Halloween Recipes
Hot Dog Mummies
Ingredients
8 hot dogs
1 (8 ounce) package refrigerated crescent rolls
1 teaspoon yellow mustard, or as needed (Optional)
Directions
Preheat the Big Green Egg to 350 degrees F (175 degrees C).
Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
Bake in the Big Green Egg until crescent dough is golden brown and flaky, about 10 minutes.
Dead Mans Ribs
Ingredients
4 tbsp (60 ml) paprika
2 tbsp (30 ml) oregano
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) dry mustard
2 tbsp (30 ml) cumin
2 tbsp (30 ml) salt
Directions
Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.
Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides.
Place the ribs in the Rib and Roast Rack, bone side down, and cook for one hour. Flip the ribs and rotate the rack 180°. Cook for another hour.
Baste the ribs with the preserves (we used salted caramel peach preserves) then wrap tightly in foil – you do not want any gaps in the wrap or you will steam the ribs. Cook for an additional 30 minutes, then unwrap the ribs and place directly on the grid for a final 15 minutes to allow the glaze to tighten up.
Let rest for 5 to 10 minutes before serving.
