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...
Spicy Sandia
Cocktail
Grill, Smoke
A refreshing, smoky-spicy cocktail featuring house-made smoked watermelon syrup and a tajín rim for the perfect summer sip.
Photo Credit: Caitlin Kreidler
Ingredients
blank
4 lbs seedless watermelon, peeled and quartered
1 ½ cups sugar
blank
1 slice fresh watermelon
1 sprig fresh basil
Tajín and salt, for rimming
blank
2 oz Ilegal Mezcal
2 oz smoked watermelon syrup
½ oz lemon syrup
2 slices fresh jalapeño
Ice
Directions
blank
Set your Big Green Egg for direct cooking at 250°F/121°C.
Place the watermelon quarters directly on the grate and cook for 30 minutes, until lightly caramelized and smoky.
Remove from heat and blend until smooth.
Double strain the liquid through a fine mesh sieve or cheesecloth.
Store in an airtight container in the fridge. This syrup is best used within 3 days.
blank
Rim your glass with tajín salt.
Gently “spank” the basil (give it a light slap between your palms) to release its aroma, then place it inside the rimmed glass.
Add a watermelon wedge to finish.
blank
In a cocktail tin, muddle the jalapeño slices.
Add mezcal, smoked watermelon syrup, lemon syrup, and 1 cup of ice.
Shake vigorously.
Double strain into your tajín-rimmed glass.
Garnish with the watermelon wedge and basil.
Recipes
Rolled Picanha with Smoked Bacon, Caramelised Plantain & Melted Cheese
Cook a Colombian-style rolled picanha on the Big Green Egg — a showstopping Big Green Egg beef recipe where a butterflied rump cap is layered with smoked bacon, mozzarella, and...
Peri Peri Chicken Wings
Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt...
Cochinita Pibil Tacos
Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked...