Cast Iron Cooking on the
Big Green Egg
Old Fashioned Pot Roast with Vegetables
Chicken and Dumplin’s
Assorted Cast Iron Grill Cheese Sandwiches
Cast iron Cornbread
Apple & Pear Walnut Crisp
Old Fashioned Pot Roast with Vegetables
Yield: 10 to 12 servings
Ingredients
List of Ingredients
- Beef, Chuck roast 3 to 5 lb.
- Beef, stock 4 cups
- Red Wine 2 cups
- Red Bliss Potatoes, halved 5 ea
- 1 large sweet potato, peeled and diced
- 2 sweet onions, quartered
- Celery, large diced 2 cups
- Carrots, chopped 2 cups
- Garlic, crushed 2 tablespoons
- 4 sprigs of thyme
- 2 sprigs rosemary
- Salt 4 tbsp, plus some to taste
- Pepper 4 tbsp, plus some to taste
- All-Purpose Flour ¼ cup
EGG Set Up and EGGsessories:
Big Green EGG Cast Iron Dutch Oven
This is a two-part cooking method. Direct to sear the meat, and then indirect to finish the meal
First, Set your egg to direct cooking at 400 F,
Second part, utilizing your ConvEGGtor, set to indirect at 275 F.
Directions:
- First season your roast with salt and pepper.
- Next place the roast on your big green egg and sear on direct heat at 400 F until the desired amount of caramelization is achieved, about 3 minutes per side. Reserve.
- Then preheat, your cast ironDutch Oven on your EGG. Once the oil is starting to lightly bubble, sauté your onions, carrots, celery, and garlic.
- Deglaze with red wine
- Add the potatoes and remove from heat
- Reset the EGG to 275 degrees indirect.
- Next place the roast into the Dutch Oven with the vegetables and pour the beef stock until just the very top of the roast is exposed.
- Place the rosemary and thyme sprigs on top of the meat
- Close the lid on your Dutch Oven, being sure that you leave it cracked for steam to escape.
- Cook for approximately 1 hour per pound or until the meat is tender. For example, a 3 pound roast will cook for 3 hours, etc.
- If you would like to make a pan gravy, remove the meat and vegetables when the roast is finished.
- Remove ½ cup of the cooking liquid and whisk in ¼ cup of flour
- Next, whisk the mixture back into the dutch oven in small amounts. Stop adding it when you have reached the desired consistency.
- Serve warm. Enjoy with warm bread to soak up the gravy!
Chicken and Dumplin’s
Yield: serves 4 to 6
Ingredients
List of Ingredients
- chickens, whole, “spatchcocked” 1 Ea. 4 -5 lb
- chicken stock 1 quart
- wine, white 1 cup
- *Dumplings (biscuit dough) 12, 1 oz. dumplings
- All Purpose Flour ½ cup
- sweet onion, diced 1 cup
- Celery, diced 1 cup
- Carrots, chopped 1 cup
- Garlic, minced 4 tbsp.
- Parsley 2 tbsp.
- Thyme 2 tbsp.
- Butter 2 tbsp.
- Salt to taste
- Pepper to taste
*see following recipe, “Banner Butter Biscuits” for a homemade biscuit recipe
Egg Set-Up
Set your EGG up for direct cooking and stabilize at 400 F.
Directions
- Season your chicken well with salt & pepper.
- Roast on the egg at 400 F for approximately 45 minutes or until an internal temperature of 165 F is achieved.
- Allow the chicken to cool.
- Once cooled pick the whole chicken and reserve the meat.
- Then in the BGE Dutch Oven melt your butter and sauté the onions, carrots, celery, and garlic.
- Season with salt, pepper & flour.
- Once a fond (film on the base of the pan) forms deglaze with white wine.
- Add the chicken stock, chicken, parsley, & thyme.
- Simmer.
- Next add your dumplings and simmer for approximately 20 minutes or until the dumplings are cooked. Serve Hot.
Banner Butter Biscuits (makes 10)
Ingredients
- 3 cups flour
- ¼ tsp baking soda
- 1 tbsp. baking powder
- 1 tsp salt
- 1/2 cup cold Garlic, herb, and parsley Banner butter
- 2 tbsp bacon fat
- ¼ cup crispy bacon
- ¼ cup cabot cheddar
- 1 cup Banner Butter buttermilk
EGG Set Up
Set the EGG up for indirect cooking, using the ConvEGGtor, and stabilize at 450⁰ F.
