Description
The Big Green Egg is a versatile outdoor cooker that allows you to grill smoke and bake with precision and efficiency Whether you are a beginner or an experienced cook mastering the fundamentals of the Big Green Egg will enhance your cooking skills and open the door to a variety of delicious recipes This guide will walk you through essential techniques recommended tools and some must-try dishes that highlight the unique capabilities of the Big Green Egg
Ingredients
Grilled Chicken Ingredients
Two pounds chicken pieces breasts thighs or drumsticks
Two tablespoons olive oil
One teaspoon salt
One teaspoon black pepper
One teaspoon garlic powder
One teaspoon paprika
One teaspoon dried herbs optional
Pizza Ingredients
One pre-made or homemade pizza dough
One cup pizza sauce
Two cups shredded mozzarella cheese
One cup assorted toppings pepperoni mushrooms peppers onions
Smoking Essentials
Two pounds meat ribs brisket or turkey
One cup dry rub seasoning
Half a cup wood chips hickory apple or mesquite
One cup barbecue sauce optional
Instructions
Ensure the grill is placed on a stable heat-resistant surface Fill the firebox with natural lump charcoal and ignite using a charcoal starter Allow the charcoal to burn until it is glowing red and ashed over Adjust the vents to preheat the grill to the desired temperature
Preheat the Big Green Egg to 350 degrees Fahrenheit for direct heat cooking Pat the chicken dry and coat it with olive oil Season with salt black pepper garlic powder and paprika Place the chicken pieces directly on the grill grate Close the dome and cook for six to eight minutes per side depending on the thickness of the meat Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit Remove the chicken from the grill and let it rest for five minutes before serving
Preheat the Big Green Egg to 500 degrees Fahrenheit with a pizza stone inside Allow the stone to heat for fifteen to twenty minutes Roll out the pizza dough on a floured surface and spread pizza sauce evenly over it Sprinkle shredded mozzarella cheese and arrange your preferred toppings Carefully transfer the pizza onto the hot pizza stone using a pizza peel Close the dome and bake for eight to ten minutes rotating halfway through for even cooking Remove the pizza when the crust is golden brown and the cheese is bubbly Slice and serve hot
Set up the Big Green Egg for indirect heat by placing the ConvEGGtor Insert a drip pan filled with water or broth to keep the meat moist Add soaked wood chips to the charcoal to create flavorful smoke Season the meat generously with dry rub and place it on the grill grate Close the dome and maintain a steady temperature of 225 degrees Fahrenheit Smoke the meat for several hours checking the internal temperature with a meat thermometer Brisket should reach 200 degrees Fahrenheit ribs should reach 190 degrees Fahrenheit and turkey should be cooked to 165 degrees Fahrenheit Wrap the meat in foil and let it rest before slicing to retain juices
Notes
For enhanced flavor use different wood chips such as hickory for bold smoky flavor apple for a mild sweetness or mesquite for a strong earthy aroma
Allow pizza dough to reach room temperature before stretching to prevent tearing and ensure an even crust
Use a heat deflector or ConvEGGtor for indirect cooking methods such as baking and smoking
Marinate chicken overnight for deeper flavor absorption
- Prep Time: Fifteen to thirty minutes depending on the recipe
- Cook Time: Forty-five minutes to six hours depending on the cooking method
- Category: Main Course or Appetizer
- Method: Grilling Smoking or Baking
- Cuisine: American or Barbecue
Nutrition
- Serving Size: Per Serving
- Calories: 350 to 500 depending on the dish
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 80 milligrams
Keywords: Big Green Egg Recipes Grilled Chicken Big Green Egg Pizza Smoked Ribs Kamado Grill Cooking