What are some good big green egg recipes?

Answer 1

There are recipes on-line and instructions including the Big Green Egg site, here are the instructions from their site, but remember other recipes are available, some are easier and some are more complex. If you own a Big Green Egg you are probably one of those smart, highly technically inclined persons who can handle just about anything.

Ingredients

16 cups (1 gallon) water

½ cup firmly packed brown sugar

Rind of 1 navel orange

3 sprigs rosemary

1 cup kosher salt

3 yellow onions, quartered

2 heads garlic, halved

1 (12-pound) turkey

2 lemons, quartered

10 sprigs thyme

10 sprigs sage

1 cup chopped potatoes

¼ cup olive oil

Freshly ground black pepper

Garlic powder

Equipment: Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer

Preheat the EGG to 350ºF / 177ºC without the Plate Setter.

Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it's completely covered. Refrigerate for 12 hours, turning occasionally.

Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately. Serves 8

Answer 2

There is one where you serve it with ham. There are many good tasting recipes on the Healthy Eating site. They also have a magazine that has tons of recipes, including the one you are looking for.