Over the Top Chili

With football and cooler temps, who doesn’t love chili?
This is an amazing chili recipe you must try!
You will NEVER make chili inside or in a crockpot again!

Ingredients

2 lbs. lean ground beef

2 tbsp Big Green Egg Classic Steakhouse Seasoning

1 tbsp olive oil

1 medium sweet onion, diced

1 jalapeno, diced

2 cloves garlic, minced

1 28 oz. can crushed tomatoes

32 oz. beef broth

1 10 oz. can fire roasted tomatoes

1 chipotle pepper in adobo sauce (minced) + 2 tbsp adobo sauce

2 tbsp cumin

2 tbsp Big Green Egg Ancho Chili & Coffee Seasoning

1 tsp cayenne pepper

1 tbsp chili powder

1 (15 oz.) can navy beans, 1 (15 oz.) can pinto beans & 1 (15 oz.) can black beans, drained

Kosher salt and black pepper, to taste

For Serving

Fritos® corn chips, Sour cream and Shredded cheese

• Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with pecan smoking chips.

• Place the Dutch oven in the EGG to preheat.

• Mix the Classic Steakhouse Seasoning and beef thoroughly in a bowl and form into a ball and set aside.

• In the Dutch oven, add the olive oil and cook the onion, jalapeno and garlic until translucent, about 5 minutes. Once the onion mixture is ready, add the tomatoes, chipotle pepper and sauce, cumin, Big Green Egg Ancho Ancho Chili & Coffee Seasoning, cayenne pepper, and chili powder. Mix all the ingredients together.

• Add the EGGspander Multi-Level Rack to the EGG and place the ball of beef on the grid directly above the Dutch oven.

• Cook until the internal temperature of the meat hits 150°F,
  about 2 hours.

• Remove the meat from the EGG, break into small pieces. Add the beef and beans to the Dutch oven and cook for another 30 minutes or until the beans are heated. Add salt and pepper to taste.

• Top with Fritos, sour cream and shredded cheese. Enjoy!

Grilled Shrimp with Shrimp Butter

The secret to this amazingly simple and delicious grilled shrimp recipe from Chicago Chef Stephanie Izard is the onion-and-shrimp-paste butter that’s spooned on just before serving .

Ingredients

·      6 tablespoons unsalted butter

·      1/2 cup finely chopped red onion

·      1 1/2 teaspoon crushed red pepper

·      1 teaspoon Malaysian shrimp paste (belacan)

·      1 1/2 teaspoons fresh lime juice

·      Salt

·      Black pepper

·      24 large shrimp, shelled and deveined

·      6 large wooden skewers, soaked in water for 30 minutes

·      Torn mint leaves and assorted greens, for garnish

Directions

Step 1

In a small skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 3 minutes. Whisk in the crushed red pepper and shrimp paste and cook, stirring, until fragrant, 2 minutes. Whisk in the lime juice and the remaining 3 tablespoons of butter and season with salt. Keep the shrimp butter warm.
            Note: The shrimp butter can be made ahead and refrigerated overnight. Warm gently over low heat before serving.

 Step 2

Light a grill or preheat a grill pan. Season the shrimp with Salt Black pepper and thread onto the skewers (don’t pack them on too tightly). Grill over high heat, turning once, until lightly charred and just cooked through, about 4 minutes total. Transfer to a platter and spoon the shrimp butter on top. Garnish with mint leaves and greens and serve.

Grilled London Broil

No more dried out, chewy meat with this recipe
for perfectly cooked and flavored grilled London Broil.

Ingredients
1 (1 1/2 to 2-pound) London Broil, should be about 1 1/2 inches thick

1/2 cup soy sauce

2 tablespoons balsamic vinegar

2 tablespoons ketchup

3 cloves garlic, minced

1 1/2 tablespoons vegetable oil

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1/2 teaspoon dried rubbed sage

1 1/2 teaspoons coarsely ground black pepper

1 teaspoon paprika

Instructions

1.     Using a sharp knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on both sides of steak.

2.     Place in a 1 gallon ziptop bag.

3.     Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.

4.     Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.

5.     Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.

6.     Mix together black pepper and paprika.

7.     Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.

8.     Place London Broil on grill. Grill for 1 minute and then flip over. Continue to flip every minute until temperature reaches 125 degrees for medium rare or 130 degrees for medium. Total cooking time should be 5 to 9 minutes.

9.     Let rest 10 minutes before slicing.

Beer Can Chicken

This is a great method to cook a chicken to carve and eat it as a whole chicken, or pull the chicken for other uses such as enchiladas, chicken pot pie, chicken salad, etc.

