MALAYSIAN Grilled Chicken Wings
Joan & Michael Watanabe
Recipe adapted from "The Food of Malaysia" by Wendy Hutton
6 large chicken wings (I find that you could use up to 10 with the same amount of marinade)
1/2 tsp Chinese wine
1/2 tsp sesame oil
1 Tbsp light soy sauce
2 Tbsp dark soy sauce (kecap manis) (useful in many recipes,)
2 Tbsp oyster sauce
2 Tbsp honey
salt and pepper to taste (a big pinch of kosher salt, and shake white pepper vigorously for 5 seconds)
1. Combine all the ingredients and marinate the chicken wings for 6 hours, up to 3 days. I find a ziplock bag really handy for this purpose--just squeeze out all the air and massage the marinate into the chicken wings. Flip around once or twice before cooking.
2. Grill it on your barbeque until golden brown and cooked or bake at 425 F for about 20-25 mins and finish with a 2-3 minute broil for added color.
Thai Grilled Chicken Wings
Joan & Michael Watanabe
3 Tbs minced garlic
2 Tbs finely chopped cilantro
1 Tbs sugar
1 tsp ground turmeric
1 tsp curry powder
½ tsp black pepper
3 Tbs fish sauce
3 pounds chicken wings
Place marinade ingredients in a food processor and process to a paste. Place the chicken wings in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag occasionally to distribute the marinade.
Lift chicken wings from the marinade and arrange on lightly greased grill. Grill 5 to 6 minutes per side until cooked through.
Adapted from Martin Yan’s “Everybody’s Wokking” cookbook.
China Moon Grilled Chicken Wings
Grilled Chinese Chicken Wings with Orange Zest and Garlic
Joan & Michael Watanabe
Grated zest of 2 large scrubbed oranges
1½ Tbs finely minced garlic
1½ Tbs finely minced fresh ginger
2 hefty scallions, cut into 1 inch nuggets, smashed
4 Tbs soy sauce
6 Tbs China Moon Ma-La oil
2 Tbs China Moon Chili-Orange Oil
1 tsp China Moon Roasted Szechwan Pepper-Salt
3 pounds fresh plump chicken wings
Whisk together all of the marinade ingredients to combine. Add the chicken wings to the marinade and toss well to coat. Refrigerate for up to 2 days. Toss occasionally to redistribute the marinade. The longer the marination, the better the flavor. Let come to room temperature before grillling.
Drain the wings. Grill the wings, skin side down, over moderately hot coals (just beginning to wear a jacket of white ash) until scored by the grill rack, about 6 minutes. Turn over and grill the second side until the juices run clear when the tip of a knife is poked into the thickest part of the wing.
(from Barbara Tropp’s China Moon cookbook)
David & Jenny Hill
Fair Oaks , CA
Prep time: 2 days
Cooking time: 3-5 hours
-2 bottles Newman's Own Olive Oil and Vinegar dressing
-Spanek Original Rub
-Pam Butter flavor cooking spray
-Fresh or Frozen turkey (if frozen, thaw out completely)
-Turkey-sized oven bags
-Spanek Vertical Roaster
Two days prior to cooking, place the defrosted or fresh turkey into a large turkey oven bag and add at least two bottles of Newmans' Own Oil and Vinegar salad dressing as a brine. Careful with the bags as they seem flimsy and prone to leakage. Brine overnight and sometime in the next day (say late afternoon, early evening) remove the turkey from the brine and let the excess dressing drip off but do not rinse or pat dry.
Rub the turkey with Spanek Original blend seasoning coating it liberally (I used probably a quarter of the bottle for a 12 lb. turkey). Be sure to get some inside the skin on the breast meat. With this particular rub we have never found that you can use too much. It soaks in and blends very well yet never overpowers the flavor. The rubbed turkey can stay until you are ready to cook, but at least overnight or 6 hours minimum.
To cook the turkey, set your EGG up for direct cooking at 300 degrees with enough lump to last. Turkeys take 15 minutes/ pound... do the math for you own bird.
