Preparation Directions:Heat water and add the remaining ingredients. Bring to a low simmer, stir a few times and remove from heat. Let cool.Cooking Directions:Place meat in a large plastic bag. Set this in a container (bowl or bucket) in case the bag leaks.Pour in the cooled brine. Squeeze as much air as possible out of the bag, zip or twist tie the top, and refrigerate until you're ready to cook.Discard the brining solution, wipe the meat with paper towels, and roast or grill as you always do.Brining tends to shorten the cooking time, so be sure to check internal meat temperature.Variations:Just add or subtact the flavorings. The amounts of water, salt, and sugar should remain fairly constant, but the other ingredients are variable.For duck, goose, and other oily birds, add 2 tablespoons ground ginger, a cup of soy sauce, and one half cup orange juice concentrate. Brine for 3 or 4 days.Chicken pieces benefit from the juice of a lemon and a tablespoon of rubbed sage added to the brine.Preparation Directions:Makes just enough for a 3 lb fillet if the tray is just big enough to hold it. Increase quantities for bigger pieces or trays. You can gauge how much you’ll need by just counting the cups of water it takes to fill your tray to a reasonable level - the quantities here make about 5 cups.Cooking Directions:Combine all of the brine ingredients in a saucepan and heat gently until the sugar and salt have dissolved. Stir well. Pour into a ceramic or glass container and leave to cool.Preparation Directions:Mix in bowl.Let fish marinate overnight in the refrigerator. The fish will feel firm and a little sticky.Cooking Directions:Prepare smoker and heat up to 165 to 175 degrees.Place a drip pan under fish with water or other non alcohol liquid.The wood chips (alder, cherry or both, or apple) should be soaked about an hour in water or some sweet liquid.Place the wood chips on the charcoal and let the wood smoke for about 10 minuets before placing the fish on the grill.Insure that the fish is not placed over direct heat.Preparation Directions:Mix everything very well with a whiskPour over fish in a sealed bag for 2 hours in the refrigeratorCooking Directions:Grill the fish over a hot fire (~600 degrees) turning once.Chop finely and mix all ingredients, or blend in a electric blender, and beat two minutes before using.Preparation Directions:Prepare Good Seasons Italian Dressing Mix as per instructions, using the basalmic vinegar in place of regular vinegar.Add soy sauce and worchestershire sauce.Shake well, refrigerate.Place beef or chicken in marinade at least three hours prior to grilling; over night is best for cheaper cuts.Remove beef or chicken from marinade and grill using your favorite method.Nothing fancy here folks, but this stuff is great on all cuts.Enjoy!Preparation Directions:Mix all ingredients in a bowl. Use for fish or vegetables.Note: Amounts are approximate. Other herbs can be used instead of dill weed.Preparation Directions:Mix all ingredients in a double boiler and cook on medium heat for two hours stirring occasionaly. I use a 48+ hour vacum marinade; or, about 72 hours w/out the vacum. Turn at least once after 24 - 36 (unless you use enough marinade to cover the steaks (I don't.)Cooking Directions:Grill 'em as you like 'em!Special Instructions:This marinade should also work well on chicken or pork.Preparation Directions:Mix together and marinate salmon, pork, steak etc for atleast 2 hours, better overnight in the refridgerator.Special Instructions:Add, soy, or teriyaki sauce or any other spice or herb to get the taste you want.Directions:Combine all ingredients in a jar and shake.Keeps for a week in the fridge. Tell your friends. Don't forget, it's a salad dressing too.Preparation Directions:Mix all ingredients well.Cooking Directions:I used it on a 2 pound top-round (london broil), marinating it overnight, and grilling at 450 for 6 minutes a side. Sliced thin accross the grain and served with grilled shrooms (marinated in the same marinade...thanks BD) and jasmine rice.Special Instructions:Try it and please let me know what you think....or any suggestions for improving.Preparation Directions:For Tandoori Chicken, cut slits into the meat and rub with lemon juice to allow the marinade to penetrate evenly.Mix Paprika, Cumin, Coriander, Cayenne pepper with the yogurt.Add salt and pepper to taste.Add additional Cayenne pepper and paprika for heavier red-orange coloring (and red food coloring if desired!).Prepare a paste made by mixing the minced garlic cloves and an equal (roughly) amount of fresh ginger, and rub onto the meat.Then thoroughly cover the chicken with the yogurt mixture and refrigerate overnight.Preparation Directions:Place the onion, ginger, garlic and peppers in a food processor and grind into a thick paste.Add the rest of the ingredients and continue to blend until well mixed.Special Instructions:This marinade should used with in 24 hours of making it.Preparation Directions:Finely chop the shallot, and crush the garlic if using it.Sauté the shallot in a bit of peanut oil until transparent, then add the garlic and cook until onion just starts to turn golden.Reduce to low heat, and add remaining ingredients. Stir until sugar is desolved.Remove from heat and cool.Cooking Directions:I used this with cubes of chicken thigh meat for kabobs. The chunks were marinated for a few hours, then skewered and grilled at 325-350 direct until well browned (about 20-30 minutes while flipping).Should work well on all sorts of chicken pieces.Special Instructions:For a finishing sauce, lightly boil the remaining marinade, add a little hoisin and ketchup and cook until it starts to thicken. Brush on during last 10 minutes of cooking.Preparation Directions:Mix all ingredients well & store up to a year.Special Instructions:Store in a cool, dark & dry place in an airtight container.Preparation Directions:Mix all of the ingredients together well.Store in an airtight container until use.Apply liberally to meat.Preparation Directions:Since measurements are all based on the same unit, it is easy to double/triple, etc.Preparation Directions:Combine garlic and other ingredients in a food processor.Preparation Directions:Place all ingredients in blender.Blend until fine powder.For more authenic Jamaican "Heat" add more Cayenne Pepper, Red Pepper Flakes, or Scotch Bonnet Pepper Powder.Cooking Directions:Rub or brush chicken or pork with olive oil.Rub with above Jamaican Jerk Rub.Place in zip lock bag in refrigerator for 24 hours.Directions:Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized.Rub meat and cover with saran wrap.Marinade over night in fridge. Allow to come to room temperature and place in smoker.Preparation Directions:Grind lavender flowers and dried herbs. Combine and mix thoroughly.Preparation Directions:Grind peppercorns, corriander seeds and cracked ginger. Blend all ingredients together.Revised Aug 03Preparation Directions:Mix together all of the ingredientsCooking Directions:Sprinkle or rub onto favorite steak.Procedure:Blend all.Instructions:Mix well and store in airtight container.Preparation Directions:slap it all together and mix it upCooking Directions:rub your butt and throw it on the egg. cook low temp 225 or so and let the temp in the meat get to 180.Pull meat once it has cooled and sprinkle with the rub for additional flavor.When cooking I suggest getting a squirt bottle filled with equal parts apple juice and cider vinegar. Spray yo' butt with it and it will help open the muscle striations up and give it a good sweet flavor.Preparation Directions:Combine all ingredients. Store covered in airtight container. Shake before using to blend.Special Instructions:Crushed red pepper is optional if hot chili powder is used. Is very spicy.Preparation Directions:Mix the spices thoroughly in a bowl.Store covered in a cool, dark pantry. Makes about 1 ½ cups.Preparation Directions:Have a 6 quart pot ready with water filled half way.Note: Sometimes you may get dried chiles that are difficult to stem and seed. If you find it difficult to do so, proceed with the recipe without stemming or seeding.This recipe will yeild about 5 - 7 cups of adobo sauceCooking Directions:Heat your skillet with oil to medium heat. Quick fry the chiles in batches (15 seconds or so per side) Be very careful not to burn the chiles. They burn quickly. Remove the Chiles from the skillet and place in pot of water. They still may seem dried and stiff...that's okay...they soften upon soaking. Quick fry the garlic cloves until slightly brown. Remove Garlic and place in water. Bring water just to a boil. Remove from heat immediately and cover. I place a small plate in the pot to weight the chiles down. Let the chiles soak in water for several hours or overnight. The longer soak removes harsh flavors. Remove chiles from the water. If you have not stemmed or seeded the chiles, do so at this time. Place the chiles in a blender or food processor. Leave behind the soaking liquid and toss. Blend the chiles until smooth. Add the ingredients above except ½ cup of beef broth. Continue to puree until smooth. For Carne Adobo, I do not strain the chile sauce. I pour enough sauce on to the ribs to coat them completely. The sauce is very thick. You will have left over sauce to freeze for another use or strain for serving with the carne adoba.Special Instructions:NOTE: For a smoother sauce, press the chile puree through a medium mesh strainer and a bowl. This is good to do is you are serving sauce on the side or for any other recipe.Preparation Directions:Heat all above over medium heat stirring often, about 20-30 minutes.Pour up in ketchup bottle (option) after sauce has cooled.Refrigerate after cooled.If sauce is used for basting use it the last 30 minutes or so when smoking a brisket, chicken , turkey etc.Be careful and not to contaminate the sauce with meat juices!!! Pour up what your are going to use in a separate bowl etc.Cooking Directions:Combine all ingredients in a sauce pot and bring to a boil. Reduce heat immediately and allow to simmer for about 30 minutes.Preparation Directions:Put all the ingredients in a blender and thoroughly mix. Refrigerate what you don't use.Preparation Directions:Whisk all ingredients together in a sauce pan until the raspberry goo is completely incorporated.Cooking Directions:Simmer for at least 30 minutes so the flavor develops. Keep warm until you are ready to use it. Slather it on ribs as a finishing sauce, or serve warm as a dipping sauce. Works well on pork and poultry.I sent it in to the Orlando Sentinel's annual sauce contest, and it is one of ten selected for final judging at the Pig On The Pond BBQ contest this weekend. Hopefully the FBA judges will smile on me...Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)Put the ingredients all together in a bottle, shake occasionally during the 12 hrs steeping period and before using.Preparation Directions:Pour the boiling water over the chipotles and soak for at least an hour. Stem, seed and chop the chiles (use gloves). Reserve the soaking water.Cooking Directions:Melt the butter over medium-low heat in a large saucepan. Add onion and sauté until it begins to become tender. Add the garlic, cumin and thyme and continue to sauté until onions are translucent and the garlic has softened.Add the chiles, soaking water, and remaining ingredients. Bring to a boil. Reduce heat to keep the sauce at a low boil / simmer. Reduce the sauce until it reaches the desired consistency (usually takes about 2 hours).lRemove anise "stars" and bay leaves.Allow sauce to cool, then purée in blender.Special Instructions:If you want a thicker sauce that is more "tomatoey", substitute tomato paste for the tomato sauce.Number of chiles can be reduced to give a less-spicy sauce.Star anise and fish sauce are usually available in the Asian sections of supermarkets.NOTE: I used plain dried chipotles in this recipe, not canned "Chipotles in Adobo". If all you can find is the latter, I would suggest taking the peppers out of the sauce and using them directly (there should be no need to soak them as they've already been in the adobo sauce for a long time). Seed and chop. Instead of adding the soaking liquid, add 1 c. water when called for in the recipe.Cooking Directions:In a large cast iron skillet,cook bacon until golden brown. Remove and drain bacon, then chop into bite size peices.Brown onions and garlic until transparent in the bacon grease. Remove and drain onions and garlic, discard the grease.Replace onions and garlic and bacon back into pan then add the ketchup, water, vinegar, sugar, molasses, mustard and cayenne. Bring them to a boil. Stir with wooden spoon until well incorperated.Add the ½ cup of the dry rub for the briskett you reserved. Cook slowly reducing liquid by 1/3 .Pour and strain half of the sauce into glass containers and use for the sauce.The other half is for Tanker Tim's Beans, add cans of pork N beans to the other half of the sauce in the skillet and place inside BGE checking it every 20 minutes until it turns into semi solid. Serve it immediately.If you got em smoke em, Carl D.Ward, Jr. AKA Elder WardPreparation Directions:All ingredients should be finely powdered. I do not like to use food processors because of the heat they can generate