Cooking on the Big Green Egg® opens up the possibilities for backyard grill enthusiasts to become outdoor culinary masterminds! We’ve curated a list of our top 30 Big Green Egg-sclusive Recipe’s from around the web to get you jump started on your quest to become the grilling guru of the whole block. Be prepared to bask in the glory that is neighbor envy!
Big Green Egg—Sliders Recipe
- 2 lbs. ground beef
- Favorite burger seasoning (We used pepper, minced onion, garlic, and a little parmesan.)
- Package of dinner rolls
- Favorite burger toppings
- Big Green Egg slider basket (optional)
Mix the ground beef with the seasonings and form into balls. Fire the Big Green Egg up to 425 degrees. Set up for direct cooking. Fill the Big Green Egg slider basket with the ground meat. Place the filled basket into the Big Green Egg and grill for about 15 minutes. Always cook burgers to well-done. Brown the ready-to-serve rolls, per instructions. Serve on a platter with your favorite fixins’.
Big Green Egg Whole Fryer Chicken
- Whole Chicken
- 2 tbsp olive oil
- 1 garlic clove diced
- 3 tbsp thyme
- 3 tbsp rosemary
- Apple wood chunks (about 1 cup)
- 1 cup of chicken broth
- 1 cup of water
1. Place Big Green Egg charcoal in grill. Start fire and bring to about 300 degrees in grill. 2. Soak Apple wood chunks in water for about 15-20 minutes then place in with charcoal. 3. Dice garlic, thyme and rosemary. 4. Rinse chicken and pat dry with paper towels. 5. Olive oil entire chicken. 6. Season with salt and pepper. Place twigs of fresh thyme and rosemary inside chicken. 7. Take diced garlic, thyme, and rosemary and put all over it. 8. Place on Big Green Egg, with plate setter under with a drip pan. 9. In drip pan place chicken broth and water. 10. Cook on Big Green Egg for about 2.5-3 hours until internal temperature is 165 degrees.
Al’s BBQ Brisket
- 1 whole brisket, fat trimmed to 1/4 inch thick (about 10 pounds)
Al’s BBQ Rub:
- 6 tablespoons light brown sugar
- 2 tablespoons ground chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 1 teaspoons ground cinnamon
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cayenne
Mix all rub ingredients together. Rub each side of brisket with about 1/2 cup rub. Do this the night before if time allows. Prepare the grill or smoker for long-term cooking. Place brisket fat side up onto grill and close lid. Keep temperature between 275 – 325F, and let brisket cook low and slow, about 8 hours.
Smoked Brisket Flat on Big Green Egg
- A layer of Killer Hog’s The BBQ Rub
- Course ground Montreal Steak Seasoning
Remove the flat from the packaging and rinse under cool water. Drain any excess water and pat dry with a paper towel. Remove any excess fat from the meat (top) side and any aging from the outer edges. I don’t trim any of the fat from the bottom because it acts as a natural insulator keeping the flat moist. Now it’s ready for a good dose of seasoning on this Smoked Brisket Flat. For brisket I use a 3 step seasoning method. First it gets a good dose of my AP rub on all sides. I keep a batch of this on hand in my kitchen because it’s great on everything. Here’s a quick recipe for making AP. Next the Smoked Brisket Flat gets a layer of Killer Hog’s The BBQ Rub. Be sure to get the sides as well as the bottom with both the AP & BBQ Rub. Flip the brisket fat side down and pat the seasonings into the meat. For the last layer of flavor I use a coarse ground Montreal Steak Seasoning to give the bark more texture and a little flavor pop. The Montreal only goes on the meat side of the flat. At this point you could inject the brisket if you want too, but I prefer a more natural beef taste when cooking brisket at home. Just let the seasoned flat hang out for a few minutes while you fire up the smoker. For this cook we’re shooting for a low and slow cook, so I have my Big Green Egg running at 250 degrees with a couple of chunks of pecan and hickory for smoke. Once the smoker has stabilized, place the Smoked Brisket Flat fat side down on the rack and kick back. The goal here is to keep the lid closed and hold the temperature steady at 250. For the first part of the smoking process we’re looking to get some color on the outside and raise the internal temperature slowly to 165 degrees. It should take about 4 hours on an 8lb Smoked Brisket Flat like this one. Keep an eye on the color it’s the best indicator at this point. When you see it getting dark, it’s time to wrap. I use a crisscrossed layer of aluminum foil for this. Center the Smoked Brisket Flat on the foil and bring the edges up and around. Before closing the foil, pour in 1 cup of beef broth for additional moisture. Seal the foil tight and place it back on the smoker. At this point time is out the