It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken
. Ice Cream Sandwiches
are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger
or Dr. BBQ’s Spare Rib Surprise
. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!
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Ingredients4 Tilapia filets (fresh or thawed)
1 cup all purpose flour
1 cup milk or buttermilk
1/2 tsp salt
1 cup chopped pecans (1/2 cup finely chopped & 1/2 cup coarse)
1/2 stick of butter cut into pats
1 lemon cut into wedges
InstructionsAdd salt & pepper to the flour. Stir together. Dip fish filets in milk. Dredge the filets in flour mixture. Sprinkle (or dredge) finely ground pecans on filets. Filets should be covered in pecans on both sides. Put in the refrigerator until the BGE is ready.
The cook will be direct using a cast iron skillet. Get the BGE dome temp stabilized to 400 degrees. Put skillet in BGE for about 5 minutes. Have the filets ready. Put 2-3 small butter pats in skillet and melt the butter. When butter is melted lay the filets in the skillet. Close the dome and let filets cook 3-5 minutes to get browned on one side. Right before you carefully flip the filets over add the coarse chopped nuts then flip the filets over. I usually add a butter pat or two at this point. Cook for 3-4 minutes until browned. Remove & serve with lemon wedges. NotesNumber of Servings: 2-4Time to Prepare: 20-30 minutes