Big Green Egg Recipes
Pound Cake with Strawberries & Berry Coulis
This is the perfect dessert to make when strawberries and raspberries are fresh and plentiful. This pound cake is particulary moist because of the addition of yogurt to the recipe. The coulis is a thick strained fruit sauce and joins the macerated berries on top of the cake. The coulis is also delightful served over ice cream with fresh berries.
1 Cup unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs
3 cups cake flour
1/4 teaspoon table salt
1/4 teaspoon baking soda
1 cup plain yogurt
2 teaspoons vanilla extract
1 pound fresh strawberries, hulled and quartered
1 cup raspberries, fresh or frozen
1 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 cup heavy cream
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Set the EGG for indirect cooking at 325 degress
To make the pound cake, in a large bowl using an electric mixer, cream the butter and sugar for 3 to 5 minutes. Add the eggs, 1 at a time, with the mixer on low. Blend until the eggs are completely incorporated. Mix the flour, salt, and baking soda in a separate bowl. With the mixer on low, add the yogurt and the flour mixture, alternately, until both are completely incorporated. Add the vanilla and continue mixing for 15 seconds.
Pour the batter into the prepared loaf pan and place the cooking grid. Close the lid of the EGG and bake for 1 hour, or until an inserted toothpick comes out clean. To make the coulis, using a small paring knife, quarter the strawberries and place them in a small bowl with the raspberries. Add the sugar and lemon juice. Using a spoon, toss the strawberries and raspberries in the sugar. Place half of the strawberries and raspberries in the bowl of a blender or food processor fitted with the steel blade and refrigerate the other half. Puree the berries in the blender for 3 minutes on high. Strain the coulis into a small bowl.
To make the whipped cream, using a whisk or electric mixer, beat the cream, confectioners' sugar, and vanilla for 5 minutes, or until light and fluffy.
To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries, and top with the whipped cream.
Serves 6 to 8
Bouquet of rose stems or wooden skewers
1 pack of bacon
Set the EGG for indirect cooking at 350 degrees.
Take each slice of bacon and carefully roll it up.
Insert toothpicks in an X shape to the bottom of the bacon roll up.
Put bacon roll ups on EGG and allow them to cook until finished. Make sure the bacon isn't too crispy.
If using real flower stems, remove the flowers from the stems carefully. You may need to use scissors. Insert half a toothpick into the top of the stem. Remove the toothpicks from the bacon, roll up, and insert onto stem toothpick.
If using wooden skewers, simply remove the toothpicks from the bacon roll up and insert ontil skewer.
Whichever method you choose, you will likely need to use a ribbon to tie the stems/skewers together towards the top so they don't fall over and put them in a vase or wrap.
- 7.5-10 lb pork butt (also called pork shoulder blade roast, Boston butt)
- 1⁄3 cup of Dizzy Gourmet® Down and Dizzy™ Seasoning
- 2 or 3 chunks of smoking wood (hickory is a natural on pork)
- Wrapping liquid
- 1⁄2 cup of peach nectar
- Hot sauce (optional, and to taste mixed in with peach nectar)
Trim excess fat and silver skin. Leave fat cap on one side. Shake a light layer of coarse salt onto all sides of the pork butt.
Cover generously with Down and Dizzy™ Seasoning and press in with hands to adhere. Let rub melt in for 20 minutes or more while you prepare EGG.
Prepare fire in EGG, starting with a small amount of charcoal in the firebox. Once all charcoal is burning and EGG has warmed up to 300°F/149°C or more, lay wood chunks on coals, and cover with more charcoal to fill firebox.
Add the convEGGtor™ Plate Setter with legs up and drip pan or foil to catch drippings. Place cooking grid on Plate Setter legs.
Stabilize EGG at 250°F/121°C, and wait 20 minutes or more until smoke is thin with a light smoky aroma. Place seasoned pork butt on grid, fat cap down. Cook for approximately 8 hours, or until outside crust (bark) is caramelized and firm.
