Big Green Egg Recipes Page 2
Submitted by: Grillin' Bill
- 12 Oz Kraft Zesty Italian Dressing
- 6 Oz Balsamic Vinaigrette Marinade (Peter's)
- 2 Tbs Crazy Jane's Mixed-Up Seasoning
- 2 Tbs Garlic Salt
- 2 Tbs Coarse Ground Black Pepper
- 2 Tbs Montreal Steak Seasoning
- 1 Pinch Cayenne Pepper
- 4-5 Oz Cheap Yellow Mustard
- Place Tri-Tip in Ziploc Bag with Italian Dressing and Balsamic Marinade for 24 hours (I do this 36 hours before cooking)
- Take out after 24 hours and pat dry with paper towel.
- Mix all dry ingredients in a bowl to make a rub. Rub Tri-Tip all over with rub. Generously rub into meat, if you don't have enough just mix some more up.
- Then cover Tri-Tip generously in mustard.
- Wrap in plastic wrap for 12-24 hours. Store in refrigerator.
- Take out of refrigerator 1 hour before you plan to put on grill.
Bring temperature of BGE to 450-500 degrees. Put handful of your favorite soaked chips on fire. I like apple and pecan. With lid up, sear lean side for 4-6 minutes. Turn over so fat side is down, sear this side for 4-6 minutes. With lid down then cook fat side down for about 30 minutes, with temperature between 350-450 degrees. When juices form on top flip so lean side is down and cook until internal temp of Tri-Tip is about 135 degrees. Let rest a few minutes. Slice thin on the diagonal against the grain starting with small tip of triangle.
It tastes best to serve warm, so timing can be important. Leftovers are great for sandwiches.
Submitted by: Jim Slotterback
Hamburgers made with a peppery crust.
- 3 lb Ground Chuck
- Garlic Salt
- Coarse Ground Black Pepper
Form ground chuck into ¾ pound patties by hand. Coat liberally with garlic salt on both sides. Completely coat each side with coarse ground black pepper, pressing the pepper into the surface of the meat with the palm of your hand.
Grill over high heat (I bring egg temp to 750° and then cook burgers with lid open) until they are done as you like 'em.
Top with your favorite burger toppings. Bleu cheese dressing, or the cheese itself, really sets off the flavor of these burgers. The taste is not hot as you would think it might be. It is more of a pepper flavoring than heat.
Submitted by: Roger in Charleston
An incredibly juicy cheeseburger with a nice smoked flavor. The EGG keeps the juices in the burger instead of on the bottom of the grill.
- 2 lb ground beef or chuck
- 1/2 Cup Worcestershire sauce
- McCormack's Montreal Steak Seasoning
- sliced cheese (American or cheddar)
Make thick burgers about ½ lb each using ground beef or chuck. Don't go lean here unless the doc orders. Marinate for ½ hour in Worcestershire sauce with McCormick's Montreal Steak Seasoning liberally applied.
Fire the EGG to around 700 degrees. Place burgers on sizzling hot grill. Close lid but leave off cap and daisywheel at this point. Cook for 3 minutes. Open grill and flip burgers. Place cheese on if desired at this point. Close lid and put the daisywheel or cap back on. Close daisywheel and bottom slide now. Let cook for 15 minutes. Temp will fall to 350-400 degrees. Open slide and daisywheel and raise lid about ½ inch to avoid flame-up. Remove and eat the juiciest burgers imaginable. They will be cooked medium-rare to medium following these directions and depending on the thickness of the burger.