Big Green Egg, World's Best Smoker and Grill

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Note! If you have been cooking at temperatures above 300°F, be very careful when opening the lid. First raise the lid an inch or two and pause to "burp" it before raising the lid completely. This will allow the sudden rush of oxygen to burn safely inside the EGG and not as a flashback which could startle you and possibly cause injury.

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Charcoal \| Smoking Woods \| Recipes \| Tips \| Cooking Videos
The Perfect Steaks Johnny-Boy Burgers Simon and Garfunkel Chicken Backyard Championship Ribs Big Time BBQ Rub Competition Style Pork Butt Beef Brisket The Perfect Turkey Grilled Salmon	Corn on the Cob with a Twist Twice-"EGGed" Potatoes Mellow Mushroom Bacon Bites Maple-Planked Brie with Garlic and Roasted Peppers Sausage and Cheese Bread Roll Kathy's Peach Cobbler Boneless Rolled Leg of Lamb

These basic recipes are intended to give the novice Big Green Egg chef a few "getting started" ideas. Many of them have been submitted by experienced EGG® users. The secret to EGGstraordinary food cooked on the Big Green Egg centers around heat retention, air circulation and temperature control. The lid should be left down while cooking to allow heat to radiate off the top as well as off the coals. Recipes *The Perfect Steaks* Ingredients: 2 steaks, 1-1/2 to 2-inches thick, preferably rib-eyes 1/4 cup kosher salt 1/2 tsp white pepper 2 tsp black pepper 1/4 tsp cayenne pepper Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling. Set the EGG® up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips. When the EGG is heated to 650°F, place the steaks on the grill and sear for two to three minutes. Open the lid (see the note regarding cooking at high temperatures) and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more. Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer). Remove the steaks and let them rest for 5 minutes before serving.