Wash, remove stems and halve jalapenos lengthwise. Only cut the stem off, don't cutthe end of jalapeno off to remove the stem. If the jalapenos are pretty fresh. you canpull the stems off fairly easy. Remove seeds and veins (leave veins in if you wouldlike a hotter ABT).Fill jalapeno halves with cream cheese, then top with a cocktail wiener. Put the twohalves together and wrap the whole thing with a piece of bacon. Secure each end ofthe bacon with a toothpick.Sprinkle a liberal amount of DP Red Eye Express rub all over the surface of thebacon.Stabilize egg at 350° with a raised grid.Place a drip pan on regular grid to catch the drippings.Put 2-3 chunks of wood on the coals and place ABT’s on the raised grid.Cook about 45 minutes, then turn them over to crisp up bottom side of bacon, andcook for an additional 15 minutes.Allow to cool several minutes before serving.Preparation :Chop shrimp fine (or process in food processor) until only a few chunks remain.Set aside.Thoroughly combine butter, cream cheese, sake, Moon Shadows rub, and chipotlepowder.Add minced onion and shrimp to butter mixture, stir to thoroughly combine.Spread a scant teaspoonful on each crostini, and serve.Note:May be made ahead and refrigerated. If refrigerated, allow to come to roomtemperature (about an hour) before serving.CrostiniSlice a baguette or Cuban loaf into quarter-inch slices. Brush both sides of each slicewith oil, or spray with cooking spray. Place directly on grill; check after 1 minute.Flip and grill until grill marks appear. Remove and spread with shrimp butter..Preparation :Add all ingredients in the shot glass, then.........down the hatch, no chewing!!Cocktail Sauce :Preparation :Coat pineapple rings with turbinado sugar, set aside. Grill sausages at 350° untilinternal temperature is 140 degrees. (Tip: poach sausage first; grill only until heatedthrough and grill marks appear). Remove and wrap in foil until ready to serve.Raise egg temperature to 400° and grill pineapple rings just until grill marks appear(about 5 minutes per side). Remove and cut into cubes.Cut sausages into coins. With a toothpick, spear a pineapple cube and a sausagecoin; serve.Preparation :Preheat egg to 400° dome temperature.Configure a 5 qt. Dutch oven for direct cooking.Add chorizo & sauté 3 mins. Add onion and sauté 5 minutes, stirring occasionally.Adjust egg to achieve eventual 300° dome temperature.Stir in chicken broth, add remaining ingredients and simmer, (partially covered) forapproximately 90 minutes, stirring occasionally (the liquid will reduce and thicken).Preparation :In a bowl, stir together dry ingredients, then cut in shortening with a fork.Make a well in the center and pour in buttermilk.Stir dough with fork till it clings together.(depending on the flour itcould take more buttermilk).On a lightly floured surface, knead dough GENTLY for ten to 12 strokes(kneading too hard or too much will cause heavy biscuits).Gently roll out to 1/2 inch thickness. Cut with 2 1/2 inch biscuit cutter,dipping cutter into flour between cuts.Transfer biscuits onto baking sheet. Bake in 450 degree egg indirect, 10-12minutes until golden brown.PreparationPreheat egg to 350° with an indirect setup. Grease 2 (9x5 inch)loaf pans.In a large bowl, combine the Amish bread starter with all the remainingingredients. Mix well. Pour into prepared loaf pans.Bake for 50 to 60 minutes.The starter is best to get from a friend, because it takes on a taste allit's own when passed from friend to friend. They say it's the air andnatural yeasts found in everyone's home. I know the longer the starter isalive the better it tastes. My Aunt had one of these on her counter foryears.The Starter :NOTE: Do NOT use metal or reactive utensils or containers during the 10days..Day one: (Stir mixture this day if you get it from a friend and skip today 2).In a plastic or Glass Bowl:Add one package of Instant Dry Yeast to 1/4 cup of warm water. Turn on yourtap and let it get hot. Let the mixture sit for 10 minutes.In another plastic or glass bowl:Combine one cup of sugar, with one cup of flour. Mix well.Add 1 cup of milk, stir till mixture is smooth. Add the yeast mixture and stir well.Cover and sit in a warm dry place. (if it bubbles over pour into a biggerglass or plastic container).Day 2, 3, 4Stir the mixture