Cherry Pie

Ingredients

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

Instructions

Set your EGG for indirect cooking, using the convEGGtor and stabilize at 375°F/191°C.

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.

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The Perfect Roasted Turkey

Ingredients

1 turkey, cleaned thoroughly
poultry seasoning
1 whole onion cut in half
1 stalk celery
2 cups chicken broth, wine or water

Instructions

Set the EGG up for indirect cooking with the convEGGtor at 325°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey.

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.

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Glazed Pork Belly with Sweet Potato

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

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Pellet Braised Pot Roast

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

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Grilled Buffalo Steaks

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

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Roasted Corn and Green Chili Cheese Spread

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.

Read more

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Stuffed Pork Chops with Poblano Cream Sauce

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

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Jalapeño Mozzarella Stuffed Meatballs

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

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Skillet Pizza Margherita with Alpine and Fresh Basil

Ingredients

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

Instructions

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.

Recipe from Big Green Egg and courtesy of Cabot Cheese and Lodge Cast Iron.

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The Perfect Burger

We think 80/20 ground beef is perfect for cooking up juicy burgers on the Big Green Egg. You can top your burgers off with your favorite condiments – try this avocado and applewood-smoked bacon salsa with melted Havarti cheese. We think it’s the perfect burger! Read more

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