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We pride ourselves on delivering customer care to the best of our ability.

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Reverse-Seared Picanha with Chimichurri

Ingredients

3-4 lb. picanha

Salt to taste

Big Green Egg Classic Steakhouse Seasoning

Instructions

Set your EGG up for indirect cooking with the convEGGtor at 325°F/163°C.

Using a sharp knife, cut the fat layer in a cross-hatch pattern without cutting the meat. Season with salt and Big Green Egg Classic Steakhouse Seasoning. Place the picanha on the cooking grid and cook for about 40 minutes, or until the internal temperature reaches 115°F. Remove from the EGG and let rest for about 10 minutes.

Remove the convEGGtor and set your EGG for direct cooking at 500°F/260°C.

Place the picanha back on the grid and sear for one minute on each side. Remove from the EGG once the internal temperature reaches 125°F. Serve with the sauce on the side.

Chimichurri Ingredients

1½ cup of fresh chopped parsley
½ cup fresh chopped cilantro
⅛ cup fresh chopped oregano
1 shallot, minced
3 cloves garlic, minced
3 tbsp red wine vinegar
2 tbsp fresh lemon juice
¾ cup olive oil
Salt and pepper to taste

Chimichurri Instructions

While the picanha is cooking, mix together all the ingredients for the chimichurri sauce and refrigerate.

Halibut Fish Tacos

Ingredients

2 halibut fillets

1 tbsp canola oil

1 tbsp Big Green Egg Ancho Chili & Coffee Seasoning

1 tsp salt

½ tbsp cumin

¼ cup chopped red cabbage

1 tbsp chopped cilantro

1 lime, cut into wedges

¼ cup Cotija cheese

6 flour or corn tortillas

Instructions

Set the EGG for direct cooking without the convEGGtor at 450°F/232°C.

Coat the halibut with canola oil and season with Big Green Egg Ancho Chili & Coffee Seasoning, salt, and cumin. Place the fish on the cast iron cooking grid and grill until the internal temperature reaches 145°F/63°C. Remove the fish from the EGG and let rest for 5-10 minutes. Grill the tortillas lightly and remove them from the EGG.

Shred the fish and fill each tortilla with equal amounts of fish. Top with cabbage, cilantro, aioli, and Cotija cheese. Don’t forget to squeeze lime juice over the taco and enjoy!

Aioli Ingredients

¼ cup mayo

2 tbsp Big Green Egg Vidalia Onion Sriracha Barbecue sauce

1 tsp chili powder

1 tsp lime juice

Aioli Instructions

Mix together all the ingredients for the aioli and set aside.

Brisket Chili Hot Dogs

Ingredients

8 hot dogs

8 hot dog buns

2 lbs. smoked brisket

1 tbsp canola oil

1 sweet onion, minced

2 cloves garlic, minced

1 jalapeño, minced

32 oz unsalted beef stock

1 tbsp tomato paste

1 10-oz. can fire-roasted tomatoes

2 tbsp Big Green Egg Ancho Chili & Coffee seasoning

1 tbsp cumin

2 tbsp chili powder

1 tsp cayenne powder

2 tbsp mole paste

1 bunch cilantro, chopped

1 yellow onion, chopped (optional)

Kosher salt to taste (optional)

Instructions

Set your EGG for indirect cooking with the convEGGtor at 350°F/177°C; add the Cast Iron Dutch Oven to the EGG to preheat.

Add the oil, onion, and garlic to the Dutch oven. Cook until the onions are translucent and soft. Add the brisket, jalapeño, beef stock, tomato paste, fire-roasted tomatoes, Big Green Egg Ancho Chili & Coffee seasoning, cumin, chili powder, cayenne powder, mole paste, and cilantro. Let simmer for about 1 hour or until the brisket is falling apart. Remove from the EGG and set aside.

Remove the convEGGtor and set your EGG for direct cooking at 400°F/204°C.

Place the hotdogs on the grid and cook for 5 minutes on each side. Place the hotdog buns on the grid and cook until lightly toasted. Remove the hotdogs and buns from the EGG; top with chili, chopped yellow onions (optional), and your favorite condiments. Enjoy!

Caprese Chicken

Ingredients

2 boneless, skinless chicken breasts

Canola oil

½ tbsp kosher salt

1 tsp black pepper

Fresh mozzarella slices, cut in half

Basil leaves

2 Roma tomatoes, sliced into ¼ inch rounds

½ tbsp minced garlic

Balsamic glaze

Instructions

Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C with cherry chips.

Cut horizontal slits in the chicken breast being sure to not slice all the way through the chicken about ¾ of an inch apart. Coat with canola oil, and season with salt and pepper. Fill each of the slits with minced garlic, one tomato, one basil leaf, and one half of a mozzarella slice.

Place on the EGG and cook for 30-45 minutes or until the internal temperature has reached 165°F/74°C.

Remove from the EGG and drizzle with balsamic glaze. Enjoy!

Lemon Pepper Wings

Ingredients

2 lb. chicken wings

3 lemons, zested

2 tbsp pepper

2 tsp salt

¼ cup butter, melted

Instructions

One hour before the cook, pat the wings dry with paper towels and place on a sheet pan in the refrigerator to completely dry.

Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.

Remove the wings from the refrigerator and place on the grid. Cook for approximately 15 minutes and then flip the wings over. Cook for another 10 minutes.

Raise the EGG temperature to 400°F/204°C.

Cook the wings for another 10 minutes or until the internal temperature reaches 165°F/74°C. Remove the wings from the EGG and place them into a bowl. While the wings are still hot, coat the wings in butter, lemon zest, salt, and pepper. Mix until the wings are fully coated.

Enjoy!

Beef Tenderloin Crostini

Ingredients

2 filet mignon – about 6 to 8 ounces each

Olive oil

Big Green Egg Classic Steakhouse Seasoning

2-3 fresh, thinly sliced radishes, optional

Chives, cut into 2” pieces, optional

Instructions

Set the EGG for direct cooking without a convEGGtor at 500°F/260°C.

Rub the filets with olive oil and season with Big Green Egg Classic Steakhouse Seasoning. Let the meat rest for 15 minutes. Place the steak on the grill and cook for 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes. Check the internal temperature with a food thermometer for the desired doneness. Remove to a platter and cover.

Cut the filet into thin slices. Smear the toasted crostini with the horseradish sauce, top with sliced beef, and garnish with sliced radishes, chives, and a sprinkle of Big Green Egg Citrus & Herb seasoning.

Serves 4 people

Crostini Ingredients

1 baguette cut into ½ inch-thick slices

Butter or olive oil to toast

Crostini Instructions

Smear butter or brush crostini with olive oil and toast or grill the slices until light golden brown.

Horseradish Sauce Ingredients

½ cup sour cream

½ teaspoon of prepared horseradish

Big Green Egg Citrus & Herb Seasoning

Black pepper

Salt

Horseradish Sauce Instructions

Blend the sour cream with the prepared horseradish – taste and adjust to your liking. Add about ½ teaspoon of Big Green Egg Citrus & Herb seasoning, salt, and pepper to taste.

Recipes

Check out this selection of easy appetizers and mains, along with some traditional barbecue fare.