Big Green Egg

12 AMAZING RECIPES TO TRY ON YOUR BIG GREEN EGG

AUTHORIZED DEALER There’s something special about firing up the grill to feed your friends and family. Sure, there’s the basic southern hospitality that we share when we entertain, but there’s something more to it than that. I’m sure you’ve heard the saying before that in some places around the country, people eat to live, but in South Louisana, we live to eat.

That means we get creative with the food we serve.

We want to dazzle our guests with something new and exciting for their palate as often as we can. We never want to fall into a rut of continually serving the same things over and over. That means branching out from traditional grilling to smoking, roasting, or even baking on your grill.

Over the years, you’ve cycled through charcoal and propane grills, searching for the piece of outdoor cooking equipment that could do it all. You’ve looked for the grill that provides the level of versatility that allows you to be as creative as you can to wow your guests, and you finally found it with the Big Green EGG! It can grill, smoke, roast, and yes, it can even bake!

With one grill and a few attachments, your recipe options are endless!

Get the Louisiana grilling party started with one of these 12 tried-and-true recipes for every function of your Big Green EGG! ROASTING ON YOUR BIG GREEN EGG

Ingredients: 1 chicken 3 1⁄2 to 4 lbs (1.5 to 1.8 kg), Roasted preferably organic Coarse salt (kosher or sea) and freshly Chicken ground black pepper with Lemon 1 head garlic, cut in half crosswise 1 lemon, cut in half crosswise and Garlic 3 sprigs fresh rosemary (optional) 1 tbsp (15 ml) extra virgin olive oil or butter, at room temperature Instructions:

Set the EGG for indirect cooking (with the convEGGtor) at 400°F/204°C.

Rinse the chicken under cold water and blot dry with paper towels. Place the chicken in a Roasting & Drip Pan. Generously season the neck and cavities with salt and pepper. Place 2 garlic cloves in the main cavity along with 1 of the lemon halves and a sprig of rosemary. Place a third garlic clove in the neck cavity.

Concentrating on the breast, rub the chicken with the cut side of the garlic, remaining lemon half and the butter or olive oil. Generously season the bird on all sides with salt and pepper. Truss the chicken, then place breast side up in the pan. Add the garlic halves, lemon half and rosemary, with the cut side of the garlic and lemon facing the bird.

Place the chicken in the EGG and roast it until the skin is crisp and golden brown and the meat is cooked through, 1 to 1 1⁄4 hours. After 30 minutes, start basting the bird with the juices that accumulate in the bottom of the pan.

Roast until the internal temperature reaches 165°F/74°C. Lay a piece of foil over the breast if it starts to brown too much before the bird is fully cooked.

Transfer the chicken to a cutting board and let it rest for about 5 minutes. Remove the trussing string before carving the bird.

*Recipe courtesy of The Big Green Egg. ROASTING ON YOUR BIG GREEN EGG

Ingredients:

Cooking spray 2 pounds tomatillos, husks removed Roasted Chili 4 poblano chiles, halved lengthwise, ribs and seeds removed Verde Chicken 1 large yellow onion, quartered 6 garlic cloves Enchiladas 1 cup firmly packed fresh cilantro leaves and stems 2 teaspoons ground cumin 1 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 6 ounces reduced-fat Mexican blend cheese, 2 tablespoons olive oil shredded (about 1 1/2 cups) 8 bone-in, skinless chicken thighs (about 4 lb.) 1/2 cup plain 2% reduced-fat Greek yogurt 16 (6-in.) corn tortillas 1/2 cup chopped fresh cilantro

Instructions: Set the EGG for indirect cooking (with the convEGGtor) at 400°F/204°C. Rinse the chicken under cold water and blot dry with paper towels. Place the chicken in a Roasting & Drip Pan. Generously season the neck and cavities with salt and pepper. Place 2 garlic cloves in the main cavity along with 1 of the lemon halves and a sprig of rosemary. Place a third garlic clove in the neck cavity. Concentrating on the breast, rub the chicken with the cut side of the garlic, remaining lemon half and the butter or olive oil. Generously season the bird on all sides with salt and pepper. Truss the chicken, then place breast side up in the pan. Add the garlic halves, lemon half and rosemary, with the cut side of the garlic and lemon facing the bird. Place the chicken in the EGG and roast it until the skin is crisp and golden brown and the meat is cooked through, 1 to 1 1⁄4 hours. After 30 minutes, start basting the bird with the juices that accumulate in the bottom of the pan. Roast until the internal temperature reaches 165°F/74°C. Lay a piece of foil over the breast if it starts to brown too much before the bird is fully cooked. Transfer the chicken to a cutting board and let it rest for about 5 minutes. Remove the trussing string before carving the bird. *Recipe courtesy of The Big Green Egg. ROASTING ON YOUR BIG GREEN EGG

