper, stemmed and seeded, finely chopped
  • 1 tablespoon chopped fresh cilantro

 

PREPARATION
 
Combine the salsa ingredients. Season with 14/2 teaspoon salt and 1/4 teaspoon pepper. 
 
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F) and preheat a perforated grill pan for 10 minutes. 
 
Lightly brush the corn with oil, and then grill over direct medium heat, with the lid closed, until browned in spots and tender, 8 to 12 minutes, turning as needed. Allow to cool, and then cut the kernels from the cob.
 
Combine the cumin, chile powder, 1/2 teaspoon salt, 1/2 teaspoon pepper. Brush the shrimp with oil and season evenly with the spice. Spread the shrimp in a single layer on the grill cooking over direct medium heat, with the lid closed, until firm to the touch an opaque in the center, 2 to 4 minutes, turning once. Wearing insulated barbecue mitts, remove the grill pan and ship from the grill and transfer the shrimp to a work surface. Cut each shrimp crosswise in half. 
 
Prepare the grill for indirect cooking over medium heat. 
 
Spread the tortilla chips on the bottom of a 12 inch cast-iron skillet. Scatter the cheese evenly over the chips, an then the corn, the while part of the scallions, and the jalapeno. Cook over indirect medium heat, with the lid closed, until the cheese is melted, 8 to 10 minutes. During the lat 2 minutes of cooking time, add the shrimp on top of the nachos. Remove from the heat and garnish with the green parts of the scallions and cilantro. Serve warm with the salsa.

 

 

Buffalo Chicken Sandwich - Big Green Egg

September 22nd 2014

Ingredients 

  • 4 Nature's Own 100% Whole Wheat Sandwich Rolls, toasted, devided
  • 1/3 cup dry bread crumbs
  • 2 large boneless skinless chicken breast havles ( 6 to 7 ounces each)
  • nonstick cooking spray
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons finely chopped celery
  • 2 tablespoons crumbled blue cheese
  • 4 lettuce leaves
  • 1/2 cup Louisiana-style hot sauce

 

Buffalo Chicken2

 

PREPARATION
 
Set The Big Green Egg for indirect cooking at 400 degrees F. 
 
Pour 1/4 cup hot sauce into a small bowl. Place bread crumbs in a shallow dish. Cut each chicken breast crosswise in half to make a total of four equal weight portions of about 3 ounces each. 
 
Dip each chicken piece into sauce, then into bread crumbs to coat both sides. Place in greased baking pan. Spray tops of chick pieves lightly with nonstick cooking spray. Cook on the EGG for 20 minutes or until cooked through. 
 
Meanwhile combine sour cream, celery and cheese in a small bowl. Season with salt; set aside. Heat the remaining 1/4 cup hot sauce until warm. 
 
Place lettuce leaf and chicken piece on each toasted roll bottom. Spread 1 tablespoon hot sauce over chicken; top with dollop of cheese mixture. 
 
Makes 4 servings. Serve warm. 

 

 

Spicy Sausage Fatty - Traeger

September 15th 2014

Ingredients 

  • 16 ounces cream cheese
  • 3 jalapenos diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lbs. ground spice italian sausage
  • 1 lbs. ground maple breakfast sausage
  • 1 lbs. bacon
  • 2 roasted red bell peppers
  • smoked paprika

Spicy Sausage Fatty

PREPARATION
 
Mix together the cream cheese, diced jalapenos, garlick powder, onion powder, smoked paprika, and salt and pepper. Set aside.
 
Place a piece of plastic wrap over a large cutting board, spread the italian sausage out on the plastic making a large rectangle about 1/2 inch thick. Next, spread the maple sausage over the italian covering all but 1 inch on the front and the back followed by the cream cheese mixture. Place the roasted ball peppers over the sausage and it up as you would a cinnamon roll. 
 
When ready to smoke, start the Traeger on smoke with the lid open until the fire is established, this should take about 4 to 5 minutes. Set the temperature to 180 degrees F and preheat for 10 to 15 minutes. 
 
While the grill is preheating, make a bacon weave and set aside. Place your Fatty on the grill, let smoke for 1 hour. After 1 hour place bacon weave over the Fatty roll and turn the temperature to 325 degrees F, and cook for one or more hours or until the internal temperature reaches 160 degrees F. Let cool for 5 minutes and serve warm. 
 
 

 

Pulled Chicken Sandwhiches with Apple Cider and Cabbage Slaw - Weber

September 8th 2014

Sauce Ingredients 

  • 1 pint apple cider or apple juice
  • 1/2 cup ketchup
  • 2 tablespoons plus 1 teaspoon cider vinegar
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon granulated garlic 
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground cinnamon

Rub Ingredients 

  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chipotle chile powder

Slaw Ingredients 

  • 4 cups shredded coleslaw blend
  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider or apple juice 
  • 2 tablespoons cider vinegar
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 whole chicken legs, each 10 to 12 ounces, skin removed

6 hamburger buns, split

bread-and-butter pickled chips (optional)

 

PREPARATION
 
In a medium saucepan over medium-igh heat, bring the apple cider to a boil and boil until it has reduced to a 3/4 cup, about 10 to 12 minutes. Stir in the remaining sauce ingredients and return to a simmer. Reduce the heat to medium and continue simmering the sauce until it is slightly thickened, 8 to 10 minutes, stirring occasionally. Remove the saucepan from the heat and set aside. 
 
In a small bowl combine the rub ingredients. Stir in the oil to make a wet rub. Brush the chicken legs evenly on both sides with the wet rub. Allow the chicken legs to stand at room temperature for 20 minutes before grilling. 
 
Prepare teh grill for direct and indirect cooking over medium heat. 
 
Meanwhile, in a medium bowl combine the slaw ingredients and mix well. Set aside. 
 
Brush the cooking grates clean. Grill the chicken legs over indirect medium heat, with the lid closed as much as possible, until the juices run clear and meat is no longer pink at the bone. This should take about 50 to 60 minutes, turning once. Remove the chicken legs from the grill, transfer to a rimmed baking sheet, and let rest until cool enough to handle, about 10 minutes. Toast the buns, cut side down over direct medium heat with the lid closed for about a minute. 
 
Using two forks or your fingers, pull the chicken apart into shreds. Add the chicken to the saucepan with the sauce and heat over medium heat until hot, 2 to 3 minutes. Pile the chicken on the buns and top with coleslaw. Serve with bread-and-butter pickled chips, if desired. 
 
 

 

Mediterranean Mini Pizzas - Big Green Egg

September 1st 2014

Ingredients 

  • 4 Nature's Own Sandwich Rounds, any variety
  • 1/2 cup purchased basil pesto
  • 1/2 lb thinly sliced deli chicken or leftover cooked chicken
  • 1/4 cup sundried tomatoes in oil, drained, thinly sliced
  • 8 slices provolone cheese

 

Med Pizza 3

 

PREPARATION
 
Set your EGG for indirect cooking at 425 degrees F. 
 
Place sandwich round halves on cookie sheet, cut side down. Cook for 5 minutes or until lightly toasted. Remove from oven and turn over on cookie sheet. Carefully spread each half with pesto. 
 
Top evenly with chicken, sundried tomatoes and cheese. Cook an additional 5 to 7 minutes or until thoroughly heated and cheese is melted and bubbly. 
 
Makes 4 servings ( 8 mini pizzas total)

 

 

 

Steak House Wedge Salad with Blue Cheese Dressing - Traeger

August 25th 2014

Ingredients 

  • 2 cups peeled carrots, cut into 1-inch chunks ( 3 to 4 large carrots)
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 1 bulb fennel, trimmed and sliced through the root end
  • 1 to 2 golden beets, trimmed and cut into large dice
  • 4 small Yukon Gold potatoes, halved or cut into wedges
  • 4 small redskin potatoes, halved or cut into wedges
  • 1 medium red onion, peeled and cut into wedges through the root end
  • 2 turnips, peeled and cut into uniform-sized chunks
  • 1 head of garlic
  • 3 tablespoons good-guality extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1/4 cup dry sherry
  • Traeger Vegetable Shake, or salt and freshly ground black pepper to taste

 

Sherry-Roasted Root Vegetables

 

PREPARATION
 
Combine all the vegetables (except for the garlic) in a large roasting pan. Cut about 1/2-inch off the top of the garlic head. Place on a square aluminum foil, drizzle with 1 tablespoon of olive oil, and loosely twist the top of the foil to enclose the garlic. Put it in the pan with the other vegetables. Add thyme, sherry, and Vegetable Shake or salt and pepper to taste and mix gently. 
 
When ready to cook, start the Traeger grill on Smoke with the lid open for 4 to 5 minutes to allow the fire to become established. Set the temperature to 400 degrees F and preheat, lid closed, for about 10 to 15 minutes. 
 
Toast the vegetables, stirring occasionally, until they are tender and beginning to brown, about 1 to 1-1/4 hours. Unwrap the garlic and squeeze the softened garlic cloves onto the vegetables; stir to combine. Discard the papery garlic husks. Serve immediately. 

 

 

Steak House Wedge Salad with Blue Cheese Dressing - Weber

August 18th 2014

Ingredients 

  • 2 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
  • kosher salt
  • freshly ground black pepper
  • 1/3 cup buttermilk
  • 1/3 cup low-fat plain greek yogurt
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 3 ounces crumbled blue cheese
  • 4 plum tomatoes, each cut lengthwise in half
  • 1 red onion, about 1 pound, cut crosswise into 1/2-inch slices
  • 1 tablespoon vegetable oil
  • 1 large head iceberg, lettuce cut into quarters

 

PREPARATION
 
Season the steaks evenly with 1/2 teaspon salt and 1/4 teaspoon pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
 
Prepare teh grill for direct cooking over medium-high heat, 400 to 500-degree F.
 
In a small bowl whisk the buttermilk, yogurt, chives, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir in the blue cheese. Set aside.
 
Brush the tomatoes and onion with oil and season evenly with salt and pepper. Grill the tomatoes and onions over direct medium-high heat with the lide closed until the tomatoes are blistered and the onions are tender. The tomatoes should take about 6 to 8 minutes and the onions about 8 to 10 minutes. Cut the onion slices in half. 
 
Grill the steaks over direct medium-high heat, with the lid closed until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into thin slices. 
 
Place an iceberg lettuce quarter on each of the four serving plates, and then top with an equal amount of steak, tomatoes, onion, and dressing. Serve immediately. 

 

 

Caribbean Chicken - Big Green Egg

August 11th 2014

Ingredients 

  • 1 pound ground chicken
  • 1 (14.5 ounce) can Red Gold Petite Diced Tomatoes with Lime Juice & Cilantro, drained well
  • 1 egg, beaten
  • 1/2 cup bread crumbs
  • salt and pepper to taste
  • Lettuce leaf
  • Guacamole, avocado, or grilled pineapple slices
  • Mango Chutney or Fruit Salsa
  • Buns

 

Caribbean Chicken Burger

 

PREPARATION
 
Set the Big Green Egg for direct cooking at 350 degrees F. 
 
Combine ground chicken, Red Gold Tomatoes, egg and bread crumbs in a bowl. Form into patties and season with salt and black pepper.
 
Place on Egg and cook until desired temperature. 
 
Serve on toasted bun or lettuce leaf. 
 
Top with your favorite guacamole, avocado or grilled pineapple.
 
Top with Mango Chutney or Fruit Salsa. 
 
Serve Warm. 
 
 

 

 

 

 

 

 

 

Butternut Squash - Traeger

August 4th 2014

Ingredients 

  • 1 Butternut Squash
  • Olive Oil
  • Traeger Veggie Shake
  • Traeger Blackened Saskatchewan Shake

 

Butternut Squash

 

PREPARATION
 
Cut squash in half, length wise and lightly coat with a mixture of olive oil, Traeger Veggie Shake and Traeger Blackened Saskatchewan. Wrap in foil with 1/2 cup of water. Start your Traeger on Smoke with the lid open for 4 to 5 minutes to allow a fire to be established. Turn the Traeger to High and place the squash on the grill for 45 minutes. Remove from the grill, unwrap and enjoy! 
 
Serve Warm. 
 
 
 

 

California Burger with Guacamole Mayonnaise - Weber

July 28th 2014

Mayonnaise Ingredients 

  • 2 tablespoons grated white onion
  • 1 Hass avocado, pitted and peeled
  • 2 talbespoons mayonnaise
  • 2 plum tomatoes, cored, seeded, and chopped
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • 1 small garlic clove, grated
  • Kosher Salt

Other Ingredients 

  • 2 poblano chile pepprs
  • 1-1/2 pounds ground chuck (80% lean)
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 hamburger buns, split

 

 

PREPARATION
 
Rinse the onion in a fine mesh strainr under cold water and let the excess water drain off. In a medium bowl mash the avocado and mayonnaise together witha fork. Stir in the onion, tomatoes, cliantro, lime juice, and garlic. Season generously with salt. Cover the plastic wrap, pressing the wrap directly onto the surface, and set aside. (The mayonnaise can be prepared upt to 8 hours ahead.)
 
Prepare the grill for direct cooking over high heat (450 to 550 degrees F)
 
Brush the cooking grates clean. Grill the chiles over direct high heat, with the lid closed as much as possible, until the skin is blackened on all sides, about 10 minutes, turning occasionally. Transfer the chiles to a bowl and cover with plastic wrap to trap the skin. Let stand for 10 minutes. Remove the chiles from the bowl and peel off and discard the blackened skin, stems, and seeds. Chop the chiles into 1/2-inch dice. 
 
In a large bowl gently mix the ground chuck, chiles, salt, and pepper and shape into four patties of equal size and thicness, about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide the center of each patty so that the centers are about 1/2 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. 
 
Grill the patties over direct high heat with the lide closed as much as possible, until cooked to medium doneness. This should take about 8 to 10 minutes and turning the patties once which will prevent the patties from sticking to the grill. During the last minute of cooking time, toast the buns, cut side down, over direct heat. Top the burgers with the manonnaise spread and serve warm. 

 

 

Italian Turkey Burger - Big Green Egg

July 21st 2014

Ingredients 

  • 1 pound ground turkey
  • 1 (14.5 ounce) can Red Cold Diced Tomatoes with Basil, Garlic & Oregano; drained very well
  • 1 egg, beaten
  • 1/4 cup bread crumbs
  • salt and pepper to taste

Other Ingredients 

  • shredded Italian blended cheese
  • Italian bread
  • pasta sauce

 

 

PREPARATION
 
Combine ground turkey, Red Cold Tomatoes, egg and bread crumbs in a bowl. Mix well and form into patties and season with salt and pepper. Using your tumb, create an indentation in the middle of each pattt. This will help the patties keep their shape on the grill. 

Set the EGG for direct cooking at 450 degrees F. 

Place the patties onto the grill and cook to desired temperature. Flipping one or twice. 

While patties are cooking, toast the italian bread and warm the pasta sauce. 

Once patties are done cooking, place them on italian bread. Top with thick pasta sauce and sprinkle with shredded italian blend cheese. 

Serve warm. 

 

 

 

Grilled Peaches with Cinnamon Mascarpone - Traeger

July 14th 2014

Ingredients 

  • 1 cup mascarpone cheese or cream cheese
  • 2 tablespoons milk or cream
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons honey, warmed
  • 1 tablespoon butter, warmed
  • 1 tablespoon peach brandy (optional)
  • 6 ripe freestone peaches, halved and pitted
  • Mint sprigs, for serving

 

 

PREPARATION
 
Start the Traeger on Smoke with the lid open until the fire is established, this should take about 4 to 5 minutes. Set the temperature to High and preheat the grill, lid closed for 10 to 15 minutes. 
 
Using an electric mixer, beat the mascarpone cheese, milk, brown sugar, and cinnamon until light and fluffy. Set aside. If needed, it can be made up to 1 day ahead. Covered and chilled.
 
Combine the honey, butter, and peach brandy, if using, in a small bowl. Brush the cut sides of hte beaches with the mixture. 
 
Grill the beaches, cut side down, for 10 to 12 minutes or until they are nicely marked. 
 
Transfer to plates or bowls (two halves per serving) and top with a dollop of the mascarpone cheese mixture. Garnish with mint sprigs. 

 

 

Asparagus with Sherry-Bacon Vinaigrette - Weber

July 7th 2014

Ingredients 

  • 4-6 slices bacon (about 1/4 pound)
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 teaspoon minced garlic
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound asparagus
  • 1/2 small red onion, thinly sliced crosswise

 

PREPARATION
 
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F).
 
In a medium skillet over medium heat, lay the bacon in a single layer and cook until crisp, this should take about 8 to 10 minutes, turning occassionally. Drain the bacon on paper towels, reserving the bacon fat in the skillet.
 
Pour off all but 3 tablespoons of the bacon fat and return the skillet over medium heat. Add the thyme and garlic to the skillet and let me sizzle for aobut 10 seconds. Add the vinegar, salt, and peppper and then remove the skillet from the heat. 

Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps and its natural pout of tenderness, usually two-thirds of hte way down the spear. Using vegetable peeler, peel off the outer skin from the bottom half of each remaining spear. Put the asparagus on the plate or platter. Pour the vinaigrette over the asparagus. Turning the asparagus to coat them evenly. Finely chop the drained bacon. 

Brush the cooking grates clean. Grill the asparagus over direct medium heat, with the lid closed as much as possible, until browned in spots but not charred. THis hsould take about 6 to 8 minutes and turning occasionally. Arrange the asparagus on the serving platter. Sprinkle the bacon over the asparagus. Arrange the onions over the top and serve warm or at room temperature. 

 

 

 

Very Berry Pizza - Big Green Egg

June 30th 2014

Ingredients 

  • 1 cup ricotta cheese
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons sugar
  • 2 tablespoons finely chopped crystallized ginger
  • zest of 1/2 lemon, finley grated with a micro-plane or zester
  • 2 tablespoons all-purpose flour, for kneading the dough
  • 3/4 teaspoon ground cinnamon
  • 1 ball prepared pizza dough, at room temperature
  • 1/4 cup uncooked gritz or polenta, for rolling the dough
  • 2 tablespoons vegetable oil
  • 1/2 pint fresh blueberries, picked over
  • 1/2 pint fresh raspberries, picked over
  • 1/4 cup honey

 

 

PREPARATION
 
Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping. 
 
Sprink the work surface with flour. Mix the remaining 3 tablespoons sugar with cinnamon and knead it inot the dough. Set aside until ready to make pizza. 
 
Set the Egg for direct cooking at 400 degrees F. Preheat a pizza and baking stone. 
 
Roll out and shape the dough, add to preheated pizza stone and cook the first side of the crust. Use tons and turn the crust over. Continue cooking until the bottom side of the crust is well browned. 
 
Remove from the Egg and immediately spread it evenly with the ricotta mixture. Spread out the berries evenly over the top of the crust and ricotta mixture. Finish with a generous drizzle of honey. Slice and serve immediately. 
 
Serves 2 to 4

 

 

 

 

 

 

Pork Chops with Roasted Citrus Vinaigrette - Traeger

June 23rd 2014

Ingredients 

  • 2 quarts water
  • 1/3 cup kosher salt
  • 1/4 cup brown sugar
  • 1 medium onion, diced
  • 8 bone-in pork chops, 1-1/2 inch thick (6 to 8 ounces each)
  • Coarse ground black pepper

Vinaigrette Ingredients 

  • 1 lemons, preferably seedless, halved crosswise
  • 1/2 orange
  • 1 shallot or 1/2 small onion, finely diced
  • 1/4 cup rice wine vinegar or white vinegar
  • 2 teaspoons honey, or to taste
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra virgin olive oil
  • 1/4 cup finely chopped curly parsley

 

Pork Chops with Roasted Citrus Vinaigrette

 

PREPARATION
 
In a large nonreactive container, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar chrystals dissolve. Add the onion and the pork chops. Make sure the chops are submerged in the brine. Cover and refrigerate for 4 to 8 hours. 
 
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established. This should take about 4 to 5 minutes. Set the temperature to 450 degress (or High) and preheat, lid closed for 15 minutes. 
 
Drain the pork chops and rinse well under cold running water. Pat dry. Season the chops on both sides with black pepper. Discard the brine. 
 

Place the lemons and orange half, cut side down, directly on the grill grate. Roast for 15 minutes. Transfer to a place and let sit until cool enough to handle. Over a bowl, juice the lemons and the orange; you should have 5 to 6 tablespoons of juice. Discard any seeds that may be left in juice. Finely diced enough citrus rind for 2 tablespoons. Add to hte bowl along with the shallots, vinegar, honey and salt and pepper. Whisk the ingredients in the bowl. Slowly whisk in the olive oil. Stir in the parsley. Taste, adding more salt and or honey as needed. 

In the meantime, arrange the pork chops on the grill grate and grill, turning once or twice until the chops are nicely browned and register an internal temperature of 145 degrees F on an instant-read meat thermometer (about 15 to 18 minutes, total). With tongs, transfer the chops to a platter and let rest for 3 minutes. Drizzle the vinaigrette; serve the remaining vinaigrette on the side. 

Serve warm. 

 

 

 

Strip Steaks with Bourbon-Molasses Barbecue Sauce - Weber

June 16th 2014

Sauce Ingredients 

  • 1 small yellow onion, grated with juices (about 1/2 cup)
  • 1/2 cup ketchup
  • 2 ounces bourbon
  • 1/4 cup molasses
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons mustard powder
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1/8 teaspoon ground cayenne pepper or to taste

Other Ingredients 

  • 4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
  • Extra-Virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

 

 

 

 

PREPARATION
 
In a small saucepan whisk the sauce ingredients. Bring to a boil over medium heat, and then reduce the heat to a medium-low and simmer until the sauce thickened and reduced to 1-1/4 cups, 8 to 10 minutes, stirring freqently. Cool completely. Set aside 1/2 cup of the sauce for basting the steaks during grilling. Reserve the remaining sauce for serving. 
 
Lightly brush the steaks on both sides with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. 
 
Prepare the grill for direct and indirect cooking over high heat (450 to 550 degrees F.)
 
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once and brushing the tops and sides generously with the 1/2 cup sauce. Remove from the grill and let rest for 3 to 5 minutes. serve the steaks warm with the reserved sauce on the side. 

 

 

 

Salt Baked Snapper - Big Green Egg

June 9th 2014

Ingredients 

  • 4 pounds Kosher Salt
  • 3 egg whites
  • 1 whole snapper (4 to 5 pounds cleaned)
  • 1/4 cup extra-virgin olive oil
  • Lemon Wedges

 

  

 
 
PREPARATION
 
Set your Big Green Egg for direct cooking at 550 degrees F. 
 
Mix salt and egg whites in a big bowl and mix until light and fluffy. Spread 1/4 of the salt mixture on a thick pan covered with aluminum foil. Place cleaned fish onto the salt on the pan and cover with the rest of the salt mixture. 
 
Place the dish in the big green egg and cook until internal temperature reaches 130 degrees F. 
When done, let rest 10 minutes. Place fish on a platter and crack the salt crust with a hammer to reveal the tender fish. 
 
Servce warm with grilled lemon wedges, fennel and herb salad with olive oil. 
Makes 6 to 8 servings. 
 

 

 

 

 

 

 

Bacon-Wrapped Shrimp - Traeger

June 2nd 2014

Ingredients 

  • 1-1/2 pounds cleaned jumbo shrimp (18 to 20 shrimp), headless with tails on.
  • 1/4 cup olive oil or bvegetable oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 colve garlic, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped fresh rosemary or parsley
  • 10 strips of bacon
  • cheesy grits for serving (see above)

 

Bacon-Wrapped Shrimp

 

PREPARATION
 
Rince the shrimp under cold running water and dry thoroughly on a paper towl. Transfer to a resealable plastic bag or bowl.
 
Make the marinade: Combine the olive oil, lemon juice, lemon zest, garlic, salt, pepper and rosemary in a small jar with a tight-fitting lid and take vigorously until combined. Pour over the shrimp and refrigerate for 30 to 60 minutes.
 
About 30 minutes before you are ready to cook the shrimp, start the Traeger on Smoke with thee lid open until the fire is established, this should take about 4 to 5 minutes. Set the temperature to 400 degrees F and preheat, lid closed for about 10 to 15 minutes.

Lay the bacon strips diagonally on the grill grate and grill for about 10 to 12 minutes or until the bacon is partially cooked but still very pliable. Cut the strips in half width-wise. Leave on the grill.

Drain the shrimp, discarding the marinade. Wrap a strip of bacon around the body of each shrimp, securing the bacon with a toothpick. Arrange the shrimp on the grill grate and grill for 4 minutes per side, turning once. Serve at once with cheesy grits, if desired. (Diners can remove their own toothpicks.)

 

 

Buttermilk-Marinated Turkey Breast with Garlic New Potatoes and Brussel Sprouts - Weber

May 27th 2014

Marinade Ingredients 

  • 1 quart buttermilk
  • 1 lemon, thinly sliced
  • 6 large garlic cloves, finely chopped
  • 2 sprigs fresh rosemary

Ingredients 

  • Kosher Salt
  • Freshly ground balck pepper
  • 1 whole bone-in turkey breast, 5 to 6 pounds
  • Extra-virgin olive oil
  • 1 teaspoon granulated garlic
  • 2-1/2 pounds red new potatoes, cut into 1/2-inch slices
  • 2 pounds brussels sprouts, each trimmed at the root and cut lengthwise in half

 

 

PREPARATION
 
In a large bowl whisk the marinade ingredients, including 2 tablespoons salt and 2 teaspoons pepper. Add teh turkey breast to the bowl, turn in coat evenly with the marinade, and cover with plastic wrap. Alternatively, place the turkey breast in a jumbo resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a large bowl. Refrigerate the turkey for 12 hours, turning occasionally.
 
Remove the turkey from the bowl or bag and pat dry with paper towels. Discard the marinade. Brush the turkey with oil, and allow to stand at room temperature for 1 hour before grilling.
 
Place a large disposable foil pan underneath the cooking grates to catch the drippings. Prepare the grill for indirect cooking over medium heat (350 degrees to 450 degrees F).
 
Brush the cooking grates clean. Grill the turkey breast, kin side up, positioned over the foil pan, over indirect medium heat, with the lide closed, until the skin is golend and the internal temperature reaches 160 to 165 degrees F in the thickest part of the breast (not touching the bone). This should take about 60 to 75 minutes. Meanwhile, prepare the potatoes and brussels sprouts.
 
In a medium bowl whisk 2 tablespoons oil, the granulated garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the potatoes and turn to coat evenly. In another medium bowl whisk 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the brussels sprouts and turn to coat evenly.
 
About 10 minutes before the turkey is done, preheat a perforated grill pan over direct heat.
 
Remove the turkey from the grill and let rest for 15 to 20 minutes (the internal temperature will rise 5 to 10 degrees during this time.) While the turkey rests, grill the potatoes on the grill over direct medium heat, with the lid closed until tender and browned. The potatoes should take about 15 minutes and turning often. Transfer the potatoes from the grill pan to a serving bowl and cover to keep warm. Grill the brussels sprouts on the grill pan over direct medium heat, with the lid closed until crisp-tender, about 8 minutes and turning occasionally. Transfer the brussels sprouts to a serving bowl. Cut the turkey into slices and serve warm with potatoes and brussels sprouts.

 

 

 

 

 

Smoked Flat-Cut Brisket with Coffee - Big Green Egg

May 19th 2014

Ingredients 

  • 1 USDA Choice Flat-cut brisket (5 to 6 pounds)
  • 1/2 cup strong brewed coffee

Barbecue Coffee Rub Ingredients 

  • 1/2 cup Sugar in the Raw
  • 1/2 cup kosher salt
  • 3 tablespoons chili powder
  • 3 tablespoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon ground coffee
  • 1/4 teaspoon cayenne pepper

bbq month 1

 

PREPARATION
 
Set the EGG for indirect cooking at 235 degrees F using medium hickory wood for smoke flavor.
Combine all the Barbecue Rub ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place up to 6 months. The recipe will make about 1 1/2 cups.
Season the brisket liberally with the rub. Cook the brisket fat-side down for 1 hour and then flip it to fat-side up. Cook to an internal temperature of 160 degrees F.
Lay out a big double-thick layer of heavy-duty aluminum foil and lay the brisket on it fat-side up. Pull up the sides of the foil and pour the 1/2 cup of strong brewed coffee as you close up the package. Be careful not to puncture it or you'll have to start over. Return the brisket to the Egg. After another hour, begin checking the internal temperature. When it reaches 200 degrees F, remove the brisket and let it rest for 30 minutes, wrapped. Remove the brisket from the foil. It desired, skim the fat from teh liquid and serve the remaining juice as a sauce. Slice the brisket about 1/4 inch thick slices. Serve warm.

 

 

 

Smoked Corned Beef Brisket - Traeger

May 12th 2014

Ingredients 

  • 1 corned beef brisket flat, about 3 pounds, with a flat cap at least 1/4 inch thick
  • 1 8-ounce bottle Traeger Apricot Barbecue Sauce, or your favorite fruit-based barbecue sauce
  • 1/4 cup Dijon-style mustard

 

Smoked Corned Beef Brisket

 

PREPARATION
 
Remove the corned beef brisket from its packaging and discard the spice packet, if any. Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 275 degrees F and preheat, lide closed, for 10 to 15 minutes. Put the corned beef brisket directly on the grill grate, fat side up, and cook for 2 hours. Meanwhile, combine the barbecue sauce and mustard in a medium bowl, whisking to mix. 
 
Pour half of the barbecue sauce-mustard mixture in the bottom of a disposable aluminum foil pan. With tongs, transfer the brisket to the pan, fat-side up. Pour the remainder of the barbecue sauce-mustard mixture over the top of the brisket, using a spatula to spread the sauce evenly. Cover the pan tightly with aluminum foil. Return the brisket to the grill and continue to cook for 2 to 3 hours, or until the brisket is tender. The internal temperature should be 185 degrees on an instant-read meat thermometer. Allow the meat to rest for 15 to 20 minutes. Slice across the grain into 1/4-inch slices with a sharp knife and serve immediately. If desired, spoon some of the sauce over each serving. Cover and refrigerate any leftovers.

 

 

 

 

Italian Sausage and Pepper Sandwiches - Weber

May 5th 2014

Garlic Oil Ingredients 

  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly gound black pepper

Other Ingredients 

  • 2 medium yellow onions, cut crosswise into 1/2-inch slices
  • 1 large red bell pepper, cut into 1/2-inch strips
  • 1 large green bell pepper, cut into 1/2-inch strips
  • 4 submarine sandwich rolls, split
  • 2 tablespoons balsamic vinegar
  • 6 fresh Italian Sausages, any combination of sweet and hot, about 1-1/2 pounds total
  • 4 cups baby arugula

 

 

PREPARATION
 
In a small bowl whisk the garlic oil ingredients.
 
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F) and preheat a perforated grill pan for 10 minutes.
 
In a large bowl gently toss the onions and bell peppers with 1 tablespoon of garlic oil. Brush teh cut sides of the roll with the remaining garlic oil. Spread the vegetables in a single layer on the grill pan and grill over direct medium heat, with the lid closed until they are tender, about 12 minutes and occasionally turning. Remove the grill pan with vegetables from the grill and put the vegetables into a large bowl. Add the vinegar and stir to coat, separating the onion slices into rings.
 
Brush teh cooking grates clean. Grill the sausages over direct medium heat, with the lid closed, until browned and fully cooked. This should take 8 to 10 minutes at 160 degrees F and turning occasionally. During the last 30 sections to 1 minute of grilling time, toast the rols, cut side down, over direct heat. Cut the sausages on the diagonal into 1/2-inch slices. Add the sausages and any juices to the bowl with the onions and peppers.
 
Top each roll with 1 cup arugula and one quarter of the sausage-ion-pepper mixture. Serve right away.

 

 

 

Artichoke Hearts - Big Green Egg

April 28th 2014

Ingredients 

  • 5-6 medium artichokes 4 teaspoons sea salt
  • 1 lemon, chopped
  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 6 cloves garlic, minced (or more)
  • 1 lemon, juiced
  • 1 stick organic unsalted butter, room temperature
  • 3 tablespoons fresh parsley, chopped
  • Fresh ground black pepper, to taste

 

Artichoke Hearts

 
 
PREPARATION
 
 

Fill a large pot 1/2 filled with water. Teake each artichoke and holding the stem, flip it over and give it a good bang on the counter (this will open up the leaves.) Next cut the stems to short stubs (leave just enough to stand the artichokes in the pot of water.)

ONce theya re all in the pot drizzel with olive oil and add at least 3 cloves of garlic in the middle of the open leaves then season with about 2 teaspoons of sea salt. Add chopped lemon then bring to a boil for 20 to 25 minutes.

You will know whne they are done by pulling on a leaf and it comes off easily. Drain and let cool. Take the outer leaves off the artichoke (go ahead and enjoy them.) When you get to the heart just cut in half or quarter (with the stem) with some of the leaves from the inner part.

In a bowl combine juice of 1 lemon, 2 teaspoons sea salt, olive oil, vinegar, 3 cloves of garlic (the remaining garlic), parsley and butter. Combine well and brush all of the artichokes and let them marinate for at least 30 minutes.

Remove artichokes and reserve marinate by pouring in a small bowl.

Set EGG for direct cooking at 400 degress F. Grill until charred (about 5 minutes.) Brush the remaining marinate over the artichokes prior to serving.

 

 

 

 

 

Potato Wedge Poutine - Traeger

April 21st 2014

Ingredients 

  • 4 large russet potatoes (2 to 2-1/2 pounds), scrubbed
  • 2 tablespoons olive oil or vegetable oil
  • Traeger Prime Rib Rub, or favorite rub
  • 1-1/2 cups chicken or beef gravy, homemade or jarred
  • 1-1/2 cups white or yellow Cheddar cheese curds
  • Freshly ground black pepper
  • 2 tablespoons thinly sliced scallions, for serving (optional)

 

Potato Wedge Poutine

PREPARATION
 
Start the Traeger on Smoke with the lid open until the fire is established. This should take about 5 minutes. Set the temperature to 400 degrees F and preheat with the lid closed for 10 to 15 minutes.
 
Slice the potatoes in half lengthwise, then slice each half into 3 or 4 wedges. Put into a large mixing bowl and coat with oil. Season the potato wedges generously with the Traeger Prime Rib Rub.
 
Tip the potatoes onto a rimmed baking sheet and spread in a single layer, cut sides down.
 
Roast the potatoes for 20 minutes, then using a spatula, turn the potatoes to other cut side. Continue to roast until the potatoes are tender and golden bronw, 15 to 20 minutes more. Meanwhile, warm the gravy on the stovetop or in a heatproof saucepan on your Traeger.

Arrange the potatoes in a large shallow bowl or on a serving platter. Distribute the cheese curds on top. Pour the hot gravy evenly over the potatoes and cheese curds. Season with black pepper. Garnish with sliced scallions, if desired. Serve immediately.

 

 

 

Grilled Ahi Poke - Weber

April 14th 2014

Ingredients 

  • 2 tablespoons dried Japanese arme or other thin edible seaweed
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup thinly slided scallion (white and light green parts only)
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon peeled, grated fresh ginger
  • 1/2 teaspoon minced serrano chile pepper
  • 2 sushi-grade ahi tuna fillets, each 6 to 8 ounces and 3/4 to 1 inch thick
  • Vegetable oil
  • Coarse sea salt or alaea (Hawaiian Sea Salt)
  • Freshly ground black pepper
  • 2 tablespoons toasted sesame seed
  • 1 lemon, cut into wedges (optional) 

PREPARATION
 
If using dried seaweed, place the seaweed in a small bowl, add enough water to cover, and set aside to soften for 15 minutes. Drain and coarsely chop before using.
 
Prepare the grill for direct cooking over high heat (450 to 550 degrees F)
 
In a medium bowl mix the onion, scallion, soy sauce, sesame oil, ginger, ad chile. Add the seaweed.
 
Brush the tuna with oil and lightely season with salt and pepper, patting the seasoning into the fish. Brush the booking grates clean. Grill the tuna over direct high heat, with the grill lid open, just until seared on both sides but still rare inside, about 2 minutes turning once.
 
Transfer the tuna to a cutting board and cut into 1/2 to 3/4 inch cubes. Add to the bowl containing the onion mixture and toss to combine. Deivide equally into individual bowls. Sprinkle with sesame seeds. Serve warm wth lemon wedges, if desired.
 

 

 

 

Chicken Fajita Bowls with Pineapple Black Bean Salsa - Big Green Egg

April 7th 2014

 
Ingredients 
  • 1 cup uncooked brown rice
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound boneless skinless chicken breast, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 2 bell peppers (any color), cut into thin strips
  • 1 large onion, cut into thin strips
  • 4 ounces Cabot Pepper Jack, Cabot Seriously Sharp Cheddar, or Cabot Jalapeno Light Cheddar, grated (about 1 cup)
  • 1/4 cup Cabot 2% Plain Greek-style Yogurt
Salsa Ingredients 
  • 1 (15-ounce) can no sodium black beans, rinsed and drained
  • 1 1/2 cup finely diced fresh pineapple
  • 1 avocado, peeled and diced
  • 1 cup halved grape tomatoes or quartered cherry tomatoes
  • 1/2 jalapeno pepper, seeds removed and finely diced
  • 1/2 cup defrosted frozen corn kernels
  • 1/2 cup sliced green onions (about 2)
  • 1/2 cup roughly chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice (about 2 small limes)
  • 1/4 teaspoon salt
 
chicken fajita bowl
 
PREPARATION
 
Make Pineapple Black Bean Salsa and set aside.
 
Cook rice according to package directions.
 
Meanwhile, in a medium bowl, combine chili powder, cumin, garlic powder, paprika, salt and black pepper. Add chicken and toss until evenly coated; set aside.
 
Set EGG for indirect cooking at 350 degrees F.
 
Heat 1 tablespoon of oil in pan on Egg; add peppers and onions and cook, stirring often, until slightly softened. This should take about 7 minutes. Transfer vegetables to separate bowl and set aside.
 
Add remaining tablespoon of oil to pan on Egg; when oil is hot, add chicken and cook, stirring and turning pieces occasionally, until cooked through to center. This should take about 10 minutes. Remove from heat.

 

 

Italian Beef Sandwiches - Traeger

March 31st 2014

Ingredients 

  • 1 4-pound lean, boneless beef roast (sirloin or top round)
  • Olive Oil
  • 4 cloves of Garlic, thinly sliced
  • 1-1/2 tablespoons Traeger Prime Rib Rub
  • 2 teaspoons Italian Seasoning
  • 1 Onion, halved and thinly sliced
  • 6 cups Beef Broth or Bouillon
  • 8 Hoagie-Style Buns (for sandwiches)
  • 2 cups thinly-sliced red or green bell peppers or banana peppers fried in olive oil (for sandwiches)
  • 1 cup bottled giardiniera (Italian pickled vegetables; optional)

 

ITALIAN BEEF SANDWICHES

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established. This should take about 4 to 5 minutes. Set the temperature to 300 degrees F and preheat with the lid closed for about 10 to 15 minutes.

Combine the Traeger Prime Rib Rub and the Italian Seasoning in a small bowl. Coat the meat with olive oil. Season with the spice mixture. With a paring knife, cut small slits in the roast and insert the garlic slices. Put the meat on the rack in a 9 x 13 inch baking pan.

Lay the onion slices in the pan and pour in the beef broth. Roast the meat until the meat reaches a temperature of 145 degrees F. This may take 2 or more hours.

If the bouillon seems to be evaporating too quickly, add a little water to it. You do not want the bottom of the pan to dry out as the juices are an important part of the sandwich.

Let the meat and juices come to room temperature. Wrap the meat in plastic wrap and tip the juices into a covered container.

Chill in the refrigerator for several hours, perferably overnight.

Thinly slice the roast across the grain, perferably on a meat slicer. Skim any solid fat off the juices. Pour the juices into a skillet and reheat. (You should have at least 3 cups. If not, add a bit more beef broth or bouillon.)

Using tongs, dip a few slices of the meat into the juice and arrange on the hoagie. If you like your sandwich very wet, carefully dip the cut sides of the bread in the juice before topping it with meat.

Add fried peppers and giardiniera and serve with the additional juice on the side.

 

 

 

 

Argentinian Skirt Steaks with Chimichurri - Weber

March 24th 2014

Chimichurri Ingredients 

  • 4 garlic cloves, coarsely chopped
  • 1 medium jalapeno chile pepper, stemmed and seeded, coarsely chopped
  • 1/4 cup roughly chopped red onion
  • 2 cups tightly packed presh cilantro leaves and tender stems
  • 1 cup tightly packed fresh italian parsley leaves and tender stems
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tightly packed fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup extra-virgin olive oil

 

Other Ingredients 

  • 2 pounds skirt steak, 1/2 to 3/4 inch thick, trimmed of excess surgace fat, cut crosswise into 4-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

 

 

 

 

PREPARATION

In a food processor combine the garlic, jalapeno and onion and pulse until finely chopped. Then add the cilantro, parsley, vinegar, lemon juice, oregano, salt, pepper and crushed red pepper flakes and pulse until finely chopped.

Gradually add the oil in a steady stream through the feed tube and process until well blended but some texture still remains, about 1 minute. Reserve 3/4 cup Chimichurri for the marinade. Transfer the remaining chimichurri to a small bowl for serving. Cover and refrigerate. Allow the chimichurri to stand at room temperature for 30 minutes before serving.

Plae the steak pieces in a large resealable plastic bag and pour in the 3/4 cup reserved chimichurri. Press the air out of the bag and seal tightly. Turn the bag and massage the chimichurri into the meat. Place the bag in a bowl and refrigerate for 2 to 4 hours, turning and massaging occasionally. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450 degrees to 550 degrees F.)

Remove the steaks from the bag and season evenly with salt and pepper. Discar the chimichurri in the bag. Brush teh cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cookied to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice.

Remove from the grill and let rest for 3 to 5 minutes. Cut the mean across the grain into thin slices and serve warm with the remaining chimichurri.

 

 

 

 

 

Snickers Stuffed Baked Apples - Big Green Egg

March 17th 2014

Ingredients 

  • 8 large Jonagold or other cooking apples
  • 1/4 cup (2 ounces) butter, at room temperature
  • 1/4 cup packed brown sugar
  • 8 mini Snickers bars
  • 8 large marshmallows
  • 8 pecan halves
  • Freshly grated zest of 1 lemon

 

 

 

PREPARATION

Set the EGG for indirect cooking at 350 degrees F.

With the large end of a melon baller, remove the stem and core of the apples, leaving the bottoms intact. Hollow the apples out so a Snickers bar and a marshmallow will fit inside each one.

With a razor knife, score the skin of the apple from top to bottom every 1/2 inch. Then score a ring around the bottom of the apple to connect all of the top-to-bottom cuts. Tub the outside of the apples with butter and sprinkle with the brown sugar.

Place the apples in a greased pan. Place a Snickers bar in the cavity of each apple and cook in the EGG for 25 minutes. Add a marshmallow to the cabity of each apple and bake in the EGG for another 20 minutes or until the apples are tender.

Remove from the EGG and top each apple with a pecan half and a little lemon zest.

Makes 8 Servings, serve warm.

 

 

Bacon Wrapped Asparagus - Traeger

March 10th 2014

Ingredients 

  • 1 bunch asparagus, woody ends trimmed off
  • Olive Oil
  • Traeger's Veggie Shake or salt and pepper
  • 6 to 8 slices of Bacon

 

 

PREPARATION

Start the Traeger on Smoke for 4 to 5 minutes to establish the fire.

Once the fire has been established, close the lid and turn the digital thermostate to 375 degrees F and allow the grill to pre-heat. This should take about 10 to 15 minutes.

Gather asparagus into bunches of 6 to 8. Wrap with a piece of bacon. Secure with a toothpick if necessary or tuck the ends of hte bacon at the bottom and the top to prevent it from curling while cooking.

Drizzle asapargus that has been wrapped with bacon with olive oil and Veggie Shake, tosh lightly to evenly coat.

Cook bundles for 20 to 25 minutes or until the bacon is cooked through and the asparagus is tender.

Serve Immediately and enjoy!

 

 

 

 

 

Garlicky Shrimp with Peanut-Lime Marinade- Weber

March 3rd 2014

 

Marinade Ingredients 

  • 1/4 cup peanut oil
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons unsalted peanuts
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons roughly chopped fresh basil leaves
  • 2 tablespoons roughly chopped fresh ginger
  • 1 large garlic clove, roughly chopped
  • 1 teaspoon hot chili-garlic sauce, such as Sriracha

 

 

Other Ingredients 

  • 1-1/2 pounds large shrimp (21 to 30 count), peeled and deveined
  • 1 lime cut into wedges 
  • kosher salt

 

 

 

PREPARATION

In a food processor combine the marinade ingredients. Process until fairly smooth, 20 to 30 seconds. Pour into a medium, nonreactive bowl and season wiht salt if desired. Add the shrimp and turn to coat. Cover and set aside at room temperature for at least 20 minutes but no longer than 30 minutes.

Prepare the grill for direct cooking over high heat, 450 degrees F to 550 degrees F.

Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch, lightly charred, and just turning opaque in the center, 2 to 4 minutes, turning once or twice. Remove from the grill and serve right away with a squeeze of lime.

 

 

Apple Cinnamon Pork Chops - Big Green Egg

February 24th 2014

 

Ingredients 

  • 4 bone-in ribeye pork chops
  • salt and pepper
  • 3 tablespoons butter, divided
  • 2 apples, peeled, cored and thinkly sliced
  • 1 large white onion, halfed and thinly sliced
  • 2 tablespoons brown sugar, packed
  • 2 tablepsoons cinnamon
  • pinch cayenne
  • 2/3 cup apple cider
  • 1/2 cup heavy cream

 

 

 

PREPARATION

Set the Egg for indirect cooking at 400 degrees F.

Generously season the chops with salt and pepper on both sides. Set aside.

In the halfmoon cast iron griddle melt the 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside.

In the Half Moon Cast Iron Griddle, still at 400 degrees F, melt 1 tablespoon of butter. Immediately add the apples and onions and let them cook, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Next, stir in hte apple cider and cream. Then add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork raches between 145 degrees F. for medium rare and 160 degrees F for medium. It should take about 3 to 4 minutes per side.

Service the chops with the apple mixture spooned on top.

Serves 4

 

 

 

 

"Leave No Trace" Chocolate Chunk Oatmeal Cookies - Traeger

February 17th 2014

 

Ingredients 

  • 1 cup old-fashioned rolled oats
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick softened)
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla
  • 1 generous cup coarsely chopped semi-sweet chocolate chunks.

 

 

PREPARATION

Start the Traeger on Smoke with the lide open for about 4 to 5 minutes. This should allow the fire to establish.

Line a sturdy rimmed baking sheet with parchment paper.

Spread the oats in an even layer on the baking sheet. Place the baking sheet on the grill grate and smoke the oats, stirring once. Remove from the grill. Increase the temperature of the Traeger to 375 degrees F and let it preheat for 10 to 15 minutes.

In the meantime, make the cookie dough: Let the smoked oats cool completely. Lift the sides of the parchment paper and tip the oats into a mixing bowl. (Return the parchment paper to the baking sheet; you'll resue it for the cookies.) Add the flour, baking powder, baking soda, and salt and stire to combine. Set aside.

In another bowl - such as the bowl of a stand mixer - combine the butter, peanut butter and sugar. Mix on medium-high speed (you can use a hand-held mixer or a wooden spoon and elbow grease) until the mixture is light and fluffy. Beat in the egg and vanilla. Gradually add the oatmeal-flour mixture using low speed. Stir in the chocolate chunks by hand.

Drop the dough by heaping tablespoons onto the prepared baking sheet and flatten slightly with the back of a spoon. Bake for about 12 minutes, or until the cookies have spread and are lightly browned. Remove the baking sheet from the grill. Let the cookies firm up for a minute or two, then transfer to a wire cooling rack to cool. Repeat with the remainder of the dough. Store in an airtight container.

 

 

 

 

Beef and Bean Chili - Weber

February 10th 2014

 

 

Ingredients 

  • 2 1/2 pounds beef chuck steaks, each 1 to 3/4 inch thick
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely hcopped
  • 1 large jalapeno chile pepper, seeded and finely chopped
  • 1 tablespoon finely chopped garlic
  • 3 cups low-sodium beef stock or broth
  • 1 can crushed tomatoes in juice
  • 3 tablespoons masa harina
  • 2 tablespoons packed golden brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 cans (15 ounces each) red kidney beans, rinsed and drained
  • 1/2 teaspoon hot pepper sauce or to taste
  • 2 tablespoons fresh lime juice
  • coarsely grated cheddar cheese
  • chopped scallions (white and light green parts only)
  • chopped jalapeno chile pepper
  • sour cream

 

 

PREPARATION

Prepare the grill for direct cooking over medium-high heat (400 to 500 degrees F) and preheat the grill-friendly dutch oven for 10 minutes.

Season the beef chuck pieces with 1 teaspoon of salt and the pepper. Warm the oil in the dutch oven over direct medium-high heat. Add half of the beef and cook, with the grill lide closed, until browned on a couple sides, about 5 minutes, stirring once. transfer the browned beef to a plate. Brown the remaining beef in the same way.

To the Dutch oven with the second batch of beef, add the first batch of beef and the onion and cook over direct medium-high heat with the grill lid closed, until the onion is slightly soften, about 5 minutes. Stir occasionally. Add the jalapeno and garlick and cook for about 1 minute until fragrant. Add the broth, tomatoes, masa harina, brown sugar, cumin, paprika, oregano, smoked paprika and the remaining teaspoon of salt. Mix well. Bring to a boil.

Lower the temperature of the grill to a medium-low heat (about 300 degrees F). Move the Dutch oven over indirect medium-low heat and close the grill lid. Simmer until the beef is fork-tender, this should take about 90 to 105 minutes, stirring occasionlly. During the last 15 minutes of cooking time, stir in the beans and hot pepper sauce.

Remove the dutch oven form the grill, skim off and discard any grease from the surface, and stir in the lime juice. Ladle the chili into bowls and serve warm with cheese, scallions, jalapeno and sour cream.

 

Mini Lamb Sliders with Pineapple Upside Down Trifle - Big Green Egg

February 3rd 2014

 

Ingredients for Lamb Sliders 

  • 1 1/2 lbs ground lamb
  • 1 egg
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves of garlic chopped
  • 1 tablespoon chopped onion
  • 1 teaspoon Italian seasonings
  • 1 teaspoon Worcestershire sauce
  • Mini pita pockets
  • Arugula

Ingredients for Tzatziki Sauce 

  • 1 cup plain Greek yogurt
  • 1 cup sour cream
  • 1 cup grated cucumber (peeled and seeded)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic (chopped)
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh dill (chopped)
  • 1 teaspoon olive oil

Ingredients for Pineapple Upside-Down Trifle 

  • 6 slices of pineapple (core in)
  • 1/4 cup light brown sugar
  • 1/4 cup brandy
  • 1 small container Mascarpone
  • 1 tablespoon powdered sugar
  • 6 slices Angel Food cake
  • Maraschino cherries (optional)

 

 

 

PREPARATION

Prepare the Tzatziki Sauce by combining all the ingredients in a bowl. Mix all ingredients together until the sauce is uniform. Refrigerate until its needed. The sauce will last about a week.

Prepare the pineapple slices for the grill. Sprinkle pineapple slices with brown sugar on both sides. Let the pineapple sit for a few minutes or until you are ready to grill the slices.

For the Lamb Slider, set the EGG for direct cooking at 450 degrees F. Mix first 8 ingredients together and form small patties. Grill sliders until they are fully cooked. This should take about 2 to 3 minutes per side.

While grilling the lamb patties, place the pineapple slices on the grill. Grill each side for about 2 to 3 minutes or until the pineapple slices become flexible.

When the lamb and pineapple come off the grill, set the pineapple off to the side in a small bowl and pour brandy on top of the slices of pineapple.

As you let the pineapple cool, open a pita pockets and spoon in some Tzatziki sauce and add some arugula. Place one lamb slider into the pita and enjoy! Serve warm and eat!

Once the pineapple has slightly cooled cut the slices into quarters. Combine the powdered sugar and mascarpone and mix well. In the bottom of a martini glass layer, first angel food cake, then the mascarpone, then the pineapple. Pour extra sauce into glasses. Garnish with pineapple slices and Marashio cherries.

 

 

 

 

January 27th 2014

Ingredients

  • 2 pounds skin-on chicken legs
  • 2 cups prepared "Green Goddess" dressing (any brand or use recipe below)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon paprika

Ingredients for Green Goddess Dressing

  • 2 teaspoons anchovy paste or 2-4 canned anchovies
  • 1 small garlic clove, minced
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 3 tablespoons chopped chives
  • 2 tablespoons lemon juice
  • Salt and Pepper to taste

 

 

 PREPARATION

Put all ingredients in the bowl of a blender or food processor and blue or pulse until the consistency is evenly smooth dressing, about 30 to 45 seconds.

The dressing should be stored in a refridgerator and will last about a week.

Place the chicken legs in a large resealable plastic bag. Combine the Green Goddess dressing as well as the parsley and paprika. Pour over the chicken legs. Refrigerate for 2 to 8 hours.

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established. This should take any where from 4 to 5 minutes. Set the temperature to 350 degrees F and close the lid and allow it to preheat and will take about 10 to 15 minutes.

Drain the chicken legs. Arrange the legs directly on the grill grate and grill. Turn chicken legs only once and allow to cook for 40 to 50 minutes or until the legs are golden broken and cooked through.

Serve hot. (May served cold, skin will lose its crispiness.)

 

 

 

Blue Cheese and Bacon Burger - Weber

January 20th 2014

Ingredients

  • 4 slices bacon
  • 1 1/2 pounds ground chuck (80% lean)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 medium red onion, cut cross wise into 4 slices, each about 1/3 of an inch thick
  • extra-virgin olive oil
  • 4 hamburger buns, split
  • Dijon mustard
  • 4 leaves Boston lettuce
  • 4 tablespoons crumbled blue cheese, such as Gorgonzola

 

PREPARATION

 

In a large skillet over medium heat, cook the backon until crisp. This should take about 10 minutes and will require occasionlly turning. Drain the bacon on a plate lined with a paper towel.

Prepare the grill for direct cooking over medium-high heat.

In a large bowl mix the ground chuck, salt, pepper and garlic powder together. Once this has been mixed well, gently form four patties of equal size, each should be about 3/4 inch thick. With your tumb or a back of a spoon, make a shallow indentations about 1 inch wide int eh center of each patty to prevent them from forming a dome shape as they cook. Refrigerate teh patties until ready to grill.

Brush the cooking grates clean. Brush the onion slices on both sides with olive oil and then grill directly over medium-high heat with the lide closed, until charred and caramelized on both sides. This should take about 6 to 8 minutes and will require turning once or twice.

While grilling the onions, at the same time grill the patties over medium-high heat until cooked to medium doneness (160 degrees F), 8 to 10 minutes turning once. During the last 30 seconds to 60 seconds of grilling time, toast the rolls cut side down over direct heat.

To assemble the burgers, spread the tops and bottoms of the rolls lightly with mustard and then top each with lettuce, cheese, a patty, a strip of bacon and an onion slice.

Serve warm.

 

 

Artisan Bread - Big Green Egg

January 13th 2014

Ingredients

  • 6 1/2 cups Bread Flour
  • 3 1/2 cups warm spring water (110 degrees F)
  • 1 1/2 tablespoons sea salt
  • 1 1/2 tablespoons active yeast

 

 

 

PREPARATION

In a mixer, add yeast and water and let rest for 5 minutes.

Add salt to the water and yeast mixture. Turn on the mixer on low, incorporate flour until the mixture is wet. Expect the mixture to be extremely sticky.

At this point you could add seasonings such as chopped herbs, if desired.

Remove all dough mixture from mixing bowl and place into a 1/2 gallon size plastic container that has been well oiled. Cover with a lid, but do not seal. Place off to the side.

In about 4 hours, the dough mixture should of risen and then it should collapse. Once this has occured, seal with a lid and put into the fridge for at least 24 hours. (If you would like to make ahead of time, the dough will last about a week. The dough mixture may aslo be frozen and baked at a later time.)

Once you are ready to bake, place a piece of parchment paper on a cookie sheet and lightly flower. Take about 1 pound of the dough and place onto the parchment paper and form into a tight ball. Cover with a moist towel (not terry cloth) and let it rise another 90 minutes.

While the dough is rising, start the Big Green Egg with placing a baking pan (turkey foil pan) and then install the baking stone and a plate setter. Just before baking, fill the pan with water and allow it to steam. 

Remove the towel off the dough and with a wet serrated knife, cut a 1/2 inch deep line down the center of the dough.

Slide the dough on the parchment paper onto the baking stone ontop of the plate setter. Cover dough with a turkey foil pan and allow the dough to bake for 20 minutes with the lid closed.

Once 20 minutes has passed, remove the turkey pan covering the dough (the steam that collects under the pan, helps to create a crust).

Close the lid and allow the dough to break another 20 minutes until the bread temperature reads at 200 degrees F. Once this occurs, remove the bread from the Big Green Egg and set on a cooling rack.

The bread may be served warm or cold.

 

 

Cuban Lechon Asado (Cuban Roast Pork)- Traeger

January 6th 2014

Ingredients

  • one 6 to 8 pound fresh ham, perferably skin-on, or pork shoulder
  • 20 cloves garlic, peeled (about 2 heads)
  • 1 tablespoon kosher salt
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 fresh orange juice, or more as needed
  • 1/2 cup fresh lime juice
  • 1/4 cup sherry (optional)
  • 2 Spanish onions, peeled and thinly sliced crosswise

 

 

 

PREPARATION

With a thin sharp knife, make slits all over the surface of the ham.

Mash the garlic, salt, oregano, cumin and pepper with the flat side of a heavy knife on a cutting board. (Alternatively, use a small food processor or a mortar and pestle.) Scrape it into a small bowl and stir in the olive oil to make a coarse paste.

Rub the paste all over the outside of the meat, using the handle of the teaspoon or your fingers to force teh paste into the slits. Put the meat into a large resealable plastic bag. Add the orange juice, lime juice, sherry, if using and the onions. Refrigerate for at least 8 hours or up to 24.

Remove the pork from the bag and pour the marinade into a large roasting pan or Dutch oven. Spread the onions evenly on the bottom and lay the pork on top. Add 1/2 cup of water to the bottom of the pan. Cover tightly with a lid or heavy-duty foil.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established which should take any where from 4 to 5 minutes. Set the temperature to 300 degrees F and prehead with the lid closed for about 10 to 15 minutes.

Roast the pork for 4 to 5 hours, or until the internal temperature is 170 degrees F when read on an instand-read meat thermometer. (If you want to shred or pull the pork, cook it until the internal temperature reaches 190 degrees F.) If the bottom of hte pan begins to dry out, add more water or orange juice as needed. Do not let the juices scorch. Remove the lid or poil for the last hour of cooking if you want the skin to crisp.

Let the meat rest for 20 minutes before slicing or pulling. Spoon the onions and juices over the pork before serving.

 

 

Herbed Racks of Lamb with Garlicky White Beans - Weber

December 30th 2013

Paste Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped rosemary leaves
  • 2 1/2 teaspoons kosher salt
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon herbes de Provence

Other Ingredients

  • 2 racks of lamb, each about 2 pounds, frenched
  • 1 head garlic
  • Extra-virgin olive oil
  • 1/2 cup finely chopped shallots
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 cans (each 15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup water
  • 2 teaspoons tomato paste
  • Kosher Salt
  • 1 1/2 tablespoons finely chopped fresh Italian parsley leaves

 

 

PREPARATION

Prepare the grill for direct and indirect cooking over medium heat, (350 to 450 degrees F.)

Combine the paste ingredients. Coat the lamb with the paste, adding more on the meaty side than the bone side. Cover and refrigerate for 1 to 2 hours.

Cut off and discard the top third of the garlic head to expose the cloves, and then place on top of a 6-inch square of aluminum foil. Drizzle the exposed cloves with oil. Fold up the corners of the foil to seal the packet.

Brush the cooking grates clean. Grill the garlic packet over indirect medium heat with the lid closed, until soft and golden, this should be about 40 minutes. Remove from the grill, open the packet and let cool for about 10 minutes. Squeeze the garlic cloves from their papery shells into a small bowl and mash any large pieces.

Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling. Sear the lamb, bone side down first, over direct medium heat, with the lid closed, for 3 to 5 minutes, turning once and watching closely to avoid flare-ups. Move over indirect medium heat and cook mead side down, with the lid closed, to your desired doneness, 15 to 20 minutes for medium rare, turning once. Meanwhile, prepare the beans.

In a medium saucepan over medium heat, warm 2 tablespoons oil. Add the shallots and cook until softened, about 4 minutes, stir occasionally. Add 1 1/2 tablespoons of the roasted garlic, the red pepper flakes, rosemary, and black pepper and cook until fragrant, about 1 minute, stirring constantly. Add the beans and stir to coat. Add the water and tomato paste, bring to a simmer and cook, covered, over low heat, for about 10 minutes, stirring occasionally. Add more water, if necessary. Season with salt and transfer to a serving bowl. Stire in the parsley and drizzle with oil.

Remove the lamb from the grill and let rest for about 10 minutes. Cut the lamb between the bones into individual chops and serve warm with the beans.

 

 

 

Molten Chocolate Cake - Big Green Egg

December 23rd 2013

Ingredients

  • Granulated sugar for dusting (about 1 cup)
  • 1 cup unsalted butter
  • 3/4 cup plus
  • 2 tablespoons bittersweet chocolate chips
  • 4 large eggs
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 2/3 cup all-purpose flour

Equipment 

  • Plate Setter
  • 10 (8 ounce) glass or metal baking cups

 

 

 

PREPARATION

Set the Egg for indirect cooking at 450 degrees F, using a Plate Setter.

Spray the baking cups with cooking spray and dust the entire inside with granulated sugar. Set aside. Place the butter and chocolate in a saucepan on the stove top over low heat, stirring frequently, until the chocolate is melted. Set aside and let cool for 10 minutes.

Place the eggs and egg yolks in the bowl of an electric mixer. Using the whisk attachment beat on medium speed for 3 to 4 minutes, until light and ribbony. Add the vanilla and confectioners' sugar and beat for 1 minute more. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat for 1 more minute or until just incorporated. Fill each baking up three quarters full. Refrigerate for a minimum of 30 minutes and up to 24 hours.

Place the cups on the Plate Setter and colse the lide of the Egg. Cook for 6 to 8 minutes, until slightly firm to the touch. The cakes should be firm but not cooked all the way through.

Immediately turn out onto individual plates and serve with whipped cream.

 

 

Glazed Cajun Meatloaf - Traeger

December 16th 2013

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery (2 or 3 stalks)
  • 1/2 cup finely diced red or green bell pepper
  • 3 green onions (scallions), white and green parts thinly sliced
  • 2 cloves garlic, minced
  • 1 to 2 jalapeno peppers, seeded and finely diced
  • 1/2 cup beef broth or milk
  • 1/2 cup ketchup
  • 1 1/2 tablespoons Traeger Cajun Rub, or your favorite Louisiana-style rub
  • 1 or 2 tablespoons Worcestershire Sauce
  • 1 or 2 tablespoons Louisiana-style hot sauce such as Crystal or Frank's RedHot
  • 1 tablespoon Creole-style mustard, brown mustard or yellow mustard
  • 1 teaspoon black pepper
  • 1 1/2 pounds ground beef
  • 1/2 pound ground pork
  • 1/2 pound andouille or other spicy sausage, remove from casing
  • 1 large egg, lightly beaten
  • 1 cup dry bread crumbs
  • 1 cup ketchup (for the glaze)
  • 3 tablespoons brown sugar (for the glaze)
  • 1 tablespoon Louisiana-style hot sauce, or more to taste (for the glaze)
  • 1 tablespoon white vinegar or more to taste (for glase)
  • 2 teaspoons Creole-style mustard, brown mustard or yello mustard (for the glaze)

 

PREPARATION

Line a rimmed baking sheet with foil. Spray a wire cooling rack with cooking spray and set on the rop of the baking sheet. In a large frying pan, saute the onion, celery, bell pepper, green onion, garlic and alapenos in oil until the vegetables soften, about 5 minutes. Add the beef broth, ketchup, Traeger Cajun Rub, Worcestershire sauce, hot sauce, mustard and pepper; stir to combine.

Remove from the heat and let cool completely. In a large mixing bowl, combine the ground beef, pork and andouille sausage. Add the egg, bread crubs and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined.

Form a rectangular loaf about 8 inches long and 1 to 2 inches high.

Lay it on the top of the cooling rack.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established. This should take about 4 to 5 minutes.

Put the pan with the meatloaf on the grill grate and smoke for 1 hour. Increase the temperature to 325 degrees F and bake the meatloaf for 1 hour.

In the meantime, make the glaze: Combine the ketchup, brown sugar, hot sauce, white vinegar and mustard in a small saucepan. Simmer for 5 to 10 minutes.

Pour the glase evenly over the meatloaf, or brush it on with a pastry brush. Continue to cook the meatloaf for 30 minutes or more, or until the internal temperature in the thickest part is 160 degrees F.

Let the meatloaf rest for 10 minutes before slicing and serving.

 

 

Spicy Sesame Chicken Wings with Cucumber Salad - Weber

December 9th 2013

Chicken Glaze Ingredients

  • 1/4 cup plus 2 tablespoons soy sauce
  • 5 tablespoons packed dark brown sugar
  • 3 tablespoons finely chopped scallions
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hot chile-garlic sauce, such as Sriracha
  • 2 teaspoons peeled, grated fresh ginger
  • 3 garlick cloves, minced
  • 2 1/2 pounds chicken wings, wing tips removed

Salad Ingredients

  • 1 English cucumber, peeled, halved lengthwise, seeds removed, and thinly sliced
  • 1 teaspoon kosher salt
  • 3 tablespoons rice vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1/2 teasppon peeled, grated fresh ginger
  • 1 small clove garlic, minced
  • 2 teaspoons honey
  • 2 teaspoons soy sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup finely diced red onion

 

 

PREPARATION

In a large bowl combine the glaze ingredients. Pour all but 1/3 of the glaze into a large resealable plastic bag. Place the wings in the bag with the glaze. Press the air out of the bag and seal tightly. Turn the bag to distribute the glaze and marinate at room temperature for 20 to 30 minutes.

Place the cucumber slices in a colander set over a bowl, toss evenly with the salt, and allow to stand for 15 to 20 minutes.

Prepare the grill for direct and indirect cooking over medium heat. (350 to 450 degrees F)

In a medium bowl whisk the rice vinegar, vegetable and sesame oils, ginger, garlic, honey, soy sauce, pepper and onion. Rinse and drain the cucumber, then pat dry. Transfer to the medium bowl with the salad dressing and toss to coat.

Brush the cooking grates clean. Grill the wings over direct medium heat, wtih the lid closed, until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium heat and continue grilling until the skin is dark brown and crisp and the meat is no longer pink at the bone, about 10 minutes more. Transfer the wings to a large bowl with the reserved 1/3 cup glaze and toss to coat. Serve the wings warm with the cucumber salad.

 

 

Applesauce-Cranberry Spice Cake - Big Green Egg

December 2nd 2013

Cake Ingredients

  • Vegetable shortening, for greasing the pan
  • 3 cups all-purpose flour, plus extra for flouring the pan
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup dried cranberries or golden raisins
  • 1 cup lightly toasted walnuts, roughly chopped
  • 1 cup butter (2 sticks), at room temperature
  • 2 cups unsweetened applesauce
  • 2 cups granulated sugar
  • 2 tablespoons molasses
  • 1 1/2 teaspoons vanilla

Glaze Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup brown sugar, tightly packed
  • 1/2 cup heavy (whipping) cream
  • 1/2 teaspoon vanilla
  • pinch of salt

 

PREPARATION

Thoroughly grease the inside of the decorative 9-inch bundt pan. (Other pans can be used, but you may have to adjust the baking time.) Dust it with flour, making sure to cover all surfaces. Turn the pan upside down over a sink or wastebasket and tap several times to release any excess flour. Set aside.

On a large piece of wax paper, sift together the 3 cups of flour, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.

Using a standard mixer, cream together the butter and sugar using a medium-high speed until it is light-colored and fluffy. Add the molasses, vanilla, and applesauce and beat them in on medium speed.

Reserve 1/4 cup of flour mixture and put into a resealable plastic bag. Add the cranberries and walnuts, seal and toss to coat. (The flour keeps the fruit and nuts from sinking to the bottom of the cake as it bakes.) Add the remaining flour mixture to the butter-applesauce mixture and beat on low speed until combined. By hand, stir in the canberries and walnuts. Tip the batter into the prepared pan. Tap to remove any air bubbles.

In the meantime, start the Big Green Egg and prepare for indirect cooking at 325 degrees F. It is recommened to use a plate setter, feet up with the grate on top.

Bake the cake until a knife inserted in the thickest part comes out clean, i.e., no raw batter or rumbs clingin to it, 50 to 60 minutes. Transfer to a wire cooling rack and let the cake cool, still in the pan, for 30 minutes. Then lay a second cooling rack on top of the cake and invert, holding the cooling rack firmly against hte cake, to release. Let cool completely, then transfer to a plate or cake stand.

While the cake cools, make the glaze: Melt the butter in a small saucepan over medium-low heat. Add the sugar and cook for 1 to 2 miutes, stirring vonstantly. Add the cream, vanilla and salt. Increase the heat to medium and bring the mixture to a boil. Continue to cook for 2 minutes, stirring constantly. Let cool for 10 to 15 minutes before pouring over the cooled cake so that it runs decoratively down the sides.

 

 

Smoke-Roasted Apple Pie - Traeger

November 25th 2013

Ingredients

  • 7 cooking apples, peeled, cored, and thinly sliced (about 8 cups)
  • 1 tablespoon fresh lemon juice
  • 1/2 to 3/4 cup sugar, depending on the sweetness of the apples
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pie crust dough, homemade or purchased (enough for 2-crust pie), chilled
  • 1/4 cup apple jelly melted
  • apple juice or water
  • 1 to 2 tablespoons heavy whipping cream

 

 

 

PREPARATION

Combine the apples, lemon juice, sugar, flour, cinnamon and nutmeg in a large bowl.