once a day till smooth.Day 5Add in one cup flour, one cup sugar, one cup of milkDay 6, 7, 8, 9Stir once a day till smooth.Day 10.Add in one cup flour, one cup sugar, one cup of milkOn this day put one cup aside for your bread above. Give 2 cups tofriends. One cup to start the process over.You can freeze the starter. It will take 3 hours to thaw and be readyto start the process over.I hope you have lots of friends.. :)This starter can be used in any recipe that calls for a SWEET Starter. Try itin your favorite pancake recipe; just reduce the baking powder. This is whymy Aunt had one on her counter.Preparation :Preheat the Egg indirect to 425 F. degrees. Lightly grease and flour 5 qt.dutch oven.In a large bowl thoroughly combine all the dry ingredients. Cut in thebutter until the flour is crumbly.Add the buttermilk to form a sticky dough.Place on floured surface and lightly knead (too much allows the gas toescape).Shape into a round flat shape in 5 qt. dutch oven and cut a deep cross in thetop of the dough.Cover the dutch oven and bake for 30 minutes. Remove cover and bakefor an additional 15 minutes.The bottom of the bread will have a hollow sound when tapped to show it isdone.Cover the bread in a tea towel and lightly sprinkle water on the cloth tokeep the bread moist.NOTE:This bread does not last long. It is traditionally made daily. Ifyou want a traditional White Irish Soda Bread eliminate the wheat flour anduse 4 cups of white flour.Preparation :Set up egg for an indirect cook.Stablilize at 350° dome temperature and make sure there is no smoke (this maytake a while).Mix everything, except the coconut, together and pour 1/2 of the mixture into agreased bundt pan.Carefully lay a ring of coconut around the center of the mixture (avoid getting nearthe edges).Pour in the remaining 1/2 of the cake batter.Bake at 350° for 50-55 minutes.Drizzle cooled cake with Coco Lopez or Cream of Coconut.Preparation :Preheat egg to 350° and set up for indirect cook.Spray a 9 inch square baking pan with nonstick spray.Combine the flour, sugar, 1/3 cup of cocoa powder, baking powder, espressopowder, baking soda and salt in a large bowl. Make a well in the center and pour inthe milk, melted butter, and vanilla. Stir until just blended and spoon the batterevenly into the baking pan.Combine the brown sugar and the additional 1/4 cup cocoa powder in a small bowl.Sprinkle mixture evenly over the batter. Gently pour the boiling water in a zigzagfashion over the top; do not stir.Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30minutes. Cut into 9 squares and serve warm or at room temperature.Serve with ice cream.Preparation :Stabilize BGE at 350° with plate setter (legs down), pizza stone on plate setter, andceramic feet, or other spacers, on pizza stone.Mix all ingredients well, then pour into a 8”x8”x2” pan.Place pan on spacers and bake 30-35 minutes or until a toothpick inserted in centercomes out clean.ProceedureStabilize egg at 350° with plate setter (legs down).Drain fruit well. Crumble macaroons into small pieces.Slice bananas and sprinkle with lemon juice.Mix all fruit together.Layer fruit and macaroons in a deep casserole dish. Sprinkle with brown sugar anddot with butter. Pour Amaretto liqueur over top.Place casserole dish on platesetter and bake for 30 minutes.ProcedureSpread butter on each slice of bread.Cube each slice of buttered bread and spread in 9x13 baking dish.Sprinkle with sausage and top with cheese.Combine eggs, milk, mustard, and pepper and beat well.Pour over bread and chill overnight.Stabilize egg at 350° with grid on plate setter (legs up).Place baking dish on grid and bake for 45-50 minutes.* The breakfast casserole recipe was from a post by TRex on 12/25/06.Preparation :Preheat egg to 400° dome temperature.Scrape rind off top of each wheel of brie to expose cheese and set aside.Heat olive oil in sauté pan (or cast iron skillet) and add garlic, cooking until softenedbut not browned.Add green onions, peppers, thyme, vinegar and sauté for 5 minutes, stirringoccasionally. Remove from heat and salt & pepper to taste.Place the maple plank on direct grill and listen for it to “pop” (about 8-10 minutes).Divide the pepper mixture evenly on top of brie wheels and place on plank.Close lid and bake for 8-10 minutes until cheese begins