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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Wise One


Wise One
Last Active
  • Re: Making Spaghetti Sauce on the egg

    here's one:
    Roasted Garlic and Grape Tomatoes Spaghetti Sauce

    I found a spaghetti recipe that works perfectly in the egg and BOY does it taste great. Give it a try.

    2 lbs grape tomatoes, halved
    16 cloves garlic, peeled
    1/2 cup extra virgin olive oil
    1/4 tsp crushed red pepper flakes
    1/2 tsp salt
    1/4 tsp black pepper
    1 lb spaghetti
    1 handful torn fresh basil leaves

    Preparation directions:
    1 Arrange tomatoes and garlic cloves so they fit snugly in an oven tray or oven proof pan (I used the BGE drip pan).
    2 Drizzle with oil and sprinkle with red pepper flakes, salt and pepper.
    Cooking directions:
    1 Heat BGE to 400 degrees (I added soaked peach wood chips to the fire, but this is optional and you can add what ever you like).
    2 Put the tray directly on the grill (no pizza stone).
    3 Roast until the garlic is soft and golden, about 25 minutes (try not to peek).
    4 Add to cooked spaghetti. Toss well to coat.
    5 Sprinkle with basil.
    6 Serve immediately. [p] Recipe Source
    Author: Posted by Rich on November 03, 2001