Roll the pie crust dough into two 11-inch circles. Fit one circle into a 9-inch pie plate, preferably glass. Brush with the apple jelly. Add the apple mixture. Dampen the crusts edge with apple juice. Cover with the top crust, pressing the edges together to seal. Trim the pastry, and flute the edges if desired. Make several small slits in the top with a paring knife. Lightly brush the top of the pie with cream.

When ready to cook, start the Traeger grill on smoke with the lid open for about 4 to 5 minutes until the fire is established. Set the temperature to 400 degrees F and preheat lid closed for about 15 to 20 minutes.

Bake the pie for 50 to 60 minutes or until the apples are tender and the crust is golden brown. Cool on a wire rack. Serve warm or at room temperature.

 

 

Hickory-Smoked Beer Can Chicken - Weber

November 18th 2013

Ingredients

  • 1 whole chicken, 4 to 5 pounds, neck, giblets and any excess fat removed
  • 2 tablespoons kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1 can (12 ounces) beer, at room temperature
  • hickory wood chips for smoking meat

Rub Ingredients

  • 2 teaspoons granulated onion
  • 2 teaspoons paprika
  • 1 teaspoon packed golden brown sugar
  • 1/2 teaspoon freshly ground black pepper

 

 

PREPARATION

Sprinkle the salt evenly over the meaty parts of the chicken and inside the cavity (but not on the back.) The chicken will be coated with a visable layer of salt. Cover with plastic wrap and regridgerate for 2 hours.

Combine the rub ingredients.

Soak the hickory wood chips in water for at least 30 minutes.

Prepare the grill for indirect cooking over medium heat (350 to 450 degrees F). Kepp the temperature as close to 400 degrees F as possible throughout the cooking time.

Rinse the chicken with cold water, inside and out, to remove all the salt and then pat dry with paper towels. Brush the chicken with olive oil and season all over with the rub. Make sure that the inside of hte cavity is also included. Fold the wing tips behind the chicken's back.

Open the can of beer and pour out about two-thirds. Using a church key-style can opener, make two more holes in the top of the can. Place the can on a solid surface and then lower the chicken cavity over the can.

Drain and add two handfuls of wood chips into the smoker box and follow manufacturers instructions and close the lid. When the wood begins to smoke, transfer teh chicken-on-a-can to te grill, balancing it on it's own two legs and the can like a tripod. Cook the chicken over indirect medium heat with the lid closed and until the juices start to run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone,) registers 160 to 165 degrees. This should take anywhere from 75 to 90 minutes. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the smoker box.

Carefully remove the chicken-on-a-can from the grill, (be careful not to spill hte contents of hte beer can, as it will be very hot). Let the chicken rest for 10 to 15 minutes before lifting the bird from the beer can and carving. During the resting time, the temperature should rise about 5 to 10 degrees. Carve the chicken into serving pieces and serve warm.

 

 

Pretzel Sandwich Buns - Big Green Egg

November 11th 2013

Dough Ingredients

  • 1 3/4 cups warm water
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 4 1/2 cups King Arthur Unbleached All-Purpose FLour
  • 1/4 cup Baker's Special Dry Milk
  • 2 teasoons instant yeast

Topping Ingredients

  • coarse sea salt

Water Bath Ingredients

  • 2 quarts water
  • 1 tablespoon salt
  • 1/4 cup baking soda

PREPARATION

Mix and kneed the dough ingredients by hand, mixer or bread machine may be used to make dough smooth, slightly sticky. Allow the dough to rise in a lightly greased bowl, covered for about an hour until it has doubled in size.

Gently deflate the dough, and transfer it onto a lightly greased work surface. Devide the dough into about 10 seperate pieces and shape each piece into a smooth ball. Place the balls on a baking or pizza stone. Cover and let rest for 15  minutes.

Set the EGG for indirect cooking at 400 degrees F by using the plate setter, legs up with cooking grid.

Prepare the water bath: on a stovetop, bring the water, salt and baking soda to a boil in a large pot. Drop 5 dough balls at a time into the water bath. Cook for 30 seconds and flip over and cook for another 30 seconds. Using a slotted spoon, return the buns to drip pan.

Using scissors or a sharp knife, cut 1/2" crosses into the center of each bun. Sprinkle with coarse sea salt. Place the pan on the cooking grid and bake the buns for about 20 to 24 minutes or until they are deep brown. Remove them from the EGG and transfer to a cooling rack. Once cool, they are ready to serve.

 

 

Scalloped Potatoes with Bacon and Chipotle Cream- Traeger

November 4th 2013

Ingredients

  • 1 can chipotle chiles in adobo, 7 ounces
  • 2 cups heavy whipping cream
  • 2 green onions, trimmed, white and green parts thinly sliced crosswise
  • vegetable oil
  • 3 to 4 large russet potatoes
  • coarse salt (kosher or sea) and freshly ground black pepper
  • 3 cups (12 ounces) shredded Mexican 4-cheese blend or more as needed
  • 3 slices of bacon
  • smoked paprika, for garnish (optional)

PREPARATION

Start the Traeger grill on Smoke with the lid open for about 5 minutes. Set the temperature to 350 degrees and preheat with the lid closed for about 15 minutes.

In a blender or mini food processor, blend the chiles from the can until it forms a smooth paste. Reserve 2 tablespoons and save the rest for another use. (The rest of the chile paste may be placed into ice cube trays, freeze and then place frozen chile paste cubes into a ziplock and keep in freezer until needed.)

Make the chipotle cream by brining the cream to a simmer in a saucepan over medium heat. Whisk in 1 tablespoon of chipotle paste. Stir in the green onions.

Peel hte potatoes and submerge them into the cold water to prevent them from turning color. Generously oil a 10 to 12 inch cast iron skillet. Working with one potato at a time, thinly slice it using a slicing disk of a food processor. It may be called a mandolin slickers or you may use a sharp knife. Fan the potato slices in the bottom of the skillet, season with salt and pepper. Top the potato slices with the chipotle cream and cheese. Repeat with the remaining potatoes until you have 4 to 6 layers. Pour the rest of the chipotle cream and cheese on top. Cover with foil.

Transfer the skillet to the grill grate and bake the potatoes for 30 minutes. Then remove the foil to encourage browning of the top. Continue to bake for another 30 minutes or until the potatoes are tender and golden brown. At the same time, lay the bacon strips on the grill grate perpendicular to the bars. Remove the bacon when it is lightly browned crisp, 20 to 25 minutes. Let cool and then cruble and set aside.

Transfer the scalloped potatoes to a wire cooling rack and let rest for 15 to 20 minutes to firm up. Top with the crumbled bacon and dust with smoked paprika.

Serve hot.

 

 

 

 

Mustard-Glazed Hanger Steaks with Onions and Pepers - Weber

October 28th 2013

Glaze Ingredients

  • 1/4 cup whole-grain mustard
  • 2 tablespoons red wine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Other Ingredients

  • 2 hanger steaks, each about 1 pound and 1 1/2 inches thick
  • 2 yellow onions, cut crosswise into 1/2 inch-thick slices
  • extra-virgin olive oil
  • kosher salt
  • 2 large red bell peppers
  • 1 teaspoon balsamic vinegar
  • freshly ground black pepper
  • 6 slices sourdough bread, eacha bout 1/2 inch thick

 

 

 

 

 

In a small bowl whisk the glaze ingredients. Place the steaks in a shallow baking dish and cover with the glaze. Turn the steaks to distribute the glaze and let marinate for 30 minutes at room temperature.

Prepare the grill for direct cooking over medium heat, 350 to 450 degrees F.

Brush the onion slices with olive oil and season with salt

Brush the cooking grates clean. Grill the onions and bell peppers over direct medium heat with the lid closed, until the onions are tender and the bell peppers are blackened and blistered all over, turning occasionally. The onions will take 8 to 12 minutes and the bell peppers will take 10 to 15 minutes. Pleace the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for 10 minutes.

Increase the temperature of the grill to high heat, 450 to 550 degrees F.

Sear the hanger steaks over direct high heat with the lid closed until they are nice charred all over. This should take about 6 to 8 minutes and should only be turned once. Move the steaks over indirect high heat and continue to grill, with the lid closed until the steak is cooked to your desired doneness. During the last minute of grilling time, toast the bread over direct heat, turning once. Remove the steaks and the bread from the grill and let the steaks rest for 5 to 10 minutes. Cut the steaks into thin slices and serve warmwith peppers, onions and the toasted bread.

 

Chili Lime Skirt Steak Fajitas - Big Green Egg

October 21st 2013

Ingredients

  • 1.5 to 2 pounds skirt steak
  • 1 onion, sliced in think strips
  • 2 large bell peppers (red, green, yellow and or orange), sliced in strips
  • 2 tablespoons olive oil
  • 8 tortillas

Marinade Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground chipotle pepper
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime zest
  • 2 cloves garlic

Topping Ingredients (optional)

  • 1 avocado
  • packed queso fresco
  • 2 limes, sliced
  • 1 tomato
  • 1/2 cup sour cream
  • 1 cup chopped cilantro
  • 2 jalapeno, sliced
  • sea salt
  • pepper

 

 

PREPARATION 

Combine all the marinade ingredients in a immersion blender or food processor. Marinate the skirt steak for at least 1 hour and up to 5 hours.

Set the Egg for direct cooking at 350 degrees F. Place a cast iron griddle on teh cooking grid and add olive oil. Once the oil gets hot, add the onion and peppers to saute on the grill.

Grill the skirt steak over the direct heat for 4 minutes per side or until they begin to lightly develop char marks. Be careful not to overcook, this is a thin cut of meat that will continue to cook after it has been removed from the grill.

Remove the steak from the grill and tent in foil. Once the onions are translucent, the veggies are ready to be removed from the grill.

While the meat is resting, prepare your tomato, jalapeno, avocado and limes to enhance your fjitas! Slice the steak while it's hot.

Serve the tortillas warm while the skirt steak is hot! Enjoy!

 

 

 

Apple Pear Crisp - Traeger

October 14th 2013

Ingredients for Topping

  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 3/4 cup brown sugar, packed
  • 3/4 cup ganulated sugar
  • 16 tablespoons butter (2 sticks), diced, well-chilled 
  • 1/4 teaspoon salt

Ingredients for Fruit

  • 5 pounds mixed apples and pears, peeled, cored and diced
  • one lemon, zest removed then juiced
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Other Ingredients

  • Vanilla Ice Cream
  • Sweetened Whipped Cream
  • Cinnamon

 

 

PREPARATION

 

Butter a 9" by 13" baking dish or spray with nonstick cooking spray. Set aside.

Mkae the topping in a large mixing bowl. Combine the flour, oatmeal, brown sugar, granulated sugar, butter and salt. Use a hand-held pastry blender until the mixture is crumbly and the butter is a size of peas.

Prepare the fruite in a large mixing bowl, add the apples, lemon zest and lemon juice. Add the sugar, cinamon and nutmet and stir with a wooden spook. Tip the fruit mixture into the prepared pan. Distribute the topping evenly across the fruit.

When ready to cook, start the Traeger on Smoke with the lid open for about 4 to 5 minutes. Set the temperature to 350 Degrees F and preheat with the lid closed for about 15 minutes.

Put the crips directly on the grill grates and bake for about 50 to 60 minutes or until the top is nicely browned and the fruit is bubbling and tender.

Serve warm with ice cream or sweetened whipped cream on top.

 

 

 

Cider-Brined Pork Chops with Apple Sauerkraut - Weber

October 7th 2013

Brine Ingredients

  • 2 bottles hard cider (each 12 fluid ounces)
  • 1 tablespoon packed golden brown sugar
  • 2 teaspoon kosher salt
  • 4 sprigs fresh thyme

Sauerkraut Ingredients

  • 1 pound sauerkraut (with juices, 2 1/2 cups)
  • 2 tablespoons packed golden brown sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon freshly ground black pepper
  • 2 small green apples, peeled and finely diced

Other Ingredients

  • 4 boneless pork loin chops, each about 6 ounces and 1 inch thick, trimmed of excess fat
  • extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup whole-grain mustard

 

PREPARATION:

In a medium saucepan combine the brine ingredients. Bring to a boil over high heat and simmer for 2 minutes. Remove the pan from the heat and let the brine cool completely.
 
Place the pork in a large, resealable plastic bag and pour in the cooled brine. Press all the air out of the bag and seal tightly. Turn the back to distribute the brine, place the bag in a bowl and refrigerator for 6 to 24 hours. Turning occasionally.
 
Prepare the grill for direct cooking over medium heat.
 
In a small saucepan combine all the sauerkraut ingredients except the apples. Bring the mixture to a simmer over medium heat, cover the saucepan and simmer for about 10 minutes, stirring occasionally. Stir in apple, remove from heat, cover and set aside until ready to serve.
 
Remove the chops from the bag and discard the marinade. Pat the chops dry with a paper towel. Lightly brush the chops on both sides with oil and season evenly with salt and pepper.
 
Brush the cooking grates clean. Grill the chops over direct medium heat with the lid closed, until they are slightly pink in the center which should be 8 to 10 minutes. Turn the chops once or twice. Serve warm with the sauerkraut and the whole-grain mustard on the side.

 

Chicken & Dumplings - Big Green Egg

September 30th 2013

Ingredients:

  • 1 Springer Mountain Farms whole chicken
  • 2 quarts water
  • 3 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 8 oz. sour cream
  • 2 1/2 cups flour
  • 3 eggs
  • 1/2 cup water
  • 2 teaspoon salt

 

PREPARATION:

Set the EGG for direct cooking at 325 degrees F.

Combine chicken, water, salt and pepper in a dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove chicken pieces; cut chicken into bite-size pieces while discarding the skin and bones. Return the chicken to the broth along with onion, celery and garlic.

Cook for 20 minutes. Add sour cream.

Combine flour, eggs (well beaten), water and 2 teaspoons salt and beat until batter is smooth. Drop batter by 1/2 teaspoon into boiling pot. cover and simmer for 15 minutes.

Serve hot with homemade biscuits.

 

 

 

 

 

 

Gyros - Traeger

September 16th 2013

Ingredients

  • Nonstick cooking spray
  • 2 to 3 cloves of garlic, roughly chopped
  • 1 medium onion, peeled and roughly chopped
  • 1 pound lean ground beef
  • 1 pound lamb or veal, or more ground beef
  • 2 teaspoons Traeger Souvlaki Rbu or 1-1/2 teaspoons sosher salt and 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon cayenne pepper
  • pita bread or flat bread, preferably warmed for serving
  • tzatziki (for serving)

 

 

 

PREPARATION

Spray a loaf pan with nonstick cooking spray. Cover a brick or a heavy can from the pantry with aluminum foil; set both the loaf pan and the brick aside.

Combine the garlick and onion in the bowl of a food processor and process until both are finely chopped. Scrape into a colander or mesh strainer and let drain for 15 minutes, pressing on the solids. Do not wash the food processor bowl.

To the food processor bowl, add the ground beef, lamb, Traeger rub, oregano, marjoram and cayenne. Return the drained onion-garlic mixtrue to the bowl and process until a paste is formed. Press tightly into the prepared loaf pan. If desired, you can prepare the meat up to this point, then cover with plastic wrap and chill for several hours or even overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open for about 4 to 5 minutes, allowing the fire to start and be established. Set the temperature to 325 degrees F and preheat, lid closed for about 10 to 15 minutes.

Bake the gyro meat in a water bath, this will prevent a crust from forming on the bottom. Cook until the meat is at 165 degrees F. This should take any where from 60 to 75 minutes. Carefully remove from the water bath, drain and discard any accumulated fat and set on cooling rack. Put the foil-covered brick on top of the meat to compress it. After 20 minutes, remove the beat from the loaf pan and thinly slice with an electric knife or a sharp serrated knife.

Build the gyros using the serving ingredients suggested above, finishing with tzatziki.

 

 

Honey and Spice Sauteed Pork Tacos - Big Green Egg

September 9th 2013

Ingredients

  • 1 pound bonless Pork Chops, thinly-cut (1/2 inch thick strips)
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground chipotle pepper
  • 8 small corn tortillas, warmed
  • 1 cup romaine lettuce, shredded
  • 1 cup pico de gallo
  • light sour cream to taste

 

 

PREPARATION

Set the Egg for direct cooking at 400 degrees F.

In a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce, and ground chipotle pepper and whisk to combine. Add sliced pork into the marinade and let sit for 15 minutes.

Preheat the cast iron griddle on the cooking grid. Add the slices of pork to the skillet and cook for about 2 minutes on each side. Once cook, remove the pork to the place and reserve.

Arrange 8 corn tortillas on a platter, Spring each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco and top off with sour cream if desired.

Serve hot.

 

Citrus Honey Glazed Shrimp - Weber

September 2nd 2013

Ingredients

  • 24 (8/10 ct) fresh or frozen Colossal Shrimp, deveined, peeled and rinse
  • 2 tablespoon Lemongrass, finley minced or 1/2 tablespoon Lemon zest
  • Zest of 1 lime
  • 3 tablespoon Lime juice
  • 6 tablespoon Hoisin sauce
  • 2 tablespoon Oyster sauce
  • 2 tablespoon Dry Sherry
  • 3 tablespoon Honey
  • 1 tablespoon Garlic chili sauce
  • 2 tablespoon Ginger, finley minced
  • 3 Garlic cloves, finley minced
  • 1/2 tablespoon fresh Basil, finley chopped

 

PREPARATION

In a mixing bowl; combine the Lemongrass, Lime zest, Lime juice, Hoisin sauce, Oyster sauce, Sherry, Honey, Garlic chili sauce, Ginger, Garlic and Basil. Stir all contents together. When sauce has been mixed well, reserve 1 cup and set aside.

Thread 4 shrimp per skewer, (if using wooden skewers, it is recommended to soak them in water for 30 minutes.)

In a 9x13 pan; lay shrimp skewers flat. Pour the remaining glaze over shrimp. Flip the skewers to ensure that the shrimp are fully coated with glaze. Marinate in the refrigerator for 30 to 45 minutes, flipping once.

Turn on the Weber to medium-medium high heat. Lightly spray top of shrimp skewers with cooking spray prior to placing them on the grill.

Cook for about 4 minutes. Prior to flipping the skewers,  lightly coate with cooking spray.

Cook for another 3 minutes after flipping the skewers and coating with using the reserve glaze. Once the shrimp have turned pink and opaque inside, they are done.

 

 

Ham with Apple & Bourbon Glaze - Traeger

August 26th 2013

Ingredients

  • 1 fully cooked ham or half-ham
  • 1 to 2 cups apple juice or cider
  • 1 cup apple jelly
  • 2 tablespoon Dijon Mustard
  • 1 to 2 tablespoons bourbon
  • 2 teaspoons fresh lemon juice
  • 1/2 teasoon ground clove

 

 

 

PREPARATION

When ready to cook, start the Traeger Grill on smoke with the lid open until the fire is established. This should take about 5 minutes. Set the temperature to 350 degrees F and preheat, with the lid closed for about 10 to 15 minutes.

Arrange the ham on a rack in a roasting pan. Pour the apple juice in the roasting pan around the ham. Place in the Traeger with the lid closed. Allow ham to cook for 18 to 18 minutes per pound for the whole ham.

While the ham is cooking on the Traeger, in a small sauce pan over medium-low heat, melt the apple jelly. Once melted, whisk in the mustard, bourbon, lemon juice and ground clove and remove from heat. Brush over the outside of the ham about 40 to 50 minutes prior to the ham is expected to be done. Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining of the sauce and pass it separately at the table.

 

 

Red Cold Spicy Burgers - Big Green Egg

August 19th 2013

Ingredients

  • 1 pound lean ground beef
  • 1 (14.5 ounce) can Red Cold Petite Diced Tomatoes with Green Chilies, drained very well
  • Salt and Black Pepper to taste
  • Hamburger Buns

 

Recommended Ingredients

  • Spicy Ketchup
  • Sliced Peppers
  • Pepper Jack Cheese slices
  • Chipotle Mayo
  • Onions

 

 

PREPARATION

Set the EGG for direct cooking at 400 degrees F.

Combine the ground beef and Red Gold Diced Tomatoes in a bowl. Form into patties and season with salt and pepper to taste.

Place patties directly on the cooking grid and cook for 5 to 6 minutes per side or until perfered doneness.

Serve Hot. Have the recommended ingredients available to enhance their burgers to their liking.

 

 

Chicken and Pepper Nachos - Weber

August 12th 2013

Paste Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons prepared chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin

 

Other Ingredients

  • 2 boneless, skinless chicken breast halves (each about 6 ounces)
  • 2 large poblano chile peppers, each halved lengthwise, stemmed and seeded
  • 1 large red bell pepper, halved lengthwise, stemmed and seeded
  • 1 bag sturdy tortilla chips (14 to 16 ounces)
  • 1 pound coarsley grated pepper jack cheese
  • 5 scallions (white and light green parts online), finely chopped
  • 1/2 cup roughly chopped fresh cilantro leaves
  • 1 cup store-bought tomato salsa (optional)
  • 1/2 cup sour cream (optional)

 

 

 

PREPARATION

In a mixing bowl mix the paste ingredients. Add the checken breast to the bowl, turn to coat them evenly, and then transfer them to a plate. Any remaining paste, leave it in the bowl. Allow the check breasts to marinate at room temperature for 20 to 30 minutes before grilling

prepare the grill for direct and indirect cooking over medium heat.

Brush the cooking grates clean. Grill the chicken breasts, smooth side down first, over direct medium heat with the lid closed until the meat is firm to the touch and opaque all the way to the center. This should take about 8 to 12 minutes and may need to turn the chicken a few times. At the same time, grill the poblano and bell peppers over medium direct heat until tender. This should also take about the same time. Remove all products from the grill and cut the chicken breast into bite-sized pieces. Scrape away and discard the blackened skin from the peppers. Cut the peppers into bite-sized pieces.

Layer the tortilla chips, chicken pieces, peppers, cheese and scallions on two large sheet pans lined with parchment paper. Place the sheet pans over indirect medium heat. Close the lid and allow to cook until the cheese is melted which may take 5 to 10 minutes. Remove from the grill, sprinkle with cilantro and serve immediately with salsa and sour cream.

 

 

 

Smoke Roasted Turkey Breast - Traeger

August 5th 2013

Ingredients for Brine

  • 6 to 7 lbs, bone-in, skin-on turkey breast, thawed.
  • 4 quarts cold water
  • 3/4 cup kosher salt
  • 1/3 cup brown sugar

Ingredients for Herbed Butter

  • 8 tablespoons butter, room temperature
  • 1/4 cup loosleypacked fresh herbs; such as parsley, sage, rosemary, and marjoram or oregano
  • 1 clove garlic, finely minced
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon freshly ground black pepper

 

 

PREPARATION

Remove any excess gobbets of fat from the breast. In a large food-safe container, combine the water, kosher salt, and brown sugar and stir until the salt and sugar starts to dissolve.

Add the turkey to the brine and refrigerate 6 to 8 hours or even overnight. If necessary, weight the bag with ice to keep the turkey submerged.

Drain and pat dry with paper towels; discard the brine. Put the turkey breast on a roasting rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.

In the meantime, make the herb butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest and salt and pepper.

When ready to cook, start the Traeger on Smoke with the lid opening for about 4 to 5 minutes. Set the temperature to 325 degrees F and preheat with the lid closed for about 10 to 15 minutes.

Gently work your finders or the handle of a wooden spoon under the skin on the breast to loosen it from the meat. Insert 2 tablespoons of herb butter under the skin on each side of the breastbone, massaging it withyour finders to distribute it evenly and push out any air pockets. Melt the remaining 4 tablespoons of herb butter in the microwave using medium-low heat. Brush the outside of the turkey with some of the extrea melted herb butter.

Roast the turkey for 2 to 2.5 hours or until the turkey is golden brown and the internal temperature in the thickest part of the thigh is 165 degrees F. Baste the remaining of the butter after 1.5 hours. Let the turkey breast rest for 10 to 15 minutes prior to carving.

Serve Hot.

 

 

 

 

 

Festive Papas Tapas - Big Green Egg

July 29th 2013

Ingredients

  • 2-3 medium russet or 3-4 medium Yukon Gold Potatoes
  • 2 tablespoons Olive Oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

Bruschetta Ingredients

  • 2 medium tomatoes diced
  • 1/4 cup chopped fresh basil leaves
  • 2 cloves (1 teaspoon) of minced garlic
  • 1 tablespoon of Olive Oil

Mediterranean Ingredients

  • 1 (6 oz) feta cheese
  • 1 (2.25 oz) can sliced olives drained
  • 1 medium tomato diced
  • salt to taste
  • pepper to taste

Creamy Greek Yogurt with Lemon and Herbs Ingredients

  • 1/2 cup plain nonfat Greek Yogurt
  • 2 tablespoons chopped fresh dill
  • juice from 1/2 of a Lemon
  • salt to taste
  • pepper to taste

Pico De Gallo Ingredients

  • 1 medium tomato diced
  • 1 small onion finely chopped
  • 1 green onion chopped
  • 1-2 teaspoon minced garlic
  • 1 tablespoon chopped Cilantro
  • salt to taste
  • pepper to taste

 

 

 

 PREPARATION

Set the Egg for indirect cooking at 400 degrees F.

Thinly slice potates length wise ato 1/4 inch thick, discarding ends. Toss with olive oil, salt and pepper. Place on cooking grid in a single layer and cook for 10 minutes each side.

While potatoe slices are cooking, prep each of the toppings. For example, the Pico de Gallo topping; mix all the ingredients in a bowl and set aside till potato slices are ready.

Once the potato slices have cooled, select the topping of choice and spoon on top. Serve immediatly.

 

 

 

Open-faced Turkey Burger Melts with Swiss Cheese  - Weber

July 22nd 2013

 

Ingredients for Turkey Patties

  • 1 1/2 pounds ground turkey (93% lean)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon Mustard
  • 2 teaspoons tomatoe paste
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon freshly ground black pepper

 

Ingredients for Sauce

  • 3 tablespoons Dijon Mustard
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons balsamic vinegar

 

Other Ingredients

  • 2 ciabatta rolls
  • extra-virgin olive oil
  • 4 slices Swiss Cheese
  • 2 cups baby greens or watercress
  • 1 large tomato
  • kosher salt

 

 

 PREPARATION

 Prepare the grill for direct cooking over medium heat, should be about 350 degrees to about 450 degrees.

Gently combine the patty ingredients and form into four squar patties of equal size. Each patty should be about 1/2 inch thick.

In a small bowl and mix sauce ingredients.

Cut each roll in half and brush wthe cut sides with olive oil.

Brush the cooking grates clean. Grill the patties over direct medium heat with the lid closed. Cook until the patties are medium which should take about 8 to 10 minutes, turning once.

After turning the patties, add two slices of Swiss Cheese to each patty. During the last few minutes of grilling, toast the cut sides of the ciabatta rolls.

Build the burgers on the toasted ciabatta with sauce, baby greens, a turkey patty and sliced tomatos. Season with salt and pepper to taste and serve warm.

 

 

Roasted Potatoe Nuggets with Smoky Chipotle Mayo  - Traeger

July 15th 2013

 

Ingredients for potatoes:
  • 6 to 8 Large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
  • 8 tablespoons salted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 4 to 6 teaspoons of your faborite BBQ Rub
  • 1/2 sweet onion, thinkly sliced
Ingredients for chipotle mayo:
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 2 teaspoon freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1 tablespoon red wine or apple cider vinegar
  • 1cup vegetable or corn oil
  • 1 tablespoon Traeger Sweet and Spicy Chipotle Rub

 

 

PREPARATION

Parboil the potatoes in salted water for about 3 to 4 minutes, no longer.

Start the Traeger on the Smoke setting for 4 to 5 minutes to establish the fire. Once the Traeger has started smoking, turn the temperature up to 375 degrees. In a large baking pan to hold all of your potatoes, place your butter into pan in the Traeger. Preheating the pan and the butter will prevent the potatoes from sticking.

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the salt, pepper, barbecue rub and onions.

Transfer the seasoned potatoes into the hot baking pan. These should sizzle as they hit the butter in the pan. This is a very good sign, it means that the potatoes will not stick to the pan.

Roast the potatoes for about 60 to 75 minutes or until they are nicely golden brown all over, turning them about every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure that all of the potatoes are not stuck to the pan.

While the potatoes are roasting, prepare the chipotle mayo. Using an immersion blender or handheld mixer, whisk togethr the egg yolk and dry ingredients. Combine lemon juice and vinegar in a small bowl. Pour half of the lemon vinegar mixture into the yolk mixture and whisk vigorously.

Whisking the yolk mixture briskly, start to add the oil into the mixture by a few drops at a time until the liquid seems to thicken and lighten. Continue mixing and increase the oil flow into a thin stream. ONce half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Slowly stir in the Smoky Chipotle Rub. Leave at room temperature for 1 to 2 hours then refridgerate for up to 1 week.

Your potatoes will be done when they are fork tender. Remove them from the grill and serve alongside the chipotle mayo.

 

 

 

Steak Marsala with Penne Pasta  - Big Green Egg
July 8th 2013
Ingredients
  •  4 oz tenderloin steaks
  • 2 tablespoons olive oil
  • 1 small onion, finely sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 12 cherry tomatoes, sliced in half
  • 1/2 cup Marsala wine
  • 1/4 cup low sodium beef broth
  • 2 tablesoons dijon mustard
  • 2 cups half & half
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons basil, chopped
  • 1 box penne pasta
  • fresh parmesan cheese for serving

 

 

 
PREPARATION
Preheat the Egg while cooking the penna and making the sauce.
In a large saute pan over medium heat add olive oil and the onions. Cook for about 5 minutes, stirring occasionally, until they are golden brown. Add in cherry tomatoes, garlic and thyme and cook for about 6 minutes. Keeping the heat on medium, stir in the marsala wine, deglazing the pan. Add the beef broth and the dijon mustard and whisk until it is all incorporated. Whisk in half and half then season with salt and pepper and lower the temperature. Cook for about 5 minutes more or until the sauce starts to thicken.
In a large pot of boiling water cook the penne pasta (add 2 tablespoons of salt) for about 11 minutes or follow package directions. Drain (except for 1 cup for reserve). If sauce becomes too thick then add in some of the pasta liquid.
Add the tenderloins to the center of the cooking grid on the Egg. Grill for 3 minutes one side then flip the steak and shut off the Egg. Allow the tenderloin to grill for 3 minutes then remove.
Add pasta into the sauce pan and coat with the Marsala mixture for 1 minute. Remove from heat, add steaks and basil and serve immediately with parmesan cheese.

 

 

 
Prime Rib with Blue Cheese Crust and Shallot Jus - Weber

July 1st 2013

 

Ingredients
  • 1 bonless prime rib roast, about 5 1/2 lbs, trimmed of excess surface fat
  • Kosher salt
  • Freshly ground black pepper
Ingredients- Jus
  • 1 1/3 lbs shallots, trimmed and peeled
  • 1 tablespoon canola oil
  • 3 cups reduced-sodium beef broth
Ingredients- Crust
  • 2 tablespoons Dijon mustard
  • 1 cup fresh bread crumbs
  • 3 ounces crumbled blue cheese
  • 1 tablespoon canola oil

 

 

 
Preparation
Season the roast evenly with 2 teaspoons salt and 1 teaspoon pepper. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
Place a large disposable foil pan underneath the cooking grate to catch the drippings. Prepare the grill for indirect cooking over medium heat (350 degrees to 450 degrees).
Center the roast on the cooking grate over the foil pan, fat side up, and grill over indirect medium heat, with the lid closed as much as possible, until the internal temperature reaches 110 degrees, 75 to 90 minutes, rotating the roast 180 degrees once halfway through grilling time. Keep the temperature of the grill between 350 to 375 degrees. While the prime rib is cooking, make the jus.
Separate the shallots into two cloves, or cut them in half lengthwise if the cloves do not occur naturally. In a large skillet heat over medium-high heat, heat the oil. Add the shallots, cut side down, and cook until lightly browned, about 3 minutes. Turn and brown the other side, about 3 minutes more. Add 1 cup of the broth and partially cover the skillet. Reduce the heat to medium, and cook until the shallots are softened, about 10 minutes.
Uncover and cook until the brother has evaporated to a glaze and the shallots are tender, about 10 minutes more. Add the remaining 2 cups of broth, bring to a boil, reduce the heat and gently boil over medium-high heat until the liquid is a bit thickened, about 5 minutes, stirring to deglaze the pan. Remove from the heat and season with salt and pepper, if needed, and set aside until ready to serve.
When the roast has reached 110 degrees F, remove it from the grill. Close the lid to maintain the heat. Spread the top and sides of the roast with mustard. In a small bowl mix the bread crumbs and blue cheese. Press the mixture firmly onto the mustard to make a crust. Drizzle with oil. Return the roast to the grill, centered over the foil pan, and cook over indirect medium heat, with the lid closed, until the crust is lightly browned and instant-read thermometer inserted into the thickest part of the roast registers 125 degrees F for medium rare, 15 to 20 minutes. Just before serving, reheat the jus. Cut the roast into 1/2-inch slices. Serve warm with jus.

 

 

 

 

 

 

 

 

Artichoke & Parmesan Stuffed Mushrooms  - Traeger

June 24th 2013

Ingredients

  • 8 medium mushroom caps, about 1-1/2 inches in diameter
  • 1 6.5-ouce jar marinated artichoke hearts. Drained and finely chopped
  • 1/3 cup Parmesan cheese, finley grated
  • 1/4 cup mayonnaise
  • 1/2 tsp garlic salt
  • a few drops of your favorite hot sauce
  • Paprika

 

 

 

Clean the mushrooms with a damp paper towle. Remove the stems and discard or save for another use. Using a samll spoon, scoop out the inside of the mushroom. Combine the artichoke hearts, parmesan, mayonnaise, garlic salt, and hot sauce in a bowl and mix well. Mount the filling in hte mushrrom caps. Dust the tops with paprika.

Arrange the musrooms in an oven-safe baking dish.

When ready to cook, start the Traeger Grill on Smoke with the lid open until the fire is established, which is about 4 to 5 minutes. Set the temperature to 350 degrees and preheat with the lid closed for about 10 to 15 minutes.

Bake the mushrooms until the filling is bubbling and just beginning to brown. This should take about 25 to 30 minutes.

Serve immediately while hot.

