Barbecue Chicken Soup

Chocolate Pecan Bourbon Pie

Mojo Pork Ribs

For description and pricing info click here.

The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the cookbook EGGheads have been waiting for, offering a variety of recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes and 100 color photographs, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture. More...

About the Authors:

Sara Levy is a food stylist, recipe developer, and food writer, whose work has appeared in the Atlanta Journal-Constitution, local and national magazines, television, cookbooks, and advertising. Mark O'Tyson has spent the last twenty-five years photographing everything from one of the first cell phones to CEOs of Fortune 500 companies. In 2001, he turned his focus to food photography and hasn't looked back. He enjoys the challenge of bringing out the best that each dish has to offer, whether it's a savory steak or a simple sorbet. When he's not busy shooting, he enjoys spending time with his wife, Cathi, in their Atlanta home, although he confesses to letting her do most of the cooking. Lisa Readie Mayer has been writing about grilling, barbecuing, and outdoor living topics for over twenty years. An avid cook, Lisa has grilled, smoked, roasted, rotissed, and planked her way to barbecue bliss. Her favorite meal is a variety of vegetables grilled straight from her garden or the local farmers' market. But the moist frequent 'que request of her husband, David, and daughters, Emily and Hannah, is pulled pork--prepared in the EGG of course.

About Big Green Egg

Ed Fisher founded Big Green Egg in 1974 because he wanted to bring a better barbecue grill to the market. Today, Big Green Egg is the world’s largest manufacturer and international distributor of kamado-style ceramic cookers. EGGs come in five different sizes and there are over one hundred accessories and related products to choose from. They are sold across the United States and in over twenty countries around the world.

More than 80 percent of American households barbecue today and millions of backyard chefs attend a variety of major barbecue events. EGG enthusiasts from all over the world host EGGfests throughout the year. The biggest annual gathering occurs in October at EGGtoberfest, where EGG owners and fans come to share their new experiences and recipes.

Recipes from The Big Green Egg:

Mojo Pork Ribs with Mango-Habanero Glaze

Ribs really benefit from long, slow cooking. However, for easier entertaining, these can be roasted a day ahead, then refrigerated. When ready to serve, simply brush with sauce and grill. These ribs are paired with a cool cucumber dipping sauce made by pureeing cucumbers and using the reserved strained liquid to make the sauce. Though the sauce contrasts nicely with the spicy ribs, the ribs are also delicious without the sauce.

Equipment: Plate Setter, 9 by 13-inch Drip Pan, porcelain coated grid
Set the EGG for indirect cooking with the Plate Setter, legs up. Preheat the EGG to 300°F.

Serves 4

INGREDIENTS:
1 1/2 cups mango nectar
1 cup rice wine vinegar
1 habanera pepper
2 full racks baby back ribs
1/2 cup dry mojo seasoning

DIPPING SAUCE (optional)
2 to 3 whole English cucumbers, peeled, seeded, and chopped
1/2 cup freshly squeezed lime juice (4 to 5 limes)
1/3 cup granulated sugar
1/2 teaspoon kosher salt

1 cup Basic Barbecue Sauce (below)

1/2 cup chopped fresh cilantro

Pour the mango nectar and vinegar into the Drip Pan and add the habanera pepper. Cut each rack of ribs in half between the bones and season liberally with the mojo seasoning. Add the ribs to the Drip Pan and cover tightly with aluminum foil. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2 hours, or until tender. Remove the Drip Pan from the EGG and set aside.

To make the dipping sauce, place the cucumber in the bowl of a food processor fitted with the steel blade. Process for about 2 minutes, or until the cucumbers have been completely pureed. Place a strainer over a small bowl and pour the pureed cucumbers into the strainer, reserving the liquid until you have 1 1/2 cups of cucumber liquid. Place the liquid in a small bowl and add the Iime juice, sugar, and salt. Mix until the sugar has completely dissolved. Refrigerate until needed.

