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EGGFest 2023 Smokin' in the Ozarks Recipe List

  • Posted on
  • By Skyler Spartan
  • 0
EGGFest 2023 Smokin' in the Ozarks Recipe List

If you want to know what we cooked for EGGFest 2023 and you'd like to replicate anything, this is your go-to spot to see how.

These recipes from our EGGFest menu earned us your votes and a 2nd place win this year, so first off, we'd like to say "THANK YOU" to both our awesome team as well as everyone that came through and tried our food. Secondly it's worth noting that you can prepare these using a number of different methods, but of course everything we're putting on this list was prepared on the Big Green Egg, so we're going to provide these directions as we would if you were using your EGG at home. Each of our 6 allotted team members brought a recipe of their own to the table, so we'll be giving credit to the tem member who's recipe these are as we go.

If you have any questions about any of these items, you're always welcome to stop by the store and talk to us, reach out by phone at 417-6447-5002, or you can always email us either through the contact link here on the website or at [email protected].

You can also find us on Facebook or Instagram at @grillguys417.

 

Without further ado, here is the list!

 

Tri-Tip by Skyler Spartan / Austin Bell

(Down and Dirty Tri-Tip)

What you need:

Version 1

Version 2

 

Directions:

  • Preheat EGG to 400°F without ConvEGGtor for direct grilling
  • Remove tri-tip from packaging and pat dry with paper towel(s)
  • Use DuckFat Spray as a binder
  • Apply JB’s Red Dirt Road liberally to all sides of roast
  • Let it sweat for about 20 minutes
  • Put tri-tip on the EGG with the fat cap down and your probe in the top of the roast making sure that the end of the tip is in the center of the tri-tip
  • When the internal temperature of the tri-tip reaches 91°F you’ll need to remove your probe and flip it
  • Reinstall your probe the same way that you had it before
  • Once your tri-tip reaches 132°F internal it’s time to pull it off of the EGG
  • Cover it and let it rest for 10 minutes
  • Slice, serve, and watch the eyeballs roll into the back of everyone’s heads!



Japanese VooDoo Shrimp by Austin Bell

What you need:

 

Directions:

  • Preheat EGG to 400°F without ConvEGGtor for direct grilling
  • Put your plancha in to preheat
  • Put your shrimp in a mixing bowl and add your VooDoo seasoning
  • Skewer your shrimp and put them on the plancha to heat
  • Once you start to see the bottom of the shrimp changing from opaque to white, go ahead and give them a flip
  • Add some more seasoning and cover them in your Japanese BBQ sauce
  • Once completely white your shrimp should be at 145°F and ready to pull them from the grill
  • Serve on the skewer or as a finger food and watch your guest’s reactions!



BBQ Chicken Thighs by Chris Crosby

(aka. Change Your Life Chicken)

What you need:

 

Directions:

  • Marinade chicken thighs overnight in italian dressing
  • Preheat EGG to 350°F, set up without ConvEGGtor for direct grilling
  • Apply garlic jalapeno and sweet rubs to taste on thighs and put them on the EGG
  • Turn occasionally as needed for even heating
  • While your thighs are cooking, it’s time to make your sauce. We’re going to mix 2 parts Blues Hog Original sauce to 1 part Tennessee Red and mix together with your basting brush
  • When thighs reach 155-160°F internal temp, apply your BBQ sauce with a basting brush, flipping as needed to get an even coating
  • Remove once thighs reach 165°F internal temp and let rest for 4-5 minutes before serving
  • Once you serve this chicken, your guests are going to start questioning when you got so good with chicken because nobody else’s chicken can compare!



Deconstructed Chicken Enchilada Dip By Charlie Wallace

What you need:

  • 1 rotisserie chicken (pulled)
  • 1/2 cup of sour cream 
  • 1 block of cream cheese
  • 3 cups of shredded cheddar jack cheese 
  • 4.5oz. can of green chiles
  • 1 14oz. can enchilada sauce
  • JB's Spice Blends Fiesta Grande
  • 13x9 non-stick pan
  • Tortilla chips of your preference

 

Directions:

  • Preheat EGG to 250°F with ConvEGGtor for indirect smoking
  • Open cream cheese and cover in JB’s Fiesta Grande seasoning
  • Leave cream cheese open-faced on foil that it comes in and put it on the egg for 30-45 minutes to smoke it (You should start to see some cracks in the cheese, this is a good sign)
  • Bring EGG temp up to 350°F with ConvEGGtor still in place
  • Apply shredded chicken evenly to bottom of pan
  • Mix in cream cheese, sour cream, chiles, enchilada sauce and 2 cups of shredded cheese while working it through in pan
  • Once you’re happy with the mixture top it with the remaining cup of shredded cheese
  • Put into the EGG for 30-45 minutes or until even melted throughout
  • Serve with tortilla chips and be ready to field questions about how it’s done!