Directions
Cook your bacon in a disposable tray in the egg for 15-20 minutes (until crispy) and collect the fat in a jar and place it in the fridge to cool for cooking.
Allow the bacon to cool and then chop it up into small piece.
Combine flour, salt, baking powder, and baking soda.
Grate cold butter into the flour mixture with the bacon fat and work quickly to combine it.
Next add your buttermilk slowly and knead it together until it is just tacky and no longer sticky. It is important to work quickly so your butter stays cold.
Fold in your bacon bits.
Form 10 biscuits about 2’ thick and bake in a cast iron dish, coated lightly in bacon fat to prevent sticking, for 10-12 minutes or until golden brown.
Cornbread
Ingredients
- ½ cup Irish butter, brought to room temperature
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup cheddar cheese
- 1 can green chilies, strained
- ½ cup roasted corn
BGE Cast iron skillet
EGG Set Up
Prepare the EGG for indirect cooking, using the convEGGtor, and stabilize at 375 Degrees.
Directions
Combine the dry ingredients in a medium mixing bowl and sift together
Cream together the butter, eggs, and sugar
Alternately add in the dry ingredients and buttermilk
Stir in the corn and chilies
Grease the cast iron and pour in the filling Bake on the EGG at 375 for 35-45 minutes or until a toothpick pulls out clean
The Ultimate Grill Cheese
Ingredients
List of Ingredients
- Bread, sliced Chicago bread 2 ea
- Duke’s Mayonnaise
- Cheese, sliced 2 slices
EGG Set Up and EGGsessories:
Big Green Egg Cast Iron Plancha
Set your EGG for direct cooking and stabilize at 400F
Method of Production
- First spread mayonnaise on both slices of bread and toast on the plancha until golden brown.
- Then add mayonnaise to the other sides of the bread.
- Add the cheese to the already toasted side.
- Then assemble into a sandwich.
- Toast on both sides on the plancha until the desired amount of color and crispness is achieved.
- Slice and serve.
Sweet alternative
Ingredients
List of Ingredients
- Donuts, sliced in half
- Mascarpone cheese
- Strawberries, sliced
- One stick room temperature butter, split into 2 tablespoon portions
EGG Set Up and EGGsessories:
Big Green Egg Cast Iron Plancha
Set your EGG for direct cooking and stabilize at 400F
Directions:
- Spread butter on both slices of donut and toast on the plancha, flat side down, until golden brown.
- Then add butter to the other sides of the donut.
- Add the cheese and strawberries to the already toasted side.
- Then assemble into a sandwich.
- Toast on both sides on the plancha until the desired amount of color and crispness is achieved.
- Slice in half and serve.
Apple & Pear Walnut Crisp
Yield: 8 to 10 servings
Ingredients
List of Ingredients
- Apples, diced 5 Ea
- Pears, diced 5 Ea
- Brown sugar 1 lb
- All-Purpose Flour 1 cup
- Butter, small diced & chilled 2 sticks
- Oats 1 cup
- Pecans, chopped 1.5 oz
- Cinnamon ¼ tbsp, ½ tsp
- Nutmeg ¼ tbsp
- Allspice ¼ tbsp
- Orange Juice 1 Ea
- Orange Zest 1 Ea
- Salt To taste
- Pepper To taste
Egg Set-Up and EGGsessories
Big Green EGG Skillet
Set your EGG to indirect cooking utilizing the ConvEGGtor, then hold at 325 F.
Directions:
- To make the topping: In bowl add the oats, flour, brown sugar (half pound), pecans, cinnamon(½ teaspoon), and incorporate uniformly.
- Then with a fork, work the chilled butter into the mixture until it resembles a coarse meal.
- Place on a parchment lined sheet pan and Bake at 325 F for approximately 15 to 20 minutes or golden brown. Reserve.
- To make the filling: In a Big Green Egg skillet, foam your butter, then sauté your apples & pears. Approximately 5 minutes.
- Then add your brown sugar (1/2 pound), cinnamon, allspice, nutmeg, orange zest, and orange juice. Continue cooking until the apples and pears are tender.
- Place the topping on the cooked fruit and bake at 375 F on the egg for approximately 15 more minutes.
- Serve Hot with ice cream
