Cookin’ with Cliff & Trish – Blackhawk Hardware

Cedar Plank Grilled Salmon – Cookin’ with Cliff and Trish

Kristin — Fri, 15 Feb 2013 21:30:56 +0000

Time to fire up the grill! This cedar plank grilled salmon was out of this world! I ( Trish) am not a seafood lover; a fishing experience at a young age using live shrimp made sure of that! I decided to be open-minded and give it a try. Wow, have I been missing out, salmon is like the steak of the sea! The cedar smoke from the grilling plank along with the lemon pepper, gave it a great flavor.

Cliff and Trish

What You Will Need

1 – 2 to 3 lb. Salmon Steak
Lemon Pepper Marinade
Cedar Grilling Plank

Place the salmon steak in a shallow pan and pour the lemon pepper marinade all over it, cover and let rest for at least an hour.

Soak your cedar grilling plank in water for at least 30 minuets. You may need to weigh it down to keep it submerged.

Now it’s time to crank up the Big Green Egg to 350 – 400 degrees. Place the cedar plank in the grill for about 5 minuets, until it starts to smoke a little bit. Place the salmon directly on the heated plank.

Salmon on Cedar Plank

Grill the salmon for about 15 minuets, until you reach an internal temperature of 130 degrees. A flaky consistency is what you are shooting for.

Salmon in the Big Green Egg

We served the salmon steak with rice, the presentation and taste were amazing.

Grilled Salmon with rice

Let us know how your’s turned out. We love to hear from you. Enjoy!

Look for more articles from this author at www.planitdiy.com

BBQ Wings – Superbowl Special – Cookin’ with Cliff and Trish

Kristin — Wed, 30 Jan 2013 19:32:09 +0000

BBQ Wings are the perfect finger food for your Super Bowl party! Nothing compares to grilled/smoked wings on the Big Green Egg. These are so easy that You will be the real winner no matter who gets the Super Bowl ring.

Ingredients

5 lb Bone-In Wing and Drummetts

Apple Smoking Chips (we used Big Green Egg)

Seasoning Rub (we used “Bone Sucking Sauce”)

Wing Basting Sauce (we used Moore’s BBQ)

Honey

Ranch and Blue Cheese Dressing for Dipping

Ingredients

Instructions

Soak the Apple Chips in water or beer for an hour

Wash and coat the wings with Honey and Seasoning Rub

drizzled with honey and sprinkled with BBQ rub

Crank up the Big Green Egg to about 250 degrees

Smoke slow and low for about 1 hour

Now we’re Cookin

Turn up the heat on the Big Green Egg to 300 degrees

Baste with your favorite BBQ Sauce

Rotate frequently

Remove when desired crispness is reached

Delicious

We paired them with some celery, cherry tomato, and broccoli

Ranch and Blue Cheese Dipping Sauce

Come and Get it!

Let us know how your BBQ Wings turned out. Happy Grilling!

Big Green Egg – Super Bowl Sliders – Cookin’ with Cliff and Trish

Kristin — Sun, 20 Jan 2013 20:56:37 +0000

These Big Green Egg Super Bowl Sliders are classic sliders, simple and yet delicious. Best described as straight forward without anything too fancy, let’s face it; everyone is focusing on the Super Bowl. The real winner is you for putting on a great feast with minimal effort! Yields 48 sliders. Let’s get started!

Ingredients

6 lbs. Ground Chuck

Dry Onion Soup Mix

Onion

Cracked Sea Salt

Ground Black Pepper

Sliced American Cheese

Bread n Butter Pickles

Sweet Pickle and Onion Burger Topper (by Terrapin Ridge Farms)

4 pkgs. Brown and Serve Rolls

Ingredients

Accessories

Looftlighter (optional)

Big Green Egg Slider Basket

Weber Hickory Wood Chips

Big Green Egg Platter (optional)

All of these items are in stock and online

Start by soaking the Weber Hickory Wood Chips in water. Mix together in a large bowl, the ground chuck, soup mix, salt and pepper. Form into small patties. Place in the Big Green Egg Slider Rack. Place the rolls on a cookie sheet and preheat the oven per instructions. Chop or slice up the onion for toppings. Slice Cheese into small squares.

Now you’re ready to crank up the Big Green Egg.

We used the Looftlighter for the first time and Loved it!

Looft Lighter in Action

Set the egg up for a direct cook at 475 degrees. Place your loaded slider basket into the egg and close the lid. Cook for about 5 minuets then flip the basket and cook for about 5 more minuets or until well done. Repeat this process 3 times.

Warm up the brown n serve rolls and cut in half. We arranged the buns, cheese, and sliced onion on our BGE Platter and placed the finished sliders on another platter. We aranged the condiments around for a buffet style presentation.

Ready to Eat

We used Sweet Pickle and Onion Burger Topper (By Terrapin Farms), available in our store . It was a Big Hit.