GLUTEN FREE

Ingredients:

1 1 1/2- to 2-pound pork tenderloin Roast Pork 1 teaspoon chili powder 1/2 teaspoon cumin Tenderloin 1 1/2 teaspoons salt With Spicy Apple-Green 2 tablespoons olive oil 2 medium unpeeled Granny Smith apples, diced Chile Salsa 1 small red onion, chopped 2 cloves garlic, minced 2 tablespoons cider vinegar 1/2 cup chicken broth 1/4 teaspoon black pepper 1 4 1/2-ounce can chopped green chilies 1/3 cup chopped fresh cilantro 1 jalapeño, seeded and chopped 1/2 cup diced red pepper 1 tablespoon sugar

Instructions: Preheat your EGG to 400° F. Rub the pork with the chili powder, cumin, and 1 1/4 teaspoons of the salt. In a large skillet, over medium-high heat, heat 1 tablespoon of the olive oil. Add the pork and brown on all sides. Transfer the pork to a roasting pan; set aside. In the same skillet, over medium heat, add the remaining olive oil. Add the apples, red onion, garlic, and vinegar and cook 5 to 8 minutes or until the apples and onion are translucent. Add the broth, chilies, jalapeño, sugar, black pepper, cilantro, and the remaining 1/4 teaspoon of salt. Stir and cook, uncovered, over medium-low heat until the apples are tender, 20 to 30 minutes. Add the red pepper during the last 5 minutes of cooking; set aside. While the salsa cooks, roast the pork for 20 to 25 minutes. Let stand 5 minutes before slicing. Serve with the salsa, buttered potatoes, and a leaf salad. *Recipe courtesy of Real Simple. BAKING ON YOUR BIG GREEN EGG

Ingredients:

2 large eggs 2/3 cup packed light brown sugar Banana-Bran 1 cup mashed ripe bananas, (2 medium) 1 cup buttermilk 1 cup unprocessed wheat bran Muffins 1/4 cup canola oil 1 teaspoon vanilla extract 1 cup whole-wheat flour 3/4 cup all-purpose flour 1½1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 cup chocolate chips, (optional) 1/4 teaspoon salt 1/3 cup chopped walnuts, (optional)

Instructions: Preheat your EGG to 400°F. Coat 12 muffin cups with cooking spray. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving. *Recipe courtesy of Eating Well. BAKING ON YOUR BIG GREEN EGG

Ingredients:

1 1 1/2- to 2-pound pork tenderloin Skillet Pizza 1 teaspoon chili powder 1/2 teaspoon cumin Margarita 1 1/2 teaspoons salt 2 tablespoons olive oil with Alpine 2 medium unpeeled Granny Smith apples, diced and Fresh Basil 1 small red onion, chopped 2 cloves garlic, minced 2 tablespoons cider vinegar 1/2 cup chicken broth 1/4 teaspoon black pepper 1 4 1/2-ounce can chopped green chilies 1/3 cup chopped fresh cilantro 1 jalapeño, seeded and chopped 1/2 cup diced red pepper 1 tablespoon sugar

GLUTEN FREE

Ingredients:

Topping 1/4 cup butter Pineapple 1/2 cup light brown sugar, firmly packed 1/4 teaspoon ground cinnamon Upside-Down 1/4 teaspoon ground ginger 20-ounce can pineapple rings in juice, drained, juice saved Cake candied red cherries or maraschino cherries diced pecans or walnuts, optional Cake 2 tablespoons vegetable oil 4 large eggs 1/2 cup soft butter 2/3 cup pineapple juice 1 box King Arthur Gluten-Free Yellow Cake Mix (from the can of pineapple rings)

Instructions:

Preheat your EGG to 350°F. Bake this cake in either a 9” round or an 8” square cake pan; there’s no need to grease the pan.

To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the cake pan.

Drain and save the juice from the pineapple rings. Space the rings atop the brown sugar mixture: eight pineapple rings will fit in a 9” round pan, and nine pineapple rings in an 8” square pan.

Place a cherry in the center of each pineapple ring. If you’re using nuts, scatter them in any empty spaces.

Follow the box’s directions for making the cake batter, but use 2/3 cup of the juice from the pineapple rings instead of the milk called for. If you don’t have quite 2/3 cup of juice, use water to make up the difference.

