Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Ingredients1.5 pounds 16-20 ct. raw shrimp
3 Tbsp Honey
3 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
2 cloves garlic, minced
1 tsp kosher salt
a few grinds black pepper
2 tsp Dizzy Pig Shakin' The Trees or other favorite rubInstructionsPeel and de-vein the shrimp and blot dry.
Whisk together all remaining ingredients. Marinate the shrimp in 2/3 of the marinade for about 30 minutes while the BGE comes up to 350*. Reserve about 1/3 of the marinade for brushing the shrimp as they finish.
Grill the shrimp direct at 350-375* on raised grid (skewers optional). Lightly dust with additional Shakin' The Trees or other rub on each side as they cook if desired.
Cook approximately 3-4 minutes per side or until they curl up. The honey will caramelize a little and give a nice sweet crunch that is offset by the tang of the lemon juice and dijon mustard.
As the shrimp finish, brush or drizzle them with the reserved marinade mixture.NotesNumber of Servings: 2-3Time to Prepare: 20 minutes
Ingredients6 ears fresh white or yellow sweet corn
1/3 c heavy cream
2 Tbsp butter
Slat and pepper to tasteInstructionsFire roast the jalapenos until the skins are charred. Enclose in a paper bag for 30 minutes, then peel off the skin. Cut the corn from the ears. Dice the fire roasted jalapenos and mix with the corn.
Add butter to a heavy cast iron pan direct on the BGE at 350*. Cook the corn and jalapenos in the butter for a few minutes, then add the cream and cook until corn is tender and cream is reduced. Salt and pepper to taste.NotesThis was inspired by a side dish at Kevin Rathbun Steak in Atlanta.Number of Servings: 3-4Time to Prepare: