Big Green Egg Recipes
    Long Island's Best Big Green Egg Recipes
         Truly EGGstraordinary!

Eggcellent Choice!

Serves 4

INGREDIENTS

8 cups water

1 cup brown sugar

½ cup kosher salt

24 oz beer

1 5lb chicken

¼ cup olive oil

¼ cup Big Green Egg Garlic and Pepper Seasoning

EQUIPMENT

Plate Setter

Bourbon Chips

Vertical Roaster

8” Drip Pan

Instant Read Thermometer

• Combine the water, brown sugar, salt, and beer in a large pot. Stir to dissolve the sugar and salt.
• Add the chicken, cover, and refrigerate at least 12 hours or overnight.
• Place 1 cup of Bourbon chips in a medium bowl, cover with water, and soak for 1 hour.
• Preheat the Big Green Egg to 400°F without the Plate Setter.
• Spread the chips over the coals and place the Plate Setter in the EGG with the legs facing down.
• Remove the chicken from the brine, rinse thoroughly, and pat dry with a paper towel. Discard the brining liquid.
• Brush the chicken with olive oil and season with the Big Green Egg Garlic and Pepper Seasoning.
• Place the chicken upright on the Vertical Roaster.
• Place the Drip Pan on top of the Plate Setter, then place with chicken in the Drip Pan and close the lid of your Big Green Egg.
• Cook for 1-1.5 hours, until your instant read thermometer registers 165°F.
• Remove the chicken from the EGG and let it rest for 10-15 minutes.
• Carve and serve.

Always a Popular Dish!

Serves 4

INGREDIENTS

1 tsp toasted sesame oil

¼ tsp black sesame seeds

Sake Sauce

3 cups thinly sliced shitake mushrooms

2 cups chicken stock

1 cup sake

½ cup soy sauce

1 Tbs minced fresh ginger

1 tsp minced garlic

2 Tbs honey

1 Tbs rice wine vinegar

1 Tbs cornstarch

1 Tbs water

¼ cup extra-virgin olive oil

4 7-oz. cod fillets

Kosher salt and freshly ground black pepper

¼ cup thinly sliced scallions

EQUIPMENT

Porcelain coated grid

2 Alder Planks

• Place the alder planks in a pan, cover with water, and let soak for 1 hour.
• Mix the sesame oil and the sesame seeds in a small bowl and set aside.
• Set the Big Green Egg for direct cooking with the porcelain coated grid.
• Preheat the Big Green Egg to 450°F.

Sake Sauce:

• Mix the mushrooms, chicken stock, sake, soy sauce, ginger, and garlic in a small saucepan on the stovetop.
• Cover and simmer over low heat for 15 minutes or until hot.
• Add the honey and rice wine vinegar, stir, cover, and simmer over low heat for another 15 minutes.
• Place the cornstarch in  a small bowl, add the water, and whisk to dissolve.
• Whisk the cornstarch into the sauce, stirring constantly until the sauce has thickened.
• Remove from heat and set aside.
• Brush one side of the alder planks with olive oil and place the cod fillets on the oiled side of the planks.
• Brush the cod with olive oil and season with salt and pepper.
• Place the planks on the grid.
• Close the lid of your Big Green Egg and cook 7-8 minutes.
• Using a spatula, transfer the cod to a serving platter.
• Spoon sauce over the cod and sprinkle with the sesame seed mixture.
• Top with scallions and serve.

The Best Steak You Will Ever Have!

Serves 4

INGREDIENTS

4 1”-thick rib-eye steaks

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Green Onion & Garlic Butter

8 Tbs unsalted butter

1 Tbs finely minced garlic

¼ cup minced green onions

1 Tbs minced fresh Italian parsley

Kosher salt and freshly ground black pepper

EQUIPMENT

Cast Iron Grid (use your regular grid if you don’t have a cast iron one)

• Set the Big Green Egg for direct cooking with the cast iron grid.
• Preheat your Big Green Egg to 550°F.
• Lightly coat each of the steaks with the extra-virgin olive oil, season with salt and pepper, and set aside.

Garlic Butter

• Melt the butter in a small saucepan on the stovetop.
• When it begins to foam, add the garlic and cook for 2 minutes stirring frequently so the garlic doesn’t brown.
• Remove the pan from heat, add the green onions, and stir.
• Let cool for 30 minutes.
• Add the parsley, season with salt and pepper, and mix well.
• Distribute the butter evenly into 2 small bowls – one for basting and one for serving.
• Place the steaks on your grid, baste with some of the garlic butter, and close the lid of your Big Green Egg.
• Cook for three minutes.
• Turn the steaks and baste with more garlic butter.
• Close the lid and cook for three more minutes for medium-rare.
• Discard the remaining basting butter.
• Transfer the steaks to a platter and baste them with some of the garlic butter.
• Let rest for 5 minutes.
• Slice across the grain and serve with the remaining garlic butter.

