1. Smoked Spicy Korean Spare Ribs

Recipe courtesy of Christopher Sussman, AKA The BBQ Buddha

Instructions

1. Mix all of the Korean BBQ ingredients together and place it in the refrigerator.
2. Set the EGG for indirect cooking with the convEGGtor at 250°F. Add a chunk of hickory wood and a drip pan full of water.
3. Trim the excess fat from the ribs and cover in a salt and pepper mix.
4. Put the ribs bone side down on the cooking grid. After cooking for 3 hours, remove the ribs and place meat side down on a sheet of aluminum foil. Add the butter and beer. Then cover the ribs in the foil and cook for another hour.
5. Remove the ribs from the foil. Raise the temperature to 300°F. Glaze the ribs with the Korean BBQ sauce and place the ribs back in the EGG for an hour.
6. When the meat pulls from the bone it is time to remove from the EGG and serve.

2. The Curious Pig’s Signature Pork Chop

Recipe courtesy of Scott Smith, owner and executive chef of The Curious Pig

Instructions

1. Set the EGG for direct cooking without a convEGGtor at 500°F/260°C
2. Season the chops with the rub; add to the EGG and sear for 4 minutes on each side.
3. Add the convEGGtor for indirect cooking at 350°F/176°C.
4. Roast the chops until the internal temperature reaches 145°F/63°C.
5. For the Herb Beurre Blanc sauce, add the green onions, parsley, thyme, garlic and white wine to a pot on medium heat. Once the wine has reduced by half, strain the herbs and add cream and lemon juice. Whisk in 1 stick of cubed butter to the mixture, and add salt and pepper to taste. Serve on top of the pork chop.

3. Grilled Lobster Rolls

Courtesy of BGETeamGreen Member Chris Robertson, AKA cookinwithswiss

Instructions

1. Two hours before cooking, mix together mayonnaise, celery, lemon juice, chives, and Tony’s Seasoning. Top with the green onions and refrigerate.
2. Set the EGG with the EGGspander with one side for direct cooking without the convEGGtor Stone and the other side indirect cooking with the convEGGtor Stone at 400°F.
3. Season the lobster with the Nashville Hot and Old Bay. Cook indirectly until the lobster reaches an internal temperature of 135°F. Transfer to direct cooking and cook meat side down for two minutes on each side until grill marks show.
4. While the lobster is cooking mix together the butter and the lemon. Baste the lobster with the lemon butter mixture using the rosemary sprig as a brush right before removing the lobster from the EGG.
5. Toast the rolls on the direct side of the EGG. Once the rolls are to the desired doneness, remove from the EGG. Coat the roll with the premade sauce, stuff with lobster, and serve immediately.

4. Pork Belly Burnt Ends

Recipe courtesy of Christopher Sussman, AKA The BBQ Buddha

Instructions

1. Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with hickory smoking chips or chunks.
2. Trim the pork belly and cut the pork belly into 1” cubes. Cover the pork belly pieces in your favorite BBQ rub. Place pork belly pieces on the cooking grid and smoke for 3 hours, spraying with apple juice every hour until the pork reaches an internal temperature of 190°F.
3. Remove the pork pieces from the EGG and place them in an aluminum pan. Toss the pork belly pieces with BBQ sauce until evenly covered. Drizzle with honey and put the aluminum pan back on the EGG. Cook for another hour until the sauce has reduced and caramelized.

5. Dump Cake

Instructions

1. Set the EGG for indirect cooking with the convEGGtor at 375°F/191°C.
2. Spread both cans of the pie filling evenly in the bottom of the pan. Sprinkle cake mix evenly on top of the pie filling (do not mix).
3. Melt the butter in the Sauce Pot; drizzle over the cake mix. Place the pan on the cooking grid and bake for 35-45 minutes.
   

Stay tuned for our next Big Green Egg blog: EGGcessories That We Couldn't Live Without

SOURCE: ALL RECIPES AND IMAGES HAVE BEEN PROVIDED BY THE BIG GREEN EGG WEBSITE (https://biggreenegg.com/recipes)