EGGFEST 2009
Black-N-Blueberry Cobbler
Steve Dillon
San Mateo, CA

1 stick butter
2 1/2 cups fresh blackberries
2 1/2 cups fresh blue berries
2 cups flour
2 cups sugar
1 1/2 tsp. fresh grated lemon zest
1Tbs. baking powder
1/4 cup water
1 tsp. salt
2 Tbs. Pineapple Head (Dizzy Pig)
1 1/2 cup milk
1/2*Cup sugar

Pre-heat your Egg to 350F,
Spray some non-stick coating or rub some shortening in your Dutch oven then warm it up in the egg.
Wash fresh blackberries and drain. In a large bowl combine blackberries, sugar, lemon zest, and water; stir to coat blackberries. Let rest.
In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth.
Melt one cube of butter in the dutch oven
Pour batter over melted butter -- do not stir. Carefully spoon on the black-n-blue berries over top of the batter -- do not stir. Sprinkle the Pineapple Head topping all over.
You can leave the top of the Dutch oven off if you like. Cook for about an hour, watch the edges and top for browning, once it gets some color it's there.
Serve with Vanilla ice cream A La Mode.Yum
Serves: 10 or 4 depending -LOL

EGGFEST 2010
Grilled Strawberry Shortcake
David & Jenny Hill
Fair Oaks, CA

Serves 4–6
1 loaf pound cake, store bought or homemade
(Costco makes a great one)
4 tablespoons Butter or Brandy Butter*, melted
2 cups sliced strawberries, tossed with a few
tablespoons of confectioner’s sugar
Cabernet Dessert Sauce
Whipped Cream
Toasted sliced almonds
Heat barbecue to 325°F. Let stabilize
Slice pound cake into 1 1/2” slices. Brush lightly with
butter or Brandy Butter* and grill for approx. 3–4
minutes or just until lightly browned on either side.
Spoon fruit over cake and top with strawberries and
whipped cream. Drizzle with Cabernet Dessert Sauce.
Sprinkle with sliced almonds.
Serve.
* Brandy/Bourbon Butter:
4 tablespoons Butter, softened
1 tablespoon of Brandy or Bourbon
1 tablespoon of Brown Sugar
1 teaspoon molasses
Mix ingredients together, melt before brushing
on pound cake.


EGGFEST 2007
Intensely Fudgy Brownies
Ann Tabor
Cypress, Texas

8 oz. bittersweet chocolate, chopped (Scharffen Berger or Valrhona 70% bittersweet is delicious)
8 oz. semisweet chocolate, chopped
12 tablespoons butter + extra for pan
2 cups sugar ½ tsp. salt 4 eggs 2/3 cup flour
½ tsp. vanilla
1-1 ½ cup chopped nuts

Set up Egg for an indirect cook and stabilize at 325 degrees,( about 375 dome temp) making sure you have a well established, "clean"  fire.    Prepare a 12" round cake pan by buttering the sides and bottom and lining w/parchment paper for easy removal of brownies.

Melt chocolate and butter in a double boiler setup (large glass or stainless bowl set over saucepan of simmering water). Once chocolate and butter mixture is smooth, remove from heat. By hand, beat in the salt, sugar, vanilla and eggs one at a time. Add the flour and stir vigorously until the batter become shiny and pulls from the sides of the bowl. Stir in nuts, and turn mixture into prepared pan and bake for 60 to 70 minutes.

EGGFEST 2006
Strawberry Crisp
Gloria & Rodger Johnson 
Chicago, IL

We made the crisp in an 8” x 10” aluminum pan.
Filling-
8 cups of sliced fresh, ripe strawberries
½ cup of sugar
¼ cup instant tapioca
1 tablespoon lemon juice
1 teaspoon vanilla

In a small bowl mix the sugar, tapioca, lemon juice and vanilla. Blend the mixture into the strawberries.

Topping-
1 cup quick oats
1 cup all purpose flour
1 cup brown sugar
¾ cup pecans, chopped and lightly toasted
½ cup butter at room temperature
2 teaspoons ground cinnamon
a pinch of salt

Using a pastry blender, blend all ingredients until the texture resembles coarse sand.
 
Evenly distribute the filling in the pan and the topping on the strawberries.

With the Egg set up for indirect cooking, place the pan in the Egg that is well stabilized at 350 – 375°F dome temperature. Remove the Crisp after the filling bubbles up thru the topping and the topping begins to brown. Ours was in the Egg for 1 ¼ hours.

Place the hot Crisp on a wire rack and allow to cool for at least one hour.

