Big Green Egg Cookbook

Celebrating the Worlds Best Smoker & Grill

Price: $50.00
ISBN-13: 9780740791451
ISBN-10: 0740791451
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 320 pages

The Big Green Egg is an enormously popular ceramic cooker known for its incredible grilling and smoking abilities, but it can also bake, sear, and roast. The EGG is so versatile, you may never use your indoor appliances again.

The Big Green Egg Cookbook contains more than 160 delicious recipes that utilize the unique cooking abilities of the EGG; many of the recipes were inspired by EGGheads (as passionate EGG users are affectionately known). Inside you’ll find inventive recipes that range from modern twists on tried-and-true barbecue favorites to gourmet recipes with sophisticated flavors.

An introduction that explains the product’s culture and history, helpful tips for cooking in the EGG, and extensive color photography complete this one-of-a-kind cookbook.

The Big Green Egg comes in five sizes with a model to suit the needs of every backyard chef, even ones who like to take their cookout on the road.

Extra-Large
205 pounds
24-inch cooking grid
452-square-inch cooking surface
Holds 2 (20-pound) turkeys, 24 burgers, 11 whole chickens, 12 steaks, or 14 racks of ribs vertically
Big enough to cook an entire meal for a crowd

Large
140 pounds
18-inch cooking grid
255-square-inch cooking surface
Holds 1 (20-pound) turkey, 12 burgers, 6 whole chickens, 8 steaks, or 7 racks of ribs
Most popular size, suits the needs of most families

Medium
95 pounds
15-inch cooking grid
177-square-inch cooking surface
Holds 1 (18-pound) turkey, 6 burgers, 3 whole chickens,
4 steaks, or 4 racks of ribs
Good for smaller families of two to four

Small
65 pounds
13-inch cooking grid
133-square-inch cooking surface
Holds 1 (12-pound) turkey, 4 burgers, 1 whole chicken,
2 steaks, or 1 rack of ribs
Perfect for individuals or couples and even tailgating

Mini
30 pounds
9-inch cooking grid
64-square-inch cooking surface
Holds 2 chicken breasts, 2 pork chops,
or 1 steak
Just right for picnics, tailgates for two, camping, or RVing

EGGcessories

Simply put: EGGcessory products help you create endless possibilities for your dinner plate. Roasting a turkey to golden brown, succulent perfection? Cooking authentic trattoria-style pizza with a crispy crust and a hint of wood smoke? Baking a moist and delicious cake? All are easily accomplished in the EGG with the right gear.

Other EGGcessories help increase the amount of cooking space, make cleanup a snap, and allow you to monitor whatever you’re cooking from a remote location. Here is
a rundown of some essential EGGcessories, a number of which you’ll find used in the recipes in this book:

The Basics: For the Sake of Convenience

Charcoal Tools: How do we spell convenience? With gadgets like an Ash Tool to stoke, sift, rearrange coals, and pull ashes into the Ash Pan, a Grill Gripper to raise the cooking grid to add more fuel, and an Ash Pan to help remove ashes after the fun is over.

Nest: The easiest way to raise the EGG to a good work height and be able to move it about the patio is by placing it in a wheeled metal base called an EGG Nest.

Side Shelves: Need a spot to rest tongs, platters, or a bowl of sauce? Fold-down side shelves fit on the EGG and provide a handy work surface beside the grill. Two options are available: Wooden EGG Mates come in pairs and fit on either side of the EGG. Solid Composite Side Shelves are weather resistant and easily wiped clean. They are available in pairs or with the option of a third shelf for the front of the cooker.

Surround Tables: For an upscale, built-in look, attractive wooden surround tables for the EGG are the way to go. Made of durable cypress wood from responsibly managed forests, the workstations bring the cooker up to a standard counter height and provide plenty of prep and serving surface.

Vinyl Covers: The durable EGG is tough enough to withstand the harshest weather, but you’ll want to keep your baby clean anyway. Heavy-duty vinyl covers shield
the cooker from the elements while vents let it breathe.
Covers come in sizes to fit all EGGs, including versions to completely cover Surround Table workstations.