Ingredients

 1 Whole Chicken

Meat Church The Gospel AP Rub

1 beer (I prefer light and cheap for this cook), room temp

1 head of garlic cloves

1 T, olive oil (sub cooking spray or mayo) to act as a binder

1/2 stick butter for basting

Various herbs for stuffing the can. We use rosemary, thyme & parsley

Tools

Instant Read Thermometer

Beer Can Chicken throne (you can also just use the beer can but that doesn't always work perfect depending on the size of the chicken and could fall over)

Available at
Fleet-Plummer!

Meat Church
The Gospel Available at Fleet-Plummer!

Instructions

1. Prepare smoker or pellet grill. Prepare your smoker at 350. I prefer a medium smoking wood such as hickory or pecan wood, but you have a lot of options with a protein like chicken.

2. Rinse & dry the chicken thoroughly. Apply a binder to help the seasoning adhere. We spray our chicken with Duck Fat cooking spray.

3. Season liberally with The Gospel. It's a great idea to apply seasoning under the skin as well. Skin is easily separated from the bird during cooking or even when eating. Applying seasoning to the meat will deliver a better tasting bite.

4. Prepare the beer. Start with a room temp beer. Remove the top of the beer with a can opener and remove 1/3 - 1/2 of the beer. Warm the beer up in the can for a few mins on the smoker. Don't cook with a cold beer as it will causes the middle of the chicken to take longer to cook and potentially be dangerous. Place 1 more T of seasoning in the can. Add garlic and your choice of herbs to act as an aromatic. Place the can in the throne & then place the chicken on that throne.

5. Place the bird upright in your cooker. A 5.5 lb bird will take approximately 90 minutes. Baste with melted butter 1-2 times during the cook. I start at the 45 minute mark. This builds flavors and adds richness and moisture.

If you choose to sauce, apply that in the last few minutes of the cook so the sugar in the sauce doesn't burn. We apply 3:1 Meat Mitch Whomp sauce to clover honey when the chicken reaches 155 degrees internal. This can be checked with your instant read thermometer. We are ultimately targeting 160 degrees internal in the deepest part of the breast. The chicken will continue to carry over cook another few degrees. When you have reached this temperature pull the chicken, let it cool then remove from the throne.

Carve and enjoy!

Grilled Peaches

This easy grilled peach recipe is the BEST summer dessert!
Since peaches in NC usually peak in mid-July,
this is a great time for some fresh, local peaches!
Top the sweet, grilled peaches with the walnuts & cinnamon mixture, add some vanilla ice cream and serve.

Ingredients

4 ripe peaches, halved and pitted

Extra-virgin olive oil, for brushing

½ cup walnuts, toasted and crushed

½ teaspoon cinnamon

¼ teaspoon sea salt

Vanilla ice cream

Instructions

4 Easy Steps:

1. Preheat a grill or grill pan to medium heat.

2. Brush the cut side of the peaches with a little olive oil and grill cut side down for 3 minutes, until char marks form.

3. In a small bowl, combine the walnuts, cinnamon, and salt.

4. Remove the peaches from the grill and serve with vanilla ice cream and sprinkle with the walnut mixture.

Chicken & Sweet PotatoKebabs

The classic go-to for summer grilling – the kebab. This is a quick & easy recipe with added sweetness from the sweet potatoes! NC is the #1 producer of sweet potatoes nationwide, and they are always easy to find.

INGREDIENTS

• Canola oil or Gourmet Duck Fat Spray available at Fleet-Plummer, for grill grates

• 1 tsp. lime zest

• 1/3 cup lime juice

• 1 tbsp. olive oil

• 1 tbsp. pure maple syrup *For the the purest-ever, you should try Runamok® Maple Syrup available at Fleet-Plummer.

• 1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

• 2 small, sweet potatoes, cut into 3/4-inch pieces

• Kosher salt and freshly ground black pepper

Gourmet Duck Fat

Runamok
Maple Syrup

DIRECTIONS

1. Set up grill for direct cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil or Gourmet Duck Fat Spray.

2. Whisk together lime zest and juice, olive oil, and maple syrup (Runamok® Maple Syrup) in a bowl; transfer half to a small bowl and reserve for basting. Add chicken and sweet potatoes to remaining marinade and toss to coat; let stand 5 minutes.

3. Thread chicken and sweet potatoes onto skewers; discard marinade. Season chicken with salt and pepper. Grill, covered, turning occasionally, and brushing twice with marinade, until chicken is cooked through,
10 to 15 minutes.

