Thanksgiving Cooking Special

We adapted some of our favorite recipes to be used on the Big Green Egg and WWOO Braaimaster.

Scroll down for the full video and recipes! We hope you enjoy and send us photos of what you make at home!

Recipes

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Three Ingredient Beer Bread feat. El Segundo Brewing Co. Citra Pale Ale

Shown at 15:56

Ingredients:

-3 cups self-rising flour

-1/2 cup sugar

-12 oz. beer (We used Citra Pale Ale from El Segundo Brewing Company)

-melted butter (to taste)

Directions:

1. Preheat oven/Big Green Egg to 375°

2. Grease pan with melted butter

3. Gently mix together flour, sugar, and beer until combined and thick

4. Pour mixture into pan and bake for 40 minutes

5. Take out of oven and let cool for five minutes

Recipe originally from Simple Joy

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Herb-Seasoned Sausage, Sweet Onion and Celery Stuffing

Shown at 26:36

Ingredients:

-1 tbsp. olive oil

-1 tbsp. butter

-1 pound Jimmy Dean Sage Sausage

-1 medium onion, chopped

-2 stalks celery, chopped (about 1 cup)

-1 lb. Shiitake mushrooms

-1.75 cups Chicken Broth

-6 cups Pepperidge Farm Herb Seasoned Stuffing

-2 tbsp. chopped parsley

Directions:

1. Sautee sausage (until browned), mushrooms, onion, celery

2. Heat butter and chicken broth to a boil

3. Remove skillet from heat, combine stuffing, vegetables, chicken broth mixture

4. Mix lightly, heat over open flame for ~30 minutes.

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Smoked & Brined Turkey

Shown at 0:45 (Brine) and 25:34 (Finished)

Ingredients:

-(1) 12-14 pound turkey

For the Brine:

-8 quarts water

-1.5 cups kosher salt

-0.5 cup brown sugar

-1 cup bourbon

-2 oranges, cut into quarters

-1 lemon cut into quarters

-1/3 cup whole peppercorns

-10 whole cloves

-2 dried bay leaves

Dry Rub:

We used California Rancher West Coast Smoke BBQ Rub

Cavity Stuffing:

-2 oranges quartered

-1 lemon

-6 garlic cloves

-1 onion, quartered

-10 sprigs thyme

-2 large sprigs rosemary

Directions:

Brine:

1. Prepare turkey for brine by fully defrosting, removing giblets, neck and trimming off excess fat

2. Combine water, salt, sugar and bourbon in a large pot. Bring up heat and dissolve salt and sugar into liquid, then turn off heat.

3. Let cool, then add remaining brine ingredients. Add turkey to brine and cover for 24 hours.

Smoking Turkey:

1. Remove turkey from brine and rinse. Pat dry with a towel. Season liberally and place into refrigerator for four hours.

2. Preheat Big Green Egg to 275° using Big Green Egg apple chips

3. Stuff cavity of turkey with thyme, rosemary, oranges, lemons and garlic. Stuff butter between skin and breasts.

4. Tie up legs and wings

5. Place turkey on smoker, and insert thermometer into the breast and thigh.

6. Smoke until internal temperature reads 165°F.

7. Remove from smoker, cover with foil, let cool for 20 minutes.

Recipe from Vindulge

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Cast Iron Spiral Skillet Potatoes

Shown at 19:30

Ingredients:

-3 tbsp. olive oil

-6 pounds potatoes, scrubbed, sliced 1/4 inch thick

-3 tsp. kosher salt

-1.5 tsp. fresh ground pepper

-3/4 cup shredded parmesan (We used Pepper Jack and _____)

Directions:

1. Preheat Big Green Egg to 425°

2. Coat the bottom of skillet with oil, shingle potatoes in a spiral around the pan.

3. Sprinkle potatoes with salt, pepper, and dot with butter

4. Cover pan with foil or tight fitting lid. Cook for 30 minutes, then remove foil.

5. Cook uncovered for 25 minutes or until slightly browned, placing a heavy pan on top of the potatoes for the last 5 minutes to crisp up the bottom

Recipe originally from DadCooksDinner

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Butternut Squash with Sage

Shown at 30:01

Ingredients:

-6 cups butternut squash

-2 tbsp. olive oil

-30 large sage leaves, sliced thinly

-salt and fresh ground pepper to taste

-maple syrup drizzle

-brown sugar to taste

Directions:

1. Preheat Big Green Egg to 450°

2. Slice sage leaves into thin strips

3. Cut butternut squash into 1.5 inch cubes

4. Mix squash, olive oil, salt, pepper, sage, brown sugar in bowl

5. Drizzle with maple syrup

6. Cook about 30 minutes, check for desired tenderness

7. Toss with butter, season with sea salt, and serve hot

Recipe originally from Kalyn’s Kitchen

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Roasted Brussel Sprouts with Pancetta

Shown at 32:21

Ingredients:

-1 lb. brussel sprouts, sliced in half

-2 tbsp. olive oil

-1 medium onion, diced

-2 gloves garlic, minced

-4 oz. pancetta

-salt and pepper to taste

Directions:

1. Preheat oven/Big Green Egg to 400°

2. Combine brussel sprouts, olive oil, onion, garlic, pancetta, salt and pepper in cast iron skillet

3. Cook directly for approximately 20 minutes

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Pumpkin Pie

Shown at 4:23

Ingredients:

-unbaked deep dish pie crust

-3/4 cup sugar

-1 tsp. cinnamon

-1/2 tsp. salt

-1/2 tsp. ground ginger

-1/4 tsp. ground cloves

-2 eggs

-1 (15 oz.) can Libby’s pumpkin

-1 (12 oz.) can evaporated milk

Directions:

1. Combine sugar, cinnamon, salt, ginger, and cloves in a bowl.

2. Beat eggs in a separate large bowl.

3. Stir in pumpkin and dry ingredients into large bowl with eggs.

4. Gradually add in evaporated milk while stirring.

5. Bake @ 425° for 15 minutes, reduce heat to 350° and bake for about 50 minutes, or until knife comes out clean.

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Caramel Apple Crumble

Shown at 8:15

Ingredients:

-8 Granny Smith apples, peeled and cut into 1 inch pieces

-2 tbsp. flour

Sauce:

-2 sticks unsalted butter

-2 cups brown sugar, lightly packed

-1 cup Bailey’s Apple Pie Liqueur

-1 tsp. vanilla extract

-1.5 tbsp. ground cinnamon

-1 tsp. kosher salt

Crumble Topping:

-2 cups oats

-2 cups flour

-0.5 cup brown sugar, packed

-2 tsp. ground cinnamon

-1 tsp. baking powder

-1 tsp. kosher salt

-2 sticks unsalted butter, melted

Directions:

1. Preheat BGE to 350°

2. Add apples to a large bowl and sprinkle with the flour. Toss and set aside

3. Melt butter in a large saucepan, add the brown sugar until the sugar dissolves.

4. Add Bailey’s Apple Pie to warm mixture and whisk until the caramel is smooth, then add in vanilla, cinnamon and salt.

5. Remove from heat, and cover apples evenly with caramel sauce

6. In a separate bowl, add the oats, flour, brown sugar, cinnamon, baking powder and salt and combine. Add the melted butter and mix.

7. Spread the caramel-covered apples in an even layer in a baking dish, and spread the crumble topping evenly across the top.

8. Bake apple crumble dessert for about 45 minutes or until golden brown on indirect heat.

9. Remove from Big Green Egg and let cool for 10-15 minutes before serving

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We hope you enjoy these recipes as much as we did! If you have any questions or comments about any of the recipes, feel free to reach out to us at info@wwoous.com or message us @wwoocalifornia on Facebook or Instagram.

Happy Thanksgiving!