Cooking Tools of the Trade

Plate Setters: What jelly is to a peanut butter sandwich and frosting is to a cupcake, the Plate Setter is to the Big Green Egg; without it, the EGG is only half as versatile. In fact, the Plate Setter is practically essential to helping the EGG achieve its full potential.

Perhaps the most versatile EGGcessory ever, a Plate Setter is a flat, ceramic disk with three legs that acts as a heat shield. It is the best way to accomplish any type of cooking in the EGG where you don’t want direct exposure to the flame and heat. The Plate Setter can be used to turn your EGG into a brick oven for baking bread, pizza, and desserts, a convection oven for roasting meats and vegetables, or
a smoker for making down-home barbecue. Use it in conjunction with other EGGcessories, such as a Drip Pan, V-Rack, Grill Extender, or Vertical Roaster, and you have
the tools to accomplish anything in your EGG that you can do in your indoor oven. For more information on cooking with a Plate Setter, see page 26.

hot tip:
Because the natural lump charcoal produces very little ash, there is minimal cleanup for an EGG. Periodically, use the Ash Tool to draw out ashes through the draft door into an Ash Pan or other noncombustible container. This is also a good time to clear the air holes in the Fire Box of ash or small bits of charcoal, which could impede airflow.

This version of barbecue soup is a cross between Brunswick stew and a traditional soup. It is a meal on its own but can also be served in small portions as a first course. Though the recipe calls for leftover Beer-Brined Chicken, Chutney-Glazed Beef Brisket (page 284) or shredded pork (page 90) would work just as well. For a real treat, serve this with Southwestern Cornbread (page 217).

Ingredients
12 ounces applewood-smoked bacon, diced (about 14 slices)
4 tablespoons Basic Barbecue Rub (page 196)
1 1⁄2 pounds tomatoes, chopped (about 4 cups)
1 1⁄2 cups chopped yellow onions
1⁄4 cup minced garlic
1 chipotle pepper in adobo
12 ounces lite lager beer
4 cups chicken stock
2 cups ketchup
1⁄4 cup yellow mustard
1⁄2 cup apple cider vinegar
1 cup firmly packed light brown sugar
2 tablespoons Worcestershire sauce
2 cups yellow corn kernels (about 2 ears)
1 pound tomatoes, grilled and chopped (about 3 cups; page 170)
3 cups fresh or frozen lima beans, cooked and drained
4 cups chopped Beer-Brined Chicken (page 98)
1 teaspoon freshly ground black pepper

Equipment: Porcelain coated grid, Dutch Oven
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 450ºF.
Preheat the Dutch Oven on the grid for 10 minutes.

Place the bacon in the Dutch Oven, close the lid of the EGG, and cook until crisp. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels andset aside. Reserve the bacon fat in the Dutch Oven.

Add the barbecue rub to the bacon fat and cook for 1 minute. Add the tomatoes, onions, garlic, and chipotle and cook for 2 to 3 minutes, until the onions are translucent. Slowly add the beer to the Dutch Oven, stirring with a wooden spoon to deglaze. Add the chicken stock, ketchup, mustard, vinegar, brown sugar, and Worcestershire sauce. Leave the Dutch Oven uncovered, but close the lid of the EGG. Simmer for 30 minutes, or until the soup has thickened slightly.

Remove the Dutch Oven from the heat. Puree the soup using an immersion blender, or carefully spoon it into the bowl of a food processor fitted with the steel blade, process until smooth, and return to the Dutch Oven. Add the corn, grilled tomatoes, lima beans, chicken, and pepper and stir until completely combined. Serve topped with the reserved bacon pieces.

Serves 8

Ribs really benefit from long, slow cooking. However, for easier entertaining, these can be roasted a day ahead, then refrigerated. When ready to serve, simply brush with sauce and grill. These ribs are paired with a cool cucumber dipping sauce made by pureeing cucumbers and using the reserved strained liquid to make the sauce. Though the sauce contrasts nicely with the spicy ribs, the ribs are also delicious without the sauce.