After 8 hours, or when the meat reaches 170°F/77°C internal temperature, double wrap the butt in heavy-duty aluminum foil. Before sealing foil, pour in peach nectar/hot sauce mixture. For a little extra layer of flavor, grind a couple teaspoons of Down and DizzyTM Seasoning finely and add to liquid.
Return to EGG and cook until 200°F/93°C internal temperature in the center. Remove from EGG, cover with towels, a blanket or place in cooler to rest for at least 1 hour and up to 3.
Pull, shred, chop or chunk to your preference. Add salt, fine ground rub to taste. Enjoy!
- 4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
- 1 tablespoon butter
- 11⁄2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
- 1⁄4 cup minced shallots
- 11⁄2 cups beef broth
- 1⁄2 teaspoon chopped fresh thyme or 1⁄4 teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon water
Set the EGG to direct cooking 600°F/316°C.
Cook steaks 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes. Check internal temperature with food thermometer for doneness. Remove to platter, season with salt and pepper, as desired. Keep warm.
Set the EGG to indirect cooking at 350°F/177°C.
In a Stir Fry and Paella Pan, heat butter until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to pan, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
Serve steaks with sauce.
Makes 4 servings.
Steak with Mushrooms and Whiskey-Cream Sauce
4 steaks, cooked to perfection on the EGG (we used New York Strip Steaks seasoned with 4 tbsp Dizzy Gourmet® Cosmic Cow™ Seasoning)
2 tbsp butter
2 tbsp olive oil
8 ounces baby Portabella mushrooms
½ cup Irish whiskey
½ cup whipping cream
Chopped fresh chives
Set EGG for direct cooking at 650°F/343°C.
Grill steaks to desired internal temperature. Set aside and keep warm.
Reduce heat to 350°F/177°C. Heat butter and olive oil in Big Green Egg Stir-Fry and Paella Grill Pan. Add mushrooms and cook about 4 minutes. Add whiskey to pan; cook and stir 2 minutes. Add cream; cook about 5 minutes until sauce thickens. Add steaks to pan to warm; sprinkle with chives and serve.
Beer Butt Chicken(Click to Watch Video)
•1 (4 to 5-pound) chicken
•1 (12-ounce) can beer
•1 cup apple cider
•2 tablespoons olive oil
•2 tablespoons balsamic vinegar
•Porcelain coated grid, 1 (12-ounce) beer can or “Sittin’ Chicken” Ceramic Roaster, 9 by 13-inch Drip Pan, spray bottle.
Set the EGG for indirect cooking with a platesetter, porcelain coated grid and preheat the EGG to 375ºF.
Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.
Pour half of the beer into the spray bottle. Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.
Place the chicken, still on the Roaster, on the grid and close the lid of the EGG. Cook, using the spray bottle to baste the chicken once or twice, for 20 minutes, or until the chicken is just beginning to brown all over. Carefully lift the chicken (still on the Roaster) into the Drip Pan and close the lid of the EGG. Cook, spraying the chicken with the basting spray several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 170ºF and the chicken is a mahogany brown color. Using barbecue mitts remove the chicken and present it on the Roaster to your guests. After they have reacted appropriately, remove the chicken from the Roaster. Be careful: The can and the liquid inside are very hot.
Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve.
—Beer Butt Chicken By Rick Browne From Big Green Egg Cookbook/Andrews McMeel Publishing
Fishing, hunting — if it’s related to the outdoors, O’Neill Williams will be there! Watch the “Outdoor Cooking on the Big Green Egg” segments each week on O’Neill Outside, airing on NBC Sports, SportSouth and SunSports. Check your local listings for times in your viewing area.
Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”
Pork Loin stuffed with spinach, Italian sausage, apple and parsnips
Pork loin – Cut about 6 to 8 inches off a full size (not the little 2” wide pork loins in pre marinated packs) boneless pork loin, and save the rest for some other dish (or cook the whole thing, but it’s easier to cover a 6-8 inch loin with bacon strips than a longer loin). Unroll (butterfly) the loin - Use a knife to cut along the length of the loin and cut like unrolling a jellyroll so you end up with a flat sheet of meat about ½ an inch to an inch thick. It can be pounded with a meat hammer if desired. You can marinate the meat for several hours or overnight if desired.