Add the grid to the EGG, and raise the temperature to 450°F. Remove the ribs from the Drip Pan and strain the juices from the pan into a bowl. Skim the fat from top of the juices, add the barbecue sauce, and mix well.

Place the ribs on the grid. Brush the ribs with the barbecue sauce. Close the lid of the EGG and grill for 5 minutes. Turn the ribs, baste with more sauce, and cook with the lid closed for another 5 minutes, or until the sauce has caramelized. Remove and let cool for 5 minutes.

Remove the cucumber sauce from the refrigerator, add the cilantro, and blend well. Pour the sauce into a bowl. Place the ribs on a platter and serve with the cucumber sauce.

Copyright © 2009 Big Green Egg, Inc. Photographs © Mark O'Tyson. Reprinted from Big Green Egg Cookbook with permission from Andrews McMeel Publishing, LLC.

Basic Barbecue Sauce

Barbecue sauces vary from region to region, with every area claiming to have the best. This version is rich and thick and has just the right proportion of sweet and sour. A chipotle pepper is thrown in for a bit of heat; add a few more if you dare!

Makes 8 cups

INGREDIENTS:
2 (15-ounce) cans tomato sauce
2 cups apple cider vinegar
1/2 cup Worcestershire sauce
1 cup firmly packed brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
2 teaspoon smoked paprika
1 teaspoon ground cloves
1 teaspoon garlic powder
1 teaspoon onion powder
1 chipotle pepper in adobo

Place the tomato sauce, vinegar, Worcestershire sauce, and brown sugar in a medium saucepan and mix well.

Whisk the salt, pepper, celery seed, cinnamon, paprika, cloves, garlic powder, onion powder, and chipotle together in a small bowl until completely blended. Add to the saucepan and mix well. On the stovetop, simmer the sauce over low heat for 15 minutes, stirring occasionally, or until the sauce has thickened. Remove the chipotle with a slotted spoon and serve. You may refrigerate the sauce in a sealed container for up to 2 weeks.

Copyright © 2009 Big Green Egg, Inc. Photographs © Mark O'Tyson. Reprinted from Big Green Egg Cookbook with permission from Andrews McMeel Publishing, LLC.

Chocolate Pecan
Bourbon Pie

Pecan pie is a typical Southern dish made from corn syrup, brown sugar, and pecans and is often served on holidays. This traditional pie filling has a touch of bourbon and combines with dark chocolate morsels. It is perfect for a fall dinner or winter holiday dessert and would be especially good served after a smoked turkey dinner…

Equipment: Plate Setter
Set the EGG for indirect cooking with the Plate Setter, legs down. Preheat the EGG to 400°F.

Serves 6 to 8

INGREDIENTS:
1 cup dark corn syrup
3 large eggs, beaten
5 tablespoons unsalted butter, melted
1 cup firmly packed light brown sugar
1/4 cup bourbon
2 tablespoons all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9-inch) pie shell

WHIPPED CREAM
1 cup heavy cream
1/z cup confectioners' sugar
1/2 teaspoon vanilla extract

Using a wooden spoon, mix the corn syrup, eggs, butter, brown sugar, bourbon, and flour in a medium bowl until combined. Add the chocolate and pecans and blend well. Pour the filling into the pie shell.

Place the pie plate on the Plate Setter. Close the lid of the EGG and bake for 45 minutes, or until the filling is set and the pie is golden brown. Remove the pie and let cool completely, then refrigerate.

To make the whipped cream, using a whisk or an electric mixer, beat the cream, confectioners' sugar, and vanilla for 5 minutes, or until light and fluffy. Serve slices of pie garnished with the whipped cream or pass separately.

Copyright © 2009 Big Green Egg, Inc. Photographs © Mark O'Tyson. Reprinted from Big Green Egg Cookbook with permission from Andrews McMeel Publishing, LLC.