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

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


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


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.

Chef JJ shares a homemade BBQ sauce recipe for Smoked Spareribs cooked on the Big Green Egg. With rave reviews, you’re sure to love them. Read more

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

Check out this video recipe for Flat Iron Steak and Potatoes on the Big Green Egg from our president, David Townley.


Lane’s BBQ Brisket Rub

Lanes’s BBQ Garlic Rub

2 Flat Iron Steaks


Watch as our president, David Townley, prepares charred cauliflower on the EGG! Loved by kids and adults alike!

Chimichurri is a piquant herb sauce. It’s often served in Argentina and other Latin American countries as an accompaniment to grilled meats.

In this recipe for Beef Kabobs with Chimichurri, the tenderloin is marinated in half of the sauce prior to grilling on a Cast Iron Grid. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb and fish. Read more

Takeo Spikes, former NFL linebacker, appears regularly as a host on SiriusXM NFL radio. Spikes is also a professional photographer and is currently developing a book profiling Hall of Fame NFL players.

He loves to cook and support causes close to his heart, especially youth development and cancer prevention. Check out Takeo Spikes’ Ribs – just delicious! Read more

Think something as delicious as Bacon Wrapped Onion Rings, and you know where this recipe is going when it comes to the Bacon Ring Burger! They are a decadent treat. Read more