While Big Green EGG is so much more than just a barbecue, you can of course also prepare the most delicious BBQ classics on it. From tasty, sticky chicken wings and juicy hamburgers to a sturdy brisket. This time, Big Green Egg expert Ralph de Kok is going back to basics with some of his American BBQ recipes.
The Big Green Egg is known not only for the great taste it gives dishes and ingredients. For many people, the quality, stability and versatility is a reason to opt for this all-round cooking device. You can use it to make an infinite number of dishes, whether you’re cooking a one-pan dish, freshly baked bread or a typical barbecue classic.
Most BBQ classics are grill dishes. After all, going back in time to the first barbecues, they were nothing more or less than structures on which ingredients - usually meat - were grilled on a grid above charcoal. After Ed Fisher - founder of Big Green Egg Inc. - discovered the kamado in Japan, he quickly added a grid to this clay cooking pot, with thanks to American barbecue culture. This allowed him to create an all-round cooking device to grill, fry, boil, stew, smoke and cook low & slow. Throughout the years, he perfected his discovery and developed his own design using the best materials, all of which resulted in the modern Big Green Egg.
With BBQ classics on the menu, the Big Green Egg has great added value. Just like with any other cooking technique on the Big Green Egg, when you grill, you do so with the lid closed. This keeps the ingredients juicier and significantly reduces the risk of flames and thus burning in the event of dripping fat. Sometimes, it can be handy to use accessories. Cuts of chicken, which are often grilled, can be grilled using a convEGGtor to make them nice and crispy. For the best hamburgers, the standard grilling method is all you need, but you can add a fun twist to this classic by filling the burger as well. A nice piece of meat like brisket is perfect for cooking at a low temperature, making it much easier to properly cook this difficult-to-prepare cut. Brisket has a reputation of getting dry quickly, but the good moisture regulation in the EGG will keep the meat nice and juicy. The Big Green Egg offers lots of options for preparing the classics in an easy, surprising way, always with a delicious result!
Advance preparation time: 20 minutes
Preparation time: 45 minutes
2 kg chicken wings
3 tbsp sunflower oil
white barbecue sauce
For the rub:
1 tbsp paprika powder
1 tbsp garlic powder
½ tbsp onion powder
½ tsp cayenne pepper
½ tsp ground cumin seed
1 tbsp salt
1 tbsp dark brown sugar
½ tbsp dried thyme
1 tsp chilli flakes
½ tbsp finely grated lime zest
For the barbecue sauce:
100 ml ketchup
50 ml espresso
1 tbsp red-wine vinegar
1 tbsp lime juice
2 tbsp dark brown sugar
1 tbsp onion powder
½ tsp cayenne pepper
¼ tsp salt
Advance preparation time: 10 minutes (excluding 1 hour of resting)
Preparation time: over 8 hours
1 brisket (beef point end brisket), approx. 5 kg
For the rub:
2 tbsp paprika powder
1 tbsp ground fennel seed
1½ tbsp garlic powder
½ tbsp ground cumin seed
1½ tbsp dried thyme
1½ tbsp dried oregano
1½ tbsp dark brown sugar
1½ tbsp black pepper
1 tbsp fine sea salt
Advance preparation time: 40 minutes
Preparation time: 30 minutes
600 g ground beef
½ tbsp black pepper
1 tsp fine sea salt
½ red onion
4 hamburger buns
4 slices of cheddar
ketchup or barbecue sauce
For the stuffing:
1 ripe mango
½ red pepper
2 tbsp light caster sugar
Do you want to make real American chicken wings on your Big Green Egg? Then use this guaranteed BBQ chicken wings recipe. Since you aren’t grilling them right above the charcoal embers thanks to the convEGGtor, you won’t be at risk of flames and don’t need to keep a constant eye on them. The result is deliciously tender, crispy chicken wings.
Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 210°C. Mix the ingredients for the rub.