Spoon half the batter (about 2 1/2 cups) into the pan, spreading it over the fruit to the edges. See tips, at left, for tasty suggestions on how to use the rest of the batter.

Bake the cake for 40 to 45 minutes, until it’s firm on top, the edges of the crust are brown, and the internal temperature is between 210°F and 212°F.

Remove the cake from the EGG, run a spatula around the edge, wait 3 minutes, then turn the pan over onto a serving plate. Wait another 30 seconds, then lift the pan off. If anything sticks to the pan, just scrape it out and spoon it back on the cake. Best served warm.

*Recipe courtesy of King Arthur Flour SMOKING ON YOUR BIG GREEN EGG

Ingredients:

1/4 cup (packed) golden brown sugar 3 tablespoons paprika Baby Back Ribs 2 teaspoons freshly ground black pepper with Apple-Bourbon 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper Barbecue Sauce 3 (2 1/2 pound) racks pork baby back ribs 2 tablespoons (about) kosher salt 3/4 cup apple cider vinegar Apple-Bourbon Barbecue Sauce, warm 3 cups hickory wood chips, soaked in water for at least 1 hour Instructions: In medium bowl, mix the brown sugar, paprika, black pepper, cumin, and cayenne pepper. Place the ribs on a large baking sheet and rub the ribs with some salt. Sprinkle the spice mixture over the ribs and massage the spices into the meat. Cover and refrigerate for at least 12 hours and up to 24 hours. Set EGG for indirect cooking (with convEGGtor) at 300°F/149°C. Sprinkle 1 cup of the drained wood chips over the coal. Place a foil pan half-filled with water on the convEGGtor. Combine the vinegar and ¾ cup water in a spray bottle. Season the ribs with salt. Place the ribs on the cooking grate over the water-filled pan. (Don’t worry if the ribs extend over the pan, as the pan will still catch the majority of the dripping juices.) Cook, with the dome closed, turning the ribs over and spraying them every 45 minutes or so with the cider mixture, adding another cup of drained wood chips at the same intervals, for about 3 hours, or until the meat is just tender. Do not add more wood chips after the 1 ½ hour point, as too much smoke will give the ribs a bitter flavor. Once the ribs are tender, begin brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat. Continue brushing the ribs with the sauce, turning occasionally, for about 30 minutes, or until the meat has shrunk from the ends of the bones. Transfer the ribs to a carving board and let rest for about 5 minutes. To serve: Using a large sharp knife cut the racks into individual ribs. Transfer to a large bowl and toss with enough of the remaining warm barbecue sauce to coat. Arrange the ribs on a platter and serve with the remaining sauce on the side. *Recipe courtesy of The Big Green Egg. SMOKING ON YOUR BIG GREEN EGG

Ingredients:

1/2 cup kosher salt 1 chopped clove of garlic 1 cup (packed) brown sugar Smoked 1/2 teaspoon ground ginger 1/2 teaspoon ground white pepper Salmon 2 crumbled dried bay leaf

Instructions: Mix the ingredients to make the brine. Apply Brine to Salmon. Portion out the salmon filets – allows for better coverage for the brine and while smoking. Additionally, when you give some away, you don’t have to give away a huge fillet! The “brine” will be dry when it goes on – but while the fillets are marinating, the brine will begin to remove the moisture from the salmon, resulting in a liquid brine after a few hours. Refrigerate the Salmon for 12-24 hours in the Brine. Once the salmon has been in the brine for 12-24 hours, remove and rinse. Place back in the fridge to dry for another 12-24 hours. Set the salmon on cookie cooling racks in the fridge while they dry out. Provides maximum coverage area. After drying, the salmon will have an almost hard exterior skin on it – that’s when you know it’s time to smoke it! The “pellicle” that forms during the drying process is key for smoking/flavor so don’t skip this! Smoke the salmon. For your Big Green Egg setup, don’t use any wood chips for the salmon – just straight lump. Get the BGE going and the fire up to about 400 before adding the plate setter and get the dome temp down to about 225-250. Then, put the tiered grate on the BGE (two tier swing grate from Ceramic Grill Works) and place the salmon on that. Now just close the lid and wait for 3-4 hours. After that, check the salmon for color. If it’s nice and golden – then it’s ready to go.

