The trick is to smoke the meat and not make the meat smoke
Date: March 25, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The flour, baking soda and salt were mixed together.
The butter is melted down…
..and then the heat is reduced and the butter is heated until it begins to brown.
The butter is added to a small bowl and the cinnamon, cayenne pepper, pepper, ground ginger and ground cloves are mixed in.
The finished butter mixture.
Then the molasses, fresh ginger and brown sugar are stirred in to combine.
The egg and egg yolk go in next.
The egg is blended in.
The flour mixture is added into the egg/butter mixture.
The ingredients are all combined.
A cookie scoop is used to measure out the dough. The dough is rolled in some sugar and the gets placed on parchment paper set into a 1/4 sheet pan.
A finished tray of cookie dough, 1 of 3.
The first tray is on the top shelf of the Adjustable Rig which has been stabilized at 300 degrees. The AR is set up with the pizza stone at level 1.5 a sliding oval-grid at Level 4.5 and a D-grid at Level 6.
Midway through the tray of cookies gets moved down to the sliding oval grid at Level 3…
…and a new tray of cookies goes onto the top D-grid at Level 6. This move down and add a new tray of cookies routine continued until all the cookies were cooked.
A batch of cookies on the lower grid is done and the tray on the top grid will move down for the second half of it’s baking time.
The cookie assembly line process continues.
The final batch of cookies is done.
The cookies are on wire cooling racks.
The cookies are cooled and are ready to eat.
These were the best gingersnaps I’ve had and they cooked perfectly on the Adjustable Rig and the Egg.
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The third recipe I made from America's Test Kitchen Christmas Cookies was another big success. It was a rather simple recipe that used grated fresh ginger to give these cookies great flavor. The other wrinkle to this recipe is they had you brown the butter to remove the moisture from the butter. This gave the cookies a great snap when you bit into them. The finished dough was refrigerated for an hour to make it easier to work with. The refrigerated dough was shaped with a cookie scoop & then rolled in sugar. They recipe called for you to use 2 shelves & they had a "formula" for doing trays of cookies assemble line fashion. The cookies spend about 30 minutes in the Egg. The Egg was set up for indirect grilling at 300 degrees using the Adjustable Rig. The end product was crunchy as promised. They had a great spicy ginger flavor with a nice molasses background flavor.
America's Test Kitchen Christmas Cookies: Gingersnaps - Page 19
Indirect Grilled: Using Big Green Egg Kamado Cooker