Big Green Egg Smoker and Grill

The Big Green Egg is made with space age ceramics that retains the moisture in foods and releases flavor unequalled by other types of cooking- indoors or out. This is not just a BBQ, it is THE BIG GREEN EGG!

 

Features of the Big Green Egg:

• Ready to cook in 10 minutes with no lighter fluid
• It’s a grill and a smoker combined
• Ceramic walls retain heat with accurate temperature control
• There is no need to add more charcoal while cooking
• Can be used year round, even in freezing temperatures and rain
• Surface stays cooler than metal grills and is safer around children
• Weatherproof ceramics won’t rust
• Uses natural lump charcoal, so foods have a natural and wholesome quality

Let The Pool & Spa Connection’s Sales Associates show you why a Big Green Egg is heralded as the world’s best smoker and grill. We frequently offer free grilling demonstrations so you can taste the difference for yourself!

  

This Months Big Green Egg - Smokin Recipe is...
   
Green Pork Chili
   By:  Richard, Florida

Snapshots of the Mini Green Egg 

 

 Ingredients

5 lbs.	Pork, Butt, Boneless
2-3 lbs.	Onions, Quartered, Sliced 1/4" Thick
6 11 Ozs.	Tomatillos, Tomatoes, Canned, Remove Husks & Stem, Save Liquid
3 7 ozs.	Taco Sauce, Green, Mild
2-3 3 1/2 Ozs.	Green Chilis, Diced
1 Beer	Coors, Corona, not dark or light
2 Pints	Chicken Broth
2-3 Pints	Salsa Fresca
4 Tbs.	Red Tomato Paste
2-3	Whole Jalapenos, Seeds & Veins Removed, Finely Diced
3 Tbs.	Red Pepper, Crushed
6 Tbs.	Green Chili Powder
2-3 Tbs.	Sugar
2 Tbs.	Cumin
	Salt/Pepper to taste

Directions

1. Cut the pork into 1 inch pieces, saute in a dutch oven to render grease and partially drain.  Cook onions in a little olive oil until start to wilt.  Add pork back into pot and then stir rest of the ingredients.
2. Bring to a boil and then simmer.  Place lid on pot and cook 1-1 1/2 hours.  Remove lid towards end and reduce if too much liquid.  Add beer or chicken broth if to thick.
3. Serve with fresh hot tortillas and/or rice.
4. Works well with leftover turkey or chicken also.  Freezes very well!
5. This can also be done on the BGE, 9 Qt. Dutch Oven, indirect, plate setter leg up, something to lift the DO off the plate setter 1/2 inch or so, 350F, no top on DO, light smoke couple of hours.  Keep an eye on it so it does not dry out.

Download PDF

 Tim's Recipe Box

Smoked Steel Head Trout Dip	Download PDF
Grilled Vegetarian Pizza	Download PDF
Carnivore Shrimp-Stuffed Jalapenos	Download PDF
Chili, Cornbread, Pie	Download PDF
Mad Max Turkey	Download PDF
Chicken Coconut Curry Turnover	Download PDF
Egged Sausage Balls	Download PDF

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