Apricot Sage Gems / Chile Rubbed Pineapple Gems
Barista Balsamic Fajitas and Confetti Salad Scoops
Buttermilk Pie
Cherry Nut Ice Box Cookies
Cowboy Corn Dip
Impossible Migas Pie
Kenya Chicken
Magnum Loads
Monkey Bread
Naked Ham - Smoke Only
Pacific Rim Flank Steak
Peach Crumble
Reuben Dip
Rotel Cups
Stuffed Pears
Stuffed Poblanos
The Brisket
Tuna Casserole
Turbo Beef Ribs
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Apricot Sage Gems / Chile Rubbed Pineapple Gems
by Kelley and Bruce Underwood
aka “EggObsessed” and “NoJokeSmoke”
aka “EggObsessed” and “NoJokeSmoke”
These dried fruits are found in the
produce section of my grocery store (HEB).
Dried Apricot Halves
Fresh Sage Leaves, whole
Thin Sliced Bacon, cut slices in thirds
Dizzy Pig Pineapple Head Rub
Jalapeno Jelly
Fresh Sage Leaves, whole
Thin Sliced Bacon, cut slices in thirds
Dizzy Pig Pineapple Head Rub
Jalapeno Jelly
Dried Chile Rubbed Pineapple Chunks
Thin Sliced Bacon, cut slices in thirds
Dizzy Pig Pineapple Head Rub
Jalapeno Jelly
Thin Sliced Bacon, cut slices in thirds
Dizzy Pig Pineapple Head Rub
Jalapeno Jelly
Prepare BGE for indirect cooking at 350 degrees. Cook for
about 30-40 minutes, until golden brown.
For Apricots: Wrap a fresh sage leaf around the
apricot half. Wrap a third of a slice of bacon around apricot half with seam on
the bottom. No need to secure with a toothpick. Sprinkle with Pineapple Head
rub. Place on rack or grate with drip pan underneath. When bacon is almost
done, glaze with melted jalapeno jelly. When bacon is done and glaze is
set....enjoy!
For Chile Rubbed Pineapple: Wrap two chunks of
pineapple with a third of a slice of bacon. No need to secure with a toothpick.
Sprinkle with Pineapple Head rub. Place on rack or grate with drip pan
underneath. When bacon is almost done, glaze with melted jalapeno jelly. When
bacon is done and glaze is set....enjoy
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Barista Balsamic Fajitas and
Confetti Salad Scoops
by Kelley and Bruce Underwood
“EggObsessed” and “NoJokeSmoke”
Barista Balsamic Fajitas:
3 pounds Flank Steak
1 tablespoon Fiesta Brand (Bolner’s) Fajita Seasoning
1 tablespoon Fiesta Brand (Bolner’s) Fajita Seasoning
Marinade:
1.5 cups Teriyaki sauce
1 cup Girard’s Barista Balsamic salad dressing
2 tablespoons Worcestershire sauce
2 tablespoons Sriracha sauce
1.5 cups Teriyaki sauce
1 cup Girard’s Barista Balsamic salad dressing
2 tablespoons Worcestershire sauce
2 tablespoons Sriracha sauce
Mix Teriyaki sauce, salad dressing, Worcestershire sauce and
Sriracha sauce together. Season both sides of the Flank steak with Fiesta
Fajita Seasoning then marinate for a minimum of six hours or overnight. Grill
on high heat, 550 to 700 degrees, until internal temperature reaches 122
degrees. Remove and rest meat for at least 10 minutes before slicing.
Temperature of meat will continue to rise during resting phase. Slice against
the grain of the meat.
Barista Confetti Salsa:
2 cups Tomatoes, diced
2 cups Red onions, diced
2 Jalapeños, finely diced, (Deseeded if you desire less heat)
3 cups Frozen corn
3 cans Black beans, drained and rinsed
1 cup Cilantro, finely chopped
1 tablespoon Minced garlic
1 teaspoon black pepper
Salt to Taste
2 cups Red onions, diced
2 Jalapeños, finely diced, (Deseeded if you desire less heat)
3 cups Frozen corn
3 cans Black beans, drained and rinsed
1 cup Cilantro, finely chopped
1 tablespoon Minced garlic
1 teaspoon black pepper
Salt to Taste
Vinaigrette for Confetti Salad:
¼ cup Olive Oil
½ cup Apple cider vinegar
½ cup Girard’s Barista Balsamic salad dressing
1 tablespoon Sriracha sauce
2 tablespoons Lime juice
Mix all ingredients and refrigerate at least 2 hours or overnight before serving. For ease of serving at an Eggfest, put a small spoonful of Confetti Salad in a Tostito’s Scoop, then top with a slice of fajita meat.