 

Apple Crisp by Samantha Spartan with credit to C&H Sugar Co.

(Makes 6 servings)

What you need:

  • 1 cup brown sugar
  • ¼ cup (½ stick) butter, softened
  • ½ cup all-purpose flour
  • ½ teaspoon of both cinnamon and nutmeg
  • ¼ teaspoon salt
  • 5-6 medium sized apples, peeled and sliced
  • Caramel syrup
  • Sweetened whipped cream of ice cream (optional)
  • 13x9 baking pan
  • DuckFat Spray

 

Directions:

  • Preheat EGG to 350°F with ConvEGGtor in place for indirect baking
  • Grease 13x9 baking pan
  • Mix sugar, butter, flour, cinnamon, nutmeg and salt with a pastry blender or fingertips until mixture resembles coarse meal.
  • Spread apples over bottom of pan
  • Sprinkle crumbly mixture over apples
  • Pat lightly with fingers
  • Bake 50-60 minutes or until apples are tender
    Apply caramel syrup over top after removing from oven
  • Serve with optional whipped cream or ice cream if desired and be ready to fess up as to why your apple crisp is so much better that others they’ve had!

 

Succotash by Cody Brewington

What you need:

  • 1 yellow onion, diced
  • 2 Polksa kielbasa ropes, sliced
  • 1 bag of small red new potatoes, quartered
  • 2 teaspoons of garlic, minced
  • 1 can of corn, drained
  • 1 can of green beans, drained
  • Olive oil
  • 1 tablespoon of Meat Church Holy VooDoo seasoning
  • Dutch Oven

 

Directions:

  • Preheat EGG to 350°F without ConvEGGtor in place for direct heating
  • Add some olive oil to your dutch oven to help prevent sticking and put dutch oven into the EGG to preheat
  • Add kielbasa, onion and potatoes to your dutch oven and let cook for 20 or so minutes, stirring occasionally
  • You can choose at this time to cover or leave uncovered depending on how much smokiness you want to unfuse into the dish
  • Add your VooDoo seasoning by stirring it in along with your corn and green beans, cover with lid at this time
  • Continue to stir every 5 minutes and check for even heating throughout
  • Once everything is nice and hot, it’s ready to serve
  • Your guests will think you know somebody who knows somebody who works at Silver Dollar City and stole the recipe!

 

 

 

 

We hope that you enjoyed getting a chance to try our food as much as we enjoyed preparing it for everyone, and if you didn't get a chance to join us, perhaps next year you will!

 

We look forward to it and until next year at EGGFest, everyone be good, stay safe, and EGG on!

 

 

 

 

 

 

 

 

 

::Bonus Items::

TUMS by Austin Bell

Because we know our audience... XD

 

Smoked Sweet Tea w/ Grilled Lemon by Skyler Spartan

(Cavi-Tea...so sweet it'll give you cavities!)

What you need:

  • 1 gallon of water
  • 3 Family-size steeping bags of Lipton Original tea
  • 2 cups of sugar
  • 1 full size aluminum serving pan
  • Pitcher
  • Cheesecloth
  • 3 chunks of hickory wood
  • Lemon(s) (optional)

 

Directions:

  • Preheat EGG to 200°F with ConvEGGtor in place for indirect smoking and with smoking chunks nestled into your charcoal
  • Place your pan on the grate for between 1-2 hours depending on how strong you want the smoke flavor in your tea to be
  • Your water should be steaming when you pull it out, but from there you will drain it into your pitcher through your cheesecloth to catch any contaminants during the process
  • Drop your teabags in to steep for 10-12 minutes before removing them
  • Add sugar and stir to get the sugar diluted into your mixture
  • Get your EGG up to 450°-500°F
  • Slice and grill your lemon slices for about 5-6 minutes, turning half way for nice grill marks
  • Serve over ice with optional lemon slices!

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