 

 

 

Shrimp and Mango Salsa  - Big Green Egg

June 17th 2013

 

Ingredients

  • 2 lbs. (16-20) raw shrimp, peeled and deveined
  • Shrimp Marinade (recipe follows)
  • Dave’s All-Purpose Fish Seasoning (recipe follows)
  • Famous Dave’s Sweet & Zesty BBQ Sauce
  • Mango Salsa (recipe follows)
  • Fresh Limes

 

Mango Salsa Ingredients

  • 1 cup of mandarin oranges, chopped, drained (reserve syrup)
  • 2 tsp. Ball Fruit-Fresh Produce Protector
  • 1 cup fresh pineapple, chopped (reserve juice)
  • 2 shot glasses of Grand Marnier
  • 1 cup of mango, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup red onion, chopped
  • 2 jalapeños, diced
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1 cup of avocado, chopped

 

 

Dave's All-Purpose Fish Seasoning

  • 2 Tbsp. kosher salt
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. lemon pepper
  • 1 Tbsp. Aleppo chili pepper
  • 2 tsp. chili powder
  • 2 tsp. granulated onion powder
  • 1 tsp. crushed dry basil
  • 1 tsp. crushed dry oregano
  • 1 tsp. fresh ground fennel seed (do it yourself from seeds)
  • 1/2 tsp. fresh ground black pepper
  • In a small bowl, mix ingredients together to create an amazing chicken or fish seasoning.

 

 

Dave's BBQ Shrimp Marinade Ingredients

  • 1 cup Famous Dave’s Sweet & Zesty BBQ Sauce
  • 1/4 cup light olive oil
  • 1 cup pineapple juice
  • 1/4 cup pineapple juice concentrate
  • 1/2 cup lime juice
  • 1 Tbsp. Sriracha hot chili sauce
  • In a bowl, mix BBQ sauce, olive oil, pineapple juice, pineapple concentrate, lime juice, and chili sauce together.

 

 

 

 PREPARATION

Set the Egg for direct cooking at 350 degrees.

Peel and devein shrimp; place intoa large plastic bag.

Prepare marinade. Pour marinade into plastic bad with shrimp, seal and regrigerate for at least 2 hours. After 2 hours, drain shrimp into a sieve over a bowl and discard the marinade.

Skewer shrimp with metal skewers or wooden skewers soaked in water. Lightly season shrimp with Dave's All-Purpose Fish Seasoning and spray with non-stick cooking spray. Grill shrimp, this process doesn't take very long and once the shrimp starts to look opaque then they are done. Baste with straight Sweet & Zesty BBQ Sauce just before taking them off the egg. Allow the BBQ sauce to caramelize.

Arrange mango salsa in the center of a large platter and place BBQ shrimp on top. Garnish the edge of your platter with lime wedges.

 

 

 

Tex-Mex Rubbed Pork Tenderloins with Corn and Tomatoe Salsa - Weber

June 10th 2013

Salsa Ingredients

  • 2 ears fresh corn, husked
  • Extra-virgin olive oil
  • 1 cup red grape tomatoes, each cut lengthwise in half
  • 1 cup yello grape tomatoes, each cut lengthwise in half
  • 1/2 Hass avocado, cut into 1/4 inch dice
  • 2 scallions (white and light green parts onl7), finely chopped
  • 2 Tbs finely chopped fresh cilantro leaves
  • 1/2-1 jalapeno chile pepper, finely chopped
  • 1/2 tsp kosher salt

Rub Ingredients

  • 2 tsp ground cumin
  • 2 tsp packed dark brown sugar
  • 1-1/2 tsp paprika
  • 1-1/2 tsp kosher salt
  • 1 tsp ancho chile powder
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1/2 tsp freshly ground black pepper

2 Pork tenderloins, each about 1pound, trimmed of excess fat and silver skin.

 

 

 

 PREPARATION

Prepare the grill for direct cooking over medium heat (350 to 450 degrees)

Brush the cooking grates clean. Lightly brush the ears of corn with oil. Grill the corn over direct medium heat, with the lid closed, until they are browned in spots and tender, (10 to 15 minutes) and turning occasionally. Remove from the grill and when cool enough to handle, cut the corn kernels from the cobs. In a medium bowl combine the salsa ingredients and set aside until ready to use.

In a small bowl, combine the rub ingredients.

Lightly brush the pork tenderloins all over with the olive oil and season evenly with the rub. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.

Brush the cooking grates clean. Grill the tenderloins over direct medium heat with the lid closed. Cook until the outsides are evenly seared and the internal temperature registers 145 degrees. This should take about 15 to 20 minutes and turning about every 5 minutes.

Once the internal temperature has been met, remove from the grill and let rest for about 5 minutes. Cut the tenderloins crosswise into 1/2-inch slices. Serve warm with salsa.

 

 

 

Moroccan Ground Meat Kebabs  - Traeger

June 3rd 2013

Ingredients

  • 1-1/2 lbs ground lamb or beef, chilled
  • 1/3 cup minced onion
  • 1 to 2 cloves of garlic, finely minced
  • 3 Tbs minced fresh cilantro
  • 1 Tbs minced fresh mint
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • Pita bread for serving

 

 

 

 

 PREPARATION

In a large mixing bowl, combine all the ingredients except for the pita bread.

Once all ingredients are mixed well, form into meatballs. Each meatball will be about 2 inches in diameter. Skewer each meatball, then run your hands under cold water and mold the meat into a cigar shape. Cover and refrigerate for at least 30 minutes, or even overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is well established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat with the lid closed for 10 to 15 minutes.

Grill the kebabs, turning once and cooking for about 25 to 30 minutes or until the internal temperature reads 160 degrees. Pita bread may be served warm if desired.

 

 

Raspberry Barbecue Glazed Salmon  - Big Green Egg

May 27th 2013

Ingredients

  • Fresh salmon fillet
  • Cedar grilling plank
  • 1 Cup Ketchup
  • 1 1/4 Cups Raspberry Jelly (Seedless)
  • 1/3 Cup Cider Vinegar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Dark Molasses
  • 1 Tbsp Onion Powder
  • 1/2 Tbsp Garlic Powder
  • 1 Tsp Mustard Powder

 

 

 

 

 

 PREPARATION

Place cedar plank into a pan and cover with water and let soak for 2 hours.

Raspberry Barbecue Sauce: In a medium sauce pan, add the ketchup, raspberry jelly, water, cider vinegar, brown sugar, dark molasses, onion powder, garlic powder, and mustard powder. Once all the ingredients have been added, turn the heat up to medium. Slowly stir all the contents in the pan and let the sauce come to a simmer.

Once sauce is at a simmer, reduce the heat to medium low and continue to simmer. Stir occasionally and make sure sauce is smooth and free of lumps. Once sauce is smooth and has simmered,  let the sauce cool.

Once sauce is cool, place salmon into a pan to pour the marinated over the salmon. Let salmon marinate for 2 hours.

Pre-heat egg for direct cooking at 350 degrees F. Once egg is up to temperature, place cedar plank on cooking grates and close lid for 3 minutes. Flip the cedar plank using tongs and then place salmon fillets onto the heated side of the plank.

Close lid and allow salmon to cook for about 20 to 25 minutes. Salmon should be cooked and flaky when cut with a fork.

 

 

 

 

Meatball Sub - Weber

May 20th 2013

Ingredients

DRESSING

  • 3 medium red bell peppers
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ cup sliced almonds, toasted
  • 2 teaspoons tomato paste
  • 1 small garlic clove, minced
  • %u2153 cup freshly grated Parmigiano-Reggiano® cheese
  • ¼ cup roughly chopped fresh basil leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

MEATBALLS

  • 1 pound ground chuck (80% lean)
  • ½ cup freshly grated Parmigiano-Reggiano® cheese
  • ½ cup seasoned dry bread crumbs
  • %u2153 cup chopped fresh Italian parsley leaves
  • 1 large egg, lightly beaten
  • 3 tablespoons tomato paste
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 French Rolls, Split

 

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Brush the cooking grates clean. Grill the bell peppers over direct medium heat, with the lid closed as much as possible, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove the peppers from the bowl and peel away and discard the charred skins. Cut off and discard the tops and seeds, coarsely chop the peppers, and transfer to a blender. Add the oil, vinegar, almonds, tomato paste, garlic, and cheese. Puree the mixture, transfer it to a bowl, and stir in the basil, salt, and pepper. Set aside.

  3. In a medium bowl gently combine the meatball ingredients. With wet hands, form 16 meatballs of equal size. Don’t compact the meat too much or the meatballs will be tough. Gently flatten each meatball with your hand.

  4. Grill the meatballs over direct medium heat, with the lid closed as much as possible, until they are cooked to medium doneness, about 8 minutes, turning once. During the last minute of grilling time, toast the rolls, cut side down, over direct heat. Remove the meatballs and rolls from the grill.

  5. Place three or four meatballs (depending on the size of the roll) on the bottom half of each roll, and top the meatballs with an equal amount of dressing. Put the top of each roll in place. Serve immediately.

 

 

 

 Carnitas - Traeger

May 13th 2013

Ingredients

  • one 3-1/2 to 4 lb well-marbled bonless pork shoulder
  • one 12-ouce bottle or can beer
  • water as needed
  • 2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons lard or vegetable shortening
  • corn or flour tortillas, pico de gallo, salsa verde, sliced radishes, diced onions, fresh cilantro, shredded cabbage or lettuce, guacamole

 

 

Preparation
Slice the pork into 1-inch chunks and arrange it in a Dutch Oven or roasting pan. Add the beer and enough water to barely cover the meat. Stir in the salt and the cumin. On the stove top over medium-heat, bring the mixture to a boil.
 
When read to cook, start the Traeger grill on Smoke with the lid open until the fire is established which will take anywhere from 4 to 5 minutes. Set temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
 
Carefully transfer the pan with the meat to the grill grate. Roast the pork, uncovered, until the meat is very tender, 2-1/2 to 3 hours, stirring occasionally. Add a bit more water to the pan if most of the liquid has evaporated.
 
When the pork is tender, drain off any remaining cooking liquid and discard. Break the meat into bite-size chunks with a fork. Add the lard or vegetable shortening to the pan to the grill grate. Increase the temperature of the Traeger to 400 degrees F. Let the meat fry in the lard or vegetable until it is browned and some bites are slightly crispy. This should take about 15 to 20 minutes, stir frequently. Serve with the suggested accompaniments.

 

 

 

 Beef Tenderloin with Tomatoe Vinaigrette - Traeger

May 6th 2013

Ingredients

  • 1 whole beef tenderloin, trimmed
  • Traeger Prime Rib Rub or substitute with freshly ground pepper and salt
  • 6 ripe tomatoes, cored peeled and seeded
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons premium balsamic vinegar
  • 1 teaspoon of fresh thyme leaves and minced until fine.

 

 

 

 

 PREPARATION

Start the Traeger grill on Smoke with the lid open until the fires is established (about 4 to 5 minutes). Set the temperature to 450 degrees F and preheat with the lide closed for 10 to 15 minutes. Tuck the thin end of the tenderloin underneath the roast and secure it with butchers string. Rube the mean with olive oil and season it with the Prime Rib Rub or pepper and salt. Place the meat on the rack in the shallow roasting pan.

 

Roast in the preheated Traeger for 20 minutes. Adjust the heat to 350 degrees F. Roast for 20 minutes longer or till desired degree of doneness.

 

Let rest for 5 minutes before slicing thinly.

 

To make the vinaigrette, combine the tomatoes, olive oil, balsamic vinegar and thyme leaves in a food processor and puree until smooth. Season to taste with Traeger Prime Ribe Rub or pepper and salt. Transfer into a gravy boat and serve with the tenderloin.

 

 

 

 Pulled Pork Sandwiches - Big Green Egg

April 29th 2013

Ingredients

  • One 7 to 8 pound pork butt, fat cap trimmed off
  • 2 tablespoons vegetable oil
  • Big Time BBQ Rub
  • ½ cup apple juice
  • 2 cups Dr. BBQ’s Carolina Barbecue sauce
  • 12 hamburger buns

 

 

PREPARATION

Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at
least a half hour and up to 12 hours.


Prepare the grill or smoker indirect at 275° using hickory and cherry for flavor. Put the butt in
the cooker and cook until the internal temperature is 160°. This should take 6 to 8 hours
depending on your cooker. Lay out a big double piece of heavy duty aluminum foil and put the
pork butt in the middle.

As you begin to close up the package pour the apple juice over the top of
the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return
the package to the cooker and cook until the meat reaches an internal temperature of 195°. This
should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open
the top of the foil to let the steam out and let it rest for ½ hour. Using heavy neoprene gloves or a
pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle.

Discard the juices as they will be quite fatty. Shred the meat discarding the fat and bones. It
should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich.
Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve
on fluffy white buns topped with Cole slaw.

Makes 12 sandwiches

 

Big Time BBQ Rub
From Dr. BBQ’s Big Time Barbecue Cookbook” by Ray Lampe and published by St. Martin’s Press

1/2 cup salt
1/2 cup Turbinado sugar
1/4 cup granulated brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoon chili powder
2 tablespoon freshly ground black pepper
2 teaspoons cayenne
1 tablespoon thyme leaves
1 tablespoon ground cumin
1 teaspoon ground nutmeg
Combine all ingredients, mix well, and store in an airtight container.

 

Dr. BBQ’s Carolina Barbecue Sauce
From The NFL Gameday Cookbook” by Ray “Dr. BBQ” Lampe and published by Chronicle Books
1 c vinegar
2/3 C catsup
2 t sugar
1 t salt
1 t Worcestershire
½ t red pepper flakes
In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper
flakes. Cook over low heat for 5 minutes stirring to blend.
Makes about two cups

 

 

 

 Jalapeno Burger with Goat Cheese - Weber

April 22nd 2013

Ingredients

  • 4 Slices of Bacon
  • 1 Jar (12 oz) sliced, pickled jalapenos, drained
  • 1.5 lbs ground chuck (80% lean)
  •  4 oz goat cheese, crumbled
  • 1 tablespoon of minced garlic
  • 1.5 teaspoons kosher salt
  • 8 thin slices of pepper jack cheese
  • 4 hamburger buns, split

 

 

Spicy Jalapeņo and Bacon Cheeseburgers

 

PREPARATION

In a large skillet over medium heat, cook the backon until it is crispy. This may take about 10 to 12 minutes. Remove the bacon from the skillet and place onto a paper towel. Roughly chop the bacon into 1/2 inches pieces.

 

Prepare the grill for direct cooing over medium-high heat (400 to 500 degrees F)

 

Roughly chop half of the jalapenos and set aside the remaining sliced jalapenos. In a large bowl gently mix the ground chuck with the roughly chopped jalapenos, goat cheese, garlic and the salt. With we hands, gentle form four lossely packed patties of equal size. Each pattie should be about 3/4 of an inch thick. Don't compat the meat too much or the patties will be tough. Using your thum or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. this will help the patties cook evenly and prevent them from puffing on the grill.

 

Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed as much as possbile until fully cooked. This should take any where from 10 to 15 minutes, turning patties only once. During the last minute of grilling time, add two slices of cheese to each of the patties and allow the cheese to melt.

 

Remove the patties grom the grill. Place the patties on the bottom bun halves and top them off with bacon and the reserved jalapeno slices. Place the top bun halves in place and serve warm.

 

 

Greek-Style Roast Leg of Lamb - Traeger

April 15th 2013

INGREDIENTS

  • 6 to 7 pound leg of lamb (bone in)
  • 8 cloves of garlic
  • 2 sprigs of fresh rosemary, needles stripped, stems discarded
  • 1 sprig of fresh oregano (or 1 teaspoon dried)
  • Juice from 2 Lemons
  • 6 tablespoons of extra virgin olive oil
  • Coarse salt kosher and freshly ground black pepper.

PREPARATION

Using a paring knife, make a series of small slits in the leg. On a cutting board, finley minced the garlic, rosemary and oregano with a chef’s knife to make the herb and garlic into a paste.

Stuff a little big of the paste into each of the slits cut into the lamb. Use a utensil or a spoon handle to assist in this process.

Place the lamb onto a rack inside a roasting pan. If desired, line the pan with foil for easy clean-up.

Rub the outside of the lamb with the lemon juice, then the olive oil. Cover with plastic wrap and refrigerate for at least 8 hours.

Remove from the refrigerator and let the lamb come to room temperature. Remove the plastic wrap and season the lamb with salt and pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established which could take 4 to 5 minutes.

Set the temperature to 400 degrees F and preheat with the lid closed for 10 to 15 minutes.

Roast the lamb for 30 minutes. Reduce the heat to 350 degrees F and continue to cook until the internal temperature in the thickest part of the meat- be sure that the temperature gage is not touching the bone. Medium-Rare temperature is 140 degrees F, 300 degrees temperature is for well-done.

Once lamb is done cooking, place lamb to a cutting board and let rest for 15 minutes before slicing diagonally into thin slices.

 

 

 

Toasted Sesame Ginger Salmon - Big Green Egg

April 8th 2013

Ingredients

  • 1 1/2 pounds raw salmon
  • 1/4 cup olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • 2 garlic cloves, grated
  • 1 tablespoons freshly grated ginger
  • 1-2 tablespoons toasted sesame seeds
  • 4 green onions, sliced

 

 

Glaze

  • 1/4 cup Honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon toasted sesame seeds

 

 

 

 

In a large bowl, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon into a ziplock back and then refrigerate and marinate for 30 minutes.

Combine all ingredients for the glaze in a bowl and whisk until smooth. Place glaze aside till salmon is cooked.

Spray the grill with nonstick spray prior to starting up the Big Green Egg. Start the Egg and preheat.

Remove salmon with kitchen tongs and place salmon on a plate or a piece of foil. Season salmon lightly with salt and pepper and place salmon on the grill.

Cook on grill for abou 10 to 15 minutes depending on thickness of the salmon. Salmon will become opaque, flakey with a fork. If desired, flip the salmon halfway through cooking.

Remove and serve immediately. Sprinkle the toasted sesame seeds, green onions and apply glaze on top.

 

 

 

 

Pineapple-Glazed Ham with Horseradish - Weber

April 1st 2013

Ingredients

  • 1 bone-in, fully cooked ham
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh pineapple juice
  • 2 tablespoon white wine vinegar
  • 2 tablesoon packed golden brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Chinese five spice
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/2 cups sour cream
  • 1/4 cup prepared horseradish
  • 3 tablespoons finely chopped fresh chives
  • 2 tablespoons Dijon mustard
  • 24 Hawaiian Sweet Dinner Rolls (Optional)

 

 

 

 

 

 

 

 

Orange and Maple Bake Glazed Ham - Traeger
March 25th 2013
 
INGREDIENTS
  • 1 8- to 10- pound fully cooked spiral-sliced ham
  • 1-1/2 cups fresh orange juice, divided use
  • 1/2 cup maple syrup
  • 1/2 cup orange marmalade
  • 1/4 Dijon-style mustard
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • orange wedges or thin slices of orange for ganish (optional)
  • parsley for garnish (optional)
 
 
PREPARATION
Place a rack in a large roasting pan. Lay a large sheet of heavy duty aluminum foil on the rack and place the ham fat-side up, on the foil and pull the foil up around the sides of the ham. Pour 1 cup of hte orange juice over the ham, then crimp the edges of the foil to enclose the ham and juice. When ready to cook, start the traeger grill on Smoke with the lid open for until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed , for 10 to 15 minutes. Place the roasting pan with the ham on the grill grate and roast for 1-1/2 hours.
While the ham is on the Traeger, make the glaze: in a small saucepan, put the remaining 1/2 cup of orange juice, maple syrup, marmalade, mustard, vinegar, cinnamon and cloves. Warm over low heat, whisking to combine the ingredients. Remove from the heat and reserve.
Carefully open the top of the foil on the roasting ham and generously brush all sides of the ham with the glaze. pour any remaining glaze over the top. Remember to leave off the foil, this will allow the glaze and ham to caramelize.
Increase the temperature to 400 degrees F and continue to bake the ham until the internal temperature is 140 degrees F. The glaze should be shiny and caramelized, about 45 minutes to 1 hour longer. Let rest for 15 minutes. Carefully remove the ham from the foil and transfer to a serving platter and garnish with fresh orange and parsley, if desired.

 

 

Gourmet Pizza - Big Green Egg

March 18th 2013

 

INGREDIENTS

  • Homemade or store bought pizza dough
  • Cornmeal for dusting
  • 1 1/2 cups marinara sauce
  • 12 oz thinly sliced mozzarella di bufala
  • 1 1/2 cups chopped baby arugula
  • 1 cup chopped prosciutto
  • 1 cup Parmigiano-Reggiano cheese
  • 4 tsp white truffle oil

 

 

 

PREPARATION

Set the Egg up for indirect cooking at 600 Degrees F and preheat a Pizza or Baking Stone

Place pizza dough on a dough folling mat or a lightly floured surface and using a rolling pin, roll the disk into a 14 inch circle. Dust a pizza peel with cornmeal and place the dough disk on the peel. Gently shake the feel back and forth to make sure the dough does not stick.

Top the dough with the marinara sauce, mozzarella, arugula and prosciutto. Slide the pizza onto the hot pizza or baking stone and close the lid of the egg. Cook until the edges are lightly browned and crisp.

Using the pizza peel, remove the pizza from the stone, sprinkle with the parmigiano-reggiano cheese and drizzle with truffle oil. Using a pizza cutter, but the pizza into desired portions and serve immediately.

 

Spicy Lamb and Eggplant Kabobs - Weber

March 11th 2013

 

INGREDIENTS

  • Marinade
    • 1/2cup minced scallions (white and light green parts only)
    • 1/3cup hoisin sauce
    • 2tablespoons low-sodium soy sauce
    • 2tablespoons dry sherry
    • 1tablespoon chili oil
    • 1tablespoon rice vinegar
    • 1tablespoon peeled, minced fresh ginger
    • 1tablespoon packed dark brown sugar
    • 1-1/2teaspoons minced garlic
  •  
    • 1-1/2pounds boneless leg of lamb, cut into 1-1/4-inch cubes
    • 1globe eggplant, about 8 ounces, cut into 1-1/4-inch cubes
    • Kosher salt
    • Vegetable oil

 

Spicy Lamb and Eggplant Kabobs

 

PREPARATION

 

  1. In a large bowl whisk the marinade ingredients. Add the lamb and turn to coat thoroughly. Cover and refrigerate for 2 hours.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F).

  3. In a medium bowl combine the eggplant with 1/4 teaspoon salt and just enough oil to coat them lightly.

  4. Add 1/2 teaspoon salt to the bowl with the lamb and stir. Remove the lamb from the bowl and discard the marinade. Thread the lamb and eggplant onto skewers, alternating the ingredients.

  5. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, about 8 minutes for medium rare, turning four times to brown all sides. Remove from the grill and season with salt. Serve warm.

 

Alder Smoked Scallops with Citrus and Garlic Butter Sauce - Traeger

March 4th 2013

 

INGREDIENTS

  • Salt and freshly ground black pepper
  • 8 tablespoons salted butter, melted, divided use
  • 1 clove garlic, finely minced
  • Zest from 1/2 small orange
  • Juice from 1/2 small orange
  • 1/4 teaspoon Worcestershire sauce
  • 1-1/2 teaspoons chopped fresh parsley or tarragon
  • 1-1/2 to 2 pounds large dry-packed scallops
  • Freshly ground black pepper
  • Salt to taste

 

PREPARATION

Put a cooling rack or wire grid on a rimmed baking sheet.

Wash the scallops under cold running water and thoroughly pat dry on paper towels. Remove any translucent tags of muscle tissue you find on the sides of the scallops. Season the scallops with salt and pepper and arrange them on the rack on the baking sheet.

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Put the baking sheet with the scallops on the grill grate and smoke for 20 minutes. Remove the baking sheet with the scallops from the grill and set aside. In the meantime, increase the temperature of the Traeger to 400 degrees F. Preheat for 15 minutes.

Return the baking sheet with the scallops to the grill grate and roast the scallops until just opaque and tender, 10 to 15 minutes. The time will depend on how thick the scallops are. Do not overcook.

In the meantime, melt the butter in a small saucepan over medium-low heat. Add the garlic, orange zest, orange juice, Worcestershire sauce, and parsley. Simmer for 5 minutes. Keep warm.

Serve the scallops hot with the warm citrus-butter sauce.

 

 

 

 Strawberry Pound Cake - Big Green Egg

 

February 25th 2013

Ingredients:
Pound Cake

1 cup unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs
3 cups cake flour
1⁄4 teaspoon table salt
1⁄4 teaspoon baking soda
1 cup plain yogurt
2 teaspoons vanilla extract

Strawberry-Raspberry Coulis
1 pound fresh strawberries, hulled and quartered
1 cup raspberries, fresh or frozen
1 cup granulated sugar
2 tablespoons freshly squeezed lemon juice

Whipped Cream
1 cup heavy cream
1⁄2 cup confectioners’ sugar
1⁄2 teaspoon vanilla extract

 

 

PREPARATION


Plate Setter, oiled and floured loaf pan
Set the EGG for indirect cooking with the Plate Setter, legs down. Preheat the EGG to
325ºF / 177ºC.

To make the pound cake, in a large bowl using an electric mixer, cream the butter and sugar for 3 to 5 minutes. Add the eggs, 1 at a time, with the mixer on low. Blend until the eggs are completely incorporated. Mix the flour, salt, and baking soda in a separate bowl. With the mixer on low, add the yogurt and the flour mixture, alternately, until both are completely incorporated. Add the vanilla and continue mixing for 15 seconds.

Pour the batter into the prepared loaf pan and place the pan on the Plate Setter. Close the lid of the EGG and bake for 1 hour, or until an inserted toothpick comes out clean.

To make the coulis, using a small paring knife, quarter the strawberries and place them in a small bowl with the raspberries. Add the sugar and lemon juice. Using a spoon, toss the strawberries and raspberries in the sugar. Place half of the strawberries and raspberries in the bowl of a blender or food processor fitted with the steel blade and refrigerate the other half. Puree the berries in the blender for 3 minutes on high. Strain the coulis into a small bowl.

To make the whipped cream, using a whisk or electric mixer, beat the cream, confectioners’ sugar, and vanilla for 5 minutes, or until light and fluffy.

To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries, and top with the whipped cream.

Serves 6 to 8

 

 

 

 

Hot Dogs with Avocado Salsa - Weber

February 18th 2013

 

INGREDIENTS

  • 8all-beef hot dogs, each about 4 ounces
  • 8top-split or New England-style hot dog buns
  • 1-1/2cups grated Monterey Jack cheese (6 ounces)
  • 1/4cup sour cream
  • 1/2cup finely chopped red onion
  • Salsa
    • 4plum tomatoes, about 1 pound total, seeded and cut into 1/4-inch dice
    • 2ripe Hass avocados, cut into 1/4-inch dice
    • 2jalapeño chile peppers, seeded (if desired) and minced
    • 2tablespoons finely chopped fresh cilantro leaves
    • 2tablespoons hot pepper sauce
    • 4teaspoons fresh lime juice
    • 1/2teaspoon kosher salt

 

Hot Dogs with Avocado Salsa and Sour Cream

 

 

PREPARATION

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  2. In a medium bowl gently combine the salsa ingredients. Set aside at room temperature until ready to serve.

  3. Brush the cooking grates clean. Cut a few shallow slashes in each hot dog. Grill the hot dogs over direct medium heat, with the lid closed as much as possible, until lightly marked on the outside and hot all the way through, 5 to 7 minutes, turning occasionally.

  4. Place the hot dogs in the buns, being careful to keep the two halves of each bun in one piece. Top each hot dog with about 3 tablespoons of cheese and grill, with the hot dogs and cheese facing up, over indirect medium heat, with the lid closed, until the cheese is melted, 1 to 2 minutes. Remove from the grill and top each with an equal amount of the salsa, sour cream, and onion. Serve immediately.

 

 

Lollipop Lamb Chops with Rosemary Sauce - Traeger

February 11th 2013

 

INGREDIENTS

  • 1/2 cup extra virgin olive oil, divided use (for the sauce)
  • 1/4 cup coarsely chopped onion or shallot (for the sauce)
  • 2 cloves garlic, coarsely chopped (for the sauce)
  • 2 tablespoons soy sauce (for the sauce)
  • 2 tablespoons balsamic or sherry vinegar (for the sauce)
  • 1 tablespoon fresh rosemary needles (for the sauce)
  • 2 teaspoons Dijon mustard (for the sauce)
  • 1 teaspoon Worcestershire sauce (for the sauce)
  • Freshly ground black pepper (for the sauce)
  • 12 lamb rib chops, each about 1 inch thick
  • 2 scallions (green onions), very thinly sliced crosswise (for the chops)
  • Toasted sesame seeds (for the chops)

 

 

PREPARATION

In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent: Do not let brown. Transfer to a blender jar. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire and blend. Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified. Add a tablespoon of water if the sauce is too thick. Set aside. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 10 to 15 minutes. Brush the lamb chops on both sides with olive oil and then season generously with salt and pepper. Grill for 4 to 6 minutes per side, or until done to your liking—135 degrees F for medium-rare. Serve with the Rosemary Sauce for dipping.

 

 

 

Amazing Burgers - Big Green Egg

February 4th 2013

 

INGREDIENTS

Ingredients:
80/20 Ground Beef (shredded 80% meat 20út)
2 Tomatoes (sliced)
Mozzarella Cheese (sliced)
Prosciutto (sliced)
Crumbled Blue Cheese
BBQ Rub or season to taste

 

 

 

PREPARATION

Set up EGG for direct cooking at 400 degrees and cook burgers 5-6 mins a side.

Serves 6

 

 

Garlic Bread with Ripe Tomatoes - Weber

January 28th 2013

 

INGREDIENTS

  • 8slices Italian bread, each about 3/4 inch thick
  • Extra-virgin olive oil
  • 1large garlic clove, peeled
  • 8paper-thin slices manchego or Parmesan cheese
  • 2ripe tomatoes, finely chopped
  • 2teaspoons extra-virgin olive oil
  • 1teaspoon balsamic vinegar
  • Kosher salt
  • Ground black pepper
  • 1tablespoon finely chopped fresh basil leaves

 

 

 

 

 

PREPARATION

Prepare the grill for direct cooking over low heat (250° to 350°F).Brush the cooking grates clean.

Brush the bread slices on both sides with the oil. Grill the bread on one side over direct low heat, with the lid closed, until toasted, 1 to 2 minutes. Transfer the bread to a work surface with the toasted sides facing up. Rub the toasted sides vigorously with the garlic clove. Place a slice of cheese on top of each. Grill over direct low heat, with the lid closed, until the cheese melts slightly, 1 to 2 minutes. Transfer the bread to a plate.

In a small bowl toss the chopped tomatoes with the oil and vinegar and season with salt and pepper. Top the toasted bread slices with the tomato mixture and garnish with basil. Serve warm or at room temperature.

 

 

 

BEEF TENDERLOIN With TOMATO VINAIGRETTE - Traeger

January 21st 2013

 

INGREDIENTS

  • 1 whole beef tenderloin, trimmed
  • Traeger Prime Rib Rub, or substitute salt and freshly ground black pepper
  • 6 ripe plum tomatoes, cored, peeled, and seeded
  • 2/3 cup extra-virgin olive oil, plus extra for rubbing the tenderloin
  • 2 tablespoons good-quality balsamic vinegar
  • 1 teaspoon fresh thyme leaves, minced, plus extra sprigs for garnish

 

 

 

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. Tuck the thin end of the tenderloin underneath the roast and secure it with butcher’s string. Rub the meat with olive oil and season it with the Prime Rib Rub or salt and pepper. Place the meat on a rack in a shallow roasting pan.

Roast in the preheated Traeger for 20 minutes. Adjust the heat to 350 degrees F. Roast 20 minutes longer, or to desired degree of doneness (130 degrees F for rare; 145 degrees F for medium; 155 degrees F or higher for well-done). Let rest for 5 minutes before slicing thinly. (If serving cold, thoroughly chill the tenderloin before slicing.) Garnish with sprigs of thyme.

To make the vinaigrette, combine the tomatoes, olive oil, balsamic vinegar, and thyme leaves in a blender jar or food processor; puree until smooth. Season to taste with Traeger Prime Rib Rub or salt and pepper. Transfer to a gravy boat and serve with the tenderloin. (Best served the day it’s made.)

 

 

 

 BREAKFAST CASSEROLE WITH VENISON SAUSAGE - Big Green Egg

January 14th 2013

INGREDIENTS

      •1 pound bulk venison sausage
      •6 English muffins cut into 1 inch cubes
      •1/4 cup butter, melted
      •1 cup shredded cheddar cheese
      •1 cup shredded mozzarella cheese
      •1/2 red onion, finely chopped
      •1 small green pepper, finely chopped
      •12 eggs
      •2 cups milk
      •1/2 tsp salt
      •1/2 tsp pepper
      •1 teaspoon paprika

 

 

PREPARATION

Cook the sausage over medium heat in a skillet thoroughly breaking it up as you cook. Set aside to cool.

Preheat the EGG to cook indirect at 350°F/177°C. In a greased 13 x 9 EGG-friendly baking dish, layer half the muffin cubes and half the cooked sausage. Repeat layers. Top with onions and red pepper. Drizzle with butter and top with the cheese.

In a large bowl, combine the eggs, milk, salt and pepper. Pour over casserole. Sprinkle with paprika. Let rest for at least 30 minutes for everything to soak in, or do this the night before and refrigerate for up to 12 hours. (If you do refrigerate the casserole remove it at least 30 minutes before cooking to warm up)

Bake uncovered for about an hour, or until a knife inserted into the center comes out clean. Let stand 5 min. When baking on the EGG it’s always a good idea to rotate the dish 180° halfway through cooking in case the EGG is not perfectly level.

Makes 12 servings.

 

 

 

 Cabo Beach Cheese Burger - Weber

January 7th, 2013

INGREDIENTS

  • 1 pound lean ground beef
  • 4 slices bacon
  • 4 slices pepper jack cheese
  • 4 kaiser rolls, split
  • 1/4cup chipotle-flavored reduced fat mayonnaise
  • 1 Hass avocado, cut into 12 slices
  • 1/2 cup coarsely chopped fresh cilantro leaves

 

 

 

PREPARATION

Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

Shape the ground beef into 4 patties. Grill the patties over direct medium-high heat, 4 to 6 minutes on each side, or until done (160°F). Meanwhile, cook the bacon as directed on package.

During the last minute of grilling time, place a slice of cheese on top of each patty to melt.

Spread the rolls with mayonnaise, and then top each with a cheeseburger, a slice of bacon, avocados, and cilantro.

 

 

Mahi Mahi Shish Kabobs - Traeger

December 31st, 2012

INGREDIENTS

  • Mahi-Mahi Fillets
  • Zucchini - Green and Yellow
  • Red Onions
  • Baby Carrots
  • Flat Green Beans
  • 1/2 Cup Olive Oil
  • 1 tsp. Traeger Veggie Shake
  • 1 tsp. Traeger Cajun Shake
  • 1 tsp. Traeger Blackened Saskatchewan
  • 1 tsp Traeger Soulvlaki Seasoning
  • 1 tsp. Basil Leaves
  • 1 tsp. Traeger Salmon Shake

 

 

 

PREPARATION

Cut mahi-mahi into fifteen squares. Mix all ingredients in a shallow pan, and place in shish kabob sticks. Start your Traeger on smoke with lid open for 5 minutes to get started. Place kabobs in grill and either smoke for 45 minutes OR cook on high for 8 minutes. Remove from grill and enjoy!

