Spreading the love this Valentine’s Day
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread
or Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Pumpkin Pie on the BGE (Warning: pic heavy)
Someone else made this recently so the credit goes to them. I have never made a pumpkin pie except using the canned stuff. I thought I would document the cook on here in case someone else has the urge to try it.
I bought some pumpkin pie pumpkins from Lowes.
Tried to cut them in half and had a heck of a time doing it. Ended up cutting them with a wood saw. I dont know if that means the pumpkins weren't ripe enough or what but I couldn't hack through them with a really sharp kitchen knife. Anyway, cut them in half and scooped out the guts.
Put them on the BGE, indirect at about 350. They were soft in a little more than an hour. Here is a tip, put the pumpkins cut side up. If you put them cut side down (like I did at first) the moisture from the pumpkins leaks out onto the platesetter and causes the egg to smoke.
Scooped out the soft pumpkin into a bowl and blended it up.
Mixed up the pumpkin pie using a simple recipe found using Google. http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx
Here are the ingredients used:
I obviously used my fresh pumpkin in place of the canned stuff. Mixed it up according to the directions and poured it into the unbaked pie shell.
Grill is a little messy from making country ribs earlier in the day.
Cooked the pie at about 375 indirect until the pie was firm and a butter knife came out of the center clean.
This is the finished product. The brown parts on the edges are from the pie mixture spilling a bit when I was walking it out to the grill.
The pie turned out really good. Needed to be just a tad sweeter. Almost tasted like a sweet potato pie.
Overall, I recommend doing one this way. I love knowing exactly what does into my food instead of just dumping a can or mush into a pie shell.
The pics and the pie arent as pretty as some of the examples people put on the forum but I still consider myself new to this hobby. Hopefully this will help someone with Thanksgiving coming up soon and all.
-Jody Newell (LBGE & a mini BGE!)Location: Munford, TN Homepage: