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convenient sizes!
SLOW ROASTED LEG OF LAMB Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers140ºF/60ºC.
PORK TENDERLOIN
Instructions. Set the EGG for direct cooking at 350°F/177°C. Trim the pork tenderloin of any excess fat and silver skin. Season with a drizzle of olive oil and a generous amount of Big Green Egg Sweet & Smoky Seasoning.. Place the tenderloins on the cooking grid.PERFECT RIBS
Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.. Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides.BUTCHER PAPER
Big Green Egg Pink Butcher Paper is perfect for wrapping smoked meats to prevent moisture loss at the end of the cooking period, keeping the meat tender and juicy. The natural fibers allow the meat to breathe and develop a smoky flavor and crunchy bark, and helps decrease the cook time of your favorite barbecued meats,Read More »Butcher Paper TEXAS-STYLE BEEF BRISKET Place the brisket in the EGG, fat side down, and cook for 6 hours. Flip to cook fat side up for another 2 hours. Lay out a large double thick sheet of heavy-duty aluminum foil or butcher paper. Lay the brisket on the foil or butcher paper fat side up and wrap. Return to the EGG and cook until the brisket reaches an internal temperature of200
SPATCHCOCKED CHICKEN TWO WAYS Set your EGG for indirect cooking with the convEGGtor at 350°F/177°C. Remove the chicken from the brine. Rinse thoroughly and dry well with paper towels. Season the chicken on all sides with the Big Green Egg Citrus & Herb Seasoning. Place the chicken on the cooking grid meaty side up and cook for about 1 hour and 15 minutesuntil golden
SMOKED BRISKET
Instructions. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips. Trim excess fat off brisket to make smooth-even surface. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). Cook the brisket until the internal PORK CHOPS - BIG GREEN EGG Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper. Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in thebutter.
JUSTIN MOORE RIB-EYE Preheat the EGG to 550ºF/288ºC. Using a basting brush, lightly coat each of the rib-eye steaks with the olive oil, season with salt and pepper, and set aside. To make the garlic butter, melt the butter in a small saucepan on the stovetop. When the butter begins to foam, add the garlic and cook for 2 minutes, being careful not to let the BIG GREEN EGG: KAMADO GRILL, CERAMIC GRILL, CHARCOAL SMOKERFIND A DEALERCOOKSHOPVIEW ALL EGG SIZES2XLXL Big Green Egg, the Ultimate Cooking Experience. It's the best kamado grill, ceramic grill & charcoal smoker on the planet, with 7convenient sizes!
SLOW ROASTED LEG OF LAMB Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers140ºF/60ºC.
PORK TENDERLOIN
Instructions. Set the EGG for direct cooking at 350°F/177°C. Trim the pork tenderloin of any excess fat and silver skin. Season with a drizzle of olive oil and a generous amount of Big Green Egg Sweet & Smoky Seasoning.. Place the tenderloins on the cooking grid.PERFECT RIBS
Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.. Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides.BUTCHER PAPER
Big Green Egg Pink Butcher Paper is perfect for wrapping smoked meats to prevent moisture loss at the end of the cooking period, keeping the meat tender and juicy. The natural fibers allow the meat to breathe and develop a smoky flavor and crunchy bark, and helps decrease the cook time of your favorite barbecued meats,Read More »Butcher Paper TEXAS-STYLE BEEF BRISKET Place the brisket in the EGG, fat side down, and cook for 6 hours. Flip to cook fat side up for another 2 hours. Lay out a large double thick sheet of heavy-duty aluminum foil or butcher paper. Lay the brisket on the foil or butcher paper fat side up and wrap. Return to the EGG and cook until the brisket reaches an internal temperature of200
SPATCHCOCKED CHICKEN TWO WAYS Set your EGG for indirect cooking with the convEGGtor at 350°F/177°C. Remove the chicken from the brine. Rinse thoroughly and dry well with paper towels. Season the chicken on all sides with the Big Green Egg Citrus & Herb Seasoning. Place the chicken on the cooking grid meaty side up and cook for about 1 hour and 15 minutesuntil golden
SMOKED BRISKET
Instructions. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips. Trim excess fat off brisket to make smooth-even surface. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). Cook the brisket until the internal PORK CHOPS - BIG GREEN EGG Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper. Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in thebutter.
