Recipe By: Chef JJ’s Back Yard
Serving Size: 6
Ingredients:
3 whole chicken tenderloin
3 whole jalapeno
2 slices bacon
Dizzy Dust Dizzy Pig Rub
Directions:
Halve the peppers and deseed them. Rub the tenderloins with the dizzy rub. Place 1/2 of a tenderloin inside of half of a pepper, then wrap it into a 1/3 slice of bacon. Preheat EGG to 325º using direct heat. Cook the bombs until cooked throughout.
This recipe was featured in our 2013 Eggfest on May 18
Recipe By: Chef JJ’s Back Yard
Serving Size: 4
Ingredients:
1 biscuit
1 egg, scrambled
1 slice cheese
1 slice bacon, rendered.
Basil Aioli
1/2 ounce mayonnaise
1/4 clove garlic, minced
1/8 ounce basil, chopped
salt and pepper, to taste
Directions:
Basil Aioli:
Combine all ingredients and refrigerate until ready to use.
Preheat EGG to 350º F using indirect heat. Cook the egg in a greased muffin pan. Remove from the grill. Slice the biscuit, spread some of the basil aioli on the top half, the egg on the bottom half, with the cheese and bacon. Put the sandwich back on the grill until warmed throughout.
This recipe was featured in our 2013 Eggfest on May 18
Recipe By: Jeff Rodgers
Ingredients:
White BBQ Sauce
3 cups mayonnaise
1/2 cup white vinegar
2 clove garlic, minced
2 tablespoon Course ground pepper
2 tablespoon Spicy brown mustard
2 teaspoon horseradish
2 teaspoon sugar
2 teaspoon salt
Duck
4 tablespoon thyme
4 tablespoon oregano
4 tablespoon cumin
4 tablespoon paprika
4 teaspoon onion powder
4 teaspoon salt
4 teaspoon pepper
12 each duck breasts
Directions:
1. BBQ Sauce: Stir together all ingredients until well blended. Cover and chill until ready to serve.
2. Brine duck breasts for 1 hour. Remove from brine, combine dry ingredients for the duck, rinse duck, pat dry, rub mixture over duck, put in ziplock bag and put into refrigerator and chill from 4 to 24 hrs.
3. Preheat egg to 350~400. Grill duck 20~25 min or until done, turning once. Serve with white BBQ sauce.
This recipe was featured in our 2013 Eggfest on May 18
Recipe By: Chef JJ’s Back Yard
Serving Size: 48
Ingredients:
Basic Brine, see recipe
4 tablespoons coffee beans
4 teaspoons garlic powder
4 teaspoons fennel seeds
4 teaspoons smoked paprika
4 teaspoons peppercorns
4 teaspoons kosher salt
3 pounds pork tenderloin
2 whole baguette
olive oil
10 ounces cherry jam
Directions:
Place the first 6 ingredients in a spice grinder. Grind them until well blended. Brine the pork for 2 hours. Remove from the brine, rub the pork tenderloin evenly with the rub. Preheat the egg to 400º using direct heat. Cook until they reach an internal temperature of 135º F. Let the pork rest then slice it. Grill the baguette, top with the pork and a dollop of jelly.
This recipe was featured in our 2013 Eggfest on May 18
Recipe By: Dustin Feliciana
Serving Size: 16
Ingredients:
1 sourdough boule
1 stick butter, softened
1/4 cup powdered sugar
1/4 cup honey
1/3 granulated sugar
Glaze
1 tablespoon butter, melted
1/2 lemon
2 tablespoons powdered sugar
Directions:
Slice sourdough boule creating a checker board pattern. Being careful not to cut through bottom crust. Mix powdered sugar, honey and butter. Spread mixture in between all of the slices of bread. Sprinkle granulated sugar over bread, wrap in foil and bake using indirect heat at 350° for 25-30mins. For the glaze mix the juice from 1/2 lemon, melted butter and powdered sugar. Pour over bread and serve.
This recipe was featured in our 2013 Eggfest on May 18