Chocolate Bourbon Pecan Pie

Let me preface this by saying I’m not the baker in the family but the Egg has me convinced I could do it and do it quite well. Actually the Egg has me convinced I can cook about anything in it and it comes out tasting fabulous! Anyhow, I decided to try my hand at some baking last night and after reading about one of my buddies on a BBQ forum, Griffin and his Pecan Pie it looked heavenly so I figured I’d give it a shot.

Ingredients
1 cup dark or light corn syrup (I used light cause that’s what I had on hand)
3 eggs beaten
1/4 cup of Bourbon
1 cup of firmly packed brown sugar
2 tbsp of flour
5 tbsp of melted butter
1 cup of chopped pecans
1 cup of chocolate chips
1 9 inch pie

How to set up the Egg
1.) Get your Egg up to about 400
2.) Put the platesetter legs down
3.) Rest the pie on the green feet (if you don’t have them try to contact your retailer for them)
4.) Cook until pie filling is set

Cooking Directions
1.) Mix first 6 ingredients well into a mixing bowl getting rid of all lumps in brown sugar and flour
2.) Add pecans and chocolate chips and mix well
3.) Pour ingredients into pie
4.) Cook for 45 minutes to an hour or until pie is set

Here is the picture of all ingredients combined

Ingredients Mixed In

Poured the ingredients into the pie shell

Pie Shell

I made sure my Egg was at a stable 400 degrees and then placed the pie on the little green feet

On the Egg

This is after about 1 hour and 10 minutes or so. The pie came out looking gorgeous…

Done!

Honestly, you should probably wait to eat the pie and let it cool down but who am I kidding I’ve never been one with patience when it comes to dessert. I just had to have a piece and so I did….

Sliced up!

So my kids each had a bite of it and fell in love…Even my daughter who said “ick, I don’t like Pecans” and then she said “I want more” So we have a lot left for tonight and can’t wait to dig into it throughout the day cause I can guarantee it won’t make it much longer every time I open up the fridge!

This dessert was so amazing it now opens up more avenues for me on the Egg. Honestly, if my posts and some of my other friends posts have not convinced you to buy an Egg you are truly missing out. Get rid of your gasser, your one dimensional smoker and get a Big Green Egg.

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Posted in Chocolate Bourbon Pecan Pie, Dessert | Tagged , , , , , | 1 Comment

We Wokked It Out Last Night

So last week I finally got my spider and wok. For those not familiar the spider allows you to do some cooking on a wok on your Egg. You can put it upside down or upright just depends on how close you want your wok to be. So I seasoned the wok for a few days. Basically wasn’t hard just put some oil, cook it for 20-30 minutes. Repeat the process a few times and then one of my buddies told me to do some aromatic veggie on there to get rid of the metallic taste of the wok and I did that and we were ready for business.

Lisa was off of work on Sunday and I had been dying to try this out so we got the necessities for some Asian style cooking not only for the day but also for future uses as well. Tried an Asian Mart and they had squadoosh there. Was quite disappointed so we went to Whole Foods instead. Got some 21/25 shrimp on sale and even though we had to peel and devein it was well worth it according to my wife. I set my Egg up to around 350 cause the oil I had said medium high heat and I didn’t want the oil to burn. Different oils have different burn temperatures and this was a mixture of different oils so I wasn’t going to push my luck. Most use peanut oil since that has a high burn temp but I thought the flavors of this oil was really good and it had peanut as part of it. I placed the Wok in and let that preheat for a few and then I poured some oil in it. I put the shrimp in and maybe took 2 minutes to cook up to pink as can be seen here

Shrimp on the wok

My kids are picky about veggies so I just picked some presliced sweet peppers at Whole Foods and put them on there after removing the shrimp and putting some more oil in. You take the shrimp out so you don’t overcook it while you are cooking the veggies. Obviously depending on the type of veggie and the doneness you want for those veggies will depend on how long they’ll be in the wok.

