The trick is to smoke the meat and not make the meat smoke

CHEWY OATMEAL LOGS

  Date: March 19, 2014
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The second dessert I made from America's Test Kitchen Christmas Cookies was more traditional than the HUNGARIAN CHRISTMAS COOKIES I just finished making, but no less tasty and did have it's own little twist. The recipe seemed to include most of the usual ingredients, but the little twist was these were not round cookies. Instead the dough was rollled into 4 logs, which were cut apart and glazed when they had cooled. The recipe was relatively simple too. You mixed some flour and some other dry ingredients in a bowl and began combing the other ingredient using a stand mixer. When the other ingredients were combined, the dry ingredients from the bowl were added in 4 additions. The dough was turned out and divided into 4 equally sized pieces. These were rolled into 9" long logs which went straight into a 350 degree oven. Or in my case the Big Green Egg, which had been warmed up and stabilized at 350 for nearly an hour before I used it. This helps insure the charcoal is fully lit and is no longer making "nasty" smoke. The logs were cooked for 20 minutes or so, 25 for me, and are removed and allowed to cool for 5 minutes. At this point the logs were cut crosswise into 1 1/2" wide pieces and get glazed. Chewy was a perfect description for the texture of these cookies. They were very tasty and very chewy and very, very good.
Recipe Source:
Alt image
Wicked Good Burgers
America's Test Kitchen Christmas Cookies:
Chewy Oatmeal Logs - Page 15
Grill:
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Big Green Egg
Indirect Grilled:
Using Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid
  • CGS-Rig Extender
  • CGS- Sliding D Grid
  • Maverick ET-732 Remote Read Thermometer
  • 1/4 Sheet Pans
  • KA Stand Mixer
  • 1/4 Sheet Pan S-S Cooling Rack
  • Wicked Good Weekend Warrior Lump Charcoal