Outdoor Cooking in the Elements

Join me as I travel though the Great Outdoors, barbecuing for friends and family on my Big Green Egg.

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Featured Recipe: Smoked Brisket

Learn how to cook a tender brisket on the Big Green Egg.

 

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Featured Recipe: Smoked Turkey

After trying my smoked Cajun turkey, you’ll never go back to oven-roasting again!

 

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Check out some of my recent videos on the Big Green Egg

This is where you’ll find my latest recipes, ranging from peppered smoked salmon to coal-fired pizzas. Enjoy!

 

Coal Fired Pizza

This coal fired pizza is the perfect solution for a large party when you need to feed a bunch of people quickly.  Coal Fired Pizza 2014-03-30 09:13:36 Write a review Save Recipe Print Ingredients No-knead pizza dough Italian pizza sauce Toppings: buffalo mozzarella, red onion, mushrooms, pecorino romano cheese, cracked green olives, capicola, black olives, salami, pepperoni, mortadella, Italian bacon, Canadian bacon, sliced garlic, hot Italian sausage, mild Italian sausage, shredded smoked pork, fresh basil, fresh homegrown tomatoes, Italian cherry peppers, slices jalapenos Instructions Place the pizza stone in a very hot 500 F oven or grill. Outdoor Cooking in the Elements...

BBQ Oysters

Here is a recipe for BBQ oysters I made with Jason Hill. BBQ Oysters 2014-03-30 09:04:06 Write a review Save Recipe Print Ingredients BBQ Oysters, Hog Island Style 2 dozen large oysters (such as Fanny Bay) Horseradish BBQ Sauce 2 inches fresh horseradish, peeled and grated 1/2 white onion, minced finely 2 chipotle peppers in adobo sauce, minced 2 tablespoons olive oil 1 teaspoon garlic-shallot puree, or 2 cloves minced garlic 1 cup tomato sauce 5 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce 1/4 cup honey Fresh cracked Himalayan pink salt Fresh cracked pepper Instructions Prepare the barbecue sauce. Shuck oysters. Top each oyster with a dollop of barbecue sauce and grill a few minutes. Serve immediately. Outdoor Cooking in the Elements...

Smoked Brisket

This smoked brisket recipe is coated in spicy mustard and a mesquite seasoning, then slow cooked for 15 hours on the Big Green Egg. Smoked Brisket 2014-03-30 09:10:03 Write a review Save Recipe Print Ingredients One 14-pound USDA prime beef brisket 1 bottle Guilden's spicy brown mustard MESQUITE BBQ RUB 4 ounces Lawry's seasoning salt 2 1/2 teaspoons paprika 2 tablespoons chili powder 1/2 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon ground dry mustard 1/4 teaspoon ground cloves 1/4 teaspoon dry mesquite flavored seasoning mix 1-1/4 teaspoons garlic salt 1/2 teaspoon black pepper 3 1/2 tablespoons packed brown sugar Instructions Coat brisket liberally with the spicy mustard, then cover on both sides with Mesquite BBQ rub. If you don't want to bother making a homemade rub, just buy some at the store that you like. Smoke the brisket at 220 F for 15 hours, or until it reaches an internal temperature of 195 F. (Plan on smoking a brisket 1 1/2 hours per pound of meat.) Remove from smoker, and let rest 15-30 minutes before slicing. Serve with cole slaw and barbecue sauce on hoagie rolls. Outdoor Cooking in the Elements...

Peppered Smoked Salmon

In this video tutorial, me and my friend Jason Hill of “Chef Tips” show you how to make peppered smoked salmon on the Big Green Egg. Here in California, you can buy wild salmon at grocery stores like Whole Foods or Santa Monica Seafood. Peppered Smoked Alaskan Salmon 2014-03-30 11:00:02 Write a review Save Recipe Print Ingredients 1 large filet wild Alaskan Coho salmon, skin on Fresh cracked pepper Marinade 2 cups soy sauce 1 cup water 1/4 cup brown sugar 2 teaspoon salt Instructions Mix together marinade ingredients. Marinate salmon filets overnight in Ziplock bag or casserole dish. Drain marinade and coat each filet liberally with fresh cracked pepper. Set smoker to 220F. Soak applewood chips in water for 45 minutes, then add to the hot coals. When smoker is to temperature, place fish on grill. Cook until fish reaches an internal temperature of about 150 F. Let cool and serve on crackers with cream cheese. Outdoor Cooking in the Elements...

Peach and Berry Cobbler

This peach and berry cobbler recipe is made in an old-fashioned Dutch oven and cooked on the Big Green Egg. Peach and Berry Cobbler 2014-03-30 09:17:23 Write a review Save Recipe Print Ingredients 16 ounces of sliced peaches 18 ounces blackberries 18 ounces raspberries 1 teaspoon cinnamon 1/4 cup sugar Dough Mix 2 1/4 cups Bisquick 1/4 cup sugar 1/2 stick butter 1/2 cup milk Instructions Mix dough ingredients into a clumpy mix. In your Dutch oven, add the fruit. Mix well and top with the dough clumps. Sprinkle with cinnamon and sugar. Put lid on Dutch oven and bake at 350 F for 45 minutes. Let rest and serve with vanilla ice cream or whipped cream. Outdoor Cooking in the Elements...

Smoked Cajun Turkey

We made this smoked turkey recipe on the Big Green Egg for a party in Laguna Beach, and it was huge success. Smoked Cajun Turkey 2014-03-30 09:19:11 Write a review Save Recipe Print Ingredients 1 turkey (10-pound or more) Bad Byron's Butt Rub Clone 16 tablespoons kosher salt 16 tablespoons fresh cracked black pepper 8 tablespoons onion powder 8 tablespoons garlic powder 8 teaspoons chipotle powder 16 teaspoons paprika Creole Butter Injection 1 pound butter 1 can beer 1 teaspoon cayenne 1 tablespoon your favorite BBQ rub 1 tablespoon paprika 1 tablespoon sea salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dry mustard 1 tablespoon freshly ground white pepper 1 tablespoon freshly ground black pepper Instructions Butt Rub Clone Directions: Mix well and store in a Ziplock bag or Tupperware container. Creole Butter: Melt butter, then stir in the rest of the ingredients over low heat. Let cool and use in your turkey injector. Set smoker temperature to 300-375 F. Inject the thawed turkey with the creole butter marinade under the skin of the breast and legs. Try not to poke too many holes or it will seep out. Apply a liberal amount of butt rub all over the turkey, patting down into the skin. Flip the bird over, breast side down, and season with more butt rub. Cook in the preheater smoker, breast side down, for one hour. After an hour, flip the turkey breast-side up. Cook another 2-3 hours until it reaches a temperature of 161 F. Remove from grill and let the turkey sit 15-30 minutes, until it "carry-over cooks" to 165F. Slice...

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