Big Green Egg Large Table Modification

I decided that I liked the idea of being able to move the table around (when it rains, or we have company, etc.

The unit (table, accessories and BGE) are so big and heavy that my original wheel install had a lot of strain on it so I modified it today. Now it rolls like a roller skate; my table has 'dualies"

BGE Veggie Mix to die for...

This recipe for two is easily modified for multiples by adding extra peppers. Quick and tasty and can be used as an appetizer, salad or side dish; shown here with Mozzarella Stuffed Chicken Breasts and Baked Potatoes. Published earlier as a antipasto salad, I have modified the preparation just a little and contents due to market conditions...

Ingredients - Recommended
3 Red Bell Peppers (pre cooked and canned or in a jar)
1 Green Bell Pepper
2 Orange Bell Pepper (optional)

1 Medium Onion, diced
2 -3 oz Sun-Dried Tomatoes (marinated - Store bought)
2-3 Artichoke Hearts (8-10 marinated quarters - Store bought)
5 - 8 Tbsp EVOO (Extra Virgin Olive Oil)
8 Garlic Cloves (minced)
2 Tsp Chili Sauce (minimum)
2 Tbsp Balsamic Vinegar
Garlic Salt and Pepper

Preparation Directions

Peppers - Slice peppers into bite size pieces, Place in bowl and set aside
Julianne the Sun-Dried tomatoes and set aside, Quarter the artichoke hearts and repeat

Sauce - Mince 6-8 garlic cloves and place half in small mixing bowl. Add EVOO, Chili Sauce, Balsamic Vinegar, Salt and pepper (Fresh Ground) to taste. Whisk and set aside to pour over veggies later.

Cooking Directions
Heat up BGE to 400-500 degrees (any strong open flame works just fine)
Pour EVOO into bottom of terracotta cooking dish (cover the bottom lightly). Place peppers, arthchoke hearts, sundried tomatoes, onions, salt and pepper and stir...pour over a healthy serving of EVOO and take it to the grill.
Grill for 15 - 20 minutes and don’t worry about the EVOO boiling...

Remove from grill and place in bowl and cover with towel for 5 minutes (optional)
Pour on Sauce, mix and serve immediately

Super Peel a MUST tool for PIZZA ON THE BIG GREEN EGG

Get just ONE, count them, ONE pizza crust stuck on your peel, the countertop or the pizza stone and you will run straight to the internet and order one of these Super Peels...I'm going to make a pizza just so I can try this out and I'm not even hungry, Ha.

WOK Chicken and Broccoli on the Big Green Egg

This recipe is a ALL BREAST variation on my original General Tso's Wok Chicken. Serves 3-4 and is quick, easy, fun to prepare and tasty. If you enjoy Chinese, Chicken and Broccoli you’ll love this one and from start to finish you are only obligating about 30 minutes tops!

Ingredients
2 bags
Boil in bag rice
1 Head
Fresh Broccoli
2 1/2 Large Chicken Breasts, Boneless
4 Green Onions, Diced
1 strong cup Iron Chef Sauce – General TSOS
1 cup Snap Peas
6-8 large cloves Diced Fresh Garlic
1 Small Can Water Chestnuts - Sliced
1/3 cup EVOO

Preparation Directions
1. Boil rice and set aside
2. Cut Chicken Breast into bite size pieces and set aside

Cooking Directions

Fire up the Big Green Egg to full flame (T-REX HOT 500 degrees minimum)
Place Wok on Grid at fire ring level and add Water
Place Bamboo Steamer on Wok (two layers, one with brocolli and one with snap peas and water chestnuts.
Steam for 20 minutes and remove
Dump off water and add EVOO; when oil is hot add the chicken and stir for 30 seconds
Mix in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes
Dump on Iron Chef sauce and stir continuously
Add broccoli, water chestnuts and snap peas and stir for 3 minutes
Remove from heat and serve immediately over rice.

Beef Stew on the Big Green Egg

Tagine Style Beef Stew - Beef and veggies cooked up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).

Ingredients5 Carrots - Medium carrots, peeled and sliced ¾ Lb. Top Sirloin cut into larger but bite size pieces
2-3 Medium potatoes peeled and chopped
4-5 oz. Cocktail Onions
5 Stalks of Celery, sliced into bite size pieces
4 Roma Tomatoes cut into 3/8” slices
2 Medium Turnips, cut into bite size pieces
5 oz. Tomato Sauce
15 oz. Beef Broth (low salt variety)2 Tbsp. Ground garlic and parsley
2 Tbsp. Fresh ground parsley
EVOO (Extra Virgin Olive Oil)

Preparation and Cooking1. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in the order they appear above (keeps meat from sticking).
2. Sprinkle all of the spices evenly over the top the vegetables (between layers is best)
3. Close your Tagine and the EGG. Cooking time will be about 90 minutes. Check the Tagine about 45 minutes in to assure that you still have liquid (actually it should be boiling around the hour mark). Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

Cherry Pie - Big Green Egg Style

My second of three cooks today...meatloaf, pie and then a pizza for my daughter...

Ingredients

1 - Freezer Style Pie Crust (9 inch)

2 cans – 16 oz. Pitted Red Tart Cherries, Drained

1 1/3 cups – Sugar1/3 cup – All Purpose Flour

¼ tsp. – Almond Extract2 Tbsp. – Butter (unsalted)

Preparation

1. Preheat BGE to 425 degrees and stabilize (insert plate setter)

2. Prepare pastry.

3. Mix sugar and flour then stir in cherries.

4. Turn into pastry lined 9 inch pyrex pie plate; sprinkle with almond extract and dot with butter cubes.

5. Cover edges of pie with 2-3 inch strips of aluminum foil (prevents excessive browning).

6. Bake until crust is brown and juice begins to bubble through slits in crust, approximately 40 minutes.

Meatloaf III - Big Green Egg

BIG GREEN MEATLOAF III
Beef and Jimmy Dean Sausage
This meatloaf recipe has evolved into version III with small adjustments to the ingredients and with the elimination of the foil cooking method and substitutiion of the Le Creuset Loaf Pan.

Ingredients and Recommended Brands (where available)

2 LB Ground Chuck
10 oz. Jimmy Dean Breakfast Sausage (medium)
1 ½ cup Diced White Onion
6-7 Garlic Cloves
½ cup Roasted Red Pepper (diced)
2 Tbs Olive Oil
3 Tbs Light Sour Cream
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 cup Shredded Mild Colby & Monterey Jack
3 Large Egg Yolks
½ cup Minced Parsley (Fresh if you have it)
2 tsp Bad Byron’s Butt Rub
½ tsp Ground Cumin
Big Pinch Fresh Ground Salt
Big Pinch BGE Garlic Pepper
15 Town House Crackers (crushed) – (or substitute Italian Bread Crumbs)

Preparation and Cooking Directions
1. Sauté onion and garlic in olive oil until lightly browned;
2. Add Red Pepper and sauté until soft.
3. Season with Salt and Pepper and cool
4. Mixed Cooked Vegetables with other ingredients.
5. Pack into 9” x 5” x 3” loaf pan(Le Creuset or something similar)
6. Chill for 4 hours minimum
7. Preheat BGE to 350 degrees and stabilize with plate rack in place.
8. Turn Loaf out onto foil and place in shallow pan or wire v-rack
9. Put meatloaf on the BGE (indirect-use plate rack0
10. Cook until the meatloaf’s internal temperature is 155-1600 (approximately 1 ½ hours)
11. Remove from BGE and let cool 15 minutes before slicing