Smoked Bloody Mary with Brisket Skewers

Ingredients: 
  • 8 beefsteak tomatoes
  • Kosher salt
  • Smoked brisket, cubed
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Big Green Egg Cayenne hot sauce or hot sauce of your choice
  • 1 tbsp lime juice
  • ½ tbsp cracked black pepper
  • Hickory-smoked sea salt
  • Big Green Egg Ancho Chile & Coffee Seasoning
  • Lime juice on a plate for rim of glasses
  • Bourbon or vodka, we used bourbon

Instructions:
Set the EGG up for indirect cooking at 300°F/149°C with mesquite wood chunks.
Cut the stems out of each tomato and season with salt. Place in the roasting pan and cook for 1 hour. Remove the tomatoes from the EGG and let cool for 10 minutes.
In a mesh sieve, crush the tomatoes into a large bowl; throw away skins and seeds left in the sieve. Let the juice cool for 20 minutes. Pour the tomato juice into a pitcher with ice, and add a pinch of salt, lime juice, hot sauce, black pepper and Worcestershire sauce. Add your choice of liquor (or none at all). Mix with a spoon.
On a plate, mix Ancho Chile & Coffee Seasoning and hickory-smoked sea salt. Dip the rim of the glass in lime juice and then into the salt mixture. Add ice to the glasses; top with Bloody Mary mixture.
Skewer the cubed brisket with the bamboo skewers and place on top of the glass. Enjoy!

​Brisket Spinach Frittata​

Ingredients:
  • 14 eggs
  • 1 whole yellow onion, diced
  • 2 Tbsp extra virgin olive oil
  • 1 lb. smoked brisket flat (cooked, sliced and then pulled apart)
  • ¾ cup goat cheese
  • 1½ cup fresh spinach, chopped
  • Salt and pepper to taste
  • 1 cup half-&-half
Instructions:
  • Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
    Heat the extra virgin olive oil in a 14-inch cast iron skillet. Cook the diced onions until they are soft and slightly caramelized. Add the spinach to the onions with a pinch of salt.
    While the onions and spinach are cooking, whisk the eggs in a bowl with salt and pepper, and heavy cream.
    Add the egg mixture and stir to get all the spinach and onion even. Add the pulled brisket into the still wet mixture, while reserving about a cup of brisket.
    Bake for 12 minutes, or until slightly golden. Add the goat cheese in pieces all over the top of the frittata. Close the lid and cook for another 3 minutes.
    Sprinkle remaining cup of brisket on the top of the frittata.
    Serve immediately.
    Serves 15

Cheesy Root Vegetable Gratin

Ingredients:
  • 2 long sweet potatoes, peeled
  • 4 large parsnips, ends trimmed and peeled
  • 5 medium beets, peeled
  • 2½ cups heavy cream (whole milk or half and half is fine but won’t thicken as much or be as creamy)
  • 1 cup grated parmesan, divided
  • 1 tbsp finely chopped thyme, divided, plus more for garnish
  • 1 clove garlic, minced
  • ½ cup shredded Gruyère
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Pat of butter

Instructions:
  • Set the EGG for indirect cooking with a convEGGtor at 400°F
    Spread the pat of butter and olive oil in the cast iron skillet. Slice sweet potatoes, parsnips, and beets into thin rounds, using a mandolin, slicing blade or a food processor; transfer each vegetable to its own bowl.
    Pour ⅔ cup of cream over each bowl of vegetables and top each with 2 tablespoons of parmesan and 1 teaspoon of thyme. Season each bowl generously with salt and pepper and toss until all slices are well coated.
    Pour remaining cream into a small bowl with the minced garlic and 2 tablespoons of the parmesan and mix well. Pour into the bottom of the prepared skillet.
    Take a stack of the sweet potatoes and line the inner edge of the skillet tightly, overlapping slices until a complete circle is formed. Continue with the other vegetables, alternating by color, to create the floral pattern.
    Season the top of the gratin with salt and pepper and remaining parmesan cheese. Cover with foil and bake for 25-30 minutes, or until vegetables are soft and knife inserts easily. Remove from the EGG, top with Gruyère and put the skillet back onto the EGG until the top is golden brown and bubbly. Finish with a sprinkle of fresh thyme.
    Serves 6-8

Savory Pecan Shrimp Scampi over Spaghetti Squash

Ingredients:
  • 1¼ lbs. large shrimp, peeled and deveined
  • 2 tbsp Big Green Egg Savory Pecan Seasoning
  • 3 tbsp olive oil, divided plus more to coat the pans
  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • ¼ cup dry white wine
  • ½ cup fresh basil leaves
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
Instructions:
  • Set the EGG up at 375°F/190°C with an EGGspander (add a Half convEGGtor Stone on one side for indirect cooking, leave direct on the other side).
    Coat the shrimp with 1 tablespoon extra-virgin olive oil and Savory Pecan Seasoning; then thread them onto the bamboo skewers.
    Grease the roasting pan with a thin layer of extra virgin olive oil. Cut the squash into 1½ inch rounds; coat with 2 tablespoons extra virgin olive oil and season with salt. Place the squash rounds into the roasting pan, and place on the indirect side of the EGG. Roast until tender, about 35-45 minutes. Remove from the EGG, and let rest for 10 minutes.
    Place the Cast Iron Skillet on the indirect side to preheat. Melt butter and a drizzle of olive oil; add garlic and shallots. Cook, stirring occasionally. Add the white wine and let the mixture cook down about 25%.
    Using a fork, shred the fleshy part of the squash into strands. Add the squash the skillet. Cook, stirring occasionally, until the squash is heated through, about 2-3 minutes. Chiffonade the basil, then add the basil and lemon juice to the skillet; season with salt and pepper to taste.
    While the skillet mixture is heating, grill the shrimp for 2 minutes on each side on the direct side of the EGGspander. Add the squash “noodles” to a bowl. Serve immediately, topped with shrimp and Parmesan.