Serve with whipped cream and a sprig of fresh mint

EGGFEST 2006
Chocolate Chip Kahlua Cake
Ann Tabor 
Cypress, Texas

1 Box of German Chocolate Cake Mix
1 Package Instant Chocolate Pudding
1 Pint Sour Cream
¾ Cup Oil
4 Eggs
1/3 Cup Kahlua
½ Bag Chocolate Chips

Set up Egg for an indirect cook. Stablilize at 350 degrees and make sure there is no smoke (this may take a while). Mix everything together and pour into greased Bundt pan. Bake at 350 degrees for 50-55 minutes.

EGGFEST 2010
Grilled Pineapple Spears
Rich Miller (aka Morro Bay Rich)
Morro Bay, CA

Pineapple spears (from COSTCO)

Dizzy Pig Pineapple Head seasoning 

Liberally coat the pineapple spears with the Dizzy Pig Pineapple Head.

Place spears on BGE grate and grill with dome open until the spears are approximately 
20-30 charred like you would do hotdogs.

Cut the spears into bite sized piece and serve.  They are especially good with ice cream.

EGGFEST 2010
Grilled Strawberry Shortcake
David & Jenny Hill
Fair Oaks, CA

Serves 4–6
1 loaf pound cake, store bought or homemade
(Costco makes a great one)
4 tablespoons Butter or Brandy Butter*, melted
2 cups sliced strawberries, tossed with a few
tablespoons of confectioner’s sugar
Cabernet Dessert Sauce
Whipped Cream
Toasted sliced almonds
Heat barbecue to 325°F. Let stabilize
Slice pound cake into 1 1/2” slices. Brush lightly with
butter or Brandy Butter* and grill for approx. 3–4
minutes or just until lightly browned on either side.
Spoon fruit over cake and top with strawberries and
whipped cream. Drizzle with Cabernet Dessert Sauce.
Sprinkle with sliced almonds.
Serve.
* Brandy/Bourbon Butter:
4 tablespoons Butter, softened
1 tablespoon of Brandy or Bourbon
1 tablespoon of Brown Sugar
1 teaspoon molasses
Mix ingredients together, melt before brushing
on pound cake.


EGGFEST 2015

S’mores Casserole

Ted Atlas

Campbell, CA

Crust
1 1/4 cups   (5 oz)  graham cracker crumbs (app 1 sleeve of graham crackers)
2 Tbs    sugar
1/4 tsp    kosher salt
5 Tbs    unsalted butter, melted

Preheat oven to 350ºF

In a medium-sized bowl, mix together the graham cracker crumbs, sugar, salt, and butter until mixture is evenly moist and the crumbs have darkened slightly and begun to clump together.  Pour the mixture into a pie pan.  Using your hands, press and flatten the crumb mixture evenly over the bottom of the plate, working it up to cover the sides as well.  Press firmly; there should not be any cracks or holes in the crust.

Bake for 8-10 minutes, or until the crust is beginning to brown at the edges.

Heat Big Green Egg to 350º using the plate setter for indirect heating.

Cover crust with chocolate candy bars and then mini-marshmallows. Heat until marshmallows are melted and browned on top.  Use spatula to scoop upside down on to a graham cracker.

DESSERTS

EGGFEST 2016
Paleo Key Lime Pie Dessert Shooters
Tony Federico author of "Paleo Grilling"
Jacksonville, FL

(Paleo, Vegan, Gluten Free, Dairy Free, Grain Free)
Serves: 10 "shooters"
Ingredients:
-For crust:
2 tablespoons (30 ml) coconut butter
6 Medjool dates
1 cup (110 g) toasted almond slices
1/2 cup (40 g) unsweetened coconut flakes
1/2 teaspoon vanilla extract
Pinch of salt
-For filling:
2 ripe avocados
1/2 cup (120 ml) freshly squeezed lime juice
1/3 cup (80 ml) maple syrup
1 to 2 tablespoons (8 to 16 g) coconut flour
2 cans (14 ounces, or 392 g each) full-fat coconut milk, chilled
-For topping:
Fresh lime zest
Whipped coconut cream
-Directions:
To make the crust: Toast the almond slices in an oven preheated to 350 degrees. It should only take about 10 minutes for them to get nicely toasted so check often, and take them out when they just start to brown. It's better for them to be a bit underdone than burnt. Melt the coconut butter in a double boiler or hot water bath (obviously you'll leave it in the sealed plastic bag in comes packaged in) and set aside. In a food processor, pulse the dates until they form a paste. Add the almond slices and coconut flakes and process again until the ingredients are incorporated. You'll probably have to scrape around the outside of the food processor a couple times to get all the sticky date paste into the almond/coconut meal. Add the melted coconut butter, vanilla extract, and salt and process. The mixture should be moist enough to stick together if you press it between your fingers. You can add additional coconut butter if you mixture is too dry.
To make the filling: Peel the avocados and place in a food processor together with the lime juice, maple syrup, and coconut flour. Process until smooth and thick.
Carefully remove the coconut milk from the refrigerator and scoop out the cream that has accumulated at the top. Beat the coconut cream in a bowl with a hand mixer until it reaches the consistency of whipped cream. Reserve about 1/3 of the coconut cream for decoration and fold the remainder into the avocado mixture. Mix until well incorporated.
To make the shooters, add a spoonful of crust mixture to the bottom of the shot glass. Using a piping bag (or plastic bag with the bottom corner cut off) add a layer of pie filling. Add another layer of crust on top of that and then add a dollop of whipped coconut cream. Top with lime zest and refrigerate until ready to serve.

