- 4 cups bread flour
- 1 tbls sugar
- 1 1/2 tsps salt
- 1 tbls vegetable oil
- 2 tsps instant yeast
- 1-1/4- 1-1/2 cups of warm water.
- Mix all the ingredients in a bowl. You don’t have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it’s really stiff, or you can’t get all the dry flour incorporated.
- Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
- Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
- Pre heat your BGE unit to 425.
- Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don’t get discouraged if they don’t look perfect, it just takes practice!
- Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly.
- After the 20 minute wait, your bagels will start to look puffy, and it’s time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on prepared baking tray. Repeat until all the bagels are boiled.
- Add the boiled bagels from the tray to the BGE, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they’re done!
- Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what’s got to be one of the best weekend brunch treats possible!
Submitted by M Belanger
3rd Place Winning Cooks Eggtoberfest 2011
- 1 medium head of cabbage
- 1 tsp. butter or margarine, softened
- 1 tsp. salt
- 1/2 tsp. garlic salt
- 1/4 tsp. pepper
- 2 tsp. grated Parmesan cheese
- 4 bacon strips
- Cut cabbage into four wedges; place each on a piece of double-layered heavy duty foil (about 18 in. square). Spread cut sides with butter. Sprinkle with salt, garlic salt, pepper and Parmesan cheese. Wrap bacon strip around each wedge. Foil around cabbage and seal tightly.
- Grill, covered, over medium heat for 40 minutes or until cabbage is tender, turning twice.
Submitted by Atlkoman and Pumkin07
- 1 cup toasted almond slivers
- 1 1/2 cups 1-1/2 cups Toblerone bar
- 2 cups mini marshmallows
- 1 ball of pizza dough (see recipe)
- 2 tablespoons melted unsalted butter
- 1 tablespoon sugar
- Preheat your EGG for indirect cooking to 500 F (260 C).
- In a bowl, mix the almonds, the chocolate and the marshmallows. Put aside.
- Sprinkle a little cornmeal on the pizza stone and on the pizza board.
- Flatten a ball of dough to obtain a crust of about 10 in. (25 cm) diameter. Lay the dough on the board. Cover the surface with butter and sprinkle with sugar. Slide the pizza onto the pizza stone and bake for about 10 minutes or until golden brown.
- Remove the pizza from the EGG and spread the marshmallows and the chocolate mixture on it. Continue to bake for 3 to 5 minutes or until the marshmallows are nicely melted.
- Let it cool and eat immediately.
Note: For a fruity touch, add raisins or cubed banana chunks
Submitted by BBQPrincess
- 1/2 cup light cider or lukewarm water
- 3/4 cup lukewarm water
- 1 1-1/2 tsp instant yeast
- 1 tablespoon honey
- 2 3/4 cups 2-3/4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons olive oil
- In a bowl, combine the cider, water, yeast and honey. Let stand until frothy, about 5 minutes.
- In a different bowl, mix the flour, salt and oil. Stir with a wooden spoon. Add the yeast mixture and mix until a soft ball is obtained.
- Remove the dough from the bowl and knead a few minutes while flouring to avoid sticking.
- Place the dough into a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 1 hour in a lukewarm area, away from drafts.
- Using your hands divide the pizza dough into two equal parts.
- Use the dough immediately or lightly oil before storing in a plastic bag. It can be refrigerated up to 12 hours or frozen.
Note: To activate yeast, the temperature of the cider and of all other liquids is important. The temperature must be between 41 and 46C (105 and 115F), which means that the cider must be heated a little. The liquids should not be too hot as this will kill the yeast and not too cold, as the dough will not rise.
Submitted by R Larrivee
- 1 pound extra firm tofu (well pressed and sliced into 1 inch squares)
- 3/4 cup of your favorite barbecue sauce
- 1/2 cup brown sugar
- 1 tsp chili powder
- 1/2 tsp red pepper flakes
- 3/4 cup orange juice concentrate
- salt and pepper to taste
- (add mushrooms and sliced sweet peppers to the skewers for a twist).
- Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes.
- Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well. Allow to marinate for at least two hours.
- Spray grill with non-stick spray and grill for 4 or 5 minutes on each side, brushing with additional sauce.
- Sprinkle with salt and pepper just before serving.
