Evilo Blog

Chrissy's Fantastic Fritters

Chrissy's Fantastic Fritters 0

These lemon and blueberry fritters make the perfect addition to any get together! 


1 1/2 cups all purpose flour 
1/2 cups granulated sugar 
2 tsp. baking powder 
1/2 tsp. Fleur de Sel sea salt 
4 1/2 tbsp. Meyer Lemon infused olive oil 
1 large egg 
1 tsp. vanilla extract 
2 (5.3 oz.) containers of Blueberry greek yogurt 
1 cup fresh (or frozen) blueberries 

Ingredients for Glaze:

2 cups powdered sugar 
1/3 cup milk 
2 tsp. blueberry jam or blueberry infused balsamic vinegar


1. Preheat oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, making powder, and salt. 
3. In a small bowl, whisk together the olive oil, egg, vanilla extract, and the yogurt. Add the yogurt mixture to the flour mixture and stir until combined. Fold in the blueberries. 
4. Scoop batter evenly into prepared muffin pan, filling each cup until almost full. Bake for 15 minutes or until they just start to turn brown on top. 
5. Remove the fritters from the oven and turn the broiler on HIGH. Line a baking sheet with parchment paper and transfer the fritters to the baking sheet. 
6. In a small bowl, whisk together the powdered sugar, milk, and blueberry jam until smooth. 
7. One fritter at a time, dip the top into the glaze and sit it upright back on the baking sheet.
8.Once all fritters have been dipped, place them back in the oven and let broil for 3-4 minutes. Once the fritters start to brown, remove them from the oven. 
9. Brush remaining glaze over the top of the fritters and let them cool for 15 minutes. 
10. Serve with your favorite cup of coffee and ENJOY!
Smokedelic Chili Baby!

Smokedelic Chili Baby! 0

A mouth-watering, smoked chili the whole family will love.


2 lbs. ground beef 
3- 14.5 oz. cans of diced tomatoes 
1- 15.5 can of dark kidney beans 
1- 16oz. can of pinto beans 
1 large white onion, diced 
1 red bell pepper, diced 
1 green bell pepper, diced 
3 roasted red chilis, diced 
1 tsp. Fleur de Sel sea salt 
3/4 cups Italian Lambrusco Red Wine Vinegar 
3 cloves Chipotle marinated garlic, diced 
1 tbs. Garlic infused olive oil 
4 tbs. Blackened Seasoning 
2-3 Hickory smoking chunks 


1. Fire up your Big Green Egg to 250 degrees. 
2. Once your Egg has reached 250 degrees, add your hickory smoking chunks and place your convEGGtor inside. 
3. Once your grill has reached 250 degrees with the convEGGtor in place, place your Dutch oven on your cooking grate. 
4. Add your garlic olive oil and onions to the dutch oven. Saute for 2-3 minutes, then add your bell peppers, roasted chilis, and your garlic cloves. 
5. Once the vegetables are soft, add salt and pepper to taste, then bring to a simmer. 
6. Add your Lambrusco vinegar, pinto beans, kidney beans, and diced tomatoes. Stir until combined. 
7. Knead the ground beef and blackened seasoning together, then roll into a large ball.
8. Place a perforated cooking grid on top of your dutch oven, then place your meatball in the center of your perforated cooking grid. 
9. Smoke at 250 degrees for about 3 hours, or until the meatball reaches 140 degrees internally. 
10. Remove the meatball and perforated cooking grid. Chop your meatball into small chunks, then add it to your dutch oven. Stir until combined. 
11. Smoke for an additional hour, stirring occasionally. 
12. Top your chili with shredded cheese or chives, serve, and ENJOY!
Easy Peasy Cheesy Straws!

Easy Peasy Cheesy Straws! 0

A quick and easy addition to any meal!


1/2 cup butter, softened 
2 cups shredded cheddar cheese 
1 and 1/4 cups all purpose flour 
1/2 teaspoon salt 
1/4 teaspoon cayenne pepper 


1. Heat your EGG to 350 degrees, convEGGtor in place.
2. In a large bowl, beat your butter with a hand mixer until light and fluffy. 
3. Gradually add the shredded cheese and beat until blended. 
4. In a separate bowl, sift the flour, salt, and cayenne pepper together. 
5. Gradually add the flour mixture to the cheese mixture until a dough forms. 
6. Lightly grease a baking sheet. Set aside. 
7. Roll out your dough, and then cut it into strips. If you have a pastry bag, you can use that and pipe your cheese straws directly onto your baking sheet. 
8. Place your strips about one inch apart on your baking sheet. 
9. Bake for 15 to 18 minutes, or until the strips are lightly browned. 
10. Let your strips rest for about 5 minutes before removing them from your baking sheet. 
11. Mix up a dip, or throw them on a plate alongside some burgers and ENJOY!
Drunken Jerky