½ cup Apple cider vinegar
½ cup Girard’s Barista Balsamic salad dressing
1 tablespoon Sriracha sauce
2 tablespoons Lime juice
Mix all ingredients and refrigerate at least 2 hours or overnight before serving. For ease of serving at an Eggfest, put a small spoonful of Confetti Salad in a Tostito’s Scoop, then top with a slice of fajita meat.
Mexican Crema Drizzle:
Mix 16 oz. Container of Mexican Crema with ¼ cup of marinade
mixture that was not used with meat.
Drizzle over the meat/salsa and sprinkle with chopped cilantro.
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Buttermilk Pie
by Lawn Ranger
from Food.com
Prep Time:
20 mins Total Time: 1 hrs 20 mins
Servings: 8
Ingredients
1/2 cup
butter or 1/2 cup margarine, melted
1 1/2 cups
sugar
3
tablespoons flour
3 eggs,
beaten
1 pinch salt
1 teaspoon
vanilla
1 cup
buttermilk
1 deep dish
pie shell ( either your own recipe or storebought)
Directions
Preheat oven
to 400°F.
Beat the
butter and sugar together until light.
Add the eggs
and beat; then beat in vanilla.
Sift the dry
ingredients together and add to the batter alternatively with the buttermilk;
beat until smooth.
Pour into a
deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and
bake for 50-60 additional minutes.
Pie should
turn a nice golden brown and a knife inserted should come out clean.
I think it
is absolutely best when it is just still warm. (Not too hot, or it will be like
napalm.).
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Cherry Nut Ice Box Cookies
Prepared by - The Popsicles
Salado Eggfest 2013
Ingredients:
1 cup butter, softened
1-1/4 cups sugar
1 egg
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup chopped pecans
3/4 cup red and/or green candied cherries
Directions:
In a large bowl, cream butter and sugar until light and
fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to
creamed mixture and mix well. Stir in pecans and candied cherries.
Shape into four 8-in. rolls; wrap in plastic wrap.
Refrigerate for at least 4 hours or until firm.
Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in.
apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly
browned and edges are set. Cool for 1-2 minutes before removing to wire
racks. Yield: 13 dozen.
Editor's Note: Dough may be frozen for up to 6 months. Remove from the freezer 1-1/2 hours hours before baking. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.
Editor's Note: Dough may be frozen for up to 6 months. Remove from the freezer 1-1/2 hours hours before baking. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.
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Cowboy Corn Dip
Prepared by Lake Conroe Egger
Ingredients:
- 3 pkgs. frozen sweet corn with diced peppers, (also
called Fiesta corn...11 oz each)
- 1 can chopped green chilies (7 oz)
- 1 can chopped jalapeno peppers, drained (6 oz)
- 1/2 cup green onions, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 package shredded sharp cheddar cheese (8 oz)
- 2-3 bags of Frito Scoops
Directions:
1. In a LARGE bowl, mix all ingredients except for the chips.2. Cover and chill two hours to overnight. Serve with your favorite chips Frito scoops or your favorite tortilla chips.
Source: http://www.navywifecook.com/2012/12/cowboy-corn-dip.html
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Impossible Migas Pie
by Austin Egghead and TasteTester
Crust
Enough finely grated Parmesan Cheese to cover the bottom of an 8x12 Aluminum roasting pan
Unsalted butter, softened
8Tbls melted butter
Chorizo
4lb chorizo sausage
16 oz grated cheddar cheese
1 roasted white onion diced
4 Roasted jalapeno pepper seeded and diced
4 roasted ancho pepper seeded and diced
5 gloves of roasted garlic minced
12 Roma tomatoes roasted, skin removed, deseeded, chopped and drained (reserve juice for possible later use)
Custard
Dry ingredients:
1 3/4 Cup AP flour (probably less…very windy)
3 teaspoon baking powder
salt and pepper to taste
Wet ingredients:
16-24 oz half and half
dozen large eggs
Oven/Egg 350 indirect
Spread softened butter over bottom of a 12x10x3 disposable aluminum pan. Sprinkle parmesan cheese to evenly coat the bottom. Set aside.
Add chorizo to a frying pan crumble and cook until brown and let cool.
Mix together the chopped onion, jalapenos, anchos, minced garlic and drained tomatoes to the cooled sausage.
