Keep On Eggin' Cookbook COMING SOON!

Working out the details to allow for downloading my 320 page 2013 Keep On Eggin Big Green Egg and Rosle Kettle Grill recipe and cookbook...stay tuned.

 

I have been working on this document for over 3 years.  It contains tons of recipies, tips and fun facts about grilling.  The recipes  have ALL been prepared by myself at least one time on the Big Green Egg or Rosle Kettle Grill.  Most everything in the book is adaptable and scaleable.  The format will be a download of a large PDF file completed through a PayPal donation, from which you will get a link and own your own copy to view, print and enjoy. 

ENTRIES ARE CLOSED Grilling Kabob Giveaway

Thanks to Emile Henry and Missouri Legacy Beef I am able to offer you the opportunity to win a fabulous set of gifts in my Grilling Kabobs Contest.  Pictured here are the prizes being donated for this contest.

1. One Grill Barbecue from Emile Henry and
2. Four (4) pounds of Free Range “Kabob Cut” beef from Missouri Legacy Beef
3. In addition the winner will receive a DVD copy of the latest revision of my 320 page Keep On Eggin’ my cookbook dedicated to recipes prepared on the Big Green Egg. 
4. All entries will receive 
1. A complimentary code/coupon for free shipping on your first order from Missouri Legacy Beef.   
2. A promotion code from Emile Henry good for 25% off our first retail online order, excluding sale merchandise. 

Your task is to describe in one or two paragraphs WHY you should win the Kabob Giveaway...pure and simple.  Anonymous comments will be deleted without being read. 

So while we are still not requiring the traditional ‘sign up for my blog or FB page’ game you will have to at least write a comment below or on  my KeepOnEggin Facebook page to be entered into the giveaway.    Thanks for stopping by!!! 
Contest Rules:
1.    Contest open to all residents of the Continental United States.  
2.    Entries will be accepted from the date of this posting until July 15^th at 6 PM CST.
3.    All entries must be comments on this post or on my Facebook page where this contest link originates.  No anonymous comments will be opened unfortunately.   
4. All entries will be judged by our family on creativity and all decisions will be final.
5. The winner will receive prizes shipped directly from those donating the prizes; no PO boxes allowed. . 
6. The Blog owner reserves the right to publish the winning comment, name or nickname of the contest winner on this blog-site.  
7. Winner will be notified by email and the winner will be notified and announced no later than July 31, 2012. 
8.   Disclaimer(s): This is a hobby and a contest ran for fun only.  However the Blog author does reserve the the right to block or reject any and all comment for any reason.  Blog author receives NO compensation from Emile Henry or Missouri Legacy Beef nor are any current advertising revenues received.  Individuals interested in knowing who wins the contest must monitor this blog site. 

Emile Henry BBQ ceramic, for healthy summer cooking...

A new line in 2012 for a new trend: natural, refined cooking on the barbecue. Our new BBQ ceramic has been designed to grill your meat in a healthier way and for cooking more delicate ingredients such as fish, seafood or vegetables.

Extremely resistant to heat, our BBQ ceramic can reach 500°C/930°F. It heats as well as cast iron, but diffuses the heat more gently so the ingredients do not burn as quickly. Thanks to its solid surface, our BBQ products do not let the fat drip onto the hot embers, creating toxic fumes.  The result is slow, healthy cooking without any additional fat, which preserves the nutritional qualities and vitamins in the food.

Our new grill stone makes cooking on the barbecue easy and versatile. Our BBQ ceramic protects your meat and vegetables from the direct flame and you can cook your kebabs evenly and naturally placed in the provided slots. You can also use it for simply grilling your food: by diffusing the heat gently and evenly, the BBQ ceramic protects the nutritive qualities of your summer meals!   The items in our BBQ ceramic range can be used all year round, either in the oven or the microwave, and are easy to clean in the dishwasher.

Missouri Legacy Beef

My family and I produce the beef you will win in this contest.  It is as tasty and tender as traditional corn-fed beef with the health benefits of grass-fed beef. I select the best cattle and supplement with a high fiber ration, so the beef has the wonderful taste that I demand. Their diet increases the Omega-3 oils and CLA’s making the beef healthier. We are proud of our craft that was passed from generation to generation. By buying our beef, you are supporting a vanishing art and making a statement about how food should really be ~ healthy, sustainable, and full of taste.

Missouri Legacy Beef is free from Hormones, Antibiotics, Containment Farms, and Slaughter Mills  I select the cattle that have been bred to produce flavor and tenderness. And I use a high fiber supplement feed in addition to grass, this gives the taste of corn-fed. My cattle live on pastures and are never confined. They graze on grass and on a high fiber ration that gives them extra protein.

Being mostly grass fed, the cattle get lots of photo nutrients that you can’t get from corn alone. My beef tests high in Omega-3 and CLA, and nutrient content.  My cattle are not confined and never leave the farm until harvest, so they are kept disease-free and very healthy, the all-natural, old-fashioned way. My cattle don’t go to the slaughter mills but to a local butcher, where the beef is always kept separate and not exposed to mass contamination. The beef is processed and quick frozen on location providing you the safest beef possible.