EGGFEST 2013

"Grillionaires" Apple Pie
Mary Ann Cave
San Jose, CA

5-6 med/ 8-9 small pippin apples (granny apples can be used as a substitute)
3/4 c. sugar
1 tsp cinnamon
1 tb lemon juice

1 tb flour
1 tb butter
1 c. apple sauce
1 pre-made pie crust in pan
1 pre made pie crust rolled (can find in the refrigerated cookie dough aisle)
1 gallon ziploc bag

-Put sugar & cinnamon in ziploc bag

-Peel skin off apples, cut out core and cut apples into med-size pieces
-Add lemon juice to apples, then put all into the ziploc bag
-Toss apples in cinnamon - sugar mixture
-Add apple sauce & flour
-Shake mixture around in ziploc
-Add apple pie mixture to pie crust in pan
-Unroll the second pie crust
            -Cut crust into lengthwise pieces and weave it on top
            -Break butter into pieces and add it to top of pie filling between the woven crust

            -Pinch edges of pie together and break off extra crust so top crust sticks

Bake on BGE @ 425 degrees for 45 minutes or crust begins to golden and apple filling begins to boil in the middle. 
For applewood smoke flavor, throw in a handful of soaked apple wood chips before baking. 
Remember to include plate setter for indirect heating.

-This recipe is a modification from Paula Dean's Crunch Top Apple Pie:
http://www.foodnetwork.com/recipes/paula-deen/crunch-top-apple-pie-recipe/index.html

Serve ala mode.  Enjoy!

EGGFEST 2013
Peach Cobbler
Jennifer & David Hill 
Fair Oaks, CA

1  9 x 12” foil pan
Nonstick Cooking Spray
Whipping Cream
 
Oatmeal Cookie Crust 
1 pkg Betty Crocker Oatmeal Cookie Mix 
1 Egg
1/2 Cup Butter
Follow instructions on the bag but spread batter into a 9 x 11” pan rather than making individual cookies. Bake as directed and cool.
Crush cookies in a Cuisinart or blender to make cookie crumbs. 
For every 2 cups of cookie crumbs:
3 Tbsp butter, melted
1 Cup chopped walnuts
½ tsp cinnamon
Mix cookie crumbs with butter, walnuts and cinnamon. Set aside.
 
Peach Filling 
5 – 6 Medium Size Peaches
1 Tbsp Minute Tapioca
1 Tbsp Lemon Juice
¼ Cup Sugar
½ Tsp Cinnamon
Mix filling ingredients together and set aside. 
 
Cheesecake “Drizzle”
1 pkg (8 oz) Cream Cheese, softened
½ Cup Sugar
2 Tbsp Flour
½ Tsp Vanilla
1 Egg
2 Tbsp Milk or Cream to thin (you may need more – mine was a little thick)
Mix Cheesecake Drizzle ingredients together with a blender or mixer and set aside.
Blackberry Zinfandel Sauce:
Makes about 2 ½ Cups
18 ounces fresh or frozen blackberries
1/3 cup sugar
2/3 to 1 cup Zinfandel (use red wine, not White Zinfandel)
1 cinnamon stick
Place the blackberries, sugar, cinnamon stick and wine in a saucepan. Cook over medium heat until it comes to a gentle boil. Reduce the heat to a simmer and cook for 10 minutes, just enough to cook the berries and cook off the alcohol in the wine. 
Remove the cinnamon stick and mash the berries with a potato masher. 
Optional: you can pour the mixture through a strainer and/or purée the mixture. Return the strained liquid to the pan and simmer over medium low heat until thick.
Can be stored in an airtight container in the refrigerator for up to a week.
Assembly and Prep:
Set up grill for indirect cooking. Stabilize temperature at 350°F. 
Press Oatmeal Cookie Crust into foil pan. Pour Peach Filling over crust. Drizzle Cheesecake mixture over Peach Filling.

Bake in Egg for about 20 – 25 minutes, let cool.

EGGFEST 2012
Pretzel-Bacon Crusted Brownies 
​with Caramel Wine Sauce
David and Jennifer Hill
Fair Oaks, CA


Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8

When we bake on the EGG, we like to set it up for indirect cooking, burn off most of the white smoke to control the smoke flavor and create desserts that have a bottom crust or layer (like an upside down cake) to block the main part of the dessert (in this case a brownie). 