 

 

 

 

Race Day Smokin Chili - Big Green Egg

December 24th, 2012

 

INGREDIENTS

  • 6 slices bacon
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 large green pepper seeded and chopped
  • 4 cloves garlic crushed
  • 1 -28 ounce can diced tomatoes
  • 2 chipotles in adobo sauce, chopped
  • 2 cups low salt beef broth
  • 2 cups water
  • 1 -12 ounce can beef consommé
  • 1/3 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tsp black pepper
  • 4 cups grilled or smoked seasoned beef, cut into medium dice
  • 1 -15 ounce can of dark kidney beans, drained
  • 1 -15 ounce can pinto beans, drained

 

 

 

 

PREPARATION

Preheat a Dutch oven in the EGG at 350°F/177°C over direct heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Add the oil if needed. Add the onion and green pepper and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, chipotles, broth, water, consommé, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for one hour adjusting the Egg to maintain a simmer Add the beans and more water only if needed. Chop the bacon and add it back to the pot. Cook another 30 minutes. Check for salt and add if needed.

Makes about 10 servings

 

 

Apple-Glazed Ham with Sweet Potatoes - Weber

December 17th, 2012

INGREDIENTS

1bone-in, fully cooked smoked ham, shank end, 7 to 8 pounds

  • 1-1/2cups apple juice
  • 6sweet potatoes, each about 10 ounces, peeled, cut lengthwise into quarters
  • Glaze
    • 1/2cup apple jelly or peach preserves
    • 1tablespoon stone-ground mustard
    • 2teaspoons finely chopped fresh rosemary leaves
    • 1/4cup extra-virgin olive oil
    • 1teaspoon kosher salt
    • 1/2teaspoon freshly ground black pepper

 

 

Apple-Glazed Ham with Sweet Potatoes

 

 

PREPARATION

Allow the ham to stand at room temperature for 30 minutes before grilling.

Prepare the grill for direct and indirect cooking over medium-low heat (about 350°F).

Score the ham in a large crisscross pattern about 1 inch apart and 1/2 inch deep on all sides, except the cut side. Place the ham, cut side down, in a large disposable foil pan and pour in the apple juice. Loosely cover the ham only with aluminum foil. Brush the cooking grates clean. Grill the ham over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted in the thickest part of the ham (not touching the bone) registers 120°F, 2 to 2-1/2 hours. Meanwhile, prepare the sweet potatoes.

Bring a large saucepan of lightly salted water to a boil over high heat. Add the sweet potatoes and cook until a small, sharp knife inserted into the center of the potatoes meets with just a little resistance, 8 to 10 minutes. Drain and rinse under cold running water. Let cool completely, at least 1 hour.

In a small saucepan over medium-low heat, combine the glaze ingredients and heat until the jelly is melted, whisking occasionally. Set aside.

When the internal temperature of the ham reaches 120°F, remove the foil. Brush the ham with half of the glaze and continue cooking for 15 minutes. Then brush with the remaining glaze and cook until the glaze is set and an instant-read thermometer inserted in the thickest part of the ham (not touching the bone) registers 130°F, about 15 minutes more. Remove the ham from the grill and take the ham out of the pan. Reserve the cooking liquid in the pan. Cover the ham loosely with foil to keep warm.

Brush the sweet potato wedges with the oil and season evenly with the salt and pepper. Grill the sweet potatoes over direct medium-low heat, with the lid closed as much as possible, until they are nicely marked and just tender when pierced with the tip of a small, sharp knife, 10 to 15 minutes, turning occasionally. When fully cooked, add the sweet potatoes to the pan with the reserved cooking liquid.

Cut the ham into slices and spoon as much of the remaining cooking liquid as you like over the slices. Serve warm with the sweet potatoes.

 

 

 

Christmas Spice Cake - Traeger

December 10th, 2012

 

INGREDIENTS

  • 2-1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups granulated sugar
  • 3/4 cup white wine, such as Riesling, or substitute apple juice
  • 1/2 cup solid shortening, such as Crisco
  • 1 tablespoon molasses
  • 1-1/2 teaspoons vanilla
  • 1/4 cup milk
  • 2 eggs
  • Cream cheese icing, store-bought, or from the recipe below
  • 1/2 cup toasted walnuts or pecans, chopped (optional)

 

CHRISTMAS SPICE CAKE

 

 

PREPARATION

Grease and flour two 9-inch round cake pans. Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Sift the flour, baking powder, salt, and spices into the bowl of a stand mixer. Stir in the sugar. Put the wine in a 2-cup glass measure. Add enough shortening to bring the liquid up to the 1-1/4 cup mark. Add to the dry ingredients along with the molasses and vanilla. Beat on medium speed for 2 minutes. Add the milk and the eggs and beat 2 minutes more. Divide the batter equally between the prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool for 10 minutes, then carefully remove the cakes from the pans, transfer to a wire rack, and cool completely. Assemble the cake: Put one cake rounded side down on a plate. Ice the flat side, then stack the second cake on top of it, flat side down. Ice the top and sides of the cake. Sprinkle with the nuts, if desired. For the cream cheese icing: Beat together 1/2 cup of room temperature butter and one 8-ounce package of cream cheese. Gradually beat in 4 cups of powdered sugar, 1 teaspoon of vanilla, and enough milk to achieve spreading consistency, 1 to 2 tablespoons, or as needed.

 

 

 

Red Chile Scallops with Cool Mango-Mint Salsa   - Big Green Egg

December 3rd, 2012

 

Ingredients:

  • Mango-Mint Salsa
  • 3⁄4 cup diced fresh mango
  • 1⁄4 cup diced red bell pepper
  • 1⁄4 cup diced red onion
  • 1⁄4 cup thinly sliced scallions
  • 2 tablespoons finely chopped fresh mint
  • 1 clove garlic, crushed
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 pound large sea scallops (12)
  • 2 tablespoons Red Chile Rub

 

Equipment: Cast Iron Grid

Set the EGG for direct cooking with the Cast Iron Grid.

Preheat the EGG to 500ºF.

Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well. Set aside.

Season the scallops generously with the chile rub and place on the Grid. Close the lid of the EGG and grill the scallops for about 2 minutes on each side, or until golden and lightly cooked. Transfer the scallops to a platter.

To assemble the dish, place 3 scallops on each plate and top with 1⁄4 cup of the salsa. Serve immediately. Serves 4

 

 

 

Monte Cristo Sandwich - Weber

November 26th, 2012

 

INGREDIENTS

  • 5tablespoons Dijon mustard, divided
  • 8slices rustic country-style white bread, each about 1/2 inch thick
  • 8slices sharp or extra-sharp white cheddar cheese
  • 8slices smoked turkey, 10 to 12 ounces total
  • 1-1/3cups loosely packed fresh baby spinach leaves
  • 4large eggs
  • Unsalted butter

 

Monte Cristo Sandwiches with Smoked Turkey and Spinach

 

PREPARATION

Prepare the grill for direct cooking over medium-low heat (about 350°F) and preheat the griddle.

Spread 1/2 tablespoon of the mustard on each of the bread slices, using 4 tablespoons total. Place one cheese slice, then two turkey slices, then 1/3 cup baby spinach leaves on top of four of the bread slices, folding the ingredients so they don’t hang over the edges of the bread. Top each with a second cheese slice. Cover with the remaining four bread slices, mustard side down, pressing the sandwiches together so they adhere.

In a large bowl whisk the eggs and the remaining 1 tablespoon mustard.

Holding a sandwich firmly together dip it into the egg mixture, turning to coat both sides generously and allowing the egg mixture to soak into the bread slightly. Place the sandwich on a rimmed baking sheet. Repeat with the remaining sandwiches and batter.

Add 1 tablespoon butter to the griddle to melt. Working in batches if necessary, place the sandwiches on the griddle and grill over direct medium heat, with the lid closed, until the bottoms of the sandwiches are golden brown, 2 to 3 minutes. Turn the sandwiches over and continue grilling, with the lid closed, until golden brown on the bottom and the cheese is melted, 2 to 3 minutes more, watching closely to avoid burning. Remove the sandwiches from the griddle. Repeat with any remaining sandwiches, adding a second tablespoon of butter to the griddle if necessary. Serve right away.

 

 

Classic Prime Rib - Traeger

November 19th, 2012

 

Ingredients:

  • 1 whole prime rib, 5-7 bones
  • Traeger Prime Rib Rub

 

PRIME RIB - TRAEGER STYLE

 

PREPARATION

Coat the roast with Prime Rib rub, wrap it in plastic and let sit in the refrigerator for 24 hours.

Start grill on Smoke with lid open until fire is established (about 5 minutes) then switch setting to 375 degrees (or High) for 15 minutes to pre-heat.

Place Prime Rib fat side up on grill and switch setting to 300 degrees (or Medium). Close lid and cook 3 – 4 hours or until done for your taste. Internal meat temperature will read 130 degrees for rare, 145 degrees for medium and 160 degrees for well done.

Remove from grill, let rest under foil for 15 minutes before carving and serving.

 

 

 Beer Can Chicken - Big Green Egg

November 12th, 2012

Ingredients:
•1 (4 to 5-pound) chicken
•1 (12-ounce) can beer
•1 cup apple cider
•2 tablespoons olive oil
•2 tablespoons balsamic vinegar

 

 

Equipment:
Porcelain coated grid, 1 (12-ounce) beer can or “Sittin’ Chicken” Ceramic Roaster, 9 by 13-inch Drip Pan, spray bottle.

Set the EGG for indirect cooking with a platesetter, porcelain coated grid and preheat the EGG to 375ºF.

Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.

Pour half of the beer into the spray bottle. Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.

Place the chicken, still on the Roaster, on the grid and close the lid of the EGG. Cook, using the spray bottle to baste the chicken once or twice, for 20 minutes, or until the chicken is just beginning to brown all over. Carefully lift the chicken (still on the Roaster) into the Drip Pan and close the lid of the EGG. Cook, spraying the chicken with the basting spray several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 170ºF and the chicken is a mahogany brown color. Using barbecue mitts remove the chicken and present it on the Roaster to your guests. After they have reacted appropriately, remove the chicken from the Roaster. Be careful: The can and the liquid inside are very hot.

Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve.

Serves 4.

 

 

Italian Beef Burgers - Weber

November 5th, 2012

INGREDIENTS

  • 1/2cup mayonnaise
  • 3tablespoons finely chopped fresh basil leaves
  • 1garlic clove, pushed through a press
  • Freshly ground black pepper
  •  
    • Extra-virgin olive oil
    • 1-1/2pounds yellow onions, thinly sliced
    • 3tablespoons good-quality balsamic vinegar
    • Kosher salt
  •  
    • 1-1/2pounds ground chuck (80% lean)
  •  
    • 4ciabatta rolls, split
    • 4slices provolone cheese
    • 4thin slices prosciutto
    • 1extra-large tomato, preferably heirloom, cut into 4 thick slices
    • 1cup fresh baby arugula

Italian Beef Burgers

PREPARATION

In a large nonstick skillet over medium-high heat, warm 2 tablespoons of the oil. Add the onions and sauté until they begin to brown, about 8 minutes, stirring frequently. Reduce the heat to medium-low and continue to sauté until the onions are very tender and caramelized, adding water by the tablespoonful as needed if the onions are dry, 15 to 20 minutes longer, stirring often. Add the balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the onions are coated with the vinegar and the mixture is moist, about 1 minute, stirring constantly. Remove from the heat and set aside.

Prepare the grill for direct cooking over high heat (450° to 550°F).

In a medium bowl gently mix the ground chuck with 3/4 teaspoon salt and 1/2 teaspoon pepper. Shape the mixture into four patties, each about 3/4 inch thick and about 3-1/2 inches in diameter. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill.

Brush the cut sides of the rolls with oil.

Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last minute of grilling, place a slice of cheese on top of each patty to melt and toast the ciabatta halves, cut side down, over direct heat. Remove the patties and rolls from the grill.

Spread the basil mayonnaise on the cut side of each ciabatta half, dividing equally. Build each burger with a patty, prosciutto, onions, a tomato slice, and arugula. Serve right away.

 

 

Smoked Fish Chowder - Traeger

October 29th, 2012

 

INGREDIENTS

  • 1 salmon fillet, 10 to 12 ounces, skin-on
  • Traeger Salmon Shake, or coarse salt (kosher or sea) and freshly ground black pepper
  • 2 ears sweet corn, husked
  • 3 strips bacon
  • 4 cans condensed cream of potato soup
  • 4 soup cans of whole milk, or more as needed
  • 1 8-ounce package cream cheese, cut into small pieces
  • 3 scallions (green onions), white and green parts thinly sliced crosswise
  • 2 teaspoons hot sauce, or more to taste

 SMOKED FISH CHOWDER

 

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the salmon skin-side down on the grill grate. Smoke for 30 minutes. Increase the temperature to 350 degrees F. Cook the salmon for 30 minutes, or until the fish flakes easily with a fork. (The exact time will depend on the thickness of the fillet.) There is no need to turn the fish.Using a large thin spatula, transfer the salmon to a wire rack to cool. Remove the skin. (The salmon can be made a day ahead, wrapped in plastic wrap and refrigerated.) Break into flakes and set aside. When the grill reaches 350 degrees, arrange the corn and bacon strips on the grill grate. (The salmon will be roasting while you do this.) Roast the corn and the bacon until the corn is cooked through and browned in spots, turning as needed, and the bacon is crisp, about 15 minutes. In the meantime, bring the cream of potato soup and the milk to a simmer over medium heat in a large saucepan or Dutch oven on the stovetop. Gradually stir in the cream cheese and whisk to blend. Chop the bacon into bits and slice the corn off the cobs using long strokes of a chef’s knife. Add to the soup along with the green onions. Stir in the salmon. Heat gently for 5 to 10 minutes. Add the hot sauce to taste. If the chowder is too thick, add more milk. Serve at once.

 

 

Grilled Vegetable Lasagna - Big Green Egg

October 22nd, 2012

 

Ingredients:
1 tablespoon plus 1⁄4 cup extra-virgin olive oil
10 ounces fresh spinach leaves, washed and dried
2 zucchini, quartered lengthwise
2 yellow crookneck squash, quartered lengthwise
2 Japanese eggplants, quartered lengthwise
11⁄2 cups portobello mushrooms, gills removed (6 ounces)
11⁄2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
2 roasted red bell peppers, chopped (page 170)
2 cups ricotta cheese (1 pound)
1⁄2 cup goat cheese (2 ounces), at room temperature
1 large egg
1⁄2 cup firmly packed fresh basil leaves, chopped
1 tablespoon fresh thyme leaves, chopped

Mornay Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
11⁄4 cups whole milk
1⁄2 cup grated Parmigiano-Reggiano cheese (2 ounces)
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon freshly ground white pepper
5 cups Garden-Fresh Tomato Sauce
1 pound lasagna noodles, cooked according to package directions
1 cup shredded mozzarella cheese (4 ounces)

 

 

 

Equipment: Porcelain coated grid, Grill Gripper, Plate Setter, 9 by 13-inch glass or ceramic baking dish

Set the EGG for direct cooking with the porcelain coated grid.

Preheat the EGG to 500ºF.

Heat 1 tablespoon of the olive oil in a large sauté pan on the stovetop over medium heat. Add the spinach and cook for 2 to 3 minutes, until wilted. Set aside.

Brush the zucchini, squash, eggplant, and mushrooms with the remaining 1⁄4 cup olive oil and season with the garlic powder and salt and pepper. Place the vegetables on the grid. Close the lid of the EGG and grill for 2 minutes per side. Transfer the vegetables to a rimmed sheet pan and let cool slightly.

Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the Plate Setter, legs down. Lower the temperature to 350ºF.

Dice the zucchini, squash, eggplant, and mushrooms into 1⁄2-inch cubes and place in a large bowl. Add the bell peppers and spinach and stir to incorporate. Combine the ricotta cheese, goat cheese, egg, basil, and thyme in a small bowl. Season with salt and pepper and mix well. Set aside.

To make the Mornay sauce, melt the butter in a small saucepan on the stovetop. Add the flour and cook on low heat for 3 minutes, or until the roux is bubbly and the flour is no longer raw. Using a whisk, add the milk. Simmer for 5 minutes, or until thick. Remove the pan from the heat and add the cheese, nutmeg, and pepper. Stir well to combine.

Reserve 2 cups of tomato sauce and keep warm in a small saucepan on the stovetop over low heat. To assemble the lasagna, spread 1 cup of the tomato sauce over the bottom of the baking dish. Add layers, starting with one-third of the noodles, then adding one-half of the grilled vegetables and 1 cup of the tomato sauce. Make 1 more layer and top the layer of tomato sauce with the remaining noodles.

Pour the Mornay sauce evenly over the lasagna ingredients and sprinkle with the mozzarella cheese. Place the baking dish on the Plate Setter and close the lid of the EGG. Bake for 45 minutes, or until the cheese is melted and the lasagna is thoroughly heated. Remove the baking dish and allow the lasagna to rest for 10 minutes.

Cut into 3 by 4-inch pieces and serve with the remaining heated tomato sauce.

Serves 8

 

 

Twice-Cooked Potatoes with Wasbi - Weber

October 15th, 2012

INGREDIENTS

 

  • 4russet potatoes, each 8 to 10 ounces, washed and halved lengthwise
  • Vegetable oil
  • 3/4cup sour cream
  • 1-1/2cups (3 ounces) grated Monterey Jack cheese , divided
  • 2teaspoons Dijon mustard
  • 1teaspoon wasabi paste
  • 1teaspoon kosher salt
  • 1/4teaspoon ground black pepper

 

Twice-Cooked Potatoes with Wasabi

 

 

PREPARATION

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Lightly coat the potato halves with oil. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until a fork slides in and out easily, 30 to 40 minutes, turning three or four times. If the potatoes begin to turn darker than golden brown, finish cooking them over indirect heat. Remove from the grill and let cool slightly.

When cool enough to handle, use a small knife or the edge of a spoon to cut around the cut side of the potato to within 1/4 inch of the skin. Scrape off and discard any charred sections of potato. Using a spoon, scoop out the interior of the potato, leaving a shell about 1/4 inch thick attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.

Using a potato masher or the back of a fork, mash the potato pulp in the bowl. Add the sour cream and mix well. Stir in half of the cheese and all of the remaining ingredients. Taste the potato mixture and, if desired, add more wasabi, salt, and pepper. Spoon the potato mixture into the shells, mounding it slightly. Sprinkle the remaining cheese over the tops of the potatoes.

Grill the stuffed potatoes over indirect medium heat until the cheese is melted and the potatoes are heated through, 10 to 15 minutes. Serve immediately.

 

Smoked Salmon & Potato Breakfast Bake - Traeger

October 8th, 2012

INGREDIENTS

  • 1 pound salmon fillets
  • Traeger Salmon Shake or Traeger Blackened Saskatchewan seasoning
  • 2 tablespoons olive oil
  • 1 pound Yukon Gold potatoes, scrubbed and thinly sliced
  • 2 cups cubed white bread, dried, or croutons
  • 2 green onions (scallions), trimmed, white and green parts thinly sliced
  • Butter for the baking dish
  • 6 large eggs
  • 1-1/2 cups milk
  • 1 tablespoon minced fresh dill
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Sour cream, diced red onion, lemon wedges, and capers for serving (optional)

 

SMOKED SALMON & POTATO BREAKFAST BAKE

PREPARATION

Season the salmon fillets with Traeger Salmon Shake and let rest, uncovered, in the refrigerator for 3 hours.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave on the Smoke setting.

Arrange the salmon (skin-side down, if it has skin) on the grill grate. Smoke for 2 to 2-1/2 hours or until the fish flakes easily with a fork. (The exact time will depend on the thickness of the fillet.) There is no need to turn the fish. Using a large thin spatula, transfer the salmon to a wire rack to cool. Cover the fish with plastic wrap and refrigerate if not using immediately. (Can be made 2 to 3 days ahead.) Break into flakes, discarding any skin or discolored parts.

Increase the temperature on the Traeger to 400 degrees F. Oil a rimmed baking pan with the olive oil and arrange the potato slices on the pan in a single layer. Roast the potatoes until tender and lightly browned, 15 to 20 minutes. Let cool. Transfer to a large mixing bowl and add the salmon, bread cubes, and onions, and and stir gently with a rubber spatula. Generously butter a 9- by 13-inch baking pan, preferably nonstick. Transfer the bread and potato mixture to the baking pan.

In another large mixing bowl, whisk the eggs, milk, dill, mustard, and salt and black pepper. Pour evenly over the bread and potato mixture. Let sit for 30 minutes before baking, or up to 1 day ahead, covered and refrigerated. (Uncover and bring to room temperature before baking.)

When ready to bake the casserole, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Bake the casserole until the egg mixture is set and the top is very lightly browned, 45 minutes to an hour. (A knife inserted in the center should come out clean.) Allow to cool for 15 minutes before serving. Cut into squares with a sharp knife. Serve sour cream, diced red onions, lemon wedges, and capers in separate bowls on the side.

 

 

Deep Dish Pizza - Big Green Egg

October 1st, 2012

INGREDIENTS

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons yellow cornmeal
  • 1 3/4 teaspoons salt
  • 2 3/4 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 4 tablespoons butter, melted
  • 2 tablespoons vegetable oil or salad oil
  • 1 cup 2 tablespoons lukewarm water

 

Filling
3/4 lb. mozzarella cheese, sliced
1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
2 to 4 garlic cloves, peeled and minced, optional
1 tablespoon sugar, optional
1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
1 cup freshly grated Parmesan or Asiago cheese
2 tablespoons olive oil, to drizzle on top

Instructions
Set the EGG for indirect cooking at 425°F/232°C.

To make the crust, mix the dough ingredients and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.

Place the dough in a lightly oiled bowl or 8 cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes. While the dough is rising, ready your 14″ Deep Dish Pizza/Baking Stone. Grease it with non-stick vegetable oil spray; pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled silicone dough mat or simply stretch the dough in your hands. Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes.

Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that’s OK. Let the crust rest for 15 minutes or so. Bake the crust for 10 minutes, until it sets and barely begins to brown. While it’s baking, prepare the filling.

Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you’re using them). Add salt to taste; you probably won’t need any additional salt if you’ve used the Pizza Seasoning. Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture. Sprinkle with the grated Parmesan, and drizzle with the olive oil.

Bake the pizza in the EGG for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the EGG and allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

Serves 12

 

 New-Fangled BLT - Weber

September 24th, 2012

INGREDIENTS

  • 4tablespoons extra-virgin olive oil, divided
  • 8slices sturdy wheat, sourdough, or country white artisan bread
  • 2teaspoons white balsamic vinegar
  • 1/4teaspoon kosher salt
  • 1/4teaspoon ground black pepper
  • 8ounces thinly sliced pancetta
  • 2cups loosely packed mixed baby greens
  • 4medium heirloom tomatoes, cut crosswise into slices
  • 1ball (8 ounces) burrata cheese

 

New-Fangled BLT

 

PREPARATION

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Using 2 tablespoons of the oil, brush one side of each slice of bread.

In a medium bowl whisk the vinegar with the remaining 2 tablespoons oil and season with the salt and pepper. Set aside.

Place the griddle on the cooking grate over two burners. Close the lid and let the griddle preheat for 2 to 3 minutes. Arrange the pancetta slices on the griddle in a single layer (you may need to cook the pancetta in batches). Cook the pancetta over direct medium heat until it is browned and crisp, 4 to 8 minutes, turning once or twice, checking frequently so that it doesn’t burn. (Later batches will cook more quickly.) Transfer the pancetta to a sheet pan lined with paper towels.

Brush the cooking grates clean. Grill the bread, oiled side down, over direct medium heat until lightly toasted and grill marks appear, about 1 minute (do not turn). Remove from the grill.

Put two bread slices, toasted side up, on each of four plates. Add the mixed greens to the medium bowl with the vinaigrette and toss to coat. Divide the greens equally among the eight slices of bread. Top with tomato slices, pancetta, and cheese, dividing them equally. Drizzle any remaining vinaigrette from the bowl over the sandwiches. Serve warm.

 

 

Pork Roast with a Beer & Honey Mustard Glaze - Traeger
September 17th, 2012

INGREDIENTS

  • 1 3-pound pork loin roast
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 12-oz. bottle of beer, preferably a German lager
  • 1/4 cup honey
  • 2 tablespoons coarse-grained mustard
  • 1 teaspoon caraway seeds
  • 1 sprig of fresh thyme, or 1 teaspoon dried thyme
  • Traeger Pork and Poultry Rub

 

PORK ROAST WITH A BEER AND HONEY-MUSTARD GLAZE

 

PREPARATION

Place the pork, onion, and garlic in a large resealable plastic bag. In a mixing bowl, combine the beer, honey, mustard, caraway seeds, and thyme. Add to the pork and onion. Refrigerate for several hours, or overnight.

Remove the pork from the marinade, reserving the marinade in a saucepan. Place the pork in a roasting pan and season with Traeger Pork and Poultry Rub. Meanwhile, bring the marinade to a boil over medium-high heat and reduce by half.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place the roasting pan with the meat directly on the grill grate. Roast uncovered, fat-side up, for 1 hour. Pour the reduced marinade over the pork and continue to roast for 30 minutes to an hour, basting 2 or 3 times with the marinade, or until the internal temperature of the pork is 165 degrees F and the meat is nicely glazed. Let rest for 7 to 10 minutes before slicing and serving with the pan juices.

 

Planked Peach Salmon - Big Green Egg
September 10th, 2012

Vinaigrette:
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1 teaspoon soy sauce
1 teaspoon honey
½ teaspoon finely grated fresh ginger root
¼ teaspoon sesame oil
pinch red pepper flakes or more to taste

Salmon:
1½ pounds wild salmon fillet
2 ripe, but firm peaches, skin on
4 green onions
1 teaspoon olive oil
1 – 15” cedar grilling plank, soaked

 

 

 

PREPARATION

Set EGG for direct cooking at 350°F/177°C.

In a small bowl, whisk vinegar, olive oil, soy, honey, ginger, sesame oil, and red pepper until combined; set aside. Cut peaches in half, cutting stem end to tip. Remove pits and brush with oil.

Season salmon with salt and pepper and drizzle with one tablespoon of vinaigrette. Place plank on cooking grid, close the dome and heat for about 3 minutes. Flip plank, using tongs, and place salmon on heated side of plank. Close dome and cook for 10-15 minutes until salmon is medium rare. Remove salmon from the EGG, place green onions and peaches, cut side down on cooking grid. Grill until grid marks begin to form on peaches, about 4 minutes per side, and onions are slightly charred and tender.

Slice peach halves in half and roughly chop green onions; place in a medium bowl, tossing with half of vinaigrette. Serve peaches with planked salmon and drizzle with remaining dressing just before serving.

 

 

Ray's Chicken Recipe - Weber
September 4th, 2012

Ingredients

  • 1/4 cup distilled white vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup soy sauce
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/4 cup sherry
  • 2 tablespoons ground mustard
  • 2 teaspoons honey
  • 4 cloves garlic, crushed
  • 1/3 cup brown sugar
  • 2 tablespoons lemon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 6 skinless, boneless chicken breast halves

 

 

 

PREPARATION

 

In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt.

Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and place chicken on the grill.

Cook 6 to 8 minutes per side, until juices run clear.

 

  Southwestern Roasted Chicken - Traeger
August 27th, 2012

INGREDIENTS

  • 1 chicken, 3-1/2 to 4 pounds
  • 2-1/2 cups cold water
  • 1/3 cup kosher salt
  • 1 12-ounce bottle or can of beer, preferably Mexican
  • Juice of 1 orange (reserve rinds)
  • Juice of 1 lime (reserve rinds)
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 teaspoons Mexican-style hot sauce, or more to taste
  • 1 teaspoon dried oregano, preferably Mexican
  • 2 tablespoons vegetable oil
  • 1 to 2 tablespoons Traeger Cajun Rub, or your favorite fajita or taco seasoning

 

SOUTHWESTERN ROASTED CHICKEN

 

PREPARATION

Remove any giblets from the cavity of the chicken as well as any excess fat. Make the brine: In a large bowl, combine the water and salt and stir with a wooden spoon until the salt crystals dissolve. Add the beer (it may foam up some, but it will settle down). Add the orange juice, lime juice, onion, garlic, hot sauce, and oregano and stir to combine. Submerge the chicken in the brine or transfer to a large resealable plastic bag. (We like to double bag the chicken or set the bag in a separate bowl to contain leaks.) Refrigerate for 4 to 6 hours. Remove the chicken from the brine and discard the brine. Wash the chicken inside and out under cold running water. Dry thoroughly with paper towels. Tuck the orange and lime rinds in the main cavity. Oil the outside of the bird with the vegetable oil and dust with the Traeger Cajun Rub. Tuck the wingtips behind the back. Tie the legs together with butcher’s string. (This gives you a moister bird and a more attractive presentation.) When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Place the chicken on the grill grate, breast-side up, and close the lid. Roast the chicken until an instant-read meat thermometer inserted into the thickest part of a thigh registers a temperature of 165 degrees F, 1-1/4 to 1-1/2 hours. Remove the chicken to a platter and allow it to rest for 5 minutes. Untie the legs and carve.

 

 

 

Apple Cake with Cinnamon Sugar -  Weber
August 20th, 2012

Ingredients

  • Batter
    • 5tablespoons unsalted butter, cold, plus more for greasing the pie pan
    • 1-1/4cups all-purpose flour
    • 1-1/4teaspoons baking powder
    • 1/2cup granulated sugar
    • 1/2teaspoon kosher salt
    • 1/4teaspoon ground cinnamon
    • 1/8teaspoon ground cloves
    • 1/2cup whole milk
    • 2large eggs, at room temperature
    • 1/2teaspoon pure vanilla extract
    • 1large Granny Smith apple
    • 2tablespoons packed dark brown sugar
    • 1/4teaspoon ground cinnamon
    • 1cup heavy whipping cream, whipped (optional)

 

Apple Cake with Cinnamon Sugar

Prepare the grill for indirect cooking over medium heat (350° to 450°F).

Generously grease a 10-inch metal pie pan with butter. Sift the flour and baking powder into a large bowl. Add the sugar, salt, cinnamon, and cloves and mix well. Cut the 5 tablespoons of butter into small pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix well. The batter should be well combined but still have some lumps. Pour the batter evenly into the pie pan.

Core and then slice the apple lengthwise into 1/8-inch thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.

Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a skewer inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.

 

Breakfast Quiche -  Big Green Egg
August 13th, 2012

Ingredients:
•8 ounces sausage, crumbled
•6 eggs, beaten
•¾ cup heavy cream, blended
•½ cup sour cream
•1 cup ricotta cheese
•¼ cup cream cheese, softened
•1 cup white cheddar cheese, shredded
•¼ cup parmesan cheese, grated
•1 cup green onion, chopped
•1 cup mushrooms, sliced thin
•1 teaspoon butter
•¼ teaspoon salt
•¼ teaspoon black pepper

 

Breakfast Quiche

Ready-made 8 inch pie crust, pre-baked

Equipment:
•Plate Setter, porcelain coated grid, round glass or ceramic pie dish.
•Set the EGG for indirect cooking with the Plate Setter, legs up and porcelain coated grid.

Preheat the EGG to 400°F.

In a skillet over medium heat, brown the sausage in butter for 4 to 6 minutes. Add mushrooms and sauté for 3 to 4 minutes. Remove from heat and cool slightly.

In a medium bowl, blend the 6 eggs, salt, black pepper, and heavy cream. Set aside. In a large mixing bowl, combine sour cream, ricotta and cream cheese until mixed thoroughly. Fold the egg mixture into cheese mixture. Stir in the mushrooms, white cheddar, parmesan cheese and green onions. Pour the mixture into the pre-baked pie crust. Place the dish on the porcelain cooking grid. Close the lid of the EGG and bake for 45 minutes or until golden brown and the filling is slightly firm. Remove dish from EGG and cool for 10 minutes.

Serves 6.

 

Macaroni & Cheese -  Traeger
August 6th, 2012

 

INGREDIENTS

  • 2 lbs. elbow macaroni
  • 12 tbsp. butter (1.5 sticks), plus extra for buttering the pan
  • 1/2 cup flour
  • 1 tsp. dry mustard
  • 1-1/2 to 2 cups milk, or more as needed
  • 2 lbs. Velveeta or American cheese, cut into 1/2" cubes
  • 1 1/2 cups grated mild Cheddar cheese
  • 2 cups plain dry breadcrumbs
  • Salt and freshly ground black pepper
  • Paprika
  • 1 disposable aluminum roasting pan (turkey-size), or large heat-proof casserole

MACARONI & CHEESE

 

PREPARATION

Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt. Add the macaroni, and stir. Cook for 2 minutes less than the time recommended on the package, stirring periodically to keep the pasta from sticking. (The pasta will continue to cook in the Traeger.) Drain well, and transfer to a large mixing bowl.


Meanwhile, melt 8 tablespoons (1 stick) of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful that the mixture doesn’t begin to brown. (The butter/flour mixture will bubble.) Gradually whisk in 1-1/2 cups of milk; whisk continuously until the mixture is smooth. Reduce the heat to medium-low and stir in the Velveeta®, one-third at a time, until all the cheese is incorporated and melted. Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper. Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.

Butter the roasting pan or casserole. Pour the macaroni and cheese evenly into the pan. Sprinkle the Cheddar cheese on top.

Melt the remaining 4 tablespoons of butter in a saucepan. Add the breadcrumbs, and stir to coat with butter. Spread the breadcrumbs evenly over the top of the macaroni and cheese. Dust lightly with paprika.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Bake the macaroni and cheese for 45 minutes to 1 hour, or until the mixture is hot and bubbling and the breadcrumbs are golden brown. Turn the pan 180 degrees halfway through baking. Serve hot.

 

 

 

 

Chili Strip Steaks with Chimichurri and Chipotle Drizzle -  Weber
July 30, 2012

INGREDIENTS

 

  • Paste
    • 2tablespoons extra-virgin olive oil
    • 1tablespoon kosher salt
    • 2teaspoons prepared chili powder
    • 2teaspoons granulated garlic
    • 1teaspoon onion powder
    • 1teaspoon freshly ground black pepper
    • 1/2teaspoon dried oregano
    • 1/2teaspoon dried thyme
    • 6 New York Strip Steaks, each about 12 ounces, 1 inch thick
  • Chimichurri sauce
    • 1/2cup tightly packed fresh Italian parsley leaves and tender stems
    • 2medium garlic cloves
    • 1/2cup extra-virgin olive oil
    • 2tablespoon white wine vinegar
    • 1tablespoon water
    • 1/4teaspoon kosher salt
    • 1/8teaspoon crushed red pepper flakes
    • 1/8teaspoon freshly ground black pepper
  • Chipotle sauce
    • 3tablespoons adobo sauce from canned chipotle chiles in adobo sauce
    • 3tablespoons extra-virgin olive oil
    • 1/4teaspoon kosher salt

Chili Strip Steaks with Chimichurri and Chipotle Drizzles%u2028

PREPARATION

In a small bowl mix the paste ingredients. Place the steaks on a large platter and spread the paste all over the steaks, rubbing it in with your fingers. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. 

Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).

To make the chimichurri sauce: In a blender process the parsley and garlic with several on/off pulses until very finely chopped. Add the remaining chimichurri sauce ingredients and blend until well combined. Pour into a serving bowl.

