Christmas Recipes for Your Big Green EggDecember 10, 2018
Take the party outside the kitchen and do some of your best Christmas cooking with the Big Green Egg.
Here are two recipes from The Big Green Egg’s website we think are worth a try.
Chestnuts roasting on an open EGG ????. Certainly a holiday classic. Here is how you roast chestnuts on a big green egg.
Ingredients? One pound of whole chestnuts.
Set your EGG for direct cooking without the conEGGtor at 400° F.
To keep the chestnuts from exploding, cut an “X” in the shell. This will allow steam to escape. Rinse them with water.
Spread the chestnuts evenly on a perforated grid and roast for about 15 minutes. They should be turned every 5 minutes to ensure they cook evenly. Be careful not to let them burn.
You can tell when they are done by looking at the “X” you cut in the shell before roasting them. On a well-roasted chestnut, the “X” will open up enough for you to see inside the shell. Take them off the grill.
It is best to serve chestnuts warm, but they still need to cool for a bit right after being roasted.
This is the recipe for the kabobs featured on the cover of the Big Green Egg Holiday Entertaining catalog. The recipe calls for sea scallops but any kabob-worthy meat will do.
Ingredients? Kabobs need an assortment of veggies and one kind of meat (unless you are more adventurous in your kabob skills). This is what you’ll need for four people.
- ½ large yellow pepper, washed, cored, seeded, and cut in 1-inch squares.
- ½ large red pepper, washed, cored, seeded, and cut in 1-inch squares.
- 1 cup mushrooms,
- ½ cup yellow squash,
- ½ small red onion, peeled, quartered, and separated in layers.
- 20 sea scallops (or other).
You’ll need olive oil to drizzle on the kabobs before grilling and salt and pepper to taste.
Ready to go: Set your EGG for direct cooking at 350° F. Your kabob skewers need to be either flexible or wooden to get the best results.
Grill your kabobs on the cooking grid for 10 minutes. Or however long it takes to thoroughly cook your choice of meat.
Let the kabobs rest for two minutes after being grilled. Then serve them right away.