Make the custard by add dry ingredients together to wet ingredients. Mix to incorporate. Set aside for a few minutes to allow flour to hydrate.
Add chorizo and veggies mixture to the pan, top with cheese, pour the custard over, top lightly with more cheese.
Bake at 350 until center is set - Thermapen probe placed in center pulls out clean
Cool for 15-20 minutes before serving (this allows the custard to set)
Cut into 1 inch squares and serve
Note 1: if using the toss away aluminum pans double and create air layer between the two pans. This will prevent the Parmesan cheese from burning
Note 2: We make my own chorizo sausage to control the fat. If you use store bought chorizo drain off fat before adding other ingredients. If sausage looks too dry use reserved tomato juice to add moisture.
Austin Egghead and TasteTester
This will serve an army or a lot of hungry festers
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Kenya Chicken
by Chris Kenya
·
1/2 cup sauce – dried
red Serrano pepper paste (Rehydrated in water.
Made to a paste and cooked with vinegar) or Tabasco hot sauce, or other
hot sauce
·
6 cloves garlic,
peeled
·
1 small onion, peeled and
quartered
·
1 piece (3 inches)
fresh ginger, peeled and cut into 1/4-inch slices
·
1/4 cup chopped fresh
cilantro
·
1/4 cup vegetable oil
·
1/4 cup fresh lemon
juice
·
2 teaspoons coarse
salt (kosher or sea)
·
1 teaspoon freshly
ground black pepper
·
3 pounds whole
chicken wings (about 12 wings)
FOR THE GLAZE:
·
4 tablespoons (1/2
stick) salted butter
·
3 tablespoons chopped
fresh cilantro
·
2 cloves garlic,
minced
·
3 tablespoons dried
red Serrano peppers paste (Rehydrated in water.
Made to a paste and cooked with vinegar), or Tabasco hot sauce, or other
hot sauce
·
2 tablespoons fresh
lemon juice
DIRECTIONS
Prepare the marinade and
wings: Place the 1/2 cup of hot sauce, and the garlic, onion, ginger, cilantro,
salt, and pepper in a food processor, then work in the hot sauce, if using, and
the oil and lemon juice. Transfer the marinade to a large nonreactive bowl or
roasting pan.
Rinse the chicken wings
under cold running water and blot them dry with paper towels. Cut the chicken
wings in half, cutting off and discarding the tips. Add the wings to the
marinade and stir to coat. Let the wings marinate in the refrigerator, covered,
for at least 6 hours, or as long as overnight, stirring them every few hours.
The longer the wings marinate, the richer the flavor will be.
FOR THE GLAZE:
Melt the butter in a saucepan over medium-high heat. Add the cilantro and garlic and cook until sizzling and aromatic, about 2 minutes; do not let the garlic brown. Stir in the hot sauce and lemon juice and let the glaze simmer until blended and flavorful, about 2 minutes.
Melt the butter in a saucepan over medium-high heat. Add the cilantro and garlic and cook until sizzling and aromatic, about 2 minutes; do not let the garlic brown. Stir in the hot sauce and lemon juice and let the glaze simmer until blended and flavorful, about 2 minutes.
TO GRILL:
Grilling the chicken wings using the direct method is truer to the way they do it in Kenya, but requires a little more care than grilling them using the indirect method. Whichever method you use, drain the wings, discarding the marinade, before grilling.
Grilling the chicken wings using the direct method is truer to the way they do it in Kenya, but requires a little more care than grilling them using the indirect method. Whichever method you use, drain the wings, discarding the marinade, before grilling.
If you are using the
direct method, set up the grill for direct grilling and preheat it to medium.
Leave one section of the grill fire-free for a safety zone. When ready to cook,
brush and oil the grill grate. Arrange the chicken wings on the hot grate skin
side down and grill them until crisp and golden brown and cooked through, 8 to
12 minutes per side, turning with tongs. Should any flare-ups occur, move the
wings to the safety zone. If you are using the indirect method, set up the
grill for indirect grilling, place a drip pan in the center, and preheat the
grill to medium. When ready to cook, brush and oil the grill grate. Arrange the
chicken wings skin side up in the center of the grate over the drip pan and
away from the heat. Cover the grill and grill the wings until they are crisp
and golden brown and cooked through, 30 to 40 minutes.
Magnum Loads -
The Ultimate Snack
With instructions
for Half Loads, Re-Loads and Slugs
By Spring
Chicken
These are
delicious treats for any occasion but be warned, they contain an extraordinary
amount of pork, pork fat and seasonings containing salt.
