Coconut Flour Pancakes...

While I have a pork butt slowly smoking on the Egg this morning; last week I made breakfast for my family. My daughter had requested pancakes... Not something you want to have while trying to avoid grains, gluten, carbs, etc...

I found this recipe here at Nourishing Days.

I am not much of a baker really; but the recipe was pretty easy to follow. The pancake batter is a lot thicker than with normal flour and the pancakes themselves wind up more of a silver dollar size. Very dense; but still fluffy, and with a subtle almost cake like taste. I topped them with melted butter, fresh raspberries, and some organic maple syrup, and served them with some sage sausage.

Family really like them and they were a filling breakfast. Just 3 little pancakes and we were all good till a late dinner...

Follow the link above and try these out...

Enjoy,

Ed

BBQ Beef and Red Cabbage Slaw...

This past Sunday; I wanted to enjoy some playoff football, some family, and the nice weather... Can't think of a simpler or tasty way than to do some BBQ on Egg!

Decided that this time it would be beef instead of pork for the slow smokey cook. After doing a little reading on the BGE Forum; I decided to try Clay Q's Pulled Beef from Dizzy Pig's recipe page. Friday night I was up at Shady Maple and picked up two 4 pound chuck roasts for this cook.

Like most directions; I always take them more as suggestions rather than hard and fast rules. Certainly makes cooking and egging more interesting and entertaining...

Clay Q's recipe advises to expect about an 8 hour cook. With the football starting at 3PM; I wanted to have the beef ready around 5PM; so doing some sophisticated figuring, that meant I should be shooting to have to beef on the Egg at about 9AM.

Got the Egg cleaned out; filled with a new load of lump, and fired her up. Once the temp stabilized at 250F on the dome temp I threw in about half a dozen chunks of hickory and put the plate setter on legs up for an indirect cook..

Here are chucks in the rack... The night before I injected them with the Wegman's Santa Fe marinade. Under the rack and in the pan was going to be a couple of onions and and two cans of Guinness. I gave them a good dusting of Tasty Lick's Black Bart Brisket Rub. Following Clay Q's suggestion; I applied a layer of bacon to help with both the flavor and to add some moisture to the party.

And here they are on the Egg... Stage one involved getting the internal temp to 160F before moving onto the braise portion of the cook.

Once the beef was on it's way; it was time to make the Red Cabbage Slaw. I wanted to be tangy and a nice counter point to the richness of the beef. Decided to keep about as simple as possible; red cabbage and a basic vinaigrette. Olive oil, red wine vinegar, sea salt, pepper, onion powder, and seasoned salt. Shredded the cabbage, coated the cabbage with the vinaigrette and put it in the fridge to get happy for several hours while the beef cooked.

Here is the beef after about 6 hours. Not sure why; but these chucks never got to 160 when expected, they stalled around 151 before I pulled them off the rack and they went right into the pan with the onions, Guinness, and drippings. I covered the pan tightly with foil and put it back on with the dome at about 300F to wait for the beef to come up to the end temp of 210F.

 
In the end; all was well... Based on the way the chucks smelled cooking on the Egg in the crisp air I had to abandon plans for doing step 3 of Clay Q's recipe and simply shredded the beef and served it with the slaw.

Everyone loved it, especially the bacon  being left into the mix as well... Sorry for the very informal plating picture; but we were being very causal at that point in the evening. Did I mention that Monday was holiday for President's Day?

A good time was had by all...

A pretty easy cook overall with some really tasty results...

Enjoy,

Ed

Fire Roasted Salsa and Grilled Chicken...

Over the 3 day weekend I was able to take advantage of the nice weather and do most of my cooking outside; on the Egg, the way nature intended...

I wanted to try something new; and decided that fire roasting up a bunch of fresh veggies and pairing them with some grilled chicken sounded just right. Fresh, healthy, and not to heavy...

No special recipe here; my basic wing it process applies to this one.

Here the fresh veggies; washed and ready to go...

 Cut, and and removed the cores and seeds from the peppers. I then tossed them all with some olive oil and seasoned them with sea salt and pepper. I had the Egg prepared and was going to cook them direct at about 350 for about 45 minutes or until they got a nice char on them.

Just on the Egg. This set up in from the Ceramic Grill Store, The PSWoo3 and the now unavailable Woo Extender. They make great products and their customer service is top notch as well...

Here they are ready to chill in the fridge for bit before I complete the salsa...

 While waiting for the veggies to cool a bit; I prep the chicken for the grill. Tossed with a little Wegman's Basting Oil and some Dizzy Pig Jamaican Firewalk . Great rub with some heat and touch of citrus sweetness.

 After putting the chicken on the Egg to begin cooking; I finish up on the salsa. The veggies are rough chopped and the tomatoes peeled before being chopped and added. To finish the salsa; I added some fresh chopped cilantro and minced garlic, along with a little extra virgin olive oil and some fresh lime juice. Also added some sliced black olives too...

After the chicken finished cooking; to 165 on an instant read thermometer, it was time to plate the meal. Topped it with some freshly sliced avocado. My family gave this meal two thumbs up and enjoyed the salsa even more the next day with some corn tortilla chips.

Don't be afraid to throw your veggies on the grill and let them get some fire time...

If you do make the salsa or this dish; let me know how it turned out.

Enjoy,

Ed