Recipe courtesy of Vivian Howard. Her documentary film series, “A Chef’s Life,” has won a Peabody Award, a Daytime Emmy and was nominated for four James Beard Awards. You can read more about Vivivan on P32 of our Lifestyle Magazine. “My Blue Q Suace is inspired by typical Eastern North Carolina vinegar-based barbecue sauce. But we … Read More
Recipe courtesy of O’Neill Williams. Ingredients 1 pound jalapenos 4-6 oz cream cheese 1-2 pounds shrimp 1 pound bacon Seasoning Instructions Set EGG for indirect cooking (with convEGGtor) at 400°F/204°C. Cook the grouper on a Perforated Cooking Grid. Mix with cream cheese when cooked. Cut the stems off and split the jalapenos in half long … Read More
Recipe copyright Kared Adler and Judith Fertig and used by permission of The Harvard Common Press. Photo courtesy: 25 Essentials: Techniques for Planking. Whether you serve these over dressed greens as a salad, on their own with a bold red wine as an appetizer, or as a sweet-savory dessert with a glass of port, you’ll … Read More
Recipe courtesy of O’Neill Williams. Ingredients 1 Tablespoon lemon juice 1 ½ teaspoons minced fresh rosemary or ½ teaspoon dried rosemary, crushed 1 ½ teaspoons olive oil ¼ teaspoon salt dash pepper 2 fish fillets ¼ cup diced seeded tomato 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1 Tablespoon chopped green onion … Read More
Recipe adapted from Laura’s Lean Beef. For more on Laura’s Lean Beef, visit laurasleanbeef.com. Ingredients 1 tablespoon extra-virgin olive oil 1 roasted red bell pepper, sliced (use from a jar) 1⁄2 onion, sliced 1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained 1⁄2 tablespoon dried oregano 5 ounces Laura’s Lean Beef Sirloin Steak, cooked and … Read More
Recipe courtesy of O’Neill Williams. Ingredients 4 NY Strip steaks, seasoned with 4 tbsp Dizzy Gourmet® Cosmic Cow Seasoning™ Instructions Set the EGG for direct cooking (without the convEGGtor) with a Cast Iron Grid at 650°F/343°C. Grill steaks to desired internal temperature. 2 ½ minutes, then flip. 2 ½ minutes, then flip. Cook additional 3 … Read More
Recipe courtesy of Robert Mondavi, Jr. – Co-Founder and President of Winemaking, Michael Mondavi Family Estate and Folio Fine Wine Partners. “Collectively our family has ten EGGs…needless to say, we all believe in the versatility of the Big Green Egg.” Ingredients 2 Cedar Grilling Planks 1 ½ cup (120 ml) Dijon mustard ¼ cup (60 … Read More
INGREDIENTS 3 large garlic cloves, lightly crushed 6 tablespoons (3/4 stick) salted butter 4 Maine loster tailes, each about 6 ounces Kosher Salt 1/4 cup mayonnaise 1/2 cup of 1/4-inch diced plum tomato 2 tablespoons minced scallion (white and light green parts only) 2 teaspoons fresh lemon juice hot pepper sauce 2 teaspoons chopped fresh … Read More
(Thank you to Big Green Egg & Vivian Howard for this recipe) OTHER INGREDIENTS 1 to 3 lbs chicken. (Ask your butcher to butterfly or spatchcock your picken by cutting the backbone and ternum out and flattening.) 2 teaspoons salt 1-1/2 teaspoons black pepper BLUEBERRY BBQ SAUCE INGREDIENTS 3 cups blueberries 2 cups apple cider … Read More
INGREDIENTS 1 pound firm, flaky white fish such as cod, monkfish, or halibut (skinless) 2 limes 2 teaspoons Dijon-style mustard 1/2 teaspoon salt and freshly ground black pepper 1/2 cup vegetable oil or olive oil 2 cloves garlic, minced Traeger Cajun Rub, or your favorite Southwestern-style rub 8 white or yellow corn tortillas For serving: … Read More
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