Smoky Grilled Chicken Wings

Thrill your Super Bowl guest with these amazing wings! The Big Green Egg makes them a simple way to keep game-time good easy and delicious.

Print recipe here!


Smoked Paprika Chimichurri:
⅔ cup Arugula Leaves, tightly packed
1 ⅔ cup Garlic Clove, peeled, finely chopped
¼ cup Rosemary Leaves, tightly packed
2 cup Italian Parsley Leaves, tightly packed
⅔ cup Shallots, finely diced
2 tbsp Sage Leaves, tightly packed
½ cup Oregano Leaves, tightly packed
½ cup Whole Grain Mustard
1 ⅔ cup Extra Virgin Olive Oi
2 tbsp Smoked Paprika
1 tsp Crushed Red Chili Flakes
½ cup Red Wine Vinegar
To taste Sea Salt
2 ⅔ cup Water
½ cup White Wine Vinegar
⅔ cup Lemon Juice

Marinated Chicken Wings:
2 ½ pounds Chicken Wings
1 tbsp Crushed Red Chili Flake
¼ cup White Wine Vinegar
¾ cup Smoked Paprika Chimichurri
To taste Fine Sea Salt


Smoked Paprika Chimichurri:

Finely chop all herbs and greens. Combine all finely chopped herbs in a large mixing bowl. Add
remainder of the ingredients and mix thoroughly. Reserve finished chimichurri in the refrigerator
until ready for use.

Marinated Chicken Wings:

On a clean cutting board with a sharp knife separate the drumette, flap, and wing tip; discard the
wing tips. In a large bowl combine the vinegar, chimichurri, and red chili flakes. Toss the
drumettes and flaps in the chimichurri marinade until well coated and allow to sit in the
refrigerator for 3½ – 4 hours.


Set the EGG for direct cooking (no convEGGtor) at 400°F.

Place marinated wings on a tray and season to taste with sea salt. Place the wings on the EGG in a single layer to start cooking. Allow the skin to begin crisping on one side, then flip and close the lid to allow the wings to slowly bake as the skin renders crispy. Also, closing the lid of the Big Green Egg will allow the wings to develop that signature smoky flavor that is produced during the cooking process.

Maintain a temperature of around 350°F/177°C and check and rotate the wings every 5 minutes to get an even golden brown and crispy skin. The entire process may take anywhere from 20 – 25 minutes. Remove the wings from the heat and place on a wire rack once all the fat is rendered and the skin is evenly crispy and golden brown. Allow to rest for 3 – 5 minutes, then serve.

Prime Rib Roast

Still looking for the perfect main dish for your family’s holiday meal? Take a look at this recipe for a juicy, tender prime rib roast! This is a main course sure to wow your family and guests!

Print recipe here! 


– 1 NorthStar Bison Prime Rib Roast (bison or beef)
– 3-4 garlic cloves, minced
– Olive oil (as desired)
– 3 tbsp NorthStar Seasoning or your favorite seasoning mix or rub


Cover your fresh or thawed roast with olive oil, garlic, and seasoning. Wrap it in foil then let it marinate in the refrigerator for 12-24 hours. Remove it from the refrigerator and its foil 1 hour before beginning to cook.

Set EGG for indirect cooking at 500°F and place meat on a Half-Moon Cast Iron Griddle or a flat cookie sheet to braise for 10 minutes on each side. This should give it the meat a crust to keep it juicy.

Lower the EGG’s temperature to 200°F and set to cook another 40 minutes. Use a meat thermometer to check that its internal temperature reaches at least 140°F (for a rare cook). Remove the roast when it reaches your desired internal coloring then let set for 15 minutes before cutting to serve.

Note: A standing Rib Roast will take a little longer to cook.

Shrimp Tacos

Kick back and relax away from the stress of the week with one of these incredible shrimp tacos! This refreshing recipe can make a great addition to any weekend meal plans, with fresh flavors to ‘wow’ your family and guests!

Print recipe here!

Slaw Ingredients

• 4 cups cabbage
• ¼ cup of apple cider vinegar
• ¼ cup of olive oil
• 2 Tbsp of sugar
• 1 jalapeño, diced
• 1/3 cup of white onion
• 10 sprigs of cilantro, chopped
• Salt to taste
• Pepper to taste

Mix all the ingredients together and refrigerate for about 30 minutes.

Avocado Spread Ingredients

• 1 large avocado
• 1 cup sour cream
• 1 tsp of lime, freshly squeezed
• Salt to taste

Smash the avocado to preferred consistency. Mix all the ingredients together and set aside.

Shrimp Taco Ingredients

• 1 lbs of shrimp, peeled and deveined
• 1 cup tomatoes, diced
• 5-6 skewers, soaked
• 3 Tbsp olive oil
• Big Green Egg Sweet & Smoky Seasoning
• 4-5 Flour or Corn tortillas

Set the EGG for direct cooking without the convEGGtor at 400°F. Skewer the shrimp, drizzle with olive oil and season with Sweet & Smoky Seasoning. Grill for about 3 minutes on each side. Construct tacos with slaw, avocado spread, and shrimp added according to your preferences.

Stuffed Pretzels Recipe

Stuffed Pretzels

We bet you’ll have a hard time eating just one of these delicious, stuffed pretzels! Thankfully, this recipe will give you plenty to enjoy and share.


Print recipe here.