so, I powder mine with a hand grinder. Mix all ingredients very well then, enjoy!This is a recipe that I have worked with going on four decades now. It can be used prior to cooking for blackened style, as a rub for slow or fast cooking, and with the ingredient additions that I am including, for any seafood cooking or seasoning.This is really good! It has a lot of flavor, a good heat, and a surprise that comes along a bit after you've tried a taste of it. Use as you wish, and label it Gary K's Creole Seasoning.Cooking Directions:Place a pan over medium-low to low heat and add the butter. Melt it and bring it to just below the simmering point. Adjust your heat setting, if necessary, to keep it at that temperature.As the foam gathers on top, keep stirring it back into the oil. Leave the butter oil over the heat for 45 minutes. At the end of that time, the moisture will have evaporated and the milk solids will have formed a layer of sediment on the bottom of the pan.Remove the pan from the heat and let the contents cool to lukewarm.Place a sieve, lined with 2 or 3 layers of paper towels, over the top of a pitcher or bowl and slowly pour the clear butter through it, keeping a much of the sediment as you can in the panDiscard the sediment, wash and dry the pan and set it back on the same heat setting. Pour in the oil and bring it up to under a simmer. Hold it at that temperature for five minutes and then remove it from the heat.Line the sieve with fresh paper towels and strain the oil through once more. It should now be crystal clear.Pour into a wide-mouthed jar, cap tightly and store in a cool place, or refrigerate. You will notice that you will have lost about ¼ pound of the butter by removing the moisture and the sediment.Special Instructions:Advanced Preparation And Storage NotesMake the clarified butter whenever you have the time to spare. If you decide to double the recipe, increase the cooking time by one-half. If the ghee is stored unrefrigerated, it will solidify during cold weather and liquefy when the temperature rises. This in no way affects the quality of the flavor.Preparation Directions:Combine first 5 dry ingredients and rub onto ribs.Cover and refrigerate overnight.Combine last 5 ingredients in small bowl and refrigerate 6-12 hours.Cooking Directions:Cook ribs to your preference, basting with sauce every 10 minutes during the last 30 minutes of cooking time.Preparation Directions:Combine all ingredients. Mix well. Store in dark cool place air tight covered container. Use liberally on everything from eggs to beans to barbecue. Makes about 2 cups.Preparation Directions:Puree cottage cheese, eggs and sour cream in food processor until creamy and smooth.Wash greens thoroughly and chop coarsely. Add 3 cups greens and puree until greens are finely chopped. If needed, add cream and mayonnaise to keep sauce creamy. Add minced onion; season with salt, pepper and sugar.Special Instructions:Serve cold on thin-sliced meat.ProcedureTake the bottle of Soy Sauce and pour a bit of it out to make room for the spices. (Just a few tablespoons). Using a funnel, pour all the dry spices into the bottle. Put the cap back on and shake well. The seasoning works best if this is done the day before the cook. Always remember to shake well before using.Any leftover sauce can be refrigerated.Preparation Directions:Mix all ingredients together. Let stand as long as possible, at least ½ a day, but the longer the better. It's best used in plastic "Ketchup Style" squirt bottle you can pickup at the grocery store for about a buck.Preparation Directions:Whip the heavy cream until it is stiff.Gently stir in the remaining ingredients.Taste and adjust the flavor to your liking. Remember that Horseradish should be the predominant flavor, but not overpowering.Chill for a half hour before serving to let the flavors marry.Preparation Directions:In a Mortar and Pestle, crush the Coriander Seeds.Add the Macadamia Nuts and crush into a coarse paste.Add the Ginger and pound it into the paste.Add the Garlic and pound it into the paste as well.Stir in the remaining ingredients.Special Instructions:I imagine that you could make this paste a day in advance and keep it refrigerated. However, it would be best when made fresh.Preparation Directions:Saute the onions until transparentAdd the jalapenos and garlic and saute 1 minuteAdd the rest of the ingredients and simmer for 20 minutes to blend flavors, stirring often.Special Instructions:To smoke jalapenos. Put peppers, with your favorite chips in the coals, on the egg at 450 degrees, until blackend on all sides.Put in a covered container to steam for 10 minutes or so. Skin will peel off easily if you desire.Cooking Directions:Mix ingredients in saucepan and simmer until desired consistency.Special Instructions:If you use both cayenne and crushed red pepper it will be on the warm side for most palates, but if you like the bite, go for it!Preparation Directions:Saute onion and garlic in a little bacon grease until soft & browned.Stir in ketchup, Worcestershire, vinegar & mustard.Simmer for ? hour to 45 minutes.Stir in remaining melted fat and simmer another 15 minutes.Directions:Sauté the onions until they become transparent.Place onions and the rest of the ingredients into a sauce pan and simmer. Stiring often.Taste after 20 mins and adjust taste to suit you. The longer the simmer, the better the taste.Water has to be added while simmering to keep it from getting too thick.Preparation Directions:Mix all ingredients together and microwave for approximately 30-45 seconds.Using wire whisk, whisk til texture is very smooth.Refrigerate for hour or two.Let it reach room temperature before serving.Preparation Directions:MIX ALL INGREDIENTS IN SAUCE PAN.Cooking Directions:ON LOW HEAT STIR CONTINUIOUS UNTIL LIQUID.Special Instructions:COAT CHICKEN OR PORK JUST BEFORE REMOVING FROM GRILL.Preparation Directions:Peel and chop mangoPut all ingredients in a blender, and blend wellAdd salt and/or additional sweeteners to tasteCooking Directions:Simmer slowly for 15-30 minutes, or until desired thickness. This experiment was a "keeper"!Preparation Directions:Whisk water and mustard in a small bowl and set aside. Combine miso, vinegar, mirin, sugar and soy sauce in a small saucepan and stir over medium heat until smooth (around 3 minutes). Whisk in mustard mixture.Can be made one day ahead of time.Special Instructions:Mirin is a sweet wine made from rice and miso is a fermented soybean paste often used in soups and sauces. Both are available from Asian markets. Give this a try. It's excellent!Cooking Directions:Heat oil in heavy sauce pan over medium heat. Add onion and saute until translucent - about 10 minutes. Add the next nine ingredients (garlic through red pepper)cover and cook - stirring every 2 minutes or so - DO NOT ALLOW THIS TO BURN! and cook an additional 20 minutes.Meanwhile, combine next 8 ingredients in large measuring cup (1 ¾ cup catsup through marmalade. Add to saucepan after the 20 minutes has passed.Simmer until the mixture is reduced to sauce consistency, about 30 minutes. I suggest then allowing the sauce to rest and then chilling for 24 hours to allow the flavors to meld.Oinks to all!, Pigasso & Sue E.Preparation Directions:Blend all ingredients in a blender or food processor until combined.Transfer mixture to a covered container. (Can be made up to 2 weeks ahead. Cover and refrigerate.) Makes about 1 ½ pints.Special Instructions:Brush this peppery sauce onto beef, chicken or pork during the last 15 to 30 minutes of grilling or roasting.Preparation Directions:Saute butter and onion on low heat until onion is translucent.Add Jerk Rub, Olive Oil and stir.Add Raspberry Preserves,stir and simmer for 5 minutes.(gently bubbling)Add Red Wine vinegar and red wine to thin to desired consistantcy.Simmer on low heat for 15 minutes.Add juice of ½ Lemon, then stir.Cooking Directions:Brush on chicken or pork 10 minutes before you take chicken or pork off the grill.Cooking Directions:Melt the butter in a heavy saucepan over medium heat.Add the bacon, onion, and garlic and cook until lightly browned, about 3 minutes.Stir in the coffee, ketchup, worchestershire sauce, cream, mustard, molasses and brown sugar and let the mixture gradually come to a boil.Reduce heat slightly and let the sauce simmer until thick and richly flavored, about 10-15 minutes, whisking from time to time.Special Instructions:You can serve the sauce hot or at room temperature.Makes about 2 cups.Preparation Directions:Mix together.Inspired by David Swint's recipe: http://www.biggreenegg.com/recipes/newRecipes/seafood0317.htmPreparation Directions:mix all ingredients.Cooking Directions:In a medium saucepan, bring gently to simmer, and simmer 20 minutes.Special Instructions:This will make 4-5 quarts sauce. It cans wonderfully.The mustard is a speciality mustard that most better stores should carry. It is imported from France in 500 gram earthen jars. If you can't find it, just use whole seed mustard instead.I use the Lea & Perrins because after reading the ingredients, it was the ONLY one with all-natural ingredients.Directions:In a large food processor, put in everything and puree until smooth.Pour into a large saucepan and bring to a boil, reduce heat and simmer for 30 to 40 minutes - be prepared to have a wonderful smelling kitchen!Preparation Directions:Put the molasses in a bowl. Gradually pour in the lime juice, stirring continually until it becomes a somewhat thick, smooth fluid.Preparation Directions:Combine all ingredients except pepper and additional Tarragon in small saucepan.Blend until smooth.Cooking Directions:Heat over medium-low heat until heated through.Spoon over meat or fish and sprinkle with pepper and additional Tarragon.Preparation Directions:In an electric spice grinder or mortar, grind together the chilies, peppercorns, coriander seeds and caraway.Empty the powder into a blender or food processor and add the remaining ingredients, using the 2 tablespoons of the oil to assist the blades to run smooth. The paste will necessarily be a little coarse in texture, but grind it as fine as you can.Using a spatula, transfer the paste to a jar, pour over the last tablespoon of oil and cap tightly. Refrigerate until needed.Special Instructions:Under refrigeration, the paste will keep for up to two months according to the recipe. However, I have kept it longer with no ill effects.Directions:Place in a bottle with small neck that will allow you to shake it out a little at a time.This is the traditional North Carolina sauce I grew up with. This would be from my mothers side of the family who are a bunch of flatlanders near the coast. We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good. She hated the mountains. We all loved her folks.Directions:Simmer for twenty minutes over low heat.Preparation Directions:Prep your brisket in the marinate overnight. Directions will say 15 minutes or a hour..Overnight is the way I started. If you have a vacuum seal unit then just unzip the cryovac around the brisket and add the marinate, then close with a paper towel at the opening. Place in a larger vacuum bag and reseal.If the above isn't available then wrap the best you can in plastic wrap and refrigerate.Next day...remove from wraps and place on paper towel on the counter.Slice up in thin slices 1 or possibly 2 shallots depending on the size of your brisket. Keep handy in dish.Slice up 1 or possibly 2 elephant garlic cloves (more if using regular garlic). Keep handy in dish.Using a very sharp pointed flat blade knife, lay the knife flat against the meat and with a slight angle make pockets in the fat cap. After making each pocket insert a slice of garlic. Do this about every 2 inches in spacings.Once you have covered the entire fat cap with the garlic pockets, lay on the shallot slices over the garlic layered area.Then with a squeeze bottle of Frenches..apply a thin coating of mustard, just on the top of this assembly smoothing with your fingers.Once you have this all in place lay 5 or 6 or more (whatever it takes for your brisket) slices of your favorite bacon longways...Then apply half cut bacon slices over the long one's to make a blanket of bacon. You want the bacon on top to crisp up during the long cook.Start your BGE with your favorite long cook method. Lay a chunk or two of hickory in the center over the smoldering charcoal.Do not allow the BGE to gain speed in temps and insert the meat at 150F degrees for a touch of smoke flavor. Increase to 250F after 20 minutes or so.set up the grills this way!Regular grill in place!firebricks for drip pan barrier with a 8 x 11 or larger drip pan, aluminum lined on the bricks.firebricks on edge as far to the edge of the grill as I can place them.additional grill on the two edgways firebricks.Place the brisket or portion of brisket on the top grill so it is suspended 4 inches or more above the drip pan.Cooking Directions:Roast at 250F degrees for a internal temperature of at least 160F degrees in the very thickest part of the brisket.I found this a very moist sliceable and tender brisket at this stage.If you wish the tradition brisket, then continue to roast until you reach the 200F degree internal, wrap in foil for a hour and slice away.I also wrapped in foil at the 165 degree and