window. You want to monitor the internal temperature because this is where you can ruin a flat. Smoked Brisket Flat is done when it hits right at 200 degrees and if you over shoot it there’s no coming back. I highly suggest investing in a good probe thermometer like the thermoworks DOT or Chef Alarm. At first the temperature will move a little slow but when the flat hits 185 it’s going to gain temperature fast and you need to be there to get it off the pit. It’s also a good idea to test the doneness with a separate thermometer. Not only are you verifying internal temp but you can feel how the probe goes into the meat. It should have little resistance at this point which is a good indicator that it’s done. This last piece of advice will step your brisket game up big time and that to let the Smoked Brisket Flat rest for several hours. It’s as simple as wrapping the flat in an old towel and placing in a dry cooler with the lid closed. Leave it in the dry cooler for a minimum of 2 hours but I’ve went as long as 6 and the brisket it still hot enough to require gloves to slice it. The resting period allows the brisket to calm down and recover some of the moisture lost during cooking. After a good rest the Smoked Brisket Flat is ready to slice. Unwrap the foil and place the flat on a cutting board. Don’t just toss the foil out though, all that juice that cooked out can be used for Au Jus after separating the fat off the top. Before you slice the Smoked Brisket Flat locate the direction of the grain. Move out to the edge, and make your first slice Across the Grain. This is crucial, all of your effort will be for nothing if it’s not sliced properly Trust me on this! Don’t be scared to pick up that first slice and inspect it. Make sure you’re hitting it across the grain. After that the rest is easy; just make repeated slices about ¼” wide down the rest of the Smoked Brisket Flat. If there’s any excess fat on the bottom of the slices you can remove it, but I usually leave it attached because it’s good eating! Brisket, especially the flat, can be tricky to perfect but if you season it well, get some smoke on it for a couple hours, wrap and closely monitor the internal temperature, and last but most important rest for a couple hours… you will be well on your way to brisket nirvana.
Grilled Mexican Corn
- 4 Oz. Plain Yogurt (low fat)
- 4 Oz. EVOO Mayonnaise
- 3 Tbls. Lime Juice
- 3/4 Cup Cotija cheese grated fine
- 3 Tsp. Chili Powder
- 1 1/2 Tsp. Caynne Papper
- 1 Tsp. Cumin
- 1 1/2 Tsp. Coarse Sea Salt
- 5-6 Ears corn
1. Combine the yogurt, mayo and lime juice in a bowl and set aside. 2. Combine with remaining ingredients and grind in a mortar/pestle then mix with finely ground Cothja cheese. 3. Grill the corncobs directly over the hot coals (approximately 450°F) for 6-7 minutes turning every two minutes until kernels start to soften. 4. Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob. 5. Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.
Southern Smoked Baby Back Ribs
- 2 Racks of Baby Back Ribs
- Dry Rub (we used Williams Sonoma)
- Sweet Barbecue Sauce (we used Sweet Baby Rays)
- 1 Gallon Apple Juice
- Applewood smoker Chips
- Hardwood Charcoal
Prepare your ribs by removing the casing on under side. Apply Dry Rub generously to the meat side of the ribs. Now prepare your smoker or grill. If you don’t have a Green Egg (your should run out and get one:) but any smoker or grill will work. Start by lighting the hardwood charcoal and soaking Applewood chips in water to moisten. Add apple chips to hot coals… You are going to smoke the ribs for a total of five hours, on low indirect heat, at 250 degrees, with some steps in between. Keep it Low & Slow! Place the separator in grill to allow for indirect heat Place Grill top on top of separator and then place grill rack onto grill top. Place ribs bone side down onto grill rack. Smoke for three hours on indirect heat at 200-250 degrees After three hours of smoking, you are going to remove the ribs and the grill rack Place 1 gallon of apple juice in a roasting pan, and submerge ribs in liquid. Cover with foil & Return to grill for 1 hour. After 1 hour in the apple juice mixture, remove ribs and return directly to grill grate for the last hour of cooking. Baste with barbeque sauce during last 30 minutes. And here they are!!!! The best ribs you’ll ever eat!!!!
Big Time BBQ Dry Rub
- 1/2 cup coarse sea salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 Tablespoons paprika
- 2 Tablespoons chili powder
- 1 1/2 Tablespoons black pepper
- 1 1/2 Tablespoons thyme
- 1 Tablespoon garlic powder
- 1 Tablespoon minced onions
- 1 Tablespoon cumin
- 1 teaspoon cayenne pepper
Mix all ingredients in a large mason jar. Shake until well combined.
