big green egg

A simple recipe that novice backyard BBQers can master. This classic preparation requires little more than good smoke and time.

No-Wrap Smoked Pork Spare Ribs on the Big Green Egg

slab spare ribs

BBQ sauce (optional).

Apple Cider Vinegar

Apple Juice

Tbsp BBQ rub

Tbsp honey

Prepare grill or smoker for 250 degree indirect cooking with cherry wood chunks for flavor

Remove membrane from back of ribs and season both sides liberally with BBQ rub. Allow rub to sit on the ribs at room temperature for 30 minutes, or until ribs begin to &#8220;sweat&#8221;

Place ribs on smoker and cook untouched for 2 hours.

Prepare your spritz by combining apple cider vinegar, apple juice, BBQ rub and honey in a liquid measuring cup. Whisk until rub has dissolved and pour into spray bottle.

After two hours, the rub should be set on the ribs, meaning none comes off on your finger when you touch them. Begin spritzing the ribs every 30 minutes for another 2.5-3 hours.

Optional: During the final 15 minutes, brush your favorite BBQ sauce over the ribs and continue cooking.

The ribs will be done after a total cook time of 4.5-5 hours. Use the meat should be pulling away from the bones and be very tender and feel like the slab may break apart when picking it up.

Carefully remove the ribs to a cutting board, tent loosely with foil and let rest for 15 minutes.

Been using this recipe for months and I just realized there were no reviews!! These no wrap ribs are the ONLY way I'll do them from now on...

Jalapenos stuffed with cream cheese and cheddar then wrapped in sausage and seasoned with BBQ rub that is then smoked and brushed with BBQ sauce.

Armadillo Eggs

cream bacon (optional)

Take the cream cheese out of the fridge so it can come to room temp (this makes it easier to work with). Mix with cheddar cheese and rub to combine. Set aside.There&#8217;s two ways to do the jalapeno part of this: either just slice off the stems of the jalapeños and then use the opposite end of a spoon or fork to core the jalapeno (scrape out the ribs and seeds) OR slice the jalapeños in half, remove the stem, ribs and seeds.Stuff the jalapeños with the cream cheese mixture. If you sliced them in half in the previous step, just put two of the halves together.Cut your sausage into 6 even pieces and roll out. Put the jalapèno popper on top and then form the sausage around it. You want to make sure the sausage is completely covering the jalapeno.(Optional) Season with more of the bbq rub.(Optional) Wrap the sausage/jalapeno in a bacon weave. (I didn&#8217;t do this, as you can see in my photos).Heat Smoker to 250 degrees for oven to 350 degrees. I used apple wood for this but you could use whatever you prefer (oak, cherry, hickory, etc.). Place the armadillo eggs over indirect heat and cook at 250 degrees for about 2 hours (or 30 minutes in oven) until the internal temperature is 165 degrees.Brush BBQ sauce on bacon and cook for another 5-10 minutes at 250 until the sauce thickens some (it should almost look like it&#8217;s glistening). If you want the bacon to be crispier, crank up the temp to 400 degrees (or broil in oven) instead of 250. You can also put these under the broiler, if you want to get the bacon even crispier.Serve warm with extra BBQ sauce.

This takes some time, but is worth the effort. If you're spending money on a rib roast, make sure to get quality meat.

Smoked Prime Rib on the Big Green Egg

standing prime rib roast (7+ pounds)

steak rub

garlic cloves,

extra virgin olive oil

Tbsp fresh rosemary, chopped

Remove prime rib roast from refrigerator 2-3 hours before cooking.

Season prime rib roast liberally with your favorite steak rub. This can be done up to 48 hours in advance to allow seasoning to penetrate the meat. Simply refrigerate uncovered until 2-3 hours before cooking.

Make wet rub by combining garlic, olive oil and rosemary in a small bowl and rub all over meat.

Prepare grill or smoker for indirect cooking at 250 degrees. Use pecan wood for flavor.

Place meat on grill and stick a temperature probe in the thickesst part of the prime rib roast.

Cook until internal temperature is 115 degrees, about 2 hours.

Remove roast and increase grill temperate to 600 degrees. Rest prime rib roast for 30 minutes.

Return prime rib roast back to grill and cook for 2-3 minutes to form a crust on the exterior. The internal temperature should finish at 130 degrees for medium rare.

Roast can be sliced and served immediately.

Picanha is a Brazilian staple. Now you can make traditional picanha at home using the Big Green Egg.

Picanha (Sirloin Cap) Rotisserie on the Big Green Egg

picanha (sirloin cap) roast

Salt

Prepare the grill for direct cooking at 500 degrees with the rotisserie attachment.

One hour before cooking, remove the picanha roast from the refrigerator and score the fat cap in a hatch pattern.

Slice 3-4, 3-inch thick steaks from the roast, careful to cut across the grain. (See note)

Season the steaks liberally with salt on all sides.

Fold the steaks to form a C-shape, then skewer with the rotisserie rod and secure with the forks. Allow the picanha to sit at room temperature.

Once the grill is up to temperature, put the rod attachment into the motor and begin the rotisserie, leaving the dome to the grill open and the bottom vent closed halfway.

Cook for 20 minutes, monitoring for flare ups and adjusting the bottom vent as needed to control the heat.

At 20 minutes, begin checking the internal temperature using an instant read thermometer. The final temperature should be 120 degrees for medium rare.

Remove the rod from the rotisserie and place on a cutting board and let the picanha rest for 5 minutes.

Slice the picanha in small pieces from the rod, as they do in a Brazilian steakhouse, and serve. Outer layers will be slightly more done than the pieces closer to the rod, but your guests won&#8217;t notice.

Temp, time and tips for grilling rib-eye steaks on a Big Green Egg.

Ribeye Steaks on the Big Green Egg

ribeye

Soy sauce

Worcestershire sauce

Steak rub

butter

garlic (minced)

thyme

Drizzle soy sauce and Worcestershire sauce onto the steaks. Sprinkle with steak rub. Rub into the meat on both sides. Let rest at room temperature while you light the egg.

Add lump charcoal to the Big Green Egg, filling to the first line. Tuck a natural charcoal starter into the charcoal and light it. Let it burn for about 10 minutes with the lid open.

In a small bowl, combine the butter, garlic and thyme.

Place the cooking grate into the egg and close the lid. Adjust the temperature to about 550 degrees F. The bottom vent will be wide open and the top vent will be mostly open.

Place the steaks on the grill. Close the lid and cook for 2 minutes.

Burp the egg (open it about one-inch to release some heat). Then, open it all the way. Flip the steaks. Close the lid and cook for 2 more minutes.

Burp the egg. Then, open it all the way. Flip the steaks again. Spoon the butter mixture onto the steaks.

Close the lid. Shut the bottom vent and add the damper top.

For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes. Remove from the egg, and let the meat rest about 5 minutes before slicing.

How to grill the perfect rib-eye steak on a Big Green Egg, including grill settings, recipe and the trick to cooking it to your favorite wellness.

Rib-eye Steaks on the Big Green Egg

rib-eye

Drizzle soy sauce and Worcestershire sauce onto the steaks. Sprinkle with steak rub. Rub into the meat on both sides.

Let rest at room temperature while you light the egg to 550F degrees. The bottom vent will be wide open, and the top vent will be mostly open.

Flip the steaks. Close the lid and cook for 2 more minutes.

Flip the steaks again. Spoon the butter mixture onto the steaks.

Close the lid. Shut the bottom vent and the damper top.

For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes.

Remove from the egg, and let the meat rest about 5 minutes before slicing.

This is method for smoking ribs on a Big Green Egg using a &quot;3-1-1&quot; approach.  The method works for almost any type of rib.

Big Green Egg Baby Back Ribs

apple cider (beer

salt

brown sugar

garlic powder

dry mustard

cayenne pepper

cumin

chili powder

black pepper

In a bowl combine rub ingredients.  Coat ribs with rub on both sides.

Heat Big Green Egg to 225-275 degrees and soak wood chips in water for half an hour

Add wood chips to Big Green Egg, close lid and wait for smoke to appear (about 10 to 20 minutes).  Place convEGGtor insert plate in grill.  Place drip pan on convEGGtor, place grill above drip pan and place ribs meat side up directly on grill or in a rib rack on grill.

Cook at 250 degrees for 3 hours.  Place each rib rack meat side down on a separate piece of aluminum foil.  Top ribs with a tablespoon butter per rack and pour liquid (apple cider, whiskey or beer) on top of ribs and seal tightly.  Cook for an additional hour.

Remove ribs from foil.  Place back directly on grill meat side up and cook for 1 hour.   If desired coat ribs with BBQ sauce or more rub after half an hour. The meat should reach a temperature between 190 and 200 degrees.  To see if ribs are done you can use the bend test (pick up ribs with tongs and they should bend easily in the middle) or the toothpick test (place a toothpick between the bones and it should penetrate easily)

This is a delicious Smoked Creamy Mac and Cheese recipe that can be made on any smoker (I obviously prefer the Big Green Egg). This recipe started from Hey Grill Hey in which was tweaked to better please my personal taste buds (and hopefully yours). 

This creamy Mac and Cheese recipe is topped with Panko bread crumbs that are spiced with Cow Lick from Dizzy Pig. You just can&#x27;t go wrong with it if you are in the mood for a good home made Mac and Cheese!

Smoked Mac and Cheese

Toppings:

Tablespoon / Half a stick - Butter

Cup - Panko Bread Crumbs

Tablespoon

Mac and Cheese:

Ounces / 1 LB Elbow Noodles

Tablespoons / Full Stick - Butter

Flour

Mustard Powder

Ounces - Cream Cheese

Ounces / 2 Packages - Mild Cheddar

Ounce - Muenster Cheese

12" Cast Iron Skillet

Take 4 Tablespoons of butter and melt in...

Take 4 Tablespoons of butter and melt in the microwave for 10-12 seconds (until melted).

Add one cup of Panko bread crumbs followed...

Add one cup of Panko bread crumbs followed by 1 Tablespoon of Cow Lick rub from Dizzy Pig.

Mix together well and set aside for later.

In a pot, boil water and cook the...

In a pot, boil water and cook the noodles in which they should be about 95% done.  Ideally you'll want them to still have just a little bit of a crunch (roughly 7-8 minutes).  Remove, drain and set aside.

In a cast iron skillet melt a full...

In a cast iron skillet melt a full stick of butter over low heat.

Mix in the flour, then ground mustard.

Mix in the half and half and continue...

Mix in the half and half and continue to stir.

Mix in the cream cheese and continue to...

Mix in the cream cheese and continue to stir until you have one consistent sauce.

Add and mix in all the cheese, one...

Add and mix in all the cheese, one at a time.

Add the macaroni elbows and stir into the...

Add the macaroni elbows and stir into the cheese mixture.

Level off the top of the Mac and...

Level off the top of the Mac and Cheese and add the Panko mixture creating an even layer on the top.

Get the BGE dialed into 225 degrees for...

Get the BGE dialed into 225 degrees for an indirect cook. Place the mac and cheese on the grate and cook for 45 minutes to an hour and a half.  Pull and enjoy!

A favorite in our house! This pizza is made using Kenji Lopez-Alt&#039;s New York style pizza dough recipe. This more of a guide to how we do it on the Big Green Egg than a recipes, so don&#039;t feel like you have to fall this precisely.