rested for a hour. Very nice brisket.Go for it and thanks..Preparation Directions:I usually score a diamond pattern in the fat cap, to allow better penetration of flavors into the meat.Mix marinade ingredients and pour over brisket in ziplock bag (if you have one big enough..the 2 gallon sizes are nice to have on hand. You can also use the cryovac bag the brisket sometimes comes in, if you open it carefully). Marinate at least 4 hours, or overnight. The brisket I cooked at the Eggfest, I sprinkled good with JJ's rub after pulling from the amrinade.Cooking Directions:No need to wrap in foil, as the egg is very brisket-friendly.Fill up the firebox completely to the fire ring, get a small fire going in the center of your pile of lump (very much like Elder Ward's fire-building technique under NC Pulled Pork recipe). Once your dome reaches about 170-180, put a couple/few wood chunks in the fire, and around it if desired, then put on your brisket over a drip pan (I use liquid/some don't. Usually water, and the remaining marinade). Make sure it is elevated above the pan enough to allow good air circulation (I use 2 firebricks on their sides to hold up my second grate). Bring dome temp up to 250, stepping down the vents as necessary to slowly cruise into that 250 without going over too much. Once you have a good steady 250, just let it go.Resist temptation to open the egg. If you must peak remove daisy and look thru the top opening. You probably won't even need to add liquid to the drip pan.When your polder reads 185-190, try sticking a fork in. If it slides in and out easily, it is ready. Some people twist the fork....if it twists it is done. Some people say if you can't lift the brisket with a fork it is done.Pull it off, then wrap in foil. Let rest 30 minutes befor carving.Put in a warm cooler with some towels if it is done early, and it will be steaming hot 2-3 hours later. Slice thin against the grain, serve up with some nice Q sauce.Special Instructions:Cooking times wil vary depending on the quality of brisket, and amount of connective tissue. When cooking indirect, the temperature at cooking level, is less than the dome temp...sometimes by 30 or more degrees. This difference is amplified when using liquid in the drip pan, as the liquid never gets above 212 degrees.I think it is important to take this into consideration, and use 250 dome as a minimum. 200-225 dome temp means your cooking level is probaly 180-190, which is just not hot enough to get anywhere.2.5 hours per pound is a good bet for an estimate. They have taken as long as 3 hours for me, but every chunk is different. If you allow plenty of time, keep your temps relatively steady, and keep the egg closed as much as possible, you will achieve success!!Preparation Directions:Combine all ingredients in a blender and liquify in short burst until the color is uniform and all parts are about the same size. You will have to stop and shake it after every short burst because the fine stuff will settle to the bottom. What we are doing here is heating the spices just enough to bond them together without burning them.This changes the flavor by melding them together. Reserve ½ cup for use later in side dish but the rest of this is going on the meat.Place the meat, flesh side up & fat side down on top of a piece or two of wax paper. Do not rinse the meat or pat dry, what ever blood and water falls off when you pick it up is fine otherwise don't mess with it. Cover the flesh side with spice blend until you can't see the meat. Hold up the sides of the wax paper and coat the edges of the meat.Cooking Directions:Load up your cooker with BGE Lump or another good quality oak lump.Start the fire dead center and on top of the lump with fire place starter.When it is burning good build a little pile of lump over it so that it lights these larger pieces. When the starter has burned out and the flames are down then spread the piled up coals around the perimeter to have an even fire. Put a fist size chunk of Red Oak, Bark side down on the center fire and lay a equal size piece of hickory next to it.Place your grill on. Close the lid and let the dome get to 275*.Get a V rack (horizontal turkey rack)with handles and flip that brisket over gentily so as not to lose the seasoning flesh side down. Now coat the fat side with the balance of the seasoning so it looks like you're cooking a seasoning cake not meat. Insert polder in largest part of meat half way in and place on the grill.Close the lid and stablize the heat at 275* +/- 10*. Set the alarm to 202*. This took about 6-7 hours to cook an eleven pound brisket.When the alarm goes off wrap the brisket in two layers of foil, two towels and pack it in an ice chest with the lid closed.Special Instructions:Finally, slice brisket from smallest end first at about a 30 to 40* angle.Arrange 3 to 5 slices on a plate according to appetite and ladel enough sauce* over the meat to completely cover.Serve with a scoop of Tanker Tim's beans** ala Elder Ward style. Rice*** is placed beside the other two dishes on the same plate and is used to clean up the sauce when finished eating the meat and beans. Serve with a good cup of black coffee or sweet ice tea and enjoy.*See sauce in sauce section.**my method of making Tanker Tim's BBQ beans in sides.***See Japanese Rice in sides.Preparation Directions:Marinate overnight in plastic bag with Uncle Bill's Old Key West Non Tomato Based Tangy Sauce.Cooking Directions:Cook on Egg at 275 °, with pecan wood. Add chips to keep smoke on meat first 2 hours of cooking. Smoke flavor should be set by this time.Remove meat and wrap meat in heavy foil, adding about 2 oz of non tomato based sauce/marinade.Return meat to Egg, close tightly, and cook until meat feels tender by pressing it through the foil.Remove from Egg and remove the foil. With practice you will know when to unfoil (approximately 45 minutes to an hour). When you unfoil be careful of hot juices.Return meat to the Egg and baste with a mixture of ½ tomato based sweet BBQ sauce and ½ non tomato sauce/marinade and continue cooking about 30 minutes.Remove meat from Egg, let cool, then slice across the grain.Special Instructions:Add Uncle Bill's Tomato based BBQ sauce (mild or medium hot).BBQ gets better if it sets overnight.Preparation Directions:Pat out burgers using about 8 oz. lean ground beef for each.Marinate with Worchestershire Sauce and allow to stand at room temperature while starting the fire and preparing the onions.Slice the onions and place in a medium cast iron skillet.Add salt and pepper and olive oil.Cooking Directions:When temperature in BGE reaches 750 degrees place the burgers on the grill.Cook with top and bottom vents open for 3 minutes and flip.Place the skillet with the onions on the grill.Close both the bottom and top vents and cook the burgers and onions for about 15 minutes.Temperature will drop to about 350 degrees.Carefully open the BGE and stir the onions after about 7 to 8 minutes.After 15 minutes, place the top of the buns on the burgers and the bottoms, directly on the grill.Stir the onions again.Wait about 2 minutes and remove the burgers with the buns.Coat the top of the burger with coarse grain mustard and then add the carmalized onions.Enjoy!PreparationIn a bowl, combine the egg, ¼ cup cola, cracker crumbs, 2 TBS. dressing, Parmesan cheese and salt. Add beef and mix well.In a bowl, combine the remaining cola and salad dressing and set aside.Form meat mixture into ¾" thick patties (the mixture will be moist)CookingCook meat direct at 500F. for 2 minutes per side. Reduce temp to 300-350F. baste with the reserved cola/dressing mixture. Continue to flip/baste meat until cooked to desired temp.Preparation Directions:Make thick burgers about ½ lb each using ground beef or chuck. Don't go lean here unless the doc orders.Marinate for ½ hour in worchestershire sauce with McCormick's Montreal Steak Seasoning liberally applied.Cooking Directions:Fire the EGG to around 700 degrees.Place burgers on sizzling hot grill.Close lid but leave off cap and daisywheel at this point.Cook for 3 minutes. Open grill and flip burgers.Place cheese on if desired at this point.Close lid and put the daisywheel or cap back on. Close daisywheel and bottom slide now. Let cook for 15 minutes. Temp will fall to 350-400 degrees.Open slide and daisywheel and raise lid about ½ inch to avoid flame-up.Remove and eat the juiciest burgers imaginable. They will be cooked medium-rare to medium following these directions and depending on the thickness of the burger.Preparation Directions:Pretty simple really - mix sausage and ground beef together - mix well but handle as little as possible - makes patties easier to form and the texture of the burgers comes out a little nicer. Sprinkle with any additional spices..Divide into patties to your liking -thinner patties work well, they cook through easier which is important when using pork - don't worry they will not dry out.Cooking Directions:Place patties on BGE over high heat - cover to help seal in juices, turn after 3-4 min, cover with one slice of pepper jack cheese, cook an additional 2-3 or until cooked through. After burgers are turned you can toast a bun with an extra slice of american cheese if you are really wanting to push the envelope.Special Instructions:If you must put something on these burgers use a slather of stadium mustard. No veggies allowed!first time do not add any extra seasoning - there is plenty in the pork, after you taste one, come back and experiment with a little extra pepper or salt or even a touch of basil or sage. You can also change up the ratio of beef to sausage, just a touch of sausage goes a long way to spice up and moisten hamburger meat - it also allows you to grind leaner cuts of meat(Venison or elk anyone?) which give the burgers nice flavors and textures. - EXPERIMENT.Always have an extra patty on the grill to cut in half to make sure burgers are done - if they are, eat that patty before going in!!! Throw the dog a bite he loves you the most anyway.Serve with a spicy/sweet batch of baked beans - lots of great recipies already here and a nice cold beer to wash down the jalapeno in the cheese.Preparation Directions:mix all of the ingredients together in a large bowl and then form into patties. I usually make 3 patties from each pound of beef used.Cooking Directions:pre-heat your egg to around 700 degrees and then let it cool down to a cooking temperature of around 500-550 degrees. Place the burgers on the grill and cook away! Only flip the burgers once. I cook mine to medium rare or around 145 degrees. Now enjoy!Preparation Directions:Form ground chuck into ¾ pound patties by hand.Coat liberally with garlic salt on both sides. Completely coat each side with coarse ground black pepper, pressing the pepper into the surface of the meat with the palm of your hand.Cooking Directions:Grill over high heat (I bring egg temp to 750° and then cook burgers with lid open) until they are done as you like 'em.Special Instructions:Top with your favorite burger toppings. Bleu cheese dressing, or the cheese itself, really sets off the flavor of these burgers. The taste is not hot as you would think it might be. It is more of a pepper flavoring than heat.Preparation Directions:Soak bread cubes in milk; add eggs and beat with fork.Add to ground meats in a large bowl. Add remaining ingredients except catsup and mix just until combined (overmixing will make the loaf dense).Line a 5" by 9" loaf pan with plastic wrap.Transfer the meat mixture to the prepared pan and level the top.Cover with plastic wrap and refrigerate for a few hours and up to 2 days to meld the flavors.Cooking Directions:Remove the plastic wrap from the top.Invert the loaf pan onto a disposable aluminum pan big enough to allow 2 to 3 inches clearance on the sides of the meatloaf.Remove the plastic wrap that lined the loaf pan. Top with catsup if desired. Bring the Egg to 350 degrees (using wood chips if desired).Bake in the Egg for about 1 ½ hours or until the internal temperature reaches 160 degrees. Remove, tent with foil and let rest for 15 minutes before slicing. (The pan drippings can be used for gravy.)Special Instructions:The original recipe does not include the cayenne. I did not use the catsup at Eggtoberfest.Andria's Steak Sauce can be obtained at www.andrias.com for $3.50 a jar, $35.00 for a case of 12. Their salad dressing is excellent as well, particularly on spinach salads.Preparation Directions:Mix all ingredients except the last three. Form into a loaf and place in a baking pan or on a broiler rack.Thirty minutes before the meatloaf is done mix the last three ingredients and spread over the top of the meatloaf. Continue baking until the meatloaf is done.Cooking Directions:Heat the BGE to 350°. Bake meatloaf in the Egg for approximately 1 hour.Preparation Directions:combine ingrediants in a food processor and blend. rub on both sides of meat I cooked 4 filets yesterday with this amount. let sit in fridge either over night.Cooking Directions:fire up egg to 500-550. pour kosher salt liberally over top side of filet. (I just do one side.) cook 4 ½ to 5 minutes on each side for rare/medium rare. (I used pretty thick 8 oz filets) This is a bold but flavorful and enjoyable Flay recipe. It's a crowd