In another serving bowl whisk the chipotle sauce ingredients. 

Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. 

Serve the steaks warm with the sauces drizzled on top.

 

 

Grilled Vegetable Lasagna - Big Green Egg
July 23, 2012

INGREDIENTS

  • 1 tablespoon plus 1⁄4 cup extra-virgin olive oil
  • 10 ounces fresh spinach leaves, washed and dried
  • 2 zucchini, quartered lengthwise
  • 2 yellow crookneck squash, quartered lengthwise
  • 2 Japanese eggplants, quartered lengthwise
  • 11⁄2 cups portobello mushrooms, gills removed (6 ounces)
  • 11⁄2 teaspoons garlic powder
  • Kosher salt and freshly ground black pepper
  • 2 roasted red bell peppers, chopped (page 170)
  • 2 cups ricotta cheese (1 pound)
  • 1⁄2 cup goat cheese (2 ounces), at room temperature
  • 1 large egg
  • 1⁄2 cup firmly packed fresh basil leaves, chopped
  • 1 tablespoon fresh thyme leaves, chopped

Mornay Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 11⁄4 cups whole milk
  • 1⁄2 cup grated Parmigiano-Reggiano cheese (2 ounces)
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon freshly ground white pepper
  • 5 cups Garden-Fresh Tomato Sauce
  • 1 pound lasagna noodles, cooked according to package directions
  • 1 cup shredded mozzarella cheese (4 ounces)

 

PREPARATION

Equipment: Porcelain coated grid, Grill Gripper, Plate Setter, 9 by 13-inch glass or ceramic baking dish

Set the EGG for direct cooking with the porcelain coated grid.

Preheat the EGG to 500ºF.

Heat 1 tablespoon of the olive oil in a large sauté pan on the stovetop over medium heat. Add the spinach and cook for 2 to 3 minutes, until wilted. Set aside.

Brush the zucchini, squash, eggplant, and mushrooms with the remaining 1⁄4 cup olive oil and season with the garlic powder and salt and pepper. Place the vegetables on the grid. Close the lid of the EGG and grill for 2 minutes per side. Transfer the vegetables to a rimmed sheet pan and let cool slightly.

Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the Plate Setter, legs down. Lower the temperature to 350ºF.

Dice the zucchini, squash, eggplant, and mushrooms into 1⁄2-inch cubes and place in a large bowl. Add the bell peppers and spinach and stir to incorporate. Combine the ricotta cheese, goat cheese, egg, basil, and thyme in a small bowl. Season with salt and pepper and mix well. Set aside.

To make the Mornay sauce, melt the butter in a small saucepan on the stovetop. Add the flour and cook on low heat for 3 minutes, or until the roux is bubbly and the flour is no longer raw. Using a whisk, add the milk. Simmer for 5 minutes, or until thick. Remove the pan from the heat and add the cheese, nutmeg, and pepper. Stir well to combine.

Reserve 2 cups of tomato sauce and keep warm in a small saucepan on the stovetop over low heat. To assemble the lasagna, spread 1 cup of the tomato sauce over the bottom of the baking dish. Add layers, starting with one-third of the noodles, then adding one-half of the grilled vegetables and 1 cup of the tomato sauce. Make 1 more layer and top the layer of tomato sauce with the remaining noodles.

Pour the Mornay sauce evenly over the lasagna ingredients and sprinkle with the mozzarella cheese. Place the baking dish on the Plate Setter and close the lid of the EGG. Bake for 45 minutes, or until the cheese is melted and the lasagna is thoroughly heated. Remove the baking dish and allow the lasagna to rest for 10 minutes.

Cut into 3 by 4-inch pieces and serve with the remaining heated tomato sauce.

Serves 8

 

Grilled Butterflied Leg of Lamb - Traeger
July 16, 2012

INGREDIENTS

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh rosemary leaves, or 2 teaspoons dried
  • 2 teaspoons fresh thyme, minced, or 1 teaspoon dried
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 1 onion, sliced into rings
  • 1 lemon
  • 1 4- to 5-pound butterflied (boneless) leg of lamb

 

PREPARATION

Make the marinade: Cut the lemon into quarters and remove the seeds. Squeeze the juice into a mixing bowl, reserving the lemon rinds. Add the red wine vinegar, garlic, rosemary, thyme, and salt and pepper and stir until the salt crystals dissolve. Whisk in the olive oil. Remove any netting from the lamb. Put the lamb into a large resealable plastic bag. Pour in the marinade, and add the onion and the reserved lemon rinds. Massage the bag to distribute the marinade and herbs. Refrigerate for several hours, or overnight. Remove the lamb from the marinade and pat dry with paper towels. Discard the marinade. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes. Arrange the lamb on the grill grate, fat-side down. Grill 10 to 15 minutes per side for medium-rare (135 degrees F on an instant-read meat thermometer), longer if you prefer your lamb more well done. Let rest for 5 minutes. Slice thinly across the grain, and serve.

 

 

 

 

T-Bone Steaks with Bacon Parmesan Butter - Weber
July 9, 2012

INGREDIENTS

Butter
  • 3 thick slices apple wood smoked bacon
  • 1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano® cheese
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Salad
  • 1-1/2 pounds small fingerling potatoes, preferably in assorted colors
  • Kosher salt
  • 8 ounces slender green beans, trimmed and cut crosswise into thirds
  • 3 tablespoons finely chopped shallot
  • 1-1/2 tablespoons white wine vinegar
  • 1-1/2 tablespoons finely chopped fresh tarragon leaves
  • 1-1/2 teaspoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 10 ounces grape tomatoes, each cut in half (about 2 cups)
  • 4 T-bone steaks, each about 1 pound and 1 inch thick, trimmed of excess fat
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

PREPARATION

In a large skillet over medium heat, cook the bacon until it is crisp, 8 to 10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl using a fork, combine all of the butter ingredients until well blended.

Put the potatoes in a large saucepan of cold, generously salted water and bring to a boil over medium-high heat.Boil until the potatoes are tender when pierced with a fork, 12 to 15 minutes. Using a slotted spoon, remove the potatoes from the water and place on a baking sheet. Add the green beans to the boiling water and cook just until crisp-tender, 3 minutes. Drain in a colander and rinse with cold water to stop them from cooking.

In a large serving bowl whisk the shallot, vinegar, tarragon, and mustard. Add the oil in a steady stream, whisking constantly to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut the warm potatoes in half lengthwise, add them to the bowl with the dressing, and toss gently to coat. Add the green beans and tomatoes and toss gently again. Season with additional salt and pepper, if desired. Let stand at room temperature while preparing the steaks. (The salad can be prepared up to 4 hours ahead, kept covered in the refrigerator. Let stand at room temperature for 30 minutes to 1 hour before serving.)

Prepare the grill for direct cooking over high heat (450°F to 550°F). Let the steaks stand at room temperature for 15 to 30 minutes before grilling.

Lightly coat the steaks on both sides with the oil and season evenly with the salt and pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

Top each steak with an equal amount of the bacon-cheese butter and serve with the potato salad.

 

 

 Classic Western Burgers - 4th Of JulySpecial

July 2, 2012
INGREDIENTS
  • 10 slices thick-cut bacon (about 3/4lb. total)
  • 2 large eggs
  • 2/3 cup milk
  • 1 onion (about 8oz.) peeled and minced
  • About 1 1/4 teaspoons salt
  • About 1/2 teaspoon pepper
  • 3 pounds ground lean (about 7% fat) beef
  • 1 cup soft bread crumbs
  • 10 slices red onion
  • 10 slices extra-sharp white or yellow cheddar cheese
  • 10 hamburger buns, split in half
PREPARATION

In a 10- to 12-inch frying pan over medium-high heat, cook bacon, in batches if necessary, turning occasionally, until browned on both sides and crisp, 8 to 10 minutes. With tongs, transfer to paper towels to drain. When cool, break each slice in half.

Meanwhile, in a large bowl, beat eggs, milk, onion, garlic, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper to blend. Add beef and bread crumbs and mix gently. Form into 10 equal patties, each about 4 1/2 inches wide.

Brush onion slices lightly on both sides with bacon fat in pan. Discard remaining fat.

Lay patties and onion slices on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning meat and onions once to brown on both sides, until a thermometer inserted in center of thickest part of meat registers 160° (no longer pink in center), 6 to 8 minutes total.

About 2 minutes before patties are done, top each with a slice of cheese. Also lay bun halves, cut side down, on grill and toast 1 to 2 minutes.

Set bun bottoms on a platter or plates. With a wide spatula, transfer patties to bun bottoms. Top each with a grilled onion slice, 2 pieces of bacon, and a spoonful of special slaw. Add salt and pepper to taste. Cover with bun tops.

 

 

 

 

Steak & Egg Sandwich - Big Green Egg

June 25, 2012

INGREDIENTS

Horseradish Cream
  • ¼ cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon minced fresh chives
  • ¼ teaspoon kosher salt
  • ¼ teaspoons freshly ground black pepper
  • 4 tablespoons plus 2 tablespoons unsalted butter
  • 4 English muffins cut in half
  • 4 slices beefsteak tomato, ¼ inch thick
  • 4 (4-ounce) beef tenderloin steaks
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • 4 slices white Cheddar cheese

PREPARATION

Cast Iron Grid, Half Moon Griddle
Set the EGG for direct cooking with the Cast Iron Grid and the Half Moon Griddle flat side up and preheat the EGG to 400°F.

To make the horseradish cream, whisk the sour cream, horseradish, chives, salt, and pepper in a small bowl until blended. Set aside.
Melt 4 tablespoons of the utter in a small saucepan on the stovetop over low heat. Using a pastry brush, spread the muffin halves with butter. Place the muffin halves on the Griddle, cut side down, until toasted and lightly browned. Using a long-handled spatula, transfer the muffins to a platter. Spread each of 4 muffin halves with 2 teaspoons of the horseradish cream. Set aside.

Brush all the tomato slices first and then the steaks with butter, and season with salt and pepper. Place the steaks on the Grid and, while they are cooking, melt the remaining 2 tablespoons of butter on the Griddle. Crack the eggs onto the hot Griddle. Close the lid of the EGG and cook for 3 minutes, or until the whites of the eggs are set. Using a long-handled spatula, turn the steaks and eggs over and top each egg with a slice of cheese. Close the lid of the EGG and continue to cook for 2 minutes or until the cheese is melted. Using a long-handled spatula, remove each steak and place it on the bottom half of an English muffin. Top each steak with 1 egg, a slice of tomato, and the top of the English muffin. Place the assembled sandwiches on the Grid.

Close the lid of the EGG and heat for 1 minute, until the sandwiches are hot.
Transfer the sandwiches to a platter and serve immediately. Serves 4.

 

 

Bacon Wrapped Hot Dogs - Traeger

June 18, 2012
INGREDIENTS
  • One 8-ounce brick of Colby or Cheddar cheese
  • 8 hot dogs
  • 8 thin slices bacon
  • 8 hot dog buns
  • Your choice of condiments
PREPARATION

Slice the cheese into 8 long strips. Slice the hot dogs lengthwise, leaving a “hinge” on one side, and tuck a piece of cheese into each.

Wrap a slice of bacon in a spiral fashion around each hot dog and secure with toothpicks. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the bacon-wrapped hot dogs on the grill grate and grill for 20 to 30 minutes, or until the cheese is melted and the bacon has crisped up somewhat. Transfer to the buns and serve immediately with your choice of condiments.

 

 

 Individual Turkey Meat Loaf Sandwiches - Weber

June 11, 2012
INGREDIENTS

Mayonnaise

  • 1 cup mayonnaise
  • 1/2 cup finely chopped fresh basil leaves
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Patties
  • 1/2 cup coarsely grated red onion (use the 1/4-inch holes on the box grater)
  • 1-1/2 pounds ground turkey thigh meat
  • 2 cups fresh egg bread (challah) crumbs (about 3 ounces)
  • 1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 2 large eggs
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 tablespoons finely chopped fresh chives
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • Extra-virgin olive oil
  • 3 tablespoons ketchup
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 12 slices egg bread (challah), each about 1/2-inch thick
PREPARATION
In a medium bowl mix the mayonnaise ingredients until well blended.
Prepare the grill for direct cooking over medium heat (350° to 450°F).

Squeeze the excess moisture from the grated onion with paper towels. Put the onion in large bowl with the remaining patty ingredients and gently combine. Arrange six squares of foil on a work surface. Drop equal amounts of the mixture onto each square. Using wet fingers, press firmly into patties approximately the size and shape of the bread slices and about 3/4 inch thick. Lightly brush each patty with oil.

In a small bowl mix the ketchup, tomato paste, and Worcestershire sauce. Set aside.

Brush the cooking grates clean. Lightly brush the bread slices on both sides with oil and grill them over direct medium heat, with the lid closed as much as possible, until lightly toasted, about 1 minute, turning once. Remove from the grill. Place the patties, foil side up, on the cooking grates and carefully peel off the foil. Grill over direct medium heat, with the lid closed, for about 5 minutes. Turn the patties over and spread each one with about 1 tablespoon of the ketchup mixture. Continue grilling, with the lid closed, until the meat is firm and fully cooked but still moist, 4 to 5 minutes more. Remove from the grill.

Spread some of the mayonnaise on six slices of the bread. Top each with a meat loaf patty and the remaining bread slices. Serve with the remaining mayonnaise.

 
  • Serves 6
  • Prep time 30 minutes
  • Grilling time 10 to 11 minutes

 

 

Cedar Planked Salmon with Honey Glaze - Big Green Egg

June 4, 2012
INGREDIENTS
  • 2 tablespoons extra-virgin olive oil
  • ½ cup Dijon mustard
  • ¼ cup honey
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons grated orange zest
  • 1 teaspoon minced fresh thyme plus extra for garnish
  • 4 (7-ounce) salmon fillets, skin on
  • Kosher salt and freshly ground black pepper

PREPARATION

Equipment: 2 cedar planks
Set the EGG for direct cooking.
Preheat the EGG to 400°F/204°C.
Place the cedar planks in a pan, cover with water, and let soak for 1 hour.
Whisk the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme together in a small bowl.

Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes. Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon with salt and pepper and brush generously with the honey glaze. Close the lid of the EGG. Cook the salmon for 12 to 15 minutes for medium.

Remove from the heat, garnish with thyme, and serve immediately. Serves 4

 

 

 

Mahi-Mahi Shish Kabobs - Traeger

May 29, 2012
INGREDIENTS
  • Mahi-Mahi Fillets
  • Zucchini - Green and Yellow
  • Red Onions
  • Cherry Tomatoes
  • 1/2 Cup Olive Oil
  • 1 tsp. Traeger Veggie Shake
  • 1 tsp. Traeger Cajun Shake
  • 1 tsp. Traeger Blackened Saskatchewan
  • 1 tsp Traeger Soulvlaki Seasoning
  • 1 tsp. Basil Leaves
  • 1 tsp. Traeger Salmon Shake

PREPARATION

Cut mahi-mahi into fifteen squares. Mix all ingredients in a shallow pan, and place on shish kabob sticks. Start your Traeger on smoke with lid open for 5 minutes to get started. Place kabobs in grill and either smoke for 45 minutes OR cook on high for 8 minutes. Remove from grill and enjoy!

 

 

Barbecued Coca-Cola Ribs - Memorial Day Special!

May 26, 2012
INGREDIENTS
  • 4 lb Pork Ribs
  • 3 c Coca-Cola or Dr. Pepper
  • 3 c Ketchup
  • 1 c Packed Dark Brown Sugar
  • 6 tb Chili Powder
  • 4 tb Ground black pepper
  • 2 tb Dry mustard
  • 1 tb Ground cinnamon

PREPARATION

Transfer the ribs to a large non-reactive glass or ceramic dish pour, 2 cups of Coca-Cola or Dr. Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your smoke/cooker and begin heating a quantity of coals.

Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now.

Add some well-soaked aromatic wood such as hickory or mesquite to the glowing coals in your cooker.

Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220 to 240 degrees F. for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with sauce each time they're turned.

By the end of the 3 hours, they should have long since reached the internal temperature of 160 to 170 degrees recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.

 

 

 Chorizo Quesadillas - Weber

May 21, 2012
INGREDIENTS
  • 6 ounces fresh chorizo sausages, casings removed
  • 6 flour tortillas (8 inches)
  • Vegetable oil
  • 2-1/4 cups coarsely grated jalapeño cheese or pepper jack cheese
  • 3 scallions (white and light green parts only), very thinly sliced
  • 1/4 teaspoon black ground pepper
  • Homemade guacamole
  • Fresh salsa
  • 2/3 cup crumbled queso fresco cheese
  • 1 tablespoon finely chopped fresh cilantro leaves

PREPARATION

Prepare the grill for direct and indirect cooking over low heat (250° to 350°F).

In a small skillet over medium heat, crumble the chorizo and sauté until it is cooked through, 4 to 6 minutes, breaking it apart with a wooden spoon as much as possible. Transfer the chorizo to a paper towel to drain and cool for 5 minutes. Crumble it into small bits if necessary.

Lightly brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a work surface. Assemble the quesadillas by spreading 3 tablespoons of the jalapeño cheese on one half of each tortilla. Top the cheese with equal amounts of chorizo, scallions, and another 3 tablespoons jalapeño cheese. Season evenly with the pepper. Fold the empty side of the tortillas over the filling.

Brush the cooking grates clean. Grill the quesadillas over direct low heat, with the lid closed as much as possible, until golden on both sides, 4 to 6 minutes, turning once. Remove from the grill and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, queso fresco cheese, and cilantro.

 

 

 Veggie Noodle Stir Fry - Big Green Egg

May 14, 2012
INGREDIENTS
  • 1/2 cup peanut oil
  • 1 cup sliced shallots
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 cups julienned red bell pepper
  • 2 cups snow peas
  • 4 cups julienned napa cabbage
  • 2 cups julienned carrots
  • 2 cups julienned zucchini
  • 2 cups julienned yellow crookneck squash
  • 4 cups bean sprouts
  • 18 to 20 scallions, green parts only, cut in half lengthwise
  • 1 cup firmly packed fresh basil leaves
  • 1 cup firmly packed fresh cilantro leaves
  • 1/2 cup firmly packed fresh mint leaves
  • 1 cup thinly sliced red radishes
  • 1 cup chopped peanuts
Sauce
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • 1/2 cup freshly squeezed orange juice (1 orange)
  • 1/2 cup rice wine vinegar
  • 1/2 cup soy sauce
  • 4 teaspoons red curry paste
PREPARATION
Equipment: Porcelain coated grid, Dutch Oven
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 400ºF.
Set the Dutch Oven on the grid and preheat for 10 minutes.

To make the sauce, use a whisk to stir the lemon juice, orange juice, vinegar, soy sauce, and red curry paste together in a small bowl.

Pour the peanut oil into the preheated Dutch Oven. Add the shallots, ginger, garlic, bell pepper, and snow peas. Close the lid of the EGG and sauté for 30 seconds. Add the cabbage, carrots, zucchini, squash, bean sprouts, and scallions and cook for 1 minute. Add the sauce and cook for 30 seconds. Remove the Dutch Oven from the heat, then add the basil, cilantro, and mint and stir.

Place the mixture in individual bowls and garnish with the radishes and peanuts. Serve immediately. Serves 4 as a main course, or 8 as a side dish

 

 

 

 

 Roast Duck - Traeger

May 7, 2012
INGREDIENTS
  • 1 duck (5 to 6 pounds), defrosted if frozen
  • Traeger Pork and Poultry Shake, or salt and freshly ground black pepper
  • 1 small onion, peeled and quartered
  • 1 orange, quartered
  • Fresh herbs, such as parsley, sage, or rosemary
PREPARATION

Remove the giblets and discard or save for another use. Trim any loose skin at the neck and remove excess fat from around the main cavity. Remove the wingtips if desired. Wash the duck under cold running water, inside and out, and dry with paper towels. Prick the skin all over with the tip of a knife or the tines of a fork; do not pierce the meat. This helps to render the fat and crisp the skin.

Season the bird, inside and out, with Traeger Pork and Poultry Shake. Tuck the onion, orange, and fresh herbs into the cavity. Tie the legs together with butcher's string.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the duck directly on the grill grate. Roast for 2-1/2 to 3 hours, or until the skin is brown and crisp and the internal temperature of the thigh when read on an instant-read meat thermometer is 160 degrees. If the duck is not browned to your liking, increase the heat to 375 and roast for several minutes at the higher temperature.

Tent the duck loosely with foil and allow it to rest for 15 minutes. Remove the butcher's string and carve.

 

 

 

 

Ham Steaks with a Citrus Sauce - Weber

April 30, 2012
INGREDIENTS

Sauce

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup finely chopped fresh Italian parsley leaves
  • 1/3 cup finely chopped red onion
  • Finely grated zest of 1 large orange
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon orange marmalade
  • 1 tablespoon fresh orange juice
  • 1 tablespoon balsamic vinegar
  • 2 bone-in ham steaks, each about 1 pound and 3/4 inch thick
  • 1/4 teaspoon ground black pepper
  • 1 orange, cut into wedges (optional)

PREPARATION

Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
In a medium, nonreactive bowl combine the sauce ingredients.
In a small saucepan combine the marmalade, orange juice, and vinegar. Cook over low heat just until the mixture thins slightly.

Blot the ham steaks dry with paper towels. Brush both sides of each ham steak with the marmalade mixture and season one side evenly with 1/4 teaspoon pepper.

Brush the cooking grates clean. Grill the ham steaks over direct medium-high heat, with the lid closed as much as possible, until they are nicely marked and crispy around the edges, 6 to 8 minutes, turning once. Remove from the grill and cut into individual portions. Serve warm with the sauce and orange wedges, if desired.

 

 

Sirloin Steak with Chipotle - Big Green Egg
April 23, 2012
INGREDIENTS
  • 1 tablespoon chili powder
  • 2 teaspoons turbinado sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 4-ounce Laura’s Lean Beef sirloin steaks
Chipotle Sauce
  • 2 tablespoons chopped canned chipotle peppers in adobo
  • 2 teaspoons honey
  • Juice of 1 lime
  • 1 clove garlic
  • 1 tablespoon white vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup cilantro finely chopped.
PREPARATION

Mix spices together in small bowl. Rub into steak. Put steak into zip-close plastic bag and let rest in refrigerator at least 2 hours or overnight.

Heat EGG up for direct cooking at 450°F / 232°C. Take steak out of refrigerator and let rest for 30 minutes.
When EGG is hot, place steak on grid and cook until desired degree of doneness. Let rest about 5 minutes.

While steak rests, combine chipotle peppers, honey, lime juice, garlic, vinegar, cumin and coriander in blender and blend until smooth. Stir in cilantro.

Serve steaks immediately with chipotle sauce.
Makes 4 servings.

 

 

 

 

Jalapeno Stuffed Bison Burgers - Traeger
April 16, 2012
INGREDIENTS
  • 2 pounds cold ground bison or ground chuck, 80 to 90 percent lean
  • 8 ounces cream cheese, at room temperature
  • 6 jalapeno peppers, seeded and finely diced
  • 4 slices bacon, cooked at a previous grill session, and crumbled
  • 2 tablespoons minced onion
  • Salt
  • Freshly ground black pepper
  • 4 hamburger buns for serving
  • Leaf lettuce, sliced tomatoes, and sliced red onions for serving
PREPARATION

Make the cream cheese filling: In a mixing bowl, combine the cream cheese, jalapenos, bacon, and minced onion.

Divide the ground bison into 8 portions and form each into a patty. Put a generous spoonful of the cream cheese filling on 4 patties. Top with the remaining patties. Dip your hands in cold water, then gently press the seams together to completely enclose the filling. Reshape the patties as needed, using a light touch. Transfer to a plate and cover loosely with plastic wrap. Refrigerate for one hour. Just before cooking, season both sides of the patties with salt and pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.

Arrange the bison patties on the grill grate and grill, turning once, until the internal temperature reaches 160 degrees F, about 20 minutes.

Place lettuce, onion, and tomato slices on the bottom half of each hamburger bun. Top with a bison patty and serve immediately.

 

 

Vietnamese Shrimp Pops w/Peanut Sauce - Weber
April 9, 2012
INGREDIENTS
Sauce
  • 1 cup unsweetened coconut milk, stirred
  • 1/3 cup old-fashioned peanut butter, stirred
  • 1 teaspoon finely grated lime zest
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon packed brown sugar
  • 1 teaspoon hot chili-garlic sauce, such as Sriracha
  • 1/2 teaspoon peeled, grated fresh ginger
Shrimp Pops
  • 1 pound ground pork
  • 3/4 pound shrimp, peeled and deveined
  • 1/2 cup coarsely chopped fresh basil leaves
  • 1/4 cup panko bread crumbs
  • 2 large garlic cloves
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground black pepper
  • 1/4 cup vegetable oil
PREPARATION

In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened, 2 to 3 minutes (the sauce will thicken further as it cools). Remove from the heat.

In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed. Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small ovals or quenelles, placing them on the oiled sheet pan as you make them. Turn them, making sure they are well coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are opaque throughout, 4 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the dipping sauce.

 

 

 

 

 

 

 

 

 

 

 

 
Stuffed Mushrooms - Big Green Egg
April 2, 2012
INGREDIENTS
  • 1 Package 24oz Whole White Mushrooms
  • 1 Package Italian Sausage (5 links)
  • 1 Package Extra Sharp Cheddar Cheese Cut Into Small Cubes
  • 4-6 Garlic Cloves Finely Chopped
  • Dried Parsley
  • Big Green Egg Round or Rectangular Perforated Cooking Grid
PREPARATION
Set the EGG® up indirect with the plate setter legs up and stabilize the EGG at 350 degrees.
Clean mushrooms under running water. Pat dry, remove stems and brush with olive oil (set aside).
Cook the sausage on the EGG for 30-45 min until done (160 degree internal temp). Remove sausage and let cool then finely chop.

Stuff each mushroom with the sausage first, then top with garlic, then add the cube of cheese, then a sprinkle of parsley. Place mushrooms on perforated grid and cook for 30 min on the EGG. Remove and let cool for 5 min and ENJOY!

 

 

 

 

 

 

 

Shepherd's Pie - Traeger
March 26, 2012
INGREDIENTS
  • 1 pound ground beef or lamb
  • 1 onion, diced
  • 1 large carrot, peeled and cut into 1/4-inch dice
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1 cup beef broth
  • 1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste or 2 tablespoons ketchup3/4 cup beef broth
  • Salt and freshly ground black pepper
  • 1 cup frozen peas
  • 1 24-ounce container refrigerated mashed potatoes (such as Bob Evans brand), or 3 to 4 cups of homemade mashed potatoes, warmed
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley for garnish (optional)
PREPARATION

Preheat a large frying pan over medium-high heat. Add the ground beef, and brown, breaking up with a fork or wooden spoon. Drain off all but 1 to 2 tablespoons of fat. Add the onion, carrot, and garlic, and sauté until the vegetables begin to soften. Sprinkle with the flour and cook for 1 to 2 minutes. Add the broth, stirring constantly, and cook until the mixture begins to thicken. Add the thyme, Worcestershire sauce, and tomato paste, and simmer for several minutes until the flavors are blended. Season to taste with salt and pepper. Stir in the peas.

Tip the mixture into a 1-1/2 quart casserole dish or 10-inch pie plate. Evenly spread the mashed potatoes on top of the meat mixture with a spatula. (If you’re feeling fancy, you can pipe the potatoes on top using a pastry bag and tip, or you can make a decorative pattern in the top with a common table fork.) Dust with the grated Parmesan.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Bake the Shepherd’s Pie for 35 to 45 minutes, or until the filling is hot and bubbly and the peaks on the potato and Parmesan topping begin to brown. If desired, dust the top with chopped fresh parsley. Let cool slightly before serving.

 

 

 

 

Open-Faced Chile Colorado Cheeseburgers - Weber
March 19, 2012
INGREDIENTS
Sauce
  • 12 dried New Mexico chiles, about 3 ounces total, stemmed and seeded
  • 2-1/2 cups beef broth
  • 4 large garlic cloves, peeled
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 whole cloves
  • 2 tablespoons tomato paste
  • Extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Kosher salt
  • Ground black pepper
  • Ground cayenne pepper (optional)
Salsa
  • 1 tablespoon fresh lime juice
  • 2 large plum tomatoes, seeded, diced
  • 1/2 cup diced red onion
  • 2-1/4 pounds ground chuck (80% lean)
  • 6 slices Monterey Jack cheese, each about 1 ounce
  • 3 hamburger buns, preferably potato buns, each about 4 inches diameter, split
  • 1 cup coarsely chopped romaine lettuce
 
PREPARATION

Using kitchen shears, cut the chilies into 1/2-inch pieces. In a medium, heavy saucepan over medium heat, cook the chile pieces until fragrant and slightly darker, 4 to 5 minutes, stirring often. Add the broth, garlic, oregano, cumin, cloves, and tomato paste. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium-low, cover, and simmer until the chiles are soft, about 20 minutes. Transfer the mixture to a blender. Add 1 tablespoon oil, the vinegar, 1 teaspoon salt, and 3/4 teaspoon pepper. Holding down the cover firmly, blend the chile mixture until the sauce is a smooth puree, but still on the thick side, scraping down the sides as needed. Pour the sauce into a small saucepan and season with cayenne, more vinegar, and more salt and pepper, if desired. Cover to keep warm.

Prepare the grill for direct cooking over medium heat (450° to 550°F).

In a medium bowl whisk 2 tablespoons oil, the lime juice, and a pinch of salt and pepper. Mix in the tomatoes and onion. In another medium bowl gently combine the ground beef, 1 teaspoon salt, and 1/2 teaspoon pepper. Shape the meat into six patties, each about 4-1/2 inches in diameter and 3/4 inch thick.

Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last minute of grilling time, place the cheese on the patties to melt, and grill the buns, cut sides down. Remove from the grill.

Reheat the sauce over medium heat if necessary, stirring occasionally.

Arrange one bun half, cut side up, on each plate and top with a patty. Spoon some warm sauce over each. Mix the lettuce into the salsa and spoon over the top. Serve with any remaining sauce and salsa.

 

 

 

Pulled Pork Sandwiches - Big Green Egg
March 12, 2012
INGREDIENTS
  • One 7 to 8 pound pork butt, fat cap trimmed off
  • 2 tablespoons vegetable oil
  • Your favorite BBQ Rub
  • ½ cup apple juice
  • 2 cups barbecue sauce
  • 12 hamburger buns
PREPARATION
Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.
Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor.

Put the butt in the EGG and cook until the internal temperature is 160°F/71°C;  this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle.

As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the EGG and cook until the meat reaches an internal temperature of 195°F/91°C;  this should take another 2 to 3 hours.

Remove the package from the EGG to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle.

Discard the juices as they will be quite fatty. Shred the meat, discarding the fat and bones; it should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich.

Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side.
Serve on fluffy white buns topped with cole slaw.
Makes 12 sandwiches

 

 

Baja-Style Fish Tacos - Traeger
March 5, 2012
INGREDIENTS
  • 1 pound firm, flaky white fish such as cod, monkfish, or halibut (skinless)
  • 2 limes
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon salt and freshly ground black pepper
  • 1/2 cup vegetable oil or olive oil
  • 2 cloves garlic, minced
  • Traeger Cajun Rub, or your favorite Southwestern-style rub
  • 8 white or yellow corn tortillas
  • For serving: Shredded cabbage, diced red onions, cilantro leaves, pickled jalapeno slices, diced avocado, pico de gallo or salsa, sour cream
PREPARATION

Juice one lime. Cut the other lime in wedges and set aside until serving time.

Make the marinade: In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic. Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High on a 3-position controller) and preheat, lid closed, for 10 to 15 minutes.

Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Traeger Cajun Rub.

Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.) Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the Traeger until pliant and hot.

Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately.

 

 

Baby Back Ribs with Pomegranate and Cherry Glaze - Weber
February 27, 2012
INGREDIENTS
Glaze
  • 2 cups tart or regular cherry preserves
  • 2 cups refrigerated pomegranate juice
  • 4–5 teaspoons minced canned chipotle chiles in adobo sauce
  • 1-1/2 teaspoons ground coriander
  • 1-1/2 teaspoons ground cumin
Rub
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons garlic powder
  • 2 racks baby back ribs, each about 2-1/2 pounds
  • 3 tablespoons extra-virgin olive oil
PREPARATION

In a food processor blend the cherry preserves until almost smooth. Transfer the preserves to a large, heavy saucepan. Add the pomegranate juice and bring to a boil. Continue to boil until the mixture thickens slightly and is reduced to 2 cups, 20 to 25 minutes, stirring often and adjusting the heat as needed to prevent overflowing (the mixture will boil up to the top of the pan while cooking). Remove from the heat and stir in 4 teaspoons of the chiles, the coriander, and cumin. Taste and add more chile if more heat is desired. Cool completely (the glaze will thicken as it cools). Transfer 1 cup of the glaze to a small bowl and set aside for serving. Set aside the remaining 1 cup glaze for basting. (The glaze can be made one day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before using.)

In a small bowl combine the rub ingredients. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, and then grab a corner of it with a paper towel and pull it off. Brush each rack all over with the oil and season the racks with the rub, putting more of it on the meaty sides than on the bone sides. Allow the ribs to stand at room temperature for 30 minutes before grilling.

Prepare the grill for indirect cooking over medium-low heat (325° to 350°F).

Brush the cooking grates clean. Grill the racks, bone side down, over indirect medium-low heat, with the lid closed as much as possible, until the meat is very tender and has shrunk back from most of the bones by 1/4 inch or more, 3 to 3-1/2 hours. Lower the temperature of the grill if the ribs are browning too quickly.

During the last 20 to 25 minutes of grilling time, baste the racks generously with the glaze every 5 to 10 minutes. Remove from the grill and let rest for 5 to 10 minutes. Cut the racks into individual ribs. Serve with the reserved glaze for dipping.

 

 

Herb Filled Burgers - Big Green Egg
February 20, 2012
INGREDIENTS
  • 1 pound 96% Lean Ground Round or 96% Lean Ground Sirloin
  • 1 cup mixed herbs (such as basil, parsley, thyme, rosemary), washed, dried, and finely chopped
  • 6 tablespoons fat-free cream cheese at room temperature
  • 2 teaspooons salt
  • 1 teaspoon freshly ground black pepper
PREPARATION
Set up the EGG® for direct cooking at 350 F° / 177 C°. Lightly oil the grill rack.
Divide ground beef into four even portions; divide each portion in half again and pat out into large flat patties. You will have 8 patties.

In bowl, mix fresh herbs with cream cheese. Divide the herb-cheese mixture among four of the patties, spreading it almost to the edge of each patty. Top each patty with second patty and seal the edges by pinching them closed.

Gently place patties on hot grill. Grill about 4 minutes, then carefully turn and grill another 3 to 4 minutes. Serve alone or on burger buns.

Makes 4 servings.

