Spare Ribs - Big Green Egg Style 3-1-WD

This is a Spare Rib three (3) step cook 3-1-WD (When ever they are Done) based on 4 half-slabs using a modified Kansas City style (no honey and all indirect)

Ingredients
2 Slabs – Spare Ribs
Bad Byron’s Butt Rub
Brown Sugar
Barbeque Sauce (pick a favorite)
EVOO (optional)
100% Apple Juice

Preparation
a. Fire up BGE and Pre-Heat to 250 degrees, Insert Plate setter, drip pan, grate and rib rack
b. Stabilize temperature while you prepare the ribs

First Cook (3 hours)
a. Cut slabs in half and remove membrane using a paper towel

b. Drizzle on some extra virgin olive oil and rub (optional)
c. Sprinkle on Bad Byron’s Butt Rub (to taste) and press into ribs d. Add ribs to rib rack and close lid and Cook at 250 degrees for 3 hours; remove from Rack to rest

Steeping (1 hour)

a. Tear off 4 pieces of foil large enough to wrap the half slabs and stack.
b. Sprinkle brown sugar equal to length of rib
c. Form a basket with the first piece of foil
d. Drizzle about a half cup of Apple Juice onto the rib and wrap it lightly like a package and set aside for next round of cooking
e. Repeat for each slab
f. Place steeping packets on the grate and close lid.
g. Cook for 60 minutes (you CAN look to make sure apple juice has not all evaporated but be very careful because of the hot juices

h. Remove and unwrap ribs

Final Barbeque (WD = Whenever the are Done!) - Place Ribs directly on Grate and smother with Barbeque sauce, Flip and repeat the cook 15 minutes and repeat, cooking time can vary considerably; many recipes call for at least an hour. Let rest and serve.

Tropical Storm FAY gettin' in the way

No Eggin' in this weather...the porch is an inch deep in water...go away Fay!

Big Green Cherry Cobbler

I suspect that many people will recognize this recipe as some version of their own Boy Scout skillet or campfire cobbler; I use bisquick instead of flour but prefer to just say “may I have more sir?” regardless of the actual mix of ingredients…umm good!

Ingredients
1 - 15 Oz. Can of Pitted, Red Tart Cherries in Water
1 – Stick Unsalted Butter
1 cup - Bisquick
1 cup - Sugar
1 cup - Milk (Organic Reduced Fat)

Preparation
1. Preheat the BGE to 375 Degrees and stabilize (this will require the plate setter with Legs Down. To assure even cooking add the pizza stone under the baking dish as well)
2. Melt butter and pour in 9 x 9 inch baking dish.
3. Mix the Bisquick, Sugar and Milk and pour into baking dish.
4. Open Fruit and pour on top of the contents in the baking dish.
5. Bake 375 degrees for 40 minutes or until top is golden brown and bubbly (if the heat creeps up to 400 degrees, just shut down the bottom vent and let it ride).

Note: If you are using a sweetened pie filling from a can you can cut back the amount of sugar you use by ¼ cup. If you prefer to use TWO cans of Cherries, use a 9 x 13 pan and change nothing else (cooking time may need to decrease by 5 minutes)

Kudos to DEEPSOUTH on the EggheadForum for the basic recipe recommendation that I subsequently modified with more butter, more sugar and bisquick but hey, he got me jump started.

Artichoke Chicken Pizza on the Big Green Egg

Pizza with a twist, no traditional sauce, artichoke hearts and chicken breast; all combined with two cheeses, some garlic & herb ranch dressing, garlic, garlic and garlic.

