NIBBLE ME THIS CONTEST LINK!

Chris over at Nibble Me This runs a fantastic website and is an active poster on my blog.  I am pleased to provide you with this link to his blogsite that is currently offering a contest to win a cast iron grid!

CLICK HERE TO ENTER THE NIBBLE ME THIS CONTEST

Of course, you will be competing against ME also...but Good Luck! and KEEP ON EGGIN'

Chicken Okra Gumbo (with Sausage)

INGREDIENTS

·         Extra Virgin Olive Oil

·         4 Tbsp. all purpose Flour

·         1 Small - Medium Sweet Onion (finely chopped)

·         1 Large Red or Green Bell Pepper (pre roasted or fresh; chopped fine)

·         2 Stalks Celery (chopped)

·         5 Cups Chicken Broth (low sodium)

·         1 - 14 oz. Can – Diced Tomatoes (drained)

·         4 Garlic Cloves (or 1 ½ Tbsp. prepared minced garlic)

·         4 ½ oz. Fresh Okra (chopped into 1/2” pieces (or substitute 7-8 oz. Canned Okra)

·         8 Tbsp. White Rice

·         12 13 oz. Cooked Chicken, Cubed (canned pre-cooked works fine)

·         8 oz. Mild Italian Sausage dusted with Garlic Powder (or substitute Garlic Sausage)

·         Fresh ground Seat Salt and Black Pepper (to taste)

PREPARATION AND COOKING

1.    Heat oil in a large saucepan over medium heat and brown sausage, remove from pan.

2.    Add more EVOO and the flour and stir until mixture is golden brown.

3.    Combine the onion, celery, bell pepper, and continue to simmer until onion turns translucent.

4.    Pour in the chicken broth and bring to a boil making sure that flour is not sticking to the bottom of the pan; stirring in the tomatoes, garlic, okra and rice.

5.    Add the chicken and sausage then season to taste with salt and pepper.

6.    Shut down BGE and let simmer for 20 minutes and serve hot with Yeast Rolls.

How to cook your first Turkey on a Big Green Egg? (from original post 11/22/09)

Butterball's Top Ten Turkey Mistakes

Over the past 30 years, more than three million callers have hit up the Butterball team with questions ranging from the small (How many pounds of meat will feed ten people?) to the panicked (What should I do if my turkey is still frozen in the middle and my dinner is supposed to start in an hour?).  For turkey tips from Butterball, visit butterball.com or call the 50 or so experts who man the annual Butterball Turkey Talk-Line (1-800-BUTTERBALL; 800-288-8372, open November 1 through December 29).

Avoid These Thanksgiving Mistakes
1. Buying the wrong-sized turkey. This rule is nice and simple: Allow 1 1/2 pounds per person, which will also give you plenty of meat for leftovers.
2. Skipping a meat thermometer. The turkey can look and smell great, but if the temperature hasn't reached 180 degrees Farenheit in the thigh, and 160 degrees in the stuffing, you're going to be in for a bloody mess (or give your guests foodborne illness). Those pop-up indicators are great, but a reliable thermometer should always be your backup.
3. Not refrigerating leftovers within two hours. Socializing around the table can make you forget the leftovers sitting on the countertop, and bacteria love room-temperature meat. Set a timer on the stove for 2 hours. To be able to get back to the guests quickly, have containers or zippered food-storage bags ready, and recruit a few helpers to get things portioned out.
4. Winging it. It might sound fussy, but having a to-do list will actually keep you sane. Start making your game plan several days before Turkey Day.
5. Not allowing enough time to thaw your bird. This mistake is pretty common, but it's just basic math: Allow 1 day for every 4 pounds of turkey. Just put your frozen turkey (still in its wrapper_ on a tray in the refrigerator, and wait. If the turkey still seems slightly frozen, you can still throw it in the oven, but it will take a little longer. Be sure to use a meat thermometer to test doneness.
6. Overcooking. The guidelines given on the package or insert folder are just that -- a guide to help you plan your day, not a definitive timeline for when the turkey will be done. There are plenty of variables (such as a partially frozen turkey) that can affect how long it takes to cook the meat. Again, here's where that meat thermometer comes in.
7. Being a turkey bore. The guests may be the same every year, but your turkey doesn't have to be. Don't be afraid to shake things up with a different cooking method. Try deep-frying or grilling, cooking in a convection oven or a microwave, using a shallow open pan or even an oven-cooking bag.
8. Doing all the cooking yourself. Too many Thanksgivings have been ruined by hosts becoming martyrs for their meals. When you're stressed, guests feel it. Ask your attendees to bring a dish to share -- it will be a more meaningful dinner (not to mention giving the host a break). Have each guest bring a recipe for the dish they bring, and have a recipe exchange.
9. Experimenting with that new cooking method or pan on Thanksgiving Day. Yes, trying new recipes is good. But when it comes to turkey, it's always a good idea to have a practice run before the holiday.
10. Being a slave to the baster. Everyone wants a juicy bird, but basting is like pouring water on a raincoat -- the juices simply run off the turkey skin into the pan. Just spray or lightly coat the skin with vegetable oil or butter before putting the turkey in the oven will give you a gorgeous golden color and seal in the turkey's natural juices.
Paraprased from Kitchen Daily November 25, 2010

