admin : September 2, 2010 10:12 AM : Recipes
Recipe By: Chef JJ’s Back Yard
Serving Size: 24
Ingredients:
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4 ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Directions:
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in a warm place and let the rolls rise until they look slightly puffy; approximately 30 minutes.
Preheat the grill to 350 degrees F using indirect heat.
Bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
This recipe was featured at our EGGfest on August 28, 2010
admin : September 1, 2010 4:37 PM : Recipes
Recipe By: BGE 2010 Cookbook
Serving Size: 6
Summary:
Equipment: plate setter, hickory chips, instant read thermometer
Preheat the EGG 350 without the plate setter
Ingredients:
3 tablespoons olive oil
1 whole yellow onion, minced
1 whole small red bell pepper, minced
1 tablespoons garlic, minced
8 ounces ground chuck
8 ounces ground veal
8 ounces ground pork
2 tablespoons balsamic vinegar
2 tablespoons worcestershire sauce
2 teaspoon crushed red pepper
3/4 cups dried bread crumbs
1/4 cup whole milk
2 tablespoons oregano, chopped
4 ounces parmesan cheese
2 whole eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Directions:
Soak 1 cup of hickory chips in a pan of water for 1 hour. Scatter the chips over the preheated charcoal and using barbecue mitts, place the plate setter legs down in the EGG.
To make the meatballs, heat the olive oil in a medium saucepan. Saute the onions, bell pepper and garlic for 3-5 minutes until softened. Transfer to a large bowl. Crumble the meat into the bowl, add the vinegar, worcestershire sauce, red chile flakes, bread crumbs, milk oregano, cheese, eggs, salt and pepper. Using a wooden spoon, mix all the ingredients until completely blended.
Roll the meat into 1 oz balls and place on the plate setter and close the lid of the EGG. Cook until the internal temperature reaches 140 F.
This recipe was featured at our EGGfest on August 28, 2010
admin : September 1, 2010 4:36 PM : Recipes
Recipe By: BGE 2010 Cookbook
Serving Size: 4
Summary:
Equipment: cast iron grid, instant read thermometer
Set the egg for direct cooking with the cast iron grid. Preheat the EGG to 400 F
Ingredients:
2 lb pork tenderloin
2 tablespoons ground coffee
1 tablespoon ground coffee
1 tablespoon ancho chile powder
kosher salt
black pepper
Directions:
Cut 8 slices from the center portion of the pork tenderloins, and reserve the end and trimmings for another meal. To make the coffee rub, mix first amount of the ground coffee, the chile powder, salt and pepper in a small bowl and set aside.
Season the pork medallions with the coffee rub. Put the pork slices on the middle of the grid. Close the lid of the EGG and grill the pork for 5-6 minutes on each side, until the instant read thermometer registers 145 F. Remove the pork and let the pork rest. Slice when ready to serve.
This recipe was featured at our EGGfest on August 28, 2010
admin : September 1, 2010 4:35 PM : Recipes
Recipe By: BGE 2010 Cookbook
Serving Size: 6
Summary:
Equipment: Cast iron grid, half moon griddle
Set the egg for direct cooking with the cast iron grid and the half moon griddle, set flat side up on one half of the cast iron grid
preheat the egg to 400
Ingredients:
3/8 cups sour cream
4 1/2 teaspoons horseradish, more as desired
4 1/2 teaspoons chives, minced
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
3/8 cups unsalted butter
3 tablespoons unsalted butter
6 whole english muffins
6 slices beefsteak tomatoes, 1/4 in. thick
1 1/2 lb beef tenderloin steak
kosher salt
black pepper
6 whole egg
6 slices smoked gouda
Directions:
To make the horseradish cream, whisk the sour cream, horseradish, chives, salt and pepper in a small bowl until blended. Set aside.
Melt first amount of butter in a small saucepan. Using a pastry brush spread the muffin halves with butter. Place the muffin halves on the griddle cut side down, until toasted and lightly browned. Using a long handled spatula, transfer the muffins to a platter. Spread each of the halves with 2 teaspoons of horseradish cream. Set aside.
Brush all the tomato slices first and then the steaks with butter, and season with salt and pepper. Place steaks on the grid and while they are still cooking, melt the remaining butter on the griddle. Crack the eggs onto the hot griddle. Close the lid and cook for 3 minutes or until the whites of the eggs are set. Using a long handled spatula, turn the steaks and eggs over and top each egg with a slice of cheese. Close the lid and continue to cook for 3 minutes or until cheese is melted. Using a long handled spatula, remove each steak and place it on the bottom half of an english muffin, Top each steak with 1 egg, a slice of tomato and the top of the english muffin. Place the assembled sandwiches on the grid. Close the lid of the egg and heat for 1 minute until the sandwiches are hot.
This recipe was featured at our EGGfest on August 28, 2010
admin : September 1, 2010 4:34 PM : Recipes
Recipe By: BGE 2010 Cookbook
Serving Size: 8
Summary:
Equipment: Porcelain coated grid, dutch oven.
Set the EGG for direct cooking with the porcelain coated grid. Preheat the egg to 450 F. Preheat the dutch oven on the grid for 10 minutes.
Ingredients:
12 ounces bacon, diced
1/4 cup basic bbq rub, see recipe
1 1/2 pounds tomatoes, chopped
1 whole yellow onions, chopped
1/4 cup garlic, minced
1 whole chipotle pepper in adobo
12 ounces Sun King Beer
4 cups chicken stock
2 cups ketchup
1/4 cup yellow mustard
1/2 cup apple cider vinegar
1 cup light brown sugar, packed
2 tablespoons worcestershire sauce
2 ears corn, cut off the cobb
1 lb. tomatoes, grilled and chopped
3 cups lima beans, cooked and drained
4 whole chicken breasts, smoked and shredded
1 teaspoon black pepper
Directions:
Place the bacon in the dutch oven, close the lid and cook until crisp. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels and set aside. Reserve the bacon fat in the dutch oven.
Add the bbq rub to the bacon fat and cook for 1 minute. Add the tomatoes, onions, garlic, and chipotle and cook for 2-3 minutes, until the onions are translucent. Slowly add the beer, stirring with a wooden spoon to deglaze. Add the chicken stock, ketchup, mustard, vinegar, brown sugar, and worcestershire sauce. Leave the dutch oven uncovered, but close the lid of the EGG. Simmer for 30 minutes, or until the soup has thickened slightly.
Remove the dutch oven from the heat. Puree the soup using and immersion blender or carefully spoon it into the bowl of a food processor fitted with the steel blade, process until smooth, and return to the dutch oven. Add the corn, grilled tomatoes, lima beans, chicken, and pepper and stir until completely combined. Serve topped with the reserved bacon pieces.
This recipe was featured at our EGGfest on August 28, 2010