Brush both sides of the chicken wings with sunflower oil and season with the rub.
Place the chicken wings on the grid and close the lid of the EGG. Grill the wings for approx. 20 minutes.
Turn the chicken wings, close the lid and grill for 20-25 more minutes. In the meantime, mix the ingredients for the barbecue sauce in the Cast Iron Sauce Pot.
10 minutes before the chicken wings are ready, place the pan on the grid of the EGG and close the lid. Heat until the sugar melts. Stir very frequently and well. Brush the chicken wings with the sauce on both sides about 5 minutes before the end of the cooking time. Wear the EGGmitt to do so.
Remove the chicken wings from the EGG. Brush them with the barbecue sauce again and serve with the white barbecue sauce.
What is brisket? Brisket is a cut of meat from the cow’s breast, which consists of two muscles: the lean ‘flat’ and the fattier ‘point’. It is an American classic that - thanks to the barbecue competitions - is gaining popularity in Europe as well. Making brisket doesn’t take a lot of work, but it does take patience. The exact preparation time is hard to estimate, and depends on the thickness and fat percentage of the meat. Start well in advance; you can easily let brisket rest for an extra few hours.
Preparation in advance
Cut the hard sinews from the brisket and remove the excess fat. Mix the ingredients for the rub.
Thoroughly rub the brisket with the mixture and let rest for at least 1 hour at room temperature.
Mix two handfuls of Hickory Wood Chips into the charcoal in the Big Green Egg. Ignite the charcoal and heat the EGG, with the convEGGtor, to 135°C.
Lift the convEGGtor (wearing the EGGmitt) and sprinkle a handful of Hickory Wood Chips over the smouldering charcoal. Put the convEGGtor back and place the grid inside the EGG. Put the brisket on the grid and push the Dual Probe Remote Thermometer into the centre of the meat. Close the lid of the EGG and set the temperature of the thermometer to 85°C. Let the brisket cook for about 8 hours at 135°C until the set core temperature has been reached. The preparation time may vary widely.
Remove the brisket from the Big Green Egg once this core temperature has been reached. Pack it up loosely in aluminium foil and place the brisket (for insulation) in a cooler. Let the brisket rest for at least 30 minutes before cutting.
If you’re looking for an original hamburger recipe, you’ve found it. The mango filling makes this hamburger especially surprising. If you want to make these even easier to prepare, you can of course also just scoop a spoonful of the filling onto the hamburger when topping the burger.
Preparation in advance
For the filling, peel the mango and cut the pulp from pit. Cut the mango into small cubes and cut the red pepper into thin rings. Heat them up, along with the caster sugar and a dash of water, in a pan on the stove. Let simmer for about 20 minutes.
Turn off the heat and allow the filling to cool.
Knead the ground beef together with the egg, the black pepper and the sea salt. Divide the ground beef mixture into four equal portions. Grease the Stuff-A-Burger Press in with a bit of olive oil. Cover the bottom and the sides of the burger press with about two-thirds of a portion of ground beef. Scoop a heaping tablespoon of the filling into the ground beef. Make a patty of the rest of the ground beef that fits into the press. Cover the filling with it and press everything together with the lid of the burger press. Make three more burgers in the same way, then cover and store in the refrigerator.
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C. In the meantime, cut the tomato and the gherkins into thin slices. Peel the onion and cut into thin rings.
Brush the hamburgers with olive oil. Place them on the grid, close the lid of the EGG and grill them for about 3-4 minutes per side. Meanwhile, cut the hamburger buns in half.
Place the halved buns on the cut side next to the burgers and grill for about 30 seconds. Remove the burgers and the buns from the EGG.
Top the bottom halves of the buns with some mixed lettuce, the tomato slices, gherkins and onion rings. Add some mayonnaise to taste. Top with a burger and a slice of cheddar, and add ketchup or your favourite barbecue sauce. Then cover with the top half of the bun.