JUSTIN MOORE RIB-EYE Preheat the EGG to 550ºF/288ºC. Using a basting brush, lightly coat each of the rib-eye steaks with the olive oil, season with salt and pepper, and set aside. To make the garlic butter, melt the butter in a small saucepan on the stovetop. When the butter begins to foam, add the garlic and cook for 2 minutes, being careful not to let the WARRANTY: REGISTRATION & CLAIM PROCEDURE WARRANTY for Residential and Commercial Applications. IMPORTANT – READ SAFETY TIPS AND FIRST TIMER TIPS BEFORE USING YOUR EGG AFTER READING THE WARRANTY BELOW MAKE SURE YOU REGISTER YOUR EGG.. Printable Warranty. The Big Green Egg (“BGE”) was the first ceramic grill manufacturer in the world to stand behind its products by offering a Limited Lifetime Warranty, and HOW TO MAKE PIZZA ON THE BIG GREEN EGG Pizza On the Big Green Egg. Big Green Egg chefs around the world know that, when cooking with indirect heat, the EGG performs as a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today. In fact, the Big Green Egg bakes and roasts better and quicker than these FIND A DEALER / STORE LOCATOR Find a Big Green Egg Authorized Dealer to purchase the best ceramic kamado-style charcoal grill & smoker on the market! Charcoal, EGGcessories & WarrantyEGGCESSORIES
Corporate Headquarters: 3786 DeKalb Technology Parkway Atlanta, GA30340 800.793.2292
THE PERFECT BURGER
Set the EGG for direct cooking (without the convEGGtor) at 600°F/316°C. Using a Cast Iron Grid will leave those beautiful sear marks. Form the meat into 4 (8-ounce) patties about 1 inch thick. Season with the granulated garlic, salt and pepper and set aside. Cut the buns in half horizontally and brush the inside of each half withbutter.
PORK CHOPS - BIG GREEN EGG Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper. Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in thebutter.
SMOKED BRISKET
Instructions. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips. Trim excess fat off brisket to make smooth-even surface. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). Cook the brisket until the internal PRIME RIB - BIG GREEN EGG Place the roast fat side down and cook until the internal temperature reaches 115°F, approximately 2 hours. Remove the roast from the grill and let rest. Set the EGG for indirect cooking with the convEGGtor at 500°F/260ºC. Place the roast back on the EGG and cook until the WARRANTY REGISTRATION Discount Chain please complete the following: NOTICE: ANY BIG GREEN EGG PURCHASED FROM AN UNAUTHORIZED RESELLER SUCH AS WALMART, SAM’S CLUB OR COSTCO IS NOT COVERED BY THE BIG GREEN EGG WARRANTY. Please assist us in identifying unauthorized resellers. If you purchased an EGG on the Internet or from a Discounter, please let us know.CHAMPIONSHIP RIBS
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling. Set the EGG® up for indirect cooking with a convEGGtor at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs. Cook for one-and-a-half hours BIG GREEN EGG: KAMADO GRILL, CERAMIC GRILL, CHARCOAL SMOKERFIND A DEALERCOOKSHOPVIEW ALL EGG SIZES2XLXL Big Green Egg, the Ultimate Cooking Experience. It's the best kamado grill, ceramic grill & charcoal smoker on the planet, with 7convenient sizes!
HOW TO MAKE PIZZA ON THE BIG GREEN EGGFIND A DEALERLIFETIME WARRANTYPIZZA RECIPESEGG TOOLS & TEMPERATURE CONTROL Pizza On the Big Green Egg. Big Green Egg chefs around the world know that, when cooking with indirect heat, the EGG performs as a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today. In fact, the Big Green Egg bakes and roasts better and quicker than thesePORK TENDERLOIN
Instructions. Set the EGG for direct cooking at 350°F/177°C. Trim the pork tenderloin of any excess fat and silver skin. Season with a drizzle of olive oil and a generous amount of Big Green Egg Sweet & Smoky Seasoning.. Place the tenderloins on the cooking grid.RACK OF LAMB
Add the lamb and cook until the internal temperature hits 140°F/60°C. Remove from the EGG and rest under tented foil for 15 minutes. While the lamb rests, carefully remove the convEGGtor to set the EGG for direct cooking. Open the vents to increase the EGG temperature to 550°F/288°C. Sear the outside of the lamb; re-seasonif necessary.
SLOW ROASTED LEG OF LAMB Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers140ºF/60ºC.
