Cooking Class Recipes

In case you were not able to taste the amazing dishes cooked at our Big Green Egg Cooking Class by BBQ Competitor Andrew Bausman…don’t you worry…

We have the recipes right here for you to try, along with other Big Green Egg recipes!

Beer Bread on the Big Green Egg

In a bowl, mix 6 cups unbleached flour and ½ teaspoon active dry yeast and 1 tablespoon kosher salt.

Add 3 cups of beer and mix well, cover bowl with plastic wrap and store at room temperature for 18-24 hours.

One hour before cooking, punch dough down and transfer to a lightly oiled bowl and cover for 30 minutes.

Light your Egg and preheat your Dutch oven with the lid on. Once your Egg has been at 500 degrees for 15-20 minutes, open your Egg and remove Dutch oven lid and pour some cornmeal in the bottom, pour dough in and cover.

Cook for 45 minutes at 500 and then remove lid of Dutch oven; cook 10 more minutes.

Remove bread and let cool.

Jalapeno Poppers

Cut peppers length wise and remove seeds with a spoon. Fill each to the top with corn muffin mix. Bake at 350 for 15 minutes.

Optional: add fresh corn and bacon bits to the corn muffin mix.

Roasted Cauliflower

Cut into 2” pieces, in a bowl coat with olive oil and liberally sprinkle with the garlic pepper seasoning.

In a square perforated pan, roast at 350 for 20 minutes or until fork tender. Do not add wood chips or chunks as this will be overpowering.

Smoked Candied Nuts

2 pounds of mixed nuts placed in the egg at 350 degrees with apple wood chunks (3) for 20 minutes stirring occasionally.

During the last five minutes put 2 tablespoons of butter and ¼ cup of brown sugar in a small pan in the Egg, stirring occasionally.

Once done, mix nuts and sugar mixture and stir occasionally while the mixture cools. Once cool and sticky, sprinkle with granulated sugar to separate.

Optional: add ground red pepper to add some heat.

 Jambalaya

In a Dutch oven, add ½ pound bacon cut into 1/2″ pieces.

Once cooked half way, add one chicken breast and 2 pounds of kielbasa cut in to ½” pieces.

 When chicken is cooked half way, add one large onion, two green peppers and 4 celery stalks cut into ¼” size pieces.

Once the vegetables are soft and onions are translucent, add 3 tablespoons of Cajun season and one can of Rotel diced tomatoes with green chilies.

Add 3 cups of rice and stir until all ingredients are married; add 6 cups of chicken stock and cook until rice is done, stirring often.

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