These Rosemary Grilled Chicken Sandwiches with cheddar and black forest ham are a quick and easy to make favorite. Read more
If you’re like us, we love to grill! Why?
It’s the thrill of cooking outside, and the terrific flavor grilling gives to food. Plus, the easy cleanup is a bonus.
Grill ownership is at an all-time high, with more than 70% of grill owners cooking through the summer. Yet, what happens when the cold weather hits? Do you have to stop grilling? Read more
See just how easy it is to roast a Thanksgiving Turkey on the Big Green Egg!
Ready to buy your own EGG?
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.
Here are just a few ideas on some great gifts for the Big Green Egg lover in your house. Check out these holiday gift ideas for Eggheads from Townley Pool and Spa.
This brined turkey has a subtle smoky flavor and is incredibly moist and succulent. Try this Smoked Brined Turkey for your holiday dinner! Read more
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
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