Just in time for the holidays: Santa Hat Brownies! Kids and adults love these! (more…)
It’s time to fire up your Big Green Egg with this Turkey Cheat Sheet! If you’re cooking your holiday turkey on the EGG, this cheat sheet is an absolute must. Enjoy! (more…)
Pizza on the Big Green Egg? Yes!
Big Green Egg owners all over know that, when cooking with indirect heat, the EGG performs just like a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today.
Want to cook pizza just like the pros?
Enjoy your pizza piled high with sausage, pepperoni and Hatch chiles – yum! This recipe for Hatch Chiles Pizza is one of our favorites – grilled pizza is just the best. (more…)
The cedar-plank creates a deliciously smoky taste on the salmon in this incredible recipe for Cedar-Planked Salmon with Sweet Chili Sauce.
Whole pork tenderloin
Olive oil
Big Green Egg Sweet & Smoky Seasoning
Big Green Egg Sweet & Smoky Kansas City Style Sauce
Set the EGG for direct cooking at 350°F/177°C.
Trim the pork tenderloin of any excess fat and silver skin. Season with a drizzle of olive oil and a generous amount of Big Green Egg Sweet & Smoky Seasoning.
Place the tenderloins on the cooking grid. Roast for 15 to 20 minutes, turning occasionally, until the tenderloins reach an internal temperature of 145°F/63°C.
Remove the tenderloins from the grill and place on a large piece of heavy-duty aluminum foil; wrap tightly and let rest for 10 minutes. Remove to a cutting board, slice and serve with the Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce.
Recipe and photos from Big Green Egg.