pleaser. Enjoy!Special Instructions:Let your meat get a good seer and don't mess with it too much. Presentation is key.Preparation Directions:With a meat-tenderizing hammer, pound the steak some.Combine all ingredients in a zip-loc bag.Marinade overnight.Cooking Directions:Heat the BGE to about 700.Grill the steak for about 2 minutes per side and let them dwell for two minutes more.When the steak is done, cut across the grain with an angled diagonal cut. This will help decrease the chewyness of the meat.Special Instructions:Serve with you favorite tortillas and toppings.Some ideas for toppings are:RiceFresh TomatoesFresh chopped Onions (Both Green and Yellow or Red)Fresh Chopped ChilesFresh Lime SlicesCheeseSour CreamFresh Chopped CilantroYour favorite SalsaNotice the emphasis is on Fresh.Preparation Directions:If you have a nice butcher, ask him (or her) to slice it thin (¼-3/16-inch thick, my butcher slices large, thin pieces!) If you slice it yourself, trim away all fat then partially freeze until firm. Then slice pieces of desired thickness (thicker pieces yield "meatier" jerky.Cover strips with "HI MOUNTAIN JERKY SEASONING" (www.himtnjerky.com) following instructions and let cure for at lease 4 hours or over night. (I doctored up the seasoning with whatever I found in the cabinet! I also use fresh garlic.)Cooking Directions:Cooking/smoking on a grid of some type yields the best results. I used an aluminum mesh that looked like a "gutter guard".Fire-up the Egg and let temp become steady at 200 - 250 degrees. Soaked wood chips really add flavor!Smoke cured jerky at low and slow temp. After about 10-15 minutes, check and flip. Continue smoking for another 10+ minutes or so. Egg temp and meat thickness will greatly affect cooking times, as will your personal taste (meaty vs. drier).Preparation Directions:Saute onion & garlic in olive oil until lightly browned; add red pepper & saute until soft. Season with salt & pepper. Cool.Mix cooked vegetables with other ingredients. Pack into a 9x5x3" loaf pan lined with foil or plastic wrap. Chill for several hours.Cooking Directions:Turn loaf out onto a shallow pan.Heat Egg to 200 dome. Add a few chunks smoking wood (I like red oak) if desired. Put meat loaf on the fire & gradually increase dome temp to 300 over 20 minutes or so.Cook until the loaf's internal temperature is 150. This takes an hour to an hour and a half.Let rest for 20 minutes before slicing.Special Instructions:Serve with Jimsberry finishing sauce (see recipe section) if desired.**Thanks for the suggestion, Spin!Preparation Directions:Find Korean Style beef ribs. They are beef ribs cut accross the bones. Approx. 3/8" thick. Most korean markets carry them. When my brother-in-law was in town we found them at the Military Base Commissary. Local grocery stores didn't seem to want to cut them that thin. They said that style of ribs is cut on a multi-blade band saw.Roast sesame seeds, or cook up in pan until golden and fragrant.Crush sesame seeds slightly (I use mortar & pestal)Chop green onionsLay one layer of ribs in casserole dish. (or any big pot that will hold all the ribs)Sprinkle liberally sesame oil and soy sauce on ribs (I know oil and water don't mix, but it works fine!)Sprinkle green onions and crushed sesame seeds on ribs.Start another layer of ribs on top, and repeat with oil, seeds, soy, onions.When you are out of ribs, let stand a few hours.Transfer to another container by taking top layer of ribs and laying on bottom. Relayer all ribs in new container in new "stacking order"Dump remaining marinade from original container over top.Let stand another hour or five.Ready to cook!!Cooking Directions:Fire up the egg.If you like them crusty, cook like a steak.Sear hot (700-750) for a minute or two on a side, then close up egg drafts and cook a few more minutes depending on you liking.They are pretty thin so they cook fast.If you like them less crusty, sear very quickly, then close up drafts and cook 10 or 15 minutes.As you can see, everything is kind of loose here!! But they always taste good.Special Instructions:Serve with asian wet sticky rice and a vinegarette type of salad, with lettuce, tomatoes and cucumbers.Simple and good.Preparation Directions:Combine all ingredients in a large bowl. Mix until thoroughly combined.Cooking Directions:Spray broiler pan rack with Pam. Line tray with aluminum foil. Place meatloaf on broiler pan rack and let sit at room temperature for one hour.Preheat BGE to 350°. Using the indirect method of cooking with firebricks, place the meatloaf on the firebricks. Insert polder and set temperature to 160°. Cook until polder alarms.Remove from EGG and let rest for 30 minutes before slicing.Special Instructions:Excellent when served with jalalpeno corn casserole from the forum recipe section.Preparation Directions:Preheat oven to 350 deg. Saute onion, bell pepper, and garlic until just softened.Stir in the Char Crust seasoning and saute for another minute or two.Remove from heat and place in large mixing bowl with meat.Add all of the other ingredients and mix well with hands. Do not over-mix. Meat should be very moist. If too wet and sloppy, add a little more bread crumbs. If too dry, add a little more milk.Mound into loaf pan.Cooking Directions:Bake uncovered for 40 minutes.Raise oven temp to 400 deg and bake for another 20 or 30 min.OPTION: Use to stuff bell peppers. Bake for 35 minutes at 350 deg, then 15 at 400 deg.Special Instructions:"Our favorite is 50/50 beef/pork, or you can use beef/turkey (from newsletter)."Preparation Directions:Crush the 1 ½ sleeves of Saltine crackers fine.Mix all ingredients well.Place on the broiler pan, or fish and veggie grid... one that has holes that will allow grease to drain down. Meatloaf should be about 2" thick all over.Top with ketchup and mustard mix to taste. You can top with bacon bits for added flavoring.Cooking Directions:Cook for 350°F for approx one hour.When doing on the egg, place rack over a drip pan directly on lower grid. No need for a raised grid or firebricks.Special Instructions:I usually mix my own sausage using 1 ½ pounds of fresh ground pork, and 1 ½ Tablespoons of Legg's OldPreparation Directions:Preheat cooker to 350° with indirect setup.Add cherry wood (I use several large chunks).Mix all ingredients together in a bowl.Shape mixture into a loaf and put into an ungreased loaf pan, 9x5x3 inches.Brush top with ketchup and sprinkle with more Cowlick Rub.Cooking Directions:Once cooker is stable, place meatloaf into egg and cook for 1.5 hours until done.When meatloaf is done, remove from loaf pan and let sit for 5 minutes before serving.Special Instructions:Serve with QBabe's Goat Cheese Mashed Potatoes...Very Good.Preparation Directions:Mix all of the ingredients. Marinade the beef (4-5 lbs sliced thin) at least 1 hour -- there is no over doing it. I typically do it (12 hours) overnight. I use a 2 gallon plastic zip lock type bag.Cooking Directions:Smoke over low heat (dome temperature 160 to 180 degrees) until desired texture. It may take 12 or more hours. Turn it every couple of hours. A lot of work for something that doesn't last very long -- not because it won't keep, but it tastes so good!Preparation Directions:While meat is still refrig. cold, coat with olive oil.Cover the entire outside of the meat with the spices listed. In order, garlic powder, blk pepper, cavender's, season salt(light coat) then rosemary.Meat should now be brought to room temp.NEVER PUT COLD MEAT ON THE FIRE!!Cooking Directions:Bring egg temp to 600-700 degrees. (open bottom vent all the way, and remove the daisy wheel all together) A V-shaped roasting rack is desired for a more even cooking.Cook meat approx 20 min at high heat. This will lightly sear the meat.Now place daisy wheel on top and close bottom vent leaving ½ inch opening. Slightly open daisy wheel. Bring temp down to 350. This will take some time, no problem.When meat reaches 130 degrees at the center it's bright pink med rare. This will take approx. 1 hour for a 4lb. roast. The bigger the roast the longer it takes. Allow 15 min of cooking per pound.Special Instructions:A meat thermometer (stick and stay) is a HUGE help. Takes the guess work out of meats cooked level. Remember it will continue to cook after you pull it from the fire.Slice meat at your desired thickness and sprinkle with fresh ground pepper if desired.Lastly, sit, eat, HOLD ON.Preparation Directions:Put garlic salt, and black pepper on the meat and then place the meat on v-rack.Then load the top part of meat with kosher salt. It will look like a snow top.Then place 4 or 5 bay leaves on top.I then place on a cookie pan on the green egg .Cooking Directions:Cook @ 325+- degrees for about 3 hrs.until doneness desired.I use a polder meat thermometer till middle is 175 degrees.Inside is well done and end pieces are just right.Preparation Directions:Place Tri-Tip in Ziploc Bag with Italian Dressing and Balsamic Marinade for 24 hours (I do this 36 hours before cooking)Take out after 24 hours and pat dry with paper towel.Mix all dry ingredients in a bowl to make a rub. Rub Tri-Tip all over with rub. Generously rub into meat, if you don't have enough just mix some more up.Then cover Tri-Tip generously in mustard.Wrap in plastic wrap for 12-24 hours. Store in refrigerator.Take out of refrigerator 1 hour before you plan to put on grill.Cooking Directions:Bring temperature of BGE to 450-500 degrees. Put handful of your favorite soaked chips on fire. I like apple and pecan.With lid up, sear lean side for 4-6 minutes. Turn over so fat side is down, sear this side for 4-6 minutes.With lid down then cook fat side down for about 30 minutes, with temperature between 350-450 degrees. When jucies form on top flip so lean side is down and cook until internal temp of Tri-Tip is about 135 degrees.Let rest a few minutes. Slice thin on the diagonal against the grain starting with small tip of triangle.Special Instructions:It tasts best to serve warm, so timing can be important. Leftovers are great for sandwiches.Preparation Directions:Rub roast all over with Moist Garlic Herb Rub, cover with plastic wrap or large plastic baggie and let refrigerate at least four hours or overnight for a stronger flavor. Soak wood chunks in water for at least 1 hour. Before making fire, remove rib roast from refrigerator to allow it to come to room temperature.Cooking Directions:Prepare fire as directed for grill. Adjust dampers to set grill temperature to between 250° to 300°. Add wood chunks. Remove roast from refrigerator and set rib side down V rack over a disposable roasting pan. Pour 1 cup red wine into roasting pan and place on grill grate. Cover and cook for one hour. Add more wood chunks and turn roasting pan to insure even cooking. Cooking time will vary depending on desired doneness and grill. Slow cooking will insure an even doneness throughout. Allow about 25 - 28 minutes per pound for rare to medium rare. For medium rare remove roast from grill when internal temperature reaches 130° in thickest part. Place on slicing board, cover with foil, and allow to rest for at least 15 minutes or longer if preparing Yorkshire pudding. Roast will continue cooking while resting. Slice thickly and serve with horseradish sauce and Yorkshire puddingSpecial Instructions:Try with tenderloin (shorter cooking time) and sauce bernaisePreparation Directions:For the paste:combine first eight ingredients and mix well.lightly score the top of the roast, and press chopped garlic into the top and sides of the roast. (If you plan to eat this with other people, I highly recommend wearing rubber gloves when you do this part!!) Spread the paste over the roast, and let roast set at room temperature about an hour (while you prepare the fire will do)Cooking Directions:If using smaller chips, soak apple wood chips first, then add to fire. Maintain dome temp at 275-300 degrees.Roast takes approximately 3 ½ - 4 hours to cook at this temp. (Cook to 135 for medium rare. )Allow roast to rest for a few minutes before cuttingSpecial Instructions:I serve this with grilled asparagus and whole muchrooms - which take about 5-7minutes on the BGE, at 350-400 degrees. MAN, is this good!Cooking Directions:Cook at 400°F for twenty minutes per pound.Flour roast and brown in oil. May have to add additional oil.Cook onions until tender. Add flour and briown flour in oil..Put roast back, add 1 cup of water.After one hour, add potatoes, carrots, can of Franco-American gravy and one cup of water. Continue to cook.Watch to make sure it does not stick.This is my mother's recipe. She was a real Southern lady. This is delicious!Preparation Directions:Wash roast with water.Set temp to 300 degrees.Cooking Directions:Bone in Rib Roast. Any size will do. In a large disposable pan, such as a pan to cook a turkey in. Line the pan with foil, enough to cover the top of the roast loosely. Rinse off the roast with water and place in the pan. Pour in enough rock salt to cover the entire roast. Cover the roast with the foil and cook at 300 degrees until it reaches 160 degrees.When finished, the rock salt will have fused together and created a shell around the roast. Break off with a small hammer and dispose of salt. It's ready to carve.Spinach StuffingDiscard tough leaves and stems from one pound of