Smoking chili on the EGG gives it a real depth of flavor you just don’t get on any other cooker! Plus, Chili Con Carne smoked on the Big Green EGG tastes amazing on a baked potato with sour cream.
Pair this dip with chips or grilled veggies for a shareable appetizer. There’s nothing quite as good as Roasted Corn and Green Chili Cheese Spread.
Double-cut pork chops stuffed with cornbread dressing and topped with poblano cream are a delight for the taste buds. These Stuffed Pork Chops with Poblano Cream Sauce use poblano peppers, which are a mild chile pepper that originates in Mexico.
They deliver a subtle heat rather than an in-your-face surprise. The dried version of poblano pepper, ancho chile pepper, is often ground and used as a spice. The stuffing is made from cornbread and sausage. This recipe could also be made using boneless, skinless chicken breasts in place of the pork chops. Read more
Everyone loves meatballs, and when stuffed with jalapenos and mozzarella they are sure to blow your friends and family away. Use this recipe for Jalapeño Mozzarella Stuffed Meatballs as an amazing appetizer or any tailgate! Read more
1 10-ounce ball of pizza dough, risen at room temperature* flour for dusting
Semolina or cornmeal for dusting
⅓ cup Marinara sauce
3 ounces shredded Cabot Alpine Cheddar
4 teaspoons chopped fresh basil
Set EGG for direct grilling (no convEGGtor) at 500°F/260°C.
Place dough on a lightly floured surface. Gently spread dough out with fingertips and sides of your hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. (Alternatively, roll out with a rolling pin.)
Sprinkle semolina lightly in the bottom of a 12-inch Lodge cast iron skillet. Lay pizza dough out in the prepared skillet. Spread marinara over the pizza dough, leaving a border for the crust. Sprinkle with Alpine cheddar.
Place the skillet on the EGG and close dome. Let pizza cook until it is puffed, the bottom is crisp and browned, the crust is starting to brown and the cheese is melted. Remove the entire skillet from the EGG with EGGmitt. Slide pizza onto cutting board with a spatula. Sprinkle with basil. Cut and serve.
*To let dough rise, portion 10-ounce ball of dough. Round with two hands by pressing into the work surface and spinning the dough in place. This will tighten the surface of the dough. Place on a surface dusted with flour and cover with plastic wrap that has been coated with cooking spray. Let rise 40 to 90 minutes before stretching out in step 2.
Makes one pizza.
Chef JJ shares a homemade BBQ sauce recipe for Smoked Spareribs cooked on the Big Green Egg. With rave reviews, you’re sure to love them. Read more
Check out this video recipe for Flat Iron Steak and Potatoes on the Big Green Egg from our president, David Townley.
Lane’s BBQ Brisket Rub
Lanes’s BBQ Garlic Rub
2 Flat Iron Steaks
Watch as our president, David Townley, prepares charred cauliflower on the EGG! Loved by kids and adults alike!
Chimichurri is a piquant herb sauce. It’s often served in Argentina and other Latin American countries as an accompaniment to grilled meats.
In this recipe for Beef Kabobs with Chimichurri, the tenderloin is marinated in half of the sauce prior to grilling on a Cast Iron Grid. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb and fish. Read more