Archive for the ‘Recipe’ Category

Turkey Brautwurst

Tuesday, October 18th, 2011

Get a package of turkey brauts from your local grocery store or meat market.

Remove each link and rinse in cool water. Pat dry and then using a fork puncture the skin of the brat twice on all four sides.

Turkey Brautwurst still in package

Place the brauts into a large bowl and cover with beer. Your choice of what kind or brand of beer to use. However, I suggest staying away from wheat beers on this one. Often they will leave a slight citrus flavor that’s not so great.

Allow the links to soak for an hour or more.

The beer will soak into the brauts to add flavor.

While these are busy in their beer bath you’ll want to get the EGG going. Set-up for direct heat cooking around 425 degrees.

Once the brauts are done soaking and EGG is at the correct tempature you can throw the links on the grill.

Some of the turkey meat will expand out as the links cook.

Cook for about 10-15 minutes turning as needed for equal cooking on all side.

Almost done!

Once the brauts are done remove from the EGG and wrap in aluminum foil for 5 minutes. Then serve on hot dog buns or alone with mustard and saurkraut. Enjoy!

Ready to eat!

Ribeye Steaks w/ Beer Sauteed Mushrooms & Onions

Thursday, September 29th, 2011

First step is to get some nicely marbled Ribeys steaks each about 1.5″ thick. Clean ‘em up and cover with your favorite steak seasoning or rub.

Ribeyes

Rubbed and ready to go on the grill!

Allow the steaks to sit and get to room temp.

Now it’s time to heat up the EGG. You’ll want to set it up for direct cooking and get the temp to about 600 degrees.

One really hot Big Green Egg

While the steaks and EGG are doing their thing, get one large onion (I prefer red), and chop it into medium oddly sized pieces. If you have fresh mushrooms do the same with them.

Leave onion pieces a bit chunky to keep some bite.

Grab a medium pan and place it on the stove on medium high heat. Add enough extra virgin olive oil to lightly coat the bottom of the pan. Heat the oil and then add the onion pieces.

Onions sauteeing in EV olive oil.

You can add some seasoning to the onion pieces if you’d like. I usually add Adobo seasoning and a little bit of ground black pepper. Once everything starts simmering a lot of the oil will be assorbed or burnt off. At this point pour in enough beer to add some moisture to the mix. Just a little bit at a time and the type of beer doesn’t matter. I have done this with lagers, stouts, and ales and it’s always good.

A light lager beer will add a sweetness to the mix.

Once the onions are starting to look a little softer, add your mushrooms. Cover the pan with a lid and allow everything to simmer and soften together. Stir and add more beer as needed.

This smells SO good as it cooks together.

Now that the sautee is almost done it’s time to throw the steaks on the EGG.

Fresh steaks on the EGG

With the heat set at 600 degrees you are going to cook the steak for exactly 8 minutes (4 minutes on each side). This will get you a perfect medium steak. It is important to time this. If you cook it any longer it will be overdone quickly.

After 4 minutes on one side

If you time it correctly, both the steaks and the onion and mushroom mix should be ready around the same time.

Perfect!

Steaks are done after exactly 8 minutes.

Pair with your favorite sides and enjoy!

Delicious!

A quick, easy and somewhat healthy dinner.

Stuffed Green Peppers

Monday, July 18th, 2011
Two green peppers

Two green peppers

I started with 2 standard green pepper, sliced in half with the seeds and ribs removed. I Dropped them into boiling water for 2 minutes, then into a ice bath to cool fast. they are now ready for the stuffing.
Blanched peppers

Blanched peppers

Stuffing:

  • 1/2 Lb. browned lean hamburger
  • 2 cups cooked rice
  • 1/2 can diced tomatoes
  • 3/4 cup grated cheddar cheese
  • 1/2 Tsp dried oregano
  • 1/2 Tsp basil
  • 1 Tbsp ketchup
  • 4 minced green onions
  • 1/2 Tsp minced garlic

stuffing

stuffing

Pack the stuffing in, leaving it just a little shy of the top. Grate some mozzarella to top it all off.

  • Egg to 350 degrees.
  • Raised grate level with gasket.
  • 30 to 40 minutes.
  • Half a handfull soaked hickory chips added to the hot lump.

Egg ready

Egg ready

This may have been the easiest cook so far, and the most delicious. The egg almost makes it seem easy.

Ready to eat

Ready to eat