Spicy Apricot Wings

Big Green Egg Apple Smoking Chips

1/2 cup hickory, apple or
apricot wood chips

**Looking for apple wood chips?
We have two great varieties of apple wood chips in store from:

• Big Green Egg

• Jealous Devil Chunx

Jealous Devil Chunx
in Hickory

2 tablespoons Worcestershire sauce

**Try a new Worcestershire Sauce!
Both are used and loved by cooking enthusiasts & chefs nationwide!

• W Sauce

• Col Pabst

1/2 cup apricot preserves

2 tablespoons light brown sugar

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon sweet paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon ground ginger

3 pounds chicken wings, wing tips removed and wings cut into 2 pieces

 Directions:

1. Light a grill. Wrap the wood chips in heavy-duty foil and pierce the foil packet with a skewer. Add the packet to the grill. Cover and let the wood chips begin to smoke, 5 minutes.

2. Meanwhile, in a large bowl, combine the apricot preserves with the Worcestershire sauce, light brown sugar, soy sauce, mustard, salt, black pepper, garlic powder, sweet paprika, cayenne and ginger. Scrape half of the mixture into a small bowl. Add the chicken wings to the large bowl and toss to coat well in the sauce. Let the chicken wings stand for 5 minutes.

3. Grill the chicken wings, covered, over moderately high heat, turning them occasionally, until they are charred in spots and cooked through, 22 to 25 minutes. Transfer the chicken wings to a platter and serve the reserved sauce on the side.

4th of July Recipes: Cheeseburgers & Hot Dogs with a Twist

This is like a bacon cheeseburger that went to heaven!
The pimiento cheese and sweet bacon jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate. 

 Pimento Cheeseburgers with Bacon Jam

Ingredients

BACON JAM:

QUICK CHEAT: Stop in and pick-up Cheshire Pork Bacon Jam
(regular or jalapeno)

•  1/4 pound slab bacon, finely diced (1/3 cup)
  Note: We carry Goodnight Brothers dry cured, smoked thick cut bacon. It is amazing!

• 1/2 small onion, finely chopped

• 2 tablespoons brewed coffee

• 1 1/2 tablespoons soy sauce

• 1 tablespoon apple cider vinegar

• 1 tablespoon brown sugar

• 1 tablespoon granulated sugar

• Kosher salt

• Pepper

 PIMINTO CHEESE:

QUICK CHEAT: Stop in and pick-up
Musten & Crutchfield Original Pimento Cheese

• 6 ounces sharp cheddar, shredded (1 1/2 cups)

• 1 ounce cream cheese (2 tablespoons), at room temperature

• 1/3 cup mayonnaise

• 1/4 cup drained and chopped jarred pimentos

• 1 small garlic clove, finely grated

• 1 tablespoon gochujang (Korean red pepper paste)

• 1/4 teaspoon Worcestershire sauce

• 1/4 teaspoon pepper
  
  

BURGERS:

• 1 1/2 pounds ground chuck, preferably 20% fat

• Kosher salt

• Pepper

• 1 tablespoon canola oil

• 4 potato rolls, split and toasted

• Sliced dill pickles and thinly sliced scallions, for serving

Directions

• Step 1

Make the bacon jam See the Quick Cheat above! In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Drain all but 1 tablespoon of the bacon fat from the skillet. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Return the bacon to the skillet along with the coffee, soy sauce, vinegar and both sugars. Cook over moderate heat, stirring, until the liquid is reduced and the jam is thick and glossy, about 5 minutes. Season with salt and pepper. Scrape the bacon jam into a small bowl and let cool to room temperature.

• Step 2

Meanwhile, make the pimiento cheese  See the Quick Cheat above!
In a medium bowl, combine the cheeses, mayonnaise, pimientos, garlic, gochujang, Worcestershire, and pepper and mix until evenly combined.

• Step 3

Make the burgers Form the beef into four ¾-inch-thick patties and season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.

• Step 4

Place a burger on each roll bottom. Top with some of the pimiento cheese, bacon jam, sliced pickles & scallions. Close the burgers & serve.

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These “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise. 

BLT Hot Dogs with Caraway Remoulade

Ingredients

• 1/2 cup mayonnaise

• 1 tablespoon minced shallot

• 2 teaspoons chopped capers

• 1 tablespoon chopped dill pickle

• 1 tablespoon caraway seeds, toasted

• 8 hot dogs, grilled

• 8 hot dog buns, toasted

• 8 slices of crisp, cooked applewood-smoked bacon

• 1 cup chopped tomatoes 

• 4 cups shredded iceberg lettuce

• 1/3 cup small basil leaves

Directions

• Step 1

In a medium bowl, whisk the mayonnaise with the shallot, capers, pickle and toasted caraway seeds.

• Step 2

Put the grilled hot dogs in the buns; top with the bacon and tomatoes. Toss the lettuce and basil with some of the caraway remoulade. Top the dogs with the slaw. Serve any remaining remoulade on the side.

*Recipe complements of Food & Wine