SIMPLE SMOKED CHICKEN SANDWICHES!

Ingredients

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• 1 whole chicken, cleaned

• 4-6 buns

• 1 package of ready-made coleslaw

• ½ cup apple cider vinegar

• 1 tbsp black pepper

• 1 tbsp white sugar

• Kosher salt

• Big Green Egg Sweet and Smoky Seasoning

• Big Green Egg Bold & Tangy Carolina Barbecue Sauce

• Dill pickle slices

Instructions

Equipment

convEGGtor
Big Green Egg Apple Smoking Chunks

Method

Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C with Big Green Egg Apple Smoking Chunks.

For the coleslaw, combine the ready-made coleslaw with vinegar, salt and black pepper to taste, and sugar. Refrigerate until ready to use.

Season the outside of the chicken liberally with the Big Green Egg Sweet & Smoky Seasoning. Place the chicken on the EGG and smoke for 2 to 3 hours. Remove the chicken from the EGG when the internal temperature reaches 165⁰F and let it rest for 15 to 20 minutes. Separate chicken from bone and shred it into equal size pieces.

To build the sandwich, layer pulled chicken on the bun and top with coleslaw, slices of dill pickle, and drizzle with the Big Green Egg Bold & Tangy Carolina Barbecue Sauce. Serve with your favorite side. Enjoy!

Dessert on the Egg?!?! Yes please!

BGE Apple Pie

INGREDIENTS:

CRUST

• 200 g all-purpose flour, plus extra for dusting

• 1.5 g baking powder

• 3 g fine sea salt

• 65 g white caster sugar

• 130 g butter, at room temperature, plus extra for greasing

• 35 g egg

  
  FILLING

• 3 firm, sweet sour apples

• 50 g cane sugar

• 3 g ground cinnamon

• 50 g dried cranberries

• 50 g panko breadcrumbs

  
  TOPPING

• 1.5 firm, sweet sour apples

• 1 tbsp granulated sugar

PREPARATION IN ADVANCE

1. Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 180°C. Meanwhile, for the crust, sift the flour, baking powder and salt into a mixing bowl. Add the cane sugar, butter and egg and knead into a smooth dough. Grease the lid of the round Green Dutch Oven with butter.

2. On a floured work surface, roll out the dough into a circle large enough to cover the lid. Cover the lid with the dough. Trim off the overhanging dough.

3. For the filling, peel the apples and cut them into quarters. Remove the cores and cut the flesh into cubes of about 1 centimetre. Mix them with the rest of the ingredients for the filling and spread the filling over the crust.

4. For the topping, wash and pat dry the apple. Remove the core and cut the apple into very thin slices. Arrange the slices overlapping in a circular pattern on top of the filling and sprinkle with the granulated sugar.

PREPARATION AND PROCESS

1. Place a cold Baking Stone on the grid of the Big Green Egg and place the apple pie on it. Close the lid of the EGG and bake the apple pie for 40-50 minutes until the pie is cooked and the apple topping is golden brown.

2. Remove the apple pie from the Big Green Egg and let it cool slightly before removing the pie from the lid and cutting it into slices.

The Classics! Beef Tenderloin

Ingredients

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• 1 3-pound beef tenderloin roast

• 1 Tbsp grapeseed or other high smoke-point oil

• 1 Tbsp butter

• 1 Tbsp chopped fresh thyme

• 1 Tbsp chopped fresh rosemary

• 3 garlic cloves, roasted garlic was used for this recipe

• 2 tsp salt

• 2 tsp pepper

Instructions

Equipment

Big Green Egg Cast Iron Skillet
convEGGtor
Big Green Egg Rectangular Drip Pan
Big Green Egg Rib and Roast Rack
EGG Genius
Butcher twine

Method

One day before the cook, using the butcher twine, tie the beef tenderloin to make sure it is as uniform in shape as possible. Combine the thyme, rosemary, garlic, salt and pepper. Season the tenderloin liberally on all sides, including the edges, with the seasoning mixture. Wrap in plastic wrap and refrigerate overnight.

The next day, remove the tenderloin from the refrigerator and let the roast rest at room temperature for at least one hour.

Set the EGG for direct cooking without the convEGGtor at 550°F/288°C.

Add a Big Green Egg Cast Iron Skillet to the cooking grid; heat the oil and butter until it shimmers in the skillet. Carefully add the beef tenderloin roast, rotating often, until a golden-brown crust starts to develop on all sides, about 5 minutes total. Remove the cast iron skillet and the roast from the EGG.

Add the convEGGtor to set the EGG for indirect cooking at 300°F/149°C.

Place the beef tenderloin on the rib rack inside of the roasting pan and place the pan on the cooking grid. Connect the EGG Genius for 300°F EGG temperature and 125°F meat temperature. Roast the tenderloin until the internal temperature reaches your desired temperature; remember that the meat temperature will rise a few degrees while it rests. Disconnect the EGG Genius. Let the tenderloin rest for at least 15 minutes before slicing. Slice and serve with the horseradish cream sauce. Enjoy!

Horseradish Cream Sauce Ingredients

• 1 cup sour cream

• ½ cup store-bought or fresh horseradish

• 1 Tbsp minced chives

• 1 Tbsp lemon juice

• ½ tsp salt

• ½ tsp black pepper

Horseradish Cream Sauce Instructions

For the horseradish cream sauce, mix all the ingredients together and refrigerate overnight.

Who wouldn't love a Meatball-Stuffed Onion Bomb?!

Onion bombs are essentially meatloaf meatballs sandwiched between onion layers, wrapped in bacon, then smoked. They are so good and make quite a hearty meal all on their own.

Prep Time: 25 minutes
Cook Time: 60 minutes
Suggested Smoking Wood: hickory or cherry
Yields: 6-7 servings

Ingredients

• 2 medium yellow onions

• 1 pound ground beef

• ½ cup breadcrumbs

• ½ cup shredded cheddar cheese

• ½ cup shredded parmesan cheese

• 1 large egg

• 1 tablespoon dried parsley

• 1 tablespoon ketchup

• 2 cloves garlic, minced

• 1 teaspoon Worcestershire sauce

• 1 teaspoon salt

• ½ teaspoon dried oregano

• ½ teaspoon black pepper

• 12 slices thick-cut bacon

• 12 to 18 toothpicks

• 1 cup barbecue sauce

Instructions

Set the Big Green Egg smoker for indirect cooking with a convEGGtor at 275°F/135°C.

Cut the ends off both onions, then slice down the center of the onions lengthwise. Remove the skins and soft outer layers. Separate the larger rings and match them with each other. Set aside.

In a large bowl, combine the ground beef with the breadcrumbs, cheddar, parmesan, egg, parsley, ketchup, garlic, Worcestershire, salt, oregano, and pepper. Form ⅓ cup (or more) of meat mixture into a ball and press gently into one of the onion rings. Close up with the matching side and wrap with 1 to 2 strips of bacon. Secure with 2 to 3 toothpicks. Repeat the process until all the bombs are assembled.

Place onion bombs directly onto the cooking grid. Close the lid and cook for 45 minutes. Then, brush with barbecue sauce, and cook for another 20-30 minutes, or until the bacon has cooked through and the ground beef registers 165°F.

Remove from the EGG and let them stand for 10 minutes. Serve whole or sliced in half. 

Variation: Replace the parmesan with pepper jack cheese and add some diced green chiles for a spicy version. Make it sweet and savory by replacing the barbecue sauce with teriyaki glaze.