Ingredients 1 Pinkglow Pineapple, cut into rings 3 oz. tequila 1.5 oz. triple sec liqueur 1 tbsp agave nectar 4 tbsp lime juice, divided Sugar for the rim Ice Lime Wedges Instructions Equipment Shaker Muddler Big Green Egg Cast Iron Cooking Grid Method Set the EGG for indirect cooking at 400°F/204°C with a cast iron … Read More
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
Flank steak is super affordable and can be a little tough, but with a little love, it can outshine practically almost any steak. I love slicing the flank steak open and stuffing it with sliced cheese and cured meat. The great thing about grilling stuffed flank steak is that you can easily change the entire … Read More
I love ordering pizza as much as the next guy but let’s face it nothing beats the bubbling cheesy goodness of freshly grilled pizza! You might not realize it but cooking a homemade pizza on your Bull Grill will take just about as long as ordering from your favorite pizza joint. The process is made … Read More
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
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
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
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
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
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
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