Dr. BBQ’s Famous Baby Back Ribs Recipe
- 3 slabs baby back ribs, membrane on back of ribs removed
- 2 cups honey
- 1 1/2 cups apple juice
- 2 cups of Dr. BBQ’s Sweet and Sticky Glaze (see below)
- Dr. BBQ’s rub (see below)
Dr. BBQ’s rub (combine)
- 1/4 cup salt
- 1/2 cup sugar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons granulated onion
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground nutmeg
Dr. BBQ’s Sweet and Sticky Glaze
- 1 cup ketchup
- 1/2 cup dark molasses
- 1/4 cup white vinegar
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon mace
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon Liquid Smoke (Optional)
- 1/2 cup honey
- 1 tablespoon hot sauce of choice
- Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken
Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter. Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker. Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.
BIG GREEN EGG SPICY KOREAN SALMON
- 2 Lbs Salmon (skin off)
- 2 Tbls Honey
- 2 Tbls Rice Vinegar
- 1 Tbls Gochujang
- 1 Tbls White Miso
- 1 Tsp Soy Sauce
- 2 Garlic cloves (minced)
- 1 Tsp Ginger (minced)
- 1 Tsp Sesame Oil
1. Mix together the Honey, Rice vinegar, Gochujang, Miso, Soy sauce, Garlic, Ginger, and sesame oil. 2. Preheat the grill and salt block gently warming it to 350° 3. Glaze the top half of the salmon with the mixture. 4. Once the salt block and grill are preheated place the salmon filets on the salt block. 5. Cook the salmon for 5 minutes and turn over. 6. Glaze the salmon again. 7. Once the filets have cooked for 5 minutes (or when they hit 120°) pull them off. 8. Glaze one more time, rest, and serve.
Go Hot or Go Home Beef Chili (Award-winning!)
- 2 1/2 – 3 lbs. ground beef or beef chuck hand cut into small 3/8″-1/2″ chunks
- 7 slices of bacon, cut into 1/4 inch pieces
- 2 medium onions or 1 large onion, finely chopped
- 3-4 garlic cloves minced
- 2 tbs. cumin
- 1 tbs. oregano
- 4 tbs. chili powder
- Green chiles in small can
- 1/2 chipotle chili in adobo sauce
- 1-2 jalapenos, seeded and diced
- 2 poblano chilis, seeded and diced
- 1-2 serrano chili, seeded and diced
- 1 dried cascabel chilis, seeded (optional)
- 1-2 dried guajillo peppers, seeded (optional)
- 1 cup coffee (optional)
- Salt and pepper to taste
- 1 28 oz can of crushed tomatoes (put 1/2 a can first and see if it’s enough)
- 1 14 1/2 oz. can diced tomatoes (preferably Rotel)
- 1 11.2 fl. oz. bottle of Guinness beer
- 1 tsp beef concentrate or 1 cup beef broth
- 1 block of semi-sweet or bittersweet chocolate (Baker’s chocolate comes in blocks)
- 1 can of kidney, red pinto, or black beans (optional)
- 1 corn tortilla (optional)
Before you start to cook, combine onions, poblano, jalapeno and serrano together. Also, mix the chili powder, cumin, and oregano together in a bowl. Puree the chipotle in adobo with a little water. Render bacon until crisp in dutch oven; set bacon aside. Brown meat cubes in bacon fat in batches, setting aside when browned. Salt and pepper meat to season. If using ground beef, brown meat in bacon fat and then drain. Salt and pepper to season. Set aside. Add some vegetable oil to the dutch oven, and when hot, add onions, poblanos, jalapeno, and serrano peppers and cook until translucent(5 minutes); add garlic for a minute, being careful not to burn it. Add chili powder, cumin, and oregano mixture to onions and fry for a couple minutes to release flavors. Add beef to onions and spices. Mix together and cook for a few minutes. Add the Guiness beer and pureed chipotle in adobo and bring to a simmer. Let cook for five minutes. Add tomatoes, and beef concentrate or broth. If you have a cascabel chile, add it; if you don’t, don’t worry about it. Stir everything together. Bring to a simmer and cook for one hour. While the chili is simmering, simmer the guajillos in hot water or coffee to cover. When the guajillos are soft, puree in blender. After one hour, add the piece of chocolate. Add guajillo mixture to taste (you want to taste; if your chili is too spicy for you already, then you don’t want to add that much). Simmer another hour or until meat is softened. If you’re adding beans, add them 15 minutes before you finish cooking. Pull out cascabel chili before serving. Adjust seasonings to your taste. If you feel it needs something to brighten it up, you can add a couple tablespoons of salsa and/or a squirt of ketchup. Serve alone, or with rice, nacho chips, shredded cheese, sour cream, and hot sauce.
Cedar Plank Smoked Salmon
1. In a mixing bowl, combine brown sugar, wasabi powder, salt, pepper, and soy sauce. Add enough soy sauce to make the marinade into a medium thin paste, (be careful not to make the sauce too thin and runny). 2. Slather marinade sauce over salmon. 3. Marinade the salmon for at least 1 hour, or overnight. 4. Preheat grill to 350-375 degrees. 5. Place salmon onto soaked cedar planks and then place it on grill. 6. Cook for about 15-20 minutes,or until salmon looks almost burnt on the top. Don’t open the lid for the first 15 minutes. 7. Serve hot.