2 cups milk
2 Tbsp yeast
6 Tbsp brown sugar
4 ½ cups flour
4 Tbsp butter-softened
2 tsp table salt
Baking soda
Kosher salt
Mozzarella and provolone cheese


Warm the milk and add to a bowl with the yeast. Let mixture rest for 2 minutes. Mix in brown sugar, 2 cups of flour, and softened butter, then combine. Add in the remaining flour and salt. Lightly flour a surface and knead your dough on it for roughly 10 minutes. Set your dough aside in a warm place for about an hour to let it rise.

Set your EGG for indirect cooking with the convEGGtor at 350°F.

Add some baking soda to warm water and still until it dissolves. Take your dough and punch it to help in deactivating the yeast. Roll a handful of dough out on the floured surface into a rectangle, and ensure it will have room for stuffing. Add your pepperoni and cheeses to add in the middle of the dough, then fold your dough over to encase it. Dunk your stuffed pretzel in the water and baking soda mixture. Place in a skillet or deep dish pizza pan and sprinkle with salt. Bake for 20-30 minutes or until golden brown.

Simply Perfect Ribs

What says “Summer” like a stack of perfectly grilled ribs? Check out this recipe to take advantage of this delicious rendition yourself!


Print recipe here.

– 2 racks of baby back or spare ribs
peach preserves

Rib Seasoning:
4 tbsp paprika
2 tbsp oregano
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp onion powder
1 tbsp dry mustard
2 tbsp cumin
2 tbsp salt


Prepare your EGG for indirect cooking by setting the convEGGtor at 300°F.

Combine all the rib seasoning spices in a bowl and mix well. Remove the membrane from your ribs and trim them as preferred. Apply the seasoning to both sides of the racks.

Place the ribs on the Rib and Roast Rack with the bone side down. Let cook for one hour. Flip the ribs and rotate the rack to its other side. Cook for another hour.

Baste the ribs in your peach preserves then wrap them in aluminum foil. Make sure to wrap tightly, so as not to allow any gaps that would promote steam. Cook for another half hour.

Unwrap the ribs and cook them directly on the grid for an additional 15 minutes to let the glaze set. Allow them to cool for 5 to 10 minutes before serving.

Summer Grillin’ Food, Fun & Sun!

Enjoy the 4th of July with food, fun & family!



Put a twist on the Hamburger this July 4th with the Big Green Egg!


Ingredients (serves 6)

  • 80/20 Ground Beef (80% meat, 20% fat)
  • 2 tomatoes (sliced)
  • Mozzarella cheese (sliced)
  • Prosciutto (sliced)
  • Crumbled blue cheese
  • BBQ rub or season to taste


Set the EGG for direct cooking at 400°F /204°C and cook burgers for 5-6 minutes per side.



Learn more about this versatile cooking device at




Roasted Corn with Cotija Cheese & Chipotle Butter

Roasted Corn with Cotija Cheese & Chipotle Butter

Roasted corn can become the perfect side to your next backyard cookout, great alongside burgers, hot dogs, kebabs, and more! Take a look at this delicious recipe to try out the next time you want to bring some fresh cobs home!


  • 4 ears of corn
  • 8 tablespoons of butter, at room temperature
  • 2 tablespoons of chopped, dried chipotle chiles
  • ¼ teaspoon salt
  • ½ cup crumbled cotija cheese or feta cheese
  • ¼ cup finely chopped cilantro
  • 1 fresh lime, cut into quarter



Set your EGG to bake directly with the convEGGtor at 400°F.

Let your corn soak in a pan of cool water for about an hour. Then, peel the husks back and tie them with twine. Remove the silk and bits. Combine the butter, chiles, and salt and mix. Spread a tablespoon of the mixture evenly across each ear of corn.

Place the corn over the grid with aluminum foil under each to prevent burning and roast it for about 6 minutes, adding the chipotle butter to the ears about every 2 minutes. Then, cook for an additional 6 minutes or until the corn seems tender.

Transfer the corn to your serving tray and spread more chipotle butter over the ears before serving, then sprinkle with cheese and cilantro. Serve with lime wedges.

Learn more here!

Chicken Kebobs Recipe

Chicken Kebobs

Chicken Kebabs, a backyard favorite is marinated with our Citrus & Dill Seasoning and grilled direct on the Big Green Egg over our Natural Lump Charcoal!


  • ½ cup olive oil
  • 2 tbsp Big Green Egg Citrus & Dill Seasoning
  • 2 tsp salt
  • ¼ tsp ground black pepper, or to taste
  • 1 tsp lemon juice
  • 5 boneless, skinless chicken breasts, cut into 1-inch cubes


Recipe courtesy of Amanda Egidio, Big Green Egg Culinary Center

Serves 4


Creamy Citrus & Dill Sauce Ingredients

  • ½ cup sour cream
  • ½ cup yogurt
  • Big Green Egg Citrus & Dill Seasoning, to taste
  • Squeeze of lemon, optional

Creamy Citrus & Dill Sauce Instructions

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

In a medium bowl, stir together the olive oil, seasoning, salt, pepper and lemon juice; let stand for 5 minutes. Add the chicken to the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Combine sauce ingredients together and chill in the refrigerator for 15 minutes.

Thread chicken onto skewers and discard marinade. Lightly oil the cooking grid. Grill skewers for 8 to 12 minutes or until the chicken is no longer pink in the center and the juices run clear. Serve with the Creamy Citrus & Dill Sauce on the side.

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!!!