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•1 (4 to 5-pound) chicken
•1 (12-ounce) can beer
•1 cup apple cider
•2 tablespoons olive oil
•2 tablespoons balsamic vinegar
•Porcelain coated grid, 1 (12-ounce) beer can or “Sittin’ Chicken” Ceramic Roaster, 9 by 13-inch Drip Pan, spray bottle.
Set the EGG for indirect cooking with a platesetter, porcelain coated grid and preheat the EGG to 375ºF.
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 170ºF 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.
—Beer Butt Chicken By Rick Browne From Big Green Egg Cookbook/Andrews McMeel Publishing
Fishing, hunting — if it’s related to the outdoors, O’Neill Williams will be there! Watch the “Outdoor Cooking on the Big Green Egg” segments each week on O’Neill Outside, airing on NBC Sports, SportSouth and SunSports. Check your local listings for times in your viewing area.
Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”
Pork loin – Cut about 6 to 8 inches off a full size (not the little 2” wide pork loins in pre marinated packs) boneless pork loin, and save the rest for some other dish (or cook the whole thing, but it’s easier to cover a 6-8 inch loin with bacon strips than a longer loin). Unroll (butterfly) the loin - Use a knife to cut along the length of the loin and cut like unrolling a jellyroll so you end up with a flat sheet of meat about ½ an inch to an inch thick. It can be pounded with a meat hammer if desired. You can marinate the meat for several hours or overnight if desired.
Go here for pictures of the procedure:
1 lb. bacon
Hoisin or other sweet sauce
Cotton butcher twine
½ c soy sauce
2 TBS Worcestershire sauce
3 clove garlic crushed
Black pepper to taste
2 links Italian sausage
2 TBS butter
1 large sweet onion, diced
Salt & pepper to taste
2 ribs celery, diced
1 med. To large parsnip, diced
1 Granny Smith apple, peeled, cored and diced
3 cloves garlic, crushed
½ tsp ground sage
12 oz package of chopped spinach (or 1 bunch of fresh spinach, washed)
Cut casings off sausage and sauté till cooked through. Crumble sausage when cool. Set aside.
Heat butter in a Dutch oven or other large pan and add onions. Sauté onions uncovered in butter for 5 min. Add salt & pepper to taste. Add remaining ingredients except spinach and sauté for 5 min uncovered. Add spinach, cover and cook over low heat for 15 min (if using fresh spinach wash, drain and chop first). After 15 min. add sausage and mix thoroughly with vegetables. Taste and add salt or pepper if desired.
Spread Hoisin (or other sauce) onto surface of the unrolled pork loin. Next, spoon stuffing onto the loin. Roll up loin like a jelly roll and set aside. You'll probably have some stuffing left over and you can just eat it as it is or incorporate it into some other dish.
Now wrap the loin with bacon strips: Take 3 or 4 lengths of butcher twine long enough to wrap around the rolled loin and lay them out on a cutting board. Place strips of bacon perpendicular to the direction of the twine. Once you have about 5 to 6 strips of bacon laid out, place the rolled loin on top of the bacon. Place additional strips of bacon on top of the loin. Add additional strips of bacon so you have enough to cover the entire loin. Start to tighten up the butcher twine so that the bacon is wrapped around the loin
Inset a meat thermometer into the center of the roast and cook on a rack over a drip pan at 350oF till the internal temperature reaches 140 o to 145o F. Remove from heat and let it rest till the internal temperature reaches 160 o F.
Start out with 4 large bake potatoes.
Wash and coat with extra virgin olive oil and Salt, then pop into the Big Green Egg. Bake at 400 for approx 1 hour or until soft and then cut length wise and gut.
Mix the potatos with:
1-1 1/2 lb fried and crumbled bacon.
1/4 cup milk
You can add Scallions as you like
Add Mayo or Miracle Whip, about 1/2 cup. I would start with less and add. You want these moist because when you bake again, they will dry out.
Add cheese (Colby/Jack) as you please.
Now mix all of the ingredients together and place back in the potato shell.
Now it’s back into the Big Green Egg again at 400 for 30 minutes.
Top with your favorite toppings or spices
Submitted by John C
1/2 pound ground beef per serving
Equal parts of the following to taste:
Coarsely ground black pepper
Form the ground beef into patties 1-inch thick.
Toppings to make this burger an Elvis Shaken Burger:
Coat your burger with 1 large tsp of Peanut Butter or Crunchy Peanut butter, then slice one banana thinly and place on the burger and peanut butter. Place the top bun on and your ready to indulge in the Elvis Shaken Burger.