The Big Green Egg makes a great ceramic oven because it retains heat and moisture very well. Baking is done indirectly, as with roasting in Chapter 3. Temperature and time will be similar to those of your kitchen oven, and you can use similar racks, baking sheets, casserole dishes and cast iron cookware.
There are a few notable differences between baking in your oven and baking in the Big Green Egg. First, you can bake all day in the Egg and never overheat your kitchen. Second, more moisture is retained when baking on the Egg than in your oven. Third, a little hint of smoky flavor from the lump charcoal adds an earthy note to your baked goods that you just can’t get with an oven. Last, you can have a pizza party with the Egg and not bake pizza after pizza at 600°F (316°C) in your kitchen!
Just as with roasting, baking is best “up in the dome” for uniform cooking. You can bake indirectly at the grid level, but it is better to cook on a raised grid above the grid level to allow for more even heat circulation under and around your food. Remember to rotate the food at least once during your cook to compensate for hot spots. Baking in multiple layers within the Egg works well, provided you move and rotate your food during cooking.
This recipe is very versatile. You may substitute meats and cheeses to your own taste with the same great results. The dough will bake well in the Egg and is certainly something different to try. We often make them for our demonstrations. You can double or triple the recipe and cook a few at a time.
1 pound (454g) store-made pizza dough
8 to 10 slices smoked ham
8 to 10 slices smoked turkey
8 to 10 slices genoa salami
1 jar roasted red peppers (water packed)
8 to 10 slices provolone cheese
Olive oil
Italian seasoning or your favorite rub
Cooking spray
Prepare the grill for 400°F (204°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 400°F (204°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
Roll out pizza dough on a lightly floured surface to form a thin, rectangular crust, about 11 by 13 inches (28 by 33 cm). Layer slices of meat, peppers and cheese down the center of the crust, ending with cheese.
Using a knife or kitchen shears, cut both sides of the crust next to the meat and cheese filling, making several 1-inch (2.5-cm) strips. Fold in each end of the crust over the filling. Criss-cross the cut strips to cover the filling. Brush olive oil on top and sprinkle with Italian seasoning or your favorite rub.
Spray a piece of foil with cooking spray and place stromboli on it. Close the dome and bake for 15 to 20 minutes, or until crust turns golden brown. As an alternative, you can cook it on a pre-heated pizza stone.
Remove to a wire rack and let rest for about 10 minutes before slicing.
Cornbread is great for breakfast, lunch or dinner. This recipe combines sweet with heat. Dumping the batter into a hot skillet makes a tasty crust form at the bottom. For variety, try adding dried cranberries or whole corn kernels. If you’re really in the mood, fry some bacon to add to the batter and use the bacon fat instead of butter.
1 cup (170g) yellow cornmeal
1 cup (125g) all-purpose flour
½ teaspoon baking soda
1 teaspoon (4g) baking powder
1 teaspoon (4g) sugar
½ teaspoon salt
2 eggs, lightly beaten
1 cup (240ml) milk
⅓ cup (80ml) maple syrup
4 tablespoons (60ml) unsalted butter, melted—divided
2 jalapeño peppers, minced, seeds and ribs removed
Set the Egg for 400°F (204°C) direct. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 400°F (204°C), about 10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
Preheat a 10-inch (25-cm) cast iron skillet. While the skillet is heating, whisk together the cornmeal, flour, baking soda, baking powder, sugar and salt in a large bowl. In a separate bowl, mix together the beaten eggs, milk, maple syrup, half of the melted butter and the minced jalapeño. Add the wet ingredients to the dry and mix together.
Using heat-protective gloves, carefully remove the heated skillet from the Egg. Add the other half of the butter to coat the skillet, then pour in the batter. Place the skillet back in the Egg and cook for about 20 minutes, until a toothpick comes out clean.