- 1 slab salmon (approximately 3 – 4 pounds)
- 1/4 cup brown sugar
- 2 – 3 teaspoons Sushi Sonic 100% Real Powdered Wasabi
- 1 – 2 teaspoons salt
- 1 – 2 teaspoons black pepper
- Enough soy sauce to make the marinade into a medium thin paste
- 3/4 lb Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round)
- 2 clove garlic (minced)
- 1 teaspoon dried Italian seasoning
- 1/2 small onion (chopped)
- 1/2 small green pepper (chopped)
- 1/2 pack (8-ounce) sliced fresh mushrooms
- 1 (12-inch) refrigerated pizza crust
- 3/4 cup marinara or pizza sauce
- 1/4 cup chopped sun-dried tomatoes
- 3/4 pack (8-ounce) shredded reduced-fat Mozzarella cheese
- crushed red pepper (optional)
Set EGG for indirect cooking at 450°F/232°C. Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet. Add onion and bell pepper to skillet; saute 2 minutes or until slightly tender. Add mushrooms and sauté 1 minute more. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese. Cook for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired. Makes 8 servings.
- 2 DOZ oysters
- 1 stick of butter (softened)
- 2-3 garlic cloves finely minced
- 1/4 C Parmesan cheese (good quality)
- 3 tbsp finely chopped parsley
Set your Big Green Egg up for direct grilling. Preheat to approx 500 degrees. – See more at: http://www.biggreencraig.com/grilled-oysters.html#sthash.x6EuHQIO.dpuf Combine all of the ingredients into a mixing bowl. Use the back of a fork and push the mixture together. Everything should combine easily if your butter is soft enough. Set the mixture aside while you shuck your oysters. ***you should always scrub and rinse your oysters under cold water. Make sure they are clean*** Shuck your oysters leaving the oyster in one of the shells. and place onto a large cookie sheet. (I tend to use the bowl side of the shell because it will contain more of the natural liquid as well as hold your butter mixture while cooking) Using a standard spoon, scoop equal amounts of the butter mixture on to each of the oysters. Time to cook! Carry your sheet of oysters out to your Big Green Egg. Oysters cook extremely fast and your Egg is HOT. Use your grate lifter to remove your hot grate to a safe location. With your grate off Egg, It is safe to add the oysters to your grate. Once your oysters are on, put your grill grate back on the Egg over the fire. Close your Egg. You want to cook these just long enough for the butter mixture to cook and brown slightly. Use the same grate removal process to remove the oysters. Use some tongs to trasfer them hot shells to a serving plate.
- 8 ounces sausage, crumbled
- 6 eggs, beaten
- 3/4 cup heavy cream, blended
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 1/4 cup cream cheese, softened
- 1 cup white cheddar cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 cup green onion, chopped
- 1 cup mushrooms, sliced thin
- 1 teaspoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Ready-made 8 inch pie crust, pre-baked
1. In a skillet over medium heat, brown the sausage in butter for 4 to 6 minutes. Add mushrooms and sauté for 3 to 4 minutes. Remove from heat and cool slightly. 2. In a medium bowl, blend the 6 eggs, salt, black pepper, and heavy cream. Set aside. In a large mixing bowl, combine sour cream, ricotta and cream cheese until mixed thoroughly. Fold the egg mixture into cheese mixture. Stir in the mushrooms, white cheddar, parmesan cheese and green onions. Pour the mixture into the pre-baked pie crust. Place the dish on the cooking grid. Close the lid of the EGG and bake for 45 minutes or until golden brown and the filling is slightly firm. Remove dish from EGG and cool for 10 minutes.
Big Green Egg Recipe for Bison Burgers
- 1 pound ground Bison Meat
- 1 Tablespoon Chopped Garlic
- Salt to taste
- Pepper to taste
Combine ingredients together, and mix with hands. Form patties after thoroughly mixed. Set up your Big Green Egg grill for direct heat, light a fire and bring the heat to 350F. Place the patties on the grid and grill 6 – 8 minutes on each side until the internal temperature reaches 140F for medium rare to 160 for medium well on an instant read meat thermometer. After taking them off your Big Green Egg let the burgers rest under aluminum foil for 5 minutes before serving.
