Before your family hits the streets for trick-or-treating, give your little monsters some fuel by firing up the Big Green Egg grill. Here are some scary-good recipes to get you in the mood for Halloween candy crusading.
Big Green Egg Halloween Menu
- Pumpkin Meatloaf with Pumpkin BBQ Sauce
- Spider Deviled Eggs
- Snickers-Stuffed Baked Apples
Pumpkin Meatloaf with Pumpkin BBQ Sauce
Recipe adapted from Kath Younger, RD, blogger of Kath Eats Real Food. For more of Kath’s recipes, visit katheats.com.
Ingredients
- 4 pounds of ground beef
- 4 ounces bread crumbs (from about 3 slices of bread)
- 1 cup canned pumpkin
- 2 eggs
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp chili powder
- 1 clove garlic
- 1⁄2 tsp smoked paprika (optional)
Sauce
- 2 cups ketchup
- 1 cup canned pumpkin
- 5 tbsp water
- 2 tbsp apple cider vinegar
- 5 tbsp brown sugar
- 2 tsp cinnamon
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
Instructions
Set EGG for indirect cooking at 400°F/204°C.
Combine all the ingredients into a large bowl (give yourself lots of room!) and mash, squeeze, and knead around until mixed thoroughly.
Spray your loaf pan and form the loaf inside.
Cook for about 70 minutes, or until inner temperature reaches 160°71°C.
Sauce
Combine ingredients in a saucepan and heat on EGG until sauce is warm and thick.
Serve sauce over sliced meatloaf Makes 12 slices
Spider Deviled Eggs
This recipe doesn’t require the use of your Big Green Egg grill, unless you’re feeling fancy and want to grill the eggs in the shell. For spider deviled eggs, it’s all about presentation. Just fix a batch of deviled eggs using your favorite recipe. Then decorate with black olives for a creepy treat.
Sunset magazine recommends cutting pitted black olives in half lengthwise. Nestle half an olive on top of the egg for the spider’s body, then surround it with slices of olive for the legs. Eek!
Snickers-Stuffed Baked Apples
Recipe courtesy of Ray “Dr. BBQ” Lampe. It can be found in his cookbook The NFL Gameday Cookbook. You can find more recipes from Dr. BBQ on his website.
“I needed a special recipe for a competition among grill companies in 2006, so I came up with these. I cooked them on the Big Green Egg and won the contest that day. I think those judges are still talking about them.” –Ray Lampe, Dr. BBQ
Ingredients
- 8 large Jonagold or other cooking apples
- ¼ cup (2 ounces) butter, at room temperature
- ¼ cup packed brown sugar
- 8 mini Snickers bars
- 8 large marshmallows
- 8 pecan halves
- Freshly grated zest of 1 lemon
Instructions
Set the EGG for indirect cooking at 350°F/177°C.
With the large end of a melon baller, remove the stem and core of the apples, leaving the bottoms intact. Hollow the apples out so that a Snickers bar and a marshmallow will fit inside each one.
With a sharp knife, score the skin of the apple from top to bottom, every ½ inch. Then score a ring around the bottom of the apple to connect all of the top-to-bottom cuts. Rub the outsides of the apples with the butter and sprinkle with brown sugar.
Place the apples in a greased pan. Place a Snickers bar in the cavity of each apple and bake for 25 minutes. Add a marshmallow to the cavity of each apple and bake for another 20 minutes, or until the apples are tender.
Remove from the EGG and top each apple with a pecan half and a little of the lemon zest.
Makes 8 servings
For more great tips and tricks for grilling with the Big Green Egg, visit your local HOMEFIELD showroom today.
