Chicken wings, buffalo wings, or just WINGS. What ever you call them, cooking wings on the Big Green Egg is both delicious and easy. Cooking chicken wings on the Big Green Egg can be done two different ways. My favorite way to cook chicken wings is indirect with the platesetter in the Big Green Egg.
First you want to set up your Big Green Egg with the platesetter in and set the temperature at 400*. I like to use the 2 tier rack for extra space when cooking chicken wings. The swing rack adds cooking space to the Big Green Egg and is easy to use.
The key to crispy skin on the chicken wings is to get the moisture out of the skin. To do this you need to unwrap the chicken wings, place on a platter and put in the fridge uncovered for a few hours or overnight. After you take the chicken wings out of the fridge it’s time for the rub. I like to use Tsunami Spin from Dizzy Pig. If you plan on using a buffalo wing sauce there is no need to season before you grill the wings on the Big Green Egg.
Place the Chicken wings on the Big Green Egg and cook indirect with the platesetter at 400* for 45min to 1 hour. Make sure to check the internal temperature of the chicken wings. You want the chicken wings to be 165* and the juices to run clear.
After you remove the chicken wings from the Big Green Egg toss in your favorite buffalo wing sauce or enjoy the wings as they are.
I’m sure you will find that chicken wings are so delicious and easy to prepare on the Big Green Egg, you will never order chicken wings out again.
The Big Green Egg BBQ Guru is a life saver for overnight cooks. If you have ever done an overnight cook on a pork butt you now the feeling you get at 3 o’clock in the morning, wondering if the temperature of your Big Green Egg is still the same as when you left it, or ever worse if the fire went out.
The Big Green Egg BBQ Guru is a like a mini computer that you hook up to your Big Green Egg to control the temperature of your Egg. This thing is just amazing. It has two probes, one that goes into the food you are preparing, and one that you attach to the grill grate to monitor the temperature of the Big Green Egg. Now the cool part, the BBQ Guru has a small fan the you place on the draft door on the bottom of the Big Green Egg. With the information the BBQ Guru receives from the temperature probe, it then controls the fan to blow air into your Big Green Egg to control the temperature. This thing is so accurate it will hold the Temperature of your Big Green Egg any where from 32*F/0*C to 475*F/246*C with +/- 2* accuracy.
Besides how well the Big Green Egg BBQ Guru works, what impressed me the most about the BBQ Guru is just how well it’s made. The control box is constructed from powder coated machined aluminum and has bright easy to read red scrolling led lights on the display. With most products made for plastic now a days, it’s very refreshing to see a high quality product that is made to last for years to come.
Bottom line is I’m very happy with my Big Green Egg BBQ Guru. It may have been a little pricy, but after using it for the first time I knew it was well worth the money spent. I now do overnight cooks all the time and never lose a bit of sleep.
Pork tenderloin on the Big Green Egg is not only delicious it is easy to prepare as well. When making pork tenderloin on the Big Green Egg you must decide on which method you would like to use, direct or indirect. Both methods for pork tenderloin work well, but prefer to grill my pork tenderloin direct on the Big Green Egg.
To grill your pork tenderloin you need to set up your Big Green Egg for direct cooking. Get your fire going and stabilize your Big Green Egg at 350*.
For the best results, take your pork tenderloin out of the fridge a few hours before you grill it on your Big Green Egg. Season the outside of the pork tenderloin with your favorite rub.
Place the pork tenderloin on the Big Green Egg and grill on all sides. Keep turning your pork tenderloin until it reaches an internal temperature of 145*. Once you remove your pork tenderloin from the Big Green Egg let it rest for about 10min. before you slice and serve.
I think once you try pork tenderloin on the Big Green Egg it will make it on your dinner menu more often.
Veal chops are wonderful on the Big Green Egg. If you have never had veal chops before give them a try, it may be a little pricey, but it’s well worth it.
When picking out your veal chops make sure to look for nice thick chops at least 1 1/2″ to 1 3/4″ thick. Chops that are too thin will not grill well and dry out inside.
After you get your veal chops home you can let them rest on the counter to let them come to room temperature before you put them on the Big Green Egg or you can marinate them in a marinade of your choice. I make a simple marinade with equal parts olive oil and lemon juice. I them add in cracked pepper and chopped garlic. I marinade the veal chops in the fridge overnight and take out a few hours before I grill them so they can come to room temperature.
