Tonight’s Menu:
Bacon wrapped onion rings
Grilled Romaine with crumbled blue cheese
Bourbon Flank Steak
South of the border Red Snapper
Mexican Street Corn Salad
BACON-WRAPPED ONION RINGS
Ingredients:
Ingredients
- 2 Sweet Onions
- Big Green Egg Sweet and Smoky seasoning
- 2 pounds’ bacon, not thick sliced
- Big Green Egg Vidalia Onion Sriracha BBQ Sauce
EGG Set Up:
Set your EGG up for indirect cooking, using the convEGGtor and stabilize at 400°F
Directions:
Slice 2 large sweet onions about ½ inch thick and separate into rings. Each ring should be 2 layers thick (you don’t want a flimsy onion ring), so only pop out the middle layers
Put the bacon in a bowl. Toss liberally with the Sweet and Smoky Seasoning
Wrap each onion ring with a strip of thinly sliced bacon. (You’ll need 2 lbs; for the smaller rings, you may be able to use a half slice.)
Secure the bacon with a toothpick.
Place on the Big Green Egg and cook for 30-40 minutes
Brush with the BBQ sauce and continue to cook an additional 10 minutes to set the sauce. Serves 4.
Grilled Romaine with Maytag Blue Cheese
Ingredients
- One Package Hearts of Romaine Lettuce
- Olive Oil
- Kosher Salt and fresh cracked pepper>/li>
- Extra Virgin Olive Oil and Balsamic Glaze
- Maytag blue cheese for crumbling
EGG Set Up and EGGcessories:
Set the EGG up for direct cooking and stabilize the EGG at 400˚F
Directions:
- Rinse the romaine and cut in half lengthwise leaving the base of the romaine on to hold leaves together while grilling.
- Drizzle the inside of the romaine with olive oil then lightly sprinkle the inside with salt and pepper.
- Grill the romaine cut side down for about 2-3 min.
- Cut lettuce and drizzle dressing over top, and add blue cheese crumbles
- Top with your favorite Vinaigrette, (red wine vinaigrette goes nicely)
Bourbon and Brown Sugar Flank Steak
Ingredients
- 1/2 cup soy sauce
- 1/3 cup bourbon (or other whiskey)
- 1/3 cup firmly packed dark brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1 1/2 to 2 lb flank steak
Egg Set Up:
Set your Egg up for direct cooking and stabilize at 500°F
Directions:
- Whisk the soy sauce, bourbon, brown sugar, mustard, and hot sauce together in a small bowl until the sugar dissolves. Pour the ingredients into a resealable plastic bag, and add the steak. Let the steak marinate for at least 20 minutes or pop it in the fridge for up to 2 hours before grilling. Return the steak to room temperature before grilling.
- When the EGG is hot, remove the steak from the marinade, shaking off excess (no need to pat the steak dry). Set the marinade aside, don’t throw it away. Grill the steak for 4-5 minutes per side, or until cooked to your desired doneness (the cooking time is going to depend on how thick your steak is, how hot your grill is, etc. I use an instant read thermometer to test the temperature for best results). Transfer the steak to a cutting board, tent with foil, and allow to rest for at least 5 minutes.
- While the steak is resting, pour the marinade into a small saucepan. Bring to a boil and cook until reduced and syrupy. Slice the steak thinly across the grain and serve with the sauce.
Caribbean Grilled Whole Red Snapper
Ingredients
- 1- 2 Whole red snapper about 1- 1 1/2 pound each
- 1-2 fresh lemons
- salt to taste
- 1 teaspoon ground white pepper
- 1 teaspoons ground all spice
- 1 Tablespoon garlic cloves minced
- 1 teaspoon ginger minced
- 1- teaspoon paprika
- 2 teaspoons thyme finely chopped
- ½ cup basil or parsley coarsely chopped
- 1 teaspoons or more Chicken Bouillon optional
- Cooking Oil about ¼ cup or more to mix
- Green Plantains (unripe)
EGG Set Up
Set your EGG up for direct cooking, and stabilize at 450°f
Instructions
- Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside
- In a small bowl mix all the ingredients (white pepper, all spice, minced garlic, ginger, paprika, thyme, basil, parsley, chicken bouillon and oil) to make marinade for fish.
- Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24hours
- Remove and let it come to room temp while the EGG is heating up
- Brush the fish with the Marinade
- Let the fish cook for a total of 3-4 minutes on each side, you may have to add a minute on two depending on the thickness of your fish until cooked – when fish is white and the juices must run clear.
- Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check.
- Serve with pepper sauce and grilled vegetables or plantains
- Peel plantains
- Slice in the middle then cut in halve. Season with salt and brush with spice mix
- Grill on each side for about 3 minutes until fully cook through – watch carefully because they burn easily.
Mexican Street Corn Salad
Ingredients
- 2 tablespoons vegetable oil
- 4 ears fresh corn, silk removed
- Kosher salt
- 1 tsp Chili powder
- 2 tablespoons mayonnaise
- 2 ounces’ feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallion greens
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, minced
- Juice from 2 limes
- Chili powder
Egg Set up and EGGcessories:
Set up the Egg for direct cooking and stabilize at 400˚F
Big Green Egg Cast Iron Skillet
Directions:
- Peel back the husk, remove the silk, brush the corn with vegetable oil, replace the husk and roast corn on the EGG over direct heat, turning often for 8-10 minutes until corn begins to brown.
** Optional You can use frozen corn. Heat a 2 handled cast iron skillet until almost smoking hot, add a little peanut oil (for a high smoke point) and roast until a bit charred
- Remove and let cool.
- While corn is cooling, combine all other ingredients.
- Shuck corn combine, and adjust seasonings to taste.
