2016 EGGfest Recipes


Maple Bourbon Glazed Monkey Bread with Candied Bacon and Toasted Pecans

Ingredients

  • 2 cans biscuits
  • ¾ cup granulated sugar
  • 1 tsp cinnamon
  • ¾ stick butter
  • ½ cup brown sugar
  • 1 cup powdered sugar
  • 1 Tbsp maple syrup
  • 2 Tbsp Bourbon
  • 1 tsp vanilla
  • ½ lb thick cut bacon
  • ½ cup brown sugar 
  • 1 Tbsp cornmeal
  • ½ cup pecans toasted


For Pig Candy (Candied Bacon)

  1. Set Big Green Egg for indirect cooking at 400 degrees.
  2. Mix brown sugar and cornmeal in medium mixing bowl/gallon bag.  
  3. Cut bacon slices into 1/3rds.
  4. Coat bacon with brown sugar/cornmeal mixture.  
  5. Place on grill rack, and cook for 30-40 minutes, until bacon becomes dark and crispy looking. It will crisp after cooling.
  6. Cool on wire rack. This can be done ahead of time and refrigerated overnight for a few days.

For Maple Bourbon Glaze

Whisk together powdered sugar, bourbon, and maple syrup to desired consistency.

For Monkey Bread

Set Big Green Egg for indirect cooking at 350 degrees. Spray loaf pan. Mix together granulated sugar and cinnamon in medium mixing bowl/gallon bag. Cut biscuits into 1/6ths (1/4th if smaller biscuits). Toss cut biscuits in sugar mix, and place in loaf pan. Melt ¾ cup butter and add brown sugar and vanilla. Pour over biscuits and bake for 30 minutes until top browns and middle is cooked. Let pan cool slightly, then invert on serving tray. Add toasted pecans and Maple Bourbon Glaze.



Beef Wellington with Whiskey Cream Sauce 

  • 1 sheet phyllo dough
  • 1.5 lb beef tenderloin
  • 1 stick butter
  • 1 onion diced
  • 8 oz mushrooms
  • ½ - 1 cup whiskey
  • ½ - 1 cup beef broth
  • ⅓ - ⅔ cup heavy cream
  • 1 Tbsp cornstarch
  • Salt/Pepper 

For Whiskey Cream Sauce

  1. Set Big Green Egg for 350 – 400 degrees direct.
  2. Using a saucepan or cast iron skillet, saute onions and mushrooms in butter.
  3. Remove from grill and set aside ½ of the mushrooms/onions to place inside wellingtons.
  4. To remaining onion/mushrooms add whiskey.
  5. Replace on grill and add beef broth. Bring back to a boil and simmer until mixture is reduced by ½.
  6. Stir in heavy cream and simmer until slightly thickened. For a thicker texture mix 1 Tbsp cornstarch and 1 Tbsp warm water together until creamy paste.
  7. Add to sauce and stir to desired texture.  
  8. Add salt/pepper to taste.  

For Wellingtons

  1. Cook beef tenderloin until desired doneness. The tenderloin will continue to cook while baking so be sure and stop 10-15 degrees short of desired temperature.
  2. Thaw and roll out phyllo dough to 14x10. Cut into 6 squares.
  3. Place tenderloin on top of phyllo dough, and add a dollop of sauted onion/mushroom mixture.
  4. Wet edges of phyllo dough, wrap around steak and onion mushroom mixture, and seal.
  5. Bake at 350 degrees for 20-25 minutes.  
  6. Remove and serve with whiskey cream sauce.


Peanut Butter Bacon Beer Brownies with Chocolate Stout Fudge Sauce

  • ½ lb thick cut bacon
  • ½ cup brown sugar
  • 1 Tbsp cornmeal
  • 1 box 13x9 size brownie mix
  • 2 eggs
  • ½ cup vegetable oil
  • ⅓ cup chocolate stout
  • ⅔ cup peanut butter chips
  • ¾ cup chopped candied bacon
  • 3 Tbsp butter
  • ½ cup stout
  • 1 dark cup chocolate chips
  • 2 Tbsp corn syrup

For Candied Bacon

  1. Set Big Green Egg for indirect cooking at 400 degrees.
  2. Mix ½ cup brown sugar and 1 Tbsp cornmeal in medium mixing bowl/gallon bag.
  3. Cut ½ lb thick cut bacon slices into 1/3rds.
  4. Coat bacon with brown sugar/cornmeal mixture.
  5. Place on grill rack, and cook for 30-40 minutes, until bacon becomes dark and crispy looking. It will crisp after cooling.
  6. Cool on wire rack.

For Brownies

  1. Set Big Green Egg for indirect cooking at 350 degrees.
  2. Mix together brownie mix, eggs, oil, and chocolate stout until creamy.
  3. Stir in peanut butter chips, and pour into greased 9x13 cake pan.
  4. Sprinkle with chopped candied bacon, and bake for 30-40 minutes until center is set and toothpick comes out clean.
  5. Let cool.

For Chocolate Stout Fudge Sauce

  1. Melt butter, stir in chocolate stout, and corn syrup, and bring to a boil.  
  2. Remove from heat and add in chocolate chips.  
  3. tir until melted, and cool before serving.


















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