It’s now time to fire up the Big Green Egg. We are going to grill the veal chops over direct heat and at a high temperature as to sear the out side of the veal chops and seal in the juices. Get your Big Green Egg stable at 500*. After your Big Green Egg is stable place your veal chops on the grid. We are going to grill the veal chops for 6 min on each side for medium rare. Once you remove your veal chops are done let them rest and redistribute the juices for 8-10 min. before you serve.
Veal chops on the Big Green Egg are you of my favorite meals and I’m sure it will be one of yours as well.
Any time a new Big Green Egg owner asks me what eggcessories they should get I always tell them that if they own a Big Green Egg the first thing you need to buy is the Big Green Egg Plate Setter.
If you don’t own a Big Green Egg Plate Setter let me explain what it does. The Plate Setter is used for indirect cooking on your Big Green Egg. It acts as a barrier between the fire and your food.
The Big Green Egg Plate Setter is sold as an accessory, but it should come with the Big Green Egg. If you want to use your Big Green Egg to it’s full potential you need a Plate Setter. You will use your Plate Setter anytime you are going to slow cook anything or if your going to roast a piece of meat in your Big Green Egg.
Let’s not forget about pizza. The Plate Setter is used in the legs down position when making pizza as to hold your pizza stone. The Plate Setter is used in the same position to bake the most amazing bread on your Big Green Egg.
The bottom line is you need a Plate Setter if you own a Big Green Egg. You will find that it will make your Big Green Egg cooking experience much better, and your food better as well.
Pizza is great on the Big Green Egg. I know some people that bought a Big Green Egg for one reason, and that reason is… To Make PIZZA!!
The Big Green Egg does such a great job on pizza that you will think you got from a restaurant. With the Big Green Egg’s ability to maintain high temperatures with ease and the wood fire the pizza just turns out amazing.
To make pizza on your Big Green Egg you need to decide what kind of dough you are going to use. Many people will make the dough from scratch, and that works great, but what I have found easier is to get my dough from a local pizza restaurant. I just went down to my favorite pizza shop and ask if I could buy some of the dough they make. Most of the pizza places have the dough measured out to make pizza of certain diameters, this make it much easier to make a pizza to fit your stone.
To set up your Big Green Egg for pizza is simple. Get your fire started and once it gets up to about 350* up in your platesetter in the legs down postion with the pizza stone on top. Stablize the Big Green Egg at 550*.
I have found that 550* to be the magic temperature for cooking pizza. It’s just the right temperature as to not burn the crust and still grt the top just right.
Now that the Big Green Egg is ready to go it’s time to get your pizza ready for the grill. Roll out the dough or toss it if you can (I Can’t) and place it on your pizza peel, I like to use the Norpro 5683 Bamboo Pizza Paddle. Cover the dough with a thin layer of sauce. Add the cheese and any toppings you like. Make sure you precook any of your meat toppings. Your pizza will not be on the Egg long enough to cook meat items.
Now is time to cook some PIZZA!!
Before you place your pizza on your Big Green Egg sprinkle a little corn meal on the pizza stone to keep your pizza from sticking. After the pizza is on the Big Green Egg close the lid and wait 7 minutes. Open the lid and check to see how it looks. I have found it take about 7-9 minutes at 550* for the pizza to turn out perfect. Now use your pizza peel and gently slide it under the pizza and remove it from the Big Green Egg.
The best thing to remember is have fun. There is no perfect science when it comes to making pizza. Experiment, try new things and enjoy making pizza on your Big Green Egg.
If you have never tried to cook a rib roast aka prime rib, don’t worry, a rib roast is one of the easiest meals you can prepare. You will find that making your rib roast on the the Big Green Egg is not only easy, but also tastes fantastic.
To start out go to your local butcher and get your rib roast. A good rule of thumb for determining the size rib roast you need is every rib on the roast will feed two people. Now that you know the size rib roast you need, ask the butcher to cut the bone off and tie it back on. This will make it much easier to slice your rib roast after you roasted it on the Big Green Egg.
Now that you have your rib roast home it’s time to season it. Rub the outside of your rib roast with olive oil. Cover the outside of the roast with your favorite dry rub. Once you have seasoned your rib roast let it come to room temperature.
Set up your Big Green Egg for indirect cooking and preheat your egg to a temperature of 250*.
