- 2 lbs lean ground beef
- Good handful of Todd’s Original Dirt Rub
- 1/2 grated Monterey Jack cheese
- 2 scallions diced
- Sea Salt and Fresh ground pepper to taste.
- 6 – 8 Fresh Kaisers[/su_list]
- Mix lean ground beef with all the above ingredients. Mix by hand till all the spices and cheese are thoroughly mixed.
- Divide into meat mix into 6 – 8 equal sizes.
- I like placing patties between wax paper and rolling out to a nice uniform thickness.
- Once formed, lightly brush with extra virgin olive oil and before putting on your EGG.
- Bring your EGG up to 400 degrees Fahrenheit direct heat, before adding burgers.
- Cooking time will vary by burger thickness.
- No more than 8 minutes each side or until burgers are firm to the touch and cooked through.
- Toast Kaisers and top with your favorite BBQ Sauce.
Submitted by D McGuire
March Contest Winner
- 1 Hanger Steak
- 4 or 5 mushrooms
- 1 Yellow onion
- 1 or two green peppers
- 1 can of Cream of Mushroom soup
- 1/4 cup of milk and quarter stick of Butter (approx)
- 2 to 3 teaspoons of Original Todd’s DIRT [/su_list]
- 3 eggs
- 1/4 tsp salt
- 1 cup milk
- 3/4 cup flour
- 3TBS butter[/su_list]
- Starting with the Crepes mix all the ingredients together until smooth.
- Spoon mixture on the pan to desire size.
- Cook in frying pan at high heat this will cook fast so keep an eye on it.
- Place on plate and refrigerate.
- Take the hanger steak and seasoned well with Original Todd’s DIRT.
- Heat your Egg to High. Sear meat at high heat to lock in those juices and then cook to a medium to medium well. DO NOT OVER COOK THE MEAT please!!
- Then let it rest on a cutting board.
- In another pan with lots of butter a good sprinkle of Original Todd’s DIRT spice and cook on the Egg direct at 350 ish, the mushrooms, onions, green peppers and when tender add 1 can of cream of mushroom and about 1/4 cup of milk and stir until smooth and vegies are well covered.
- Now that the meat has had time to rest take electric knife and cut the hanger against the grain for more tender cuts and slice as thin as you can the whole thing.
- Then add to your pan of veggies and mushroom cream mix and stir it around so the meat all gets covered with the sauce you made. Take out the crepes and start building!!
- Start with one crepe in a dish and spoon in some of that great mixture then top with cheese of choice. I used mozzarella, close the crepe and top with cheese again.
- Bake in preheated Egg at 325 degrees indirect, cook for about 20 to 25 minutes or until golden brown!
- Let it set to cool off a bit and then enjoy!!!
This is sooooo good.
Submitted by Michel Beaulieu
- 1 1/2 chopped sirloin
- 3/4 cup chopped onion
- 1/2 cup chopped green pepper
- 1 8oz can tomato sauce
- 1 egg
- 1/2 tsp basil
- 1/2 tsp tarragon
- 1/2 tsp marjoram
- 1/2 tsp thyme[/su_list]
- Mix ingredients thoroughly in mixing bowl. Mix until loaf does not stick to bowl.
- Place and pat mixture into a metal loaf pan.
- Cook in Big Green Egg at 300 degrees for one hour or until done.
- Use favourite chips for flavouring. Meatloaf is great with baked potato.
- Use aluminum potato nail and hand rub with peanut oil. Place directly on grill and cook for one hour with meatloaf.
Submitted by Bill D
- 3 – 4lb chuck roast
- 1 cup tomato sauce
- 1 tbs Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 1 1/2 tbs brown sugar
- 1 clove garlic, chopped
- 1/4 cup butter
- 3 tbs chopped onion
- Juice of one lemon
- 1/2 tsp paprika
- 1 tbs prepared yellow mustard
- 1/3 cup ketchup[/su_list]
- Puncture roast with fork several times to tenderize.
- Sprinkle with meat tenderizer and rub into roast with a little water.
- Let stand 30 minutes to one hour.
- Place meat on V-rack with drip pan.
- Cook slowly in Big Green Egg at 250 degrees for 2 hours.
- After 1 hour, prepare sauce in a medium saucepan.
- Saute onions and garlic in butter. Add tomato sauce, ketchup, Worcestershire, lemon juice and vinegar.
- Simmer a few minutes and add remaining ingredients. Allow to simmer until meat is ready.
- Pour about 1/4 of the sauce into the centre of a piece of heavy duty aluminum foil, and place meat on top of sauce. Pour more sauce onto the meat, reserving 1/4 of the sauce.
- Seal foil and return meat to smoker.
- Cook at 250 degrees for another 1 1/2 hours or until done.
- Use meat thermometer in thickest part of meat to ensure doneness.
- Serve with reserved sauce.
Submitted by BGE Canada
- Steaks, 1-1/2 to 2 inches thick, preferably rib-eyes
- 1/4 cup kosher salt
- 1/2 tsp white pepper
- 2 tsp black pepper
- 1/4 tsp cayenne pepper[/su_list]
- Trim the steaks of any excess fat.
- Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.
- Set the EGG up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.
- When the EGG is heated to 650 degrees, place the steaks on the grill and sear for two to three minutes.
- Open the lid and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.
- Completely shut down the EGG by closing the damper top and draft door.
- Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).
- Remove the steaks and let them rest for 5 minutes before serving.
Submitted by Big Green Egg
- 8 to 14 pound whole packer trimmed brisket, choice grade or better
- 1/2 cup coarse kosher or Sea Salt
- 1/4cup ground mild chilies such as ancho or chimayo
- 1/3 cup black pepper 2 tsp cumin
- 1/4 cup granulated garlic
- 1/2 cup beef broth
- 2 tbsp celery seed Optional: wood chips[/su_list]
- Most butcher shops can get whole packer trimmed briskets, but in certain parts of the country all you can find are the small flat cuts. A 4 to 6 pound flat cut will cook for approximately 8 to 10 hours; an 8 to 14 pound whole packer trimmed brisket will cook for approximately 14 to 18 hours.
- Trim the brisket of any fat that is thicker than 1/8 inch.
- Mix all of the dry ingredients together and pulse in small food processor or blender until well mixed. Spread the rub generously over the brisket, wrap and let rest for one to two hours.
- Set the EGG up for indirect cooking with a plate setter at 250 degrees. Add in wood chips (oak, hickory, apple or cherry) if you choose.
- Cook until the internal temperature of the meat is 150 degrees, then reduce the EGG temperature to 225 degrees.
- When the meat temperature approaches 185 degrees, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then you are there).
- Wrap tightly in foil with a half cup of beef broth and rest in a warm ice chest for 1 to 3 hours. It is very important to always slice brisket against the grain.
- Reserve the juice to brush on or dip.
Submitted by Nature Boy
- 1/2 pound ground beef per serving
Equal parts of the following to taste:
- Kosher salt
- Coarse ground black pepper
- Your Favourite commercial or homemade dry BBQ Rub.[/su_list]
- Form the ground beef into patties 1″ thick. Allow to stand at room temperature for 30 minutes before grilling.
- Set the EGG up for direct cooking. When the EGG is heated to 650 degrees, place the burgers on the grill and sear for two minutes.
- Flip the burgers once. After two more minutes, flip the burgers once more.
- Completely shut down the EGG by closing the damper top and draft door. Let the burgers cook for 3 to 5 minutes, until they reach the desired internal temperature (Check with meat thermometer).
- Remove the burgers and let them stand for 5 minutes before serving.
Submitted by John C
- 3 1/2 – 4 lb eye of round
- 1 tsp dry mustard
- 1/2 cup curry powder
- 1/2 tsp soy sauce or tamari
- 2 cups unsweetened pineapple juice
- 1 tbs fresh garlic slivers
- 1/2 cup dry white wine
- 2 tbs fresh lemon juice
- 1 – 1″ piece of ginger root grated[/su_list]
- Wash roast and pat dry.
- Slit roast every 2 inches and insert a sliver of garlic with the tip of knife. Make sure the slit is deep enough so the garlic does not slip out.
- Distribute garlic evenly over all sides of roast. Set aside.
- Combine the remaining ingredients in a glass or stainless steel dish.
- Place roast in marinade. For best results marinade should cover roast entirely. Refrigerate at least 6 hours, turning meat often. Reserve marinade.
- On stove top bring marinade to a boil before using to baste roast.
- Place roast in V-rack. Set drip pan under V-rack. Place meat thermometer into thickest portion of the roast.
- Cook at 300 degrees. Baste frequently with reserved marinade.
- Cook until meat thermometer registers the desired degree of doneness 140 degrees rare; 160 degrees medium; 170 degrees well done.
- Meat cooked in the Big Green Egg retains a pinkish appearance, even when well done.
- It will take approximately 2 hours to cook a 3 1/2 lb roast well done.
- Reserve drippings. Strain to use as a sauce to pour over thinly sliced roast.
Submitted by Big Green Egg Canada