Planked Twinkies

Planked Twinkies

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!

Recipe courtesy of Ted Reader, from Napoleon’s Everyday Gourmet Plank Grilling (Key Porter Books, 2009). For more information on Ted Reader, visit his website at



  • 8 individual Twinkies, or 4 packages
  • 3⁄4 cup Nutella, or other chocolate hazelnut spread 6 Oreo cookies, smashed into chunks
  • 1⁄2 cup mini marshmallows
  • 1⁄4 cup chocolate toffee pieces
  • 1 regular cedar plank, soaked in water


Set EGG for direct cooking (no convEGGtor) at 275°F/135°C.

Arrange the Twinkies on the plank, Slather the top of the Twinkies evenly with Nutella. Sprinkle with Oreo chunks, mini marshmallows, and chocolate toffee pieces.

Place the plank on the EGG and close the dome. Allow Twinkies to heat and smoke slowly for 15 minutes until marshmallows are golden brown and everything is heated through. Remove from EGG and serve immediately with a big glass of milk.

Makes 4 servings.

Easter Dinner on the Big Green Egg!!!

Garlic, Herb and Lemon Roasted Leg of Lamb

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!




Recipe courtesy of Linkie Marais. You can find out more about Linkie at


  • 1.15 Ib Leg of Lamb (Can be Boneless or with Bone Depending on Preference)
  • 1 Stick Unsalted Butter (Room Temperature)
  • 2 tbsp Fresh Thyme (Chopped Finely)
  • 1/4 Cup Fresh Rosemary (Chopped Finely)
  • 1/4 Cup Fresh Oregano (Chopped Finely)
  • 1 1/2 tbsp Garlic (Chopped)
  • 1/4 Cup Olive Oil
  • Zest of 1 Lemon
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Lemon Juice
  • 1 Extra Lemon
  • 1 Bulb of Garlic (Halved with Skins on)
  • Few Extra Pinches of Salt


Set EGG for indirect cooking at 375°F/177°C.

Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)

Truss lamb to stay together during cooking process and place in a plastic container. Set aside.

In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set 1⁄4 cup of the mixture aside.

Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.

Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).

Roast for 1 1⁄2 hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)

Spoon the drippings onto lamb every 20-30 minutes while it is cooking.

(Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.

Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)


Big Green Easter!!!

Grilled Peeps

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!

These are a fun way to incorporate color and fun into your Easter meal!


  • 2 packs of peeps (or as many as desired to grill)


Set EGG for direct cooking at 200°F/93°C.

Put peeps on a skewer and hold over the EGG as if roasting a marshmallow. They will puff and turn brown. Let them cool before eating.

Scallops, Asparagus, and Artichoke Gratin

Scallops, Asparagus, and Artichoke Gratin

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!

Below is the delicious recipe for Scallops, Asparagus and Artichoke Gratin featured on the front page of our Lifestyle Magazine.



  • 1½ lbs U10 sea scallops
  • 8 tbsp unsalted butter, divided
  • ½ cup finely chopped shallots
  • 6 tbsp all-purpose flour
  • 2 cups cream
  • 1 cup milk
  • 1½ cups shaved parmesan cheese, divided
  • 2 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp lemon zest
  • ½ tsp crushed red pepper
  • 2 pounds asparagus, trimmed and blanched
  • 2 (15 ounce) cans artichoke hearts, drained
  • 4 tbsp panko bread crumbs
  • ½ cup crumbled bacon


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

Melt 4 tablespoons butter in a Big Green Egg Cast Iron Skillet; add scallops and cook until almost opaque and slightly browned, turning once. Remove from the skillet.

Add the remaining butter and shallots; cook, stirring occasionally about 5 minutes until tender. Stir in flour, cook for one minute. Gradually stir in milk and cream; cook 3 to 4 minutes until thickened. Stir in 1 cup cheese, salt, pepper, lemon zest and red pepper.

Add asparagus and artichokes, stirring to coat; cook 10 minutes. Add scallops, top with bread crumbs and bacon; cook 3 to 5 minutes more.

Makes 6 servings

St. Patrick’s Day Corned Beef and Cabbage on The Big Green Egg

big green egg logo image


Corned Beef and Cabbage

If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!



  • 3 pounds corned beef brisket with spice packet
  • 1 can or bottle Irish Stout
  • 10 small red potatoes
  • 5 carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges
  • 2 bay leaves


Set EGG for direct cooking (no convEGGtor) at 450°F/232°C. Place the corned beef in the Dutch oven and cover with water and the stout; add the spice packet that came with the corned beef and cover. Place on the cooking grid and bring to a boil, then reduce the temperature to 350°F/177°C. Simmer approximately 50 minutes per pound or until tender.

After two hours, add whole potatoes and carrots, and cook for 15 minutes. Add cabbage and cook for 15 more minutes. Remove meat and let rest for 15 minutes.

Place vegetables in a bowl and cover with some of the broth. Slice meat across the grain and serve with warm bread.