Smoke notes: One important note for your setup, if you like heavy smoke and some cherry and throw the bird on whenever you get to 300 with a stable fire going. If you don't like heavy smoke, and many people don't on turkey, let your fire burn a while until it is mostly white ash and burning clean. It will still be smoky, but much less. Turkeys don't need that much. If you had our turkey at the Eggfest, I started that fire at 7:30 am and put the turkey on at 10:00 to minimize the smoke.
Put the turkey on a Spanek vertical roaster that has been liberally coated with Pam butter spray (for easy clean-up) and set the turkey directly on the rack in the regular position. Spray the outside of the turkey with the butter spray so he browns up better. Shut the lid and come back in three hours. Don't worry about drippings, flare-ups or anything. Just let it be. Cook it for the correct time and then look for an internal temp of 160 between the leg and body. The breast area will always read hotter, make sure the places that take the longest to cook get done. The vertical roaster will cook inside out as well as outside in so it will be done throughout. Let the turkey rest for 15-20 minutes before carving.
Super Simple Shrimp
with Mango Vinaigrette Marinade
¼ cup canola oil
1 tsp. kosher salt
1 tsp. granulated garlic
½ tsp. freshly ground black pepper
¼ tsp. cayenne pepper
25-30 peeled and deveined, tail on shrimp (21-25 count)
½ cup roughly chopped ripe mango (about ½ a mango)
¼ cup canola oil
¼ cup fresh cilantro leaves chopped
1 whole scallion, white and green parts chopped
1 Tbs. fresh lime juice
1 Tbs. rice vinegar
1 half-inch section fresh ginger, peeled and chopped
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1. To make the marinade: In a large bowl, mix the marinade ingredients. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for 1 hour.
2. To make the vinaigrette: In a blender or food processor, combine the vinaigrette ingredients. Process for about 1 minute or until the texture is smooth and emulsified.
3. Remove the shrimp from the bowl and discard the marinade. Grill over direct heat 350-400 degrees until the shrimp have turned opaque in the center 2 to 2 ½ minutes, then turn and repeat. Serve warm with the vinaigrette.
Spicy Blackening Rub- Blackened Chicken Po-Boy
with Spicy Blackening Rub
Ray Lampe aka Dr BBQ - Author of FLAVORIZE
Icons: pork beef poultry seafood veggies
This is a fired up rub but you can lighten up on the cayenne if you want to tone it down some. I prefer to spice up the meat and serve it with some mellowing additions like cream sauce, pasta, veggies and bread.
2 tbsp paprika
2 tbsp Morton’s Kosher Salt
2 tsp granulated garlic
2 tsp granulated onion
1 tsp cayenne
1 tsp white pepper
1/4 tsp ground thyme
1/2 tsp ground mustard
Makes about ½ cup/120 ml
Blackened Chicken Po Boy
The Po-Boy is the hoagie, grinder, or sub sandwich of New Orleans. In typical New Orleans fashion their version is usually spicy and larger than life so mine is too. The New Orleans cooks will serve 2 with this recipe and the rest of us will serve 4.
6 large boneless skinless chicken thighs
1 recipe Spicy Blackening Rub
2 tbsp/28 g butter
2 tbsp½ cup/120 ml mayonnaise
2 large hoagie rolls
1/4 head shredded lettuce
2 medium tomatoes, sliced thinly
Season the thighs liberally on both sides with the rub. In a large heavy skillet over medium high heat melt the butter. Add the oil and mix them together. Add the thighs and cook 3 to 4 minutes until well browned. Flip and cook another 3 to 4 minutes until well browned on the second side. Flip again, cover the pan and cook until the thighs are cooked to an internal temperature of 180°F/80°C. Remove to a paper towel lined plate. In a small bowl combine the mayonnaise with 1 tablespoon of the rub. Mix well. Spread the mayonnaise on the top and bottom of both buns. Place a handful of the lettuce on each bun bottom. Top the lettuce with about 4 slices of tomato. Layer three thighs on each bun. To serve cut each sandwich in half.
Makes 4 servings
Achiote Citrus Marinated Chicken Street Tacos
Rick Miller, Mike and Karina Rothell
Suisun City, CA
Juice of ½ lime
Juice of 2 oranges
¼ cup achiote paste (find at Mexican market)
2 jalapenos chopped
1 canned chipotle pepper
7 garlic cloves
1 TBS whole black PEPPERCORNS
1 TBS salt
½ bunch cilantro stems and all
1.5 lbs boneless skinless chicken thighs
In a blender combine the juices of 1 orange and lime with achiote paste, jalapenos, garlic, peppercorns and salt. Puree until the peppercorns are completely crushed. Add remaining orange juice and cilantro and process until smooth. Add chicken and let marinade overnight.