Great Burger Topper

We are sure these Sliders are going to be the a real Score at your Super Bowl Party! Enjoy!

Broccoli and Cheese Casserole – Cookin with Cliff and Trish

Kristin — Fri, 28 Sep 2012 19:15:20 +0000

This Broccoli and Cheese casserole was delicious. We made good use of our Big Green Egg Dutch-oven once again.

Ingredients

2 lbs. frozen Broccoli florettes or fresh blanched

1 large can of dried onions

1 tsp chopped thyme leaves

1 tsp chopped oregeno leaves

2 tbsp paprika

1 tsp cayenne pepper

1 tbsp pepper

1 stick of butter (melted)

1 lb cheddar cheese

1lb monteray jack cheese

mesquite wood chips (soaked for an hour)

Start off with soaking the wood chips in water for about an hour. Combine all ingredients the Big Green Egg Dutch oven or casserole dish, reserving 1/3 of the dried onion and cheeses for topping.

Set up the Big Green Egg for indirect cooking with the plate setter, at 425 degrees. Cook for about 45 minuets, until the cheese is nice and bubbly.

Top with the remaining dried onion and cheeses and put back in the egg for about 15 minutes, until the onions are browned and the cheese is melted. We served the casserole with some delicious, fall off the bone, ribs! (Also on this blog)

BBQ Pork Ribs- Cookin with Cliff and Trish

Kristin — Fri, 28 Sep 2012 02:29:38 +0000

Cliff and I used to go out to find the best BBQ restraunts, now we can get the same or better results with our Big Green Egg! These ribs were no exception. They were fall off the bone tender, and mouth watering. I had to bring the whole roll of paper towels to the table!

Ingredients

Rack of Pork Ribs

Your favorite BBQ Rub(We used McCormick)

Your favorite BBQ Sauce (We used McCormick again)

Mesquite wood chips

We started with soaking the woodchips in water for about an hour.

Then we pulled off the membrane from the back of the ribs (a paper towel helps with this) and rubbed the meat with the seasonings, front and back.

Set up the Egg for indirect heat, using the Platesetter. at 225 degrees and add the woodchips to the coal . Place the ribs in a rib rack and smoke for about 2 1/2 to 3 hours.

Smokin’

Remove the ribs and wrap in foil, let rest for 30 minutes.

Ready to Eat

We paired these BBQ Pork Ribs with a broccoli casserole, also featured in this blog, and the results were wonderful. We hope you enjoy them as much as we did!

Dinner is Served!

Dutch Oven Mac N Cheese- Cookin With Cliff and Trish

Kristin — Tue, 28 Aug 2012 16:35:42 +0000

Ingredients

Cliff and Trish

1 package elbow macaroni noodles
½ lb. bacon (fried and crumbled)
2c. cheddar cheese
½ c. Colby jack cheese
½ c. provolone cheese
¼ c parmesan cheese
Optional peas or ham (be creative)

Eggcessories

Plate-setter

Dutch oven

Optional wood chips ( we used Jack Daniels)

Ingredients

Directions
Set BGE up for indirect cooking (using the plate-setter) to 350 degrees

Boil pasta to al dente.

In Dutch oven over low heat melt butter. Whisk in the flour, cayenne, paprika, salt, and pepper. Stir constantly for 10 minutes to brown mixture. Add milk and ¾ of the cheese. Simmer a few more minutes to melt cheese. Fold in noodles, bacon, (optional ham, peas, etc.) Be Creative.

Top with the remaining cheese and bread crumbs. Garnish with paprika.

Bake 30 minutes. Remove, rest 10 minutes, slice and serve. Delicious!

Let us know how your Mack N Cheese turns out.

Beer Butt Sittin Chicken- Cookin With Cliff and Trish

Kristin — Tue, 28 Aug 2012 15:00:21 +0000

Trish and Cliff

Which came first the Chicken or the Egg? Who cares, when you smoke the most delicious chicken on a Big Green Egg! This beer can roasted chicken recipe on the Big Green Egg never gets old. Beer Butt Sittin Chicken, The ceramic roaster is awesome, just pour in your favorite beer, wine, juice. Delicious every time!

Ingredients

1 (4-5lb.) Whole Chicken
1 120z. can of Beer
1 cup Apple Cider Vinegar
Favorite Chicken Rub (We used Weber Chicken Rub)

Eggcessories

Plate Setter
Sittin Chicken Ceramic Roaster
Drip Pan
Thermometer
Optional Wood Chips (we used Jack Daniels)

Ingredients

Directions

Set the EGG for indirect cooking with a plate-setter, porcelain coated grid and preheat the EGG to 375ºF.

Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.

Pour half of the beer into a basting bowl, add the apple cider vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.

Place the chicken, still on the Roaster, on the grid and place the drip pan underneath on the plates-setter, baste the chicken several times while cooking, about an hour, until the internal temperature of the thigh reaches 170ºF and the chicken is a mahogany brown color.

