Egg Recipes

The Perfect Steaks
Ingredients:
2 steaks, 1-1/2 to 2-inches thick, preferably rib-eyes
1/4 cup kosher salt
1/2 tsp white pepper
2 tsp black pepper
1/4 tsp cayenne pepper

  • Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.
  • Set the EGG® up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.
  • When the EGG is heated to 650°F, place the steaks on the grill and sear for two to three minutes.
  • Open the lid (see the note regarding cooking at high temperatures) and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.
  • Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).
  • Remove the steaks and let them rest for 5 minutes before serving.

 

Johnny-Boy Burgers
Submitted by John C
Ingredients:
1/2 pound ground beef per serving
Equal parts of the following to taste:
Kosher salt
Coarsely ground black pepper
Your favorite commercial or homemade dry BBQ rub

  • Form the ground beef into patties 1-inch thick. Allow to stand at room temperature for 30 minutes before grilling.
  • Set the EGG® up for direct cooking. When the EGG is heated to 650°F, place the burgers on the grill and sear for two minutes.
  • Flip the burgers once (see the note regarding cooking at high temperatures). After two more minutes, flip the burgers once more.
  • Completely shut down the EGG by closing the damper top and draft door. Let the burgers cook for 3 to 5 minutes, until they reach the desired internal temperature (check with a meat thermometer).
  • Remove the burgers and let them rest for 5 minutes before serving.

 

Simon and Garfunkel Chicken
Submitted by Bobby-Q
Ingredients:
1 whole young chicken, 3 to 4 pounds
1/2 cup olive oil
1 tbsp parsley
1 tbsp rubbed sage
1 tbsp rosemary
1 tsp ground thyme
1/2 tsp salt
1/2 tsp black pepper

  • Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast. Rub the entire bird with the olive oil. Mix the herbs and spices together and sprinkle these over the entire bird.
  • Set the EGG® up for direct cooking at 350°F. Cook the chicken skin side down for about 15 to 20 minutes until the skin is browned and crispy.
  • Flip the chicken over to bone side down and cook for another 25 to 30 minutes until the internal temperature in the breast is 160°F.

 

More recipes here: http://biggreenegg.com/recipes.html

Atlanta Hot Tubs Image Image Image