Grill chicken to 165 internal temp, slice into thin strips.
Peppers and onions
1 tbsp canola oil
1 red pepper, thin strips
1 yellow pepper, thin strips
1 large onion, sliced in half moons
1 tbsp chili powder
1/2 tsp oregano
1/2 tsp garlic powder
1 tsp cumin
salt & pepper
1/2 cup stock (chicken, beef, vegetable…)
1/2 cup cilantro, loosely packed and then minced
Sweat peppers in oil until soft then add remaining ingredients and simmer until most of the liquid is absorbed.
To make tacos, quickly heat corn tortillas on grill add grilled chicken and top with peppers and onions.
BBQ Chicken Pizza
San Jose, CA
2 Chicken thighs
¼ cup BBQ Sauce, Blues Hog is my favorite
Red Onion sliced very thin
Jalapeno, sliced thin, leave membrane on for extra heat
Shredded Gouda cheese
Shredded Mozzarella cheese
For Chicken, apply favorite rub all over thighs and under skin.
Grill at 350° for 45 min ot to 150°, add a bit of hardwood for smoke
Remove and place in pan, smother with BBQ sauce and return to egg or place in 350° oven for 30 min or until done, 175°
Let cool, remove skin, debone and cut into ¼ in dice.
Pre heat Egg with Pizza stone to 500° (*)
Roll out pizza dough, thinner is better
Spread out BBQ sauce, leaving ½ in border around outside
Spread out chicken, onion and jalapeño to taste
Top with cheeses, sparingly for thin pizza
Remove when done 5-10 min depending on temp and thickness of dough
Garnish with cilantro, let rest 5 min before slicing
(*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place. Higher temps can result in gasket failure.
Grilled Bacon Wrapped Scallops
San Leandro, CA
1 pound scallops
thin sliced lean bacon, enough to wrap the scallops
Dizzy Pig Raging River Rub
Put a little rub on each scallop. Wrap pieces of
bacon around the scallops long enough so you
can secure it with a toothpick.
Grill the scallops at 350-400F for about 15 minutes.
If you cook scallops too long they will get tough.
Just pull one off when you think they are done
and check it.
Quality control is one just of the pleasures of bbq.
Stir-Fried Chicken and Shallots
From The Breath of a Wok by Grace Young
1 lb skinless, boneless chicken thigh, cut into 1-inch cubes
2 ½ tsp soy sauce
1 tsp Shao Hsing rice wine or dry sherry
½ tsp sugar
¼ tsp salt
1/8 tsp ground white pepper
1 TBS cornstarch
1 TBS fermented black beans, rinsed
1 tsp minced garlic
1 tsp minced ginger
1 TBS vegetable oil (I prefer grapeseed oil)
4 small whole shallots, pelled (about ½ cup)
1/3 cup chicken broth
1 scallion, chopped
1. Cut shallots into smaller pieces about the size of a small garlic clove, so that the need only a few minutes to cook.
2. In a medium bowl combine the chicken, 1½ tsp of the soy sauce, the rice wine, ¼ tsp of the sugar, the salt, and pepper. Sprinkle cornstart over the chicken mixture and toss well to combine. The chicken will be a little dry and sticky to the touch. In a small bowl, using a fork, mash the black beans, garlic, ginger, and the remaining 1 tsp soy sauce and ¼ tsp sugar.
3. Heat a 14-inch wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, letting the chicken begin to brown. Then using a metal spatula or chuan, stir-fry 1 to 2 minutes or until the chicken is browned on all sides but not cooked through. Add the black bean mixture, shallots, and broth and stir-fry 1 to 2 minutes or until the chicken is cooked through and sauce is just thickened. Stir in the scallion. Serves 4 as part of a multicourse meal.