PERFECT RIBS
Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.. Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides.EGGCESSORIES
Corporate Headquarters: 3786 DeKalb Technology Parkway Atlanta, GA30340 800.793.2292
SPATCHCOCKED CHICKEN TWO WAYS Set your EGG for indirect cooking with the convEGGtor at 350°F/177°C. Remove the chicken from the brine. Rinse thoroughly and dry well with paper towels. Season the chicken on all sides with the Big Green Egg Citrus & Herb Seasoning. Place the chicken on the cooking grid meaty side up and cook for about 1 hour and 15 minutesuntil golden
TEXAS-STYLE BEEF BRISKET Place the brisket in the EGG, fat side down, and cook for 6 hours. Flip to cook fat side up for another 2 hours. Lay out a large double thick sheet of heavy-duty aluminum foil or butcher paper. Lay the brisket on the foil or butcher paper fat side up and wrap. Return to the EGG and cook until the brisket reaches an internal temperature of200
PORK CHOPS - BIG GREEN EGG Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper. Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in thebutter.
BIG GREEN EGG: KAMADO GRILL, CERAMIC GRILL, CHARCOAL SMOKERFIND A DEALERCOOKSHOPVIEW ALL EGG SIZES2XLXL Big Green Egg, the Ultimate Cooking Experience. It's the best kamado grill, ceramic grill & charcoal smoker on the planet, with 7convenient sizes!
HOW TO MAKE PIZZA ON THE BIG GREEN EGGFIND A DEALERLIFETIME WARRANTYPIZZA RECIPESEGG TOOLS & TEMPERATURE CONTROL Pizza On the Big Green Egg. Big Green Egg chefs around the world know that, when cooking with indirect heat, the EGG performs as a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today. In fact, the Big Green Egg bakes and roasts better and quicker than thesePORK TENDERLOIN
Instructions. Set the EGG for direct cooking at 350°F/177°C. Trim the pork tenderloin of any excess fat and silver skin. Season with a drizzle of olive oil and a generous amount of Big Green Egg Sweet & Smoky Seasoning.. Place the tenderloins on the cooking grid.RACK OF LAMB
Add the lamb and cook until the internal temperature hits 140°F/60°C. Remove from the EGG and rest under tented foil for 15 minutes. While the lamb rests, carefully remove the convEGGtor to set the EGG for direct cooking. Open the vents to increase the EGG temperature to 550°F/288°C. Sear the outside of the lamb; re-seasonif necessary.
SLOW ROASTED LEG OF LAMB Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers140ºF/60ºC.
PERFECT RIBS
Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.. Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides.EGGCESSORIES
Corporate Headquarters: 3786 DeKalb Technology Parkway Atlanta, GA30340 800.793.2292
SPATCHCOCKED CHICKEN TWO WAYS Set your EGG for indirect cooking with the convEGGtor at 350°F/177°C. Remove the chicken from the brine. Rinse thoroughly and dry well with paper towels. Season the chicken on all sides with the Big Green Egg Citrus & Herb Seasoning. Place the chicken on the cooking grid meaty side up and cook for about 1 hour and 15 minutesuntil golden
TEXAS-STYLE BEEF BRISKET Place the brisket in the EGG, fat side down, and cook for 6 hours. Flip to cook fat side up for another 2 hours. Lay out a large double thick sheet of heavy-duty aluminum foil or butcher paper. Lay the brisket on the foil or butcher paper fat side up and wrap. Return to the EGG and cook until the brisket reaches an internal temperature of200
PORK CHOPS - BIG GREEN EGG Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper. Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in thebutter.
CHAMPIONSHIP RIBS
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling. Set the EGG® up for indirect cooking with a convEGGtor at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs. Cook for one-and-a-half hours PORK CHOPS - BIG GREEN EGG Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper. Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in thebutter.
BIG GREEN EGG BARBECUE SAUCE Big Green Egg Authentic Smokehouse-Style Barbecue Sauces will enhance the flavor of any of your favorite recipes! Kick up the flavor of baked beans and potatoes, mix them in your favorite meatloaf or spice up a homemade pizzaso good you’ll want to try them all! Six delicious flavors in a convenient 12 FL OZ / 354 ML size!THE PERFECT BURGER
Set the EGG for direct cooking (without the convEGGtor) at 600°F/316°C. Using a Cast Iron Grid will leave those beautiful sear marks. Form the meat into 4 (8-ounce) patties about 1 inch thick. Season with the granulated garlic, salt and pepper and set aside. Cut the buns in half horizontally and brush the inside of each half withbutter.
