Fresh off the Egg!
Beef & Pork
Pizza & Calzones
Shrimp Stuffed Jalapenos
1 pound of jalapeños
4-6 ounces of cream cheese
1-2 pounds of shrimp
1 pound of bacon
Seasoning (I like to use Old Bay Blackened Seasoning)
Set the EGG for indirect cooking at 400°F/204°C.
Cut the stems off and split the jalapeños in half long ways. Use your knife to cut out the vein through the middle of the jalapeño with all the seeds. If you do not remove the seeds your peppers will be very spicy … in fact, probably too hot for most people’s liking. After removing the seeds, place the hollowed-out jalapeños into your strainer and rinse them thoroughly.
Fill the hollowed-out peppers with cream cheese. Remove the tail from your shrimp, and place a single piece on top of your jalapeno. Wrap your jalapeño with half a slice of bacon and set into a baking dish. Repeat for your entire stock.
Once all the jalapeños are wrapped, sprinkle with seasoning. Place the jalapeños on the EGG for around 15 minutes, turning them half way through.
Remove from the EGG and let cool for around 4-5 minutes before serving.
Now you have an easy appetizer or snack that all your buddies are going to be asking for each time they come for a visit.
Fired-Up Chicken Wings
1⁄2 cup (125 ml) canola oil
1⁄4 cup (60 ml) Jerk Marinade (see below)
2 Tbsp (30 ml) chili powder
2 Tbsp (30 ml) onion powder
1 Tbsp (15 ml) garlic powder
1 Tbsp (15 ml) smoked paprika
1 Tbsp (15 ml) freshly ground black pepper
1 jalapeño chili (for less heat, seed the chili)
1 tsp (5 ml) kosher salt
1⁄2 tsp (2 ml) ground ginger
2 lb (1 kg) chicken wings
3⁄4 cup (185 ml) white vinegar
1⁄2 cup (125 ml) orange juice
1⁄4 cup (60 ml) olive oil
1⁄4 cup (60 ml) soy sauce
1 lime, juiced
2 Tbsp (30 ml) garlic powder
1 Tbsp (15 ml) dried thyme leaves
1 Tbsp (15 ml) ground allspice
1 1⁄2 tsp (7.5 ml) dried red chili flakes
1 1⁄2 tsp (7.5 ml) dried ground sage
1 1⁄2 tsp (7.5 ml) freshly ground black pepper
1 tsp (5 ml) kosher salt
3⁄4 tsp (4 ml) ground cinnamon
3⁄4 tsp (4 ml) ground nutmeg
1 cup (250 ml) chopped onion
3 green onions, finely chopped
1 Scotch bonnet chili, seeded and chopped
Blend all ingredients together in a food processor until smooth. Makes 13⁄4 cups (450 ml)
The Rainford Method
1. Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl.
2. Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.
3. Fire up your charcoal. Set up the EGG for direct cooking at 350°F/177°C.
4. Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.
5. Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear.
Makes 2 main course servings or 10 appetizer servings.
Homemade or store bought pizza dough
Cornmeal for dusting
1½ cups (375 ml) marinara sauce
12 oz (340 g) shredded mozzarella
2 tsp (20 ml) Parmigiano-Reggiano cheese
2 tsp (20 ml) olive oil
Pinch of Oregano
Set the EGG for indirect cooking at 600ºF/315ºC and preheat a Pizza/Baking Stone.
Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
Top the pizza with the sauce, mozzarella and any toppings. Slide the pizza onto the hot Pizza/Baking Stone and close the lid of the EGG. Cook until the edges are lightly browned and crisp.
Using the Pizza Peel, remove the pizza from the stone, sprinkle with the Parmigiano-Reggiano cheese, drizzle with olive oil and add a pinch of Oregano . Using a Pizza Cutter, cut the pizza into desired portions and serve immediately.
The Perfect Steaks
2 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
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°F, 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.