Drunken Jerky 0

Whiskey and Beef: A Match Made In Heaven


1/2 cup Brown Sugar 
1/2 cup Jack Daniels Tennessee Whiskey 
1/2 cup soy sauce 
1/2 cup Italian Lambrusco Red Wine Vinegar 
1 tablespoon Worcestershire sauce 
4 drops liquid hickory smoke 
Round Eye Roast 
4-5 Hickory Smoking Chunks


1. Take your roast and cut in in half lengthwise, then proceed to take each half and cut it into strips, about 1/6" pieces. Set aside. 
2. In a gallon freezer bag, add all of your ingredients (minus the meat strips) and mix throughly. Allow mixture to rest for at least 10 minutes. 
3. Add the meat strips to the ziplock bag and mix until all strips are throughly coated.
4.Remove the air from the bag, seal it, and then place it in the refrigerator for 24 hours to allow the meat to marinate. While the meat is marinating, be sure to work it around in the bag every few hours so the marinade is fully incorporated. 
5. Take the Stainless Steel Cooking Grate off of your Big Green Egg. Set aside. 
6. Add the charcoal to the Big Green Egg and open the vents. Once the grill has reached around 350 degrees, close your vents to about a 1/4" opening, add your smoking chunks, and allow the temperature to come down. The target dome temperature is between 180 and 200 degrees. Anything over 210 degrees and the meat will cook too fast. 
7. Take your Stainless Steel Cooking Grate and lay the meat strips on it. Once the strips has been laid out, place the Grate inside of the Egg. 
8. Every hour to hour and a half, flip and rotate your jerky pieces so that all the pieces cook evenly. 
9. Your jerky should take 5 and a half to 6 hours to finish. You will know that the jerky is done when a slice is bent and it cracks, but doesn't break apart completely. 
10. Once you've finished your jerky, let it cool and then place it in ziplock bags for storage. The shelf life of your jerky is about a week unless you vacuum seal it. 

Baby Boomers

Baby Boomers 0

These baby potatoes are BOOMING with flavor!


2 quarts of water 
2 tbsp. Fleur De Sel Sea Salt 
1/2 tsp. baking soda 
2 lbs. baby potatoes, washed and halved 
3 tbsp. White Truffle infused Olive Oil 
3 tsp. Italian Black Truffle infused Sea Salt 
1 clove Riesling Marinated Garlic, minced 
Black Pepper to taste 



1. Set your EGG to 450 degrees, convEGGtor in place.
2. In a Dutch oven, heat 2 quarts of water until boiling.
3. Add the Fleur De Sel sea salt, baking soda, and potatoes. Stir. 
4. Get your water back to a roiling boil, then reduce to a simmer and cook for about 10 minutes, or until a knife inserted into a potato meets little resistance. 
5. Drain the potatoes and allow them to rest in the Dutch oven for 2-3 minutes, so the extra water can evaporate. 
6. Remove the potatoes from the Dutch oven and place them in a large bowl.
7. In the Dutch oven, mix the White Truffle olive oil, 2 tsp. of the Black Truffle sea salt, the garlic clove, and a pinch of black pepper.
8. Place the Dutch oven back onto the EGG, and stir until garlic clove begins to turn brown. 
9. Add the potatoes to the Dutch oven. Season to taste with the last tsp. of Black Truffle sea salt and pepper if needed. Toss the potatoes until a layer of potato paste has built up.
10. Transfer the potatoes to a Perforated Cooking Grid, spreading them out evenly. 
11. Place them back on the EGG and roast them without stirring for about 20 minutes. 
12. After the 20 minutes, turn all the potatoes with a metal spatula. 
13. Continue roasting the potatoes until they're a deep, golden brown (about another 30 to 40 minutes). Turn them every so often to prevent them from sticking.
14. Remove them from the EGG, top them with a sprinkle of Black Truffle Sea Salt, and Enjoy!
Not Your Grandma's Ice Cream

Not Your Grandma's Ice Cream 0

Take homemade ice cream to a whole new level!


For an Ice Cream Maker:
2 Cups Milk
2 Cups Heavy Whipping Cream
1 Package of The Resident Chef's White Chocolate Snacker Mix

For a Tupperware in the freezer:
2 Cups Heavy Whipping Cream
1 Can Sweetened Condensed Milk
1 Package of The Resident Chef's White Chocolate Snacker Mix


For an Ice Cream Maker

1. Pour your milk, heavy whipping cream, and Snacker Mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into your Ice Cream Maker. 
4. Let mixture churn for 20 to 25 minutes, or until frozen but still soft. 
5. Spoon Ice Cream into a freezer safe container and allow to freeze for an additional 30 minutes to an hour, or until Ice Cream has completely firmed. 
6. Dish it out, garnish it with your favorite toppings, and ENJOY!

For a Tupperware in the Freezer

1. Pour your heavy whipping cream, condensed milk, and snacker mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into a freezer safe container. 
4. Allow to freeze for 1-2 hours, or until Ice Cream has completely firmed. 
5. Dish it out, garnish it with your favorite toppings, and ENJOY!