Go here for pictures of the procedure:
1 lb. bacon
Hoisin or other sweet sauce
Cotton butcher twine
½ c soy sauce
2 TBS Worcestershire sauce
3 clove garlic crushed
Black pepper to taste
2 links Italian sausage
2 TBS butter
1 large sweet onion, diced
Salt & pepper to taste
2 ribs celery, diced
1 med. To large parsnip, diced
1 Granny Smith apple, peeled, cored and diced
3 cloves garlic, crushed
½ tsp ground sage
12 oz package of chopped spinach (or 1 bunch of fresh spinach, washed)
Cut casings off sausage and sauté till cooked through. Crumble sausage when cool. Set aside.
Heat butter in a Dutch oven or other large pan and add onions. Sauté onions uncovered in butter for 5 min. Add salt & pepper to taste. Add remaining ingredients except spinach and sauté for 5 min uncovered. Add spinach, cover and cook over low heat for 15 min (if using fresh spinach wash, drain and chop first). After 15 min. add sausage and mix thoroughly with vegetables. Taste and add salt or pepper if desired.
Spread Hoisin (or other sauce) onto surface of the unrolled pork loin. Next, spoon stuffing onto the loin. Roll up loin like a jelly roll and set aside. You'll probably have some stuffing left over and you can just eat it as it is or incorporate it into some other dish.
Now wrap the loin with bacon strips: Take 3 or 4 lengths of butcher twine long enough to wrap around the rolled loin and lay them out on a cutting board. Place strips of bacon perpendicular to the direction of the twine. Once you have about 5 to 6 strips of bacon laid out, place the rolled loin on top of the bacon. Place additional strips of bacon on top of the loin. Add additional strips of bacon so you have enough to cover the entire loin. Start to tighten up the butcher twine so that the bacon is wrapped around the loin
Inset a meat thermometer into the center of the roast and cook on a rack over a drip pan at 350oF till the internal temperature reaches 140 o to 145o F. Remove from heat and let it rest till the internal temperature reaches 160 o F.
Big A’s Twice Stuffed Tater
Start out with 4 large bake potatoes.
Wash and coat with extra virgin olive oil and Salt, then pop into the Big Green Egg. Bake at 400 for approx 1 hour or until soft and then cut length wise and gut.
Mix the potatos with:
1-1 1/2 lb fried and crumbled bacon.
1/4 cup milk
You can add Scallions as you like
Add Mayo or Miracle Whip, about 1/2 cup. I would start with less and add. You want these moist because when you bake again, they will dry out.
Add cheese (Colby/Jack) as you please.
Now mix all of the ingredients together and place back in the potato shell.
Now it’s back into the Big Green Egg again at 400 for 30 minutes.
Top with your favorite toppings or spices
Elvis Shaken Burgers
Submitted by John C
1/2 pound ground beef per serving
Equal parts of the following to taste:
Coarsely ground black pepper
Form the ground beef into patties 1-inch thick.
- Set the EGG® up for direct cooking. When the EGG is heated to 650°F, place the burgers on the grill and sear for two minutes.
- Flip the burgers once (see the note regarding cooking at high temperatures). After two more minutes, flip the burgers once more.
- Completely shut down the EGG by closing the damper top and draft door. Let the burgers cook for 3 to 5 minutes, until they reach the desired internal temperature (check with a meat thermometer).
- Remove the burgers and let them rest for 5 minutes before serving
Toppings to make this burger an Elvis Shaken Burger:
Coat your burger with 1 large tsp of Peanut Butter or Crunchy Peanut butter, then slice one banana thinly and place on the burger and peanut butter. Place the top bun on and your ready to indulge in the Elvis Shaken Burger.
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