Big Green Egg Chicken Wings REcipe
The Rub Ingredients:
- 1/4 cup Paprika
- 1/8 cup Fresh Ground Black Pepper
- 1-2 tablespoons Garlic Powder
- 1-2 tablespoons Onion Powder
- 1 tablespoon or more Cayenne Pepper
- 1/4 cup Coarse Salt
- 1/4 cup Brown Sugar
The Sauce Ingredients:
- 1/3 cup butter
- 1/4 cup frank’s hot sauce
- 1/4 cup tomato sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cider vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon dried ancho chile powder
- Salt & freshly ground black pepper, to taste
The Rub Directions: Mix all the ingredients together and sprinkle/rub onto the wings. On bigger cuts of meat we apply a little French’s Yellow Mustard before rubbing it in. But on these wings we just brush them lightly with olive oil prior to sprinkling some rub on them. The key flavors for us on wings are the paprika and brown sugar so don’t skimp on those. The Sauce Directions: In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it’s up to you (slightly browning it gives it a nice flavor), but be careful that it doesn’t brown too much or it will burn. Add the remaining ingredients and whisk together well. Simmer for only 3-5 minutes, whisking occasionally – if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. Do not heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that’s normal. But it gets the worse the longer and hotter you heat it. On the ancho chile powder: ancho is pretty mild, and the main flavor point you’re looking for is smokiness. If you don’t have ancho chile powder, you shouldn’t substitute it with cayenne or regular chile powder because it won’t taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there’s plenty of heat already in the Frank’s Hot Sauce. If you don’t have ancho, you can try smoked spanish paprika. Another option for the sauce that we do regular is Honey Hot. For this simply mix 2 parts honey to 1 parts of your hot sauce and you’ve got a really nice Honey Hot glaze. Cooking Instructions: I dropped a few degrees lower in the 300-310 range because I wanted to put mine back on after we applied the wing sauce to char them a bit and finish out the cooking. Cook them like this for about an hour and fifteen minutes to an hour hour and a half. At about the hour mark you should start hearing the fat drip out of the wings and sizzling down on the aluminum foil. This will last for about 10-15 minutes. When you quit hearing the fat drip go ahead and pull them out and toss them in hot sauce.
How to Cook a Rack of Lamb on a Green Egg
- Ready-made spice mixes for Rack of Lamb
- Cooking Thermometer
- Heat-resistant cooking gloves
1. Light your Green Egg and raise the temperature to 500 degrees. 2. Prepare your rack of lamb with spices. If you wrap the exposed ends of bone in tinfoil, it prevents ingredients from crusting and burning onto them. 3. Set the rack of lamb on the rack of the Green Egg for 3 minutes, then flip. Cook for 3 minutes on the other side. 4. Close the lid of the Green Egg. Let the lamb cook for 5 more minutes. 5. Check the meat temperature by inserting a cooking thermometer. Place the tip at the center of the thickest piece of meet, without touching the bone. The meat is ready if it’s at 140 to 145 degrees — 150 if you prefer it well done. 6. A mixture of garlic, mustard and black pepper is recommended by Green Egg manufacturers for this recipe — but feel free to experiment with your own. You also can buy ready-made spice mixes for rack of lamb.
Perfectly Smoked Turkey Recipe
- 1 – Thawed Turkey (cavity emptied)
- 1 – Gourmet gobbler brining kit (brine, brining bag, and herb rub)
- 1 – Onion, cut into quarters
- 1 – Apple, cored and cut into quarters
- 1 – Lemon, cut into quarters
- 6 – garlic cloves cut in half
- 12 – spring of thyme
- 1/2 cup – Bourbon
- 2 Cups – Liquid of Choice – White wine or chicken broth or apple juice or water
- 1 Cup – Apple Wood or Pecan Wood Chips (soaked for 30 minutes)
- 6 – Chunks of Hickory Wood (soaked for 30 minutes)
Brining the Bird: Add brine blend contents to one gallon of water and bring to a boil for 5 minutes. Cool to room temperature and refrigerate until thoroughly chilled. Place the turkey in the Gourmet Gobbler Brining bag and add liquid Brine mixture. Add ½ cup of bourbon and if necessary, add additional cold water so the entire turkey is submerged in the solution. Make sure the turkey is breast side down. Refrigerate overnight-or 1/2 hour per pound of turkey. Remove turkey and discard bag and brine. Turkey can sit in refrigerator for up to 24 hours after the brining process. Just before cooking, rinse turkey inside and out and pat dry. Add dry-rub from the kit or any rub of choice. Stuff cavity with onion, apple, lemon, garlic and thyme. Insert thermometer probe into the middle and thickest section of the breast meat.