Created In San Francisco, A Flavorful Treat With A Long Island Twist

Serves 4

INGREDIENTS

¼ cup extra-virgin olive oil

8 oz. striped bass, cut into 2” cubes

6 oz. halibut, cut into 2” cubes

12 little neck clams

1 cup diced yellow onions

1 thinly sliced fennel bulb, fronds reserved and thinly sliced

1 Tbs minced garlic

2 cups dry white wine

1 cup water

1 cup sherry

1 cup clam juice

1 28-oz can crushed Cento tomatoes

1 pinch saffron

¼ cup firmly packed fresh tarragon leaves

12 large shrimp, peeled and deveined

½ cup firmly packed torn fresh basil

6 1”-thick slices Sullivan Street Bread, grilled

EQUIPMENT

Porcelain coated grid

Dutch Oven

• Set the Big Green Egg for direct cooking with the porcelain coated grid.
• Preheat the Big Green Egg to 400°F.
• Place the Dutch Oven on the grid to preheat for 10 minutes.
• Pour the olive oil into the Dutch Oven.
• Add the striped bass and the halibut.
• Close the lid of the Big Green Egg and sear for 2 minutes.
• Turn the fish, close the lid, and sear for 2 more minutes.
• Transfer to a plate and set aside.
• Refrigerate until needed.
• Add the onions, fennel, and garlic to the Dutch Oven and sauté 1 minute.
• Carefully add the wine, water, sherry, clam juice, tomatoes, saffron, and tarragon and stir well.
• Close the lid of the Big Green Egg and simmer with the Dutch Oven uncovered for 20 minutes.
• Add the clams, close the lid, and cook for 8 minutes.
• Add the shrimp, close the lid, and cook for 3 minutes.
• Add the reserved fish and basil, close the lid, and cook for another 2 minutes.
• Place the slices of bread on the grid, around the Dutch Oven, and toast for 30 seconds per side.
• Remove the Dutch Oven and transfer the bread to a rimmed sheet pan.
• Serve with the toasted bread and sliced fennel fronds.

Proves The Versatility Of The Big Green Egg!

Serves 8

INGREDIENTS

1 Tbs plus ¼ cup extra-virgin olive oil

10 oz. fresh spinach leaves, washed and dried

2 zucchini, quartered lengthwise

2 yellow squash, quartered lengthwise

2 eggplants, quartered lengthwise

1 cup bell peppers, quartered lengthwise

1 ½ cups Portobello mushrooms, gills removed (about 6 oz.)

1 ½ tsp garlic powder

Kosher salt and freshly ground black pepper

2 cups ricotta cheese (1 lb)

½ cup goat cheese (2 oz.), at room temperature

1 large egg

½ cup firmly packed fresh basil leaves, chopped

1 Tbs fresh thyme leaves, chopped

White Sauce

2 Tbs unsalted butter

2 Tbs all-purpose flour

1 ¼ cups whole milk

½ cup grated Parmigiano Reggiano cheese (2 oz.)

¼ tsp ground nutmeg

¼ tsp freshly ground white pepper

5 cups crushed tomatoes

1 pound lasagna noodles, cooked according to package directions

1 cup shredded mozzarella cheese (4 oz.)

EQUIPMENT

Porcelain Coated Grid

Grill Gripper

Plate Setter

9”x13” Glass or Ceramic Baking Dish

• Set the Big Green Egg for direct cooking with the porcelain coated grid.
• Preheat the Big Green Egg to 500°F.
• Heat 1 Tbs olive oil in a large sauté pan on the stovetop over medium heat.
• Add the spinach and cook 2-3 minutes, until wilted.
• Set aside.
• Brush the zucchini, squash, eggplant, peppers, and mushrooms with the remaining ¼ cup olive oil and season with garlic powder, salt, and pepper.
• Place the vegetables on the grid.
• Close the lid of the Big Green Egg and grill for 2 minutes, turn, and grill for another 2 minutes with the lid closed.
• Transfer vegetables to a sheet pan and let cool slightly.
• Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the Plate Setter, legs down.
• Lower the temperature to 350°F.
• Dice the zucchini, squash, eggplant, mushrooms, and peppers into ½”-cubes and place in a large bowl.
• Add the spinach and stir to incorporate.
• Combine the ricotta, goat cheese, egg, basil, and thyme in a small bowl.
• Season with salt and pepper.
• Mix well and set aside.

Sauce

• Melt the butter in a small saucepan on the stovetop.
• Add the flour and cook on low heat for 3 minutes, or until the roux is bubbly and the flour is no longer raw.
• Using a whisk, add the milk.
• Simmer for 5 minutes, or until thick.
• Remove the pan from heat and add the cheese mixture, nutmeg, and pepper.
• Stir well to combine.
• Reserve 2 cups of tomato sauce and keep warm in a small saucepan on the stovetop over low heat.
• Assemble the lasagna, spread 1 cup of the tomato sauce over the bottom of the baking dish.
• Layer: starting with one-third of the noodles, then adding one-half of the grilled vegetables and 1 cup of the tomato sauce.
• Make 1 more layer and top the layer of tomato sauce with the remaining noodles.
• Pour the white sauce evenly over the lasagna ingredients and sprinkle with the mozzarella cheese.
• Place the baking dish on the Plate Setter and close the lid of the Big Green Egg.
• Bake for 45 minutes, or until the cheese is melted and the lasagna is thoroughly heated.
• Remove from the Big Green Egg and allow the lasagna to rest for 10 minutes.
• Cut into 3”x4” pieces and serve with remaining heated tomato sauce.