Happy New Year!!

Planning a New Years feast? Do it on the Big Green Egg!!

Try these three recipes on the grill. Make this New Years party the best yet!!

If you decided to try Big Green Egg’s New Years feast, please share your comments and pictures with us. We want to know what you think about the recipes and how you liked them. Happy New Years!!

Famous Dave’s Five Star BBQ Sticky Ribs

“Turn your backyard into the best rib joint in town with the Big Green Egg and these mouth-watering BBQ baby back ribs.” -Famous Dave


  • 4 racks loin back ribs
  • 1⁄2 cup (120 ml) melted hickory bacon grease
  • Yellow mustard
  • BBQ Sticky Ribs Marinade, Rib Rub and Frosting (recipes below)


Prepare ribs by pulling the membrane off the bone side. Start on the small end of the rack and work your thumb under the membrane (or use a butter knife). Once you have enough membrane to get a firm grip…grab it with a paper towel, and in one good pull jerk the membrane off the rack.

Prepare BBQ Sticky Ribs Marinade. Place one rack in each of four separate resealable bags with marinade. Be careful the sharp ends of the bones don’t puncture the bags. Seal the bags and place in the refrigerator for 12 hours.

At 7 hours turn ribs over; at 12 hours remove ribs from marinade and rinse under cold water; pat dry with paper towels. Rub both sides of ribs with a light coating of yellow mustard. Dust ribs evenly with Rib Rub and set for one hour to let the juices start mixing with seasonings.

Set the EGG for indirect cooking (with the convEGGtor) at 250°F/121°C. Place soaked hickory, apple or cherry wood (Dave’s favorite) chips on the charcoal. Place a Drip Pan on the convEGGtor and fill with 2 inches (5 cm) apple juice. Drizzle the ribs with melted hickory bacon grease and place on the grate. After 2 hours, remove ribs; they should be a beautiful mahogany color.

Cover a sheet pan with aluminum foil. Place ribs on the foil and generously brush ribs with BBQ Sticky Ribs Frosting. Pour 1⁄2 cup (120 ml) apple juice into the bottom of the sheet pan. Next, create a foil tent over the ribs making sure the ribs do not touch the top of the foil. Place pan back in the EGG and cook 1 1⁄2 to 2 hours at 300°F/149°C until the ribs are tender. When you pick ribs up with your tongs, they should bend easily. Re-foil ribs and keep covered with a heavy towel to keep warm until you are ready to caramelize the sauce on your ribs. You do not want the ribs to be sitting out and losing their moisture.

While the ribs are resting, raise the temperature of the EGG to 600°F/316°C. You will need a hot grid to caramelize sauce on ribs. Baste ribs with sauce and place on the hot cooking grid (Dave suggests you wear heat-resistant gloves like the Pit Mitt BBQ Glove.) Once the sauce starts to caramelize, turn over and slather with more sauce. With this last step, you are charring the sauce and building up layers of delicious flavors on your ribs. Don’t over-char your ribs or they will taste burnt…know the difference! When the ribs look beautifully caramelized, remove them from your EGG. Slice into single bones and serve with extra sauce.

Deliciously serves a party of 6

BBQ Sticky Ribs Marinade Ingredients

  • 2 cans frozen apple juice concentrate, prepared with 2 cans of purified water
  • 4 Tbsp (72 g) canning salt (Dave prefers Morton’s green box)
  • 3 Tbsp (45 ml) Wright’s Liquid Smoke
  • 4 Tbsp (60 ml) Frank’s Hot Sauce

BBQ Sticky Ribs Marinade Instructions

Mix ingredients together and equally divided into 4 two-gallon bags (turkey roasting bags work, too.)

Sticky Ribs Rub Ingredients

  • 1⁄2 cup (120 ml) fine sea salt
  • 1⁄4 cup (60 ml) Kosher salt
  • 1⁄3 cup (80 ml) Maple sugar
  • 1⁄3 cup (80 ml) dark brown sugar
  • 1⁄4 cup (60 ml) Turbinado raw sugar
  • 2 tbsp (30 ml) granulated onion powder
  • 1 tbsp (15 ml) granulated garlic
  • 1 tbsp (15 ml) paprika
  • 1 tbsp (15 ml) fresh ground pepper
  • 2 tsp (10 ml) celery seed
  • 2 tsp (10 ml) dry rosemary (grind in coffee grinder)
  • 1 tsp (5 ml) cayenne pepper

Sticky Ribs Rub Instructions

In a bowl, add all ingredients and blend together. Note: when grinding dry rosemary, don’t grind into fine powder; grind just long enough to break it up into a coarse ground powder.

BBQ Sticky Ribs Frosting Ingredients

  • 2 cups (475 ml) Famous Dave’s Rich & Sassy BBQ Sauce
  • 2 cups (475 ml) Open Pit BBQ Sauce
  • 1⁄2 cup (120 ml) dark brown sugar
  • 12 oz (355 ml) Smucker’s Apricot Preserves
  • 1⁄4 cup (60 ml) Frank’s Hot Sauce
  • 2 oz (60 ml) Kahlua Liqueur
  • 1⁄2 oz (15 g) semisweet chocolate

BBQ Sticky Ribs Frosting Instructions

In a pan, add all ingredients. Blend together and heat up until the sauce simmers and the chocolate melts and is incorporated into the sauce. Remove from heat and cool. I call my BBQ sauce “Frosting” because it’s so tasty you’ll want to lick it all up!


Grilled Romaine with Maytag Blue Cheese

If you’ve never grilled a salad before, you have to try this!

If you decided to try Big Green Egg’s New Years feast, please share your comments and pictures with us. We want to know what you think about the recipes and how you liked them. Happy New Years!!


  • 1 package hearts of romaine lettuce
  • Olive oil
  • Kosher salt
  • Black pepper, freshly ground
  • Red wine vinaigrette
  • Maytag Blue Cheese


Set the EGG for direct cooking, without the convEGGtor and stabilize at 400°F/204°C.

Rinse romaine and cut in half lengthwise, leaving the base of the romaine to hold leaves together while grilling. Drizzle the inside of the romaine with olive oil then lightly sprinkle the inside with salt and pepper. Grill the romaine cut side down for about 2-3 minutes. Remove from grill. Add blue cheese crumbs. Top with your favorite vinaigrette.


Parmesan Grilled Corn

If you decided to try Big Green Egg’s New Years feast, please share your comments and pictures with us. We want to know what you think about the recipes and how you liked them. Happy New Years!!!

Recipe adapted from Food and Wine


  • 6 Tablespoons of Roasted, Garlic, Basil, and Parsley Banner Butter
  • ½ cup of freshly grated Parmesan cheese
  • 4 ears of corn
  • Vegetable oil, for the grill
  • Kitchen twine


Light your EGG. Set to 400ºF/204ºC. While waiting, take your Roasted Garlic Basil and Parsley Banner Butter out of the fridge to soften and grate a ½ cup of parmesan cheese. Pull husks back from each ear of corn and remove silks. Using kitchen string, tie husks together at the end of each ear to form a handle. Lightly brush your EGG with oil. Grill corn over a medium/hot flame, turning frequently for about 5 minutes (or partially cooked). Brush with softened Banner Butter and sprinkle with parmesan cheese. Continue grilling, rotating frequently, and brushing with more butter until corn is a deep brown and tender. Serve with remaining parmesan cheese.

Serves 4-6

December’s Recipe of the Month!!!

Country Christmas Feast

This Christmas, try Mona Lisa’s Glazed Smoked Ham with these 3 fabulous sides and Doug’s Peach Cobbler for dessert for a southern, country Christmas.

Please click here Print for the directions and ingredients for each recipe.


Mona Lisa’s Glazed Smoked Ham!!


  • 1 ham, 10-12 lbs
  • 1 20 oz. can round sliced pineapple
  • 1 jar maraschino cherries
  • 2 boxes brown sugar


Set your Big Green Egg up for indirect cooking at 350°F/177°C. Line a 9×13 baking pan with aluminum foil.

Rinse ham with cold water, pat dry, and set aside. Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next, add the pineapple to the ham putting a cherry in the hole of each pineapple round. Then pour the glaze over the ham.

Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min.

Let stand for 30 minutes, slice and ENJOY!!!


Stuffed Mushrooms


  • 24 oz whole white mushrooms
  • 1 package Italian sausage (5 links)
  • 1 package extra sharp cheddar cheese, cut into small cubes
  • 4-6 garlic cloves, finely chopped
  • Dried parsley

Stuffed Mushrooms Instructions

Set your Big Green Egg up for indirect cooking at 350°F/177°C.

