Reverse sear ribeye steaks! Great way to get an evenly cooked steak. Starts out “low and slow” indirect on the Big Green Egg then SEARED at direct high heat at the end.
These Big Green Egg Bacon Wrapped Jalapeño Poppers are a party favorite with a Big Green Egg twist. Serve them at your Super Bowl party!
12 jalapeño peppers, halved and deveined
8 oz cream cheese
12 strips of bacon
1 cup of cheddar cheese
½ tsp onion powder
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 tsp Big Green Egg Sweet and Smoky seasoning + a little extra (our your favorite)
Mix together the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper.
Fill each halved jalapeño pepper with cream cheese mixture and sprinkle a touch of the Big Green Egg Sweet and Smoky seasoning on top.
Wrap each jalapeño with a strip of bacon and top with the Big Green Egg Sweet and Smoky seasoning.
Bake for 25 minutes until bacon is crispy and browned.
Recipe and photo from Big Green Egg.
Red hot candy is the childhood inspiration for this recipe from Chef Debrah VanTrece who loves her Big Green Egg – she cooks everything on it! Enjoy these grilled hot candy chicken wings! Read more
These Rosemary Grilled Chicken Sandwiches with cheddar and black forest ham are a quick and easy to make favorite. Read more
Treat yourself on New Year’s Eve or New Year’s Day with these delicious, grilled lobster tails cooked in fresh chili butter.
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