Pacific Rim Chicken Sliders with Ginger Aioli
San Jose, CA
1 1/2 pounds ground chicken thighs
2/3 cup panko bread crumbs
1 egg, lightly beaten
2 green onions, thinly sliced
3 tablespoons chopped cilantro leaves
1 clove garlic, minced
1 teaspoon Sriracha
1 teaspoon salt
1/2 cup teriyaki glaze
4 teaspoons honey
1 tablespoon grapeseed oil, plus extra for hands
8 slider buns
8 leafs butter Leaf Lettuce
1 English cucumber, peeled, halved, and thinly sliced lengthwise
1/2 cup mayonnaise (store bought or homemade)
2 teaspoons sweet pickle relish
2 teaspoons minced fresh ginger
2 teaspoons lime juice
1 clove garlic, minced
1/4 teaspoon salt
In a small bowl, mix together all ingredients. Refrigerate until ready to use.
(from Japanese Grilling Demo)
Bram Britcher (from Championship BBQ Team 155 South BBQ)
San Jose, CA
-2 pounds boneless, skinless chicken thighs (approximately 10 thighs)
-2 bundles Tokyo Negi (large onion available at Japanese markets) or 3 bundles green onions
-12 to 16 small bamboo skewers
-3/4 cup soy sauce
-3/4 cup Mirin (sweet rice) cooking wine
-1/2 cup sake
-1/4 cup sugar
-1/2 tablespoon garlic powder
-1 1/2 tablespoon flour
Prepare Tare Sauce in advance. Warm the mixture to dissolve sugar. Allow sauce to cool back to room temperature before adding meat.
Soak bamboo skewers in water for 20-30 minutes. Trim excess fat from thighs and cut into 1” strips. Cut green onions into 1” sections. Alternate thigh strip and onion section on skewer, folding over the thigh strips when skewering to make a small “chunk”.
Set aside a ½ cup of Tare Sauce for glaze at serving. With rest of Tare Sauce, marinade the skewers for 15 to 30 minutes on the counter top.
Prepare Egg with medium hot fire for direct grilling. If available, install a grill spacer to raise cooking grate to gasket level. Grill until nice carmelization but not burnt. Baste with Tare Sauce and serve immediately.
George's King Salmon
Melissa Turvey (Two Time People's Choice winner 2008 & 2009)
WILD CAUGHT Alaska King Salmon
Butter, cut into 1/4" thick pats
Lemons sliced thin
Onions (preferably sweet yellow ones) sliced thin
Heavy duty aluminum foil.
Light coating of sea salt & pepper
Additional seasonings can be: a sprinkling of fresh or dry dill, a few spoonfuls of pesto, some salsa... whatever additional flavor you might like.
Get your egg going and aim for around 300 degrees (direct). While you are waiting for that, get your salmon ready:
1. Fillet whole salmon, which should result in two separate fillets to be prepared in precisely the same fashion.
2. Lay the salmon fillet out on a sheet of extra heavy duty tinfoil
3. Cut horizontal slits into the meat almost all the way through to the skin and then insert butter pats into the slits. The number of slits and the amount of butter will be dictated by the size of the fillet. Usually, two sticks will be sufficient for a fillet from a 20-30lb King.
4. Layer on the sliced lemons, covering the entire fillet.
5. Layer on the onions, covering the entire fillet.
6. Sprinkle with sea salt, pepper, and dill from end to end.
7. Seal the individual fillet into the foil with a second top sheet & poke a few small holes in the "lid" (the top sheet).
8. Toss a few chunks of alder wood on your coals
9. Put the foil wrapped salmon fillet onto the grate of the egg when it come to temperature.
Depending on the thickness of the fish, it can cook from about 45 mins to several hours. It won't dry out in the foil and will only get better the longer it cooks.
Here's the tartar sauce recipe - I copied & pasted from the eggtoberfest 06 cookbook. :)
Tartar sauce: (proportions for an eggfest - scale down for home use)
1 jar (32oz) jar Best Foods Mayo(or Hellmans as its called on
the "other" side of the country)
1 jar (8oz) capers
15 (approximately) baby dill pickles
2 Tbs finely chopped fresh dill (I used a whole plastic pack of
the fresh stuff)
1 white or yellow sweet onion
fresh cracked pepper
This is very much one of those "to taste" recipes, so
change what you want.