to melt... (or the plankcatches fire, as in Chubby’s case!!).Serve with slices of crusty bread or crudites.Procedure :Place chicken thighs in a ziplock bag and pour in about 1/2 cup of Grillmeister’sSeasoning (you may need more than 1/2 cup-just enough to soak the thighs, notsubmerge them). Put thighs in refrigerator for about one hour, turning often.Remove thighs from the marinade and sprinkle on the Red Rooster Rub (bothsides).Preheat egg to 400° dome temperature. Cook thighs direct on a raised gridfor about 20-25 minutes, flipping every few minutes, until they reach aninternal temperature of 175°.Remove thighs to a plate and cover with foil for 10-15 minutes (this will retain themoisture and produce the juiciest thighs you ever ate!).Take 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.Replace some of the soy sauce that you poured off. Put the cap back on and shakewell. 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.Note : This seasoning can be used anytime you would use Dale’s Seasoning. It’sbetter, though, and doesn’t contain the MSG!Preparation:Preheat your Egg to 350° with inverted plate setter (legs up).Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.Add the ground chuck and sausage (break up into smaller pieces with a woodenspoon). Add 2 or 3 fist-sized chunks of wood to coals.Close lid and cook for about 1 hour, stirring every 10-15 minutes.Remove dutch oven from egg, remove meat and drain on paper towels.Wipe dutch oven dry with paper towels.Return dutch oven to egg, add more olive oil and saute´ onions, green pepper,jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (addwater as needed to prevent drying).Note : After the mixture starts to simmer, you can reduce the dome temperature to-325 degrees. Remove bay leaves, dried chiles, correct seasoning and serve.Preparation :Preheat Egg to 400 degrees.Preheat Dutch Oven or a square baking dish in Egg.Blend dry ingredients in large bowl. Blend milk, oil, and eggs, and add todry ingredients. Blend till all is combined.Use a small amount of Crisco or bacon grease (say about 1/4 tsp or so) intodutch oven or baking pan, brushing it to cover all surfaces well. Place backin oven for a few minutes - you want these hot.Remove pan from egg and pour mixture into the hot dutch oven or pan.Bake (covered) until golden brown on the top, about 20-30 minutes.Fork should go in and out clean.IngredientsCorned Beef Brisket Sliced 1/2” slices (remember to cut against the grain)or more heads of Cabbage - cored and sliced into 1” wedges (1 wedge forevery 3 slices of Corned Beef)White New Potatoes or Red Skin Potatoes cubed (1 or 2 potatoes per 3slices of Corned Beef)Carrots peeled and sliced into 1/2-3/4 inch chunks (5 or 6 chunks per 3Slices of Corned Beef)Onions peeled and cubed. (1 or 2 cubes per 3 slices of Corned beef)Cut off a good sized piece of heavy Duty aluminum foil. (large enough tohold your ingredients x 2 + 4")Preparation :On one half of foil, place 3 slices corned beef spread out some, potatoes, cabbage,carrots, and onions, one or 2 slabs of butter, salt and pepper.Now the fun part. Fold the other half of the foil over the top of the food.Line up the edges.Make a 1/4 - 1/2 inch fold toward the food along the top edge. Repeat foreach side.Repeat the folding step till you are about a half inch from the food on allsides.Repeat till you have all the food wrapped.Cook the packets direct or indirect at 350. The package will swell as itcooks. After 30-40 minutes flip the packets with tongs. Cook an additional 30minutes.Serve!!PreparationPreheat egg to 350 degrees and set up for indirect cook. Line an 8 inch squarebaking pan with heavy duty aluminum foil, extending it 2 inches beyond the sides(to create a handle, so that the bars can easily be lifted out of the pan). Spray thebottom and sides of the foil with Pam or other nonstick spray.To make the crust, combine the 2/3 cup of flour, the vanilla wafer crumbs, the sugarand butter in a medium bowl, stirring until the mixture is crumbly. Press into thebottom of the pan to form an even crust. Bake until firm, about 10-12 minutes.Meanwhile, whisk together the 1 cup sugar and 2 tbsp. flour. Whisk in eggs, eggwhites, lemon zest, lemon juice and lime juice until well blended. Pour over hot crustand return pan to the egg and