Jeff’s Smoked Chicken & Cheese Potatoes

2-3 large chicken breasts 1 (1 lb.) bag hash browns 1 can cream of chicken soup 8 oz sour cream 6 oz shredded cheddar cheese ½ cup butter 1 onion chopped Smoke chicken breast on BGE. Cut into small pieces. Using a BGE Paella Pan, sauté onion in butter, add potatoes,...

Jeff’s Shrimp Scampi

1 lb. large shrimp (peeled, raw, divined with tails on) 1 stick butter 2 Tablespoons olive oil 2 Teaspoons minced garlic 2 tablespoons chopped fresh parsley 2 tablespoons white wine 1 tablespoons lemon juice Salt and Pepper to taste Melt butter and oil at 400 degrees...

JR’S Rum Pineapples

2 pineapples (cut into good size chunks) 2 lbs brown sugar ½ cup rum   Combine brown sugar and rum in bowl. Transfer into a gallon size bag. Add pineapple chunks into bag. Let sit for 2 hours. Cook pineapple chunks indirect on BGE at 350 degrees  for 15...

Big Green Egg Burgers By Jeff Raymond

Ingredients 2 lbs ground chuck 2 eggs (beaten) 1 chopped onion 1 cup Ritz crackers (crushed) 1 tbsp. Worchester sauce 3 tbsp. Smokehouse Style BBQ Sauce Kansas City Style 1 cup shredded cheese Instructions  Mix all ingredients together and make into patties. Set BGE...

Jeff Raymond Baby Back Ribs

Remove membrane, from boney side of ribs. Season both side of the ribs with a heavy coating of Dizzy Gourmet Down and Dizzy. Preheat BGE to 275 degrees. Soak 3-4 large size of hickory chunks in water or apple juice overnight. Drain 15 minutes before adding to hot...

Down and Dizzy Shepherd’s Pie

Ingredients 2 pounds russet potatoes, peeled and cut into 1 inch cubes ¾ cup milk 6 tbsp butter ½ tsp salt ¼ tsp pepper 2 tbsp olive oil 2 medium onions, chopped 3 medium carrots, chopped 4 tbsp Dizzy Gourmet® Down and Dizzy™ Seasoning 1 pound ground beef or lamb 1...