Smoked Potato Salad

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Ingredients
2 pounds Yukon Gold potatoes, washed and dried
2 eggs
1 cup bacon grease, softened, not melted
½ lb. bacon, cooked and diced
Big Green Egg Citrus & Herb Seasoning
½ cup yellow onion, diced
1 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
2 tbsp yellow mustard
2 cups mayonnaise
2 stalks of celery, chopped
1 tbsp chives, chopped

Instructions
Set the EGG for indirect cooking with the convEGGtor at 225°F.

Cover the potatoes completely with warm, soft bacon grease and the Big Green Egg Citrus & Herb Seasoning. Puncture each potato several times. Place the potatoes and the 2 eggs on the Big Green Egg and cook for 2 hours, or until the potatoes are tender in the center. Put the eggs in an ice bath after removing from the EGG.

While the eggs and potatoes are cooking, mix together the onion, vinegar, salt, pepper, mustard, mayonnaise, and celery.

Once cooled, dice the eggs and potatoes and mix with the rest of the ingredients. Top with the chives and enjoy!

The Perfect Steak

The Perfect Steak

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Ingredients
2 steaks, 1-1/2 to 2-inches thick, preferably ribeye or strip
Big Green Egg Ancho Chile & Coffee Seasoning, to taste

Instructions
Trim the steaks of any excess fat. Apply the seasoning to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.

Set the EGG up for direct cooking (no convEGGtor) at 650°F. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.

Place the steaks on the grill and sear for two to three minutes. Carefully open the dome and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.

Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).

Remove the steaks and let them rest for 5 minutes before serving.

Peach and Blueberry Summer Pie

Peach and Blueberry Summer Pie

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Ingredients
¾ cup sugar
6 tbsp all-purpose flour
¾ tsp ground cinnamon
⅛ tsp allspice
4-5 peeled, sliced fresh peaches
1½ cups blueberries
1 tbsp butter
1 egg
2 pie crusts, homemade or store bought
Extra sugar and cinnamon for topping

Method
Set the EGG for indirect cooking with the convEGGtor at 400°F.
Mix sugar, flour, cinnamon and allspice together in a large bowl. Gently fold in
blueberries and peaches.

Pour the filling into an uncooked pie crust. Cut the butter into small pieces and
distribute evenly over the top of the filling.

Use the second pie crust to create a lattice and cover the pie. Lightly brush the lattice
with one beaten egg. Sprinkle sugar and cinnamon over the pie.

Cook at 400°F for 30 minutes; reduce the heat to 375°F for an additional 25 minutes.
Let the pie set for about 4 hours before eating.

Grilled Fish Tacos with Fresh Peach Salsa

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Ingredients

Salsa:
1½ cups diced fresh peaches
1 firm, but ripe avocado, diced
¼ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
½ small jalapeño, minced
juice of 1 lime, about 3 tablespoons

Fish:
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon ground coriander
2 teaspoons olive oil
1½ pounds fresh salmon, halibut, catfish, or your favorite fish

Corn tortillas
Lime wedges

 

Instructions

Combine salsa ingredients in a medium bowl and refrigerate until ready to use.

Set EGG for direct cooking at 400°F.

In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled cooking grid for 3-5 minutes per side until cooked to your liking. Char tortillas on cooking grid, about 10 seconds on each side.

Serve tacos with fresh salsa and desired toppings. (cheese, lettuce, sour cream, etc.)

Slow-Roasted Leg of Lamb


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Ingredients

1 (5 to 6-pound) leg of lamb
5 cloves garlic, thinly sliced
20 (1-inch) pieces fresh rosemary
1⁄4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Set the EGG for direct cooking at 300ºF.

Using a small paring knife, make about 20 (1-inch) cuts evenly all over the lamb. Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper.

Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 21⁄2 hours, until your thermometer registers 140ºF. Remove the pan from the heat and let cool for 10 minutes.

Carve the lamb, transfer to a platter, and serve immediately.

Beer-Marinated Pork Tenderloin with Charred Corn-Cheddar Relish

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Ingredients

Marinade
1 (12-ounce) bottle Ale
½ cup maple syrup
¼ cup fresh lime juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 pork tenderloins (about 2 pounds total)

Relish
1 ½ cups fresh corn kernels (or frozen corn kernels, thawed)
½ cup finely diced jarred roasted red bell peppers
½ cup finely diced Cabot Sharp Cheddar
¼ cup chopped fresh cilantro or parsley
2 tablespoons olive oil
1 tablespoon fresh lime juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions

To make pork
In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight. Remove tenderloins from marinade, shaking off excess. Set EGG for direct cooking at 500°F/260°C. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side.

Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C). Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish.

To make relish
Place large nonstick or cast-iron skillet on EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).

Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork. Makes 8 servings

Big Green Egg Baked Apple Roses

Big Green Egg Baked Apple Roses

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Ingredients

2 large apples
Juice of half a lemon
2 tbsp brown sugar
¼ cup butter, melted
1 tsp ground cinnamon
¼ tsp nutmeg
1 sheet puff pastry, thawed
1 egg
2 tsp water
¼ cup powdered sugar

Method

Set the EGG for indirect cooking at 400°F. Cut the apples into about 1/8-inch slices and sprinkle with lemon juice to prevent browning. Microwave the apple slices for 45 seconds or until they are soft and pliable. Roll the puff pastry sheet into a 9×12 inch rectangle with an 1/8-inch thickness. Cut 6 2-inch wide
strips of dough.

Mix the sugar, cinnamon, and nutmeg together. Spread the melted butter over the dough and top with a generous amount of the sugar mixture. Place apple slices along one long edge of the dough, about ¼ inch beyond edge of dough, overlapping slices slightly. Fold the bottom of the dough over the apples to secure them.

Beat the egg and water together and paint the surface of the dough with the egg wash. Sprinkle the apples and dough with more of the sugar mixture. Roll the dough to form the rose shape. Seal the roll with the end of the dough strip. Repeat for all the dough strips and place in a prepared muffin tin.

Bake for 45 minutes, or until the apples are golden. Sprinkle with powdered sugar and let cool 5 to 10 minutes. Serve warm.

Takeo Spikes’ Ribs

Takeo Spikes’ Ribs

Print recipe here!

Ingredients
Ribs
Your favorite BBQ Rub
Yellow mustard
Apple juice

Instructions
Remove ribs from the fridge and begin prep work. This will take about 30 minutes to an hour.

Remove the membrane, which is a thick plastic-like skin over the boney part of the ribs. Removing this allows the smoke to penetrate the meat better. Pry up on the membrane using a knife or other sharp utensil. Then grab the membrane with a paper towel and pull it clean off.

Then apply a light coating of yellow hot dog mustard to the bony side of the ribs to help the rub to stick real good. Once the bony or bottom side of the ribs are coated with mustard and rub. Flip them over and do the same with the top side. Add a light coat of mustard then sprinkle on the rub. Not too thick but enough to cover the ribs real good. Once the ribs are coated on both sides with rub and mustard, leave them there to go get the EGG ready.

Make sure you have plenty of lump charcoal in the fire bowl. Fill it up to the top of the bowl, which is an inch or two above the air holes. Place the convEGGtor in place with the legs facing up then place the grate on top of that. If you are worried about the drippings on your convEGGtor, you can place a drip pan on it or some foil which can be easily thrown away when you’re finished cooking.

After the coals have been burning for about 7 minutes, close the dome and leave the bottom and top vents all the way open until the EGG reaches about 230°F/110°C. While the EGG is heating up, go ahead and get the ribs and place them on the grate bone side down.

Once the EGG reaches 230°F/110°C, adjust the vent at the bottom and the top to hold this temperature. For me, that means the daisy wheel at the top is only slightly cracked open at about 20% open and the bottom vent is open about ¾ of an inch or so.

This is where the 2-2-1 method of making the ribs tender really starts. Start a timer or just make note of the time because the ribs will only stay in this current configuration for 2 hours.

Once 2 hours are up, the ribs should be wrapped in heavy duty foil or an easier method is to place them in a large foil pan with foil covering the top tightly. Then place back on the EGG. Some folks put (only a little) apple juice down in the pan to create more steam and flavors. It is this steaming action that super tenderizes the ribs.

This is the 2nd step in the 2-2-1 method and lasts 2 hours, just like the first step. After 2 hours have expired with the ribs in foil or in the covered pan, remove them from the pan or foil and place them once again directly on the grates for 1 hour.

When they come out of the foil or pan, they look wet and there is no crust to speak of. The last hour on the grates dries the top a little and develops the crust on the outside that is usually desired. This is the last step and when the hour is up, the ribs are ready to slice and eat.

You will pull them off at 185-190°F/85-87°C internal temp in between the bones.

ARE YOU GRILLING FOR SUPERBOWL?

Are you grilling for Superbowl? Try this recipe!

Smoky Grilled Chicken Wings

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Ingredients

  • Smoked Paprika Chimichurri (ingredients below)
  • Marinated Chicken Wings (ingredients below)

Instructions

Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C.

Place marinated wings (instructions below) on a flat tray and season to taste with sea salt. Place the wings on the EGG in a single layer to begin cooking. Allow the skin to begin crisping on one side, then flip and close the lid of the Big Green Egg 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.

Smoked Paprika Chimichurri Ingredients

  • 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 Oil
  • 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

Smoked Paprika Chimichurri Instructions

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 Ingredients

  • 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

Marinated Chicken Wings Instructions

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.

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!

Ingredients

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

Instructions

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.

Finish:

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.