Ingredients
1 1/2 Cups Crushed Pretzels (I used a Cuisinart)
1/3 Cup Melted Butter
3 Tbsp sugar
2 Tbsp of Cooked, Crumbled Bacon
1 Package Brownie Mix
2 Tbsp Cocoa
1 Tbsp Jack Daniels (optional)
2 Eggs
2/3 Cup Vegetable Oil
1/4 Cup Water
9 x 13? pan (foil if cooking on the grill)
Caramel Red Wine Sauce*
Whipped Cream
 
Instructions
 
1.Preheat oven to 350°F or stabilize the grill for indirect cooking at 350°F.
2.Mix the crushed pretzels, sugar and butter in a small bowl. Press into the bottom of the pan.
3.Bake for 10 minutes at 350°F until crust is just set.
4.Sprinkle cooked bacon over the top evenly.
5.Make Brownies according to directions with eggs, oil and water and adding the cocoa and optional Jack Daniels. Mix until just combined.
6.Spread brownie batter evenly over the top of the crust.
7.Bake for about 20 to 25 minutes or until the brownies are baked (a knife comes out clean when inserted into the middle.
8.Let cool and serve with Caramel Red Wine Sauce (see below) and whipped cream.
Notes 

Caramel Red Wine Sauce:
 Mix 1 1/2 Cups Sugar, 1 1/2 Tbsp Light Corn Syrup and 1/3 Cup water in a medium saucepan. Bring to a boil and simmer until golden brown (but not burnt!) Cover the pot with saran wrap during the simmer (or a tight lid) and the sugar crystals will melt from the sides of the pan. Remove the wrap with tongs to avoid burning yourself. Add 2 Cups of Cabernet Sauvignon and cook down until reduced by about half. Add 1/2 tsp salt and 1/2 tsp vanilla.

EGGFEST 2015

PINEAPPLE UPSIDE-DOWN CAKE ON THE GRILL

Jennifer and David Hill

Fair Oaks, CA

Preparation time: 30 minutes

Serves: 6 – 8

INGREDIENTS:
about 12 Dried Cherries
1 Cup Bourbon, divided
¼ cup prepared caramel sauce
1/3 Cup Butter (for bottom of the skillet)
3/4 cup Light Brown Sugar, packed
½ cup chopped cooked bacon
½ cup chopped walnuts
1 Fresh Pineapple, Sliced into rings (you will have more than you need, you can eat the rest.)

Cake Batter:

1 1/3 c. Bisquick
3/4 c. milk
1/2 c. white sugar
3 tbsp. vegetable oil
1 egg
1 tsp. vanilla

Whipping Cream to serve

EQUIPMENT:

10” Cast Iron Skillet or 9" Foil Pan

PREPARATION:

In a small bowl, add dried cherries. Cover with the ½ cup of bourbon and let sit for 30 minutes.
Add Caramel Sauce to a small bowl and mix in bourbon. Set aside.
Set up grill for indirect cooking. Stabilize temperature at 350°F.

Melt the 1/2 cup butter in the skillet and remove before it starts to turn brown. Add the brown sugar, distributing evenly. Add 1 pineapple ring to the center of the skillet and arrange enough pineapple over the bottom of the pan until covered. You can even put the slices up the sides of the pan. Dot the soaked cherries in and around the pineapple slices. Either discard the cherry-bourbon, drink it or add a tablespoon to the cake batter.

Sprinkle the bacon and walnuts evenly over the pineapple and drizzle with the caramel/bourbon mixture.
Mix the cake batter, whisking until smooth just until combined.
Pour batter over the ingredients in the skillet, leaving about 1/2 in. from the top.
Add to grill and “bake” for 45 min. or so until the top springs back when poked.
Let cool to slightly warm and turn upside down onto a platter.
Can be served at room temperature. Serve with whipped cream if desired.

EGGFEST 2010
Cabernet Dessert Sauce
David & Jenny Hill
Fair Oaks, CA

Makes 2 1/2 Cups of Sauce
2 cups Cabernet Sauvignon (or Port)
1/4 cup sugar
1 stick of cinnamon
Juice of 1 orange
1 Tbsp water
2 Tsp cornstarch
Rind from 1/2 an orange
Stir wine and sugar in heavy small saucepan over low
heat until sugar dissolves. Add cinnamon stick. Increase
heat to medium and simmer gently until mixture is
reduced to 1 cup, about 45 minutes. Add orange juice.
Mix water and cornstarch in small bowl. Whisk into
wine mixture and boil until slightly thickened, stirring
constantly, about 1 minute. Remove from heat and add
orange rind. Cool. (Can be made 2 days ahead: Cover
and chill, then bring to room temperature before serving.)