Spinalis steak
3 sprigs rosemary
Steak seasoning


Set the Big Green Egg for indirect cooking with a convEGGtor at 275°F.

Season all sides of the spinalis with your favorite steak seasoning – clean any of the hard-fatty tissue on the inside. Roll the steak and tie it together with butcher’s twine. Take the rosemary sprigs and tuck underneath the string for cooking.

Cook the steak until it reaches an internal temperature of 120°F. Remove the steak from the grill and let it rest 15 minutes.

Set the EGG for direct cooking without a convEGGtor at 600°F.

Heat a cast iron pan in the EGG for 10 minutes. Sear the steak on all sides; remove and rest another 10 minutes. Slice and serve.

Hakerai Turnip Gratin Ingredients

10 Hakerai turnips with tops, cut ¼ inch thick and roughly chopped greens
2 cup heavy cream
1 bay leaf
4 sprigs thyme
1 yellow onion, julienned
3 cups crushed Ritz® crackers
1 cup pecorino cheese
2 cup dried morel mushrooms

Hakerai Turnip Gratin Instructions

Set the EGG for indirect cooking with a convEGGtor at 300°F.

Add the heavy cream to a pot with bay leaf, thyme and salt and pepper. Bring the cream to a boil and let the herbs steep.

Add the turnips, their greens and onions to a bowl with the hot cream. Discard the thyme and bay leaf. Mix the contents of the bowl and add them to a cast iron skillet. Arrange the turnips in a shingled pattern.

In a separate bowl mix the chopped morels and pecorino cheese and the crackers. Top the gratin with the crackers mixture and spread evenly. Cook in the Big Green Egg for 45 minutes; check the doneness with a toothpick. If the toothpick can be inserted without any resistance the gratin is done.

Charred Pepper Relish Ingredients Ingredients

3 bell peppers, any color
Half a yellow onion, diced
½ cup basil, minced
½ cup sherry vinegar
½ cup olive oil
Fresh ground black pepper

Charred Pepper Relish Ingredients Instructions

Set the EGG for direct cooking without a convEGGtor at 500°F.

Grill the whole peppers until the it is charred on each side and the skin is blistered. After the peppers have cooled, deseed the peppers, leaving the charred skin on and dice.

Add the bell pepper to a bowl with the rest of the ingredients and mix together. This is a wonderful steak topping.

Recipe and photo from Big Green Egg and Executive Chef Woody Back, from Table & Main.

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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


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.

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