Clean mushrooms under running water. Pat dry, remove stems and brush with olive oil (set aside).

Cook the sausage on your Big Green Egg for 30-45 min until done (160-degree internal temp). Remove sausage and let cool then finely chop.

Stuff each mushroom with the sausage first, then top with garlic, then add the cube of cheese, then a sprinkle of parsley. Place mushrooms on a perforated grid and cook for 30 minutes. Remove and let cool for 5 minutes and ENJOY!


Doug’s Peach Cobbler


  • (2) 29oz. cans of peaches with heavy syrup
  • 1 cup pineapple bits
  • ½ cup tapioca
  • 1 box cake mix
  • 1 ¼ cup brown sugar
  • ¼ stick unsalted butter
  • Big Green Egg Dutch Oven

Doug’s Peach Cobbler Instructions

Set your Big Green Egg up for indirect cooking at 350°F/177°C.

Pour the 2 cans of peaches with heavy syrup into your seasoned Big Green Egg Dutch oven. Next, pour in pineapple tidbits over peaches. Then add the tapioca over the pineapple. Follow this with the cake mix and then brown sugar. Top the brown sugar with thinly sliced unsalted butter.

Place lid on your Big Green Egg Dutch Oven and cook for 45 minutes. Remove from the Big Green Egg let cool for 15 minutes and ENJOY!!!


Jannie Mae’s Country Cornbread


  • 3 cups cornmeal
  • 1 egg
  • 2 ¼ cups buttermilk
  • ½ cup canola oil

Jannie Mae’s Country Cornbread Instructions

Set your Big Green Egg up for indirect cooking at 350°F/177°C.

In a large bowl mix the cornmeal, egg, buttermilk, and sugar. You are looking for a nice firm consistency; not dry or too wet (Remember you can add but you can’t take away). Add oil to the skillet and let it get hot (about 15 minutes). Then add the ½ cup canola oil to the cornbread mixture and mix. Pour the cornbread mixture into the skillet and cook for 30 minutes or until golden brown.

Let cool for 15 minutes and ENJOY!!!


Country Collard Greens


  • 6-8 bunches collards
  • 2 large sweet yellow onions, chopped
  • 4-6 garlic cloves, chopped
  • 8-10 smoked turkey butts
  • 3-4 turnip roots, chopped
  • ¼ cup crushed red pepper
  • ½ tbsp kosher salt
  • ½ tbsp black pepper
  • ½ tbsp cayenne pepper
  • ¼ ts habanero pepper
  • Jacks Old South or your favorite rub
  • Garlic powder
  • 2 large shallots, chopped

Country Collard Greens Instructions

Set your Big Green Egg up for indirect cooking at 350°F/177°C.

In your Big Green Egg Dutch Oven add all of the ingredients except the collards. Cover with water making sure to cover the turkey butts (about 8 cups). Boil down by half or until the turkey butts are falling off the bone. Remove turkey butts and when cool remove the meat and discard the bones. Place turkey meat back in Dutch Oven. At this point, it is important to taste your base to make sure it is to your satisfaction.

Slowly add the collards to the base using a wooden spoon to work the greens. Note: Do not add additional water during this process – let the greens cook down (about 30 minutes). Continue to add greens using the same method until all of the greens are in the Big Green EggDutch Oven. Cook for an additional 90 minutes and check for tenderness.


If you decided to try Big Green Egg’s Country Christmas Feast, please share your comments and pictures with us. We want to know what you think about the recipes and how you liked them. Happy Holidays!!!

November Recipe of the Month!!


Please try our newest Big Green Egg recipe to make your Thanksgiving a tasty one!! Once you try this brined smoked turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more smoking wood chips in increments during cooking. Recipe courtesy of Kevin Rathbun.


  • 16 cups (1 gallon) water
  • ½ cup firmly packed brown sugar
  • Rind of 1 navel orange
  • 3 sprigs rosemary
  • 1 cup kosher salt
  • 3 yellow onions, quartered
  • 1 garlic head
  • 1 (12-pound) turkey
  • 2 lemons, quartered
  • 10 sprigs thyme
  • 10 sprigs sage
  • 1 cup chopped potatoes
  • ¼ cup olive oil
  • Freshly ground black pepper
  • Garlic powder


Set your Big Green Egg for indirect cooking at 350ºF/177ºC. (but don’t add the convEGGtor until you add the smoking chips)

Pour the one gallon of water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Make sure to rinse your turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, make sure and turn the turkey periodically so the whole turkey gets brined.

Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, add the ConvEGGtor, legs up, in the Big Green Egg. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the ConvEGGtor and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant-read thermometer registers 165ºF/74ºC.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.

Serves 8

Mo Knows October and Light The Night Walk

E-Konomy Pool Service & Supplies is partnering with the Leukemia & Lymphoma Society’s (LLS) Light The Night Walk.

The Leukemia & Lymphoma Society’s (LLS) is the largest voluntary health agency dedicated to finding cures for leukemia, lymphoma, myeloma and other blood cancers. To date, LLS has invested more than $1 billion in cutting-edge research to advance therapies while providing support and advocacy programs that have helped millions of patients navigate their treatments and access quality, affordable and coordinate care. Thanks to research, survival rates for patients with many blood cancers have doubled, tripled and even quadrupled since the early 1960’s.

Our participation will help LLS’s mission:

To cure leukemia, lymphoma, Hodgkin’s disease and myeloma, and improve the quality of life of patients and their families. Steve’s survival is in no small part due to the LLS program.

If you would like to walk with our team or donate money, please call Kristi at 325-6427 ext.7121.

By joining the team, you’ll enjoy a wonderful experience, celebrating and commemorating lives touched by cancer.

There will be free food, activities for the kids and a casual one-mile walk.

Visit our tent, at the event for snacks and goodies.


October Recipe of the Month

BBQ Pork Pluma with Butternut Pumpkin

Please try this recipe and let us know what you think!
Recipe courtesy of Chef Paul Froggatt. You can read more about Paul on page 14 of the Lifestyle Magazine.

“Pluma,” which is Spanish for feather, is a lean, feather-shaped cut of pork. Butternut squash is known as butternut pumpkin in New Zealand and Australia.


    • 6.5 lb (3 kg) pork pluma
    • Pork Marinade Ingredients
    • 2 basil leaves
    • 1 sprig of thyme
    • ½ sprig of rosemary
    • 1 sage leaf
    • 2 bay leaves
    • Zest of 2 lemons (blanched and chopped)
    • 2 garlic cloves, sliced
    • 1 cup (240 ml) olive oil
    • 2 tsp (10 ml) sea salt
    • 1½ tsp (8 ml) black pepper
    • 1 tbsp (15 ml) caraway seeds
    • Pork Marinade Instructions

Take all the herbs and lightly chop them together, toast the black pepper and the caraway seeds in a pan. Season the pork with all of the ingredients and marinate for 3 to 4 days ideally, but at least overnight. Before roasting, remove the herbs.

Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C.

Slice the pork into the desired serving size, and roast on the EGG for 30 to 45 minutes, turning about every 10 minutes. A few damp sage and rosemary sprigs added to the charcoal at this point will add to the taste of the pork.

Roasted Butternut Pumpkin Ingredients
One butternut pumpkin
Olive oil
Salt and pepper
Roasted Butternut Pumpkin Instructions

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Cut the neck off of the pumpkin and use the round base of the pumpkin for roasting in the EGG; the rest you will use to make pickled pumpkin and pumpkin puree (scan the QR code below). Slice the base into ½ in (12 mm) rounds. Rub the tops of the rounds with a little bit of olive oil; season with salt and pepper. Place on the cooking grid and roast for 45 minutes until nice and roasted … be careful not to overcook them.

When you try this recipe, please share your results!! We would love to know how it turned out and what you thought about the recipe!!

September Recipe of the Month!!

You can use this seared tuna recipe for tuna poke!

Please try this recipe and let us know what you think!

2 ahi tuna steaks
¼ cup soy sauce
1 teaspoon cornstarch
¼ cup pineapple juice
¼ cup honey
1 teaspoon sriracha
2 tablespoons sesame seeds, toasted

Set the EGG for direct cooking to 500°F/260°C. Mix soy sauce and cornstarch until smooth. Add pineapple juice, honey, and sriracha. Place the pot on the stove over medium heat and bring to a boil. Reduce heat and simmer 3-4 minutes until the thickened. Remove from heat.

Heat Big Green Egg Cast Iron Skillet and add oil. Sear tuna steaks 1-2 minutes, brushing each side with sauce mixture after searing. Garnish with sesame seeds.

When you try this recipe, please share your results!! We would love to know how it turned out and what you thought about the recipe!!