🍕 On the Big Green Egg

recipe Serious Eats New York Pizza Dough

Oz Mozzarella Cheese (Shredded)

tbsp Tomato Sauce

Pepperoni

oz Suasage (Browned)

tsp Oregano

¼ tsp Garlic Powder

½ tsp Red Pepper Flakes

tbsp Jalapeños (Pickled, diced)

tbsp Banana pepper (sliced)

We use an XL Big Green Egg, but this recipe should work on any grill with a pizza stone.

Place your charcoal and light as normal, once your coals get going well place your platesetter and pizza stone.

Allow the grill to come up to temp (and burn off any gunk from the bottom of your plate setter if you&#039;ve been smoking a bunch of yummy).

I cook mine at roughly 600°. You need to know your grill and equipment here, a thin pizza stone built for the oven (especially Pampered Chef) will explode at worst or break at best.

Once the grill is at temp and burning clean you&#039;re ready to cook! It may be unnessesarry with this dough, (it is a holdover habit of mine from using dough that burned quickly on the bottom) before I put on the pizza I dip a 100% cotton cloth in water and rub the stone until it doesn&#039;t immediately boil away. Again, know your equipment here, this may be unnecessary or even damage your stone. If you have trouble with your crust burning before you toppings are ready I&#039;d considering adding this step.

For the grill:

Follow the linked Serious Eats dough recipe.

Let the dough rest for at least 24 hours in the fridge, we find 2-5 days is really the sweet spot. Remove the dough from the fridge and let it rest at room temperature for couple hours before using. Divide into three roughly 5½ inch dough balls and place on parchment paper. Flour as necessary to keep from sticking to your hands as you work the dough.

Use a rolling pin to roll dough, and if necessary stretch by hand (or hell, toss it if you&#039;ve got that in you!) until it is about ¼ inch thick, it won&#039;t have a perfectly even thickness, that&#039;s fine just roll with it.

Finished dough should be 12 to 14 inches in diameter. Return to parchment paper.

Top pizzas as your heart desires, the toppings we used are above, but this is really a preference area. IMPORTANT, more is less when it comes to sauce, a nice thin layer will do the trick, you don&#039;t want to introduce too much liquid here.

For the Dough:

Once you have the pizza and grill prepared as above, slide a pizza peel (or something similar) UNDER the parchment paper and take the pizza to the grill.

Slide the parchnent paper (and pizza) onto the pizza stone and shut the lid. The parchement paper may catch on fire, it&#039;s ok.

After 5 or so minutes start testing to see if the dough has set. I do this by pulling on the patchment paper with tongs or a gloved hand while sliding the pizza peel under the dough. If the dough gives resistance, give it a bit more (trust me, I&#039;ve made many calzones on the fly before I learned to wait you&#039;d rather spend a little extra time on the parchment paper than screw up here). Once the pizza is ready to leave the parchment slide the parchment off and make sure it&#039;s not on fire before you dispose of it.

Cook the pizza checking every 5 minutes or so and making sure the check the doneness of the dough by lifting the edge with the pizza peel. If the top starts to get done before the dough leave the dome open to allow the dough to firm up.

Grilling the Pizza:

Delicious tender smoked pork butt! Perfect for game day or a summer BBQ.

Pulled Pork on the Big Green Egg

Boston Butt

Pork Rub (or your favorite rub.)

Liberally apply rub to Boston butt and rub into the meat.

Place in a refrigerator uncovered preferably overnight.

Light smoker and add your choice of wood (I prefer apple and hickory for pork) and allow the initial thick white smoke to burn off.

Stabilize your smoker to 200°F, place a thermometer probe in the thickest part of your Boston butt taking care not to contact the bone.

Add the Boston butt to the smoker and maintain a temperature between 200°F and 225°F. Smoke pork butt until it reaches 200°F, about 2 hours a pound.

Carefully remove the smoked pork butt from the smoker, remove the temperature probe and wrap pork butt in aluminum foil then an old towel. Place in cooler to rest for at least 1 hour.

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