Serious barbecue pitmasters swear by charcoal. Though finicky and sometimes difficult to control, charcoal delivers a smoky flavor that is simply unmatched in the barbecue world. To that end, The Big Green Egg is a kamado style of ceramic grill and smoker that can even operate like an oven. Hailed as the “original American ceramic cooker,” The Big Green Egg borrows its design from an ancient clay cooking unit called the komodo. If you’re looking for the premier charcoal smoker-grill, The Big Green Egg delivers. It’s available in an impressive array of sizes, so you can cook for 1 or 100.
3 Ways to Cook on Big Green Eggs
Grilling is defined direct cooking over high heat. It’s the prime method for cooking delectable hamburgers, world-class steaks, a variety of seafoods, as well as other cuts of meat, like smaller chicken pieces (breasts, wings, and drumsticks), and pork chops. In fact, most anything you could cook on the stovetop can be done by grilling over charcoal (some might argue, better). The Big Green Egg features two dampers for super-accurate control of the grill. You can grill anything from your breakfast bacon to your turkey breast at lunchtime to your ribeye dinner.
Unlike direct grilling, which places the food directly over the heat source, indirect grilling places the food away from the heat, so the food cooks slower, at a lower temperature. The Big Green Egg uses a convEGGtor to indirect grill things you’d normally cook in the oven: breads, casseroles, pies, pizzas, and more. The Big Green Egg holds in moisture, as well as heat, so foods never dry out and always stay tender and moist. Try your favorite baked meals in there, like whole chicken or turkey, lamb, beef, and pork roasts, and vegetables.
Smoking is another form of indirect grilling, that combines the low-and-slow cooking technique with the infusion of smoke for out-of-this-world flavor. A good smoker-grill must be well insulated in order to trap in the smoke, so that it engulfs and penetrates the food. The Big Green Egg is ceramic, making it very well insulated, and making it possible to control the temperature with precision, even at lower temperatures. Meats are ideal for smoking, especially larger cuts of beef and pork. But don’t miss out on other foods that lend well to smoking, including turkey, lamb, chicken, and a variety of vegetables. Since smoking often requires extremely long cook times, The Big Green Egg can maintain a cook for up to 18 hours with no problems whatsoever.
Maple Glazed Grilled Salmon
Start by preheating your grill to medium-high heat. In a small saucepan, combine 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 minced garlic clove, and 1/4 teaspoon ground ginger. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, or until slightly thickened. Set aside. Next, season your salmon filets with salt and pepper to taste. Place the salmon on the grill, skin-side down, and cook for about 4 minutes. Flip the salmon over and brush the maple glaze over the top. Continue grilling for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Prime Rib Roast
For a delectable Prime Rib Roast on the Big Green Egg, let the meat sit at room temperature for two hours. Prepare the grill for indirect heat and preheat to 250°F. Season the roast generously with coarse salt, pepper, and garlic powder, then place it bone-side down. Cook until it reaches an internal temperature of 110°F for rare or 120°F for medium-rare. Remove, tent with foil, and rest for 20 minutes, allowing the residual heat to bring it to perfect doneness. Sear briefly on high heat for a crisp crust. Serve the succulent, herb-infused prime rib with your favorite sides. Enjoy your masterful roast!
Bourbon Glazed Pork Tenderloin
Savor the rich flavors of a Bourbon Glazed Pork Tenderloin with this simple recipe. First, marinate your tenderloin in a mixture of bourbon, brown sugar, minced garlic, and Dijon mustard for at least an hour, or overnight for deeper flavor. Preheat your grill to medium-high heat. Remove the tenderloin from the marinade, reserving the liquid. Grill the pork for 15-20 minutes, turning occasionally until beautifully charred and the internal temperature reaches 145°F. Meanwhile, reduce the marinade by half in a saucepan until thickened into a glaze. Brush the glaze over the pork in the last few minutes of grilling. Rest, slice, and serve with the extra glaze for an irresistible meal.
Molten Chocolate Cake
Start by whisking together 1 cup of sugar, 2 beaten eggs, and 1/2 cup melted butter. Stir in 1/2 cup flour, 1/3 cup cocoa powder, and a pinch of salt until combined. Pour into greased ramekins. Bake in your Big Green Egg, set up for indirect heat, at 350°F for about 10-12 minutes. The center should be just set. Serve warm with berries for a delightful, gooey-centered treat.
Roasted Potato Wedges
For crispy roasted potato wedges, preheat your grill to 425°F. Cut potatoes into wedges and toss with olive oil, minced garlic, rosemary, salt, and pepper. Spread on a sheet or foil in a single layer. Grill for 25-30 minutes, flipping halfway, until golden and crisp. Remove from the grill, sprinkle with parmesan cheese and fresh parsley. Serve hot with a side of creamy dipping sauce or ketchup. These herby, cheesy potato wedges make the perfect side dish or snack!
Roasted Brussels Sprouts
For roasted Brussels sprouts on the Big Green Egg, preheat to 400°F. Halve sprouts and toss with olive oil, balsamic vinegar, salt, and cracked black pepper. Spread them in a cast-iron skillet or a perforated grill pan. Place the pan in the Egg, roasting until they’re caramelized and tender, about 20-25 minutes, stirring occasionally. Finish with a generous sprinkle of grated Parmesan cheese and a squeeze of fresh lemon juice before serving. Enjoy your smoky, charred sprouts!