This recipe was contributed by Kim and Ginny Youngblood of Lawrenceville, Georgia. They have been “Eggers” for more than seven years. They teach Big Green Egg cooking classes, do demonstration cooks at stores in the Southeast, and cook at five or six Eggfests throughout the country each year. Kim has won several awards for his recipes. We speak for all Eggheads in the Northeast when we say we really look forward to Kim and Ginny’s creations at NewEgglandfest every summer! This is a great chicken casserole recipe, utilizing ingredients easily available, and it is quick to put together while your Egg comes up to temperature. It is creamy and gooey with cheese, and it has just the right amount of heat when prepared as written.
4 cups (1L) cooked, chopped chicken (3 to 4 breast halves)
2 cups (421g) instant rice
1 (10.75-oz [318-ml]) can cream of chicken soup
1 cup (240ml) sour cream
½ cup (76g) diced onion
1 10-oz (296ml) can tomatoes with chilis, such as Ro*Tel®
1 tablespoon (10g) diced green chilis (more or less, to taste)
1 tablespoon (15ml) chipotle peppers in adobo sauce, chopped fine (more or less, to taste)
¼ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste
1½ cups (375ml) chicken broth
12 ounces (340g) shredded cheddar cheese, divided
Chopped cilantro
Set the Egg to 350°F (177°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 350°F (177°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
Cut the cooked chicken into bite-size pieces and combine in a large bowl with all ingredients and half of the cheese. Mix well. Pour into a greased 9 by 13-inch (23 by 33-cm) casserole dish and sprinkle the remainder of the cheese on top. Cook until the cheese on top starts to bubble, 25 to 30 minutes. Sprinkle with cilantro before serving.
This recipe was contributed by Chuck and Nancy Helwig of the Smokin’ Aces Competition Team from Chicopee, Massachusetts. In 2006, they decided to buy a Big Green Egg, and so began their obsession with the cooker. Currently, they are the proud owners of six Eggs of various sizes. Shortly after acquiring their first Egg, Chuck and Nancy wanted to try competition barbecue, so Smokin’ Aces was born. They took a competition class offered by the New England Barbecue Society, and Cindi and I were their instructors. Since that day, we have been lucky to have Chuck and Nancy as our friends. This year, 2014, Smokin’ Aces the Rhode Island State Champions and headed down to the Jack Daniel’s Invitational Barbecue Championships in Lynchburg, Tennessee. Chuck and Nancy have made countless pizzas in the Big Green Egg in grilling competitions, at cooking demos, and on their deck at home. Nothing beats the taste of a wood-fired pizza. This is one of the pizzas they frequently make, but you can substitute any toppings you like.
PIZZA DOUGH [MAKES TWO CRUSTS]
4¼ cups (531g) flour
2¼ teaspoons (7g) instant yeast, or one pack of yeast
1½ teaspoons (9g) salt
2 teaspoons (8g) sugar
2 tablespoons (30ml) olive oil
1¾ cups (414ml) warm water
TOPPINGS
Pesto sauce (a store-bought brand saves time)
Mozzarella cheese
Grilled asparagus
Roma tomato
Red pepper relish (a store-bought brand saves time)
Put all dry ingredients into a food processor with the dough hook on. Pulse the dry ingredients 3 or 4 times. Turn on the food processor and slowly add the olive oil, then slowly add the warm water until a ball forms and the dough is sticky to the touch. Turn off the food processor and let the dough rest for 2 minutes. Turn on the food processor again for 30 to 40 seconds, then place the dough in a well-oiled bowl and let rise. If you plan to use the dough the next day, place it in an oiled resealable bag and put it in the refrigerator, where it will rise overnight.
With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 550°F (288°C), about 10-15 minutes, slide the top of the daisy wheel partially closed, keeping it halfway open.
To grill the asparagus, lightly coat it in olive oil and place on the grill for a few minutes.
For the Egg setup you will not need your grill grate. Put the plate setter in the Egg with the legs down and place a pizza stone on top. To prevent the pizza from sticking, let the plate setter and stone warm to temperature before putting the pizza on to cook, between 550°F (288°C) and 600°F (316°C).