spinach. Rinse leaves, drain briefly and place in wide frying pan. Cover and cook over medium heat just till spinach is wilted, 2-3 minutes. Remove from heat, let cool and coarsely chop.Melt 2 tablespoons of butter in frying pan over medium-high heat, add ½ pound chopped mushrooms, cook stirring occasionally, until mushrooms are soft and all liquid has evaporated.In a large bowl mix mushrooms, chopped spinach, 2 cups shredded cheese, 1 egg beaten, 1 teaspoon fennel seeds, and 1 teaspoon sage leaves. Salt and pepper to taste.RubIn a cup or bowl mix 2 tablespoons minced garlic, 3 teaspoons fennel seeds, 3 teasspoons cracked pepper and 3 teaspoons salt.Preparation Directions:Have your butcher trim and cut a pocket in a whole beef tenderloin. Also get 6-8 feet of butcher's twine.Place the spinach stuffing in the pocket cut in the beef tenderloin. Use the butcher's twine to tie or sew the pocket closed with ½ inch stiches. Pat rub mixture all over tenderloin.Cooking Directions:Cook at 200*-220* over plate setter with drip pan ½ filled with beer (wine, water, etc. may be used). Note use two (2) polders in tenderloin, one in thick end and one in the tail or thin end. The tail end will be well done for those that like it well and the thick end will be medium-rare. Estimated time 4-5 hours at 200*.Special Instructions:The drippings can be mixed with wine, beef broth or both, cooked down for a very nice sauce.Preparation Directions:Split the Tenderloin lengthwise.Mix all the ingredients in a bowl (note:the onions are cooked).Spread the mixture over ½ of the meat.Lay other half of meat on top.Salt and pepper to taste.Lay 3 strips of Bacon on top of the roast.Tie off roast every inch or so with Butchers twine.Cooking Directions:Preheat the Egg to 325.Cook indirect with Bacon up (will take about 1 hour for med. rare).Monitour the temperature with a Polder, etc. (keep dome closed).Remove when internal temperature is about 5 degrees below desired doneness.Allow to sit 10-15 minutes before serving.Slice as you go, do not slice before ready to serve.Special Instructions:If cooked to a little less than desired doneness (rare instead of medium rare. etc.), you can eat in from both ends and reheat the middle a couple of days later.Also makes great leftover sandwiches.Absolutely delicious!Preparation Directions:Mix salt, sugar and spices.Coat tri-tip lightly with mustard, then generously with the rub.Either wrap and refrigerate for several hours or cook immediately.Cooking Directions:Roast at a grill temperature of 240 (about 270 dome), without a drip pan. A 2" thick tri-tip will take roughly one hour to reach an internal temperature of 135-140 (medium rare); flip the top side toward the coals halfway through.After taking it off the fire, let the meat rest 15 minutes before slicing across the grain.Preparation Directions:Marinate the flank steak if you wish, in your favorite marinade - but it is not necessary. Flank steak may be brought to room temperature or taken directly from the refrigerator. Coat with your favorite rub. Char Crust works well.Cooking Directions:Bring your Egg up to 500 degrees. Then grill on the Egg like you would for a traditional steak - at high temperature. Sear on one side for two minutes, flip and sear on the other side for two minutes. Shut your vents top and bottom, and let the steak sit for two or three more minutes, until done the way you prefer your steak - I like mine medium to medium rare. "Burp" your Egg carefully, and remove and let it rest for 10 minutes. Carefully, slice the flank steak in thin strips across the grain, and enjoy!Tried the Quick Grilled Flank Steak last night and it works like a charm. Yum!Cooking InstructionsAllow your steak to come to room temperature. Lather the steak with good old French's mustard (yes, mustard -- it does NOT make the meat taste mustardy, I swear ... do it because you trust me ;) Then, sprinkle on (lightly) some kosher/coarse salt on both sides of the steak. Follow this with a like amount of coarsely ground black pepper, and finish it off with lemon pepper. Your steak should look really yellow-y when you've rubbed it right. Again, no fear, most of this will be seared off/into the crust on the meat. Let the meat stand about 15 minutes out of the fridge before throwing it on the grill.Soak some mesquite wood chunks (chunks - not chips) for at least 30 minutes before lighting the fire. Use mesquite or some other wood that has a strong smoke flavor. Be warned, pecan, fruit woods, etc. will not give the same "smoky" result (due to the short cooking time). Light the egg ... and keep your grate off. Bring the egg up to 700 - 750F. CAREFULLY open the egg and take the soaked wood and put directly on the biggest part of the flame. BE CAREFUL. Put your grate back on. Shut the lid. Your temp will probably drop to 300 (or less). Give it 5 - 10 minutes, watch it closely as it will rise quickly when it does start rising ... It will start smoking/belching white smoke. By the time it hits 700F again, it should be burning relatively clean. Throw your steak(s) on ... near the hottest part of the flame, but not directly over it.Use the recommended cooking time of 3 minutes to a side, carefully monitoring the temp (keep it to about 700F). Both chimney and lower vent are completely open at this time. After 3 minutes, carefully, open the egg and flip the meat, putting it back near the hottest part of the flame, but not directly over it. DO NOT PIERCE THE STEAK WITH A FORK OF ANY KIND - use tongs to flip the steak. Cook it another 3 minutes. Now, you can flip it here ... or not, I choose not to anymore... After the second 3 minutes (6 minutes have elapsed, so far), close the bottom vent completely and then the top chimney. Let the meat cook for 3-4 more minutes (you can work with this last timeframe due to how you like your meat — I like mine medium - medium rare). Open the top chimney completely and then the lower vent completely. Watch the temp gauge closely and it *should* start to rise. If not, with an oven mitt on, open the egg about an inch for a couple of seconds to let in some oxygen and then shut it. Again, temp should start to go up. Your steak should be ready to come off the grill at this time. Total cooking time about 10 minutes.Cooking InstructionsAllow your steak to come to room temperature. Lather the steak with good old French's mustard (yes, mustard -- it does NOT make the meat taste mustardy, I swear ... do it because you trust me ;) Then, sprinkle on (lightly) some kosher/coarse salt on both sides of the steak. Follow this with a like amount of coarsely ground black pepper, and finish it off with lemon pepper. Your steak should look really yellow-y when you've rubbed it right. Again, no fear, most of this will be seared off/into the crust on the meat. Let the meat stand about 15 minutes out of the fridge before throwing it on the grill.Soak some mesquite wood chunks (chunks - not chips) for at least 30 minutes before lighting the fire. Use mesquite or some other wood that has a strong smoke flavor. Be warned, pecan, fruit woods, etc. will not give the same "smoky" result (due to the short cooking time). Light the egg ... and leave the grate off. Bring the egg up to only 500F. (Note that the temperature is significantly lower for this recipe). CAREFULLY open the egg and take the soaked wood and put directly on the biggest part of the flame. Put your grate back on. Center a cast iron (11") griddle onto the egg's grate. Shut the lid. Your temp will probably drop to 300 (or less). Give it 5 - 10 minutes, watch it closely as it will rise quickly when it does start rising ... It will start smoking/belching white smoke. By the time it hits 500F again, it should be burning relatively clean.Throw your steak onto the cast iron griddle. Cook at 500F for 4 minutes, flip. DO NOT PIERCE THE STEAK WITH A FORK OF ANY KIND - use tongs to flip the steak. Cook another 4 minutes. Shut chimney and vent. Cook additional 9-11 minutes (10 minutes seems to be medium). I only flip the steak that one time. When you are ready to open the egg, open the top chimney completely and then the lower vent completely. Watch the temp gauge closely and it *should* start to rise. If not, with an oven mitt on, open the egg about an inch for a couple of seconds to let in some oxygen and then shut it. Again, temp should start to go up. Take it off the egg and eat (and for those brain-dead enough to actually need that last instruction, please let me offer you some land I own...some say swamp, I prefer to think of it as potential lakefront property).Leave the cast iron skillet in the egg until the egg cools down - otherwise, you run the risk of burning your oven mitts. The steak will have quite a bit of juice when cooked this way, albeit not as much as cooking the standard Infmaous Mustard Rubbed Steak at 700F.You will get a nice even searing of the meat without the charring coming from the direct heat.SO .... BIG QUESTION Is it better than the original way? Yes and no (like I've never answered THAT way before) It does NOT have the intense woodsy flavor since it is not over the flame (which I do enjoy) ... HOWEVER, it is more evenly cooked due to better heat distribution, it does not burn (unless you forget about the damn thing and it cooks into shoe leather, in THAT case you should just pack up your egg and let me take it off your hands ... you, my friend, are dangerous) the sides, and it is easier to get a more consistent steak when cooking "many" steaks. I can get about 6 on my skillet (pressed in tight).Preparation Directions:The real first step is to select the best cut of meat you can find. The steps below work best with a steak ¾ to one inch thick. Aside from that, the steps are as follows:Spread the olive oil evenly over the entire steak - including the sides.Sprinkle the kosher salt on one side of the steak.Sprinkle the black pepper on one side of the steak.Press the pepper firmly into the meat.Let the meat sit at room temperature while you prepare your Green Egg.Cooking Directions:Get the Green Egg roaring - as hot as you can get it. If you've got a thermometer on your egg, Have the needle buried over 700 degrees.Drop the meat on the roaring egg grill, close the lid, and leave all vents open for one minute.Flip the meat and let it cook at roaring temperature for another minute on the other side.After the minute on side two of the beef, close all your vents totally, and let your beef cook for four minutes.Preparation Directions:Aged SteaksWrap the unfrozen steaks in a clean cloth towel and put in the coldest section of the refrigerator.Change the towel daily and turn the steaks over each day as well. Age as long as you feel is necessary. I've done 10 days but will try for more time in the future. Thinner steaks will not need as much time.Olive Oil MarinadeWhen the steaks are aged place them in a plastic bag and pour about ½ cup of the olive oil over them or enough to coat the steaks.I add some of the fresh herbs and some fresh garlic at this point as well. Keep them in the refrigerator for 1-2 days. I've kept the steaks at this point for up to a week also.Cooking Directions:Remove the steaks from the oil and liberally coat them with salt and pepper.Preheat egg to HOT (600-700°F)Place steaks direct on grill for 5 minutes (times are for 2 ½ inch steaks)Turn and grill another 5 minutes and removeThis will leave the center of the steak very pink if not actually cold depending on the thickness of the steaks, times will vary.Special Instructions:Heat oil on the stove until HOT, smoking but not scorchedWhen the steaks are done and brought in, add the herbs to the hot oil for about a minute, don't burn them. Remove herbs from oil.While the herbs are cooking cut the steak into ¼ to ½ inch slices and lay on a heat resistant platter.Drizzle olive oil over the steaks and serve immediately. The longer the hot olive oil is on the meat the more done it will be.Preparation Directions:Pound steak to 3/8" thickness and coat liberally (or to taste) with fresh ground pepper on both sides.Cooking Directions:Get EGG up to 500* and place iron skillet on the grid with olive oil and butter in it. When melted add steak and sear for about 1 min each side for medium rare. Remove steak and add Cognac to the the skillet to deglaze it. Remove Skillet from EGG and add heavy cream to the skillet, mix in the with the Cognac and serve either over the steak or as we like it to the side for dipping. An option is to forget the heavy cream and pour the cognac glaze over the steak.Special Instructions:Serve with baked potatoes, chives, sour cream, butter and asparagus topped with hollandaise sauce.Preparation Directions:# CHOOSE YOUR MEAT WISELY (what to buy): -- Buy top sirloin strip steaks--these tend to have the perfect combination of marble (for taste) and tenderness. Always get the BEST stuff, usually about $9.99/lb. Prime or Angus beef is good stuff. Don't let the butcher sell you Choice or Select for a sale price. I experimented with buying cheaper meat or meat that was on sale--I learned a big lesson: all you get when you carefully cook crappy meat is cooked crappy meat--often tough, fatty, or not very juicy. I firmly believe that 95% OF A GOOD STEAK DEPENDS ON THE MEAT YOU START WITH. Also, avoid buying a display case steak. I always try to get the butcher to cut me one fresh from the center of a large side of beef that he pulls out of a cryovac package from the back refrigerator (Note, if the beef is in a cryovac package, it has been "wet-aged."); that way, the steak is cherry-red when it is handed to you (it hasn’t "bloomed" yet). If possible, get the butcher to cut your steak 2" thick--you certainly don't want it any thinner than 1.5"--if thicker, you'll just have to add to the cooking time. Note: these steaks should have a nice marble to them, no bone. Also note that the sooner you can cook a steak the better -- I usually try to cook the steak within a couple of hours of having bought it, so I bring it home, set it on the counter (so it can start coming to near room temperature), eat some chips and salsa for a while, then go fire up the Egg.Cooking Directions:# THE RUB (what to buy): Simple is the key here. You want to enhance the natural flavor of the beef, not add a lot to it. So, first buy Kosher sea salt. I think there's a real coarse kind and a less coarse kind--get the less coarse kind. You don't want to be pouring icecream maker salt on your steak. Second, buy spicy brown porter-style mustard. Third, buy coarse ground black pepper or use fresh peppercorns in your own pepper mill. Fourth, buy olive oil, if you don’t already have some in your pantry.