Tequila Shrimp

Ingredients

• 1 pound uncooked shrimp tails on (26/30 size) Frozen is fine.



• Smoked bacon (1/3 slice per shrimp). Fatter the better



• 1 cup tequila (don't use the expensive stuff because it will cook off anyway)



• 1 cup lime juice



• zest from 2 limes

Process

• Mix together tequila and lime juice and refrigerate.



• Leave the bacon out at room temperature for 2 hours.



• If using frozen shrimp, let them partially thaw at room temperature (also about 2 hours)



• Dry the shrimp on kitchen towel, wrap the bacon around the middle of the shrimp and hold together with a cocktail stick or a short bamboo skewer.



• Refrigerate till needed, but no longer than 12 hours.



• When ready to cook, remove the prepared shrimp from refrigerator, dry on paper towel and place in a shallow pan.



• Splash/soak the shrimp with the lime tequila mix making sure the shrimp are well coated.



• 
  
  Wait 15 - 20 minutes, and then grill. Do not marinate longer or the mixture will cure the shrimp and they become hard and 'dry'.

The grill

• Heat the Egg to 400 degrees with direct heat. The cast iron grill, thick side up works very well.



• Lay the shrimp on the grill, close the lid, close the bottom and top dampers, wait 3 minutes.



• Open the top damper, then the bottom one and "burp" the lid. Turn the shrimp, repeat the process of closing the lid and dampers but this time for only 2 minutes.



• Repeat the process of opening the Egg and retrieve your shrimp.



• Serve with a dusting of lime zest.

Sweet Turkey Chili

Ingredients

· 2-3 lbs bulk ground turkey
· 1 large yellow onion chopped
· 1 red pepper chopped
· 12 oz bottle Heinz chili sauce
· 1 28 oz can Hunts crushed tomatoes
· 15 oz can Dark red kidney beans
· 15 oz can Light red kidney beans
· 30 oz water (2 times kidney bean can)
· ½ cup honey
· 2 Tablespoons Lawry’s Seasoned Salt
· 1 Tablespoon minced garlic
· Fresh parsley to flavor
· Chili powder to flavor
· Salt and Pepper to flavor

Set up

Set BGE to 350 degrees indirect heat. (platesetter legs up) with grid on top.

Procedure

Brown turkey, onion and red pepper in large sauce pan. Add salt and pepper to taste, and then transfer mixture to a Dutch oven. (You could probably do all cooking in the Dutch oven, but I find the stove handy for browning the meat.)

Add Lawry’s season salt, chili sauce, crushed tomatoes, kidney beans, water, honey, minced garlic and parsley. Simmer for 2 – 3 hours. I leave the lid off the Dutch oven for the first hour or so to allow some BGE flavor to infuse the chili, and then I use the lid on to keep it from becoming too thick.


Since this is a sweet chili, add chili powder to taste. I tend to add a good teaspoon or two to the pot for a nice combination flavor. Also when my wife is not looking, I add a bit of BGE seasoning to the browning turkey. It just seemed like the right thing to do.

Corn Bread Casserole

Ingredients


· 16 oz can of cream style corn
· 1 16 oz can whole kernel corn drained
· eggs slightly beaten
· ¾ cup melted butter
· 1 box jiffy corn bread mix
· 1 8oz container of sour cream
· Grated cheese (optional)

Set Up

Set BGE to 350 degrees indirect heat. (platesetter legs up) with grid on top.


Procedure

Drain the can of whole corn, and place in a mixing bowl. Add all other ingredients except the cheese. Place mixture into a greased 9x9 baking dish. Bake uncovered for 35 minutes and then add optional cheese if desired. Cook an additional 15 minutes.

Cook times may vary slightly in your egg. Test doneness with a knife inserted into the middle of the dish.

I have doubled the batch and cooked with success in a 9 x13 pan. It will bake up right to the edge without spilling over, and take a little longer to cook.

If using a glass baking dish, follow instructions and avoid extreme temperature changes (Do not place a hot dish on a cold or wet surface, or a very cold dish onto a hot surface.)

