So, you’ve got a Big Green Egg. Now what?
If you got a new Egg for Christmas, you must have been REALLY good this year. We love our Eggs for a million different reasons, but most of all, we love them because they can cook all year round.
You might have been a little surprised to find a BBQ grill under the tree, but now’s the time to light it up and get cooking. Here are three simple and unique dishes that you’ve got to try right away, without needing any additional accessories.
And remember: feel free to adapt or modify recipes to whatever fits you. Cooking on the Big Green Egg is an art, not a science.
1) Fire Roasted Stuffed Bell Peppers
This is the kind of dish that will have you thanking the heavens that you’ve got a Big Green Egg.
1 cup rice (I really love Basmati rice, but anything long grain will do)
1 3/4 cup water
2 tablespoon olive oil
1 yellow onion, finely diced
1/2 lb chorizo, broken up into small pieces
1 tablespoon roasted garlic
1/4 c cilantro
pinch of kosher salt
pinch of pepper
1 cup colby jack cheese
5 green bell peppers
8 oz tomato sauce
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Bring water to a boil, add rice and reduce to simmer for about 18 minutes.
Cross cut the tomatoes 1/4 inch on the top and blanch in boiling water for 30 seconds then dump in a bowl of ice and water. Peel skins, quarter and remove seeds. Dice into 1/4 inch pieces.
Cut the top quarter off of the bell peppers, remove innards. Blanch in boiling water for 3 minutes and then cool in a bowl of ice and water.
Saute the onion in oil for 4-5 minutes. Add the chorizo and cook until just slightly browned.
Mix the rice, chorizo mixture, cilantro, 1/2 of the cheese, tomato sauce and tomatoes.
Stuff peppers with the rice mixture.
Mix the ketchup, worcestershire sauce, and hot sauce. Spoon over the stuffed peppers.
Preheat your Big Green Egg to 325f indirect heat (if you have a plate setter, use it. If not, a piece of aluminum under the peppers will do.) Cook stuffed peppers for about 25 minutes.
Top with remaining cheese and cook another 10-15 minutes. Let cool for 10-15 minutes before serving.
We got the original recipe from the good folks over at NibbleMeThis. Here’s a link to their recipe, and be sure to check out the rest of their site. They love their Big Green Eggs.
2) Dizzy Pig Red Eye Express Pork Tenderloin with a Peach BBQ Drizzle
Coffee in a rub sounds a bit different, right? It is absolutely worth giving a try. It offers a unique, but not overwhelming, taste that will have people wondering what your secret ingredient is.
Bottle of Dizzy Pig’s Red Eye Express (available here at Rivermist)
2 (1-pound) pork tenderloins
1 to 2 tablespoons olive oil
1 1/2 cups peach preserves
1/2 cvup ketchup
2 teaspoons balsamic vinegar
2 tablespoons light brown sugar
1/4 teaspoon freshly ground black pepper
Start by trimming the fat and silver skin from the tenderloins. Brush them with the olive oil, and season liberally with the rub. Let the meat rest for about 10 minutes.
Preheat your Egg to 400f.
To make the sauce, mix the preserves, ketchup, vinegar, brown sugar, and pepper in a small saucepan. Place the pan on the stovetop over medium heat and cook for about three minutes. Put it in a bowl, and let it cool.
Place the tenderloins on the grid and close the lid of your Egg. Cook it for about 5 to 6 minutes, until browned. Turn the meat, close the lid again, and continue cooking for another 5 to 6 minutes, until the meat is brown on all sides. Cook until you have an internal temperature of 140f.
Transfer your meat to a dish, and loosely tent with foil. Let it rest for about 5 minutes before cutting. Slice it thinly (1/2 inch or so), and drizzle with the sauce right before serving. This will serve six.
3) Roasted Peaches with Pecan Praline Stuffing
This dessert will work well with the pork tender loin above, and offers outstanding results. This is surprising, considering just how easy it is.
4 ripe peaches, unpeeled
1 tablespoon lemon juice
3/4 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 tablespoons unsalted butter, cubed
1/4 cup chopped pecans
Preheat your Egg to 400f.
Cut the peaches in half and remove the pits. Using a teaspoon, core the red centers from each of the peach halves. Dip the cut side of each peach into the lemon juice. Place the peaches in a baking dish, cut side up.
In a medium bowl, stir the brown sugar, flour, cinnamon, salt, ginger, and nutmeg until completely blended. Add 3 tablespoons of the butter into the dry ingredients until the pieces of butter are pea sized. Using a spatula, fold the chopped pecans into the flour mixture until the pecans and the flour mixture are completely combined. Place 2 tablespoons of the filling into the center of each half. Put the peaches inside the baking dish and put the remaining 3 tablespoons of butter in the pan.
Place your baking dish on the grid. Close your lid, and let bake for 20 minutes (or until the stuffing has set and the peaches begin to soften). Remove the dish and let the peaches rest for 10 minutes befogging serving. This will serve eight.
So there you have it. Three quick, fun, and easy recipes to get your Egg going right away. Let us know how it goes, and stop by the store for more recipes!