1. Fill your charcoal up to the line where the firebox and the fire-ring meet. 2. Start your fire, and get the grill temperature to 350 degrees 3. Add Wood chunks, and chips to the coals, spreading them around evenly 4. Add plate-setter (feet up) 5. Add drip pan with 2 cups of “liquid of choice” 6. Place grill grid on top of the plate-setter feet 7. Shut the lid, and allow the grill to come back up to 350 degrees (allowing some of the heavy smoke to cook out) 8. Open grill, and place turkey breast-side up on the grill grid over the drip pan. 9. Close the Lid, and let the egg do the rest! *tip – The turkey will cook for about 15-20 minutes per pound. – Pull turkey at *155 degrees (see comment below) then loosely tent the turkey with aluminum foil as it’s resting. We recommend letting it rest for at least 1 hour (2 hours is best) before carving. – Take all of the drip-pan drippings, separate the fat (although we encourage you to leave a little in there for flavor) and use as the base for the best, smoky gravy ever.
- 4 oz thin sliced pancetta
- 8 oz fresh mozzarella, diced
- 1-2 jalapeños, sliced
- 1/4 cup fine grated parmesan
- 1/4 cup fresh oregano leaves
- Mama Capri Fire Roasted Tomato & Shitake Mushroom Pasta Sauce
- Cattleman’s Grill Italiano Seasoning
For the Pizza Dough:
- 325g warm water (110ºF)
- 5g dry active yeast
- 500g Antimo Caputo “00” flour
- 10g salt
Start with mixing your pizza dough. This recipe will yield enough dough for 3 pizzas. You can freeze leftover dough for future use. Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use. Preheat your Big Green Egg to 375ºF with a Paragon Casual Cast Iron Plate Setter for Big Green Egg installed with the grill side up. Stretch or roll out a dough ball to about 10” in diameter. It should be fairly thin. Transfer the dough to a floured (or corn mealed) pizza peel. Place enough Mama Capri Sauce on the dough to cover the surface and spread evenly. Top the sauce with half of the fresh oregano leaves. Lay out half of your pancetta slices. They should cover the most of the surface. Top the pancetta with the half of your sliced jalapeños and diced mozzarella. Top with half of the parmesan. Finally, sprinkle Cattleman’s Grill Italiano Seasoning over the entire pizza. Bake directly on the cast iron plate setter until the bottom is browned and cheese is melted. Be careful not to get the grill too hot, as it will heat the cast iron to the point that it will burn the bottom of the pizza before the top is cooked.
ARTISAN BEER BREAD
- 6 Cups – unbleached flour
- 1/4 tsp – active dry yeast
- 1-1/2 TBS – Kosher salt
- 2 – Beers, your choice (The beer you choose will greatly impact the flavor of your bread)
Whisk all dry ingredients in a large mixing bowl. Slowly, stir in the beer. You will end up with a sticky bread dough. Place saran wrap over the bowl and put in a warm, draft-free place for 24 hours.
DO NOT KNEAD!! The beer will work with the yeast to make the dough rise.
After 24 hours, transfer the dough to a different bowl that has been lightly oiled. This acts as punching down the dough. Cover and let rise for another hour. While the dough is rising for the last hour, you should get your Big Green Egg up to temp.
Plate setter legs up for indirect cooking, grill grate on top of legs. Heat to 475F
Place a deep dutch oven on the Egg to preheat. (approx 20-30 minutes) Once the bread has risen and the dutch oven is hot, sprinkle a small amount of cornmeal in the bottom of the dutch oven to prevent the dough from sticking. Place the dutch oven back on the grate with the lid off. Keeping the lid off will allow the bread to get some nice color/ Total cook time” 50-60 minutes. I generally cook with the dutch oven lid off for the first 30 minutes, then start checking the bread around the 45 minute mark. A toothpick should come out clean.
***THE DUTCH OVEN WILL BE EXTREMELY HOT***
Once done, the loaf should fall right out of a well-seasoned cast iron dutch oven. Allow the loaf to cool on a cooling rack. ENJOY!!
Smoked Bacon-Wrapped French Vidalia Onion
- 4 vidalia onions
- 2 Tbsp extra virgin olive oil
- 1 1/2 Tbsp Montreal seasoning
- 4 slices thick bacon
- 4 oz. Gruyere, slice & torn… more if you like
- 2 Tbsp flat leaf parsley, chopped
- Basting Sauce
- 3/4 cup beef broth
- 1/4 cup dry vermouth
- 1/4 tsp lemon thyme
- 1/2 Tbsp Montreal seasoning
Peel and cut about 1/2 inch of the onion tops. Trim off a small amount of the bottom of onions so they stand upright. With spoon, scoop out a few of the inner the layers of the onion leaving the majority of the outer layers. Brush onions with olive oil and liberally sprinkle seasoning over each onion. Wrap bacon slices around each onion; secure with toothpick. Prep Big Green Egg smoker to 250 degrees F. Combine basting sauce ingredients in a mixing bowl. Put 2 tablespoons of sauce in the center of each onion. Smoke for 2 hours. Baste every 30 minutes. The last 5-10 minutes, place cheese inside and around onions allowing melting. Garnish with parsley
Smoked MACARONI & CHEESE
- 16 ounces elbow pasta, or whatever pasta you like
- 4 tablespoons unsalted butter
- 1/3 cup flour
- 1 and 1/4 cups heavy cream
- 1 and 1/4 cups whole milk
- 4 ounces goat cheese (you can use American or really whatever cheese you want)
- 8 ounces sharp white cheddar cheese, shredded (you can use any cheddar cheese as well)
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked sea salt
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of ground mustard
- The below ingredients are optional but they sure do set it off:
- Bacon crumbles (I’m a fatty so I fried a whole pound of bacon to mix in)
- Parmesan cheese
- Bread crumbs
- A full sprig of rosemary torn and mixed in
- Old Bay Seasoning (if you have it or like the flavor)
- In a regular pot, cook the pasta on the stove and drain, reserving about 1/4 cup of the pasta water (you may not want to use this if you want your mac & cheese thicker. If you want it creamy, you can pour a little bit of the left over water in the cheese – see below – until you reach the consistency you want).