Ingredients
1 pound
smoked sausage link (We prefer Slovacek Beef [Czech] but any good sausage will
do)
1 pound pork
sausage (We prefer Jimmy Dean Hot but any good pork sausage will do)
Approximately
5 Little Smokey Cocktail Sausages
8 slices of
thin sliced bacon (thick sliced is a bit too much for this recipe)
Instructions
Cut the
smoked sausage across every half inch.
Cut the
Little Smokey's in thirds.
Using a
corer or small, sharp pointed knife, carefully carve out a cylindrical hole
through the center of the smoked sausage about the same diameter as a Little
Smokey. If you do it correctly you will
have a 'slug' that can be pushed through and out the back. Save that.
We call them "Reloads."
Insert the
Little Smokey into the hole in the Smoked Sausage.
Cut the pork
sausage chub across every half inch. All
you need is enough to cover each piece.
Enlarge the diameter of the pork sausage patty in your hand by pressing
until it is large enough to wrap completely around the smoked sausage and Little
Smokey. Try to maintain equal thickness
all over. Then roll it back and forth in
your hand or on a cutting board to round it out.
Now, wrap a half
strip of bacon around the outside and set aside while you make the rest. No need for toothpicks.
At this
point you can cook immediately or place them in the refrigerator for a few hour
or a few days until ready to cook. The
advantage of a stay in the refrigerator is that they will tend to absorb smoke
better if you decide to add smoking chips or chunks.
Cook them
indirect @ approximately 375° for about 30 minutes, checking periodically and
flipping or rotating as needed. Using an
accurate temperature probe, cook to 165° internal or higher. Remove, let cool for a few minutes and serve
with a toothpick.
Note: We
like to cut them in half crossways which will visually tell the taster what to
expect. They go twice as far.
See below
for instructions for "Half-Loads" and "Re-Loads"
Half-Loads
Using the
above recipe, start by cutting the Little Smokey's in half and do the same with
the Smoked Sausage. You will be skipping
the pork sausage and bacon for this treat. This size is excellent for
gatherings where many varieties of snacks are available and you don't want to
overload someone with too much pork.
Re-loads
These are
the 'slugs' that were cut from the smoked sausage. They can be cooked in a variety of ways and
used in an endless number of imaginative dishes. We like them with breakfast eggs, on top of
pizza's, in chili and baked beans.
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Monkey
Bread
by
SWOkla-Teresa
Indirect
cook at 350 degrees Fahrenheit. Use Tom's Large Adjustable Rig with your
platesetter and grille on top of rig.
1/2
cup white sugar
1
teaspoon cinnamon
2-16.3
oz cans of Pillsbury Grands! Buttermilk Refrigerated Biscuits-8 count, cut into
quarters.
Shake
these ingredients together till well-coated.
Spray
a bundt pan with cooking spray. Place cinnamon sugar covered biscuits into
bundt pan.
Sprinkle
1/2 cup of chopped walnuts over biscuits.
Blend
3/4 cup melted butter mixed with 1 cup
brown sugar and pour all over top.
Bake
about 30-45 minutes or until done.
Turn
out on plate..Enjoy!!
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NAKED HAM / SMOKE ONLY
by Mickey
Let me start that for the past 6 years i have only cooked Egret's Ham (this is an outstanding ham Egged on the BGE).
A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the bourbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of pecan and cherry chunks. Cooked at 300 till 145. I did score the ham deep. Cooked indirect.
Let me start that for the past 6 years i have only cooked Egret's Ham (this is an outstanding ham Egged on the BGE).
A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the bourbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of pecan and cherry chunks. Cooked at 300 till 145. I did score the ham deep. Cooked indirect.
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Pacific Rim Flank Steak
By
Gary "Village Idiot" Willson
--------------------------------------------------------------------------------
Ingredients:
1-2 lb. Flank steak, or flap steak
1 cup Teriyaki Marinade
1/2 cup Onion , chopped
1/3 cup Honey
1/3 cup Orange juice, fresh
1 tablespoon Rosemary, chopped fresh
1 tablespoon Sesame Oil, dark
1 clove Garlic
Pepper
Directions:
1. Combine marinade ingredients, adding pepper as desired, in small bowl. Remove and reserve 1/2 cup for basting.
2. Lightly score both sides of beef steak in crisscross pattern with sharp knife. Place steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally and basting with reserved 1/2 cup marinade during last 5 to 10 minutes.
4. Carve steak across the grain into thin slices; arrange on platter. Place remaining basting marinade in small saucepan; bring to a boil. Spoon over beef, as desired. Garnish with orange slices and rosemary sprigs, if desired.
