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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

wmritter

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  • Silence of the Lamb Chops - Mint Pesto topper

    Ingredients
    • 1  Cup mint leaves -- tightly packed
    • 1 Cup flat leaf parsley -- tightly packed
    • 1 garlic clove
    • 2 Tbs pine nuts
    • 1/3 Cup olive oil
    • 3 Tbs parmesan cheese -- freshly grated
    • 1 Pinch salt to taste
    • 1 Pinch pepper to taste

    InstructionsDump the mint, parsley, garlic and pine nuts into food processor and blend
    until coarsely chopped. With the motor running, slowly add the olive oil
    and process until smooth, then drop in the parmesan cheese, salt & pepper.
    Once mixture becomes a thick pesto sauce, scrape it into a small bowl and
    serve on grilled lamb chops.Source:
    &#034Maxim Magazine&#034NotesNumber of Servings: Time to Prepare:
    ·
  • Silence of the Lamb Chops

    Ingredients
    • 12 Lamb chops - frenched
    • 1 Tbs Olive oil
    • &#189 Pinch salt and pepper to taste
    • &#188 Cup balsamic vinegar
    • 1/8 Cup honey

    InstructionsWhisk together honey and vinegar and season with salt & pepper
    With grill on high heat, brush each chop on both sides with olive oil and
    season with salt & pepper.Place on grill and cook 3-4 minutes (or until golden brown and slightly
    charred). Flip and repeat. When they're almost done, pull them off the grill and brush with the
    honey-vinegar glaze. Cook one minute longer and remove from heat.After removing the chops from the heat, brush again with glaze and let sit
    5 minutes.Serve 2-3 chops per person with pesto on the sideSource:
    &#034Maxim Magazine&#034
    NotesNumber of Servings: Time to Prepare:
    ·