If you are looking to make Pizza on the Big Green Egg, you have come to the right place! Contributing write Paul Sidoriak Breaks down how to make Pizza on the Egg in a step by step tutorial. For those in the know, it is crucial to elevate your Egg pizza stone so the top of the pizza cooks quicker. Many do this with either 1) 3 small terracotta clay flower pots 2) the use of an additional plate setter/conveggtor or 3) the use of Big Green Egg’s “Eggspander”. In this version, Paul uses bricks.
Teriyaki and Shaoxing Glazed Wings from the Big Green Egg Chicken wing pieces seasoned with Lane's BBQ Q-Nami (Asian fusion seasoning) and cooked raised-direct on the Big Green Egg until almost done. Then glazed with a 4:1 mix of quality teriyaki sauce and Shaoxing (fermented rice wine, NOT rice wine vinegar). A palate-pleasing complex sweet, salty, and spicy flavor profile.
Blackened Chicken, Double-Smoked Sausage, and Dirty Rice This dish was inspired by Lakeside Tavern's Chicken and Sausage. We double smoke sausage on the Oklahoma Joe's Rider DLX and then blacken chicken using the correct technique with copious amounts of butter in a smoking hot skillet. Finally we serve it with peppers, dirty rice, and Holy Voodoo Cream Sauce. Outstanding!
Fire-Roasted Gouchujang Glazed Salmon cooked on the Big Green Egg King salmon fire roasted on the Big Green Egg and glazed with a sweet and savory glaze of gochujang, honey, mirin, soy sauce, ginger, and garlic. We served with with a red pepper and broccoli teriyaki orzo.