*Recipe courtesy of The Big Green Egg Blog. SMOKING ON YOUR BIG GREEN EGG

GLUTEN FREE

Ingredients:

1/4 cup dark brown sugar, packed 2 Tablespoons chili powder Applewood 1 Tablespoon paprika (I use smoked paprika) 1 Tablespoon onion powder Smoked 1 Tablespoon garlic powder 1 Tablespoon oregano Chicken 1 teaspoon salt

Instructions:

Take the whole chicken and on a cutting board, cut the chicken with a meat cleaver down the middle of the breast. Take the chicken and remove all the inside parts that need to be tossed out, like the liver, neck, etc. Run cold water over your chicken and rinse well. Pat dry and place the chicken in a 9 x 13 Pyrex dish.

In a small bowl, mix all the dry rub ingredients listed above. Generously rub the chicken that is still in the Pyrex dish with the mixture until rub is gone. Place plastic wrap over the Pyrex dish and refrigerate overnight. I like to marinate my chicken for at least 8 to 12 hours.

After the chicken has marinated, light your BGE and let it preheat until the smoker hits 225 degrees.

Once preheated, place the whole chicken on the rack breast side up and close your smoker. You should expect to see a lot of smoke in the first 2 hours and then it will die down a bit. It will smell wonderful outside!

Smoke the chicken at about 225 degrees for about 4 to 5 hours. Sometimes the smoker temperature will get up to 250, but I never let it go over that. You will need to manage your temperature to ensure the smoker doesn’t get too hot.

At the 4th hour, insert a digital thermometer to see how much longer it has before reaching 165 degrees. When the chicken is done, turn the smoker off and remove the chicken. Your chicken breasts should be at 165 degrees and the thighs/legs at 175 degrees. Note that the chicken juices should run clear.

Let the chicken sit for about 10 minutes before slicing and eating.

*Recipe courtesy of The Big Green Egg Blog. GRILLING ON YOUR BIG GREEN EGG

Ingredients:

1 tablespoon ground allspice 1 tablespoon onion powder 1 teaspoon freshly ground nutmeg Spicy Jerk 1 teaspoon dried powdered ginger 1 teaspoon garlic powder Vegetables 1/2 teaspoon cayenne or ground dried habanero with Yogurt-Scallion Sauce 1 1/2 tablespoons dried thyme Kosher salt Freshly ground pepper 1 3/4 cups extra-virgin olive oil 3 large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced 1 pound medium asparagus 1 pound oyster mushrooms, thickly sliced 8 whole scallions, plus 1/2 cup minced scallions 1/2 pound shiitake mushrooms, stemmed 1 large sweet onion, sliced 1/2 inch thick 1 fennel bulb, sliced 1/4 inch thick through the core 2 cups plain fat-free Greek yogurt 2 red bell peppers, quartered 1/4 cup fresh lime juice 1 1/2 pounds thin eggplant, sliced 1/2 inch thick Grilled bread, for serving

Instructions: Mix the spices, herbs and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil. In a very large bowl, combine the mushrooms, fennel, red peppers, eggplant, asparagus and whole scallions and gently toss with most of the seasoned oil. Brush the onion slabs with the remaining seasoned oil. Light your BGE and oil the grate. Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch. Arrange the vegetables on a platter and keep warm. In a small bowl, whisk the yogurt with the minced scallions, lime juice and remaining 1/4 cup of oil. Serve the vegetables with the yogurt sauce and grilled bread. *Recipe courtesy of Food & Wine. GRILLING ON YOUR BIG GREEN EGG

Ingredients:

1 mango, peeled and coarsely chopped Grilled Corn 1/4 cup mango nectar with 1 tablespoon honey Mango-Habanero 1/2 habanero chile, seeded 1 1/2 sticks unsalted butter, softened Butte 2 tablespoons packed cilantro leaves, chopped 1/2 teaspoon kosher salt 8 ears of corn

Instructions: In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes. Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes. Light your EGG and preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes. Drain the corn but don’t pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve. *Recipe courtesy of Food & Wine. GRILLING ON YOUR BIG GREEN EGG

GLUTEN FREE

Ingredients:

3 tablespoons plus 1 teaspoon extra virgin olive oil 3 tablespoons plus 2 teaspoons Rosemary fresh lemon juice Shrimp Skewers 3 garlic cloves, smashed with Arugula-White 2 teaspoons minced fresh rosemary 3/4 teaspoon salt Bean Salad 1/4 teaspoon plus 1/8 teaspoon black pepper 1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on Nonstick cooking spray 1 5-ounce package baby arugula 1 small garlic clove, minced 1 15-ounce can cannellini beans, rinsed and drained Pinch sugar 1/2 small red onion, thinly sliced

Instructions: Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes. Heat your EGG to medium-high. Thread shrimp on skewers (if they’re wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside. *Recipe courtesy of Fitness Magazine.