Ingredients
10-12 Amorosa tomatoes sliced thin (or substitute 3-4 Roma tomatoes) to taste for quantity, you want to cover 80% of the top of the pizza surface.
2 Boneless Skinless Chicken Breasts
1 ½ cups Artichoke hearts sliced
1 ½ cup fresh Baby Spinach leaves (chopped)
2 cups fresh Mozzarella Cheese (shredded)
½ cup fresh Parmesan (shredded)
1/3 cup Garlic and Herb Ranch Dressing
12-14” Pizza Dough
6 cloves, Garlic (minced)
Fresh Pizza Dough (Fresh Publix, etc)

Preparation
1. Preheat the BGE to 600 (or Oven to 400) Degrees and stabilize (this will require the plate setter with Legs UP to assure even cooking)
2. Pre-cook 98% done the chicken breasts with the garlic
3. Mix the ranch dressing and parmesan cheese
4. Roll out the dough and pre-bake for a minimum of 6 minutes
5. Remove from Egg (or Oven) and add ingredients in order; Ranch sauce mix, chicken, spinach, artichoke hearts, mozzarella cheese and tomatoes.
6. Return to oven and bake for 20 minutes or until top is golden brown and cheese is bubbly; remove and serve.

Pork Tenderloin Medallions

There couldn't be easier or quicker way to cook up some JUICY and VERY TASTY pork tenderloin. Slice into 1" medallions, marinated in some MOJO, heat up the BGE to about 400 degrees and drop them on, turning once (about 5 minutes a side); Tender, juicy and quick no hassle main dish.

Fart Bread Pizza (Beanie-Weenie actually) on the Big Green Egg

Ingredients
1 Pizza Dough (see earlier recipe or use your favoriate dough)
1 16 oz Can-Bushes ‘Grilling Beans”
1 Medium Onion (diced)
2 Small Tomatoes (diced)
1 Cup Sharp Cheddar Cheese
½ Cup Mozzarella Cheese
¼ Cup Cheddar Cheese
3 Hot Dogs (sliced very thin)

Preparation
1. Prepare dough and ingredients
2. Preheat BGE to 500-600 degrees and insert plate setter and insert Pizza dough
3. When temp stabilized place pizza dough on the stone for 5 minutes (lid closed).
4. Open the lid and flip the dough.
5. Put on gloves and start layering on the ingredients
EVOO, Beans and Juice (juice serves as the paste), Cheese layer, Hot Dogs, Onion, Tomato, Cheese Layer, Close the lid and go away for 14-18 minutes.

Big Green Egg Large Table Project - Reengineered

When I built my table originally (some of you may rember my posts on the 30 hour build) some fine forum member asked a question about the size of the casters I had selected. I gave them some excuse about not moving it much, blah blah...well, whomever that was, you were right...I twisted off one of the caster wheels two days ago trying to move the table in a hurry as the lightening was striking in the back yard...thus the modification project today.

Also, a few people had asked me to see more pictures of the extra shelf I had hung from the bottom of my original table build and I had never gotten aroudn to that so here are a few extra pictures of my table (also on my blog) of the removable end, the roll out drawers and the handing extra shelf.

$50 Lump for the Big Green Egg?

From time to time people discuss finding different types of lump or where they found lump charcoal on sale etc. (on the various forums); well it has been my experience that a bag of Big Green Egg Lump costs me an average of about $50 a bag.

Sound High?

Well the problem is that every time I enter the Grill One store to buy a bag of lump I end up purchasing another new TOY for my Egg...how about you? This time it was a griddle I just couldn't leave without...

What ever happened to good Ol' Salt and Peppa?

I decided to organize the spices we have acquired since becoming addicted to Big Green Egg grilling and I was amazed.

Actually I couldn't even find the regular black pepper and regular old salt shakers...we now have Kosher Salt and Garlic Pepper, seasoned salts of a half dozen varieties and of course peppercorns and Sea Salt for fresh grinding...where does the madness end?

...and this doesn't even include the sauce and marinade rack in the pantry...and all the new dishes and toys we use to cook on the Egg...Oh My!

Balsamic Grilled Pork Chops on the Big Green Egg

Balsamic Grilled Pork Chops
Serves 2 or more, depending on the meat selection you make. This recipes marinade is good for Chops or tenderloins (whole) or medallions.

Ingredients
 2 Pork Chops – MINIMUM of 1.25” (or substitute whole tenderloins or tenderloins cut into ½” medallions)
 1 Cup EVOO
 ¼ Cup Basil (chopped fresh if you have it)
 ½ Cup Parsley (chopped fresh if you have it)
 5 Large Garlic Cloves (minced)
 1/3 Cup Balsamic Vinegar (to taste and size of meat portions)

Preparation1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.
2. Place in refrigerator for 4 hours minimum and turn occasionally.
3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).
4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.
5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking).
6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.