Veggies On the Wok

I let those cook for a little while and my daughter said the outside was smelling like Benihana’s but I’m not as talented as them because I didn’t throw any tails in my hat while cooking! Anyhow, after a few minutes of cooking the peppers I put the shrimp, the Udon Noodles (which are fantastic thick noodle) and veggies all together with their teriyaki sauce. I normally make my own but I was lazy and just bought some La Choy premade Teriyaki sauce and my wife said it was very good.

All together on the Wok

We cooked that till the sauce got thick and maybe everything took 10 minutes all together. The key with stir fry is that since everything goes so fast you need to do everything ahead of time. So if I would have bought the veggies whole I would have sliced them previous to this. I made sure my grill was set up with everything right there as I wouldn’t have time to run inside and get the sauce or anything.

Finally they get to eat and my wife said it was so good she didn’t want to stop eating the shrimp and noodles. My kids loved it and they ate it all up!

Plated Picture

Overall the experience of using the Wok on the Big Green Egg will prompt me to probably never order out for chinese again. I’m already thinking of sweet and sour chicken, mongolian beef, fried rice all the things I love to eat being made outdoors on the Egg. I’m telling you that if you don’t have an Egg or even any type of a Kamado cooker you are missing out big time. Sure the initial price outlay is hefty but the versatility this has and the fact I have a lifetime warranty on my Egg makes it worth it! I already see an addiction to the stir fry which is fine by me cause I’ll eat healthier cause of it!

By the way I had made myself a beef thai peanut stir fry, however, my phone died and was unable to take pictures but that was fantastic too!

Any suggestions of what other stir fries I should make?

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Pulled Pork Saturday

It was a beautiful day in the upper 70’s and sunny so what a perfect day to sit outside by the Egg and just pass time while smoking a pork shoulder.  Well the great thing about the Egg is you don’t have to babysit it as I was able to run errands for about 4 hours of the cook and let the Egg maintain it’s temperature.  Every time I cook with my Egg I fall more in love with it!  Anyhow back to the actual cook itself not my romance with my Egg.   I had a little less than a 5 lb shoulder and rubbed it liberally with Dizzy Pig All Purpose BBQ rub.  I didn’t do this overnight as it was completely thawed the night before and I haven’t noticed a true difference between letting it sit overnight or just doing it right before.

Pulled Pork with the Dizzy Pig All Purpose BBQ Rub

After getting my egg stabilized around 250 I put some pecan chunks in there. I can’t describe how much I love the smell of pecan smoke because it just smells so good in the air. Anyhow, I put the shoulder on and then took some time out to run some errands. That’s a great thing about the Egg is that I don’t have to babysit cause I know it’s not going to jump in temps unlike some of other smokers I’ve had. Here is a picture about 2 hours into the smoke and an internal temp of about 160

After about 2 hours on the Egg

Now this is where the battle of wills started to take place. I have never seen a little piece of meat so stubborn in it’s stall. The temp got up to about 172 and literally didn’t budge for 4 hours. I’ve never seen something so little be so stubborn outside of my 3 children. People were starting to get hungry and trying to explain to hungry people that “It’s done when it’s done” was not a sufficient answer. I then decided to do something I normally would not have done and that’s foil the meat. I prefer my bark all around as opposed to not just one side but hey it was what everyone else wanted.

So after about an hour and a half or so in the foil the temp finally got to a suitable 190. I normally will take my shoulder off around 200 because it makes that much easier to pull but the results were still fantastic.

Pork done and before being pulled.

We let the pork rest for about 30 minutes and my wife started to pull the shoulder apart. It was nice and juicy with an amazing smoke ring.

Pulled apart

Here is a plated picture. It was served with some homemade cole slaw, some quinoa from Whole Foods and some other salads as well. My pork which is pictured was topped with a sauce called “Palmetto Juice” I received this from one of my buddies DyalSC on a BBQ forum I frequent. And this sauce was simply amazing. The others used my homemade BBQ sauce cause they prefer their sauce to be sweet.