# THE SMOKE (what to buy): First of all, never buy wood CHIPS!! Always buy wood CHUNKS. Chips just catch on fire and char whatever you're cooking. I usually buy my wood chunks at Barbeques Galore here in Houston--I can't remember what brand they are, but let me recommend that you buy your wood chunks from a BBQ/grill store that sells the Egg, or just a store that is dedicated to grills--i.e., don't get them from a grocery store. I bought a really inexpensive bag of chunks at Kroger once but was very disappointed in their performance--not very fragrant, very little smoke, and caught on fire easily.Now, I use Mesquite when I do steaks because it has a strong biting flavor that goes great with grilled beef. Also, since the smoke is strong, this allows for its flavor to be absorbed during the relatively short time the steaks will be exposed to the smoke.# PREPARING THE CHUNKS--AN OVERRATED "ART": Chunks always last longer before catching fire if they have been soaked in water for at least an hour. When I first had my Egg I would keep a sealed tupperware container outside with wood chunks soaking in water. The only downside to this method is that the chunks begin to smell like death (actually, the smell of rotting wood and bacteria). Of course, 10 seconds on white-hot coals gets rid of the death smell and bacteria, but I later discovered a method that helps me avoid this stomach-turning experience. Well, you can just soak the chunks you want to use an hour before you use them, or overnight if you know you will be using the Egg the next day. But recently I have found that if you are cooking just a steak, or a couple of pieces of chicken, or come burgers, you can line the perimeter of your coals with three or four DRY chunks and put your meat in the center of the grill. That way, if the chunks catch on fire, they won’t char your meat b/c the meat will be in the center and the chunks will be burning on the outside. And what I have found is that fist-sized dry chunks will smoke for 10 - 20 minutes at Egg temperatures between 300 to 375 F before they catch on fire. This of course means that if you are cooking something that will take less than 20 minutes, you really don’t need to soak your chunks. Some may argue that you often don’t want more than 20 to 30 minutes of smoke anyway, so don’t ever bother soaking your chunks. Note: I will discuss later WHEN to put the chunks on the coals--this is important (e.g., if you put the chunks on the coals when the Egg temperature is above 400 F, they probably won’t last 5 minutes before catching on fire).# TAKE YOUR TIME: (as you well know, good cooking comes to those who wait): If you can be patient enough, it is best to let the meat come to near room temperature before doing any searing/cooking. What I usually do is set the meat out for thirty minutes to an hour (if it's still cold, it's not room temperature, unless you’re in a really cold room--you know what I mean).# TO BUILD A FIRE - MAKING LAVA FOR THE SEAR: Jack London died long before the Egg had gained popularity in the New World, but man would he have appreciated this experience. Building a good fire took me a couple of weeks of practice. I only met success once I learned the secret: patience. As you might have perceived by now, cooking with the Egg is an experience, a journey--not a quick 21st century mouse-click. It usually takes me about 15-20 minutes before I have brought the Egg to life. What does this look like? Hot, yellow glowing coals, or, as Cameron says, "glowing lava." You don’t want to see much black. Now, all 20 of these minutes are not spent standing by the Egg (although, with a nice cold Corona, I highly recommend it). The last 5-10 you’re just letting the coals turn into lava.Okay, so, how do you start? There are competing methods used to make a fire in the Egg--the BGE forum suggests a few, and I’m sure your video suggests a method as well. Feel free to use whatever method you like, but I’ll share with you the method that’s been working well for me.To start the fire, I’ve been using these self-striking starters which I buy at Kroger. They appear to be wood particles held together by a paraffin binder. You can get them at most grocery stores I believe. You can also use those lighter cubes called Encendedores--they work well, but I would use two. The important thing is not to use a huge starter piece that will take forever to burn away. The self-striking starters (which are like 5”x2”x0.5”) work really nicely. Before you light your starter piece, put two small, skinny long pieces of lump on the bottom of your fire box. (The firebox should be clean and your grill grate is off at this point.) You will essentially be making a bridge between these two pieces with your starter piece--hence, they act as shims to let air flow underneath your starter piece to help it burn more efficiently.Now, make sure your bottom air vent is completely open. Light your starter piece and hold it vertically (I use tongs) so that the fire climbs it and the entire piece catches on fire. Now, make your little bridge across the two small pieces of lump. Next, starting with large pieces of charcoal, make a pyramid on top of the starter pieces--just 5 or 6 pieces. Let these get burning well, then start to add more charcoal, 5 pieces or so at a time (more as the pieces get smaller), taking care not to smother your flame. You can gradually use smaller pieces of charcoal as you fill the firebox. Before each addition of charcoal, make sure the previous pieces have started to catch somewhat and that you have a nice flame to set the new pieces into. Continue this process until you have filled your firebox just above the level of the air holes with charcoal. This sounds like a long process, but it’s not. To facilitate your flame, you may want to blow into the bottom vent (I use a small hand-held fan, I’ve heard of some people using hair dryers, which add the extra bonus of preheating your air prior to combustion). This can often cut your start-up time in half (I once brought my Mini up to almost 900 F in under 5 minutes using a handheld fan). Once you have a filled firebox with a good flame (not a smoldering mound of charcoal), you can leave the bottom vent open, replace your grill grate, (put your skillet on the grill grate if you’re going to sear in a skillet), close the Egg, leave the top vent completely uncovered, and walk away. It usually takes me at least 10 minutes or so to get to this point. Now, you’re trying to get lava temperatures in order to do your sear, so that is why you want maximum air flow. You may want to go prep your meat at this time (see Prepping the Meat) or wait about 5 mintues and then go prep your meat. After about another 5-10 minutes after closing the Egg, you should return to find glowing charcoal inside and probably some flames shooting out of your chimney and a temp gage that is approaching 750F, which is about where you want it (higher is better) to do your sear. You may at this point want to add more charcoal if your level has fallen below the air holes (this is more important when you’re doing a long or high-temperature cook, but less necessary for a short cook like steak). If you smell gasket melting, you are ready to sear your steak (but prep it first!) IMPORTANT NOTE: When running your Egg at these lava temperatures, it is very easy to get flashback when you open the lid. “Burp” your lid several times before opening and STAND BACK. Look at the Naked Whiz’s website for more details on flashback. (Click here to visit the Naked Whiz's page on flashbacks.)# PREPPING THE MEAT: I usually prep the meat about 5 minutes before throwing it on the Egg (if you prep too early, the salt may remove too much juice from the meat). Your Egg should be roaring at adiabatic flame temperatures right about now, so get out your Kosher sea salt, spicy brown mustard, coarse ground pepper, and olive oil. GENEROUSLY shake an evenly-dispersed coating of sea salt on one side of the steak. Okay, what does this look like? Well, cover the surface of the steak but don’t pile salt on salt. Does that make sense? Let’s put it this way, if you go, --Damn, that’s way too much salt,-- then you’ve probably done just the right amount. Remember, a lot of this falls off during the searing process. Now, work the salt into the meat with your fingers. I do this until I can no longer see any white in the salt. Also, work some into the edge of the steak. Next, grind a generous amount of black pepper onto the surface (not as much as the salt, but a decent amount--I usually do about 20-30 turns of the pepper mill). Work the pepper into the meat just as you did the salt. Flip the steak and repeat the salt and pepper. Now, spread a thin coating of mustard on one side, followed by a light coating of olive oil (I usually just dip my finger in the olive oil and run my finger across the surface of the steak, but a lot of people pour olive oil into a spray bottle and spray a nice mist of oil). Stand the steak on its edge (if you flip it completely, the mustard will end up on the plate, not the steak) and repeat the mustard and olive oil on the other side. Keep the steak on its edge and let it sit for about 5 minutes. Then, you’re ready to sear.# TOOLS: Okay, you’re about to start handling a hot steak over an even hotter grill. I learned the hard way that the tools you use to handle the meat are very important. I’ll go ahead and tell you that, if I can, I always handle the meat with my hands, even pulling it off of a hot skillet or grill. But, if you have to use a tool, DON’T USE A TOOL THAT CAN PUNCTURE THE MEAT. While spearing the meat is the easiest way to pick it up, this creates holes in the meat from which priceless juices escape while cooking. If I don’t use my hands, I use tongs or a spatula. I guess I prefer tongs since the spatula tends to scrape the rub off the meat.# SEARING THE MEAT: Your meat should be about room temperature now. If it’s still cool, that’s okay--you just don’t want it cold and stiff. Now, I've tried searing on the grill grate in its normal position, on the grill grate with the grate sitting basically on the coals, and in a cast iron pan that has come up to lava temps with the Egg. If you're into char crust, the skillet is your best bet. I didn't notice a big difference in how close the grate was to the coals except that it is just plain easier to sear on the grate in its normal position. If you do use a skillet, use a cast iron skillet--don’t use a "nice" skillet. The first time I seared a steak I used our $100 Caphalon skillet and ruined it converted it into my steak-searing skillet. For searing in a skillet, you can put the skillet on the grill grate as you’re waiting for the Egg to come up to lava temps, and the skillet will follow suit. Open the Egg slowly, and throw the steak onto one side of the skillet. Let it sizzle and smoke for at least a minute--I usually let it go 90 seconds. There will be flames all over the steak, but don’t start to panic thinking that you’re burning the crap out of your meat. It’s gonna sizzle and it’s gonna smoke like hell, and the seared side WILL get black in spots, but this will form the tasty crust of your perfect steak (if you don’t like the black crust, you can always flake it off). After 90 seconds (if you’re brave), flip the meat (DON’T USE A FORK TO FLIP!). If the skillet is big enough, sear the other side of the meat in a different spot on the skillet so that you get a hot spot on the skillet. After searing the second side, take your meat out of the skillet and set it on a plate. When the smoke clears, you will see that you have a beautifully seared steak. For searing directly on the grill grate (which is what I always do these days), do the same thing, except substitute the words "grill grate" for "skillet."