- Go ahead and start the cheese sauce by melting the butter in a large saucepan over medium-high heat.
- Once the butter is melted all the way down, add in the flour and whisk it constantly for a couple of minutes or until it’s all dissolved and mixed in.
- Slowly add both the cream and then the milk. Keep whisking it constantly until it’s smooth.
- Decrease the heat to medium-low and let the mixture simmer, whisking frequently until the mixture is thickened and smooth. It should take about 8-10 minutes. Make sure you get down to the bottom of the pan where it clumps up. The goal here is to thicken up the sauce.
- Take the saucepan off the heat and add in the cheeses and mix them in until they’re all melted. If you’re having trouble mixing the cheese in you can always add it back to the slow
- Add both mustards, cayenne, rosemary, bacon, and the salt and stir until thoroughly combined.
- Pour the sauce over the pasta in a cast iron kettle or dutch oven or any other big green egg cooking dish. Sprinkle the bread crumbs and then the parmesan cheese and then the Old Bay seasoning over the top of it according to your taste and preference.
- The Big Green Egg should be in the 325-350 range. Place it on the Big Green Egg for 20-40 minutes or until the pot is bubbling. The pasta is already cooked so you’re really just trying to brown it up and add some smoky flavor to it.
BIG GREEN EGG JAMBALAYA
- 2 Tbs vegetable oil
- 2 medium onions coarsely chopped
- 2 green peppers coarsely chopped
- 1 ½ lbs ground beef (I use ground chuck 80/20)
- 5 to 6 boneless skinless chicken thighs cut into bite
- size pieces
- 1 lb andouille sausage cut into bite size pieces
- 2 lbs raw shrimp peeled and de-veined
- 2 cups long grain rice
- 4 cups water
- ¼ cup Worcestershire sauce
- 6 Tbs (or more) Tony Chachere’s Creole Seasoning
- Set the Egg up for direct cooking.
- In large Dutch oven, heat vegetable oil and sauté onions and green peppers for approximately 3 minutes.
- Add ground beef, Worcestershire sauce and about 2 tbsp Creole seasoning. Cook until meat is browned. (Do not drain)
- Add chicken thighs and continue to cook until browned on all sides.
- Add andouille sausage and another 2 tbsp of Creole seasoning.
- Next, add rice and water. Bring to a boil, cover and simmer for 10 minutes.
- Add shrimp and 1 tbsp Creole seasoning and continue simmering (covered) for an additional 10 minutes.
- Let Jambalaya stand for at least 15 minutes before serving.
Artichoke Mozzarella Chicken
- 2-4 Skinless, Boneless Chicken Breasts
- 1 cup Artichoke Hearts (rinsed, drained and chopped)
- 3/4 cup Mozzarella Cheese, shredded (can substitute Parmesan)
- 3/4 cup Mayonnaise (NOT the low-fat stuff)
- 1 TBS Garlic Parsley (ground spice)
- 1 Steamed Red Bell Pepper (sliced or diced)
Preparation and cooking:
- Preheat Oven OR Big Green Egg to 375 degrees
- Mix all ingredients (except the pepper)
- Grease cooking pan
- Place Breasts in pan and cover with mixture
- Back for 35-45 minutes or until juices run.
Cedar Plank Salmon on the Big Green Egg
Here’s what you’ll need:
- Salmon (as much as you need)
- Soy Sauce
- Sesame Oil
- Red Pepper Flakes
- Cedar Plank
- Pieces of the last Cedar Plank you used
Here are the basic steps:
- Soak your cedar plank in water. This is optional – I’ve skipped this step everything turned out just fine.