Ingredients
1 1⁄2 cups mango nectar
1 cup rice wine vinegar
1 habanero pepper
2 full racks baby back ribs
1⁄2 cup dry mojo seasoning

Dipping Sauce (optional)
2 to 3 whole English cucumbers, peeled, seeded, and chopped
1⁄2 cup freshly squeezed lime juice (4 to 5 limes)
1⁄3 cup granulated sugar
1⁄2 teaspoon kosher salt

1 cup Basic Barbecue Sauce (page 192)
1⁄2 cup chopped fresh cilantro

Equipment: Plate Setter, 9 by 13-inch Drip Pan, porcelain coated grid
Set the EGG for indirect cooking with the Plate Setter, legs up.
Preheat the EGG to 300ºF.

Pour the mango nectar and vinegar into the Drip Pan and add the habanero pepper. Cut each rack of ribs in half between the bones and season liberally with the mojo seasoning. Add the ribs to the Drip Pan and cover tightly with aluminum foil. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2 hours, or until tender. Remove the Drip Pan from the EGG and set aside.

To make the dipping sauce, place the cucumber in the bowl of a food processor fitted with the steel blade. Process for about 2 minutes, or until the cucumbers have been completely pureed. Place a strainer over a small bowl and pour the pureed cucumbers into the strainer, reserving the liquid until you have 11⁄2 cups of cucumber liquid. Place the liquid in a small bowl and add the lime juice, sugar, and salt. Mix until the sugar has completely dissolved. Refrigerate until needed.

Add the grid to the EGG, and raise the temperature to 450°F. Remove the ribs from the Drip Pan and strain the juices from the pan into a bowl. Skim the fat from the top of the juices, add the barbecue sauce, and mix well.

Place the ribs on the grid. Brush the ribs with the barbecue sauce. Close the lid of the EGG and grill for 5 minutes. Turn the ribs, baste with more sauce, and cook with the lid closed for another 5 minutes, or until the sauce has caramelized. Remove and let cool for 5 minutes.

Remove the cucumber sauce from the refrigerator, add the cilantro, and blend well. Pour the sauce into a small bowl. Place the ribs on a platter and serve with the cucumber sauce.

Serves 4

Pecan pie is a typical Southern dish made from corn syrup, brown sugar, and pecans and is often served on holidays. This traditional pie filling has a touch of bourbon and combines with dark chocolate morsels. It is perfect for a fall dinner or winter holiday dessert and would be especially good served after a smoked turkey dinner (page 108).

Ingredients
1 cup dark corn syrup
3 large eggs, beaten
5 tablespoons unsalted butter, melted
1 cup firmly packed light brown sugar
1⁄4 cup bourbon
2 tablespoons all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9-inch) pie shell (page 223)

Whipped Cream
1 cup heavy cream
1⁄2 cup confectioners’ sugar
1⁄2 teaspoon vanilla extract

Equipment: Plate Setter
Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 400ºF.

Using a wooden spoon, mix the corn syrup, eggs, butter, brown sugar, bourbon, and flour in a medium bowl until combined. Add the chocolate and pecans and blend well. Pour the filling into the pie shell.

Place the pie plate on the Plate Setter. Close the lid of the EGG and bake for 45 minutes, or until the filling is set and the pie is golden brown. Remove the pie and let cool completely, then refrigerate.

To make the whipped cream, using a whisk or an electric mixer, beat the cream, confectioners’ sugar, and vanilla for 5 minutes, or until light and fluffy. Serve slices of pie garnished with the whipped cream or pass separately.

Serves 6 to 8

More than 80 percent of American households barbecue today and millions of backyard chefs attend a variety of major barbecue events. EGG enthusiasts from all over the world host EGGfests throughout the year. The biggest annual gathering occurs in October at EGGtoberfest, where EGG owners and fans come to share their new experiences and recipes. It is held on the grounds of the Big Green Egg headquarters, located in Tucker, Georgia.