Flour a cutting board and roll out your risen crust. Spread cornmeal on a pizza peel and carefully lift the crust onto it. Spread on the pesto sauce, cover with mozzarella, and then arrange your asparagus in a wagon-wheel formation. Place thin slices of fresh Roma tomato between the “spokes.” Finally, sprinkle red pepper relish over the top. Open your Egg and carefully slide the pizza off of the peel onto the pizza stone using a slight shaking motion.
Close the cover and check after about 6 minutes. You may need to reposition the pizza for even cooking. When it is done, slide it back onto the peel and transfer to a cutting board. Allow it to cool for a few minutes before slicing.
Bread pudding may have been developed as a humble way to use up stale bread while providing a comforting dessert. It can be embellished so that it is a hearty, sweet and spicy dish unto itself. The peaches and dried cranberries add great texture and complement the custard with sweet and tart flavors. Add the spicy, sweet sauce and all your senses will be delighted!
RUM SAUCE
1 cup (230g) unsalted butter
1 cup (240ml) heavy cream
1 cup (192g) sugar
½ cup (120ml) spiced or dark rum
½ cup (60g) chopped pecans
1 tablespoon (15ml) vanilla extract
PUDDING
1 quart (1L) half-and-half
3 large eggs, beaten
½ cup (115g) brown sugar
3 tablespoons (45ml) maple syrup
1 tablespoon (7g) cinnamon
1 tablespoon (15ml) vanilla extract
4 cups (200g) stale French bread, ½-inch (1.5-cm) cubes
1 cup (225g) sliced, peeled peaches
1 cup (120g) dried cranberries
¼ cup (57g) butter, softened
To make the rum sauce, melt the butter in a medium saucepan over medium heat until it starts to turn light brown, about 5 minutes. Add the remaining ingredients and bring to a simmer, stirring to dissolve the sugar. Cook for about 10 more minutes, until the sauce thickens, stirring frequently. Remove from the heat.
Set up the Egg for a dome temperature of 350°F (177°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 350°F (177°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
For the custard, stir together the half-and-half, eggs, brown sugar, maple syrup, cinnamon and vanilla in a large bowl. Add the cubed bread, peaches and cranberries and gently combine.
Butter a 9 by 13-inch (33 by 23-cm) baking dish and pour the mixture into it. When the Egg is up to 350°F (177°C), bake the pudding for about 45 minutes, until it is golden on top and firm in the center. Spoon the pudding into dishes and serve warm, drizzled with rum sauce.
Note: When baking at 350°F (177°C), there is no need to adjust the vents to maintain a dome temperature of 350°F (177°C) once the food has been placed in the Egg. It should recover quickly and maintain the 350°F (177°C) dome temperature.
You can’t get much more Southern than pecan pie, but you don’t need to be in the South to enjoy it. When cooked properly, the filling should be creamy and the crust flaky, with crunchy pecans and the sweetness of the corn syrup and sugars balanced by a little salt. In this recipe, the bourbon and vanilla combine well with the earthy tone of the dark brown sugar. Kid you not, this is a sweet dessert, but the rich, deep flavors and textures of the crust, pecans and filling make for a rewarding bite!
3 eggs, lightly beaten
¾ cup (180ml) dark corn syrup
½ cup (100g) dark brown sugar
½ cup (96g) granulated sugar
4 tablespoons (57g) unsalted butter, softened
2 tablespoons (30ml) bourbon
1 teaspoon (5ml) vanilla extract
½ teaspoon salt
1 cup (120g) chopped pecans
1 (9-inch [22-cm]) piecrust
Butter for the pie plate
Set the Egg for 375°F (191°C) indirect with a raised grate. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 375°F (191°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
In a large bowl, lightly beat the eggs and blend in the corn syrup. Add the sugars, butter, bourbon, vanilla extract and salt and blend together. Fold in the chopped pecans. Place the piecrust in a buttered pie plate and trim the edges. Pour in the pecan mix and spread evenly on the crust.
When the Egg is up to temperature, place the pie on a raised rack, close the dome and cook for about 40 minutes, until the outside is set and the center jiggles slightly. Remove from the Egg and let cool for 2 hours. Serve at room temperature.
This crème brûlée recipe has done well for us in competition, winning a perfect 180 score at the largest barbecue competition in the world, The American Royal World Series of Barbecue in 2009. It’s the perfect balance of creaminess, sweetness and crackly sugar crust, and it can easily be doubled for a crowd!
3 cups (710ml) heavy cream, divided
1 cup (130g) powdered sugar
½ cup (120ml) maple syrup
1 vanilla bean
9 egg yolks
9 teaspoons (57g) turbinado sugar
9 ramekins, 4-ounce (120ml) size
Propane or blow torch
Place half of the cream in a small saucepan with the sugar, maple syrup and vanilla bean. Slowly bring the temperature up until the milk is almost to the scalding point. Let the mixture rest for 10 to 15 minutes to extract the flavor from the vanilla bean. Whisk the egg yolks with the remaining cream and slowly stir into the heated mixture. Strain all of the above into a small pitcher, removing the vanilla bean.
Set the Egg for 300°F (149°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 300°F (149°C), about 5 minutes, slide the top of the daisy wheel closed, keeping the petals all the way open.
Place a raised rack on the grate. Line the bottom of a deep baking dish with a kitchen towel to help stabilize the ramekins, and add at least 2 inches (5 cm) of boiling water. Pour the custard mixture into the ramekins and carefully place them in the hot water bath. The ramekins should not touch one another, nor the sides of the pan. Bake until the internal temperature reaches between 170°F and 175°F (77°C and 79°C). Begin checking them after 40 minutes. Remove from heat and cool them on a rack, then cover tightly with plastic wrap and refrigerate until cold, at least 4 hours.
If condensation has occurred when you uncover the ramekins, carefully dab the custard with a paper towel to soak up the moisture. Sprinkle each with about 1 teaspoon (6g) of turbinado sugar, tilting and tapping the ramekin for even coverage. Ignite your torch to caramelize the sugar; and return ramekins, uncovered, to the refrigerator to re-chill, 30 to 45 minutes.
My grandfather Wallace, my aunts, uncles, cousins, siblings and I used to make a family trip to a hillside blueberry patch in Unity, New Hampshire—owned by a Swedish fellow named Jon—to pick high-bush blueberries. These blueberries were smaller and sweeter than the cultivated blueberries available today. My parents would pick 30 to 40 quarts a day. My cousins Matt, Mark, Kenny, Kevin and I would pick a lot, but only about 2 quarts made it into the bin: they mostly ended in our bellies! All of my family made blueberry buckle. The following was my mother Madeline’s recipe. It is very moist with a sweet crunch in the topping. It is great for breakfast, lunch or dinner!
TOPPING
¼ cup (48g) granulated sugar
¼ cup (50g) light brown sugar
⅓ cup (41g) flour
½ teaspoon cinnamon
¼ cup (57g) unsalted butter, room temperature
BATTER
¾ cup (150g) granulated sugar
¼ cup (48g) vegetable shortening
1 large egg
½ cup (120ml) milk
2 cups (220g) flour
2 teaspoons (15g) baking powder
½ teaspoon salt
2 cups (200g) blueberries, fresh or frozen
In a medium bowl, combine the sugars, flour and cinnamon. With a pastry cutter or two forks, cut in the butter until the topping is crumbly.
Set the Egg for 375°F (191°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 373°F (191°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
In a large bowl, thoroughly mix the sugar, shortening and egg. Stir in the milk. Sift together the flour, baking powder and salt. Add the sifted ingredients to the batter and mix just until combined. Gently stir in the blueberries. Spread the batter in a greased 9 by 13-inch (23 by 33-cm) baking dish. Sprinkle the topping over the batter. Bake on a raised rack in the Egg for 40 to 45 minutes with the dome closed, or until a toothpick inserted in the center comes out clean.
