Georgia Magazine - April 2020 - 44

GEORGIA Cooks

Lindsey Miller, of Fayetteville, Ark., cooks just about everything on his Big Green Egg. These Jalapeño
Poppers are one of his go-to recipes.

1 pound ground beef
Salt, black pepper, chili powder and ground cumin, to taste
12 ounces cream cheese, softened
Bacon slices (thin sliced) cut in half for wrapping peppers (large
peppers may take a whole slice)
12 to 20 jalapeño peppers, depending on size

Heat a medium skillet over medium heat, and brown
ground beef. When it's cooked through, season to taste with
salt, pepper, chili powder and ground cumin. Drain off excess
fat and let meat cool slightly. Mix meat with cream cheese. Taste
and add additional seasoning if necessary. Reserve.
Prepare peppers for stuffing: Wearing food-safe gloves, cut
off the top (stem end) of each pepper. Using a small-bowl spoon
(such as an iced tea spoon) or a small paring knife, ream out the
membranes (white part) and remove seeds.

Stuff peppers with the meat and cheese mixture. Wrap each pepper with a half strip of bacon
and secure with toothpicks.
Prepare the Big Green Egg for indirect cooking
and bring temperature up to 400 degrees. Note:
Ideally, use racks that hold the peppers vertically or
just put on the grate or on a perforated sheet. Cook
poppers for about 30 minutes, turning occasionally. Note: They are done when the bacon is cooked,
browned and just getting crisp.
Peppers may be stuffed with a variety of fillings,
but those that are mostly cheese will have a tendency
to drip out if not cooked vertically. Any leftover filling
may be frozen for future use. Makes 12-20 poppers,
depending on size.

Brian Fox, a Woodstock resident and Cobb EMC member, loves to cook on
his large Big Green Egg. He likes its ease of use and fuel efficiency. His brisket is a
family favorite.
"It's all about the rub!" he says.

TONY POWERS

FOX'S BRISKET

Rare roast beef is one of Tony Powers' specialties on the Big Green Egg. He owns three
sizes of Big Green Eggs and sells the cookers
at his Intown Ace Hardware store in Decatur.

Georgia Magazine

42-45_Cooks_0420.indd 44

Brisket Rub
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/4 cup seasoning salt
1/4 cup sea salt (can use smoked salt for a
smoky flavor)
1/4 cup onion powder
1/4 cup celery salt
2 tablespoons fresh ground pepper
2 tablespoons pure chili powder
2 teaspoons mustard powder
1 teaspoon poultry seasoning
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger

Mix together all rub ingredients.
Note: This makes about 2-1/2 cups,
enough for 20 pounds of brisket. Store
any remaining rub in a tightly closed
container at room temperature.

Brisket
1 (6- to 8-pound) brisket
Brisket Rub, as needed
1/2 gallon apple juice, as needed

To cook the brisket: Generously rub
all sides of a quality brisket (lean but with
a good fat cap) with Brisket Rub. Cover
and leave meat in the refrigerator for at
least 12 hours (24 hours is better).
When ready to cook, heat the Big
Green Egg to 225 to 250 degrees.
Place the brisket, fat side up, on
an inverted V rack. Place the rack in an
aluminum foil roasting pan with apple
juice in the bottom of the pan. Cook 8-10
hours or until tender. Note: It should
separate easily with a fork.
To finish the brisket, remove from
the rack and place in the accumulated
juices for about an hour. Close the vents
to choke out the coals, leaving the
ceramic to hold the heat. Serves 8-10.

April 2020

3/13/20 12:43 PM

COURTESY BIG GREEN EGG

JALAPEÑO POPPERS

Georgia Magazine - April 2020

Table of Contents for the Digital Edition of Georgia Magazine - April 2020