Braised Texas Red Chili
We love this Tex-mex take on slow-braised chili. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for the best flavor in ever bite.
We love this Tex-mex take on slow-braised chili. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for the best flavor in ever bite.
Make your taste buds happy with BBQ Bacon Meatballs and devour several smoky bacon-wrapped flavor bombs at your next family get-together. (more…)
Craving beef? This BBQ Beef Sandwich is slow-cooked chuck roast. It’s rubbed with coffee spice, piled high with BBQ sauce and topped with pickles and onion for a little crunch. Just delicious! (more…)
Bacon and shrimp were born to be friends. Give bacon a head-start on the grill. When it sizzles, wrap shrimp for a warm, bacon jacket and finish cooking. Enjoy this recipe for Bacon Wrapped Shrimp.
1 (4 to 5-pound) chicken
1 (12-ounce) can beer
1 cup apple cider
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Set the EGG for indirect cooking with a ConvEGGtor at 375°F/190°C.
Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.
Pour half of the beer into the spray bottle. Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.
Place the chicken, still on the Roaster, on the grid and close the lid of the EGG. Cook, using the spray bottle to baste the chicken once or twice, for 20 minutes, or until the chicken is just beginning to brown all over. Carefully lift the chicken (still on the Roaster) into the Drip Pan and close the lid of the EGG. Cook, spraying the chicken with the basting spray several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 170°F/77°C and the chicken is a mahogany brown color. Using barbecue mitts remove the chicken and present it on the Roaster to your guests. After they have reacted appropriately, remove the chicken from the Roaster. Be careful: The can and the liquid inside are very hot.
Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve.
Serves 4.
Recipe and photo from Big Green Egg.
The more the merrier with the Minnesota Jucy Lucy. You’ll love the hot and bubbly cheese-stuffed burgers. Plus, they’re easy to make and even easier to eat! (more…)