Take your BLT to the next level with succulent grilled salmon! With layers of crispy bacon, fresh lettuce, and juicy tomato, you’ll love the twist on this classic, the Salmon BLT!
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This recipe screams summer nights by the pool! Enjoy these Taco Juan Smoked Pork Belly Tacos. They’re good all year long!
Ingredients
3-4 lbs (1.3-1.8 kg) whole pork belly
6-8 corn tortillas
Big Green Egg rub of your choice
1 can of Coca-Cola
Big Green Applewood smoking chips
Instructions
Set Big Green Egg with convEGGtor for indirect cooking to 350°F/176°C. Add a small amount of Big Green Egg applewood smoking chips to the coals.
Dry the pork belly with paper towels. Make crosshatch cuts in the layer of fat on the pork belly. Season the pork belly liberally with your favorite Big Green Egg rub. Place the pork belly in a Big Green Egg non-stick roasting pan and marinate it with the Coca-Cola overnight. Place the roasting pan with the pork belly in the Big Green Egg for 2-3 hours at a 350°F/176°C. Smoke until internal temperature reaches 170°F/77°C. Remove and let rest.
Salsa Verde Ingredients
6 green tomatoes
4 serrano chiles
3 avocados
½ onion chopped
1 habanero chile
4 tbs (3 g) fresh chopped cilantro
Smoked sea salt of your choice
Salsa Verde Instructions
Salsa Verde: Cut the green tomatoes and serrano chiles into small pieces. Place the green tomatoes, serrano chiles, and one avocado in a molcajete (mortar and pestle), season with smoked salt, and grind, or use a blender to combine. Cut the other two avocados into small squares. Finely chop the onion, cilantro, and habanero chile. Combine all ingredients into the sauce and mix.
Pickled Onions Ingredients
2 red onions
½ -1 cup (50-100 g) fresh chopped parsley
1 cup (250 ml) apple cider vinegar
8 limes
Black pepper
Pickled Onions Instructions
Pickled Onions: Cut the red onions into strips, place them in a bowl and cover with apple cider vinegar and lime juice. Season with smoked sea salt or regular salt, pepper, and chopped parsley. Marinate for 1 hour in the refrigerator. Build the Taco: Slice the pork belly in to strips. Add the salsa verde to the corn tortilla, place sliced pork belly on top and garnish with pickled onions, a drizzle of the salsa verde and fresh parsley.
Recipe and photo from Big Green Egg.
Spring veggie season is here, making it a perfect time for this delicious recipe for Chicken and Vegetable Teriyaki Stir Fry on the Big Green Egg! Read more
These beef short ribs were braised on the Big Green Egg until they are fall off the bone delicious! Read more
Nothing says the weekend like a gooey plate of nachos. Take it up a notch with these incredible Pulled Pork Nachos with Fire-Roasted Salsa on your Big Green Egg! Read more
We really don’t have words to describe how delicious this recipe for Spicy Pickle Pig Shots is. Suffice it to say… you’ll just have to try it! Read more
We love these Armenian pizzas! They’re easy and delicious. Try these Lahmajoon – Armenian-Inspired Flatbread Pizza today! Read more
Kids are back in school! Treat them after school with this delicious bread! Or, make this Cheesy Monkey Bread anytime – everyone will love it pulling the bread apart and dunking it in marinara sauce!
Ricky Taylor is an American racing driver, most notably in the IMSA Weathertech Sportscar Championship. Taylor says, “Here is my Peri Peri Lobster recipe for the EGG; Peri Peri powder might be a little hard to find but it has a unique flavor. I used Robertson’s Peri Peri powder, but you can also buy it on at Peri Peri powder Africanhut.com. Peri Peri combines unmistakable flavor with a kick of heat!”
Ingredients
4 medium lobster tails
Juice of 3 lemons
1 clove of garlic, minced
1 tbsp olive oil
3 tbsp salted butter
½ tsp Peri Peri powder
½ tsp salt
1 tsp white wine vinegar
2-3 cups cooked white rice
Instructions
Set the Big Green Egg for direct cooking without the convEGGtor at 375°F/191°C.
For the Peri Peri sauce: Oil a Stir-Fry and Paella Pan with the olive oil; place on the grid and add garlic. Stir the garlic for 1-2 minutes. Add the lemon juice until hot but not boiling. Add the butter, Peri Peri, salt and the white wine vinegar (½ tsp of Peri Peri is quite spicy, adjust that amount to taste).
For the lobster: Clean and butterfly the lobster tails, baste with ¼ of the sauce.
Place the lobster on the EGG meat side down for 8 minutes, basting throughout.
Remove the lobsters from the shells and serve over rice; drizzle with remaining Peri Peri sauce.
Make sure you’re ready for some finger-licking fun with Famous Dave’s Five Star BBQ Sticky Ribs. Read more
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3rd year in a row!! Team #AhhTownley is THE WINNER!!
TAS Hoopfest & Chili Cook-Off, Little Rock, AR - Dec 3rd, 2025
ahhtownleybbq.com
THREE-PEAT!! Team AhhTownleyBBQ has closed the third ring on and come away with another WIN at the Anthony School Hoopfest & Chili Cookoff! We continue to WOW the crowd with the Smoked Brisket versi...