Plated Picture

Here is a recipe for my homemade BBQ sauce it’s a variation of Neely’s BBQ Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tbsp brown and white sugar
Black pepper (as much as you want)
1/2 tablespoon of ground mustard and onion powder
1 tablesppoon of lemon juice
1 tablespoon of worsteshire sauce

That’s the base of the sauce and I add a few things here and there depending on my mood. Remember this is a sweet sauce but you could definitely make it hotter if you desired.

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Enchiladas on the Egg? Most definitely!

It’s been awhile since I’ve posted since I haven’t made anything super different on the Egg but this will change very soon as I am thinking of a bunch of different things to make thanks in large part to my friends over at Barbecue Bible Forum. Anyhow, I had some boneless, skinless chicken thighs that were sitting in the freezer and my wife wanted some chicken enchiladas and she found a great recipe on Pinterest. Yeah, that’s a girl thing and it’s fine with me cause she finds the best things on there!

Anyhow, I seasoned the thighs with some S&P and put on the Egg at 350 or so.

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After those cooked for about an hour my wife shredded up the thighs and rolled each tortilla up with some chicken and some shredded cheese which was colby and jack.

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While she was doing that I made the Green Chili Sour Cream Sauce

Ingredients
4 oz of diced green chili
3 tbsp of Flour
3 tbsp of butter
2 cups of Chicken Broth
1 cup of sour cream

Directions

1.) Melt butter and put in flour cook for one minute
2.) Pour in chicken broth and make sure it’s smooth with the flour/butter mixture
3.) Add in the chilis and sour cream and stir to make smooth but DO NOT boil it…Nobody wants curdled up sour cream
4.) Pour over the tortillas
5.) Place more shredded cheese over the sauce and enchiladas
6.) Put on Egg at around 350 (I’d probably crank the heat up next time to around 400 or so to really get that cheese golden brown like I like it)

Here is what the enchiladas looked like with first the sour cream mixture

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We added the shredded cheese over the mixture

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I put it on the Egg and it was at around 350. Like I said earlier I’d probably crank the heat up even more

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There is the finished product. Overall it was very good. I would have preferred more heat but when cooking for everyone else I have to draw back on the heat. It was very filling especially with some black beans and spanish rice on the side.

Thanks for following!

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Getting some mojo….Mojo Pork Loin that is…

I just love the flavors of a mojo marinade on pork, flank steak really anything. My wife bought a 5.5 lb pork loin and I figured this would be good for 2 meals. My trusty sous chef (7 year old daughter)helped with the marinade which consisted of

2/3 cup of orange juice
1/2 cup of Olive Oil
6 garlic cloves (I cut this cause my wife sometimes gets sick from too much garlic)
1 teaspoon of cumin, black pepper, salt and oregano ( I didn’t measure these persay but just eyeballed it)

I put the loin in the marinade for about 6 hours and would’ve loved it to be longer but not every cook can be perfectly planned out.

I got the Egg up to about 350 and set it up for indirect cook. I planned on about 90 minutes or so to get the temp up to 155. I let it go a little past 145 which is the min. recommended temp since some people are still leery about having pork at that temp. I’m not one of them but I cook to my audience.

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This pic is after about 95 minutes of cookin.

The skin was so tasty and crunch

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I let it rest for about 20 minutes so the juices would redistribute. Let me tell you this loin was so juicy and tender it was ridiculous. You didn’t need a knife to cut it and even without wood being used it produced a great smoke ring. I had sides of rice and black beans. I honestly could eat black beans all day long!

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This made me want to make my mojo on a flank steak with some tortillas in the near future!

Posted in Mojo Marinade Pork Loin, Pork, Pork Loin | Tagged , , , | 4 Comments

Turtle Eggs..The Ultimate Snack

No it’s not really turtle eggs but…

Awhile back I had made some Turtle Eggs mainly cause the BBQ forum I am on was just blowing up with posts regarding them and I was looking for something new to make. Thanks to my friend Griffin who started the latest craze.

It’s an easy recipe that you use breakfast sausage, cheese, cream cheese, all purpose BBQ rub and 2 jalapenos. I was worried that using 2 might too much for my family so I withheld one of them but later wished I had used both of them.

