Big Green Egg Cooking Class Recipes

Cedar-Planked Cherry Tomatoes

Ingredients:

1 Cedar grilling plank
2 pints (.9 L) cherry tomatoes
1 clove garlic, peeled and thinly sliced
3 tbsp (45 ml) fresh herbs, chopped (we like thyme, chives and basil)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) balsamic vinegar
Salt and pepper
Toasted baguette
Herbed ricotta or goat cheese

Instructions:

  • Soak the cedar plank in water for 1 hour, keeping it immersed. Toss the tomatoes with
    the remaining ingredients.
  • Set the EGG for direct cooking without the convEGGtor at 400°F/204°C
  • Place the plank on the cooking grid, heat for about two minutes; carefully flip the plank
    over and add the tomatoes.
  • Close the dome and grill for about 15 minutes.
  • Serve with toasted bread and an herbed cheese.

Wickles Open Face Jalapeno Poppers with Judy’s Pimento Cheese

Recipe courtesy of Wickles Pickles

Ingredients:

12 jalapenos
16 oz shredded white cheddar cheese
8 oz Monterey Jack cheese
1.5 cups of mayo
½ cup cream cheese
7 heaping spoons of Wickles Hoagie Relish
½ tsp garlic powder
½ teaspoon black pepper

Instructions:

  • Set EGG for indirect cooking (with convEGGtor) at 400°F/204°C.
  • Core and slice jalapenos in half. Mix all ingredients from above and spoon into peppers.
  • Place directly on grid and cook for 7-10 minutes until crisp.
  • Remove, allow to cool a little, and serve!

Smoked Jamaican Jerk Chicken Thighs

Ingredients:

8 skinless boneless Chicken Thighs
1 bottle Lawry’s Caribbean Jerk Marinade, With Papaya Juice, 12 Oz

Instructions:

  • In a plastic zip bag place chicken thighs and the bottle of the marinade and mix well.
  • Refrigerate for at least one hour.
  • Bring your egg up to 400 degrees and add one handful of Applewood smoking chips.
  • Set your egg up for indirect cooking using the ConvEggtor
  • Cook until thighs read 165 degrees internal temp and rest for five minuets.

Pita Bread Pizza

Ingredients:

One thin pita bread
One cup grated Fontina Cheese
¼ pound sliced Prosciutto
One cup grilled asparagus
One cup arugula
Olive oil and salt and pepper to taste

Instructions:

  • Set your egg up for indirect cooking using the ConvEggtor and set your temperature for 400 degrees.
  • Lightly toast one side of the pita and remove from grill.
  • On the toasted side add the cheese, prosciutto and asparagus.
  • Drizzle olive oil and salt and pepper to taste.
  • Grill directly on cooking grate until cheese is melted.
  • Place arugula on top and slice.

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