Buckeye Sausage and Egg Breakfast

Ingredients

· 16 oz pkg bulk pork sausage
· 10 eggs
· ¼ cups milk
· 1 ½ teaspoon ground mustard
· ½ teaspoon pepper
· cups ( 8 oz) shredded cheddar cheese
· 2 cups ( 3 slices) white bread cubed
· ½ cup diced sweet red pepper (optional)
· ½ cup diced onion (optional)
· Salsa (optional)
· Sour cream (optional)


Set Up


Set BGE to 350 degrees indirect heat. (platesetter legs up) with grid on top.


Procedure

In a large skillet, cook and crumble sausage over medium heat until no longer pink. Add red pepper and onion; sauté until tender.

In large bowl, combine the eggs, milk mustard, bread cubes and pepper. Add cheddar cheese and sausage mixture; mix well. Pour into a greased 9 by 13 baking dish. Bake uncovered 40 to 50 minutes or until a knife inserted in the center comes out clean. If desired, serve with sour cream and salsa as toppings.

For easy of cooking, the recipe can be made the night before and stored covered in the refrigerator. When ready, remove cover and bake as above, however cook times will be increased to about 50 to 60 minutes.

If using a glass baking dish, follow instructions and avoid extreme temperature changes (Do not place a hot dish on a cold or wet surface, or a very cold dish onto a hot surface.)

Coffee Rubbed Pork Tenderloin with Peach Barbecue Drizzle

Coffee Rub

• 2 tablespoons ground coffee
• 1 tablespoon turbinado sugar (coarse raw sugar)
• 1 tablespoon chilli powder
• 1 ½ teaspoons salt
• 1 teaspoon ground pepper
• 2(1pound) pork tenderloins 
• 1 to 2 tablespoons olive oil

Peach Barbecue Drizzle

• 1 ½ cups peach preserves
• ½ cup ketchup
• 2 teaspoons balsamic vinegar
• 2 tablespoons light brown sugar
• ¼ teaspoon ground pepper

Equipment

• Cast Iron Grid & instant read thermometer
• Set EGG for direct cooking with the cast iron grid
• Preheat EGG to 400f

Make the rub – combine coffee, sugar, chilli powder, salt, & pepper in small bowl. Mix well & set aside. Trim fat and silver skin from the tenderloins. Brush tenderloins with the olive oil and season liberally with the rub. Let meat rest for 10 mins before cooking – I let it rest for 1 hour once before and it came out with a Big kick!! Definitely tasted the chilli !!!

To make the drizzle sauce – mix the preserves, ketchup, vinegar, brown sugar & pepper in a small saucepan Place pan on the stovetop over medium heat and cook for 3 mins. Transfer sauce to a bowl & let it cool.

Place the Tenderloins on the Grid and close the lid of the EGG – cook for 5-6 minutes, until brown. Turn the meat, close lid of the EGG and continue cooking for another 5-6 minutes – until brown on all sides. Cook until thermometer reads 140f . Transfer meat to platter and tent loosely with aluminum foil. Let meat rest for 5 minutes. Slice meat thinly and serve with drizzle sauce!

Recipe courtesy of Ray Lampe – Big Green Egg Cookbook

Join our mailing list!

Join our mailing list using the form below and we'll send you all of our recipes after the festival. We won't give your data away and we won't try to sell you anything. This is just the easier for us than a sign-up sheet.

Subscribe to our mailing list

Vanilla Lime Sauce

Ingredients:

• 1 vanilla bean
• 8 oz dark brown sugar
• ½ cup fresh squeezed lime juice
• pinch salt

Split open the vanilla pod and scrape out the pulp, add the pod and pulp to a small saucepan along with brown sugar, lime juice and salt. Whisk together and place pan over medium high heat and bring to boil, stirring just until the sugar has dissolved. Remove from heat and allow to sit for 2 hours before using. Remove the vanilla pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator.

Serves 4 or more

Recipe courtesy of Alton Brown

We have used this sauce on grilled fruits such as pineapple & peaches, also grilled salmon! Be daring and try it !!