GRID LIFTER
The Big Green Egg Grid Lifter easily and safely grips and lifts cast iron and stainless grids; you’ll never struggle to lift the grid off the EGG. Simply place Grid Lifter on cooking grid as shown. Squeeze handle and rotate the Grid Lifter ¼ turn – 90º. Release handle, check that grid is secure, and lift.SMOKED BRISKET
Instructions. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips. Trim excess fat off brisket to make smooth-even surface. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). Cook the brisket until the internal SMOKED SPICY KOREAN SPARE RIBS Trim the excess fat from the ribs and cover in the Big Green Egg Sweet and Smoky Seasoning. Put in the ribs bone side down in the EGG. After cooking for 3 hours glaze with Korean BBQ sauce. Cook for another hour. Raise the temperature to 300° and glaze the ribs with SPATCHCOCKED CHICKEN Lay the chicken flat, breast side up, onto a Perforated Grid lined with aluminum foil. Brush the chicken with the vegetable oil. Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic powder, chili powder, and black pepper in a small mixing bowl. JUSTIN MOORE RIB-EYE Preheat the EGG to 550ºF/288ºC. Using a basting brush, lightly coat each of the rib-eye steaks with the olive oil, season with salt and pepper, and set aside. To make the garlic butter, melt the butter in a small saucepan on the stovetop. When the butter begins to foam, add the garlic and cook for 2 minutes, being careful not to let the BIG GREEN EGG BACON WRAPPED JALAPEÑO POPPERS Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C. Mix together the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper. Fill each halved jalapeño pepper with cream cheese mixture and sprinkle a touch of the Big Green Egg Sweet and Smoky seasoning on top. Wrap each jalapeño with a strip of bacon and BIG GREEN EGG: KAMADO GRILL, CERAMIC GRILL, CHARCOAL SMOKERFIND A DEALERCOOKSHOPVIEW ALL EGG SIZES2XLXL Big Green Egg, the Ultimate Cooking Experience. It's the best kamado grill, ceramic grill & charcoal smoker on the planet, with 7convenient sizes!
RACK OF LAMB
Add the lamb and cook until the internal temperature hits 140°F/60°C. Remove from the EGG and rest under tented foil for 15 minutes. While the lamb rests, carefully remove the convEGGtor to set the EGG for direct cooking. Open the vents to increase the EGG temperature to 550°F/288°C. Sear the outside of the lamb; re-seasonif necessary.
PRIME RIB - BIG GREEN EGG Place the roast fat side down and cook until the internal temperature reaches 115°F, approximately 2 hours. Remove the roast from the grill and let rest. Set the EGG for indirect cooking with the convEGGtor at 500°F/260ºC. Place the roast back on the EGG and cook until thePERFECT RIBS
Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.. Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides. SLOW ROASTED LEG OF LAMB Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers140ºF/60ºC.
TEXAS-STYLE BEEF BRISKET Place the brisket in the EGG, fat side down, and cook for 6 hours. Flip to cook fat side up for another 2 hours. Lay out a large double thick sheet of heavy-duty aluminum foil or butcher paper. Lay the brisket on the foil or butcher paper fat side up and wrap. Return to the EGG and cook until the brisket reaches an internal temperature of200
CHAMPIONSHIP RIBS
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling. Set the EGG® up for indirect cooking with a convEGGtor at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs. Cook for one-and-a-half hoursSMOKED BRISKET
Instructions. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips. Trim excess fat off brisket to make smooth-even surface. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). Cook the brisket until the internal PORK CHOPS - BIG GREEN EGG Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper. Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in thebutter.
SPATCHCOCKED CHICKEN Lay the chicken flat, breast side up, onto a Perforated Grid lined with aluminum foil. Brush the chicken with the vegetable oil. Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic powder, chili powder, and black pepper in a small mixing bowl. BIG GREEN EGG: KAMADO GRILL, CERAMIC GRILL, CHARCOAL SMOKERFIND A DEALERCOOKSHOPVIEW ALL EGG SIZES2XLXL Big Green Egg, the Ultimate Cooking Experience. It's the best kamado grill, ceramic grill & charcoal smoker on the planet, with 7convenient sizes!