# HUNGRY YET? BE PATIENT!: Now, the second most important step--letting the meat rest. I learned this important tidbit from a friend of mine who has been a chef at several well-known steak houses, including Pappas Bros. here in Houston. Meat is mostly muscle that will contract and tighten during the searing process. For a tender, juicy steak, you must let the muscle in the meat relax before you cook your steak at a lower temperature. After much experimentation, I have found that the optimum resting time for a steak is 20 minutes. Any longer than this and the juices start to run out of the meat. So leave the steak on a plate in your kitchen and walk away (if you have a dog, you may not want to walk away) .# QUELLING THE FIRE--PREPARING FOR THE MAIN COOK: After having seared your steak and while your meat is resting, you need to start bringing the Egg down to cooking temperatures. Close the bottom vent until it’s open about 1.5". Close the top of the Egg and move your daisy wheel until about 0.5" of the top opening is exposed. Also, fine-tune the shutters on the wheel to about 50% open. Wait a few minutes and the temperature should begin to fall. Your target temperature is going to be 400 F. This is the part that takes practice. You shouldn’t have to adjust the bottom vent, but you may have to play around with the daisy wheel to get your temperature stabilized where you want it. The only time I would adjust the bottom vent is to open it up and blow air in if my temperature has dropped below 250 F and fails to recover, or to close it off if my wood chunks have caught on fire or I’m having flame-ups. Hopefully during the 20 minutes your steak has been resting you have stabilized the Egg at around 400 F. Once there, pick out three fist-sized mesquite wood chunks. Have them handy. When you’ve approached the 20th minute of your resting time, open the Egg, remove the grill grate CAREFULLY using tongs, place your wood chunks on the perimeter of the coals (not in the middle), and put your grate back on. Close the Egg. You will notice now that your temperature has dropped probably below 350 F, but it will recover once the lid is closed. If it struggles to recover, open the bottom vent and blow some air in. You may also need to adjust your daisy wheel at this time (it moves just about every time you open the lid). Let the Egg stabilize at 400 F. Shortly thereafter, you should start getting a nice billow of smoke out of the top vent. YOU’RE READY TO COOK!# COOKING--THE PACE QUICKENS: Now the fun part. Just before doing the main cook on the steak, I usually reseason with the salt (lightly this time) and ground pepper on both sides. After reseasoning, take your steak outside. If your Egg is around 400 F and billowing smoke, you’re ready. Open the lid quickly, throw on your steak, and close the lid quickly. Your temperature should stabilize back around 400 F, but if it goes a bit lower, don’t be too concerned--you’re cooking direct by radiant heat from the coals; dome temp is not as critical, but just acts as a good gauge of how much radiant heat your coals are providing. Now, here’s where you have to experiment to your liking. I like my steaks medium-rare; that’s pretty red in the center. To accomplish this, I cook a 2" steak at 400 F dome temp for about 4 - 5 minutes/side (for medium, try 5 - 6 minutes a side). So, wait about 4 minutes, then open the lid quickly and flip your steak, close the lid. Remember, use your hands or tongs to flip the steak if you can—don’t puncture the meat. After 4 more minutes, the steak should be "done." I’ve never used an instant read thermometer to see at what internal temp I’m removing the steak, but 145 F I think is about the cutoff for medium rare (sometimes this is more medium than medium-rare). Of course, you would want to remove the steak at a temperature below 145, because the temperature will rise probably 10 degrees or so from the time you take it off the grill to the time you cut your first slice. But whether you cook by time or temperature, remember it’s always better to go too rare, because you can always throw the steak back on the Egg and cook it longer. So, start at about 4 minutes per side for a 2" steak, then experiment to your liking. (I should insert a comment here--I cook on a Medium Egg, but this past weekend I cooked 4 fillets and 4 strips on my dad’s Large Egg, and found that the time is a little bit different for his larger Egg. You may need to experiment here with time--but once you get it right the first time, you should be able to duplicate your efforts, provided you are consistent with your steak thickness and grill temperature. When cooking several steaks for large groups, I would suggest investing in an instant-read thermometer (I wish I had had one this past weekend). When using most of the grill space, you’ll inevitably have some spots that are hotter than others (this is what happened to me), so a quick prick with an instant-read probe is your sure-fire bet to pleasing your guests.)# THE MOMENT YOU’VE BEEN WAITING FOR: Remove your steak from the Egg, let it sit for about 2 to 3 minutes to redistribute the juices internally, then slice it thinly and enjoy. You should experience the best home-cooked steak of your life, and probably a steak that is better than what you can get at most nice steak houses. ENJOY!Preparation Directions:Marinade - In a shallow pan large enough to hold all of the chops, stir together 4 Tbs lemon juice, 2 tsp salt, 1 tsp white pepper, and oil. Place room temp veal chops in the pan, coat with the marinade on both sides.After 15 minutes, turn the chops and recoat. Remove after another 15 minutes.Chive cream sauce - Steep the chives in the wine for 15 minutes.In a saucepan over medium heat place the cream, chives and wine, and 2 Tbs lemon juice. Simmer until reduced by one third.Keep warm over low heat. Stir in ¼ tsp salt and 1/8 tsp pepper just before serving.Cooking Directions:Prepare the EGG for high temperature searing. Make a good hot fire as you will need to rapidly reach 700F+ after closing the lid when you insert and turn the chops.When the dome gauge reaches 700F, sear the chops for 1 minute and turn. When temp reaches 700F again, close down vents, turn the chops, and wait for 10 minutes.Remove and serve with cream sauce.Special Instructions:Veal chops only provide a few morsels per chop. Figure 2-3 chops per person. We tend to serve this meal with a salad, scalloped apples, green beans almondine, and a potato (your choice). It tends to be a pricey meal, but well worth the effort for that special occasion.I'd like to add a special thanks to my wife for helping me with this meal. I wouldn't have done it without her - Spin.Preparation Directions:Drain sauce from beans.Fold together all ingredients in a large bowl.Transfer to an aluminum baking pan. A disposable aluminum foil pan works well.Cooking Directions:Place uncovered baking pan in the Egg.Smoke using Apple, Hickory, or Oak wood at (225-275°F) for about 90 minutes or until heated through. Experiment with different woods.Special Instructions:You can substitute skinned red peppers for the green peppers.HINT: Save some of your next pulled pork or brisket to use in this recipe.Preparation Directions:In skillet cook bacon until crisp, add onion and cook until tender but not browned, drain.Combine all ingredients in a 3-quart casserole.Cooking Directions:Cook uncovered on BGE for 1.25 hours at 400.Or, cover and cook in oven for 1 hour at 375, uncover and bake 15 more minutes (omit .5 cup of water if cooking in oven).Preparation Directions:Sort beans carefully. Soak overnight in cold water to cover, then drain and rinse well.Put beans in a saucepan and add enough water to come about 1 ½ inches above them.Add the thyme, fennel, garlic, bay leaf and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 to 1 ½ hours or until beans are tender but not mushy.Drain beans and rinse under cold water for 1 minute to stop the cooking process. Drain again.In a large bowl, combine remaining ingredients and mix well. Add beans, toss, cover and refrigerate. Keeps 4-5 days. Serves 6-8.Preparation Directions:Soak the beans overnight, then parboil for 20-25 minutes in enough water to cover, mixed with the baking soda. You’ll know they’re ready if you pinch a bean and the shell comes off. Rinse the beans well in cold water.Cooking Directions:Cut the salt pork into quarters. Place three of them in the bottom of a 2 quart bean pot. Add the beans. Place the last quarter of salt pork on the top of the beans.Mix the remaining ingredients with enough hot water to make the molasses pour easily and ad to the beans, reserving a little. Bake in a 300° F oven for 6 hours adding the reserved liquid in small amounts to keep the beans covered.Special Instructions:Added note: I HAVE NOT TRIED THIS RECEIPT ON HUMPTY...yet. These could be done on any oven proof pot. It just seems that a real bean pot has something to do with the slow cook time and the overall taste.Preparation Directions:Fry the bacon then cut it up into 2" pieces,dice the onion,saute the onion in some of the bacon grease until it is burned alittle,pour the beans into a BIG bowl,add the bacon and onions to the beans,a couple of spoons of molases and brown sugar (2 or 3 or until it smells good to you)squirt some ketchup and mustard in (again until it suits you)Last but not least add EWPPR until your beans start to smell like chili instead of beans.Cooking Directions:Take half of the final mix, put it in a bread pan cover it with foil but leave the sides open so the smoke can get in, throw a couple chunks of hickory on the EGG and let it go for a couple of hours at 225Special Instructions:Be sure to burn the onion slighltlyInstructions:Drain pintos and brown meat and onion together and save the bacon grease to put in the beans.Mix remaining ingredients.Blend all and bake at 350 degrees from 30 minutes up to 2 hours, covered. The longer you bake this, the better it is.(I found a bag of Ken Stone\'s Smoked Pintos. Couldn\'t be beat!!Preparation Directions:Mix all ingredients and pour into a kettle, or Dutch Oven if you have one.Cooking Directions:Heat uncovered @ 275-300 grate temp.,indirect, with a couple of chunks of your favorite wood for flavor, for 3-4 hours or until liquid decreases to desired consistancy. I like mine on the drier side, more like Boston baked beans. Do not stir during cooking. When done, they will appear dark on the surface. This is the smoke laying on top. Stir to mix smoke into beans and serve hot.Special Instructions:My customers seem to like more 'smoky' beans,but you can adjust wood smoke to you liking.Preparation Directions:Soak beans in 4 cups of water with ½ teaspoon of soda overnight.Drain, put back in pot with 5 cups of water and cook until tender (about one hour).Drain and save cooking liquid.Put beans in a cast iron Dutch oven and add the molasses, brown sugar, vinegar, dry mustard, and meat. Pour all the cooking liquid over the beans.Cooking Directions:Place the Dutch oven uncovered in the BGE on top of fire bricks.Use your favorite wood for smoking. Keep the temperature between 150 and 200 for about 1 hour, less time for less smoke flavor. (If not using wood smoke, start baking at 300 degrees for a total of 3 and ½ hours.)After smoking, bring the temperature to 300 degrees gradually.During the 3 and ½ hours at 300 degrees, stir at hourly intervals.Remove the Dutch over from the BGE when the beans are about the consistancy of a thick stew. Cover the Dutch oven and let the beans rest. The rest of the liquid will be absorbed by the beans.Special Instructions:Like most stews or cassoulets these bake beans are better the second day.Preparation Directions:Smoke chicken on the BGE til well done- when cool remove the skin and pull the meat off the bones, shredding it like pulled pork. Put aside.Cooking Directions:Place all ingredients in a large pot and bring to a boil on medium heat 300°FReduce heat when boiling and allow to simmer for ½ hour until flavors are blended.Remove bay leaf and adjust flavors with salt, pepper, hot sauce, vinegar or additional "liquid smoke" if desired.Special Instructions:Additional chicken broth or water may be added to get the right consistency.Cooking Directions:Brown the meat (not just gray) with half the onions and garlic in a Dutch oven on the stove, stirring often to keep the onions and garlic from burning. If it starts to stick, add more oil. Add the rest of the onion and garlic and all the rest of the ingredients until well mixed and it just starts to boil.I put the pot in the Egg (at ~300*) on a pizza stone for about 2 hours stirring every 20-30 minutes until I'm confident it won't burn. Without the top on the pot, you will get some smoke flavor in the chili, but not much. I add a lump of hickory when placing the open pot in the Egg and it seems about right. You can experiment and find out what amount (if any) suits you. [I have the pot sitting on two firebricks (bottom wrapped in foil) and the temp at about 350 degrees. I used Mesquite chunks rather than the hickory only because I didn't have any hickory. After about 1 hour, I lowered the temp to ChefRD's suggested 300 degree mark.]Special Instructions:You can add water to make it the consistency you like. (I prefer thick and chunky, but you do it like YOU like it.)HINT: if you first wrap the bottom half of your Dutch oven in foil, then you won't have a hard time cleaning the smoke film off after it comes out of the Egg.Text in brackets [ ] indicate a comment by Gordon F. WeisDirections:Put water and all ingredients except meat into saucepan and stir well.Add meat, breaking it up with your fingers as you go.Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it.On the EGG, bring the cooker up to about 350. Allow the chili to cook until texture is the way you want. It may require adding more water and allowing it to cook off.Preparation Directions:Cook meat on BGE until done.Cool meat and cut meat into large chunks.Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion.Cooking Directions:Place onion and meat back into the pot and add one large can of tomatoes - juice and all. Add corn, vinegar, and seasonings. Simmer a few minutes. Add the beef broth to the meat until it reaches the consistency of stew.Special Instructions:Serve over white rice or bread with dill pickles on the side as a condiment.Cooking Directions:In a large pot, heat oil and brown meat well on all sides.Drain and add all other ingredients.Bring pot to a boil then reduce heat to a simmer and cover.Stir occasionally and add a little water if needed.Simmer for 3 hours before serving. Really good if you let it sit in the fridge over night and re-heat the next day.Preparation Directions:In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender.Add broth, potatoes, carrots, salt, pepper and dill weed; bring to boil.Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender.Stir in corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield 8 servings(2 quarts)Preparation Directions:STIR together sour cream and cilantro. Cover and chill until ready to serve.Cooking Directions:SAUTE onion in hot oil in a Dutch oven over medium heat 7 minutes or until tender, add garlic, add garlic, and sauté 1 minute. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes.PROCESS 2 cups bean mixture in a food processor or blender until smooth. Return bean puree to Dutch oven. Stir in pork, and simmer 10 minutes. Stir in lime juice.Top each serving with shredded cheese and a dollop of sour cream mixture.Directions:Brown ground beef, garlic bud, green pepper, and red onion in bacon drippings.Add chopped tomatos, cloves, chili powder, salt, bay leaf, tabasco and beans.Simmer 2 hours in AWESOME Big Green EGG for AWESOME SMOKED CHILI.Preparation Directions:Place Meat in large heavy pot.Season with salt and pepper.Add Onions and cover with water.Cook until meat falls from bones (several hours).Remove from heat and allow to cool.Tear meat into shreds and return to stock.Cooking Directions:Add next 8 ingerdients and cook 1 hour, stirring occasionally to prevent sticking.Add all remaining ingerdients and cook over low heat until thick.Special Instructions:Instead of boiling the meats, I like to smoke them in the BGE then, procede with the remainder of the recipe.Preparation Directions:Heat BGE to 375 (roughly)Grease an 8x8x2 square panplace apple slices in panmix remaining ingredients throughly (I recommend using a fork when the butter is added)sprinkle topping evenly over applesCooking Directions:Bake for about an hour or until apples are tender and topping is golden brown.Special Instructions:Best if served warm and good with ice creamDirections:Get the grill up to 400 degrees F.Line a 10" cast iron frying pan with aluminum foil.Butter thefoil lining liberally and set it aside.In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend.Add the vanilla extract, eggs, oil, and milk, and stir until well blended.Add the apples and stir to thoroughly coat them with the batter.Spoon the mixture into the prepared frying pan.Place the pan on some firebricks or a pizza stone and cook until fairly firm and golden, about 25 minutes.Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.Pour the topping mixture over the cake in the pan.Continue cooking the cake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.Remove the pan from the grill and then lift out the cake by grabbing the tinfoil and place on a rack and allow to cool for 10 minutes.Then pull the tinfoil down by holding the cake edge with one hand and pulling the tinfoil down around it. Serve at room temperature, cut into small rectangles.Preparation Directions:Put grid in Egg.While Charcoal is ramping up to 350 F temp, stir together butter, brown sugar, walnuts, coconut, vanilla, liquere, and cinnamon in medium mixing bowl until well-combined. Note: this topping may be made up to 2 days ahead, covered and refrigerated.Cut stem ends off bananas. Carefully cut bananas into even halves lengthwise. Do not peel them.Place cut bananas on baking sheet, skin side down.Cooking Directions:Spread topping on banana halves, allowing about 2 Tablespoons per banana half.When bananas have been topped and Egg is at 350 F, place halves on grid, skin side down, leaving ½ inch space around each.Close lid. Top vent should be quarter way open. Bottom vent open about ¼ to ½ inch. Temp is forgiving with this recipe but should keep a range between the 325-350.Cook 17-20 minutes. Finished bananas will pull slightly away from sides of skins and coconut will be slightly crispy. Skins will be dark brown. Do not let coconut blacken. A little charring around edges is okay.Remove bananas with long spatula. Allowing 2 halves per serving, place on plate and top with scoop of ice cream, dollop of whipped cream and an additional dusting of cinnamon, if desired.Special Instructions:Before spreading topping mixture, if it seems loose,add more coconut.Use firm bananas for best results.Use of wood chips is not a good idea; heavy smoke taste to be avoided.Banana halves closest to edge of grid will cook a little faster.Nuts must be finely chopped to spread properly./9j/4AAQSkZJRgABAQEASABIAAD/2wBDAAYEBAQFBAYFBQYJBgUGCQsIBgYICwwKCgsKCgwQ DAwMDAwMEAwODxAPDgwTExQUExMcGxsbHCAgICAgICAgICD/2wBDAQcHBw0MDRgQEBgaFREV GiAgICAgICAgICAgICAgICAgICAgICAgICAgICAgICAgICAgICAgICAgICAgICAgICD/wAAR CADwAUADAREAAhEBAxEB/8QAHAAAAgMBAQEBAAAAAAAAAAAABQYDBAcCCAEA/8QAThAAAQMC BAMFBQQGBwUHBAMAAQIDBAURAAYSIRMiMQcUMkFRI2FxgZEVQlKhJDNikqKxCBZDU3KCkyU0 Y3PBF1SDo9Hh8TVEZLKzwvD/xAAaAQACAwEBAAAAAAAAAAAAAAACAwABBAUG/8QAMhEAAgIB BAEEAQMDAwUBAQAAAAECEQMEEiExQRMiUWFxFDKBQpGhBWLBFSOx4fBS0f/aAAwDAQACEQMR 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hvS9Bfo61dXYSg8z8eE7zD5LxVQf0T3I/DLy5qdNFmx6qevCQS1I/wBJ3T+ROJ6L7XJfqfIP VT3IshTM1CmHW/G0sEL+mFNMZFoMQosuQ3oaHAZ8yPEficRRoK2wtGo6GgE6bp9+I2EonMui 079eGe7vJ3D7BLS/qm2AjJroJwTKkedmBT2hLrdQQnwmYn2g+D7elz88N9f55Eej8FmVmiXT tH2lEeYSTbWVJksn/NyOD5nA/wDbl1wXunHvkCzc8RUzJD62kTltgCmdRHbUerikKAKlD7t+ mDhGMfsHJJy+kKo75U5a5ctxTilm6lqNyTim7KoLR4l7JSNvLFBJDHAp6GkBSv8A5OAbGxiG IkF+Q4nkv+FHkB6nFJWFJ0f/2Q==Preparation Directions:Combine cinnamon, allspice, ginger, nutmeg and cloves. Store in an airtight container until ready to use.Combine rum, brown sugar, honey, orange juice, lime juice.Cut large fruit into 1-1.5" chunks.Leave strawberries (or other small fruit that you may be using) whole.Thread fruit onto skewers (if you're worried about the fruit spinning on the skewers, use two skewers per kabob).Baste kabobs with the rum marinade.Dust kabobs with the spice mixture and confectioner's sugar.Cooking Directions:Heat BGE to around 400-450F and grill the kabobs until the fruit begins to show grill marks (around 4-5 minutes).Turn and continue to grill until the fruit has softened and browned (about 2-3 more minutes). If you like, you can drizzle the leftover marinade over the fruit before serving.Special Instructions:Mangoes have a pit that is like a large flat vertical disc. Hold the mango so that the narrow end is up. Cut on either side of the stem down the longer sides of the oval (you should be able to tell by looking which way the flat pit runs down the middle of the mango -- if you guess wrong, you'll figure it out quickly!) to give you two pitless pieces. Peel the pieces and cut into chunks. You can try to cut more of the meat away from the pit, but you may not be able to salvage it.Preparation Directions:Preheat BGE to 450-500F (or just leave it there after you do your steaks!).Cut the top and rind off the pineapple and core it. Slice it into discs about 3/8" to ½" thick.Place melted butter (you can melt it on the BGE in a cast iron skillet or on the stove) in a shallow dish. Mix sugar, cinnamon, lime zest and cloves in another dish.Dip each pineapple slice in the butter and give the excess butter a chance to drip off a bit. Next dip the slice in the sugar mixture to coat lightly.Cooking Directions:Grill the slices for about 5 minutes per side or until they are browned or even slightly charred.Remove from the BGE and place on a serving plate. Serve immediately. If you want to, sprinkle the slices with dark rum right after taking them off the BGE and serve with ice cream.Special Instructions:If you really want to show off and have already lost your arm hair from cooking too many steaks, try this: Put about ½ cup of the rum into a small skillet. Warm it for a bit over the (open) top vent of the BGE until it is just warm (look for the very first wisps of "steam" to come from it -- if it is boiling, this won't work!). Hold the rum away from your face and hold a flame over it (the rum, not your face). Use a long match or long butane lighter. The rum should ignite. Pour this over the pineapple and serve immediately (you might want to blow it out just prior to eating it). Note: I will not accept responsibility for lost arm hair, facial hair, or any carpet damage caused by outlandish attempts to show off one's cooking prowess, but I will admit that playing with fire *is* pretty darn fun sometimes . . .Preparation Directions:Line 4 ½ quart casserole dish with pie crust. Mix all ingredients together and pour into casserole.Cooking Directions:Bake at 350 F until golden brown, approximately 45 to 60 minutes.Preparation Directions:Line bottom and sides of 9x13 pan with waxed paper.Cooking Directions:Mix pumpkin, eggs, milk, sugar and cinnamon.Pour into pan. Mix dry cake mix with nuts.Sprinkle evenly over pumpkin mixture.Spoon butter over cake mix evenly.Bake at 350 degrees for 50-60 minutes.Cool, invert on tray. Remove wax paper.When completely cool, mix cream cheese, Cool Whip, and confectioner's sugar for frosting. Frost, then refrigerate.Preparation Directions:Combine first 11 ingredients in a saucepanCooking Directions:Bring to a boil over medium heat and stir until sugar is dissolvedSimmer until most liquid is evaporated and chutney is thick (25 minutes)Mix in the almondsChill and serve coldSpecial Instructions:I used this chutney as a stuffing for a pork loin but it was also good as a dip on crackers or with cheese.Preparation Directions:Wash, remove stems and half jalapeno's lengthwise. Only cut the stem off, don't cut the end of jalapeno off to remove the stem. Remove seeds and veins (leave veins in if you would like a hotter ABT).Use left over pulled pork, or prepare a small shoulder (2lb) for this. Besides pulled pork you can use any meat. Hamburger, or wedges of italian sausage work well also.Cut lengths of bacon strips just long enough to wrap around jalapeno half about twice.Fill jalapeno halfs with cream cheese, top with a small amount of pulled pork and wrap the whole thing with a peice of bacon. I usually hold bacon on top of end of jalapeno and wrap around the middle and come back up over top at other end. Hold bacon ends in place with ½ toothpick each end.Cooking Directions:Get cooker at 325deg steady. You are wanting to get bacon cooked without burning up the jalapeno's. I use a raised grid, and place the jalepeno's on a veggie rack allowing for easy removal when done.Smoking these are even better. Maple wood and Hickory work well.Allow 30 - 40 minutes for bacon to be done. Check them half way through and rearange as necessary to prevent any hot spots burning any.Special Instructions:Cream cheese will not melt out unless the jalepeno is tipped over. After removing from grill let them set for about 10 minutes to let the bacon crispen up. Otherwise eat as soon as you are able to. 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Salt when cooking. Cut as soon as cool enough to touchmix wet ingrediants together. Add sugar and vinegar to sweeten and sour. Put these on potatoes while they are still a little warm. Refrigerate overnight is best.After cool or next day add:Boiled eggsChopped onionsfinely chopped celeryRadishes for colorGreen pepper if you like itIf salad is too dry add more mayo.Preparation Directions:Mix olive oil, vinegar, sugar, and seasoning packets together about four hours before serving.Shake often until well blended.Just before serving layer brocoslaw, nuts, seeds, scallions, and the crunched ramen noodles.Pour dressing over top.Toss and serve at oncePreparation Directions:Cook the Uncle Ben's according to package directions. You may have difficulty finding the "Brown and Wild Rice Mushroom Recipe" which is one of their six offerings. I have made it with just the "Original" and while it is great, the "brown and wild" is far superior in this dish. I even had to have a buddy ship me 8 boxes from Texas where it is made!Cook the almonds and nuts in a skillet with a two or three pats of margarine over a medium heat until brown. Be careful not to burn them.