This recipe was contributed by Tim and Wendy Boucher of the Feeding Friendz Competition BBQ team from Deerfield, New Hampshire. They started competing in 2005. Over the past 10 years, they have won several Grand Championships and have been fortunate enough to be invited twice to The Jack Daniel’s Invitational World Barbecue Championship in Lynchburg, Tennessee in 2010 and 2011. In 2013 they made it to the finals of the Sam’s Club National Barbecue Tour, finishing with a second place brisket and thirteenth overall! Tim and Wendy love to feed their friends, Cindi and me included. Easy to put together, this stuffed bread recipe is a great go-to meal that can easily be doubled to feed a crowd. The ranch dressing adds lots of flavor to the baked bread, and the feta cheese is a creamy accompaniment to the chopped chorizo and spinach leaves.
1 pound (454g) frozen bread dough, thawed
½ cup (120ml) ranch dressing
1 pound (454g) baby spinach leaves
8 ounces (225g) feta cheese, crumbled
1 stick chorizo, sliced and cut into small pieces
Nonstick cooking spray
Set the Egg to 350°F (177°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 350°F (177°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
Roll the dough on a lightly floured surface into a 12-inch (30.5-cm) circle. Pour the ranch dressing on the dough and spread across with the back of a spoon. Cover the dressing with the baby spinach, the more the better: it will reduce as it bakes. Top with feta cheese and chorizo pieces.
Roll the dough into a log, turning in the side edges as you roll. Don’t be afraid to stretch the dough to make everything fit. Wet the edges with water and pinch together to seal. Shape it by hand into a log shape.
Spray a foil pan with nonstick cooking spray and place the log in it. Cover and cook for about 30 minutes, then uncover and cook until the top is golden brown. Remove from the Egg and let cool for about 10 minutes before slicing. Serve and enjoy!
1 pound (450g) frozen bread dough, thawed
1½ pounds (680g) shaved steak
1 pound (227g) shredded cheese, divided (we like pepper jack)
Salt and pepper
Sauté the shaved steak prior to assembling. Using the same instructions as above, cover the dough with half of the cheese. Add the sautéed steak and top with the remainder of the cheese. Salt and pepper generously, roll to a log and cook as above.
Growing up, we always had fresh fruit: blackberries and cultivated raspberries from our own yard, or fruits at Uncle Sid’s farm and at my cousin’s Walhowdon Farm. These fruit tarts are called crostadas, galettes or croustades. By any name, they are delicious and easy to make. You can use any fruit you like. Taste your fruits for sweetness and tartness and adjust the sugar and lime juice accordingly. Serve them warm with a dollop of real whipped cream. The fruit provides the right mix of sweet and tart, with a flaky pie crust and a crunch from the almonds.
PIECRUST [DR YOU MAY USE A PRE-MADE CRUST]
1½ cups (187g) all-purpose flour
1 teaspoon (4g) sugar
½ teaspoon salt
½ cup (115g) cold, unsalted butter cut into ¼-inch (6-mm) cubes
3 tablespoons (45ml) ice water
TOPPING
1 nectarine, cut into ½-inch (1.5-cm) pieces
½ cup (75g) blackberries
½ cup (75g) raspberries
½ cup (75g) blueberries
5 tablespoons (95g) turbinado sugar
1 tablespoon (15ml) lime juice
¼ cup (43g) sliced almonds
If you are using homemade piecrust, combine the flour, sugar and salt in a large bowl until well blended. Cut in the butter using two knives or a pastry blender, until the dough is the consistency of cornmeal, with the butter the size of small peas. Add the cold water and mix by hand just until the dough forms; don’t overwork it. If it is too dry, add another tablespoon (15ml) of water. Alternatively, you may use a food processor. Either way, form the dough into a 5-inch (12.5cm) disk, wrap in plastic wrap and refrigerate for 30 to 60 minutes.
Set the Egg for 400°F (204°C) indirect with a raised grid and a pizza stone. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 400°F (204°C), about 10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
In a large bowl, mix together the fruit, sugar and lime juice. Place the chilled dough on a 14-inch (35-cm) piece of parchment paper and roll it out to a 12-inch (30-cm) circle, about ¼ inch (6 mm) thick. A perfect circle isn’t necessary. Place the fruit mixture in the center of the dough, spreading it to within 3 inches (7.5 cm) of the edge. Lift and fold the 3-inch (7.5-cm) outer edge of the dough up and over the fruit mixture, cinching every so often, until all of the dough has been turned in. Sprinkle the sliced almonds on top.