Using barbecue mitts remove the chicken and present it on the Roaster to your guests, after the ohhs and ahhhhs, remove the chicken from the Roaster. Be careful: The can and the liquid inside are very hot. Baste one more time and let stand 10 minutes, slice and serve.

Presentation of the smoked turkey

We paired this with a BGE Dutch oven Mac n Cheese!(Also on this blog) Delicious!

Feel free to tweak any recipe and let us know how your creations turn out. Happy Grilling!

Dutch oven Lasagna – Cookin with Cliff and Trish

Kristin — Wed, 15 Aug 2012 16:40:29 +0000

Trish and Cliff

This dish turned out better than I expected. Cliff and I were craving pasta, and I had just recently broken my glass casserole dish. Thinking out of the box and being total Egg Heads, we decided to try lasagna in the Big Green Egg Dutch oven. The light smoky flavor embedded in the cheese is awesome. We served it with Five-Cheese Texas toast (also done on the Egg) and a salad. Delicious!

Ingredients

1 box lasagna noodles
Jar of pasta sauce
1 large tomato
1 large green pepper
1 cup mozzarella cheese
½ cup Monterey jack cheese
½ cup parmesan cheese
1 tbsp. Italian seasoning
2 lbs. ground beef

Eggcessories

Plate setter
Dutch oven

Brown ground beef, drain. Dice onion, tomato, and green pepper, add to skillet. Pour in the sauce and seasonings. Let simmer about 10 minutes.

In the meantime boil noodles, drain. Grease the sides and bottom of the Dutch oven.

Here’s the fun part, layer noodles, sauce, and cheese until you have 3 layers ending with cheese. I have chosen to omit ricotta cheese, feel free to add it to your recipe.

Crank up the egg to about 275 degrees and set up for indirect cooking using a plate setter. We tried Wicked Good Coal this time and Cliff highly recommends it.

Place the Dutch oven in the egg and bake for 20 minutes.

Top with Parmesan cheese and serve. Pair this with Five Cheese Texas toast and a delicious garden salad. Enjoy!

Beef & Mushroom and Chicken & Peppers Kabobs – Cookin With Cliff and Trish

Kristin — Wed, 11 Jul 2012 00:03:01 +0000

Trish and Cliff Brown

Ingredients

Chicken Kabobs

2lbs chicken cubed
red onion
cherry tomatoes
green pepper
cracked sea salt
fresh ground black pepper
olive oil

Beef Kabobs

2 lbs tenderloin
red onion
red pepper
mushrooms
cracked sea salt
fresh ground black pepper

Thread all the ingredients onto the skewers and brush lightly with olive oil. Toss in the wood chips into the cookbox. Place the skewers directly on the cast iron grid and close the Lid! Turn every 2 minuets for a total of 8 minutes for medium-rare to medium, and 10 minutes for well-done. Safe internal temperature for beef is 145 degrees and chicken is 165 degrees. Let meat rest a few minutes then serve. Enjoy!!

Brunswick Stew on the Big Green Egg – Cookin’ With Cliff and Trish

Kristin — Wed, 20 Jun 2012 02:54:08 +0000

Trish and Cliff

We got the Big Green Egg Dutch Oven and I (Trish) thought the perfect debut would be Brunswick Stew. I am from Brunswick County Va., the home of the famous stew (although I am sure some Georgia folk will disagree). There are many varieties of this delicious meal. Originally squirrel and other game were used. We decided to stick with chicken. Hope you enjoy it!

Ingredients

1 4-5lbs Chicken, or about 4lbs parts

Delicious

1/3 cup flour

1 tsp. salt

1 tsp. fresh ground black pepper

1/2 tsp. dried leaf thyme

1/8 tsp. ground cayenne pepper

3 tbsp. vegetable oil

1 cup chopped onion

6oz. bacon diced

4 cups chicken broth

5 large tomatoes cut up

1/2 cup green pepper cut up

1/4 cup red bell pepper cut up

1 medium bay leaf

1-2 cups freshed lima beans

2 cups corn kernels, fresh or frozen

Preparation

Wash, trim and cut the chicken into pieces. In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp chicken pieces in the seasoned flour.

In a large skillet, heat 2tbsp of the oil over medium heat. Cook the chicken pieces until golden brown turning about 7 minutes. Remove the chicken to a dutch oven, add the remaining oil, bacon, onions and peppers. Stir occasionally, until bacon is crispy. Sprinkle the reserved seasoned flour over the mix just to blend. Pour in half the chicken broth and bring to a boil. Pour everthing in the skillet over the chicken in the dutch oven. Add the tomatoes, the remaining stock, and the bay leaf.

Set the Big Green Egg up for Indirect cooking, using the plate setter, at about 225 degrees. Cover and simmer for about 30 minutes, add the lima beans and corn and simmer uncovered until the vegetables are tender, about 20 minutes. Remove and discard the bay leaf and season with additional salt and pepper to taste. Enjoy