Big Green Egg Baked Beans

These are really good baked beans and cooking them on the egg adds a nice smokey flavor

Ingredients:
1 16 oz can of Bush's Baked Beans
1 slice raw bacon
1 medium bell pepper chopped
1/4 cup sugar
1 teaspoon chili powder
1 medium onion chopped
1/3 cup ketchup


Mix all ingredients and bake at 350 for 1 hour

Beer Can Chicken

One of the tastiest and easiest recipes on the egg.  It is also great the next day on quesadillas or making chicken salad.

Ingredients:
1 whole chicken, 3 1/2 to 4 pounds
Your favorite rub
Your favorite BBQ sauce

1 12 ounce can of beer, at room temperature

 

Coat the chicken in olive oil and spread on the rub

 

Fold the wing tips behind the chickens back.  Prepare the grill for indirect cooking over medium heat

(350° to 400°).

 

Open the beer can and pour out about half the beer.  Using a can opener, make 2 more holes in the

top of the can.  Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.

Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. 

Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 170° in the thickest part of the thigh (not touching bone), 1 to 1 1/2 hours.  During the last 15 minutes of cooking baste a couple of times with your favorite BBQ sauce.

Carefully remove the chicken and can from the grill.  Let the chicken rest for about 10 minutes before lifting it from the beer can and carving.

 

 

Grilled Thick Cut Pork Chops w/Apple Butter BBQ Sauce

What is not to love about thick bone-in pork chops.  My sister picked up the apple butter bbq sauce for me in Ellijay.  I sounds a little strange, but it actually has a very good flavor

Ingredients:
3/4 cup lightly packed light brown sugar
1/2 cup kosher salt
10 cloves garlic, minced
4 bay leaves, crushed
3 tablespoons whole black peppercorns, crushed
2 bone-in or boneless 12-oz pork chops, 1 1/2 inches thick

In bowl or measuring cup, dissolve sugar and salt in 2 cups hot water.

Add garlic, bay leaves, peppercorns, and 4 more cups cold water, cool mixture to room
temperature.

Pour mixture in gallon size freezer bag.

Add pork chops, then seal bag, pressing out as much air as possible, refrigerate until fully seasoned,
about 2-3 hours.

 

Remove chops from brine, rinse and dry thoroughly with paper towels.

Season with favorite dry rub.
 

Grill over indirect heat at 300° about 40 minutes turning occasionally.  During the last 10 minutes I
brushed the ribs twice with apple butter bbq sauce