When the Egg is up to temperature, place the crostada with the parchment paper onto the heated pizza stone. Close the dome and bake for 50 to 60 minutes, until the crust is golden brown, giving a quarter-turn every 15 minutes. When cooked, remove from the Egg with two large spatulas for support and place on a cooling rack for 5 minutes before slicing and serving.
Corn is my favorite vegetable, and I have always enjoyed a good creamed corn. Our first time to the Jack Daniel’s Invitational World Barbecue Championship in Lynchburg, Tennessee, we ate at Miss Mary Bobo’s for a family-style dinner. I had corn pudding for the first time, and I was in Heaven! Who cares about the contest? I met corn pudding! Every time I go to the Jack, I must have corn pudding. It is sweet and creamy custard with crisp corn kernels. It complements any meal! For a little kick, add a pinch of cayenne pepper or red pepper flakes.
6 ears fresh corn, husked, with silk removed
2 cups (475ml) half-and-half
3 eggs, beaten
3 tablespoons (42g) unsalted butter, melted, plus more for the pan
1 tablespoon (19g) sugar
1 teaspoon (6g) salt
½ teaspoon (1g) nutmeg
Cut the corn kernels off the ears and place in a large bowl. Scrape the cobs with the back of the knife to get all remaining pulp.
Set the Egg for 350°F (177°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 350°F (177°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
In a medium bowl, mix together the half-and-half and the beaten eggs. Stir in the melted butter. Add the sugar, salt and nutmeg and stir to combine. Add the liquid mixture to the corn and blend well. Pour the whole mixture into a well-buttered 9 by 9-inch (23 by 23-cm) baking dish.
When the Egg is up to temperature, place the pudding in the Egg, close the dome and bake for 35 to 40 minutes, until it has just set but isn’t yet too firm. Remove to a rack and let rest for 5 minutes.
Hermits got their name because they can be stored for long periods. Fishermen in the North Atlantic brought them on their long excursions at sea. Hermits have molasses and spices like gingersnaps, but they are less sweet and are thicker and chewier than gingersnaps. The spicy mix is crispy on the outside, chewy on the inside. Though hermits taste better after they have been aged a few days, I admit that I don’t have enough self control to wait.
½ cup (115g) unsalted butter, softened
½ cup (96g) sugar
½ cup (101g) dark brown sugar
½ cup (120ml) molasses
2 eggs, beaten
3 cups (375g) all-purpose flour
1 teaspoon (8g) baking powder
1 teaspoon (4g) baking soda
1 teaspoon (2g) salt
1 teaspoon (2g) allspice
1 teaspoon (2g) cinnamon
1 cup (152g) raisins
½ cup (58g) chopped walnuts
Cinnamon sugar for sprinkling (optional)
Set up the Egg for 350° (180°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 350°F (177°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
In a large bowl, cream together the butter and sugars until smooth. Add the molasses and eggs and continue to mix well until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, allspice and cinnamon. Add to the wet ingredients and mix well. Fold in the raisins and walnuts.
On a large, greased baking pan, spread the batter in a smooth layer. Bake at 350°F (177°C) for 15 to 20 minutes, until the bars are done to your desired crispiness or chewiness. While still hot, sprinkle with a cinnamon-sugar mixture if you like. Let cool on a rack, then cut into 2 by 2-inch (5 by 5-cm) bars.
Scones are less sweet and more dense than turnovers, but sweeter than biscuits. I think of them as more of a dessert than a biscuit. I like them hot or cold with coffee, tea or hot apple cider. Different fruits can be added if you wish.