- Soak the pieces of the last cedar plank you used in different water. I typically split the old plank into ½ inch strips by using the claws of a hammer as an axe. Splitting down the grain is easy on these dried out prices of lumber. It may also be a good idea to break the strips in half. Soaking these pieces is not an optional step. Burning the wet wood release a lot of moisture which the Big Green Egg is excellent at maintaining. Using dry wood directly on the coals will also cause the wood to burn up in a matter of seconds so you won’t get an extended smoke.
- Light your Big Green Egg and heat to about 300 degrees. Last night I actually lit it 1.5 hours before I started cooking. I tossed a few potatoes on low heat while I finished work and picked up the kids. By the time I was back the potatoes were cooked and the Big Green Egg was ready for the salmon.
- Prepare the board by removing it from the water, sprinkling some sea salt on it and placing it on the grill. When the sea salt begins to pop it’s ready for fish. This step is designed to get your board smoking before you start cooking the fish. Since I use extra cedar directly on the coals this step is less important to follow.
- Mix 3 parts soy sauce with 1 part sesame oil. I typically don’t measure this and it always tastes good as long as your proportions are close. Be sure to mix them well. I usually shake them.
- Rinse and wipe the salmon. Drying the fish will allow the soy sauce/sesame oil mixture to get some traction.
- Add your pieces of cedar directly to the coals. This will throw up some great smoke and really take the fish to the next level. Check out the video below to see what I’m talking about.
- Place the salmon on the cedar plank and brush it with the soy sauce/sesame oil mixture. Don’t do this too early or the fish will become mushy.
- Sprinkle some red pepper flakes over the fish. Skip this step to make this a child-friendly recipe.
- Cook for about 15-20 minutes. You’ll know the fish is done when it flakes all the way through. I follow two rules when cooking salmon. First, never overcook it. Salmon can go from perfect to dust in about a minute so be careful. Second, if I’m not sure if it’s done – then it’s definitely done.
When your salmon is ready you can pull it off the grill and serve it on the plank. Be sure the put it on some kind of dish or baking sheet (not fancy but it works) because the bottom will be a charred mess. The plank will give off an aroma so heavenly your neighbors may show up. Enjoy!
Grilled Whole Lobster
- 1 cup unsalted butter
- 4 (1 1/2-pound) live lobsters
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 1 lemon, cut into 8 wedges
- Porcelain Coated Grid
Set the EGG® for direct cooking with the Porcelain Coated Grid. Preheat the EGG to 500ºF (260ºC). To clarify the butter, melt it in a small saucepan on the stovetop over low heat. Skim the foam from the top with a spoon. Pour the melted butter into a glass measuring cup and refrigerate until it becomes solid. Poke a hole through the butter to the bottom of the cup with a knife; this will release the milk solids underneath. Pour the milk solids out and discard; the remaining butter is clarified. Melt the clarified butter. Wearing heavy gloves, place one of the lobsters on a cutting board and hold the lobster firmly with the head toward you. Insert the tip of a sharp knife into the center of the head and quickly bring the knife down to the board. Split the front of the lobster in half, then split the tail of the lobster in half, lengthwise, leaving some of the shell unsplit in the center of the body. Repeat for the other lobsters. Brush the inside of the lobsters with the clarified butter and season with salt and pepper. Place the lobster on the Grid, meat side up, and pour 1⁄4 cup of the cream into the cavities and over the meat. Close the lid of the EGG and cook for 8 to 10 minutes, brushing the lobster with the remaining cream every 2 minutes. Transfer the lobsters to a platter and serve with the remaining clarified butter and lemon wedges.
- 6 firm, sweet apples, such as Honey Crisps or Galas
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup dried currants
- 1/4 cup shortbread or gingersnap crumbs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 4 whole cinnamon sticks
- 4 marshmallows, halved (optional)
- Vanilla ice cream for serving (optional)
- Core the apples using an apple corer or melon baller, but don’t cut all the way through the bottom; the idea is to create a cavity for stuffing.
- Cream the butter and brown sugar in a medium bowl until light and fluffy. Beat in the currants, cookie crumbs, cinnamon, nutmeg, and vanilla. Spoon the mixture into the apples, dividing it evenly among them. Stick a cinnamon stick upright through the filling of each apple and place a marshmallow half (if using) on top, cut sides down. Arrange the apples on Big Green Egg Grilling Rings, or make some of your own with crumpled aluminum foil.
- Set up your Big Green Egg according to the manufacturer’s directions and preheat it to 300°F/177°C.
- Smoke the apples until the sides are squeezably soft, but not collapsing, 1 to 1-1⁄2 hours. If the marshmallows start to brown too much, tent the apples with foil. Serve the apples hot, with ice cream on the side if desired.
There you have it! If you made it this far you’ve achieved your Big Green Egg culinary black belt. Do you have any Big Green Egg recipes of your own that you would like shared? Let’s see them. The more the merrier!