Murphy - The Unofficial Big Green Egg Cookbook: Meat, Fish, Game, and Veggies Recipes
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The Unofficial
Big Green Egg
Cookbook
By Roger Murphy
INTRODUCTION
The ultimate how-to guide for smoking all types of pork, beef, ham, lamb, vegetables, fish poultry, and game. This book on smoking meats for beginners is the guide to mastering the low and slow art of smoking meats at your home. This guide is an essential book for beginners who want to smoke meat without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of meat. The book includes photographs of every finished meal to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat.
WHY SMOKING
Smoking is generally used as one of the cooking methods nowadays. The food enriches in protein such as meat would spoil quickly, if cooked for a longer period of time with modern cooking techniques. Whereas, Smoking is a low & slow process of cooking the meat. Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. This is flexible & one of the oldest techniques of making food. Its essential for you to brush the marinade over your food while you cook and let the miracle happen. The only thing you need to do is to add a handful of fresh coals or wood chips as and when required. Just taste your regular grilled meat and a smoked meat, you yourself would find the difference. Remember one thing i.e. Smoking is an art. With a little time & practice, even you can become an expert. Once you become an expert with smoking technique, believe me, you would never look for other cooking techniques. To find one which smoking technique works for you, you must experiment with different woods & cooking methods. Just cook the meat over indirect heat source & cook it for hours. When smoking your meats, its very important that you let the smoke to escape & move around.
CHAPTER-1 BEEF
(TOTAL COOK TIME 9 HOURS)
INGREDIENTS FOR 20 SERVINGS
THE MEAT
- 1 beef point end brisket, hard sinews, and excess fat removed (11-lb, 5-kg)
THE RUB
- Paprika powder 2 tablespoons
- Ground fennel seed 1 tablespoon
- Garlic powder 1 tablespoons
- Ground cumin seed tablespoon
- Dried thyme 1 tablespoons
- Dark brown sugar 1 tablespoons
- Black pepper 1 tablespoons
- Fine sea salt 1 tablespoon
THE BIG GREEN EGG
- Fill your BGE with charcoal and starters. Ignite the starters
- Soak 2 handfuls of hickory wood chunks in water for 30 minutes
- When the charcoal is glowing, scatter over the chunks or chips
- Heat your BGE with the convEGGtor to 275F (135C)
- Wearing heatproof mitts, lift convEGGtor and scatter a handful of wood chips over the smoldering charcoal, and replace the convEGGtor.
- Place the grid inside the BGE
METHOD
- First, prepare the rub. In a bowl, combine the 9 rub ingredients (paprika, fennel seeds, garlic powder, cumin seed, thyme, brown sugar, black pepper, and sea salt).
- Rub the seasoning all over the beef brisket and set aside at room temperature for a minimum of 1 hour.
- Put the meat on the grid and insert a thermometer probe in the middle of the brisket.
- Close the BGEs lid and set the temperature of the thermometer to 185F (80C). Allow the brisket to cook for around 8 hours.
- Remove the meat from the BGE, pack loosely with foil and place the brisket in a cooler to rest for a minimum of 30 minutes before serving.
- Enjoy.
(TOTAL COOK TIME 5 HOUR 15 MINUTES)
INGREDIENTS FOR 8 SERVINGS
THE MEAT
- Smoked brisket (2-lb, 0.9-kg)
- 8 hot dogs
THE INGREDIENTS
- Canola oil 1 tablespoon
- 1 sweet onion, peeled and minced
- 2 garlic cloves, peeled and minced
- 1 jalapeno, minced
- Unsalted beef stock 4 cups
- Tomato paste 1 tablespoon
- 1 can fire-roasted tomatoes (10-oz, 283.5-gm)
- Coffee and chilli seasoning 2 tablespoons
- Chilli powder 2 tablespoons
- Cumin 1 tablespoon
- Cayenne powder 1 teaspoon
- Mole paste 2 tablespoons
- A bunch of cilantro, chopped
- 8 hot dog buns
- 1 yellow onion, peeled and chopped
THE BIG GREEN EGG
- Heat your BGE for indirect cooking to 350F (177C)
- Place the convEGGtor in the BGE
- Add a cast-iron Dutch oven to the BGE and preheat
METHOD
- Add the oil, onion, and garlic to the Dutch oven, and cook until translucent and softened.
- Add the beef brisket, jalapeno, stock, tomato paste, canned tomatoes, chili and coffee seasoning, chili powder, cumin, cayenne, mole paste, and cilantro. Allow to simmer for approximately 60 minutes until the meat is falling apart. Remove the meat from the BGE and put it to one side.
- Remove the convEGGtor and set your BGE for direct cooking to 400F (204C).
- Arrange the hot dogs on the grid and cook for around 5 minutes on each side.
- Place the buns on the grid and cook until toasted.
- Remove the hotdogs and the buns from the BGE, top with chili, yellow onions, and enjoy.
(TOTAL COOK TIME 3 HOURS 40 MINUTES)
INGREDIENTS FOR 20 SERVINGS
THE MEAT
- Smoked brisket, cut into bite-sized pieces (4-lb, 1.8-kg)
- Spicy breakfast sausage (1-lb, 1.8-kg)
THE CHILI SEASONING
- Sugar - cup
- All-purpose rub 2 tablespoons
- Chili powder 2 tablespoons
- Ground cumin 1 tablespoon
- Onion powder 1 tablespoon
- Paprika 2 teaspoons
- Ground chipotle pepper 1 teaspoon
- Ground Ancho chili pepper 1 teaspoon
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