Recipe courtesy of Liz Burrell, Culinary Events Manager Ingredients 2½ cups crushed (finely) graham cracker crumbs ¼ cup sugar ¾ cup butter, melted Instructions Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C. Crush the graham cracker crumbs until there are no large pieces left, add sugar and mix, then add the butter. … Read More

Ingredients 2 rounds of pie crust dough 2½ lbs. apples, peeled, cored, and chopped into bite sized pieces 2 tbsp lemon juice 1 tbsp cinnamon ½ tbsp nutmeg 1 tbsp vanilla extract 1 cup sugar 2 cups bourbon 6 tbsp unsalted butter 3 tbsp all-purpose flour 1 egg, beaten with 1 tbsp water (eggwash) 1 … Read More

Make spaghetti night extra special with the Big Green Egg. Ingredients 1 lb. lean ground beef 1 cup Italian-style breadcrumbs 3 tbsp grated Parmesan cheese 3 tablespoons fresh parsley, chopped 1 clove garlic, minced ¼ tsp freshly ground black pepper 1 egg, beaten Instructions In a large bowl, combine the ground beef, breadcrumbs, cheese, parsley, … Read More

Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center Ingredients 1lb cooked noodles (homemade or store bought) 1 tbsp reserved pasta water 4 tbsp extra virgin olive oil (for tomato smoking) 2 large beefsteak tomatoes, with the core removed; leave the bottom closed 1 clove elephant garlic, cut in half (or 3 to 4 … Read More

Wolfgang Puck corporate executive chef Stephen Schmitt is one of the rare Charlotteans who was raised in Charlotte, N.C., a burgeoning New South city that is now welcoming thousands of new faces every day. Prior to cooking, Schmitt was pursuing a computer science degree from University of North Carolina, Charlotte. It wasn’t until he was offered work … Read More

Light and delicious, these Cedar Planked Jerk Coconut Shrimp are perfect for your next dinner. Ingredients 8 large shrimp, shell on and deveined if available 2 tbsp unsweetened shredded Coconut 2 tbsp Jamaican Jerk seasoning 2 green onions, sliced Cedar Grilling Planks Instructions Set the EGG for indirect cooking with the convEGGtor at 425°F. Soak … Read More

Recipe adapted from Better Than Bouillon. For more information about Better Than Bouillon, visit betterthanbouillon.com. Ingredients 4 (4-ounce) lobster tails, cleaned 1 tablespoon Better Than Bouillon® Lobster Base 1 cup softened, unsalted butter 1 tablespoon sambel oelek (Fresh chili paste) 1⁄4 cup freshly chopped parsley 1 teaspoon Better Than Bouillon® Roasted Garlic Base Instructions Set EGG … Read More

Cod prepared on a cedar plank with zest from citrus. Ingredients 2 5-8 oz cod loin portions 1 orange, zested 1 lemon, zested 1 lime, zested 1 tbsp peppercorn medley, ground Kosher salt Olive oil Cedar Grilling Planks Instructions Set the EGG for indirect cooking with the convEGGtor at 400°F. Soak the plank in hot … Read More

A lifelong North Carolina resident, Matt Barry grew up in Charlotte attending family barbecues where the smoker was center stage. He realized early on how social gatherings, weddings, work events and family reunions were enhanced by togetherness and the process of cooking food that is good for the soul. Today, Barry’s authentic and locally sourced … Read More

These Brussels sprouts were roasted in the Big Green Egg Cast Iron Skillet. Ingredients 1 lb. brussels sprouts, trimmed and sliced in half 2 tbsp olive oil 1 small onion, diced 2 cloves garlic, minced 3 slices of bacon, chopped Salt and pepper to taste Equipment Big Green Egg Cast Iron Skillet. Method Set the EGG … Read More