13 Minutes to Perfect Pizza on the BGE Revision 1

Pizza on the BGE might be the simplest thing you can prepare, it certainly is the fastest and one of the most delicious.  This pizza is our favorite using Chicken, Roma Tomatoes and Salad Dressing as Sauce.

Ingredients

·1 can - Pillsbury Regular Pizza Dough

·12 oz. Pre-cooked Chicken Breast (shredded)

·EVOO

·Garlic Ranch Peppercorn Salad Dressing

·½ Small Red Onion (diced) or substitute 6 Green Onions

·3-4 Roma Tomatoes (paper thin slices)

·2 cups – Finely Shredded Mozzarella Cheese

·1 cup – Finely Shredded Parmesan Cheese

·10-12 Baby Artichoke Hearts (quartered)

·1 Tbsp. – Basil (optional - fresh if you have it)

·1 – 1 ½ Roasted Red Pepper

Preparation

1. Preheat BGE to 450 degrees (dome) with plate setter legs down on fire ring and pizza stone. 

2. Roll out dough into 13 inch round on a piece of parchment paper

3. Sprinkle small amount of EVOO on dough and spread

4. Squirt 3-4 Tbsp. dressing as Sauce and spread

5. Layer chicken, Parmesan, garlic, onion, and tomatoes and finish by covering with Cheeses.

6. Place on Egg for 13 minutes, dome closed, remove, let rest for 3-4 minute and serve

Chorizo Rice & Beans (served with Tomato-Corn Pesto Salad

Family gave this one four stars tonight (first cook of the vacation week)...which actually means my wife will let me cook it again.  This is a quick cook end to end in under an hour...


Ingredients
2 each large Celery stocks
1 Medium Onion
1 Green Bell pepper
1 1/2 Tbsp. Refrigerated Pesto

2 Ears fresh Sweet Corn

4 Roma tomatoes

1/2 Small Red Onion

1 Lb. chorizo sausage

1 Cup Long Grain White Rice

1 Tsp. Cajun seasoning

1 Tsp. Thyme

1 - 14 oz. Creole Cream Style Red Beans

2 Tbsp. Red Wine Vinegar

EVOO

Water

Louisiana Crystal Hot Sauce (as a condiment)

Preparation

1. Prepare rice and set aside.

2. In a large cast iron skillet, cook chorizo in a drizzle of EVOO over medium-high heat until browned, remove with slotted spoon and transfer to plate.

3. Add to the drippings in the skillet, diced celery, chopped sweet onion, water, Cajun seasoning and thyme. Stir, then cover and simmer until veggies are tender.

4. Return chorizo to skillet and stir in beans then heat to boiling.

5. Serve over rice with your favorite hot pepper sauce (optional).

Tomato-Corn Pesto Salad - In a medium serving bowl, with whisk, stir together vinegar and pesto. Cut kernels from ears of corn and combine tomatoes and thinly sliced red onion to dressing in bowl and toss until well combined.

Grilled Whole Onion and Tenderloin Tips (Organic)

Wedged a whole onion and soaked with steak sauce and parmesan cheese, wrapped in foil and placed on grill for about 30 minutes. Opened it and coated with more cheese. Very flavorful.  Also made my terracotta antipasto veggie dish and some tenderloin tips. The veggie recipe follows:
“Grilled in Terracotta” Veggie Mix (Antipasto style) -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, artichoke hearts, sun dried 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

Chicken Drumettes II

Well you can use whatever part of the chicken you choose actually but I prefer Drumettes! You know, the small fleshy part of a chicken wing, often fried and served as an appetizer. [drum(stick) + -ette.] To make this recipe you have to spend a whopping five minutes preparing a simple marinade which is cheap and easy to prepare. When cooked you can eat them ‘as is’ or dip them in your favorite dipping sauce, hot, garlic, whatever you prefer.

Ingredients
3 Lb. – Chicken Drumettes (approx.25- 30 pieces)
½  Cup – Soy Sauce
1/3 Cup – Honey
2-3 Tbsp. – Extra Virgin Olive Oil
2 Tbsp. – Chili Sauce
½ Tsp. – Garlic Powder
½ Tsp. – Fresh Ground Sea Salt
1 Tbsp. – Minced Garlic
Splash – Worcestershire sauce
Preparation and Cooking
1. Combine all ingredients in a bowl and stir well to blend.
2. Place chicken drumettes in a rectangular (9 x 13) baking dish.
3. Pour the sauce over the chicken to coat. Let marinate for 3 hours or longer, turning the chicken after 90 minutes.
4. Preheat Big Green Egg to approximately 350 degrees (dome temp) and insert the plate setter with legs up and place a drip pan large enough to catch drippings from the drumettes while they cook. Option: Regular Grid or Raised Grid position.
5. Drain Chicken and preserve Marinade. Place drumettes directly on the grid and close the lid. Slow cook them to perfection, (approximately 45 minutes) brushing them occasionally with marinade, turning once; enjoy!

General Tso’s Wok Chicken II (Organic Chicken)

This recipe for four is quick, easy and tasty. If you enjoy Chinese, chicken and Broccoli you’ll love this one. This recipe is a slight variation from my original (more veggies and no white meat) and only takes about 40 – 45 minutes from start to finish including firing up the Egg; note that cleaning of the dirty dishes is not included in the preparation and cooking time.

Ingredients
• 2 Cups – Instant White Rice
• 1 Head - Fresh Broccoli
• 6 Chicken Thighs (boneless, skinless and ORGANIC)
• 2/3 Bottle - Iron Chef General Tso’s sauce
• 1 Cup - Snap Peas
• 1 Small – Vidalia or White Sweet Onion – diced or minced (about 2/3 cup)
• 6 Cloves Fresh Garlic (minced)
• 1 - 8 Oz. Can Water Chestnuts (sliced)
• 1 - 15 Oz. Can Baby Corn
• EVOO
Preparation and Cooking Directions
1. Bring 1 ½ Quarts of lightly salted water to a boil.
2. Add rice, stir and set aside
3. Fire Up BGE to full T-Rex
4. Cut chicken thighs into 1 inch (bite size) pieces and set aside
5. Place wok on grid and add approximately a quart of water
6. Place vegetables in Bamboo Steamer and place on wok (when water begins to steam)
7. Cook until tender or al dente (preferred). Remove steamer and let sit.
8. Dump water and place Wok back on Grid at fire ring level and add EVOO.
9. When oil is hot add the diced garlic and onions and stir until onions start to turn translucent
10. Dump in chicken and stir fry until (done 6-8 minutes)
11. Add broccoli, water chestnuts and snap peas and stir for 3-5 minutes then add the General Tso’s sauce and stir for 2-3 minutes.
12. Remove from heat and serve over rice.