Good Luck To All and KEEP ON EGGIN'

Grilled Pork Chops with Garlic-Basil Rub

I may never finish my cookbook if I keep finding these delicious recipies and wanting to add them to the content...Tonight I guess you can say we were “inspired” by a recipe we found in a magazine that you can find on the PorkBeInspired website.  Pork cooks so well on the Big Green Egg I don’t know why we don’t do this more often. This recipe was prepared in conjunction with our Mayo Potatoes pictured in the plating and the results were amazing!

Ingredients

€        4 – 1 ¼” Fresh Pork Chops (bone-in)
        Minced Garlic (fresh cloves 3-4)
        1 Cup Fresh Basil, minced
        2 Tbls. Lemon Juice
        2 Tbls. Extra Virgin Olive Oil
        1 Tsp. Coarse Sea Salt

Directions

1.    Prepare a wet rub with all of the ingredients above in a food processor or in our case a manual chopper…regardless the goal is a wet rub.
2.    Spread both sides of the pork chops, cover and chill for a minimum of 3 hours and as long as overnight if necessary.
3.    Fire up the BGE to full T-Rex with grid extended 2 inches.
4.    Sear and flip, sear and Flip. Close lid and simmer for 3-4 minutes, raise lid, check temp and flip one last time and close lid.  Remove as close to 145 as possible and let rest for 5 minutes or remove at 150 degrees and serve immediately

Mayo Potatoes



This recipe can be prepared in advance of grilling and chilled in the refrigerator as much as 24 hours in advance.  We chose to grill and toss them in a vegetable basket but these would be GREAT on skewers as well.  This recipe was prepared in conjunction with our Grilled Pork Chops with Basil and Garlic Rub.

Ingredients

       2 – 2 ½  Lb. Red Potatoes (organic) Medium to Small
       ¾ Cup EVOO Mayonnaise
       2 Tbls. Grey Poupon mustard
       ½ Tsp. Fresh ground Black Peppercorns
       2 Tbls. Fresh grated Parmesan Cheese

Directions

1.    Wash potatoes and prick with a fork then place in microwaveable casserole dish and add water then microwave until tender
2.    Quarter the potatoes after they cool and in a separate bowl mix the EVOO Mayo, the Poupon Mustard and the pepper.
3.    Add the potatoes and mix well.  Dump on the parmesan cheese and set aside for grilling or chill for later. 
4.    When ready to grill; preheat the BGE to 375-400 degrees; with grid; Dump potatoes into vegetable basket and toss continuously until heated throughout.  Remove and serve.

Apricot Blueberry Cobbler

Cobbler is probably not really summer fare but I couldn’t resist making it in 90 degree weather after seeing the original recipe in a magazine. 

I refer to this recipe as the ‘final death blow’ to my Cast Iron cooking.  With the limited exception of some camp outings, my CI is totally retired.  This cobbler was originally designed for a CI skillet but I changed up the ingredients for a quick and delicious variation and substituted my Emile HenryPie Dish and cooked in indirect on my Big Green Egg.   

Ingredients – The ingredients listed below will fill up your EH pie pan.  You can however determine the size of the cobbler batch you want to create and mix and match ingredients as they are available (seasonally).  This variation used fresh blueberries and canned apricots as an example.

€        12-15 Apricots (substitute 3 (15 Oz.) cans, rinsed halves)
        2 Cups Blueberries
€        1 Tbls. Cornstarch
€        ½ Cup Sugar (granulated) plus 2 Tsp. for Topping
€        1 ½ Cups All Purpose Flour
€        1 Stick Unsalted Butter
€        ½ - ¾ Cup Heavy Crème (same some for brushing the topping)
€        2 Tsp. Baking Powder
€        Pinch Coarse Sea Salt

 

Directions

1.    Preheat BGE to 375 degrees with plate setter legs up with grid.  Use a drip pan to keep drippings off of plate setter.
2.    Clean and slice apricots (if using fresh) into wedges no larger than ½”.  If using canned, leave the halves and mush that accompanies but drain them in a strainer and rinse off any syrup well.
3.    Whisk cornstarch and ½ cup of sugar in a large mixing bowl then gently mix in the fruit.  Place in your EH pie dish and set aside.
4.    In a large mixing bowl (or a food processor if you prefer) mix 2 Tbls. Sugar, the flower, baking powder and a pinch of salt.  Cut the butter into small pieces and mix into the bowl until you only see small flecks of butter.  Add the heavy crème and stir until you have a dough like consistency.
5.    Spoon out 6-8 equal portions and smash them into cakes and cover the fruit in the pie pan.  Press them down slightly and brush them with a little heavy crème.  If you wish you can sprinkle a tiny bit of sugar on top of this mixture.
6.    Place in Egg and cook Lid Down until topping is golden brown.  Fresh fruit will take slightly longer.  You can also prepare this earlier in the day and refrigerate until cooking time if you wish.