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Backyard Championship Ribs
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce
The Perfect Turkey
One turkey, cleaned thoroughly
The Small EGG® will hold a 12-pound turkey
The Medium EGG will hold an 18-pound turkey
The Large EGG will hold a 20-pound turkey
The XL EGG will hold two 20-pound turkeys
1 whole onion, cut in half
1 stalk celery
2 cups chicken broth, wine or water
Your favorite commercial or homemade dry BBQ rub or salt and pepper to taste
Corn on the Cob with a Twist
4 ears fresh corn on the cob, husk on
3 tbsp butter or margarine, melted
Your favorite commercial or homemade dry BBQ rub, to taste
- Soak corn in cold water for 1 to 2 hours. Pull back husk but do not remove; remove silks. Rub melted butter or margarine onto the ears. Sprinkle with the rub of your choice. Pull the husk back over the ears and tie back together at the top with a small piece of husk.
- Set the EGG up for direct cooking at 325°F for 30-35 minutes, turning often. When done, remove the outer husk by twisting the stalk at the bottom and the entire husk will fall away.
|• ½ Cup Dark Brown Sugar|
|• ¼ Cup Bourbon - I used Jim Beam|
|• 1 ½ tsp Ginger Powder|
|• 1 Tbs Minced Garlic|
|• 1 ½ Tbs Onion Powder|
|• 1 tsp Corriander Powder|
|• 3 Oz Pineapple Juice|
|• ½ Cup Soy Sauce|
|• 1 ½ lb Boneless Chicken Thighs|
||Mix ingredients well and pour about half over the chicken pieces in a Ziplock bag. Actually use only enough to cover the parts and reserve the remaining marinade. Squeeze the air out and marinate in the icebox for several hours. The remaining marinade needs to be simmered for about 10 minutes and allowed to reduce by 1/3. It will be somewhat syrupy once reduced. I used the reduced sauce to baste the chicken while it cooked and then added a little more once it was done and cut up. I have some small squeeze bottles that I use to apply it while it was cooking as to not cross contaminate.
I used eight boneless thighs and let them soak for three hours. I cooked them direct at 350° - 375° turning frequently and basting with the leftover marinade. It guess it took about 20 minutes to cook 'em. I took them off when they were very brown and a little charred. Once off the egg, I put them in a pan and covered with tin foil and allowed to sit for about 10 minutes.
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