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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

egret ·

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  • Chili

    Mark0525 said:
    I want to try and make chili on the egg.  I would think it would have a nice smoky flavor.  Does anyone have a nice hearty recipe?
    Thanks, Mark
    I really like egret's Cowlickin' Chili, but, I'm a little prejudiced!!?  :))
    Here's the current recipe:

    Ingredients :
    Olive Oil 1.5 - 2 lbs. ground Chuck  1 lb. Italian Sausage (casing removed) 2 cups Onion (chopped) 1 Green Bell Pepper (seeded and chopped) 2 Jalapeno Chiles (seeded and chopped fine) 1-2 Serrano Chiles (seeded amd chopped fine) 1 Tbs. Garlic  (minced) 1 (28 oz.) can Diced Tomatoes and liquid  1 (15 oz.) can Diced Tomatoes and liquid 1 can Rotel 2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained) 1 can (29 oz.) Hominy (drained) - optional 3 Tbs. Chili Powder 1 Tbs. Ancho Chile Powder 1.5 Tbs. ground Cumin 2 (1 oz.) squares Baker's Semi-Sweet Chocolate  1 tsp. ground Cinnamon  2 Bay Leaves 1 tsp. dried Oregano 3 Tbs. DP Cow Lick Steak Rub 2 cups Beef Broth  1 cup Dry Red Wine 2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top Salt and fresh ground Pepper to taste Wood Chunks 
    Preparation:
    Preheat your Egg to 350° with inverted plate setter (legs up). Add 2 or 3 fist-sized chunks of wood to coals. Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil. Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Close lid and cook until all the meat is browned, stirring every few minutes. Remove dutch oven from egg, remove meat and drain on paper towels. Wipe dutch oven dry with paper towels. Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 or more hours (add water as needed to prevent drying). Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees. Remove bay leaves, dried chiles, correct seasoning and serve.
  • Mothership Pics

    It was great to meet you and Nancy, John, at the GA Mt. Eggfest. The mothership is quite a place! Bruce Bohannon is a great friend and supporter of the GA Mt. fest. Good luck with your competitions this year........
  • GA Mt. Eggfest 2104 Recipes are posted........

    The recipe file from the 4th annual Georgia Mountain Big Green Eggfest are posted on our web page. Take a look at some great recipes: http://www.mountainegg.com/recipes.php
    I'm working on the web master to include a .jpg image so people can "Pin" the web page per a suggestion from Pat Herndon. Thank you, Pat, for the suggestion! :-)
  • Jupiter Jim Test

    Way to go JimNoCook.......I mean Gator B.........I mean Jupiter Jimmy!! :))
  • Signature Photo

    YEEESSSSSS!! Got it! Put image up on Photobucket and there you have it.......thank all of you for taking your time to offer your help. I really do appreciate it!