Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
“Black Girls Grilling” Roasted Oxtails with Smoked Gouda Grits
A hidden gem in the world of live-fire cooking on the Big Green Egg is roasted and smoked beef oxtail. This often-overlooked cut of meat features a rich and savory flavor. Black Girls Grilling makes a standout recipe of oxtails and smoked gouda grits.
Ingredients
- 2-3 pounds (1-1.3 kg) fresh oxtails
- 2-3 cups (0.5-1 L) broth, chicken or beef
- Big Green Egg SPG seasoning
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) minced garlic
- 1⁄2 cup (100 g) chopped onion
- 2 red or green peppers of your choice, sliced
- 3 whole bay leaves
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- 2 1⁄2 cups (625 ml) chicken broth
- 1 1⁄2 cups (375 ml) milk or half and half
- Salt, to taste
- Black pepper, to taste
- 2 cups (550 g) uncooked white grits
- 3⁄4 cup (75 g) shredded smoked gouda cheese
- Butter, to taste
- Fresh herbs to garnish
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- Hickory Wood Smoking Chunks
- Cast Iron Dutch Oven
- convEGGtor
Directions
- Set Egg for indirect smoking at 300°F/148°C with your favorite Big Green Egg chunks.
- Clean and trim oxtails.
- Season liberally with SPG seasoning and place in a Big Green Egg Cast Iron Dutch Oven.
- Smoke on the Egg for 1 hour.
- Add broth, chopped onions, garlic, peppers and bay leaves.
- Cook until tender, about 2 1⁄2 – 3 hours adding more broth if needed to stay moist.
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