RACK OF LAMB
Add the lamb and cook until the internal temperature hits 140°F/60°C. Remove from the EGG and rest under tented foil for 15 minutes. While the lamb rests, carefully remove the convEGGtor to set the EGG for direct cooking. Open the vents to increase the EGG temperature to 550°F/288°C. Sear the outside of the lamb; re-seasonif necessary.
PRIME RIB - BIG GREEN EGG Place the roast fat side down and cook until the internal temperature reaches 115°F, approximately 2 hours. Remove the roast from the grill and let rest. Set the EGG for indirect cooking with the convEGGtor at 500°F/260ºC. Place the roast back on the EGG and cook until thePERFECT RIBS
Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.. Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides. SLOW ROASTED LEG OF LAMB Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers140ºF/60ºC.
TEXAS-STYLE BEEF BRISKET Place the brisket in the EGG, fat side down, and cook for 6 hours. Flip to cook fat side up for another 2 hours. Lay out a large double thick sheet of heavy-duty aluminum foil or butcher paper. Lay the brisket on the foil or butcher paper fat side up and wrap. Return to the EGG and cook until the brisket reaches an internal temperature of200
CHAMPIONSHIP RIBS
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling. Set the EGG® up for indirect cooking with a convEGGtor at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs. Cook for one-and-a-half hoursSMOKED BRISKET
Instructions. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips. Trim excess fat off brisket to make smooth-even surface. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). Cook the brisket until the internal PORK CHOPS - BIG GREEN EGG Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper. Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in thebutter.
SPATCHCOCKED CHICKEN Lay the chicken flat, breast side up, onto a Perforated Grid lined with aluminum foil. Brush the chicken with the vegetable oil. Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic powder, chili powder, and black pepper in a small mixing bowl.BIG GREEN EGG
Big Green Egg Relaxed Official EGGhead Cap – Green. $15.00. This Big Green Egg cap allows for a casual, laid back look and an easy, comfortable fit. Adjust for yourMINI BIG GREEN EGG
Mini Big Green Egg. A MINI Big Green Egg is the perfect solution for picnics and tailgating when you want to take The Ultimate Cooking Experience with you! It is also a popular size for grilling on apartment balconies or camping and boating. Leave those propane canisters at home and enjoy your favorite campfire meal on the MINI!SMOKED BRISKET
Instructions. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips. Trim excess fat off brisket to make smooth-even surface. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). Cook the brisket until the internalPORK TENDERLOIN
Instructions. Set the EGG for direct cooking at 350°F/177°C. Trim the pork tenderloin of any excess fat and silver skin. Season with a drizzle of olive oil and a generous amount of Big Green Egg Sweet & Smoky Seasoning.. Place the tenderloins on the cooking grid. BARBECUED BAKED BEANS Instructions. Set the EGG for direct cooking at 400ºF. Place the Dutch Oven on the grid and preheat for 10 minutes. Add the bacon to the Dutch Oven. Close the lid of the EGG and cook until crisp. Transfer the bacon with a slotted spoon to a paper towel to drain and set aside, reserving the fat in the Dutch Oven.THE PERFECT BURGER
Set the EGG for direct cooking (without the convEGGtor) at 600°F/316°C. Using a Cast Iron Grid will leave those beautiful sear marks. Form the meat into 4 (8-ounce) patties about 1 inch thick. Season with the granulated garlic, salt and pepper and set aside. Cut the buns in half horizontally and brush the inside of each half withbutter.
SLOW ROASTED LEG OF LAMB Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers140ºF/60ºC.
BEEF BRISKET
Spread the rub generously over the brisket, wrap in foil or plastic wrap and let rest for one to two hours. Set the EGG for indirect cooking at 250°F/121°C. Add in soaked wood chips (hickory, apple or cherry) if you choose. Cook until the internal temperature of the meat is 150°F/66°C, and then reduce the EGG temperature to 225°F/107°C. JUSTIN MOORE RIB-EYE Preheat the EGG to 550ºF/288ºC. Using a basting brush, lightly coat each of the rib-eye steaks with the olive oil, season with salt and pepper, and set aside. To make the garlic butter, melt the butter in a small saucepan on the stovetop. When the butter begins to foam, add the garlic and cook for 2 minutes, being careful not to let the BIG GREEN EGG BACON WRAPPED JALAPEÑO POPPERS Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C. Mix together the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper. Fill each halved jalapeño pepper with cream cheese mixture and sprinkle a touch of the Big Green Egg Sweet and Smoky seasoning on top. Wrap each jalapeño with a strip of bacon andSkip to content
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