Outdoor holiday cooking on the Big Green Egg from Bowling Green Fireplace & Grill

Smoked Brisket Roll

Recipe courtesy of Big Green Egg

Using ground espresso beans and cumin, this brisket is full of flavor!

Ingredients:

1 brisket flat, fat cap on, about 6 lbs. (2.7 kg)

1 cup brisket rub (see recipe below)

Mesquite or Hickory wood chips, soaked overnight in water

House Slaw (see recipe below)

10 country loaf rolls (see recipe below)

Salted farm butter for the rolls

Method:

Coat the brisket on all sides with an even layer of rub. Let the meat rest for 1 hour at room temperature or until the rub starts to turn pasty. Set the Big Green Egg for indirect cooking with the convEGGtor at 225°F. Place the brisket, fat side up, on the grill. After 8 hours check meat periodically. Poke the meat in a few places; the fat should separate under your finger. When the brisket reaches an internal temperature of 200°F, remove it from the Big Green Egg onto a rimmed baking sheet to rest for 30 minutes. Cut the brisket in thin slices against the grain. Cut the rolls in half and butter on both sides. Add sliced brisket and slaw and enjoy! Serves 10.

Brisket Rub:

1½ cups brown sugar

1 cup kosher salt

1 cup ground espresso beans

¼ cup freshly ground black pepper

¼ cup garlic powder

2 Tbsp. ground cinnamon

2 Tbsp. ground cumin

2 Tbsp. cayenne pepper

Mix all rub ingredients together and refrigerate.

House Slaw:

1½ cups green cabbage, thinly sliced 

1½ cups red cabbage, thinly sliced

1¼ cups julienned carrots

1/3 cup dried cranberries 

2 Tbsp. mustard

1 cup mayo

Salt to taste 

Mix all slaw ingredients together and refrigerate.

Country Loaves:

1 lb. stone ground flour

1½ cups filtered water

2¼ tsp fresh yeast

5 g salt

3 Tbsp. extra virgin olive oil

Dissolve the yeast in half the water. Place the flour and salt in a mixing bowl; add the yeast mixture and the oil. Knead the dough by hand for 10 minutes, slowly adding the rest of the water. Allow to rest for 1 hour or until double in size. Divide into 10 equal size rounds. Shape into balls and allow to rest for an additional hour. Set the Big Green Egg for indirect cooking with the convEGGtor and a Pizza and Baking Stone at 400°F. Place the rolls 1 inch apart on the preheated stone. Spritz lightly with water and bake for 15 minutes, then remove to a cooling rack. Add butter to taste. 

Barbecued Baked Beans

Recipe courtesy of Big Green Egg

Once you make homemade baked beans in the Big Green Egg, you will never again settle for just opening a can of beans off the shelf. Cannellini beans (Italian white beans) are blended with applewood-smoked bacon in a rich, smoky sauce that’s near perfection. Our bet is that you’ll be serving these with all your grilled meals all summer long!

Ingredients:

12 ounces applewood-smoked bacon (12 to 14 slices), diced

2 cups finely diced yellow onions

3 cups Basic Barbecue Sauce (see below)

1 cup firmly packed light brown sugar

1/2 cup maple syrup

1/2 cup yellow mustard

4 (15-ounce) cans cannellini beans, drained and rinsed, 1 cup bean liquid reserved

1 cup water

Kosher salt and freshly ground black pepper

Instructions:

Set the Big Green Egg for direct cooking at 400ºF. Place the Dutch Oven on the grid and preheat for 10 minutes. Add the bacon to the Dutch Oven Close the lid of the Big Green Egg and cook until crisp. Transfer the bacon with a slotted spoon to a paper towel to drain and set aside, reserving the fat in the Dutch Oven. Add the onions to the bacon fat. Close the lid and cook for 8 minutes, or until caramelized.

Add the reserved bacon, barbecue sauce, brown sugar, maple syrup, mustard, reserved cannellini bean liquid, and water to the Dutch Oven, and mix well. Add the cannellini beans and stir. Cover the Dutch Oven. Close the lid of the Big Green Egg and cook for 30 minutes, stirring occasionally. Remove the lid of the Dutch Oven, close the lid of the Big Green Egg, and simmer, continuing to stir, for 15 minutes, or until the sauce has thickened. Season with salt and pepper when the beans are nearly done. Let the beans rest for 10 minutes before serving. Serves 8

Basic Barbecue Sauce

Barbecue sauces vary from region to region, with every area claiming to have the best. This version is rich and thick and has just the right proportion of sweet and sour. A chipotle pepper is thrown in for a bit of heat; add a few more if you dare!

Ingredients:

2 (15-ounce) cans tomato sauce

2 cups apple cider vinegar

1⁄2 cup Worcestershire sauce

1 cup firmly packed brown sugar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1⁄2 teaspoon celery seed

1⁄4 teaspoon ground cinnamon

2 teaspoon smoked paprika

1 teaspoon ground cloves

1 teaspoon garlic powder

1 teaspoon onion powder

1 chipotle pepper in adobo

Instructions:

Place the tomato sauce, vinegar, Worcestershire sauce, and brown sugar in a medium saucepan and mix well. Whisk the salt, pepper, celery seed, cinnamon, paprika, cloves, garlic powder, onion powder, and chipotle together in a small bowl until completely blended. Add to the saucepan and mix well. On the stovetop, simmer the sauce over low heat for 15 minutes, stirring occasionally, or until the sauce has thickened. Remove the chipotle with a slotted spoon and serve. You may refrigerate the sauce in a sealed container for up to 2 weeks. Makes 8 cups

-submitted by Rachel Riley Martin