 

 

 

Corn on the Cob - Traeger
February 13, 2012
INGREDIENTS
  • 6 to 8 Ears of Corn
  • Olive Oil
  • Traeger Veggie Shake
  • Traeger Blackened Saskatchewan Shake
PREPARATION

Lightly coat corn with mixture of olive oil, Traeger Veggie Shake, and Traeger Blackened Saskatchewan. Wrap all of the corn together in foil with 1/2 cup of water.Start your Traeger on smoke with lid open for 5 minutes to get started, then turn to high. Place corn on grill for 20 to 25 minutes. Remove from grill, unwrap and enjoy!

 

 

 

Ponzu-Marinated Trout with Shiitake Mushrooms and Carrot-Radish Salad - Weber
February 6, 2012

INGREDIENTS

Marinade
  • 4 whole trout, each 8 to 10 ounces, boned and butterflied, head and tail removed
  • 1 cup ponzu sauce (citrus-flavored soy sauce)
  • 1/2 cup chopped fresh cilantro leaves
  • 6 scallions (white and light green parts only), cut into thin diagonal slices
  • 2 tablespoons peeled, minced fresh ginger
  • 2 tablespoons toasted sesame oil
Salad
  • 3–4 carrots, about 8 ounces total, peeled and grated
  • 1/2 daikon radish, about 6 ounces, peeled and grated
  • 4 ounces snow peas, strings removed, cut diagonally into 1/4-inch matchsticks
  • 6 scallions (white and light green parts only), cut into thin diagonal slices
  • 1 red jalapeño chile pepper, seeded and minced (optional)
Dressing
  • 5 tablespoons seasoned rice vinegar
  • 2-1/2 tablespoons peanut oil or vegetable oil
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon peeled, minced fresh ginger
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
    • 2 tablespoons toasted sesame seeds (optional)
  • 12 ounces fresh shiitake mushrooms, stems removed
  • 2 tablespoons toasted sesame oil
  • 1-1/4 teaspoons kosher salt, divided
  • 1-1/4 teaspoons ground black pepper, divided
  • Peanut oil or vegetable oil
 
PREPARATION

In a large bowl whisk the marinade ingredients. Transfer 1/3 cup of the marinade to a small bowl and refrigerate it for serving later with the cooked trout. Place the trout in the large bowl and press gently to submerge them as much as possible. Cover and marinate in the refrigerator for 1 to 2 hours. While the trout marinates, prepare the salad.

In a medium bowl combine the salad ingredients. In a small bowl whisk the dressing ingredients. Add the dressing to the vegetables and toss to coat. Let the salad stand at room temperature for at least 20 minutes and up to 45 minutes to allow the vegetables to soften slightly. If desired, sprinkle the sesame seeds over the salad just before serving.

Prepare the grill for direct cooking over medium heat (350° to 450°F) and high heat (450° to 550°F).
In a large bowl combine the mushrooms with the sesame oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Brush the grill basket lightly with oil. Lift the trout from the marinade (with some marinade still clinging) and arrange in the fish basket flesh side up and side by side. Season the trout with the remaining 1 teaspoon salt and 1 teaspoon pepper. Close and secure the grill basket. (If your fish basket is not large enough to hold all four trout at the same time, you will need to do this step in two batches.)

Brush the cooking grates clean. Grill the trout over direct high heat, with the lid closed as much as possible, until the flesh is just opaque in the center, 4 to 6 minutes, turning the basket once or twice. At the same time, grill the mushrooms over direct medium heat,until they are tender and browned, 3 to 5 minutes, turning once. Remove from the grill as they are done. Cut any large mushrooms in half. (If you need to grill the trout in two batches, consider grilling the mushrooms with the second batch of trout.)

Carefully open the grill basket and gently remove the trout using a flexible spatula. Place one trout on each of four plates and drizzle with the reserved marinade. Serve with the mushrooms and the salad.

 

 

Glazed Beef Brisket - Big Green Egg
January 30, 2012
INGREDIENTS
  • 1 1/2 cups mango chutney
  • 1 cup apple cider vinegar
  • 1 cup tomato sauce
  • 1/2 cup ketchup
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon Worcestershire Sauce
  • 1 (6 pound) beef brisket
  • 2 cups white vinegar
  • 3/4 cup Tricolor Pepper Rub
  • 2 cups Beer Mop
PREPARATION
 
Equipment: Porcelain coated grid, Grill Gripper, Plate Setter
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 200ºF.

Mix the chutney, apple cider vinegar, tomato sauce, ketchup, brown sugar, and Worcestershire sauce in a medium bowl, until all the ingredients are combined, and set aside. Place the brisket in a large bowl, pour the white vinegar over the brisket, and let the brisket sit for 5 minutes. Transfer the brisket to a rimmed sheet pan and season all over with the pepper rub.

Place the brisket on the preheated grid and close the lid of the EGG. Cook for 30 minutes, mopping with the beer mop every 15 minutes. Turn the brisket over and close the lid of the EGG. Mopping every 15 minutes, cook for another 30 minutes, or until the brisket is brown. Transfer the brisket to a rimmed sheet pan lined with aluminum foil.

Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the Plate Setter, legs down.

Pour the chutney mixture over the brisket, wrap with the foil, and seal tightly. Place the brisket on the Plate Setter and close the lid of the EGG. Continue to cook for 4 hours, or until the brisket is very tender. Transfer the brisket to a rimmed sheet pan and let rest for 10 minutes, still in the foil.

Remove the foil, slice the brisket against the grain, and place on a platter. Serve immediately. Serves 8

 

 

Southwestern Stuffed Peppers - Traeger
January 23, 2012
INGREDIENTS
  • 6 large red peppers, preferably with 4 lobes each (check the bottoms)
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons Traeger Cajun Rub, or your favorite taco seasoning
  • 2/3 cup prepared salsa or diced tomatoes with chiles
  • 1 8.8 ounce package pre-cooked rice, or 2 cups cooked rice
  • 1 cup canned black beans, drained and rinsed
  • 1 cup fresh corn kernels (1 to 2 ears), or canned or frozen corn
  • 1-1/2 cups grated Colby and Monterey Jack cheese
PREPARATION

Rinse each pepper well with cold running water. Cut each in half lengthwise, through the stem, and remove the seeds and ribs with a paring knife.

Make the stuffing: Brown the ground beef in a large frying pan, breaking it up with a wooden spoon. Add the onion and garlic and sauté for 2 to 3 minutes. Add the Traeger Cajun Rub, salsa, rice, black beans, and corn, and cook until the flavors are blended, about 5 minutes.

Fill each pepper half with the stuffing.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the peppers on the grill grate, stuffing side up, balancing them between the rungs. Bake for 40 minutes. Sprinkle the grated cheese evenly over the peppers. Bake for 5 minutes more, or until the cheese is melted.

Transfer to a platter or plates and serve immediately. These reheat easily if you find yourself with leftovers.

 

 

Enormous Porterhouse Steaks with Homemade Steak Sauce - Weber
January 16, 2012
INGREDIENTS
Sauce
  • 1 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 1/2 cup finely chopped white onion
  • 1/4 cup brandy
  • 1/4 cup fresh lemon juice
  • 1/4 cup white wine vinegar
  • 1/4 cup packed dried porcini or shiitake mushrooms, broken into chunky pieces
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon hot mustard
  • 1 teaspoon minced garlic
    • 2 well-marbled porterhouse steaks, each about 1-1/2 pounds and 1-1/4 to 1-1/2 inches thick
    • 3 tablespoons extra-virgin olive oil
    • 2 teaspoons kosher salt, divided
    • 1 teaspoon ground black pepper
PREPARATION

In a small saucepan combine the sauce ingredients. Bring to a boil over high heat and then reduce the heat to low; partially cover the pan. Simmer the sauce gently to your desired thickness, 40 to 50 minutes (the sauce will be chunky and very aromatic). Let the sauce cool for 10 minutes. Set a fine wire mesh strainer over a medium bowl and strain the sauce, pressing down on the solids to extract the juices. Discard the solids. (Yield: 1 to 1-1/4 cups. May be kept in the refrigerator for up to 1 month.)

Blot the steaks dry with paper towels. Brush both sides with the oil and allow the steaks to stand at room temperature for 30 minutes to 1 hour.

Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Season one side of each steak with 1/2 teaspoon salt and then place them, salted side down, over direct high heat. Grill the steaks, with the lid closed, for 3 minutes. Season the top of the steaks evenly with the remaining 1 teaspoon salt, turn them over, close the lid, and cook for 3 minutes more.

Move the steaks over indirect high heat and continue cooking, with the lid closed as much as possible, until cooked to your desired doneness, 10 to 16 minutes for medium rare, turning once. Transfer the steaks to a rack placed on a platter (to keep them from resting in their own juices) and tent them loosely with foil. Let rest for 5 to 10 minutes. Season with the pepper.

Remove the two main pieces of steak from either side of the bone (the tenderloin and the strip steak). Cut each section across the grain into thick slices and serve on warm plates with the homemade steak sauce on the side.

 

 

Easy Beef Calzones - Big Green Egg
January 9, 2012
INGREDIENTS
  • 1/2 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
  • 1/2 cup turkey pepperoni slices, halved
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 1 cup shredded reduced-fat mozzarella cheese
  • 1 cup marinara sauce, warmed
 
PREPARATION
Set up EGG for indirect cooking at 450°F / 232°C.

Cook beef and next 3 ingredients on the Half Moon Cast Iron Griddle or Dutch Oven, stirring until beef crumbles and is no longer pink. Add Italian seasoning, salt and pepper; drain and remove from heat.

Divide dough evenly into 4 pieces; pat each dough piece into one square.  Spoon beef mixture evenly onto each square, leaving a 1/2-inch border; top evenly with cheese.

Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place on a lightly greased baking sheet coated with cooking spray.

Place on Baking Stone and bake at 450°F / 232°C for 10 to 12 minutes or until lightly browned. Serve topped with marinara sauce.
Makes 4 to 6 servings.
Cooking Tip: Lightly brush calzones with olive oil before placing in the oven for a nice golden color and crisp texture. These calzones keep well in the fridge for leftovers, too.

 

 

Traeger Mandarin Wings - Traeger
January 2, 2012
INGREDIENTS
  • Chicken Wings
  • Traeger Mandarin Glaze Sauce
  • Traeger Beef Rub
  • Traeger Chicken Rub
PREPARATION
Cover wings in Traeger Mandarin Glaze.
Sprinkle Traeger Beef Rub & Traeger Chicken Rub on wings.
Marinate 1/2 hr.
Start your Traeger on smoke with the lid up for 5 minutes to start. Let it pre-heat, cook 1/2 hr on 350° or medium setting.
 

 

Pepper-Crusted Rib Roast with Three-Herb Hazelnut Pesto - Weber
December 27, 2011
INGREDIENTS
  • 2 tablespoons coarsely crushed peppercorns
  • 1 tablespoon kosher salt
  • 1 three-bone beef roast, about 7-1/4 pounds
  • 1 tablespoon canola oil
  • Pesto
    • 1/2 cup loosely packed fresh cilantro leaves
    • 1/2 cup loosely packed fresh Italian parsley leaves
    • 1/4 cup loosely packed fresh oregano leaves
    • 1/4 cup hazelnuts, toasted and skins removed
    • 1/4 cup sherry vinegar
    • 5 medium garlic cloves, roughly chopped
    • 1/2 teaspoon crushed red pepper flakes
    • 3/4 cup extra-virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 2 large handfuls apple or oak wood chips, soaked in water for at least 30 minutes
PREPARATION

In a small bowl mix the peppercorns and salt. Coat the roast on all sides with the oil and season evenly with the peppercorn mixture. Allow the roast to stand at room temperature for 1 hour before grilling.

In a food processor or blender process the pesto ingredients, except the oil. Then, with the motor running, slowly add the oil to make a thin paste. Season with salt and pepper. Pour into a serving bowl, cover, and let stand at room temperature while cooking the roast.

Prepare the grill for indirect cooking over medium-low heat (about 350°F).

Brush the cooking grates clean. Drain and add one handful of the wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, cook the roast, bone side down, over indirect medium-low heat, with the lid closed, until the internal temperature reaches 120 to 125F for medium rare, about 2-1/4 hours. Drain and add the remaining wood chips to the smoker box after the first hour of cooking.

Remove the roast from the grill and let rest for about 20 minutes. Cut the roast into thick slices and serve warm with the pesto.

 

 

Spiral Sliced Ham with Spicy Apricot Glaze
December 23, 2011
INGREDIENTS
Spicy Apricot Glaze:
  • ½ cup apricot preserves
  • ¼ cup honey
  • 2 tablespoons dark brown sugar
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons Worcestershire sauce
  • ½ teaspoon soy sauce
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon rubbed sage
  • 1/16 teaspoon ground cloves
  • 8 pound spiral sliced bone-in cured ham
PREPARATION

In a medium bowl, combine the glaze ingredients and mix well.

Double a large piece of aluminum foil and place the ham, flat side down, in the center of the doubled foil. Pour ½ cup of the glaze mix on top of the ham and spread it evenly over the entire ham. Wrap the aluminum foil tight over the ham and seal it.

Prepare an outdoor charcoal grill for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 300%u02DAF, place the wrapped ham on the void side of the grill and close the lid. Cook for 3 hours or until the internal temperature of the ham reaches 140%u02DAF.

Remove the ham from the cooker, unwrap the foil, and place the ham in the center of a baking pan. Pour the remaining glaze over the top of the ham and spread it evenly. Place the ham back on the grill, close the lid, and cook for an additional 10 minutes or until the glaze firms. Remove the ham from the grill and serve.

 

 

Barbecued Baked Beans - Big Green Egg
December 19, 2011
INGREDIENTS
  • 12 ounces apple-wood smoked bacon (12 - 14 slices), diced
  • 2 cups finely diced yellow onion
  • 3 cups basic barbecue sauce
  • 1 cup firmly packed light brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup yellow mustard
  • 4 (15 ounce) cans cannellini beans, drained and rinsed, 1 cup bean liquid reserved
  • 1 cup water
  • Koser salt and freshly ground black pepper
PREPARATION
Equipment: Porcelain coated grid, Dutch Oven
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 400ºF.
 
Place the Dutch Oven on the grid and preheat for 10 minutes.

Add the bacon to the Dutch Oven. Close the lid of the EGG and cook until crisp. Transfer the bacon with a slotted spoon to a paper towel to drain and set aside, reserving the fat in the Dutch Oven. Add the onions to the bacon fat. Close the lid of the EGG and cook for 8 minutes, or until caramelized.

Add the reserved bacon, barbecue sauce, brown sugar, maple syrup, mustard, reserved cannellini bean liquid, and water to the Dutch Oven, and mix well. Add the cannellini beans and stir. Cover the Dutch Oven. Close the lid of the EGG and cook for 30 minutes, stirring occasionally. Remove the lid of the Dutch Oven, close the lid of the EGG, and simmer, continuing to stir, for 15 minutes, or until the sauce has thickened. Season with salt and pepper when the beans are nearly done. Let the beans rest for 10 minutes before serving. Serves 8

 

 

Bacon-Wrapped Shrimp - Traeger
December 12, 2011
INGREDIENTS
  • 1-1/2 pounds cleaned jumbo shrimp (18 to 20 shrimp), headless, tail on
  • 1/4 cup olive oil or vegetable oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest (the yellow outer rind)
  • 1 clove garlic, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped fresh rosemary or parsley
  • 10 strips of bacon
  • Cheesy grits for serving

PREPARATION

Rinse the shrimp under cold running water and dry thoroughly on paper towels. Transfer to a resealable plastic bag or a bowl.

Make the marinade: Combine the olive oil, lemon juice, lemon zest, garlic, salt, pepper, and rosemary in a small jar with a tight-fitting lid and shake vigorously until combined. Pour over the shrimp and refrigerate for 30 minutes to 1 hour

About 30 minutes before you are ready to cook the shrimp, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Lay the bacon strips diagonally on the grill grate and grill for 10 to 12 minutes, or until the bacon is partially cooked but still very pliable. Cut each strip in half width-wise. Leave the grill on.

Drain the shrimp, discarding the marinade. Wrap a strip of bacon around the body of each shrimp, securing with a toothpick. Arrange the shrimp on the grill grate and grill for 4 minutes per side, turning once. Serve at once with cheesy grits, if desired. (Diners can remove their own toothpicks)

 

 

 

Tri-Tip and Zucchini Skewers with Smoked Paprika Aioli - Weber
December 5, 2011
INGREDIENTS
Aioli
  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1-1/2 tablespoons finely chopped fresh Italian parsley leaves
  • 5 large garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon ground black pepper
Skewers
  • 1 pound beef tips (also called tri-tip), cut into 1-inch chunks
  • 3 medium zucchini, cut crosswise into 1/2-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
PREPARATION

In a medium glass or stainless steel bowl whisk the aioli ingredients. Keep chilled until ready to use. (The aioli may be prepared one day in advance.)

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a large bowl combine the skewer ingredients and toss gently. Thread the steak and zucchini pieces on their own skewers, making sure to skewer the zucchini through the peel so that as much surface area as possible will be touching the grill. Do not crowd the ingredients.

Brush the cooking grates clean. Grill the steak kabobs over direct medium heat, with the lid closed as much as possible, until nicely charred, 4 to 6 minutes, turning once or twice (if flare-ups occur, move the kabobs temporarily over indirect heat). Grill the zucchini kabobs at the same time over direct medium heat until nicely charred and crisp-tender, 4 to 6 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the aioli.

 

 

Island Burgers - Big Green Egg
November 28, 2011
INGREDIENTS
  • 1 pound 92% or 96% Lean Ground Beef
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped purple onion
  • 2 tablespoons finely chopped fresh cilantro
  • 2 teaspoons finely chopped and seeded jalapeno
  • 1 tablespoon pineapple juice
  • 2 teaspoons low-sodium soy sauce
  • Whole wheat buns (optional)
  • Sliced fresh pineapple rings, grilled (optional)
PREPARATION
Combine first 8 ingredients in a large mixing bowl. Shape into 4 equal size burgers.

Coat the EGG cooking grid with cooking spray. Grill direct at 400°F / 204°C) 5 to 7 minutes on each side or until desired degree of doneness.

 

 

 

A TURKEY RECIPE FOR EVERY GRILL!  HAPPY THANKSGIVING!

Barbecued Turkey with White Wine Gravy - Weber
November 21, 2011
INGREDIENTS
  • 8 medium garlic cloves, finely chopped
  • 2 cups lightly packed fresh Italian parsley leaves, finely chopped
  • Kosher salt
  • Ground black pepper
  • 2 teaspoons prepared chili powder
  • Zest of 2 oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 turkey, 11 to 13 pounds, fresh or defrosted, neck and giblets removed
  • 2–4 cups reduced-sodium chicken stock
  • 1 large onion, roughly chopped
  • 1 large carrot, roughly chopped
 
  • Gravy (makes about 3 cups)
    • 6 tablespoons collected fat (use melted butter if necessary)
    • 6 tablespoons all-purpose flour
    • 4 cups reduced-sodium chicken stock and pan juices
    • 1/2 cup dry white wine
    • 2 tablespoons finely chopped fresh Italian parsley leaves

 
PREPARATION

In a small bowl combine the garlic, parsley, 1 tablespoon of kosher salt, 2 teaspoons of pepper, the chili powder, orange zest (reserve the oranges), and butter. If your turkey has a metal or plastic trussing clamp, leave it in place. Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to cover the top and sides of the turkey evenly. Generously season with salt and pepper. Quarter the oranges and place inside the cavity of the turkey.

Prepare the grill for indirect cooking over medium heat (350° to 450°F).

Put 2 cups of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set it inside the pan. Grill the turkey over indirect medium heat, with the lid closed as much as possible. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, add the remaining 2 cups of chicken stock so the pan drippings don’t burn. Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 2-1/4 to 3 hours. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise 5 to 10 degrees during this time). It will remain warm for 45 minutes. Meanwhile make the gravy.

Pour the juices from the roasting pan into a heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan. Let stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat. Place the roasting pan on a side burner or two stovetop burners set to medium heat. Add the fat to the pan, sprinkle the flour into the pan, and cook, stirring occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Whisk in the stock and reserved juices (4 cups total) plus the wine, scraping the browned bits from the bottom of the pan. Simmer for about 5 minutes, whisking occasionally. If the gravy seems to thin, simmer it longer until it is as thick as you like. If it seems too thick, add more stock. Season with salt and pepper. Strain the gravy. Add the parsley. Carve the turkey and serve warm with the gravy.

 
 
Traditional Turkey - Traeger

 

November 21, 2011
INGREDIENTS

 

  • 1 fresh or frozen thawed turkey (15 lbs.)
  • 3-4 tbsp. Traeger Chicken Rub
  • 2 tbsp. Olive Oil
PREPARATION

Wipe turkey surface and cavity with wet paper towels, discard towels. Lightly rub oil over the surface and cavity of the turkey. Sprinkle a light coating of Traeger Chicken Rub on the surface and in the cavity of turkey. Start grill on smoke with lid open until fire is established (about 5 minutes). Switch to “medium” or 300 degrees on the digital thermostat. Place turkey on the center of the grill, close lid and cook for 3 ½ to 4 hours or until internal meat temperature is 160 to 165 degrees in the thickest part of the breast. Allow to rest for 20-30 minutes before carving.

Optional: Place turkey in a foil roasting pan to collect the juice to make great gravy.

 
Smoked Turkey - Big Green Egg

 

November 21, 2011
INGREDIENTS

 

  • 16 cups (1 gallon) water
  • ½ cup firmly packed brown sugar
  • Rind of 1 navel orange
  • 3 sprigs rosemary
  • 1 cup kosher salt
  • 3 yellow onions, quartered
  • 2 heads garlic, halved
  • 1 (12-pound) turkey
  • 2 lemons, quartered
  • 10 sprigs thyme
  • 10 sprigs sage
  • 1 cup chopped potatoes
  • ¼ cup olive oil
  • Freshly ground black pepper
  • Garlic powder
PREPARATION
Preheat the EGG to 350ºF / 177ºC without the Plate Setter.

Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately. Serves 8

 

 

Pumpkin Pie - Traeger

November 14, 2011

INGREDIENTS
  • 4 oz cream cheese, room temperature (optional substitute - fat free cream cheese)
  • 1 (15-ounce) can pumpkin puree
  • 1/3 cup heavy whipping cream (optional sub; fat free milk thickened with flour)
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • 1 (9-inch) frozen pie crust shell, kept in foil pie tin
  • Whip cream (topping)
PREPARATION

Set grill to Medium setting (three speed controller).  Mix cream cheese, puree, milk, sugar, and spice

One at a time incorporate an egg to mixture.  Pour mixture into pie shell

Bake for 50 minutes, edges should be golden and pie should be firm around edges with slight movement in middle

Let cool before whip cream is applied (optional)

 

 

 

Hickory Drumettes with Bourbon-Molasses Glaze - Weber

November 7, 2011
INGREDIENTS

Rub

  • 1 tablespoon smoked paprika
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon chipotle chile powder
Glaze
  • 2 tablespoons soy sauce
  • 2 tablespoons bourbon
  • 1 tablespoon unsulphured (light) molasses
  • 1 tablespoon unsalted butter
  • 3 pounds chicken wing drumettes, about 20
  • 2 handfuls hickory wood chips, soaked in water for at least 30 minutes
PREPARATION
In a large bowl mix the rub ingredients. Add the drumettes and toss to coat them evenly.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).

In a small, heavy-bottomed saucepan over high heat, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.

Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer’s instructions. Brush the cooking grates clean. Grill the drumettes over indirect medium heat, with the lid closed as much as possible, until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking. Serve warm.

 

 

The Perfect Steaks - Big Green Egg

October 31, 2011
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
PREPARATION

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.

 

 

Maple & Bourbon Brined Turkey - Traeger
October 24, 2011

INGREDIENTS

  • 1 10- to 12-pound turkey, thawed if frozen
  • 5 quarts hot water
  • 1-1/2 cups kosher salt (if using table salt, cut the amount down to 3/4 cup)
  • 3/4 cup bourbon
  • 1 cup pure maple syrup
  • 1/2 cup brown sugar
  • 1 onion, peeled and quartered through the root end
  • 3 to 4 strips of orange peel
  • 3 bay leaves, broken into pieces
  • 2 tablespoons black peppercorns
  • 1 tablespoon whole cloves
  • 3 quarts ice
  • 1 cup butter, melted
  • Traeger Pork/Poultry Shake, or salt and freshly ground black pepper to taste
  • Sprigs of fresh sage and thyme for garnish
  • Orange wedges, lady apples, or kumquats for garnish
  • Prepared turkey gravy for serving
  • You’ll also need: Butcher’s twine (sometimes called kitchen twine)
PREPARATION

In a large stockpot or container combine the hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, peppercorns, and cloves and stir until well mixed. Add the ice.

Rinse the turkey, inside and out, under cold running water. Remove giblets and discard or save for another use. (Some turkeys come with a gravy packet as well; remove it before roasting the bird.) Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight. Weight with a a bag of ice to keep the bird submerged. Drain and pat dry with paper towels; discard the brine. Fold the wingtips behind the back and tie the legs together with butcher’s twine. Combine the melted butter and the remaining 1/4 cup of maple syrup. Brush on the bird and sprinkle lightly with Pork/Poultry Shake or salt and black pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Roast the turkey for 2-1/2 to 3 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees F. (Use an instant-read meat thermometer.) Brush with the remaining butter/maple syrup mixture the last 30 minutes of cooking. Let the turkey rest for 15 to 20 minutes before carving. Garnish, if desired, with fresh herbs and/or kumquats.

Note: Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt-solution.

 

 

 

 

Pork Burgers with Apple-Tarragon Slaw - Weber

October 17, 2011
INGREDIENTS
Slaw
  • 2 cups thinly sliced green cabbage
  • 1/2 cup coarsely grated tart green apple
  • 1/2 cup coarsely grated carrot
  • 2 tablespoons finely chopped fresh tarragon leaves
  • 2 tablespoons cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon kosher salt
Patties
  • 1-1/2 pounds ground pork
  • 1/3 cup applesauce
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon hot pepper sauce, or to taste
  • 1/2 teaspoon ground black pepper
  •  4 hamburger buns
PREPARATION
In a large bowl mix the slaw ingredients. Cover and refrigerate until ready to assemble the burgers.
Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a large bowl gently mix the patty ingredients. Gently shape into four patties of equal size and thickness, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.

Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until cooked through, 12 to 15 minutes, turning once when the patties release easily from the cooking grate without sticking. During the last minute of grilling time, toast the buns, cut side down, over direct medium heat. Place the burgers on the buns and top with the slaw. Serve warm.

 

 

Big Time BBQ Rub - Big Green Egg

October 10, 2011

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

PREPARATION

Combine all ingredients, mix well, and store in an airtight container.  Yields 1-1/2 cups 

 

  

Smokey Meatball Subs - Traeger

October 3, 2011
INGREDIENTS
  • 1-1/2 pounds ground beef
  • 1 large egg
  • 1/3 cup milk or buttermilk
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup dry seasoned bread crumbs or crushed croutons
  • 1 tablespoon Traeger Cajun Rub or your favorite rub
  • 1/4 cup onion, finely minced
  • 2 cloves garlic, finely minced
  • 1-1/2 teaspoons freshly ground black pepper
  • Jarred marinara sauce
  • 4 6-inch sub rolls, or baguettes, cut through the sides
  • Thinly sliced or grated provolone cheese
PREPARATION

1. In small mixing bowl using a fork or whisk, beat the egg. Whisk in the milk and Worcestershire sauce. Stir in the bread crumbs and Traeger Cajun Rub and let the mixture sit for 5 minutes.

2. In another bowl, combine the ground beef, onion, garlic, and black pepper. Add the egg mixture to the meat mixture and combine well. (Your hands work best for this.) If the mixture seems dry, add a bit more milk. If wet, add a few dry breadcrumbs. Roll the mixture into balls about the size of golfballs.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

4. Arrange the meatballs directly on the grill grate. Bake for 30 - 35 minutes, or until the meatballs are cooked through. Leave the Traeger on. In the meantime, heat the jarred marinara in a pan on the stovetop. Transfer the cooked meatballs to the pan and let them simmer for 5 to 10 minutes.

5. Tear off four sheets of aluminum foil and lay them on your work surface. Put a hoagie roll in the center of each. Divide the meatballs among the rolls. Top the meatballs with provolone cheese. Wrap the sandwiches tightly in the foil and return to the grill to heat, 10 to 12 minutes. Serve immediately.

 

 

Peach Shortcakes - Weber

September 26, 2011

INGREDIENTS

  • 2 cups all-purpose flour, plus more for dusting
  • 5 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoons kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
  • 1/2 cup half-and-half, cold
  • 1 tablespoon unsalted butter, melted
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar
  • 4 large freestone peaches, firm but ripe, cut in half lengthwise, pits removed
  • 1/4 cup packed light brown sugar
  • 8 fresh mint sprigs (optional)

PREPARATION

Preheat oven to 400°F

In a large bowl combine the flour, granulated sugar, baking powder, and salt, and blend well. Add the butter and mix with a fork or a pastry blender just until the mixture resembles coarse bread crumbs. Add the half-and-half and gently stir it in (the mixture will be crumbly). Then use your hands to mix the dough quickly and gently in the bowl just until it comes together. Turn the dough out onto a lightly floured work surface. Lightly dust your hands with flour and gently pat out the dough to about 3/4 inch thick. Dip a round biscuit cutter, 2-1/2 to 3 inches in diameter, in flour and cut out rounds of dough. Gather scraps of dough and pat out, using a light touch so you don’t overwork the dough; cut to make a total of eight shortcakes. Place the shortcakes about 2 inches apart on a baking sheet lined with parchment paper. Brush the tops with the melted butter. Bake the shortcakes for 15 to 20 minutes. Set aside to cool.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a large bowl combine the cream, vanilla, and powdered sugar and whip just to stiff peaks; do not over beat. Cover and refrigerate until serving.

Brush the cooking grates clean. Sprinkle the cut side of the peach halves with the brown sugar. Grill the peach halves, cut side up, over direct medium heat, with the lid closed, until the sugar melts and the peaches are soft, 8 to 10 minutes. Carefully remove from the grill and pour the melted brown sugar from the peaches into a medium bowl.

Pull the charred skin off the peaches and discard. Cut the peaches into bite-sized pieces and add them to the bowl with the melted brown sugar. Gently toss to coat. Split each shortcake horizontally and top each bottom half with equal portions of the peaches and whipped cream. Add the shortcake tops and garnish with mint sprigs, if desired.

 

  

The Perfect Turkey - Big Green Egg

September 19, 2011

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
PREPARATION

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.

 

Tuna Burgers - Traeger

September 12, 2011

INGREDIENTS
  • 1 3/4 lbs. ground tuna steak
  • 2 eggs
  • 1 tbsp. Traeger Salmon Shake
  • 1 tsp. Traeger Blackened Saskatchewan
  • 1 diced white onion
  • 1 diced green bell pepper
  • 1 tsp. soy sauce or 1 tsp. Worcestershire sauce or both

PREPARATION

Mix all ingredients together. Spray hands with non-stick spray to make patties. Start your Traeger on smoke with lid open for 5 minutes to get started. Cook patties on high for 10 - 15 minutes, or smoke for 1 1/2 hours. Remove from grill and enjoy!

 

Scallop Salad with Citrus Vinaigrette - Weber

September 6, 2011
INGREDIENTS
  • 6 tablespoons extra-virgin olive oil, divided
  • Finely grated zest of 1 lime
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 2 tablespoons minced shallot
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  • Kosher salt
  • Ground black pepper
  • 16 sea scallops, each about 2 ounces
  • 4 ounces mixed greens (3 to 4 cups)
PREPARATION
Prepare the grill for direct cooking over high heat (450° to 550°F).

In a small bowl whisk 4 tablespoons of the oil, the lime zest and juice, honey, shallot, and parsley. Season with salt and pepper.

Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the scallops with the remaining 2 tablespoons of oil and season evenly with salt and pepper.

Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed as much as possible, until lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.

Whisk the vinaigrette again. In a medium bowl toss the greens with just enough of the vinaigrette to coat the leaves lightly. Arrange equal amounts of the greens and scallops on individual serving plates. Serve with the remaining vinaigrette.

 

 

 

SPECIAL LABOR DAY RECIPE

Fontina - Filled Burgers with Sun-Dried Tomato
September 1, 2011
INGREDIENTS
  • Garnishes: sliced tomatoes, onions, avocados, butter lettuce leaves, ketchup, dijon mustard, and mayonnaise
  • 3/4 cup drained sun-dried tomatoes packed in oil with herbs (reserve oil), minced
  • 3 Large Eggs, beaten to blend
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 3 3/4 pounds 93% lean ground beef
  • 1 1/2 cups shredded Primo Taglio Smoked Fontina Cheese
  • 12 hamburger buns, split horizontally
  • 6 slices firm-textured white bread

PREPARATION

Whirl bread in a food processor or blender until fine crumbs form. In a bowl, combine with minced tomatoes and 6 tablespoons of the reserved oil, eggs, salt, and pepper. Add ground beef and gently mix with a fork just until ingredients are evenly blended.

Divide meat mixture into 24 equal portions, each a generous 1/4 cup. With your hands, shape each portion into a 4-in.-wide patty. In the center of 12 of the patties, gently make a shallow depression about 2 in. wide; place about 2 tablespoons of the fontina cheese in each depression. Gently top each cheese-topped patty with a plain patty; press edges together to seal well. Lay patties side by side on 2 platters. Cover airtight and chill at least 20 minutes or up to 24 hours.

Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds. Place patties on oiled grill; cover gas grill. Cook 6 minutes, then turn burgers with a wide spatula. Continue cooking until meat is no longer pink in center (make a small cut to test, but be careful not to let cheese drip out), about 7 minutes longer. Transfer burgers to a platter and loosely drape with foil. Place buns with cut sides down on grill and cook until toasted, about 1 minute. Lift buns to a second platter.

Tuck burgers inside buns and garnish to taste.

 

 

Simon & Garfunkel Chicken - Big Green Egg

August 29, 2011

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
PREPARATION

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.

 

 

Whole Wheat Breakfast Cookie - Traeger

August 22, 2011

INGREDIENTS

  • 1 ½ cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter (recommend: light butter with canola oil)
  • 1 egg
  • 1 tsp vanilla
  • ¾ cup firmly packed light brown sugar
  • 1 tbsp non fat milk
  • ½ cup cranberries
  • 1 cup apple, peeled and chopped

PREPARATION

Set grill to Medium setting (three speed controller)

Combine whole wheat flour, baking soda, baking powder, and salt.  Beat butter; add egg, sugar, milk, and vanilla in separate bowl.  Slowly incorporate flour mixture.  Fold in cranberries and apples.

Drop spoonful amounts of dough onto aluminum foil
Bake for 15 minutes

 

 

Chiles Rellenos with Tomato Salsa and Guacamole - Weber

August 15, 2011
INGREDIENTS
  • Salsa
    • 3 medium tomatoes, firm but ripe, halved and cored
    • 1 small white onion, cut crosswise into 1/2-inch slices
    • Extra-virgin olive oil
    • 2 tablespoons finely chopped fresh cilantro leaves
    • 1 tablespoon fresh lime juice
    • 1 teaspoon minced serrano or jalapeño chile pepper
    • 1 teaspoon kosher salt
  • Guacamole
    • 3 large ripe Hass avocados
    • 1/4 cup finely chopped red onion
    • 2 tablespoons fresh lime juice
    • 1 teaspoon kosher salt
  •  Chiles
    • 6large poblano chile peppers
    • 1cup grated Monterey Jack cheese
    • 1cup grated cheddar cheese
    • 1/2cup crumbled fresh goat cheese
PREPARATION
Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). Brush the cooking grates clean.