Ingredients

1 lb of Jimmy Dean Breakfast Sausage cut into 10 or 11 slices
1/2 cup of cream cheese
1/2 cup of shredded cheese (any kind would suffice)
1 1/2 tsp All-Purpose BBQ Rub
2 Jalapenos seeded and finely diced

Cooking Instructions
Set your smoker to about 250 adding whatever kind of wood you want to use. I used apple but only cause I really love the flavor apple imparts on pork.

Mix the cream cheese, shredded cheese, diced jalapenos and 1/2 tsp of the BBQ rub
Put about 1 tsp of the cream cheese mixture on each slice of sausage and pull up the sides and form into a ball.
Season the eggs with more of your BBQ rub
Smoke the eggs for about 90 minutes.

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Here is a picture with the cream cheese mixture on the sausage

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Here they are on the Big Green Egg. I thought I sealed them pretty well but some cheese did get out. I haven’t seen a “perfect” sealed egg yet so maybe it’s just the way of the Egg!

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And finally the money shot! My family loved these and my wife requested them the next day for Mothers Day in her breakfast skillet! They were so good!

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Let me tell you if you are searching for that one appetizer this is the one to make! I encourage you to make plenty though as they will go fast!

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I want my Baby Back Baby Back Ribs….

  

Long time no post! Sorry for the huge delay in posting but I haven’t made much of anything super interesting lately and with my son’s baseball schedule it does make it harder to make long meals on the weekends. Anyhow………….. We moved back to Chicago and the thing I was most concerned about outside the children being of clear mind was my Egg being taken care of properly. The movers scared me one time but overall they did a great job! I decided to make some baby back ribs on Saturday and my mom has not been feeling well and well my dad he ummm doesn’t cook all that well 🙂 Love you Dad but it’s the truth. So I went to a meat market I thought I’d give a try and see how they were. Overall was impressed with their selection and thought the ribs were very good quality ribs. They had the membranes removed ahead of time. If you are making ribs always make sure you remove the membrane it makes for a much more pleasant experience when eating them! So in the move I didn’t have any of my stuff to make my own rubs and i was not about to go out and buy it so I just went with Stubbs All Purpose Rub. Outside of Dizzy Rub I really like Stubbs. I coated the ribs generously with the rub and literally rubbed it into the meat. Normally I like to have this sit overnight but hey I didn’t have that kind of time. I got a consistent temp on the egg of about 250 and threw in some pecan chunks for smoke. The Egg place I went to did not have a knock off version so I had to buy the regular BGE lump which I thought was even better then the knock off version that’s made by the same company. I had 4 racks and I just put them on top of each other and just rotated them on an hourly basis. Really didn’t notice much difference between any of them.

One other thing that I did throughout the cook was spray the ribs with some apple juice to keep them moist throughout the cook.
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The smell that was coming from the Egg with the pecan wood and ribs was fabulous!

This picture is after one hour of smoke before I rotated them from the bottom to the top and reseasoned with some Stubbs
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This is after the 3rd hour. I did the 3-2-1 method. Which is 3 hours of smoke, 2 hours of foil, 1 hour of out of foil and put some sauce on it to make a glaze.

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This method has really worked well for me in the past and it continues to do so. Once I put it in the foil, I put some butter on it, apple juice and some brown sugar and tightly wrap up with foil.

Here are the ribs after I sauced them up. Didn’t have anything to make my homemade BBQ sauce but Lisa found some Guy Fieri Brown Sugar and Bourbon BBQ sauce which had a really great taste to it!

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These ribs were making me so hungry that perhaps I cheated and stoke 2 ribs and shared them amongst everyone to give them a taste of what was coming! Dang they were good already and I still had about 30 minutes to go.

Here is the MONEY SHOT! Look at that smoke ring! That’s my moms plate as we plated them up with some homemade smashed potatoes and some fresh green beans!

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My dad said “I don’t even have to put sauce on them they are so good” He continued to eat and eat some ribs! My oldest son loves ribs and he had probably about 3/4 of a rack himself! I must say they were fantastic and Jim’s Meat Market in Darien really gained some future business from me.

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