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

GINGERSNAPS

  Date: March 25, 2014
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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.
Recipe Source:
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King Arthur Flour Website
America's Test Kitchen Christmas Cookies:
Gingersnaps - Page 19
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-733 Remote Read Thermometer
  • 1/4 Sheet Pans x3
  • Cookie Scoop
  • 1/4 Sheet Pan S-S Cooling Rack
  • Wicked Good Weekend Warrior Lump Charcoal