Put the mayo into a bowl
Squeeze the juice from the two lemons into the mayo, then stir it up.
Add about 2-3 tablespoons of the pickle juice (you don't want this to be too liquidy)
Chop/mince/ dice the rest of the ingredients (but not the capers) and add them in.
Drain most of the liquid off of the capers and dump the whole jar in
Stir it up, and let it sit for about an hour, then add cracked pepper to taste just prior to
Apple Smoked Copper River Salmon
with Smokey Mango Salsa
Santa Margarita, CA
4 ripe mangos diced.
1 1/2 cups red onion diced.
1 1/2 cups-2 cups of fresh or canned pineapple in natural juices.
8 oz. can of dole slices cubed, and the juice contents to be added.
1 lime juiced and 1/2 teaspoon of jest.
1 medium sized chile(remove most seeds) from a can of Embassa chipotle's in adobo and two tablespoons of adobo sauce from can (adjust to taste). Wonderful smokey Hot flavor!
Two tablespoons of candied ginger finely chopped.
One tablespoon of fresh finely chopped mint
One tablespoon of finely chopped Basil.
One teaspoon of fresh ground nutmeg.
One teaspoon of milled sea salt.
Gently hand mix the ripe delicate fruit with contents and setup up in a Ball jar refrigerated overnite, or simply serve fresh.
Copper River Salmon.
Try to purchase fillet's avoiding tail sections to benefit from higher fat content.
About 2 lbs.of fillet for 4-6 people.
Brine the fillets overnite in 1 1/2 cups of soy sauce and 1/2 cup of brown sugar.
You may add cracked peppercorn if desired.(cover fillets with brine and refrigerate)
Prep your BGE at about 300f with a plate setter to cook indirectly adding about 2 or 3 hands full of apple chips (dry) for heavier smoke
Cook for around 20 min or until thickest part of fillet is firm to touch.
Top fillet's with your mango salsa, and serve with a fresh sprig of mint as garnish.
Wild Alaskan Salmon
Victor Grigorieff (2015 People's Choice Champion)
San Jose, CA
We used 3-4 lb slabs of Wild Alaskan King Salmon.
Freshness is key to having a great salmon, and this salmon had been swimming 36 hours before we smoked it.
First step is to use good pliers to pull all of the pin bones.
Next we seasoned with kosher salt (about 2 tsp per lb of salmon) and Penzey's "Northwoods" seasoning (about 1.5 tsp per lb of salmon).
Prepare the Egg for smoking with the plate setter and a temp of 275 or more (dial temp).
Smoke the salmon until you have an internal temp of 128 or higher (and it will rest to 135 degrees, which is perfect medium rare).
Our cook time with a dial temp of around 320 were between 30 and 45 minutes.
We served it straight up, but you could do wonderful things with sides or sauces if desired.
Eggs by the Bay
Proudly Serving Northern California's Egg Community since 2005
Big Green Egg PLATINUM DEALER
Contact us at BGE@EggsbytheBay.com
Thursday 1-5pm Friday 1-5pm Saturday 1-5pm Sunday 1-5pm
Established in 2005
Santa Barbara Rock Crab & Sea Urchin Fondue
Chef Partner of Bear and Star Restaurant
Slow cooked rock crab in sea urchin on the Big Green Egg.
4 Live Sea Urchin
1# Picked Rock Crab Meat (sub Dungeness if needed)
1 tbs Unsalted Butter
2 cups Cream
4 cloves garlic chopped
2 tbs of each chopped: Chives, Thyme, Parsley
Salt and Espelette Pepper : to taste
4 tbs bread crumbs
1 Meyer Lemon
1/4 cup grated parmesan
2 tbs olive oil.
Cut the baguette in half lengthwise and rub with olive oil- then season with salt and pepper. Grill on Egg ahead of time.
Find the flat side of the urchin with the mouth- use a heavy knife to cut this side off. Use tweezers of a paring knife to remove any black or brown sinew inside the urchin. Rise the urchin with fresh water so just the five gonads remain attached to the shell.
Reduce the cream in a small pot until thick, add garlic followed by the crab meat, chopped herbs and season with lemon juice, salt and espelette pepper.
Put the crab mix inside each urchin shell.
