all things grilling and smoking
Ancho chiles and limes are a mesmerizing combination of flavor that work well on almost any type of meat or protein that you can throw at it. This recipe summons that power to make some ‘oh-my-god-are-you-kidding-me’ chicken wings that will blow your mind. Not only […]
Hashes are one of those foods that are simply to make but difficult to define because the possibilities with them are virtually endless. This grilled pepper hash is perfect for miscellaneous veggies in the fridge or leftovers from last nights dinner. It’s incredibly easy to […]
These grilled cinnamon rolls are a great, quick and simple recipe that you can try out when then grill’s coals are getting ready to die out but you still have some room for dessert. But being simple doesn’t mean it can’t be delicious! We’re not […]
There isn’t always enough time to smoke something that may take a while. That’s why we like to mix it up and include recipes that won’t take an entire day before you can get something out on the table. For this post we’re going to […]
Brisket is a favorite to cook on the Big Green Egg, but let’s be honest. It can be a lot of food to cook. If you’re on a budget or only have a few mouths to feed it makes sense to keep things small. With […]
Cornbread is a staple of United States southern cuisine, particularly southern barbecue and this site wouldn’t be complete without it’s own recipe. I’ve decided to keep the recipe for this smoked cornbread as simple as possible instead of going with one of the many different variations. Master this recipe and then customize it until your heart is content. It’s quite the classic recipe, the only difference being of course, is the manner in which it’s cooked. We’re taking advantage of the baking capabilities of the Big Green Egg in order to produce a crumbly cornbread with a hint of smoke.
This is the recipe for smoked cornbread.
Smoked Cornbread on the Big Green Egg
Smoked chicken on a Big Green Egg is one of those simple recipes that you just have to keep coming back to because of how much delicious bang you get for your buck. A simple prep followed by a few hours of smoking yields some […]
This grilled corn salsa is a simple and easy to make snack that can be used in a variety of recipes. In this recipe we use some charred corn and brighten it up with the acidity of some lime and tomatoes to produce a mouth-watering […]
Blackberry bourbon smash
The Mai Tai is one of those drinks that hard to beat in terms of simplicity and taste. Very rarely does such a simple drink taste this good. 2 types of rum and juices come together to make this elegant but fun drink.
Ancho chiles and limes are a mesmerizing combination of flavor that work well on almost any type of meat or protein that you can throw at it. This recipe summons that power to make some ‘oh-my-god-are-you-kidding-me’ chicken wings that will blow your mind. Not only […]
The Monte Cristo sandwich is a classic sandwich that has been around for quite some time. Let’s revitalize the classic sandwich with this modernized version. In this grilled monte cristo sandwich recipe we use serrano ham, swiss and provolone cheeses and quality bread.
Arguably the most important ingredient in any sandwich is the bread. For a monte cristo (particularly one that will be placed on the grill) it’s even more important than usual. The bread is going to be smashed, coated and then placed on a hot grill for several minutes. For this reason it’s crucial to obtain a high quality bread that will hold up to the punishment.
A whole loaf of white country bread is ideal for this. Getting it unsliced is the way to go since it will allow you to cut the slices to the precise thickness that you need. Thicker is usually better but be aware that too thick and the crust will break when it’s time to press down the sandwich. Using the standard white loaf that you find at you neighborhood grocery store isn’t ideal, but if that’s all that available, use less ham and cheese, or place an extra slice of bread in the middle to produce a heftier sandwich.
Slather each slice of bread with a generous amount of dijon mustard. Then alternate between placing slices of the serrano ham and cheese. Provolone and swiss work well, but any cheese that tickles your fancy should work as long as its is meltable. Keeping each layer even is key. Having a lopsided set of layers will make it more difficult for the monte cristo to stay intact during the cooking process.
Take one egg a beat well in a bowl big enough to fit the sandwich. Press the sandwich down flat (without mutilating it) then turn over and press the sandwich down from the other side. In general the sandwich should retain its shape but lose thickness. Once flattened, dip it in the bowl and coat it with beaten egg.
Place on the grill and cook on each side for about 10 minutes on each side. Once off the grill, coat with powdered sugar.
These grilled cinnamon rolls are a great, quick and simple recipe that you can try out when then grill’s coals are getting ready to die out but you still have some room for dessert. But being simple doesn’t mean it can’t be delicious! We’re not […]
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