You can bake anything you put in your oven in your grill, and this recipe is proof. Try Pellet-Baked Blackberry Crisp this holiday season or any time! Read more
Pie crust of your choice premade or from scratch
5 cups cherries, pitted (if frozen, bring to room temperature)
1 cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine; set aside.
Remove dough from refrigerator and allow to warm slightly until workable. Roll out dough on a floured surface until it is approximately 13 inches in diameter, or large enough to fit into 9-inch glass pie dish. Transfer dough to pie dish; keep overhang for now. Fill unbaked shell with cherry filling and dot with remaining butter.
Roll out second disc, approximately 13 inches in diameter. May use as is and cover pie, or cut into approximately 1-inch strips to create lattice design. (If not using lattice design, make sure to cut ventilation slices in your top crust). Using a knife, cut off excess dough overhang to about ½ inch.
Fold edges over and use fork or fingers to crimp the edges. Brush top of pie (not edges) with egg wash. Sprinkle with remaining 1 tablespoon of sugar.
Bake the pie until golden brown about 45 minutes; cool before serving. Serve with vanilla ice cream or whipped cream.
Photo and recipe from Big Green Egg.
1 turkey, cleaned thoroughly
1 whole onion cut in half
1 stalk celery
2 cups chicken broth, wine or water
Spread the seasoning generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine, or water.
Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. Reserve the drippings from the drip pan to make gravy.
Looking for a refresher on how to cook that holiday bird? Check out this Turkey Cheat Sheet from our friends at Big Green Egg. Read more
This brined turkey has a subtle smoky flavor and is incredibly moist and succulent. Try this Smoked Brined Turkey for your holiday dinner! Read more
Succulent pork belly paired with sweet potatoes creates a flavor profile unlike another. We just love this recipe for Glazed Pork Belly with Sweet Potato during long fall evenings and the holidays! Read more
Pellet Braised Pot Roast is a hearty dish that gets extra levels of complexity from how you cook it.
Braising is a style of cooking that is based entirely around cooking things slowly with nice, low, even heat. This is a dish you can put on in the morning and come back to a beautifully cooked medley of fine food to savor.
Impress your family with a slow and low treat and show yourself the power and versatility of your Green Mountain Grill. This dish has flavors of wine and root vegetables that can be served as a traditional stew or a plated with a nice reduction of the sauce. Read more
Take a walk on the wild side with this recipe for Grilled Buffalo Steaks.
Buffalo meat is a little more full-flavored than beef. The best way to serve tender, moist buffalo is to grill the steak hot and fast for rare to medium-rare doneness.
Overcooked buffalo is tough and dry. Foods should melt in your mouth and make you feel really good. Read more
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.