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Recipes

Looking for the perfect recipe for your next outdoor cookout or pool party? Want to try something new on you Big Green Egg tonight? Here are some ideas to get you started!!

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Backyard Championship Ribs

Ingredients:
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
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

Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.

The Perfect Turkey

Ingredients:
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

Set the EGG® up for indirect cooking with a plate setter at 350°F. A small handful of pecan chips can be added for a mild smoke flavor and to bestow a burnished brown appearance to the turkey.
If you are using a vertical turkey roaster, load the bird onto the roaster, and place into a drip pan. Add the onion and the celery to the drip pan, then fill the drip pan with the chicken broth, wine or water. Use your favorite rub or salt and pepper for the outside of the bird.
If you are using a roasting pan you can lay the bird horizontally on a trivet or V-Rack to slightly elevate the turkey off the bottom of the roasting pan and follow the same directions.
Cook the turkey for 12 to 15 minutes per pound until the temperature in the breast meat is 160°F and the temperature in the thighs is above 170°F. Reserve the pan drippings to make gravy.

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.

Bourbon Chicken

Ingredients:

• 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

Instructions:

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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