We’re throwing back to an caveman times with one of the most delicious steaks ever! Try this Caveman-Style Steak on your Big Green Egg today! Read more

A meal for the whole family, everyone will love the Italian Philly Roast Pork Sammich! Give yourself a bit of time to marinate the pork! Read more

Looking to shake up your “regular” burger? Try this incredible Colorado Burger! Read more

Looking for something easy, healthy, and delicious to cook this week or weekend? Try Pineapple Boat Shrimp Stir Fry – you’ll love it!

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As the weather heats up, the cooking goes outside! We love the fresh fruit on top of the chicken for a summery meal! Plus, add flavor to this Plank Grilled Chicken with Fruit Salsa with Alder Plank grilling. Read more

We love it when our kids do the cooking and add a twist! Our very own, Maddie, sneaks some veggies into this easy, quick, and delicious Broccoli Cornbread! Read more

We can’t imagine a better meal than these Championship Ribs from Big Green Egg. We could eat them every weekend! Read more

This recipe for Sirloin Flap Tacos is one of our favorites! Healthy with a big dose of heat, everyone will love these festive tacos!

Ingredients

1 lb. sirloin flap
4 tbsp fajita seasoning
Flour tortillas
1 avocado, sliced
1 jalapeno, cut into rounds
1 carrot, shredded
¼ head of cabbage, shredded
1 lime, cut into wedges
Big Green Egg Habanero Hot Sauce or other favorite hot sauce
Sour cream for garnish
1 tsp fresh cilantro, chopped for garnish

Instructions

Set the Big Green Egg for direct cooking without a convEGGtor at 500°F/260°C.

Season the sirloin flap with fajita seasoning. Place the meat on the EGG and cook for approximately 3 minutes, then flip it and cook an additional 2 minutes. Remove the sirloin from the EGG once the internal temperature reaches 130°F for medium-rare.

Clean the cooking grid and then place tortillas on the grid for about 15 seconds per side to warm.

Plate the tortillas and top with the veggies. Cut the sirloin flap into strips across the grain and add to tacos. Finish with a squeeze of lime juice, a drizzle of hot sauce, a dollop of sour cream and a sprinkle of cilantro.

Recipe and photo from Big Green Egg and courtesy of BGETeamGreen Member Erik Vachon, @dadfuelbbq.

There isn’t anything better on the weekend (or any day of the week) than pizza! It’s just one of the reasons we love this recipe for The BBQ Buddha’s Mushroom, Pepperoni and Sliced Red Onion Pizza! Read more

This is the perfect meal for your spring grilling. Tasty Pad Thai is so easy to cook on your Big Green Egg! Read more