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...
Pho
Beef & Lamb
Grill
There's nothing quite like the rich, aromatic broth of pho slow cooked to perfection on a Big Green Egg, infusing each bowl with a delightful smokiness that puts a fun spin on this classic Vietnamese dish.
Ingredients
- 6 canoe cut marrow bones
- 1, 2-3 lbs brisket point OR boneless short rib
- 2 white onions, quartered
- 2 Star anise
- 4 Whole cloves
- 2 Whole cardamom
- 3 tsp Coriander seeds
- Very thinly sliced ribeye
- Rice noodles
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- Fish sauce
- Hoisin
- Sriracha
- Bean sprouts
- Thai basil
- Cilantro
- Lime
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Enameled Cast Iron Dutch Oven
Directions
- Prepare your Egg for direct cooking and stabilize at 400°F/ 200°C.
- Brown boneless short ribs or brisket along with the marrow bones
- In a cast iron pot, toast the spices until fragrant
- Pour in the oil along with the quartered white onions, reduce heat to 300°F/ 150°C
- Once onions are sweating, add the bones and meat, cover with water to the top of the pot
- Just before the stock begins to boil, cover the pot with lid
- Cook for 3-5 hours
- Strain the broth, add it back to the pot, be sure to reserve the brisket and onions
- Bring the broth to a boil then add meat, noodles, bean sprouts, finally season to your liking then add any toppings of choice
- If you choose to use thinly sliced ribeye the heat of the boiling stock will cook it, but you can also grill it if preferred.
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