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Christmas with the Big Green Egg and Traeger Grills

Country Christmas by the Big Green Egg

This Christmas, try Mona Lisa’s Glazed Smoked Ham with these 3 fabulous sides for a southern, country Christmas.

Ingredients

  • 1 ham, 10-12 lbs
  • 1 20 oz. can round sliced pineapple
  • 1 jar maraschino cherries
  • 2 boxes brown sugar

Instructions

Set the EGG up for indirect cooking at 350°F/177°C. Line a 9×13 baking pan with aluminum foil.

Rinse ham with cold water, pat dry, and set aside. Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting a cherry in the hole of each pineapple round. Then pour the glaze over the ham.

Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min.

Let stand for 30 minutes, slice and ENJOY!!!

Stuffed Mushrooms Ingredients

  • 24 oz whole white mushrooms
  • 1 package Italian sausage (5 links)
  • 1 package extra sharp cheddar cheese, cut into small cubes
  • 4-6 garlic cloves, finely chopped
  • Dried parsley

Stuffed Mushrooms Instructions

Set the EGG for indirect cooking at 350°F/177°C.

Clean mushrooms under running water. Pat dry, remove stems and brush with olive oil (set aside).

Cook the sausage on the EGG for 30-45 min until done (160 degree internal temp). Remove sausage and let cool then finely chop.

Stuff each mushroom with the sausage first, then top with garlic, then add the cube of cheese, then a sprinkle of parsley. Place mushrooms on a perforated grid and cook for 30 minutes. Remove and let cool for 5 minutes and ENJOY!

Jannie Mae’s Country Cornbread Ingredients

  • 3 cups corn meal
  • 1 egg
  • 2 ¼ cups buttermilk
  • ½ cup canola oil

Jannie Mae’s Country Cornbread Instructions

Set the EGG up for indirect cooking at 350°F/177°C.

In a large bowl mix the cornmeal, egg, buttermilk, and sugar. You are looking for a nice firm consistency; not dry or too wet (Remember you can add but you can’t take away). Add oil to the skillet and let it get hot (about 15 minutes). Then add the ½ cup canola oil to the cornbread mixture and mix. Pour the cornbread mixture into the skillet and cook for 30 minutes or until golden brown.

Let cool for 15 minutes and ENJOY!!!

Country Collard Greens Ingredients

  • 6-8 bunches collards
  • 2 large sweet yellow onions, chopped
  • 4-6 garlic cloves, chopped
  • 8-10 smoked turkey butts
  • 3-4 turnip roots, chopped
  • ¼ cup crushed red pepper
  • ½ tbsp kosher salt
  • ½ tbsp black pepper
  • ½ tbsp cayenne pepper
  • ¼ ts habanero pepper
  • Jacks Old South or your favorite rub
  • Garlic powder
  • 2 large shallots, chopped

Country Collard Greens Instructions

Set the EGG up for indirect cooking at 350°F/177°C.

In a Dutch oven add all of the ingredients except the collards. Cover with water making sure to cover the turkey butts (about 8 cups). Boil down by half or until the turkey butts are falling off the bone. Remove turkey butts and when cool remove the meat and discard the bones. Place turkey meat back in Dutch Oven. At this point it is important to taste your base to make sure it is to your satisfaction.

Slowly add the collards to the base using a wooden spoon to work the greens. Note: Do not add additional water during this process – let the greens cook down (about 30 minutes). Continue to add greens using the same method until all of the greens are in the Dutch Oven. Cook for an additional 90 minutes and check for tenderness.

ENJOY!!!


 

And for desert by Traeger Grills…

DRUNKEN PEACH COBBLER

Everything is more fun drunken, and Traeger’s Drunken Peach Cobbler proves the rule. This is an every man for himself, don’t-be-late kind of dessert. This popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey.

 

INGREDIENTS

PIE FILLING:

  • 1/2 CUP BROWN SUGAR, PACKED
  • 2 TBSP. CORN STARCH
  • 1/2 TSP. CINNAMON
  • PINCH SALT
  • 4 TBSP. BUTTER
  • 6 LARGE PEACHES, PITTED, PEELED, AND SLICED

PIE CRUST:

  • 1/8 CUP BOURBON WHISKEY
  • 3 CUPS ALL-PURPOSE FLOUR
  • 4 TSP. SUGAR
  • 1/2 TSP. SALT
  • 2 STICKS BUTTER, CHILLED
  • 4 TBSP. VEGETABLE SHORTENING, CHILLED
  • 5 TBSP. WATER, COLD

PREPARATION

FILLING:

In a large saucepan, melt the butter.

In a separate bowl, combine sugar, corn starch, cinnamon

Add sugar mixture to peaches and cook, stirring constantly until thickened.

Remove from head, add the Bourbon. Stir and let cool.

DOUGH:

Combine all the dry ingredients. Add the butter and shortening and mix until it resembles a course meal.

Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.

After it has chilled, divide the dough in two, one part being slightly larger than the other.

Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang

Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.

Pour the peach mixture into the bottom dough.

One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal.

Brush the top with milk.

When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°f, close the lid, and preheat for 10-15 minutes.

Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!

 

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