Looking to add some more veggies to your diet? We love this take on spicy buffalo wings, except this is made with a vegetable! Enjoy this Spicy Whole-Roasted Cauliflower today! Read more

We love this recipe from our friend, Ryan Lane, at Lane’s BBQ. He takes the everyday sweet potato and elevates it to something spicy and delicious in this recipe for Twice Baked Buffalo Chicken Sweet Potatoes with SPF 53 and One-Legged Chicken.

Read more

This recipe for Blackened Chicken Garlic Bowtie Pasta will surprise you with its smokey flavor mixed with the soft garlic bowtie pasta. We bet you’ll love it as much as we do! Read more

We love this recipe for Pork Sliders and Street Corn Salad from Daniel Lane of Lane’s BBQ. Use it with our favorite Sweet Heat Rub! Read more

The surprise here is all of the flavor next to the bone from the flavorful injection. Try Dr. BBQ’s Spare Rib Surprise today – we know you’ll love it!

Read more

The name behind The Curious Pig comes from a blend of Chef Scott’s favorite things. Curious comes from one of Scott’s favorite breweries, Creature Comforts. There are two things that inspired Pig.

Chef Scott’s favorite restaurant, The Ravenous Pig is located in Orlando. For 15 years, Scott shared a bond with his dog, Pig, remembered as the sweetest and most loving companion. She was his best friend and had a huge impact on his life.

Enjoy his recipe for The Curious Pig’s Signature Pork Chop. Read more

We love this Spatchcocked Chicken on the Big Green Egg! To spatchcock a chicken (butterfly it) means you remove the backbone and open it completely out and flat. This reduces the cooking time significantly and lets you cook the whole bird  in different, speedier ways, such as grilling or pan frying.

Read more

 

Ingredients

2 racks baby back ribs, membranes removed
Sea salt
Freshly ground black pepper
Smoked paprika
1 cup apple cider, in a mister

Instructions

Set the Big Green Egg for indirect cooking with a convEGGtor at 275°F, add soaked wood chips or chunks.

Season the ribs on both sides with salt, pepper and paprika. Arrange the ribs bone side down on the cooking grid. Spray with the cider after the first hour. Cook the ribs until they’re well-browned and tender enough to pull apart with your fingers, about 3 hours, spraying each hour with the cider. Brush the ribs on both sides with the barbecue sauce and continue cooking for 30 minutes. Serve immediately with the sauce on the side.

Quince Barbecue Sauce Ingredients

8 oz. quince paste, cut into ½ inch pieces
⅓ cup dark rum
⅓ cup apple cider vinegar
¼ cup ketchup
3 tbsp fresh lime juice
1½ tbsp Worcestershire sauce
½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
2 tbsp honey
Coarse salt and freshly ground black pepper
¼ cup water

Quince Barbecue Sauce Instructions

For the barbecue sauce, place the quince paste, rum, vinegar, ketchup, lime juice, Worcestershire sauce, cinnamon, ginger, nutmeg, honey, salt and pepper in a saucepan with ¼ cup water. Gently simmer over medium heat until thick, 10 minutes, whisking until smooth. The sauce should be thick but pourable.

Recipe and photo from Big Green Egg and courtesy of Steven Raichlen.

Enjoy this healthy Grilled Chicken Flat Bread with Sweet Kale Salad any day of the week! There’s nothing quite like a grilled pizza! Yum. 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