Super Bowl Spread Must-Have’s: Big Green Egg Edition

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Recipes from Casey Barbles’ January 26th Big Green Egg Super Bowl Bering’s Cooking Clinic:

HONEY + SRIRACHA WINGS

LOADED POTATO SKINS

SHRIMP SKEWERS

Egg Set Up:

1. Start by removing your grill and plate setter, remove any unused charcoal

2. Remove the charcoal grate and the upper/lower rings

3. Use a shop vac or regular vacuum to remove all of your ash and charcoal pieces from the egg. If you have ash or dust, you can use a wet cloth to wipe off

4. With the lid open, reach underneath and wipe the Green Egg thermometer clean

5. Re-assemble rings and charcoal grate

Fire Set Up:

1. Fill egg with enough charcoal to build a pyramid shape leaving the outer parts of the grate holes open

2. With the vents wide open on bottom and top, light fire with your charcoal starters or heating element. After about 10 minutes, use your ash tool to stir the charcoal around the bottom of your grate. This will help the fire spread quicker.

3. Add more charcoal to the top of the first ring

4. Place Conveggtor (legs up) for indirect cooking with one leg directly in the back of the egg

5. Place grill on plate setter

6. Close lid and leave vents open until you reach your desired temperature

7. After 30 minutes, start checking your stone or steel temperature using an infrared thermometer

8. When temperature is within 50 degrees of your desired temperature, start prepping your meal

HONEY + SRIRACHA WINGS

GLAZE:

1 cup Sriracha

½ cup local honey

2 Tbsp fish sauce

2 Tbsp rice wine vinegar

GARNISH:

½ cup cilantro, chopped

½ sesame seeds, toasted

METHOD:

1. Set the EGG for indirect cooking with the conveggtor at 350F/177C

2. Add all glaze ingredients to a bowl and whisk to combine

3. In a separate bowl, combine some of the glaze and wings for a light coat and then add to the grill, cooking for 22-25 minutes until they reach and internal temperature of 165 degrees. Glaze the wings with a basting brush and cook for an additional 5-6 minutes. Baste once again, then remove the wings from the EGG and sprinkle with your garnishes.

LOADED POTATO SKINS

INGREDIENTS:

6 small to medium sized russet baking potatoes

Extra virgin olive oil

Kosher salt

Freshly ground pepper

Grated cheddar cheese

6 strips of uncured bacon, cooked and crumbled

sour cream

2 green onions, thinly sliced (include the greens)

Jalapeno

Grass-fed butter

METHOD:

1. Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

2. Pierce the potatoes a few times with a sharp knife rub with olive oil and bake for about an hour until the potatoes are cooked through and give a little when pressed.

3. Remove the potatoes from the EGG and let cool enough to handle. Cut in half horizontally, then use a spoon to carefully scoop out the insides, leaving about ¼ inch of potato on the skin. Brush olive oil over the potato skins, outside and in. Sprinkle with salt. Cook for 10 minutes on each side (20 minutes total). Remove and let cool enough to handle.

4. Top the spud with butter, cheddar cheese and salt and pepper to taste. Return them to the cooking grid and bake for an additional 2-4 minutes, or until the cheese is bubbly. Remove from heat.

5. Top with more bacon, sour cream, green onions and jalapeno. Serve immediately.

HONEY + SRIRACHA SHRIMP SKEWERS

paired with nectarines, sweet corn and red onions tossed in a cilantro-lime vinaigrette

GLAZE:

1 cup Sriracha

½ cup local honey

2 Tbsp fish sauce

2 Tbsp rice wine vinegar

1 lime, juiced

NECTARINE SALAD:

1 nectarine, sliced

½ red onion, diced

1 ear of corn, cut off the cob

1/3 cup cilantro, chopped

CILANTRO-LIME VINIAGRETTE:

½ cup extra virgin olive oil

2 limes, juiced

1 Tsp garlic, minced

1 Tbsp chipotle chili in adobo sauce, minced

¼ cup cilantro, chopped

2 Tsp ground cumin

Pink salt and fresh cracked pepper to taste

METHOD:

1. Set the EGG for indirect cooking with the convEGGtor at 350F/177C

2. Add all glaze ingredients to a bowl and whisk to combine

3. In a separate Pyrex dish, add the shrimp to skewers and lay the skewers flat in the Pyrex. Add some of the glaze in Pyrex for shrimp to marinade (this is when I then prep my other ingredient).

5. Add to the grill, cooking for 8-10 minutes. Glaze the shrimp with a basting brush and cook for an additional 3-5 minutes or until opaque. Baste once again, then remove the shrimp from the EGG.

6. Combine nectarine salad ingredients, toss with the vinaigrette and top with skewers to serve.

Change it up: You can add these ingredients to make a taco or add a bed of lettuce.

ENJOY!

-The Informal Grub