Brooks’ Brisket
Brooks Bertrand
Team Brown Chicken Brown Cow, Lake Charles, LA

  • Start with a trimmed brisket.
  • Season with Van Roehling Campfire Dust, available at Stine stores.
  • Using convEGGtor, cook at 275 degrees for 4 hours until meat reaches 165 degrees.
  • Remove from grill and place on aluminum foil.  Add your favorite BBQ sauce and wrap in foil.
  • Return to EGG to cook until internal temperature reaches 205 degrees.
  • Take off grill, let cool for 30 minutes. Then cut across the grain to serve.

Pork & Steen Sliders
Ryan Roseberry
Hebert’s Specialty Meats, Lake Charles, LA

  • Use just a small amount of charcoal so that the egg does not get too hot.
  • Per 1 pound of ground pork, add 2 oz of Hebert’s Seasoning, handful of chopped green onions and 2 oz Steen Cane Syrup. Combine ingredients and pat into small slider patties.
  • Using the off-set cooking method at 350 degrees, brown patties on the hot side to sear and get grills marks.
  • Move patties to cool side until internal temperature of meat reaches 165. Then flip and stir fry on the hot side to finish.
  • Serve on your favorite small slider buns.

Beef Tenderloin
Chef Andrew Green
1910 Restaurant, Lake Charles, LA

  • Trim excess fat and silver skin from whole beef tenderloin. Depending on size of tenderloin cut in half at middle if large. If smaller, leave it whole.
  • Season liberally with salt and pepper.
  • Soak Big Green Egg Applewood Chips in water for 10 minutes and add on top of charcoal.
  • Using convEGGtor,  cover charcoal and wood chips and cook tenderloin around 25-35 minutes at 200 degrees.
  • This is the tricky part – remove tenderloin, grate and convEGGtor- it will be HOT.   Return grate, ad tenderloin to direct heat at 375-400 degrees until desired doneness.

Ribeye Bites
Chef Brandon Gary
Prime Butcher & Brasserie, Lake Charles, LA

  • Cut bite size pieces of ribeye, wrap with a slices of jalapeno and bacon, secure with toothpick.
    Season with Prime Cajun Seasoning, cook 15 minutes at 375 degrees in aluminum pan.

Tri Tip
Chef Brandon Gary
Prime Butcher & Brasserie, Lake Charles, LA

  • Season the Tri Tip  – about 3 ½ lb. –  with Prime Cajun Seasoning and 1/4 cup Worcestershire sauce.
  • Place in vacuum sealed bag and refrigerate overnight.
  • Cook at 375 degrees for 9 minutes a side or until red meat rating desired.

Apple Dump Cake
William and Ella Sanchez
Team Sanchez, Arlington, TX

  • Dump into a 9×12 Pyrex dish: 2 cans apple pie filling. Sprinkle 1 box of yellow cake mix on top of pie filling. Cut 1 1/2 sticks of butter into pats. Place on top of mix. Cook at 425 degrees using  the convEGGtor, legs down. Cook about 25 minutes.

Tortilla Pizza
William and Ella Sanchez
Team Sanchez, Arlington, TX

  • Place store-bought flour tortilla on a small piece of foil.  Top with your favorite store-bought pizza sauce, shredded cheese and pepperoni.

Sopapilla Cheesecake
William and Ella Sanchez
Team Sanchez, Arlington, TX

Ingredients: (1) 8 oz. package cream cheese, (1) cup of white sugar, (1) tsp. vanilla extract, (2) 8 oz. packaged refrigerated crescent rolls, 1/2 cup of melted butter, 1/2 cup of white sugar, 1 tsp. ground cinnamon.

  • Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish with a cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
  • Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9×13 inch rectangles. Press one sheet into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter.
  • Stir together 1/2 cup of sugar with cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.

Breakfast Casserole
William and Ella Sanchez
Team Sanchez, Arlington, TX

Ingredients: 1 lb. pork sausage, 2 cups of mozzarella cheese, 2/3 cups of milk, 1 can crescent dinner rolls, 4 beaten eggs, 1/4 tsp. salt, 1/4 tsp pepper.

  • Crumble and cook sausage over medium heat until brown; Line bottom of buttered 11×9 inch glass baking dish with crescent rolls, firmly pressing to seal. Sprinkle evenly sausage, then cheese. Combine remaining ingredients. Beat well and pour over sausage and cheese. Bake at 425 degrees for 15 to 20 minutes. Let stand for 5 minutes. Cut into squares and serve.

Artichoke Bruschettas
Kevin Quigley
Destrahan, LA

Ingredients: (1) 32 oz. jar of chopped artichoke hearts, 1 can of rotel diced tomatoes & green chilies(drain), 8 oz. of feta cheese, 1/2 cup of finely grated parmesan cheese, 1/4 cup of black olives, 6 large garlic gloves, 2/3 cup of extra virgin olive oil, 1 tbsp. of Cavender’s all purpose greek seasoning, 1 large loaf of french bread

  • Slice the french bread into 1/2 inch slices. Leave the sliced bread out in the open so it can dry out a little while preparing the topping. In a large mixing bowl, add chopped artichokes, chopped black olives, pressed garlic, drained rotel tomatoes, cheeses, olive oil, and greek seasoning. Mix well. Spread about a heaping tablespoon of the mixture on top of each of the slices of french bread to cover the surface. These are best cooked on the Big Green Egg, using the ConvEGGtor, which diffuses the heat of the fire and prevents the bottom of the bread from burning. Set the temperature on the Big Green Egg at 300-350 degrees. Place the bread with topping on a perforated pan in a single layer and back for about 5 – 10 minutes until the bread is crispy.

Teriyaki Chicken Thigh sliders
Kevin Quigley
Destrahan, LA

  • Marinate thighs in KC Masterpiece Honey Teriyaki sauce. Cook at 350 degrees, direct heat until done, put on slider bun and serve with a mixture of Siracha and Honey Mustard dressing along with mayo.

BBQ Pulled Pork Chili
Rob and Elaine Acord
Team IncrEGGibles, Lake Charles, LA

Ingredients: (1) 6-8 lb Boston butt, 3 medium onions, 1 jalapeno, 1 tbsp. minced garlic, 1 packet of chili powder, (1) 16 oz of kidney beans, (1) 16 oz of black beans, BBQ Sauce, favorite pork rub, mustard, apple juice.

Boston Butt: (Time depends on size of butt, but expect atleast 6 hours)

  • Rub liberally with mustard, cover with favorite pork rub, heat EGG to 250 degrees, cook until pork internal temp is 160 degrees and remove from EGG, Wrap in aluminum foil and pour apple juice in foil tent(juice will be hot upon removal so be careful), place back on EGG and cook until internal temp is 190-195 degrees.

Chili: (2-3 hours)

  • Bring EGG temp to 350 degrees, use a cast iron pot to simmer onions(chopped) along with jalapenos(chopped), add pulled pork, garlic, chili powder, tomato sauce, kidney beans, pinto beans, black beans, and BBQ sauce(1/2 bottle minimum but to desired taste), simmer 1-2 hours(the longer the simmer, the better the taste), serve
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