Top with bread crumbs and parmesan.
Put the Filled Urchin shells directly on the grates of the BGE. Hold the temp of the egg at 400. Cook until the cream begins to bubble and bread crumbs brown. APX 15 minutes.
Serve immediately with the grilled bread.
Los Angeles, CA
Thin, sweet barbeque sauce
Slice jalapeños lengthwise and remove seeds.
Fill each little “canoe” of jalapeño with cream cheese, about ¾ full.
Lay on a cleaned and shelled raw shrimp on each jalapeño half
Wrap each with bacon (regular, not thick cut)
If you pin it together with three toothpicks you can slice the cooked dealies
between the toothpicks and have three bite-sized pieces.
Put them on the Egg and cook until the bacon is close to done.
Brush with a sweet barbeque sauce— nothing too strong or thick as you just want to add a thin layer of sweet.
Kinder’s sauce is a good one available in the Sacramento area— maybe in your town too.
Cook a few more minutes so the sauce can cook on and caramelize a little.
Slice between the toothpicks with a super-sharp knife, and serve hot.
Hint: easier to slice if the jalapeño is on the bottom, shrimp on the top.
Glenn Murphy (aka wobin)
Bethel Island, CA
1 [16 ounce] package lasagna noodles
2 tbs olive oil
2 clove garlic minced
1 lb baby Portobello mushrooms, sliced
2 [16 ounce] jars Alfredo pasta sauce
1 pound cleaned shrimp
1 pound bay scallops
1 pound crabmeat.
20 ounces ricotta cheese
1 tsp ground black pepper
6 cups shredded Italian cheese blend
Preheat egg to 350[no smoke].
Cook noodles according to package instructions.
Heat oil in large saucepan over medium heat.
Sautee garlic and shrooms till tender.
Pour in the Alfredo sauce.
Stir in shrimp, scallops and crabmeat.
Simmer 5 to 10 minutes till heated through.
In a medium bowl combine ricotta, egg and pepper. In a 9x13 baking dish[ I use throw away alum] layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat until all ingredients are used ensuring that there is shredded cheese for the top.
Bake indirect in egg for 45-60 minutes until lasagna is bubbly and cheese has browned some. This lasagna should be cooked right away because of raw seafood. For the eggfest I made the lasagna the night before using cold ingredients and it was a real pain in the a**.
Indian-style Chicken Skewers
San Jose, CA
8 oz. plain yogurt
1 bunch of cilantro, rough chopped
2 garlic gloves, fine diced or ran through garlic press
2 tsp grated ginger
1 tbs diced mint
1 jalapeno, with ribs and seeds removed, finely diced
1 tbs cumin powder
1 tbs ground coriander
2 lbs boneless skinless chicken breast.
Cut chicken into one inch cubes. Place chicken and all marinade together and refrigerate for 2-4 hours. Don't let this marinade go for more than 4 hours or the chicken will get too mushy from the marinade.
Remove the chicken from fridge an hour before cooking, and place on metal skewers. With an egg set up for direct grilling (no plate setter, 350-400 degrees), grill the chicken for 2-3 minutes per side. You are looking for an internal temp of 165 degrees, so pull the chicken from the heat when you are comfortable with the doneness by touch with an insulated glove or when the internal temp is 150ish (thickness of chicken and egg temp make this number vary, as the chicken internal temp will rise 10-15 degrees as it rests on the board, especially in 95-degree Eggfest heat... ) Carefully pull chicken from skewers, remembering that steel skewers can burn fingers, and serve.
Breaded Chicken Wings
Richard Mees (aka Boxerpapa)
Elk Grove, CA
Bread crumbs (I like Italian bread crumbs found in your local grocery store)
Dizzy Pig rub
Chicken wings or party wings
Set up your BGE for indirect cook with the platesetter and bring the temperature up to 300 degrees.
Mix the bread crumbs with Dizzy Pig rub (about one cup of bread crumbs to 1 Tbs. of DP) in a gallon size Zip Lock bag.
Dip the wings in the Egg beaters then into the bread crumb mix and coat really good.
When the BGE is up to temperature, put the wings on and let it cook for about 1 ½ hours flipping once or twice, making sure both sides get crunchy.
