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Direct Grilling on the Big Green Egg

Are you new to grilling, or would you like to learn more about the Big Green Egg? In this article, we look at direct grilling on the Big Green Egg. Read more

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Townley’s BBQ Brisket

Check out this original recipe for Townley’s BBQ Brisket from our very own expert chef, David Townley! This is a great recipe all year long. Read more

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Grilled Stuffed Shrimp

Enjoy these delicious Grilled Stuffed Shrimp with cocktail sauce or by themselves! Read more

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NY Strip Steaks

Cook the perfect steak in eight minutes with delicious toppings. Who wouldn’t love these NY Strip Steaks? Read more

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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are a perfect recipe for your next party or get-together! Read more

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First Use Tips for Your Big Green Egg

Congratulations on purchasing a Big Green Egg!

We know you are excited to start enjoying The Ultimate Cooking Experience! Check out these step-by-step instructions for getting started with your new EGG. We’ve put together some first-use tips for your Big Green Egg. Read more

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Cold Weather Grilling Tips

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

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Yes, It’s the Best Gift Ever, But Why?

You’ve heard that the Big Green Egg is the ultimate cooking experience, and yes, it’s the best gift ever, but why? In this article, we decode the BGE!

Read more
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Roasting a Turkey on the Big Green Egg

See just how easy it is to roast a Thanksgiving Turkey on the Big Green Egg!

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Cherry Pie

Ingredients

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

Instructions

Set your EGG for indirect cooking, using the convEGGtor and stabilize at 375°F/191°C.

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.

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