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Ultimate Bacon Jam Burger

The homemade sun-dried tomato bacon jam adds wonders to your burger. Are you ready to try the Ultimate Bacon Jam Burger?

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Plank Grilled Chicken with Fruit Salsa

Have you ever tried alder plan grilling? It’s a great way to add extra flavor to grilled meats. Enjoy the best Plank Grilled Chicken with Fruit Salsa! Read more

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Grilled Chicken Fajita Skewers

We can’t say enough good things about these Grilled Chicken Fajita Skewers. It’s an easy way to grill some tasty chicken while getting your vegetables!

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Grilled Mexican Cobb Salad

Use Grilled Mexican Cobb Salad as an appetizer, side dish, or main dish! Whichever you choose, it will add both color and flavor to your menu! Read more

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Isn’t Dad the Best?

Isn’t dad the best? Yes! And, that why we’re going to help you pick the perfect Big Green Egg for dad.

Whether it’s Father’s Day, a birthday, a holiday, or just because, dad is sure to love the best smoker, grill and oven on the market. In fact, it’s the only outdoor ceramic kamado style charcoal grill he’ll ever need.

Let’s look at how to make his wishes come true.

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Pastrami Beef Short Ribs

If you love BBQ short ribs, this recipe for Pastrami Beef Short Ribs is sure to delight. The special kick from the spicy, tangy pastrami spices is a unique flavor that aims to please!

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Jamaican Jerk Chicken Wings

Enjoy Jamaican Jerk Chicken Wings – they are a tasty take on grilled chicken! Read more

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Smoked Chicken Sandwich with Chipotle Mayonnaise

Smoked Chicken Sandwiches cooked on the Big Green Egg are just fantastic, especially with homemade Chipotle mayonnaise. Try them today! Read more

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Reverse Seared Filet & Ribeye

We cooked these at our Steak Class with Ryan Lane of Lane’s BBQ, and they were a huge hit!

Preparation:

Big Green Egg at 275 degrees, indirect heat.

Ingredients:

1 Ribeye Steak
1 Beef Filet
1 Tablespoon EVOO (extra virgin olive oil)
Lane’s BBQ Brisket Rub
Lane’s BBQAncho Espresso Rub
1 1/2 Tablespoon (non salted) butter
Instant Read Thermometer

Method:

Remove steak from refrigerator. Allow steak to come to room temp (about 45 min. to 1 hour). Brush with EVOO and liberally season both sides of the steak with Brisket & Ancho Espresso Rubs. (It will be tough… but try not to eat at this point of the process).

Place steak on the grate and close lid. Grill for 15-20 minutes or until they reach 120 degrees, longer if desired. Remove from heat and place on clean cutting board. Place butter on top and sprinkle a little more seasoning on. At this point remove indirect cooking plate and get grill up to about 550-650 degrees.

Once temperature reached you are going to sear the steaks for about 1½ minutes per side or until you reach your desired doneness. (have fun with this… you can use a cast iron skillet or grill grates).

Allow steak to rest for 10-15 minutes. Slice & Enjoy!

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Scallops, Asparagus, and Artichoke Gratin

A delicious part for your holiday meal!  We love this recipe for Scallops, Asparagus, and Artichoke Gratin. Read more

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