Get ready for the Big Game with these three great recipes for your Big Green Egg
1) Herbed-Up Prime Rib
- 1 (4-pound) bone-in standing rib roast
- Kosher salt and black pepper
- 4 tablespoons salted butter, at room temperature
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh rosemary
One hour before you plan to cook, take the roast out of the refrigerator. Prepare the EGG to cook indirect – with a drip pan on the convEGGtor – at 350°F. Season the roast on all sides with salt and pepper. In a small bowl, combine the butter, basil, tarragon and rosemary and mix well. Spread the herb butter all over the roast, applying the heaviest layer to the fat cap. Place the roast, fat side up, on the EGG cooking grid and cook for about 2 hours, or until it reaches an internal temperature deep in the center of 125°F for medium-rare. Transfer the roast to a platter, tent loosely with foil and let rest for at least 20 minutes or up to 30 minutes. Cut the meat away from the bones and slice the roast thickly or thinly against the grain as desired. Separate the leftover beef rib bones and serve them along with the meat.
2) Bourbon Glazed Salmon
- 2-pound salmon filet, skin on
- 1 tablespoon Makers Mark Bourbon
- 1 orange, zested and sliced into rings
- 1 cup kosher salt
- 2 cups dark brown sugar
Lay the salmon skin-side down on a cutting board. Remove any bones from the flesh and wipe clean of scales. Rinse the salmon with the whiskey and allow to air dry for 10 minutes. In a bowl, combine orange zest, salt and sugar. Line a baking dish with plastic wrap, extending the wrap to allow for wrapping the salmon later. Sprinkle half of the salt mixture on the plastic wrap. Add the salmon and cover with the remaining salt mixture. Lay the orange slices on top of the mixture. Wrap the salmon tightly in the plastic wrap and place in the back of your refrigerator for 48 hours. Once cured, rinse the salmon in cold water. Place the salmon back into the refrigerator, uncovered, for 4 hours.
Bourbon Glaze Ingredients
- 1 cup Makers Mark Bourbon
- 1/3 cup brown sugar
- ½ cup fig jam
- 1 Tbsp orange juice
- 2 tsp Worcestershire sauce
- ¼ tsp dried mustard
- Pinch of garlic
Bourbon Glaze Instructions
For the glaze, bring bourbon to a boil over medium heat in a saucepan. Add the sugar and whisk, add the remaining ingredients, whisking to blend after each addition. Reduce heat to simmer until sauce is thickened and reduced by half. Set the EGG for cold smoking at 50-70°F (watch the video for set up). Add the salmon to the grid and smoke for 1 hour. Baste the salmon with the bourbon glaze and smoke for an additional 2½ hours. Slice and serve with crackers.
3) Plank Grilled Chicken with Fruit Salsa
Add flavor with Alder Plank grilling.
- 1 cup chopped fresh peaches
- 1 cup chopped fresh mango
- ½ cup chopped red bell pepper
- ¼ cup thinly sliced red onion
- Juice of 1 lime
- ¼ cup fresh basil leaves, torn
- Sea salt
- 2 teaspoons olive oil
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 Alder Plank, soaked
- Lime wedges for serving
Soak Alder Plank for one hour. Combine peaches, mango, pepper, onion and lime juice in a bowl; set aside. Set the EGG for direct cooking at 325°F/163°C. Rub the chicken with olive oil and season with sea salt. Place soaked plank on the grid close the dome and heat for 1 minutes. Flip the plank, and place the chicken on the heated side. Grill approximately 20 minutes or until chicken is done (165ºF/74°C). Remove chicken and plank from the EGG and squeeze lime over the chicken. Stir the torn basil into the salsa and serve over the chicken.