Recipe courtesy of O’Neill Williams. Ingredients 1 pound jalapenos 4-6 oz cream cheese 1-2 pounds shrimp 1 pound bacon Seasoning Instructions Set EGG for indirect cooking (with convEGGtor) at 400°F/204°C. Cook the grouper on a Perforated Cooking Grid. Mix with cream cheese when cooked. Cut the stems off and split the jalapenos in half long … Read More

COOK TIME: 1 hour to 1-1/2 hour BIG GREEN EGG TEMPERATURE: 350 Degrees EQUIPMENT Cast Iron Dutch Oven Conveggtor INGREDIENTS 5 Baked Potatoes 1 block of Velveeta Cheese 1 pint Half & Half Whole Milk Salt and Pepper INSTRUCTIONS Partially cook baked potatoes in microwave Slice potatoes into thick silver dollars Layer Potatoes, Velveeta Cheese, and Salt&Pepper … Read More

EQUIPMENT Big Green Egg Cast Iron Skillet INGREDIENTS 1-2 Cans of Baked Beans Sweet Onion Bacon Lane’s Southbound Sauce INSTRUCTIONS Prep: Dice ½ of the onion. Cut Bacon into 1/4s Set the EGG® up for direct cooking 400°F. Preheat the skillet. Cook the bacon, and caramelize the onions. Put the can(s) of beans into the … Read More

COOK TIME: 30-45 minutes BIG GREEN EGG TEMPURATURE: 350 Degrees EQUIPMENT 13×9” BGE Drip Pan Conveggtor INGREDIENTS 6-8 cans of “French-style” Green Beans, drained 2 cans of Cream of Mushroom French Fried Onions INSTRUCTIONS Prep: Dice ½ of the onion. Cut Bacon into 1/4s Set the EGG® up for direct cooking 400°F. Preheat the skillet. Cook … Read More

COOK TIME: 45 minutes to 1 hour BIG GREEN EGG TEMPERATURE: 350 Degrees EQUIPMENT Big Green Egg Conveggtor 13×9” BGE Drip Pan INGREDIENTS 2 Large cans of Yams with Syrup (Dukes) 1-1/2 boxes of Butter Pecan Dry Cake Mix 2-3 sticks of butter INSTRUCTIONS Fill pan with 2 Large cans of Yams with Syrup. Add … Read More