Lightly brush or spray the tomatoes and onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until lightly charred all over, 6 to 8 minutes, turning once. Remove from the grill, finely chop, and transfer to a medium bowl. Stir in the remaining salsa ingredients.

In a medium bowl using a fork, coarsely mash the avocados. Stir in the onion and lime juice and season with the salt. Cover with plastic wrap, placing the wrap directly on the surface of the guacamole to prevent it from browning, and refrigerate until about 1 hour before serving.

Grill the chiles over direct medium heat, with the lid open, until the skins are blackened and blistered all over, 10 to 15 minutes, turning occasionally. (The goal is to char the skins quickly so that you can peel them without the chiles collapsing. You will need chiles with enough structure, even when roasted, to hold the filling.) Place the chiles in a large bowl, cover with plastic wrap, and let them steam for about 10 minutes. Gently peel and discard the skin from the chiles. Leaving the stems intact, carefully cut a slit down one side of each chile and remove and discard the seeds and veins.  In a medium bowl combine the cheeses and mix together with a fork. Carefully stuff the mixture into the chile cavities. Brush the chiles with olive oil.

Grill the stuffed chiles, seam side up, over indirect medium heat, with the lid closed, until the cheese melts, 6 to 8 minutes. Gently remove them from the grill with a spatula. Serve warm with the salsa and guacamole.

 

 

 

 

Twice "EGGed" Potatoes - Big Green Egg

August 8, 2011
 
INGREDIENTS
  • 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
 
PREPARATION
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.

 

 

 

Cast Iron Scalloped Potatoes - Traeger

 

August 1, 2011
 
INGREDIENTS
    • 2-1/2 pounds potatoes, peeled and thinly sliced (1/8 inch)
    • 4 tablespoons butter, cut into chunks
    • 1-1/2 cups mild Cheddar or Jack cheese, grated
    • Salt and freshly ground black pepper
    • 1/2 large sweet onion, thinly sliced
    • 2 cups milk
    • Paprika
PREPARATION

Butter the inside of a cast iron skillet and layer half the potato slices on the bottom. Top with half the onions. Season with salt and pepper. Sprinkle 1 cup of the cheese over the potatoes and onions and dot with butter. Layer the remaining potatoes and onions on top. Dot with butter. Pour the milk into the skillet. Cover the skillet tightly with aluminum foil.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Bake for 1 hour, or until the potatoes are very tender. Remove the foil and top with the remaining 1/2 cup of cheese. Bake for 30 minutes more (uncovered) until the cheese is lightly browned. Dust the top with paprika and serve immediately.

 

Steak and Eggs with Gremolata - Weber

July 25, 2011
 
INGREDIENTS
Gremolata
    • 2 tablespoons finely chopped fresh Italian parsley leaves
    • 1/2 teaspoon finely grated lemon zest
    • 1/2 teaspoon finely grated garlic
  •  
  • 4 New York strip steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 4 slices bread, toasted (optional)
  • Tabasco® sauce (optional)
PREPARATION
  1. In a small bowl mix the gremolata ingredients.
  2. Lightly brush the steaks on both sides with oil and season evenly with 1 teaspoon salt and 3/4 teaspoon pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

  5. While the steaks rest, prepare the eggs. In a large nonstick skillet over medium heat, melt the butter. Crack the eggs into the skillet, being careful not to break the yolks. Season with salt and pepper. Cook until the whites are set, 3 to 5 minutes.

  6. Cut the steaks into thin slices. Arrange a slice of toasted bread (if using) on each serving plate, place some sliced steak on the toast, lay the eggs over the meat, and sprinkle the gremolata on top. Add a bit of Tabasco, if desired. Serve warm.

 

 

Johnny Boy Burgers - Big Green Egg

July 18, 2011
 
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
PREPARATION
  • 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.

 

 

Macaroni & Cheese -  Traeger

July 11, 2011
 
INGREDIENTS
    • 2 lbs. elbow macaroni
    • 12 tbsp. butter (1.5 sticks), plus extra for buttering the pan
    • 1/2 cup flour
    • 1 tsp. dry mustard
    • 1-1/2 to 2 cups milk, or more as needed
    • 2 lbs. Velveeta or American cheese, cut into 1/2" cubes
    • 1 1/2 cups grated mild Cheddar cheese
    • 2 cups plain dry breadcrumbs
    • Salt and freshly ground black pepper
    • Paprika
    • 1 disposable aluminum roasting pan (turkey-size), or large heat-proof casserole
PREPARATION
1.  Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt. Add the macaroni, and stir. Cook for 2 minutes less than the time recommended on the package, stirring periodically to keep the pasta from sticking. (The pasta will continue to cook in the Traeger.) Drain well, and transfer to a large mixing bowl.

2.  Meanwhile, melt 8 tablespoons (1 stick) of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful that the mixture doesn’t begin to brown. (The butter/flour mixture will bubble.) Gradually whisk in 1-1/2 cups of milk; whisk continuously until the mixture is smooth. Reduce the heat to medium-low and stir in the Velveeta®, one-third at a time, until all the cheese is incorporated and melted. Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper. Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.

3.  Butter the roasting pan or casserole. Pour the macaroni and cheese evenly into the pan. Sprinkle the Cheddar cheese on top.

4.  Melt the remaining 4 tablespoons of butter in a saucepan. Add the breadcrumbs, and stir to coat with butter. Spread the breadcrumbs evenly over the top of the macaroni and cheese. Dust lightly with paprika.

5.  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

6.  Bake the macaroni and cheese for 45 minutes to 1 hour, or until the mixture is hot and bubbling and the breadcrumbs are golden brown. Turn the pan 180 degrees halfway through baking. Serve hot.

 

 

Dungeness Crabs with White Wine Garlic Butter -  Weber

July 5, 2011
 
INGREDIENTS
    • 2 large live Dungeness crabs
    • 1/2 cup (1 stick) unsalted butter, cut into 8 equal pieces
    • 2 tablespoon minced garlic
    • Finely grated zest and juice of 1 lemon
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
    • 2/3 cup dry white wine
    • 1 baguette, torn into bite-sized pieces
PREPARATION
Prepare the grill for direct cooking over high heat (450° to 550°F).

To kill each crab, place it on its back and hold it down with a large cleaver. Use a hammer to tap the top edge of the cleaver and cut the crab in half lengthwise all the way through. Remove and discard the dangling tail flaps and mouth parts. Turn the crab over. Pull off and discard the top shell. Remove and discard the gills. Rinse each half of the crab under cold running water and use your finger to scoop out and discard the dark viscera. Slice each half into five pieces by cutting between each leg and through the body. Using the hammer again (or a nutcracker or crab cracker), crack each section of each leg to make eating easier after the crabs are cooked.

In a 12-inch cast-iron skillet combine the butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well.  Place the skillet over direct high heat and cook, with the lid open, until the butter melts and the garlic turns golden, 2 to 3 minutes. Add the wine and cook until it comes to a boil. Remove the skillet from the grill and set it down on a heat-proof surface.

Grill the crab pieces over direct high heat, with the lid open, for about 4 minutes, turning once, and then move them to the skillet. Return the skillet over direct high heat and gently turn the crab pieces with tongs to coat them with the sauce. Cook until the liquid boils and the crab is fully cooked, 2 to 3 minutes. Serve warm with pieces of bread to dip into the liquid remaining in the skillet.

 

 

 

SPECIAL 4TH OF JULY RECIPE

Fire-Cracker Pork Ribs
July 1, 2011
INGREDIENTS
    • 4 pounds pork spareribs
    • 1 tablespoon paprika
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • ¾ teaspoon dried oregano
    • ½ teaspoon pepper
    • ¾ cup buffalo-style wing sauce
PREPARATION

Pat ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.

In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquets, if necessary, to maintain an even grill temperature.

Generously brush ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.

 

 

Maple Planked Brie w/Garlic and Roasted Peppers -  Big Green Egg

June 27, 2011

 

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
PREPARATION

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.

 

 

Cinnamon Pull-Aparts -  Traeger

June 20, 2011

 

INGREDIENTS
    • 1 can refrigerator biscuits (16.3oz.)
    • 1 cup packed brown sugar
    • ½ cup butter (1 cube)
    • ¼ cup water
    • 1 tsp. ground cinnamon
    • ½ cup chopped nuts (optional)
PREPARATION
Remove biscuits from can and cut each biscuit into 4 pieces and peel each piece in half; set aside.

Combine brown sugar, butter and water in a large saucepan and bring to a boil; reduce heat and simmer for 1 minute. Stir in cinnamon and nuts (optional) add biscuit quarters and mix to coat. Pour into greased13X9-inch casserole dish and spread evenly in the dish.

Start Traeger on smoke with the lid open until fire is established (about 5 minutes) allow grill to pre-heat for 10 minutes. Then switch grill to 350 degrees F and place the casserole dish on the grill; close lid and cook for 20 -25 minutes or until the biscuits are done. Remove from the grill and transfer to a serving platter making sure to get all the gooey syrup onto the biscuits. Serve warm or with ice cream if desired.

 

 

Rosemary-Brined Rotisserie Chicken -  Weber

June 13, 2011

INGREDIENTS
    • Brine
      • 1 gallon water
      • 3/4 cup kosher salt
      • 1/2 cup granulated sugar
      • 2 tablespoons dried rosemary
      • 1 tablespoon caraway seed
      • 1 tablespoon granulated garlic
      • 2 teaspoons ground black pepper
    • 1 whole chicken, about 4 pounds, giblets, wing tips, and any excess fat removed
PREPARATION

In a large pot combine the brine ingredients. Stir well to dissolve the sugar and salt.  Submerge the chicken in the brine, breast side down, and refrigerate for 6 to 12 hours.

Prepare the grill for indirect cooking over medium heat (350° to 450°F).

Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with butcher’s twine.  Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings. Cook the chicken over indirect medium heat, with the lid closed, for 1 hour.

If your grill has an infrared burner at the back of the grill, after 1 hour of cooking, light that burner and set it to medium heat (leaving the regular outside burners on medium and the middle burners turned off). If your grill does not have an infrared burner, continue to cook the chicken as you were doing. Either way, cook the chicken until the surface is deep golden brown and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone). This should take 10 to 20 minutes with the infrared burner and 20 to 30 minutes without the infrared burner. Watch carefully that the chicken skin does not burn.

When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time). Transfer the chicken from the spit to a cutting board. Cut into serving pieces. Serve warm.

 

 

Mellow Mushroom Bacon Bites -  Big Green Egg

June 6, 2011
 
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)
 
PREPARATION
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.

 

 

Prime Rib -  Traeger
May 31, 2011
 
INGREDIENTS
  • 1 whole prime rib, 5-7 bones
  • Traeger Prime Rib Rub
PREPARATION
Coat the roast with Prime Rib rub, wrap it in plastic and let sit in the refrigerator for 24 hours.

Start grill on Smoke with lid open until fire is established (about 5 minutes) then switch setting to 375 degrees (or High) for 15 minutes to pre-heat.

Place Prime Rib fat side up on grill and switch setting to 300 degrees (or Medium). Close lid and cook 3 – 4 hours or until done for your taste. Internal meat temperature will read 130 degrees for rare, 145 degrees for medium and 160 degrees for well done.

Remove from grill, let rest under foil for 15 minutes before carving and serving.

 

 

Asparagus and Tomato Salad with Feta -  Weber

May 23, 2011
 
INGREDIENTS
Vinaigrette
    • 1tablespoon Dijon mustard
    • 2tablespoons champagne vinegar
    • 1/4teaspoon kosher salt
    • 1/8teaspoon ground black pepper
    • 1/2cup extra-virgin olive oil
  • 1-1/2pounds asparagus
  • 1pint cherry tomatoes
  • 3 slices country-style white bread, about 3 ounces total, cut into 1/2-inch cubes
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh chives
 
PREPARATION
Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly drizzle and whisk in the oil until it is emulsified.

Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.  Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.

Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.

Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.
 

 

Sausage and Cheese Bread Roll -  Big Green Egg
May 16, 2011

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

 

PREPARATION

 

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.

 

 

Grilled Thick Cut Pork Chops -  Traeger
May 9, 2011

INGREDIENTS

    • 1 1/2 " Thick Pork Chops
    • olive oil
    • red wine
    • rosemary leaves (chopped)
    • Traeger Blackened Saskatchewan

 

PREPARATION

Marinate Pork Chops in mixture of ingredients for 2 hours. Start your Traeger on smoke with lid open for 5 minutes to get started, then turn to high. Place chops on grill and cook for 30 minutes (no need to flip with your Traeger grill). Remove from grill and season with salt and/or lemon juice to taste. Serve and enjoy!

 

 

Slow Roasted Duck Legs with Hoisin Orange Glaze -  Weber

May 2, 2011

INGREDIENTS

    • Glaze
      • 1/4 cup orange marmalade
      • 1/4 cup fresh orange juice
      • 1/4 cup mirin (rice wine)
      • 2 tablespoons hoisin sauce
      • 1/2 teaspoon crushed red pepper flakes
    • Rub
      • 2 teaspoons kosher salt
      • 3/4 teaspoon ground black pepper
      • 3/4 teaspoon Chinese five-spice powder
    • 8 whole duck legs, 6 to 8 ounces each, trimmed of excess fat
    • 5 apple wood chunks (not soaked)

 

PREPARATION
Prepare the grill for indirect cooking over medium heat (about 325°F) using the ring-of-fire configuration.

In a small saucepan over medium-high heat, combine the glaze ingredients. Bring to a simmer to melt the marmalade and then remove from the heat.

In a small bowl combine the rub ingredients and then season the duck evenly with the rub.
Add the wood chunks directly onto burning coals. As soon as the wood starts to smoke, grill the duck, skin side up, over indirect medium heat, with the lid closed as much as possible, until the duck is evenly browned and crispy and is fully cooked, about 1 hour. During the last 15 to 20 minutes of grilling time, turn and baste the duck with the glaze every 5 to 10 minutes. Serve warm.

 

 

Beef Brisket -  Big Green Egg

April 25, 2011

 

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
PREPARATION

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.

 

 

Grilled Shrimp Cocktail -  Traeger
April 18, 2011
INGREDIENTS
  • 2 pounds jumbo or extra-jumbo shrimp (about 36), peeled and deveined, tail-on
  • 1/4 cup extra-virgin olive oil
  • Your favorite Traeger Rub or Shake
  • 1 cup prepared chile sauce or ketchup
  • 2 tablespoons prepared horseradish, or more to taste
  • 1 tablespoon fresh lemon or lime juice
  • 1 teaspoon Worcestershire sauce
  • 1 to 2 teaspoons Louisiana-style hot sauce, such as Frank’s or Crystal
  • Freshly ground black pepper
  • Lemon wedges for serving
  • You’ll also need: 6-inch bamboo skewers
PREPARATION

In a medium bowl, toss the shrimp to coat with the olive oil and about 2 teaspoons of your favorite Traeger Rub or Shake. Thread the shrimp on the bamboo skewers, 2 to a skewer. Combine the chile sauce, horseradish, lemon juice, Worcestershire sauce, and hot sauce in a small bowl, whisking to blend. Season to taste with pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the shrimp skewers on the grill grate. Grill until firm and opaque, 2 to 4 minutes per side. Arrange on a plate or platter with the sauce and lemon wedges.

 

 

 

 

Fire Roasted Strawberries -  Weber

April 11, 2011

INGREDIENTS

    • 2 pints (20–24) fresh, large strawberries, washed and blotted dry
    • 4 tablespoons granulated sugar
    • 1/2 teaspoon pure vanilla extract
    • 1/4 cup orange-flavored liqueur or 2 tablespoons water plus 1 tablespoon lemon juice
    • 1 tablespoon unsalted butter, softened
    • Vanilla ice cream

PREPARATION

Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl combine the berries with the sugar, vanilla, and liqueur and toss to coat.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Use the soft butter to generously coat the bottom and sides of an 8-by-8-inch baking pan (suitable for the grill). The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snuggly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.

Brush the cooking grates clean. Place the pan over direct high heat, close the lid, and cook until the strawberries are bubbling and beginning to slump, 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.

Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters or leave whole. Ladle berries over ice cream.

 

 

 

 

 

Kathy's Peach Cobbler -  Big Green Egg
April 4, 2011

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
PREPARATION

 

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.

 

 

 

 

 

Classic Chocolate Chip Cookies -  Traeger
March 28, 2011

INGREDIENTS

    • 2 ½ cups all purpose flour
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 ½ sticks of butter, softened
    • 1 cup packed light brown sugar
    • ½ cup granulated sugar
    • 2 eggs
    • 1 tsp vanilla extract
    • 2 cups (12 oz) semisweet chocolate chips
    • 1 ½ cup chopped walnuts or pecans (optional)
 
 
PREPARATION

Set grill to Medium setting (three speed controller)

Combine flour, baking soda, and salt, set aside

In another bowl beat butter. Add brown sugar, sugar, eggs, and vanilla, mix.  Gradually emerge the flour mixture.  Fold chocolate chips and nuts into dough

Drop spoonful amounts of dough onto aluminum foil.  Bake for 17 minutes
(Tip: Use a new sheet of foil for each batch of cookies to prevent sticking)

 

Grilled Prosciutto and Provolone Panini -  Weber

March 21, 2011

INGREDIENTS

    • 4 flat sandwich rolls
    • 3 tablespoons stone-ground mustard
    • 12 thin slices prosciutto, about 8 ounces total
    • 6 slices provolone, about 6 ounces total
    • 2 roasted red bell peppers (from a jar), cut into 1-inch strips
    • 2 cups lightly packed fresh basil leaves
    • Extra-virgin olive oil

 

PREPARATION

 

Prepare the grill for direct cooking over low heat (250° to 350°F).

Cut the rolls in half lengthwise. Spread an even layer of mustard on the cut side of each roll. Cut the slices of prosciutto into a few pieces and divide them evenly among the bottom halves of the rolls. Cut each slice of provolone in half and arrange those pieces over the prosciutto. Then arrange the peppers and basil leaves on top. Put the top halves of the rolls in place. Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with oil.

Brush the cooking grates clean. Place the sandwiches on the cooking grate over direct low heat. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and sheet pan, turn the sandwiches over, replace the pan and bricks, and continue to cook until the bread is toasted on both sides and the cheese has melted, 3 to 4 minutes more.

Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer. Serve warm.

Serves 4

 

Grilled Salmon -  Big Green Egg

March 14, 2011

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

 

PREPARATION

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.

 

 

 

Wood Fired Pizza - Traeger

March 7, 2011

INGREDIENTS

    • Your favorite take-in pizza crust
    • Grated cheese (mozzarella or parmesan)
    • Any or all of the following:
      • Sliced Pepperoni
      • Bell Peppers
      • Diced Onions
      • Pineapple
      • Tomatoes
      • Pre-cooked sausage

 

PREPARATION

 

Load up your pizza with any combination of ingredients - any way you like it.

Simply follow the recommended pizza baking instructions. Start your Traeger on smoke with lid open for 5 minutes to get started, then bring it up to the recommended baking temperature. Place the pizza directly on the grill. Close the lid and bake for the recommended time.

 

Twice-Cooked Potatoes With Wasabi - Weber

February 28, 2011

INGREDIENTS

    • 4 russet potatoes, each 8 to 10 ounces, washed and halved lengthwise
    • Vegetable oil
    • 3/4 cup sour cream
    • 1-1/2 cups shredded Monterey Jack cheese, about 3 ounces, divided
    • 2 teaspoons Dijon mustard
    • 1 teaspoon wasabi paste
    • 1 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
 

 

PREPARATION

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Lightly coat the potato halves with oil. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until a fork slides in and out easily, 30 to 40 minutes, turning three or four times. If the potatoes begin to turn darker than golden brown, finish cooking them over indirect heat. Remove from the grill and let cool slightly.

When cool enough to handle, use a small sharp knife or the edge of a spoon to cut around the cut side of the potato to within 1/4 inch of the skin. Scrape off and discard any charred sections of potato. Using a spoon, scoop out the interior of the potato, leaving a shell about 1/4 inch thick attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.

Using a potato masher or the back of a fork, mash the potato pulp in the bowl. Add the sour cream and mix well. Stir in half of the cheese and all of the remaining ingredients. Taste the potato mixture and, if desired, add more wasabi, salt, and pepper. Spoon the potato mixture into the shells, mounding it slightly. Sprinkle the remaining cheese over the tops of the potatoes.

Grill the stuffed potatoes over indirect medium heat until the cheese is melted and the potatoes are heated through, 10 to 15 minutes. Serve immediately.

Serves 4 to 8

 

Boneless Rolled Leg of Lamb - Big Green Egg

February 21, 2011

INGREDIENTS

    • 1 Leg of lamb, butterflied, flattened and trimmed of excess fat
    • 3 tbsp flour
    • 2 tbsp olive oil
    • 1 tbsp salt
    • 2 cloves crushed garlic
    • 1/2 tsp ginger
    • 1/2 tsp marjoram
    • 1/2 tsp pepper
    • 1/2 tsp thyme
    • 1/2 tsp sage
 
PREPARATION
Mix all ingredients except for lamb into a paste.  Spread half the paste onto one side of the roast.

Starting at one long end, roll the roast into a log (with the paste on the inside), tucking in the ends as you roll.  Using butcher's twine, tie the roast to hold the shape, about every inch or so.  Spread the remaining paste on the outside of the roast.

Set the EGG up for indirect cooking with a plate setter at 350° F.  Place the lamb on the grid and cook until desired temperature is reached (check with a meat thermometer), about 1 hour for a 4 pound roast.  Do not overcook; medium rare to medium is best.

 

Anytime Pork Roast - Traeger
February 14, 2011

INGREDIENTS

 

  • 1 Pork Roast
  • Traeger Pork and Poultry Shake
  • 4 tbsp. Apple Juice
PREPARATION

 

Sprinkle roast with Traeger Pork and Poultry shake. Start your Traeger on smoke with lid open for 5 minutes to get started. Place Pork Roast on grill at 10:00 a.m. on smoke.

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About 1 hour before your meal, loosely wrap the roast in tinfoil and add 4 TBS of apple juice. When you get hungry for dinner, check the internal temperature. If the temperature is below 170, turn up the heat to 350 until you hit 170 degrees. When the roast hits 170, remove it from the grill and let it rest for 15 minutes, slice and serve.

 

Rib Eye Steaks with Chipotle Butter - Weber
February 7, 2011

INGREDIENTS

 Butter
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 tablespoon minced canned chipotle chiles in adobo sauce
  • 1 teaspoon brown sugar
  • 1/4 teaspoon kosher salt
 Rub
  • 2 teaspoons kosher salt
  • 1-1/2 teaspoons ancho chile powder
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon brown sugar
  • 4 rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
PREPARATION

1. In a medium bowl mix the butter ingredients until evenly incorporated.

2. Prepare the grill for direct cooking over high heat (450° to 550°F).

3. In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and smear the butter on top. Let rest for 3 to 5 minutes. Serve warm.

 

Backyard Championship Ribs - Big Green Egg
January 31, 2011

 

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
 

PREPARATION

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.

 

Artichoke & Parmesan Stuffed Mushrooms - Traeger
January 24, 2011

INGREDIENTS

  • 8 medium mushroom caps, about 1-1/2 inches in diameter
  • 1 6.5-ounce jar marinated artichoke hearts, drained and finely chopped
  • 1/3 cup Parmesan cheese, finely grated
  • 1/4 cup mayonnaise (preferably Hellmann’s)
  • 1/2 teaspoon garlic salt
  • A few drops of your favorite hot sauce, such as Tabasco
  • Paprika
 
PREPARATION

Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use. Using a small spoon, scoop out the inside (gills, etc.). Combine the artichoke hearts, Parmesan, mayonnaise, garlic salt, and hot sauce and mix well. Mound the filling in the mushroom caps. Dust the tops with paprika.

Arrange the mushrooms in an oven-safe baking dish.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 25 to 30 minutes. Serve immediately.

For a simple variation, stuff the mushrooms with your favorite bulk sausage and bake on your Traeger as directed above.

 

Blue Cheese Chicken Patty Melts with Grilled Onions - Weber

January 17, 2011

INGREDIENTS

  • 1-1/2 pounds ground chicken (preferably thigh meat)
  • 1/4 cup mayonnaise
  • 4 teaspoons Dijon mustard
  • 1 large sweet yellow onion, cut crosswise into 1/4-inch slices
  • Extra-virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 4 slices blue cheese, each about 1 ounce
  • 8 slices rye bread

PREPARATION

Shape the ground chicken into four equal-sized patties, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover the patties with plastic wrap and refrigerate until you are ready to grill them, or for at least 5 minutes.
In a small bowl mix the mayonnaise and mustard.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Lightly coat the onion slices on both sides with oil and season with salt and pepper. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until tender, 6 to 8 minutes, turning once. Remove from the grill.

Lightly brush the patties on both sides with oil and season evenly with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until fully cooked but still juicy, 12 to 14 minutes, turning once. During the last 2 to 3 minutes of grilling time, place a slice of cheese on top of each patty. Transfer the patties to a platter.

Brush the bread on one side with some oil and toast the slices over direct medium heat until browned on both sides, 1 to 2 minutes, turning once. Serve the burgers on rye with the mayonnaise mixture and some onions on top.

Serves:4

 

Corn on the Cob with a Twist - Big Green Egg

January 10, 2011

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

PREPARATION

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.

 

 

 

 

 

 

Simple Fish - Traeger

January 3, 2011

INGREDIENTS
  • 1 Fish
  • Any spice or seasoning
PREPARATION

Spice fish with desired spice and let sit for 30 minutes. Start your Traeger on smoke with lid open for 5 minutes to get started, turn to 325 after fire starts. Place fish on the grill and cook for 20 to 25 minutes until the fish is flaky (be careful not to over cook). Remove from grill and enjoy.

 

 

 

 

 

 

 Preparation

Allow the ham to stand at room tempeature for 30minttes to 1 hour before grilling/

Prepare the grill for indirect cooking over medium-low heat (about 325 degrees F)

In a medium saucepan over medium-high heat, melt the butter and cookuntil it begins to brown, 2 to 4 minutes. Immediately add the remaining glaze ingredients. Lower the heat to a simmer and cook for the 5 to 10 minutes, stirring occasionally. Remove the pan from heat and set aside.

Score the  ham in a large crisscross pattern about 1/2 inch deep on all sides except for the cut side. Place the ham, cut side down, in a large disposable foil pan. Pour the glaze around the ham and into the pan. Cover the  ham snugly with aluminum foil, crimping the foil around the rim of the pan. Cook the ham over indirect medium-low heat with the lid closed for 90 minutes.

While the ham is cook, start to make the sauce. In a small no reactive bowl wisk the sauce ingredients together. Cover and refrigerate until ready to serve.

After 90 minutes of the ham cooking, remove the foil from the ham and quickly spoon some of the glaze over the meat. Continue to cook the ham with the lid closed until a thermomerter reads 120 degrees F. Every 20 minutes for the next 90 minutes, glaze the ham unitl it is fully covered with a shiny glaze. Cook until the ham's temperature reads 140 degrees F.

Carefully transfer the ham into a pan onto a serving plate. Cover the ham with foil and let it rest for 15 to 30 minutes.

Cut the ham into thin slices and serve with some glaze drizzled over the top. Warm Hawaiian dinner rolls and offer the horseradish sauce to go with the ham and bread.

 

 

Steak Marsala with Penne Pasta  - Big Green Egg

July 8th 2013

Ingredients

In a large saute pan over medium heat add olive oil and the onions. Cook for about 5 minutes, stirring occasionally, until they are golden brown. Add in cherry tomatoes, garlic and thyme and cook for about 6 minutes. Keeping the heat on medium, stir in the marsala wine, deglazing the pan. Add the beef broth and the dijon mustard and whisk until it is all incorporated. Whisk in half and half then season with salt and pepper and lower the temperature. Cook for about 5 minutes or until the sauce starts to thicken.

 

In a large pot of boiling water cook the penne pasta (add 2 tablespoons of salt) for about 11 minutes or follow package directions. Drain (except for 1 cup for reserve). If sauce becomes too thick then add in some of the pasta liquid.

Add the tenderloins to the center of the cooking grid on the Egg. Grill for 3 minutes one side then flip the steak and shut off the Egg. Allow the tenderloin to grill for 3 minutes then remove.

Add pasta into the sauce pan and coat with the Marsala mixture for 1 minute. Remove from heat, add steaks and basil and serve immediately with parmesan cheese.

 

 

 

Prime Rib with Blue Cheese Crust and Shallot Jus - Weber

July 1st 2013

Ingredients

  • 1 bonless prime rib roast, about 5 1/2 lbs, trimmed of excess surface fat
  • Kosher salt
  • Freshly ground black pepper

Ingredients- Jus

  • 1 1/3 lbs shallots, trimmed and peeled
  • 1 tablespoon canola oil
  • 3 cups reduced-sodium beef broth

Ingredients- Crust

  • 2 tablespoons Dijon mustard
  • 1 cup fresh bread crumbs
  • 3 ounces crumbled blue cheese
  • 1 tablespoon canola oil

 

 

Preperation

Season the roast evenly with 2 teaspoons salt and 1 teaspoon pepper. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.

Place a large disposable foil pan underneath the cooking grate to catch the drippings. Prepare the grill for indirect cooking over medium heat (350 degrees to 450 degrees).

Center the roast on the cooking grate over the foil pan, fat side up, and grill over indirect medium heat, with the lid closed as much as possible, until the internal temperature reaches 110 degrees, 75 to 90 minutes, rotating the roast 180 degrees once halfway through grilling time. Keep the temperature of the grill between 350 to 375 degrees. While the prime rib is cooking, make the jus.

Separate the shallots into two cloves, or cut them in half lengthwise if the cloves do not occur naturally. In a large skillet heat over medium-high heat, heat the oil. Add the shallots, cut side down, and cook until lightly browned, about 3 minutes. Turn and brown the other side, about 3 minutes more. Add 1 cup of the broth and partially cover the skillet. Reduce the heat to medium, and cook until the shallots are softened, about 10 minutes.

Uncover and cook until the brother has evaporated to a glaze and the shallots are tender, about 10 minutes more. Add the remaining 2 cups of broth, bring to a boil, reduce the heat and gently boil over medium-high heat until the liquid is a bit thickened, about 5 minutes, stirring to deglaze the pan. Remove from the heat and season with salt and pepper, if needed, and set aside until ready to serve.

When the roast has reached 110 degrees F, remove it from the grill. Close the lid to maintain the heat. Spread the top and sides of the roast with mustard. In a small bowl mix the bread crumbs and blue cheese. Press the mixture firmly onto the mustard to make a crust. Drizzle with oil. Return the roast to the grill, centered over the foil pan, and cook over indirect medium heat, with the lid closed, until the crust is lightly browned and instant-read thermometer inserted into the thickest part of the roast registers 125 degrees F for medium rare, 15 to 20 minutes. Just before serving, reheat the jus. Cut the roast into 1/2-inch slices. Serve warm with jus.

 

  •  4 oz tenderloin steaks
  • 2 tablespoons olive oil
  • 1 small onion, finely sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 12 cherry tomatoes, sliced in half
  • 1/2 cup Marsala wine
  • 1/4 cup low sodium beef broth
  • 2 tablesoons dijon mustard
  • 2 cups half & half
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons basil, chopped
  • 1 box penne pasta
  • fresh parmesan cheese for serving

 

 

PREPARATION

Preheat the Egg while cooking the penna and making the sauce.

 

 

 

 Beer Simmered Brats with Cheese Sauce - Weber

September 23rd 2013

Ingredients

  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons all-purpose flour
  • 1/2 cup milk
  • 2 teaspoon Worcestershire sauce
  • 1/2 cup grated sharp cheddar cheese (2 ounces)
  • 1/2 cup grated Gruyere cheese (2 ounces)
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 2 bottles (each 12 fluid ounces) Belgian-style wheat peer or ale
  • 2 medium red onions, each cut in half and thinly sliced
  • 1 tablespoon country-style Dijon mustard
  • 1 tablespoon granulated sugar
  • 6 fresh bratwurst, pierced several times with a fork
  • 6 submarine sandwich buns, split

 

PREPARATION

Prepare the grill for direct and indirect cooking over high heat (450 to 550 degrees F)

In a small saucepan over medium-high heat, melt the butter. Add the flour and cook until the mixture turns a light beige color which should take about 2 minutes with constant stirring. Whisk in the milk, mustard and Worcestershire sauce and cook until the mixture thickens. This should be 2 more minutes with whisking occasionally. Add the three cheese and stire until they are melted. Set aside and reheat gently just before serving.

Brush the cooking grates clean. In a large disposable foil pan combine the beer, onions, mustard and sugar and then add the brats. Place the pan over direct high heat and close the lid. The liquid in the pan will start to simmer and allow the brats simmer until they are evenly colored and no longer look raw. This should take about 20 minutes and turning occasionally. If the liquid starts to boil, temporarily move the pan over indirect heat to prevent the bratwurst from splitting open.

Lower the grills temperature to medium heat. Transfer the brats to a small disposable foil pan and place the pan over indirect heat. Strain the onions through a colander into the pan with the brats. Put the onions back in their origional pan and place the pan over the direct medium heat. close the lid and cook until the onions are very tender, about 8 minutes, stirring occasionally.

After the onions have cooked for about 2 minutes, remove the brats from the liquid, discard the liquid and grill the brats over direct medium heat until browned, about 6 minutes, turning occasionally. During the last minute of grilling time, toast the buns, cut side down, over direct heat.

Place each brat inside a bun and then top with onions. Spook the sauce over the onions or serve the sauce on the side.

Serve hot.

 

PREPARATION

 

Green Goddess Chicken Legs- Traeger

 

Ingredients  

  • 2 1/2 lbs beef chuck steaks, each 1 to 3/4 inch thick, cut into 3/4 inch pieces
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow union, finely chopped
  • 1 large jalapeno chile pepper, seeded and finely chopped
  • 1 tablespoon finely chopped garlic
  • 3 cups low-sodium beef stock or broth
  • 1 can (28 ounces) crushed tomatoes in juice
  • 3 tablespoons masa harina
  • 2 tablespoons packed golden brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 cans (each 15 ounces) red kidney beans, rinsed and drained
  • 1/2 teaspoon hot pepper sauce or to taste
  • 2 tablespoons fresh lime juice
  • Coarsely grated cheddar cheese
  • Chopped scallions (white and light green parts only)
  • Chopped jalapeno chile pepper
  • Sour Cream

 

 

Ingredients  

  • 1 cup old-fashioned rolled oats (not instant or quick-cooking)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 peanut butter (smooth or chunky)
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla
  • 1 generous cup coarsely chopped semi-sweet chocolate chunks or chips
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