Is there anything better than a good chili and cornbread when the weather gets colder and the leaves start to turn? We don’t think so. Fall in love with these recipes from Big Green Egg!
Tri-Tip Chili
Tri-Tip Chili with Ancho Chile & Coffee Seasoning made in a Dutch Oven on the Big Green Egg. Recipe courtesy of Taylor Shulman, Big Green Egg Culinary Center
Ingredients
- 3 lbs. tri-tip beef
- 2 lbs. ground chuck
- 1 lb. Anaheim peppers, seeded
- 1 sweet onion, diced
- 3 14-oz cans crushed tomatoes
- 2 tbsp cocoa powder
- ¼ cup flour
- 4 tbsp Big Green Egg Ancho Chile & Coffee Seasoning
Instructions
Set the EGG for direct cooking without the convEGGtor at 500°F/260°C.
In a Big Green Egg Dutch Oven, cook the onions until translucent, then add the ground chuck and cook until browned. Strain off any fat then add in the tomatoes, cocoa powder, flour and seasoning; mix well. Remove the Dutch oven from the EGG.
Place the whole peppers on the grate and roast them until the outside is blistered and charred, place them into a resealable bag and let them rest for about 5 minutes. When cooled, using a paring knife, remove the seeds and veins and scrape the char off of the skin. Dice the peppers and add them to the Dutch oven.
Cook the tri-tip for 5 minutes per side then allow it to rest 10 minutes, slice the beef and add it to the Dutch oven.
Reset the EGG for indirect cooking with the convEGGtor at 300°F/149°C. Add the Dutch oven and cook uncovered for 1 hour. Serve with cheese and sour cream.
Double Corn Cornbread
Cornbread makes a great side with any fall dish, so cooking it on the EGG just seems natural!
Recipe adapted from Maple Leaf Duck Farms. For more information, visit MapleLeafFarms.com.
Ingredients
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder 1 1⁄2 teaspoons salt
- 5 large eggs, separated
- 2 cups buttermilk or Half and Half
- 1⁄2 cup butter, melted, cooled
- 1 cup fresh or thawed frozen corn kernels
- Optional honey butter*
Instructions
Set EGG for indirect cooking at 400°F/204°C with convEGGtor.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt, mixing well. Place egg yolks in a medium bowl. Add half and half and set aside.
Beat egg whites with electric mixer until stiff peaks form. Add egg mixture and butter to dry ingredients, mixing just until dry ingredients are moistened. Lightly fold in corn, then beaten egg whites into batter.
Pour batter into a greased 13 x 9 inch baking pan. Place on the cooking grid and bake 22 to 25 minutes or until edges are golden brown and center springs back when touched lightly. Transfer to wire cooling rack.
At this point you can serve immediately or cool completely and use later. If using later, cover tightly with foil. Reheat on grill or in oven until warm.
Cut into squares. Serve with honey butter, if desired.
*For optional honey butter, combine 1⁄2 cups softened butter with 1⁄4 cup honey, mixing well. Transfer to a plastic container.
Makes 12 servings.
Snickers-Stuffed Baked Apples
Recipe courtesy of Ray “Dr. BBQ” Lampe. It can be found in his cookbook The NFL Gameday Cookbook. You can find more recipes from Dr. BBQ on his website.
“I needed a special recipe for a competition among grill companies in 2006, so I came up with these. I cooked them on the Big Green Egg and won the contest that day. I think those judges are still talking about them.” –Ray Lampe, Dr. BBQ
Ingredients
- 8 large Jonagold or other cooking apples
- ¼ cup (2 ounces) butter, at room temperature
- ¼ cup packed brown sugar
- 8 mini Snickers bars
- 8 large marshmallows
- 8 pecan halves
- Freshly grated zest of 1 lemon
Instructions
Set the EGG for indirect cooking at 350°F/177°C.
With the large end of a melon baller, remove the stem and core of the apples, leaving the bottoms intact. Hollow the apples out so a Snickers bar and a marshmallow will fit inside each one.
With a razor knife, score the skin of the apple from top to bottom ever ½ inch. Then score a ring around the bottom of the apple to connect all of the top-to-bottom cuts. Rub the outsides of the apples with the butter and sprinkle with the brown sugar.
Place the apples in a greased pan. Place a Snickers bar in the cavity of each apple and bake for 25 minutes. Add a marshmallow to the cavity of each apple and bake for another 20 minutes, or until the apples are tender.
Remove from the EGG and top each apple with a pecan half and a little of the lemon zest.
Makes 8 servings