Submitted by D McGuire
- 1 block extra firm tofu (well pressed)
- 1/2 cup hoisin (Asian BBQ Sauce) sauce
- 1 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- Carefully slice tofu into 1-inch thick cubes or strips. If you’re using skewers, cubes are best, but if you’ll be placing your tofu directly on your grill, larger strips are better.
- Whisk together all the ingredients, except tofu, and place in a shallow dish. Place the tofu in the dish and spoon some of the marinate on top of the tofu. Allow the tofu to marinade for at least one hour (I find the longer the better), turning once or spooning more marinade over the top. You can also use a zip-lock bag instead of a dish.
- Lightly grease your gill and cook tofu over medium flame for 6-7 minutes on each side, basting with extra marinade.
Submitted by D McGuire
- 1 block firm or extra-firm tofu (well-pressed)
- 1 tbsp extra virgin olive oil
- 1/4 cup lime juice
- 2 cloves garlic (minced)
- 2 tbsp fresh chopped cilantro
- 2 tsp chili powder1/4 tsp cayenne pepper
- salt and pepper to taste
- pre-soaked wooden skewers(optional)
- Slice pressed tofu into 4 thick slabs. Or, chop into cubes and place on bamboo skewers.(You can also double the recipe, add veggies and soaked wooden skewers to make tofu kabobs).
- Whisk together remaining ingredients and add tofu, coating well. Allow to marinate in the refrigerator for at least two hours, and up to overnight.
- Prepare your EGG to about 400 degrees Fahrenheit.
- Either spray your grill with a non-stick cooking spray (i.e. Pam) or brush the tofu/kabob with light cooking oil.
- Place tofu on grill or bamboo skewers, and cook until lightly browned on all sides, basting occasionally with extra marinade.
Tofu Grilling Tips: Tofu is best cooked with skewers on a BBQ as it tends to stick to a hot grill. And always brush with a a good cooking oil to prevent sticking.
Submitted by D McGuire
- 6 – 8 of your favourite sausages
- 1 small onion (diced)
- 1 sweet red pepper (cleaned and diced)
- 1 sweet green pepper (cleaned and diced)
- 3 -4 cans of baked beans with maple syrup
(all volumes vary by the size of pot you will be using allowing about 3 inches from top for bubbling)
- I take my favourite sausages and grill them just the way we like them.. then we take them off to rest.
- In my Cast Iron Dutch Oven, I pour extra virgin olive oil to coat the base of the pan, and saute onions and sweet peppers.
- Take the resting sausages and slice them into 1/4 inch medallions.
- Pour in baked beans with maple syrup
- Note: optional add in: Frank’s Hot Sauce
- Here I remove the grill and add my pre-soaked Maple smoking chips (directly onto the charcoal). Insert the plate setter upside down and put the grill back down (This gives an indirect heat to avoid beans from sticking to the bottom of the pot). Cover pot and cose the lid and let the heat and smoke do their thing at 275 for the afternoon.
My kids love this with fresh buns…. The sausages, maple in the beans along with Maple smoking really gives this a nice flavour everyone likes.
Submitted by Brian T
- One leg of Alberta or Ontario lamb, bone in, about 3 to 4 lbs (1.6 kg)
- 3 cloves garlic, each sliced into 3 slivers
- 2 sprigs fresh rosemary
- 1/4 cup (50 ml) course sea salt
- 1 1/2 tablespoons (22 ml) freshly cracked black pepper
- Dijon mustard
- With a sharp paring knife pierce meat every 1 1/2 inches (4 cm), about 1 inch (2.5 cm) deep. Into each slit, insert one slice of garlic and some of the fresh rosemary. Set aside, cover with a tea towel at least 30 minutes to bring meat to room temperature.
- Preheat grill to very high. Rub meat generously with salt, cracked pepper, then sear on all sides about 2 minutes. Reduce heat to 325 F (160 C).
- After 40 minutes, brush meat with Dijon mustard and continue roasting.
- Lamb will be done to medium-rare after about 90 minutes total time (time may vary, depending on size of the roast, its starting temperature and the barbecue you are using).
Note: Be sure to rest the meat, covered at room temperature about 15 minutes before carving.
Submitted by Chef Jordan
- 4 ears fresh corn on the cob
- 3 tbsp butter or margarine, melted
- Your favorite commercial or homemade dry BBQ rub, to taste
- Soak corn in cold water for 1 to 2 hours. Pull back husk but do not remove; remove silks. Rub melted butter or margarine onto the ears.
- Sprinkle with the rub of your choice.
