This light and fresh tasting dish calls for 5 ingredients which makes it my kind of recipe: fast and simple. Recipe adapted from Paul “Sweet Paul” Lowe.
These wings have at least 3 layers of flavor: a robust spice rub, a fruity glaze, and the smokiness from the Big Green Egg.
These Tequila Chipotle Chicken Wings have the perfect combination of heat, sweet, smoke, and tang.
These Vietnamese Chicken Wings are salty, sticky and have a punch of Asian flavor I’m sure you’ll love.
This is my no muss, no fuss, easy peasy way of cooking salmon on the Big Green Egg.
Caribbean Jerk Dry Rub and my method for crispy chicken wings on the Big Green Egg.
Kofta kebabs consist of ground meat—usually lamb or beef—mixed with herbs, spices and onions.
Swordfish marinated in tarragon, garlic and lemon, quickly grilled, and then topped with grilled lemon juice.
Craig Dyal’s recipe for Jalamango Lime Wings is an amazing combination of heat, sweet, and tang.
This easy saffron cream sauce recipe will pair well with chicken, shrimp, fish, or scallops.
My method for cooking Fall off the bone dry rubbed beef spare ribs on the Big Green Egg.
I cook these on my Big Green Egg but any grill or cast iron grill pan will work, too.
Green Lightning Shrimp on the Big Green Egg. Adapted from Steven Raichlen’s recipe.
Chicken stuffed with a jalapeño that has been stuffed with cheese and then wrapped in bacon.
Shrimp Burgers on Hawaiian Rolls topped with Wasabi Aioli. Adapted from Jay’s (SSN686) recipe.