Ingredients:
1-2 lb. Flank steak, or flap steak
1 cup Teriyaki Marinade
1/2 cup Onion , chopped
1/3 cup Honey
1/3 cup Orange juice, fresh
1 tablespoon Rosemary, chopped fresh
1 tablespoon Sesame Oil, dark
1 clove Garlic
Pepper
Directions:
1. Combine marinade ingredients, adding pepper as desired, in small bowl. Remove and reserve 1/2 cup for basting.
2. Lightly score both sides of beef steak in crisscross pattern with sharp knife. Place steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally and basting with reserved 1/2 cup marinade during last 5 to 10 minutes.
4. Carve steak across the grain into thin slices; arrange on platter. Place remaining basting marinade in small saucepan; bring to a boil. Spoon over beef, as desired. Garnish with orange slices and rosemary sprigs, if desired.
--
Gary Willson
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Peach Crumble
by Kelley and Bruce Underwood
“EggObsessed” and “NoJokeSmoke”
3 cans sliced peaches in heavy syrup
1 box butter flavored cake mix
1 cup pecans
1 stick melted butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 box butter flavored cake mix
1 cup pecans
1 stick melted butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pour peaches with syrup into a 9"x13" pan that has
been sprayed with Pam. Sprinkle dry cake mix over top of peaches. Sprinkle
pecans over cake mix. Melt butter and stir in vanilla and cinnamon. Drizzle
butter evenly over cake mix and pecans.
Bake at 350 degrees for 50-60 minutes or until golden brown.
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Reuben Dip
By
Lake Conroe Egger
★★★★★
Prep
Time: | Cook Time: 30 minutes |
Servings: 20 | Difficulty: Easy
Ingredients:
1
lb. Corned Beef , shredded
1
cup Shredded cheddar cheese
1
cup Shredded Swiss cheese
1
cup mayonnaise
1
14 oz. can sauerkraut , drained
1
box rye Triskets or crackers
Directions:
Preheat
oven to 350℉
Mix
all ingredients together. Place in a baking dish (2 1/2 quart casserole) and
bake for about 30 min. or until bubbly. Serve with party rye Triskets or crackers.
Source:
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Stuffed Pears
by Henapple
Red pears, peeled halved and hollowed out. I stuffed them with cream and cheddar cheese and walnuts, wrapped in Wright's bacon. I dusted with a rub i get in Nashville. I like goat cheese better but the kids hate it so i went with the normal. Try the goat cheese.
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Stuffed Poblanos
by Henapple
Roasted, peeled then
cut a line down one side and filled with 3 pepper cheese, black beans, Chorizo,
wrapped in bacon, a little swamp venom and served with a chilled corn salsa. I
use habanero at home but couldn't find it in Waco.
All in all i was
pleased.
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The
Brisket
12
lb choice Packer
Fat
cap trimmed to 1/8" or so. All hard fat trimmed off.
Apply
Bad Byron's Butt Rub until you can no longer see the grain of the meat (Bad
Byron's can be very salty so don't go nuts. Just a light coating until it's
covered is plenty)
250
for 20 hours (205 point, 198 flat) over Ozark Oak and 4 decent sized Oak Chunks
4
hour cooler rest (psssst- this is the secret. Don't tell anyone)
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Tuna Casserole
by Spring Hen
1 Pkg Kraft Macaroni and
Cheese - Original
1
can Cream of Mushroom soup
1/2 cup Milk
2
cans Tuna Albacore in Water Starkest, drained
1/2 Onion chopped
1/2 Green bell
pepper -- chopped
1/2 Red bell
pepper - chopped
4
stalks Celery chopped
1
teaspoon Feezo's Cajun seasoning
6 Jalapenos,
candied (Bucees), chopped
Boil macaroni and mix in cheese packet
with 2 teaspoons butter and ¼ cup of milk.
Sauté onions and celery in 2 teaspoons
of butter 'til tender. Add tuna, cream of mushroom soup, seasonings.
Mix together and bake about 30 minutes
'til bubbly.
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Turbo
Beef Ribs
by
Lake Conroe Egger
Ingredients:
- 1 slab beef ribs (7 ribs)
- Yellow mustard
- Favorite beefy rub (I use Stark Bros.)
Directions:
Slather ribs with mustard.Rub generously with beef style rub. Let marinade over night.
Set BGE for indirect cooking with a drip pan and stabilize at 350° F.
Cook 105 min. without peeking!
Rest and carve.
Source: My Collection
