Franks and Rice - Steve Roe Franks and rice is a recipe passed down in the Roe household for several generations. My mother made it when I was a child and said the recipe came from my grandmother. We aren't sure where she got it from, but it was passed on to my wife and has become a favorite for our children as well. It may seem weird the first time you have it, but the meat and sauce come together with the rice to form a satisfying and comforting dish. We usually serve it with a side of corn and some type of biscuit. 3 tbsp butter or ghee 1 10.5 or 11 oz can tomato soup 2 tbsp brown sugar 2 tbsp Worcestershire sauce 2 tsp prepared mustard 2 tsp vinegar 1lb smokey links or cocktail smokies 2 cups cooked rice Add all ingredients except meat in medium pan and bring to a simmer for several minutes. Chop meat into bite-sized portions and add to simmering sauce. Cover and simmer for 20 minutes. Remove from heat. Place portion of rice on plate and cover liberally with sauce and meat. Serve with vegetable and bread. ------------------------------- Corn Casserole - Steve Roe Corn casserole is a recipe passed down through my wife's family. It is often used as a dish instead of potatoes and has become a favorite at any event or gathering we have ever taken it to. Ingredients 1 can whole kernel corn 1 can cream-style corn 1/2 cup melted butter 1/2 cup sour cream-style 2 eggs (beaten) 1 box Jiffy brand corn muffin mix 1/2 cup Splenda or sugar Directions Preheat oven to 350 degrees Mix all ingredients into large bowl Pour into greased 9"x9" baking pan Bake for 45 minutes or until golden brown and set ------------------------------- This-- ------------------------------- Big Green Egg Smoked Bourbon Chili - Steve Roe 1 Big Green Egg Smoker 4 tbsp olive oil, separated 2 lbs. ground sirloin 1 lb. Italian sausage 2 onions, diced 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 2 jalapeno chiles, seeded and finely chopped 2 serrano chiles, seeded and finely chopped 4 cloves of garlic, minced 1 28 oz can crushed tomatoes, with liquid 1 10 oz can rotel tomatoes 2 tbsp tomato paste 1 15 oz can kidney beans, drained 1 15 oz can chili beans 1 15 oz can white beans, drained 3 tbsp chili powder 1 tbsp ancho chile powder 1 tbsp ground cumin 1 tsp cocoa powder 1 tbsp brown sugar 1 tsp ground cinnamon 1 tsp dried oregano 3 tbsp Big Green Egg Ancho Chili & Coffee seasoning 2 Tb Tabasco® Sauce 1 cup red wine 2 oz bourbon 2 cups beef broth 2 bay leaves 2 dried ancho chili peppers to float on top - Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C with 3 chunks of wood of your preference. - Place cast iron Dutch oven on the EGG and add olive oil. - Let it heat up for a few minutes. - Add the ground sirloin and sausage and stir to break the meat up into small pieces. - Cook for about 1 hour, stirring every 10-15 minutes. Remove Dutch oven from the EGG, drain the meat, and set meat aside. - Return the Dutch oven to the EGG, add 2 more tbsp of olive oil and sauté onions, green and red peppers, jalapeños and serrano peppers for about 10 minutes. - Add garlic and continue cooking for 2-3 minutes. - Add remaining ingredients and the meat. - Cook, uncovered, for about 2-3 hours - Remove bay leaves and dried chiles before serving. Note: If you do not like it spicy, omit or limit the amount of jalapeno and serrano chiles. ------------------------------- Big Green Egg Beer Cheese Dip - Steve Roe 1 Big Green Egg Smoker 4 tbsp unsalted butter 6 tbsp all-purpose flour 1 cup milk 1 beer (we used Yuengling® lager, but any lager or ale will work) 2 Tsp dijon mustard 1 tsp garlic powder 1 tsp salt 1 tsp cayenne pepper 6 cups sharp cheddar cheese - Set the EGG for indirect cooking with the convEGGtor at 400°F/204ºC. - In the Big Green Egg Dutch Oven melt the butter and whisk in the flour to create a roux. - Take the Dutch Oven off the heat and slowly whisk in milk until smooth. - Add the rest of the ingredients into the Dutch oven and place on the EGG. - Cook 10 minutes or until the cheese is melted and smooth. - Serve warm with warm, soft pretzels.