- Pull the husk back over the ears and tie back together at the top with a small piece of husk.
- Set the EGG® up for direct cooking at 325 degrees for 30-35 minutes, turning often. When done, remove the outer husk by twisting the stalk at the bottom and the entire husk will fall away.
Submitted by SpiceCooks
- 1 cup self-rising flour
- 1 tsp baking powder
- 3/4 cup white sugar
- 1 cup buttermilk
- 1 stick salted butter
- 1 large can peaches (drained)
- Mix flour, baking powder, sugar and buttermilk to form a batter.
- Melt 1 stick of salted butter in a 9 inch pan.
- Pour the batter on top of the melted butter.
- Spread 1 large can of peaches (drained) across the batter.
- Set the EGG up for indirect cooking with a plate setter (see page 16) at 400º and cook
Submitted by Why1504
- 24 stalks of asparagus
- 8 slices of prosciutto (very thinly sliced ham works well as well)
- Cut off the hard ends of the asparagus stalks and blanch asparagus in boiling water for 2-3 minutes until it turns bright green. Immediately plunge into ice water to stop cooking.
- Wrap a piece of prosciutto around 2-3 stalks of asparagus and secure with a toothpick (soaked in water over night)
- Spray the bundles lightly with EVOO and sprinkle with cracked pepper. Set the Egg up for direct cooking at 400 degrees.
- Cook for about 10 minutes until prosciutto is crisp, flip once to brown both sides.
Submitted by WessB
- 2 (8 ounce) containers plain yogurt
- 2 cucumbers – peeled, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped
- fresh dill
- 3 cloves garlic crushed
- In a food processor or blender, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined adding yogurt last (to avoid over mixing).
- Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.
- One or two bags of frozen Perogies of choice
- a few table spoons of EVOO
- In a large Ziploc bag add a few table spoons of EVOO and sprinkle in your favourite BBQ Rub. Big Green Egg Green Pecan Seasoning makes a nice twist.
- Carefully toss the perogies in the bag with the olive oil and spices.
- Prepare the egg for indirect cooking at about 325 degrees; with the plate setter in feet up and grill on top
- Once grill is ready place the perogies directly on the grill and cook for about 10 minutes, then turn once to lightly brown on the other side.
- Once done you can serve with your favourite Tzatziki sauce or sour cream.
- 1/2 cup sea salt
- 1/2 turninado sugar
- 1/4 granulated brown sugar
- 1 tbsp granulated onion
- 2 tbsp freshly ground black pepper
- 2 tsp cayenne
- 2 tbsp chili powder
- 1 tbsp granulated garlic
- 2 tbsp ground cumin
- 1 tsp ground nutmeg
- 1 tbsp thyme leaves.
Combine all ingredients, mix well, and store in an airtight container.
Submitted by Dr. BBQ
- 1 maple plank, soaked (at least 4 hrs)
- 2 small wheels brie (1/2 lb each)
- 1/8 cup olive oil
- 6 to 8 cloves of garlic chopped
- 2 green onions, finely chopped
- 1 roasted red bell pepper, peeled, seeded and finely chopped
- 1 jalapeno pepper seeded and minced (optional)
- 2 tbsp chopped fresh thyme
- 2 tbsp balsamic vinegar
- black pepper and salt to taste.
- Set the EGG up for direct cooking at 400 degrees.
- Scrape rind off top of each wheel of brie to expose cheese and set aside.
- On a stovetop, heat olive oil in saute pan and add garlic, cooking until soft but not browned. Add green onions, peppers, thyme and vinegar and saute for 5 min., stirring occasionally. Remove from heat and salt and pepper to taste.
- Place the maple plank on the grid for about 8 minutes. Divide the pepper mixture evenly on top of brie wheels and place on plank.
- Bake for 8 to 10 min. until the cheese begins to melt. Serve with slices of crusty bread or crudités.
Submitted by Chubby
- 1/4 pound butter
- 2/3 cup white sugar
- 2 eggs, 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt.
- Preheat egg with plate setter to 375 degrees F (175 degrees C).
- Grease an 8 inch square pan. Melt butter in large skillet.
- Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
- Combine buttermilk with baking soda and stir into mixture in pan.
- Stir in cornmeal, flour, and salt until well blended and few lumps remain.
- Pour batter into the prepared pan.
- Bake in the preheated BGE for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Submitted by J Jones