bake until golden and set in the center, about 30minutes. Cool completely in the pan on a rack. Lift out the whole thing and place ona cutting board. Remove foil and cut into 16 squares. Sift confectioners' sugar ontop (if using).Preparation :Preheat egg to 375° dome temperature for direct cooking.Fit 1 slice of ham in each of the 12 lightly oiled muffin cups (ends will stick up andfold over the edges).Sauté mushrooms, garlic and shallots in oil & butter until mushrooms have renderedoff most of their liquid (about 10 minutes).Remove from heat and stir in sour cream and tarragon (or parsley). Salt and pepperto taste.Evenly divide mushroom mixture into the ham cups and crack one egg into eachone. Garnish with tarragon or parsley and bake (about 10 minutes) until whites areset and yolks are runny (if desired)Remove ham crisps from muffin cups with 2 spoons or small spatulas.Procedure :The day before smoking, place ham in a pan flat side down. Inject in multiplelocations with maple syrup (use more than 1 cup if it will take it).Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).Cover loosely with plastic wrap and put in refrigerator until ready to smoke (Youcan remove ham from refrigerator up to one hour before cooking).Stabilize egg at 250° with plate setter (legs up) regular grid with raised gridattached. Put 3 or 4 good size chunks of wood on coals, then place ham on raisedgrid. Cook until internal temperature reaches 140° (this should take about 5 hours).I, sometimes, inject with more maple syrup about one hour before ham is done.Preparation :Set up egg for indirect cooking at 350 degrees.Preheat large dutch oven in stable egg.Slice ham into good sized slices and brown in dutch oven.Put in sweet taters, brown sugar and butter.Cover and cook till potatoes are tender, about 35-40 minutes.Serve with corn bread.Preparation :All the spices were put in the hot water and stirred well. This mix was then addedto the teriyaki and then the sliced beef was added. I put the mix in a food saver jar,sealed it and put it in the fridge for 18 hours.Because I have a Guru, I used it. This is not a necessity, but it helps keep the tempdead on. I’m shooting for 155 degrees, as this smokes and dries the beef withoutcooking it.My Egg was 58 degrees at start up, 12 p.m. I set the guru pit temp for 100 degreesjust to get it rolling, but not overshooting. By 12:45, the pit temp was 110 degrees. Ilet it hang for 30 minutes, then I moved the setting to 120. By 2:25 pit temp wasand I moved my setting to 145, knowing that it would settle in around 155.Every couple of hours, I carefully use a wiggle stick to clear the ashes and settle thecoals in the can. This inevitably results in coals hitting a new piece of wood, andfresh smoke releasing.At 12 hours my jerky was ready. I let it cool completely and then put small portionsin Food Saver bags. The combination of the salt, dried meat and lack of oxygenmakes for a jerky that will stay safe without refrigeration for more than a month.Preparation :Stabilize egg in the 325°-350° range with a raised grid.Remove membrane, swimmerettes and tail fins from bottom of lobster tails.Paint with melted butter/ garlic mixture (garlic to taste)Shake on generous amount of Old Bay seasoningCook 4-6 minutes a side depending on size and temp (better to undercook slightlythan risk overcooking).Preparation :Combine the chile pepper, chile oil, vinegar, lemon juice, and black pepper in abowl.Put the zucchini, onion, and mushrooms in a zip bag. Pour the marinade over thevegetables. Refrigerate for 1-2 hours.Stabilize egg at 400°.Thread the vegetables on skewers and grill, basting frequently with the marinadeand turning them often. The vegetables should take 12-15 minutes.When they are about ready to take off the grill, brush the kabobs with the marinade,sprinkle with the cheese, and grill until the cheese is lightly browned.PreparationStabilize egg at 350°.Split plantains length-wise (leave peel on).Dot with butter, or pour on some Amaretto.Top with brown sugar.Wrap in aluminum foil (recommend no more than one plantain per package).Place packages on grid and bake for 12 to 15 minutes.Open aluminum packages and check to see if plantains are soft.Slice into bite size pieces and enjoy.Preparation :In a small bowl, mix together the first 11 ingredients (coffee throughsugar).Sprinkle this mixture on the tenderloins.Drizzle the tenderloins with oil and rub it in well.Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).Preheat the egg to 400° dome temperature.Cook tenderloins direct on a raised grid for about 20 minutes, flippingevery few minutes, until they reach an internal temperature of 145°.Remove from cooker and let rest 5-10 minutes before slicing.* This is QBabe’s recipe that I’ve modified slightly by adding TurbinadoSugar and cooking at a higher temperature. I cook this on a regular basisat my dealer and it’s always a big hit even without the Redeye BarbecueSauce (see Sauces section on BGE site) that she recommends.Preparation :Stabilize egg at 350° with a raised grid.Spatchcock the chicken and spice with your favorite rub (see the following web sitefor spatchcock technique : http://www.nakedwhiz.com/spatch.htm).Place chicken on raised grid and cook approximately 1 hour.While chicken is cooking mix both (2) softened blocks of cream cheese to the (1)package of dry ranch dressing.Remove chicken from grill and place a pizza stone on the raised grid.Cool, debone and shred or chop chicken. Mix with Frank’s buffalo wing sauce (useas much or little as you like).Spread cream cheese on whole tortilla, top half of tortilla with chicken mixture, addonion, scallions, cheese, jalapeno or any other garnish you prefer.Fold tortilla in half and place on pizza stone to lightly brown and heat quesadilla,turn and repeat heat process.Using pizza cutter, cut into triangles and serve with salsa or sour cream it you like.We also rolled the tortilla and cut into bite sized pieces. It’s all what you like!Preparation :Stabilize egg at 375° with plate setter (legs up) and raised grid.Rub the roast lightly with peanut oil, then apply the Dizzy Dust.Place roast on raised grid and cook approximately one hour to 135° internaltemperature, mopping every 15 minutes with the whisky mop, and once at 30minutes.Slice against grain on angle after 20 minute foiled rest.Preparation :Combine and mix well brown sugar, pudding mix, butter and half & half.Cut one loaf of dough into small pieces; distribute evenly over bottom of thegreased pan. Drizzle half the sugar and pudding mixture over the top; sprinkle withhalf the pecans.Cut second loaf into small pieces; repeat as above using the remainder of the sugarand pudding mixture and the pecans.Cover and refrigerate several hours, or overnight.Stabilize egg at 325° with plate setter (legs down).Place pan on plate setter and bake uncovered for 50 minutes. While still warm,invert pan onto a cookie sheet or serving platter.Preparation :Stabilize egg at 350°. Grill thighs for 1 hour, turning after 30 minutes.When cool, remove skin and bone, cut into cubes.Combine chicken, green onion, celery, raising and cashews. Mix thoroughly.Combine mayonnaise, honey, sour cream and hot sauce. Stir into chicken mixtureand serve.Note: may be served in lettuce cups. If so, reserve a little dressing to spread onlettuce before placing chicken salad.PreparationRussell's recipe call's for a longer smoke at a lower temp than I could pull off atthe Egg Fest. After dusting with more fresh ground black pepper, I smoked mysalmon with Alder wood for 6 hours starting at 200 and finishing at 250 dometemp.The results were very comparable to a longer cooler smoke! This recipe makegreat cold salmon for appetizers and spreads.Preparation :Combine the mustard, brown sugar, and bourbon.Lay the salmon, skin-side down, on a rack over a drip pan with some water in it.Slather the sauce over the salmon, sprinkle liberally with freshly ground blackpepper, and lay fresh dill on top.Heat the Egg to about 350 or so. I use a stone or firebricks to keep the drip pan upoff the grill just so the pan doesn't burn.For the EggFest 2000, I let the salmon roast for about an hour and a half in the 350degree range. But as my note at the top says, you can choose either higher or lowerheat as well, with or without alder chips, with very tasty results. Add more glazeduring the roasting if you want, and don't let the water boil away in the drip pan.Special Instructions:To serve, discard the dill and replace with fresh sprigs for appearance.This is good served surrounded by roasted new potatoes and fresh asparagus.