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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 lem- on half and the butter or olive oil. Generously season the bird on all sides with salt and pep- per. 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 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).
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