Nothing boosts the fun and flavor of your Big Green Egg cookouts more than some EGGcessories and a great recipe! Check out these fun and crowd-pleasing Big Green Egg recipes.
Beer Can Chicken
Ingredients
1 4- to 5-pound chicken
your favorite spice or flavoring rub
1 12-ounce can of beer
1 cup apple cider
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Directions
Set the EGG for indirect cooking with a ConvEGGtor at 375°F/190°C.
Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.
Pour half of the beer a the spray bottle. Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Chicken Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto it, through the tail end. If using the beer can, slide the chicken down over the can.
Place the Roaster or beer can, on the grid and close the lid of the EGG. Cook, using the spray bottle to baste the chicken once or twice, for 20 minutes or until the chicken is just beginning to brown all over. Carefully lift the Roaster or beer can into the drip pan and close the lid of the EGG. Cook, spraying the chicken with the basting spray several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 170°F/77°C and the chicken is a mahogany brown color. Using barbecue mitts remove the chicken and present it on the Roaster (or can) to your guests. After they have reacted appropriately, remove the chicken. Be careful: the can or Roaster and the liquid inside are very hot.
Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve.
El Greco Pizza
Ingredients
1 tablespoon olive oil
1 garlic clove, minced
2 cups fresh spinach
1⁄4 cup marinara sauce
1⁄2 cup mozzarella cheese, shredded
1⁄3 cup feta cheese, crumbled
1⁄3 cup Kalamata olives, pitted and halved
1 thin-crust pizza dough round of your choice
Directions
Set the EGG for indirect cooking (with the convEGGtor) at 550°F/288°C.
In a Stir-Fry and Paella Grill Pan or a sauté pan, heat the olive oil, minced garlic, and fresh spinach. Toss the spinach around in the oil until it wilts enough to be managed with a spoon. Remove from the EGG and set aside.
Add a Pizza & Baking Stone and preheat approximately 20 minutes prior to baking.
On a Dough Rolling Mat, roll the dough to 1⁄4-inch thick; transfer it to a heavily-floured Pizza Peel. Use a spoon to evenly spread the marinara sauce around on the dough. Spread the cooked spinach over the sauce; sprinkle evenly with the shredded mozzarella and olives.
Move the dough to the Pizza & Baking Stone and bake for approximately 5 minutes. Remove the pizza from the EGG when the crust is crisp and evenly browned. Sprinkle immediately with crumbled feta cheese. Allow to cool for one minute before slicing to serve.
