Mmmmm…Thanksgiving on the Big Green Egg!

bge thanksgiving

It’s that time of year again – time to find that big delicious turkey and the ultimate recipe to WOW your friends and family. Well look no further…we are here to the rescue!

Dr BBQ’s great Big Green Egg Turkey Recipe:

dr bbq bge

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Cornbread makes a great side with any fall dish, so cooking it on the EGG just seems natural!

bge recipe

Recipe adapted from Maple Leaf Duck Farms.

Ingredients
2 cups yellow cornmeal
2 cups all-purpose flour
1⁄2 cup sugar
1 tablespoon baking powder 1 1⁄2 teaspoons salt
5 large eggs, separated
2 cups buttermilk or Half and Half
1⁄2 cup butter, melted, cooled
1 cup fresh or thawed frozen corn kernels
Optional honey butter*

Instructions
Set EGG for indirect cooking at 400°F/204°C.

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt, mixing well. Place egg yolks in a medium bowl. Add half and half and set aside.

Beat egg whites with electric mixer until stiff peaks form. Add egg mixture and butter to dry ingredients, mixing just until dry ingredients are moistened. Lightly fold in corn, then beaten egg whites into batter.

Pour batter into a greased 13 x 9 inch baking pan. Place on the cooking grid and bake 22 to 25 minutes or until edges are golden brown and center springs back when touched lightly. Transfer to wire cooling rack.

At this point you can serve immediately or cool completely and use later. If using later, cover tightly with foil. Reheat on grill or in oven until warm.

Cut into squares. Serve with honey butter, if desired.

*For optional honey butter, combine 1⁄2 cups softened butter with 1⁄4 cup honey, mixing well. Transfer to a plastic container.

Makes 12 servings.

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Baked Sweet Potatoes

bge recipe

Recipe adapted from Ted Reader

Ingredients
4 sweet potatoes
1⁄2 cup (125 mL) butter
2 tbsp (30 mL) buckwheat honey
1 oz (30 mL) spiced rum
1 tbsp (15 mL) orange juice
Kosher salt to taste

Instructions
Set your EGG for indirect cooking at 500°F/260°C.

Place the sweet potatoes onto your EGG and close dome. Bake potatoes for 40–60 minutes or until they are tender when pierced with a knife.

While the potatoes are baking, prepare the butter mixture by placing the butter, buckwheat honey, spiced rum and orange juice into a small saucepot and heat until the butter is melted. Season to taste with a little kosher salt. Stir and set aside, keeping warm.

When the potatoes are baked and tender, suck up the warm butter honey rum mixture with your injection syringe. Plunge the needle into the center of the hot potato and press the plunger on the syringe, injecting the warm butter mixture into the center. Repeat with remaining potatoes.

Cut open each potato and watch the hot buttery steam rise from the hot flesh. Serve immediately.

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