You could also add a little BBQ sauce at the end for added flavor.
Paleo "Poppin'" Shrimp
Tony Federico author of "Paleo Grilling"
(Paleo, Gluten Free, Dairy Free, Grain Free)
Serves: Depending on size, ~20-25 shrimp
1lb large shrimp, peeled, deveined, and rinsed
3 jalapenos, cut in half, seeded, and cut into thin slices
1lb medium-thickness bacon, with strips cut in half
Lime wedges for garnish
2 tsp garlic powder
2 tsp paprika
2tsp fresh black pepper
1/2tsp cayenne pepper
Lightly dust the prepared shrimp in the spice mixture. Working with one shrimp at a time, make a slit about 3/4 inch along the base of the shrimp. Place 1 jalapeno slice in the slit, then wrap tight with a slice of bacon. Thread the shrimp onto the skewer, trying to spear the jalepeno slice as well as both ends of the bacon. Repeat this process until you have 4-5 shrimp on each skewer. Dust again with spice mixture and set aside.
Prepare your Egg to grill your skewers direct at 375/400҄º. Place the shrimp skewers on the grill directly over the coals and cook until the bacon crisps, 3-5 minutes per side. Note: You may wish to brush the skewers with a small amount of tallow, ghee, or coconut oil to keep them from sticking.
When the shrimp are done, serve either on or off the skewer and garnish with lime.
Porcupine Quill Prawns
San Mateo, CA
Prawns were marinated in light olive oil and
Dizzy Raging River Rub for half and Jamaican
Firewalk for the other half.
Prawns were skewered and cooked for 5 Minutes
on a Pan covered with Reynolds Release Foil.
The Dome temp was around 375F.
Lopped a bit off the side of a Pineapple and rested
it on its side (Stability) then stuck the Quills in for
easy to grab treats.
Wasabi Dipping Sauce
1 Tablespoon of powdered wasabi powder
(rehydrate following directions on can)
1 cup of mayo
1 tsp "splash" of soy sauce
(adjust all ingredients to taste)
This is a great sauce for just about any fish dish.
Bobby-Q's Chicken Stir Fry
I mixed it up and let it sit for a couple of hours. I didn't measure anything because I was doing it on site on the picnic table. For the cooking I used peanut oil first, added a little bit of garlic and then immediately pulled it out.
Added the chicken and cooked it almost all the way through. Added the beef and let it cook for about a minute. Pulled that up the sides and added about a cup of chicken broth and then dumped in the broccoli and carrots and onion and mushrooms.
Let it steam for a couple of minutes and then dumped in some of the above mixture. I added a slurry of corn starch and stirred everything back in.
Lucky Dog Sweet Agave and Chipotle on Pulled Chicken Thighs & Waffles
Makes 4 Ingredients:
Sweet Agave/Chipotle Pulled Chicken: 2 lb boneless, skinless chicken thighs 2 Tbsp Lucky Dog Mustard Chipotle Hot Sauce 2 Tbsp Agave syrup 1 tsp soy sauce 1 clove garlic, minced kosher salt fresh cracked pepper Buttermilk Waffles
Buttermilk Ranch: 1/2 cup plain Greek yogurt 1/2 cup buttermilk 1/4 cup Hellman’s mayonnaise 1 clove garlic, minced Salt and pepper to taste 1 tsp dried dill 2 Tbsp fresh flat-leaf parsley, minced (plus additional for sprinkling as garnish) 2 tsp fresh lemon juice
To prepare the chicken, season the chicken thighs with salt and pepper or a light dusting of BBQ rub of your choosing and smoke on the Big Green Egg. Cook indirectly on the BGE at 325F. Turn once during the cooking process, and remove when the internal temperature of the chicken reaches 180F. Let rest for about 10-15 minutes, and using two forks, shred the chicken into smaller chunks. Whisk together the Agave, hot sauce, garlic, salt and pepper and reserve to pour on chicken after shredding. Set aside. To make the Buttermilk Ranch, simply combine the listed ingredients. Store in the refrigerator until use. Cook waffles using cast iron waffle iron over direct heat on the BGE. Serve the waffles topped with pulled chicken and Buttermilk Ranch or Maple Syrup. Sprinkle fresh parsley over top.