Cucumber Radish Spinach Salad (organic)

A decent alternative to the standard bib lettuce or romaine salads we eat every weekend. This Serves 2 or more depending on the quantities you throw together and how much organic produce you can afford.

Ingredients and preparation
1 Cucumber, peeled and sliced lengthwise (paper thin down to seed center) (organic)
8-10 Radishes, sliced paper thin (organic)
1 - 12 oz. bag Baby Spinach leaves, whole (not organic, sorry)
Green Pepper, Paper Thin (organic)
Fresh ground salt and pepper
Combine ingredients in a mixing bowl and pour over your favorite salad dressing and serve. May be prepared in advance and chilled.

"Kind of" Greek Pizza on the Big Green Egg

Using my Brick Oven Pizza Dough recipe we took an idea from a published magazine and modified it just a little to make this Greek with a modification pizza prepared right on top of the BGE while it’s hot!!

Ingredients

½ recipe - Brick Oven Pizza Dough

1 ½ cups Mozzarella cheese (Shredded)

2 boneless chicken breasts

12 artichoke heart quarters (drained and coarse chopped)

1 roasted red pepper (from a jar is just fine and a lot faster)

5 garlic cloves (sliced)

1 oz. pizza sauce (this is where the Greek theme goes away)

1 Tbsp. Olive Oil (for crust)

10 black olives sliced (by not using Kalamata olives the Greek theme is just about dead all together now)

1 ½ dried oregano (you can use fresh if you can afford it)

½ tsp. fresh ground peppercorns

Feta cheese to taste (a maximum of 1 cup)

Preparation

1. Preheat BGE to 500 degrees and stabilize; Pre-cook Chicken breasts (chopped into bite sized pieces (with chopped garlic) on stove or BGE.

2. Mix all ingredients (except the chicken and the cheese) in a mixing bowl and set aside.

3. Roll out dough (the original recipe calls for placing dough on the grid directly for 2-3 minutes and flipping, NOT) and place on preheated BGE pizza stone; and yes, you are preparing this pizza right on top of the cooker.

4. Let the dough heat up (lid closed) for about 5 minutes, open the lid and flip the dough with your pizza peel then add the olive oil and the thinnest possible layer of pizza sauce imaginable.

5. Layer on the ingredients and cover with mozzarella cheese, close the cover and don’t come back for 15 minutes.

Big Green Egg Pizza Dough - Brick Oven Style

Recipe makes two (2) 14 inch pizza dough’s for your Big Green Egg and can be frozen for use later as well.

Ingredients
2 Cups of warm water (100-100 degrees-hotter and the yeast will fail)
2 envelopes of active yeast (1/4 ounce packages)
1 cup Whole Wheat Flour
5 cups All-Purpose unbleached white flour
2 tsp. sugar
2 tsp. salt
1½ tsp thyme
½ cup fresh grated parmesan cheese
½ cup EVOO

Preparation
1. Stir together yeast and 2 cups warm water & let sit for 5 minutes
2. Stir into Mixing Bowl, the yeast water, 3 cups of white flour, 1 cup of wheat flour, the salt, and thyme sugar and parmesan cheese.
3. Mix with Pastry Beaters on low and make sure to scrape sides of bowl as necessary.
4. Mix to a still dough consistency and then place dough into large mixing bowl (greased well and with a tablespoon of EVOO on the bottom).
5. Roll the dough in the EVOO to coat the outside, cover with a kitchen towel and place in a 80 degree room for 45 minutes.
6. After 45 minutes you can punch down the dough (should have risen to double the original size) and roll out onto a lightly floured table top and kneed in another ¼ cup (if needed) of flour. (NOTE: If your are going to freeze the dough do not turn out and kneed until you are going to USE the dough, go directly to separating and freezing)
7. Divide into (2) two dough balls and roll out into about a 14” surface and prepare for cooking.