Rum Cake – Big Green Egg

Rum Cake – Big Green Egg

Ingredients 1 box vanilla cake mix 3 eggs ⅓ cup canola oil ½ can evaporated milk ½ cup spiced rum 1 tbsp vanilla extract Instructions Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C. Mix all cake ingredients and pour into the Bundt pan. Bake for 45 minutes, until the top is golden … Read More

Shredded Beef Sandwich

Shredded Beef Sandwich

Ingredients 4 lbs. rump or chuck roast 2 16-oz jars pepperoncini peppers, stems removed (reserve juice) 12 oz light beer 12 oz beef broth 1 large sweet onion, sliced Salt and pepper, to taste 6 hoagie rolls 12 slices smoked provolone cheese Fried onions, optional Instructions Set the EGG for direct cooking without the convEGGtor … Read More

Texas Style Brisket

Texas Style Brisket

This brisket is wonderful alone or served with soft tortillas and taco toppings. Ingredients One 10 to 12 lb (4.5 to 5.5 kg) whole packer brisket (Choice or higher) Instructions Mix the rub ingredients (listed below) in a large bowl. This mix will make more than you need for one brisket; store the remainder in … Read More

Blueberry BBQ Chicken

Blueberry BBQ Chicken

Recipe courtesy of Vivian Howard. Her documentary film series, “A Chef’s Life,” has won a Peabody Award, a Daytime Emmy and was nominated for four James Beard Awards. You can read more about Vivian on P32 of our Lifestyle Magazine. “My Blue Q Sauce is inspired by typical Eastern North Carolina vinegar-based barbecue sauce. But … Read More

Fish and Shrimp Stuffed Jalapeños

Fish and Shrimp Stuffed Jalapeños

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

Plank Roasted Pears with Blue Cheese

Plank Roasted Pears with Blue Cheese

Recipe copyright Kared Adler and Judith Fertig and used by permission of The Harvard Common Press. Photo courtesy: 25 Essentials: Techniques for Planking. Whether you serve these over dressed greens as a salad, on their own with a bold red wine as an appetizer, or as a sweet-savory dessert with a glass of port, you’ll … Read More

Grilled Grouper with Basil Tomato Sauce

Grilled Grouper with Basil Tomato Sauce

Recipe courtesy of O’Neill Williams. Ingredients 1 Tablespoon lemon juice 1 ½ teaspoons minced fresh rosemary or ½ teaspoon dried rosemary, crushed 1 ½ teaspoons olive oil ¼ teaspoon salt dash pepper 2 fish fillets ¼ cup diced seeded tomato 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1 Tablespoon chopped green onion … Read More

Grilled Cheesesteak Pizza

Grilled Cheesesteak Pizza

Recipe adapted from Laura’s Lean Beef. For more on Laura’s Lean Beef, visit laurasleanbeef.com. Ingredients 1 tablespoon extra-virgin olive oil 1 roasted red bell pepper, sliced (use from a jar) 1⁄2 onion, sliced 1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained 1⁄2 tablespoon dried oregano 5 ounces Laura’s Lean Beef Sirloin Steak, cooked and … Read More

NY Strip Steaks

NY Strip Steaks

Recipe courtesy of O’Neill Williams. Ingredients 4 NY Strip steaks, seasoned with 4 tbsp Dizzy Gourmet® Cosmic Cow Seasoning™ Instructions Set the EGG for direct cooking (without the convEGGtor) with a Cast Iron Grid at 650°F/343°C. Grill steaks to desired internal temperature. 2 ½ minutes, then flip. 2 ½ minutes, then flip. Cook additional 3 … Read More

Cedar Planked Salmon with Honey Glaze

Cedar Planked Salmon with Honey Glaze

Recipe courtesy of Robert Mondavi, Jr. – Co-Founder and President of Winemaking, Michael Mondavi Family Estate and Folio Fine Wine Partners. “Collectively our family has ten EGGs…needless to say, we all believe in the versatility of the Big Green Egg.” Ingredients 2 Cedar Grilling Planks 1 ½ cup (120 ml) Dijon mustard ¼ cup (60 … Read More