Butter-Injected Turkey
This is the year to clear out of your kitchen and make your holiday meal outside on an outdoor, wood-fired grill like the Big Green Egg like this recipe for Butter-Injected Turkey! (more…)
This is the year to clear out of your kitchen and make your holiday meal outside on an outdoor, wood-fired grill like the Big Green Egg like this recipe for Butter-Injected Turkey! (more…)
We love this recipe for Brussels Sprouts on the Big Green Egg. Try them anytime of year! (more…)
Maximize the wood-fired flavor and enjoy the juiciest, crispiest bird you’ve ever had with this recipe for Roasted Citrus-Herb Spatchcocked Turkey. (more…)
This Baked Winter Squash Au Gratin is sweet, savory and oozing with cheese. Simply roast acorn squash, butternut squash and yellow potatoes with wood-fired flavor into this winter harvest. (more…)
It’s the season for pumpkin! We invite you to enjoy Grilled Applejack O’Lantern Cocktail, a perfect mashup of pumpkin ale, apple brandy, smoked simple syrup, some tangy citrus and garnish with a wood-fired grilled orange wheel.
1 orange, sliced
6 Ounce Dogfish Head Punkin Ale
1/2 Ounce Traeger Smoked Simple Syrup
1 Ounce Apple Brandy
1/2 Ounce lemon juice
1/2 Ounce orange juice
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes. Grill: 500˚
For the grilled oranges: Place orange wheels directly on the grill grate and cook 20-30 minutes, or until the fruit begins to caramelize. Remove from grill and let cool. Grill at 500˚.
1 orange, sliced
Combine all ingredients in a chilled Collins glass. Garnish with half a grilled orange wheel studded with three cloves. Enjoy!
6 Ounce Dogfish Head Punkin Ale
1/2 Ounce Traeger Smoked Simple Syrup
1 Ounce Apple Brandy
1/2 Ounce lemon juice
1/2 Ounce orange juice
Recipe and photo from Traeger.
Looking for that cross between delicious and spooky Halloween dessert? You’ve found it in these Bourbon Butterscotch Brownies!
2 oz unsweetened chocolate, chopped
2 oz semi-sweet chocolate, chopped
9 oz. bittersweet chocolate, chopped
1 cup unsalted butter, cubed
5 extra-large eggs
1½ cup packed brown sugar
1 tsp vanilla extract
¼ tsp sea salt
½ cup bourbon
1 cup all-purpose flour
1 cup butterscotch chips
Set the Big Green Egg for indirect cooking with the convEGGtor at 325°F.
Whisk together the bourbon glaze ingredients until smooth – refrigerate until needed.
In a saucepan, melt the chopped unsweetened chocolate, the chopped semi-sweet chocolate, half of the chopped bittersweet chocolate, and butter until smooth. Remove from the heat and set aside.
Whisk the eggs, sugar, vanilla, and salt and bourbon until blended. Slowly stream in the melted chocolate while whisking. Whisk until combined.
Gradually whisk in the flour. Before all of the flour has been absorbed, put in the remaining half of bittersweet chocolate. Finish stirring with a spatula until the flour disappears.
Put a few butterscotch chips in the bottom of your baking pan (we used skull pans). Pour brownie batter on top, filling to about ¼ of an inch below the edge. Add a few more butterscotch chips to the top.
Bake for 40 minutes until a toothpick comes out almost clean (we want a little bit of gooeyness!)
Let the brownies cool to room temperature. To serve, drizzle glaze over the top.
2 tbsp bourbon
2 tbsp heavy whipping cream
2 cups confectioners’ sugar
Whisk together the bourbon glaze ingredients until smooth – refrigerate until needed.
Recipe and photo from Big Green Egg and courtesy of Elizabeth Burrell, Big Green Egg Culinary Center.