2 cups (250g) all-purpose flour
1 tablespoon (23g) baking powder
¼ cup (48g) sugar
¼ teaspoon salt
6 tablespoons (86g) unsalted butter, chilled and cut into ¼-inch (6-mm) cubes
1 cup (240ml) heavy cream
1 cup (100g) fresh blueberries
Set the Egg for 375°F (191°C) indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 375°F (191°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
In a medium bowl, mix the flour, baking powder, sugar and salt until well blended. Add the chilled butter and fold in until well dispersed. Add the cream and fold in the blueberries. Do not over-mix the ingredients. They should be loosely combined, but not in a paste like a dough ball; they should maintain some of their individual texture. Place the dough on a floured surface and press flat into a circle about 1 inch (2.5cm) thick. Cut the circle into 8 wedges and separate the wedges. Sprinkle the tops with sugar. On a greased pan, bake the scones at 375°F (191°C) for about 20 minutes, until the tops are golden brown. Remove from the Egg and let cool on a rack for 10 minutes.
Crunchy oatmeal cookies are probably my favorite cookie. I really enjoy the crispy outside and chewy inside. Raisins are customary in these cookies, but I really prefer the sweet tartness of dried cranberries, which are plentiful in New England.
1 cup (125g) all-purpose flour
2 cups (161g) rolled oats
1 cup (230g) light brown sugar
1 cup (192g) granulated sugar
⅛ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon baking powder
8 ounces (227g) unsalted butter, softened
1 egg, beaten
½ teaspoon vanilla extract
1 cup (152g) dried cranberries
Set up the Egg for 350°F (177°C) dome indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 350°F (177°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.
In a medium bowl, mix the flour, oats, sugars, cinnamon, salt, nutmeg and baking powder until combined. With an electric mixer in a large bowl, beat the butter until smooth. Add the beaten egg and vanilla. Slowly add the dry flour mixture to the butter mixture until combined. Fold in the dried cranberries.
Drop tablespoon-sized (15ml) pieces of the batter on a greased baking pan and place on a raised rack inside the Egg. Bake at 350°F (177°C) for about 10 minutes; a little less for chewy cookies or a little longer for crispy cookies. Remove to a rack and let cool for 5 minutes before eating.
This recipe is from my cousin Karen Goodman Jacobson. If you have been cooking on the Egg and you have a lull in the activities, why not bake some pretzels? They don’t take long, and they are a special treat warm, right off the Egg. The Egg will add a hint of smoky flavor. They are great alone, but you can try them with honey mustard as a dipping sauce or drizzle.
1 (.25-oz [7g]) package active dry yeast
2 tablespoons (26g) brown sugar
1⅛ teaspoon (6g) salt
1½ cups (375ml) warm water (110°F [44°C])
2½ to 3 cups (312 to 375g) all-purpose flour
1 cup (90g) bread flour
2 cups (475ml) warm water
2 tablespoons (26g) baking soda
2 tablespoons (30ml) butter, melted
2 tablespoons (30g) kosher salt
Garlic salt (optional)
Cinnamon sugar (optional)
Honey mustard for dipping (optional) (We like Jack Daniel’s® Honey Dijon)
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1½ cups (375ml) warm water. Stir in the flours. Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Alternately, you can combine them in a stand mixer and knead, using the dough hook, for 8 minutes. Place dough in a greased bowl and turn to coat all surfaces. Cover and let rise for 1 hour.
Combine 2 cups (475ml) of warm water and the baking soda in an 8-inch (20-cm) square pan. After the dough has risen, cut it into 12 pieces. Roll each piece into a 3-foot (90-cm) rope, pencil thin or thinner. Twist into a pretzel shape and dip into the baking soda solution. To make pretzel bites, you can form into bite-size pieces and dip in baking soda solution. Place on cookie sheets sprayed with cooking spray and let rise 15 to 20 minutes.
Set the Egg for 450°F (232°C) dome indirect. With the top and bottom vents wide open, light the fire and close the Egg. When the Dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 450°F (232°C), about 10 minutes, slide the top of the daisy wheel partially closed, leaving it halfway open.
Bake the pretzels for 8 to 10 minutes or until golden brown. Brush with melted butter and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Note: Always burp the Egg when opening, especially when cooking over 400°F (204°C), to prevent flashback. See Chapter 1 on safety.
