BGE

OK, so maybe someday I'll get around to regular, frequent posts (or maybe not).

I work for a major utility here in Atlanta, and every year we have a big money drive for Junior Achievement with different departments trying to outdo each other with fun fund raisers. I don't play golf well enough for anyone to want me on their team in a tournament; and there was no bake sale, costume jewelry sale, book sale, doll sale, clothing sale (I think you get the idea) near my office. When I heard, though, that one department was going to raffle off a Big Green Egg, I knew how I would support that fine organization.

I am not a winner. Whenever I enter a raffle, I just consider my money a donation. If my name is on a paper in a hat or barrel, that paper will not be on the top. If there's a wishbone, I will have the smaller piece. If I say odd, the coins will be even. If I have rock, the other person has paper. If I say heads, it will be tails. I'm not complaining; I just don't do well with games of chance. Needless to say, I was shocked to find out I had won the Green Egg.

Just in case you don't know, a Big Green Egg is a kamado-style ceramic smoker and grill. Mine is their large size with an 18" cooking grid. According to the BGE web site, the large will cook a 20 lb turkey or six chickens vertically or seven vertical racks of ribs. I haven't cooked any of those, yet, but I do know it will cook five pounds of boneless, skinless checken breasts at once. I have smoked two eight-pound Boston butts at the same time, and I could have fit a third. The two big reasons I wanted a BGE are it's insulating properties and the vent system designed for it. The Egg is made of a thick ceramic that insulates well enough that with the internal temperature at 600 degrees, I can place my hand against the side (though, admittedly not for very long) without getting burned. BGE's have adjustable vents on the front below the fire box and on the high point of the lid. By adjusting the airflow, using these vents, I have maintained constant temperatures from 250 to 600 degrees. Because of these features, I was able to smoke the Boston butts for twelve hours without adding more charcoal or wood and keeping the temperature between 290 and 300 the whole time.

If I ever get around to it, I'll post pictures and recipes.

Cheddar cranberry shortbread

I found this recipe on Lex Culinaria last Christmas, made a couple of minor adjustments, and had an instant favorite. I made them for the goodie table at work and decided to make them for both mine and my wife's family get togethers. This year, people were begging me to bring them again.

I changed the recipe to remove the 1/2 cup of toasted, chopped pecans(see the Sunbutter post below) and also upped the amount of cheese and cranberries (just because I like them). Here's my version:


1/2 lb extra sharp cheddar cheese, finely grated (I use Cabot Seriously Sharp)
1/2 cup butter
1 1/2 cups all purpose flour
1/2 t salt
1 t baking powder
1/2 cup chopped dried cranberries

Cream the butter and cheese together at high speed in your stand mixer. Sift the flour, salt and baking powder together. Combine flour mixture and cranberries with the butter mixture on high.

Turn dough out onto a large piece of waxed paper. Form the dough into a log shape, roll the paper around it and twist the ends shut. Refrigerate for at least an hour. You can freeze the dough at this stage as well.

Preheat oven to 375F.

Unwrap the dough log and, using a very sharp knife, slice the log into rounds 1/4 inch thick. Place rounds on cookie sheets and bake for 10 to 12 minutes, or until the bottoms of the cookies are golden brown. Remove to a cooling rack to cool completely. Store in an airtight container.