Place your rib roast on the Big Green Egg and cook to an internal temperature of 110*. Once you get to 110* raise the temperature of the Big Green Egg to 450* and continue to cook until you get to 130*. After you remove let the rib roast rest for 15min tented with foil.
I just love leg of lamb, it’s one of my favorite meals, and with the Big Green Egg it only gets better. The most important part of making your leg of lamb is to remember to start with a good quality leg of lamb. The kind that I prefer is American lamb as opposed to the lamb from New Zealand.
After you have chosen your leg of lamb ask your butcher to bone and roll it for you.
Place the leg of lamb in a simple marinate of equal parts olive oil and lemon juice and place covered in the fridge for two hours. After you remove your leg of lamb from the fridge drain off the marinate and pat the leg of lamb dry. Season the outside of the leg of lamb with cracked pepper and fresh rosemary.
Preheat your Big Green Egg with the plate setter in the legs up position to 300*. After your Big Green Egg has preheated and the temperature is stable it’s time to roast your leg of lamb. Roast your leg of lamb to an internal temperature of 140*. The amount of time it takes to cook the leg of lamb on your Big Green Egg will vary depending on the size og the leg of lamb.
To monitor the internal temperature of your leg of lamb I like to use a remote temperature probe like the Maverick Wireless BBQ Thermometer Set – Maverick ET732. Once you start using one you will find it hard to cook without one. I use mine every time I cook anything that requires me to monitor the internal temperature to make sure it’s done properly.
If you have never heard of a Big Green Egg or have never before seen a Big Green Egg you are going to be blown away!
The Big Green Egg is not only a grill, but the Big Green Egg is also a smoker, a convection oven, and a works like a brick over for baking or making the best pizza in your own backyard.
Not only does the Big Green Egg make food taste amazing, it’s also very easy to use. Your Big Green Egg will reach cooking temperature in only a few minutes. The Big Green Egg uses natural lump charcoal as it’s fuel. Lighting your Big Green Egg is quick and easy, simply light a natural starter cube or an electric starter and let the Big Green Eggs draft do the rest.
Now that your Big Green Egg is lit it’s time to set your temperature. Don’t get worried, controling the temperature on your Big Green Egg is as easy as can be. By using the air flow controls you can adjust and maintain the temperature of your Big Green Egg to within a few degrees.
The Big Green Egg is both safe and easy to clean. The Big Green Egg features a stainless steel cooking grid and it’s ceramic exterior is covered in a lifetime glaze that makes clean up a snap.
I know that once you see a Big Green Egg in action you will have to have one of your own. The food cooked on the Big Green Egg tastes wonderful and it’s easy to use… What more could you ask for?
I make baby back ribs on the Big Green Egg all the time and they turn out great every time we make them. I would love to think that the success of the ribs is based solely on my great cooking skills, but let’s face the facts, the Big Green Egg makes anyone look like a pro. I have never used a piece of cooking equipment that is so forgiving. There are many recipes out there for baby back ribs for the Big Green Egg. This is the one that I like to use the most.
2-6 Racks Baby Back Ribs
Fat Fred’s Dry Rub (or dry rub of your choice)
Sweet BBQ Sauce
Take the ribs out of the package and remove the membrane from the back of the ribs. The best way to do this is to slide a knife under the membrane on one end of the ribs and then peel the mambrane off of the ribs
After the membrane has been removed cover both sides of your baby back ribs with the yellow mustard. Now that the ribs are covered with the mustard take your Fat Fred’s Dry Rub and cover both sides of the ribs. Once they are covered wrap the baby back ribs in cellophane and place in the fridge for at least 3 hours.
Now its time to start up the Big Green Egg. We are going to cook the baby back ribs over indirect heat and on the V rack. Place the lump charcoal in the firebox and light. Add wood (soaked overnight) of your choice for smoking. Place the plate setter on top of the fire ring feet side up and place the grill grate on top of it.
Get the temperature stabilized at about 220 degrees.
Put your baby back ribs on the V rack and place them on the Big Green Egg. Slow cook the baby back ribs for 4 1/2 hours. Every hour spray the ribs with a mixture of the apple juice and the dry rub.
During the last 1 1/2 hours drizzle the ribs with the BBQ sauce if you like. This is more a matter of personal choice and is not required.
You just can’t beat ribs cooked on the Big Green Egg. I’m sure once to try this recipe for baby back ribs you will fall in love with it as much as my family has.