Recipe courtesy of Cabot Cheese and Lodge Cast Iron
Big Green Egg Recipes
Philly Cheesesteak Smothered Burgers
- 1 pound ground beef, preferably 85% lean
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- ½ medium onion, sliced
- ½ sweet bell pepper, sliced
- ½ sweet bell pepper, sliced
- 4 ounces Extra Sharp cheddar, cut into 12 slices
- 4 hamburger buns, toasted if desired
Set EGG for direct cooking (no convEGGtor) at 400-450°F/204-232°C.
Form beef into 4 burger patties. Sprinkle all over with salt and pepper.
Swirl oil in the 12-inch Lodge Cast-Iron skillet. Layer in onion and peppers and place skillet on the hot grill surface, slightly to one side. Cook until the vegetables are sizzling in the oil, about 3 minutes. Stir the vegetables and continue cooking, stirring often, until they are soft, about 12 minutes.
Meanwhile, when there is about 4 minutes left for the peppers, place burgers on the EGG next to the skillet. Cook, rotating ¼ degrees after 2 minutes for a total of 4 minutes on the first side.
Scrape peppers and onions to one side of the skillet with a spatula. Flip two burgers onto their uncooked side on the plain side of the skillet. Use tongs or the spatula to top the burgers with half of the pepper mixture, dividing evenly. Repeat clearing spots and topping with the remaining two burgers. Top with three slices of cheese per burger. Close the EGG and let cook until the burgers are cooked to desired doneness and the cheese is melted, 4 to 6 minutes. Serve on buns.
Makes 4 servings
Recipe courtesy of Meat Church’s Matt Pittman
Prepare your Cooker
Set your EGG for indirect cooking (with convEGGtor) to 275°F/135°C. We recommend lighter smoking wood for this smoke. Alder wood, fruit wood or pecan will pair nicely with a white fish while not being too overpowering.
Prepare the Brine
Mix all brine ingredients (listed below) in water and dissolve thoroughly. Pour the brine over the filets and let them sit for two hours. It’s ok if the fish floats.
Prepare the Halibut
After 2 hours remove the fish from the brine, rinse off and pat dry.
Season with Meat Church Honey Hog or Deez Nuts Honey Pecan rub on all sides.
This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned with the rub.
Place the filets directly on the cooking grate skin side down. The skin will act as a barrier to the heat and come off easily after the cook. Smoke the fish until it reaches an internal temperature of 135°F/57°C degrees. This smoke will take around 30 minutes at 275°F/135°C.
Drizzle the filet with warm honey the last 10 minutes of the cook for nice and simple honey glaze. Honey can also be mixed 50/50 with miso to create a miso-honey glaze.
Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!
A crisp crust topped with an easy, creamy blend of cheese and herbs, and garnished with green spinach, makes a delicious and pretty pizza.
Recipe adapted from King Arthur Flour
Mix the ricotta, shredded cheese, and Pizza Seasoning until well combined. Set it aside.
Heat 2 tablespoons of the garlic oil in a grilling wok. Add the spinach and sprinkle on the salt. Using tongs, turn the spinach as it wilts. When the spinach is barely wilted, transfer it from the pan to a strainer, to drain.
Bake the crusts for 10 minutes, then remove them from the EGG. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts, about ¼” thick.
Sprinkle on the feta, then divide the spinach evenly between the two pizzas.
Return the pizzas to the EGG, and bake them until the crust is crisp and the feta is a bit browned, about 10 to 12 minutes. Serve warm.
Makes 2 pizzas/about 16 slices.