Large Gasket Replacement - Winterizing the Big Green Egg

The gasket on my BGE has been shot for most of the life of my egg...hasn't seemed to make any difference.  However, I took the day off and while thinking about meal planning for the weekend cooks, I was cleaning up around the egg and said, "heck, why not?"  A couple/three hours later and one trip to the dealer and the job was done.  Now I'm a captive of some low temperature cooks for a couple weekends in an attempt to not burn off this one right out of the box.  No directions, just sharing my experience...would I do it again? Not if I can avoid it. Maybe it will help hold in the heat better during my snow cooking sessions...Keep On Eggin'

Tomahawk Ribeyes (Flintstone Cut) - ORGANIC

This 3.08 Lb. Specimen is affectionately referred to by my supplier (Missouri Legacy Beef) as a “Tomahawk.” I personally have determined that “The Flintstone Rib Eye” will be how I refer to this monster. Determining how to prepare it was a multi-week journey with searches of a dozen web sites and blogs. I finally determined that this was just going to have to become an experiment, starting with the marinade through the entire cook.

Marinade – Since this was a first pass, the exact amount of ingredients was really hit or miss, the key was getting enough volume to allow the FRE to be covered (somewhat). The ingredients included:

• Apple Juice

• Tarragon

• EVOO

• Fresh Ground Black Peppercorns

• Garlic powder

• Minced garlic

The Cook

1. Fire up the BGE to T-Rex with the grid on the fire-ring.

2. Sear on each side for 3-4 minutes and remove.

3. Ratchet down the egg to about 375-400.
4. Add the plate setter and go indirect. Place the V-Rack on the grid and then add the rib eye bone down over a foil pan to catch the drippings

5. Close cover and cook to the desired internal temperature (we chose 130 degrees or approximately 20 minutes per pound.

6. Remove and let rest for 10 minutes then serve to one REALLY hungry person slice and serve to your family like a roast (1 lb. per person).

A Big Tree

Big Tree as it is referred to by the locals or otherwise known as McBaine's 'big tree'. This was on my honey-do list for the weekend, a 20 minute drive to see....a big tree. McBaine is a town of 17 people with 12 houses, on the way there you pass through some areas that could have been the background for the movie Winter's Bone (oh yes, that WAS based in Missouri). For you tree buffs, it is a really big tree, 90 feet in height, 3-400 years old, 24 feet in circumance and about 8 feet in diameter. We had to wait for about 20 minutes to get a picture while a Boy Scout troop posed for about 678 pictures or decide to include them in our family picture album. That little red spot is Jenny...

Further down the road I took this picture of a Boat Grave Yard...posted NO TRESSPASSING...now come on...you plant six boats in your yard and you don't expect people to stop and climb the fence to take a picture...it's right next to Coopers Landing (home of a famous Thai restaurant) by the way on the Missouri River.

Big T's Chili Chowder (Organic Beef)

That's my newest toy (Paula Dean Stock Pot) on the Egg...and you won't find any broth or soup in my chili...that's why I picked CHOWDER as the moniker instead of Chili "Soup"...This recipe won the University of Missouri Finance Departments United Way Chili Cook Off in 2009...I was quite honored! 

Ingredients

2 lb.- Lean Ground Beef (Organic -Missouri Legacy Beef)
Garlic Salt
1-Large Vidalia Onion (or sweet)
Garlic Pepper
2 -28 oz. Cans of Peeled Tomatoes
1/2 Medium - Garlic Bulb
2 -16 oz Bush Dark Red Kidney Beans
Water
16 oz. Barilla Elbow Macaroni (depends on how thick you want the chowder)
Lysander’s Chili Seasoning
Preparation and Cooking Directions
1. In a large soup kettle or stock pot, brown the ground beef with chopped Onion and 4-8 cloves of garlic (to taste). Stir and continue browning until medium well.
2. Add 2 to 4 TBS Lysander’s Chili Seasoning then add ½ tsp of Garlic Salt and a pinch of Garlic Pepper (to taste) and finish browning the beef.
3. Add the Kidney Beans and Tomatoes, slightly chopped in the can (do not drain either)
4. Bring to a boil and reduce heat. Stir and cover then simmer for 40 minutes
5. Add Elbow Macaroni (dry) and 16 oz. of water then simmer for 10-20 minutes, stirring frequently
Finished product will be thick like chowder & not soupy; you MUST serve with Green Onions. Serves 8 – The gas rating is a 5 on a scale of 10