TIME TO REV UP THE FLAVOR!

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Spices and herbs have been used as food preservatives and for their health-enhancing properties as far back as ancient Egypt. But even earlier than that, historians have suggested that hunters and gatherers wrapped meat in the leaves of bushes, discovering that certain leaves, as well as nuts, seeds, berries and bark, enhanced the taste of the meat.  Today, no pantry or grilling station is complete without a variety of seasonings to flavor and enhance what’s being cooked.

Raw spices for the Big Green Egg seasoning

Writing a little history of our own, we’re excited to introduce our new line of spices and natural grilling seasonings: Ancho Chile & Coffee; Sweet & Smoky Seasoning; Savory Pecan; and Citrus & Dill. And they’re definitely not just for meat – check out our recipes for using these seasonings in all sorts of creative ways from butterscotch biscuits and brussels sprouts to butternut squash soup and deviled eggs!

*historical info source: McCormick Science Institute

REVING UP FOR THE BIG RACE

NASCAR’s premier event, the annual Daytona 500, has been an American institution for 60 years, with a winners’ roster that reads like the Who’s-Who of motorsport!  While a winning team may go through a stack of racing tires and many dumpcans of fuel, the racing fan has more basic needs … and no doubt that a lot of wings, ribs and burgers have found their way to the grill while people are watching from home or cheering at trackside.  So whether you want to rev your engine with something as simple and hearty as a Quesadilla Stack with our new Ancho Chile and Coffee seasoning, or feed your pit crew with something “beachy” – like Mango Mahi Filets or Peri Peri Lobster Tails. Check out our suggested recipes for race day grilling and get ready to head to Victory Lane!

ARIC ALMIROLA
Aric Almirola Mango Mahi Filets

NASCAR driver Aric Almirola’s Mango Mahi Filets spotlight the influence of his home town, Tampa Florida.

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RICKY TAYLOR
Rick Taylor's Peri Peri Lobster on the Big Green Egg

2017 IMSA Champ Ricky Taylor’s Peri Peri Lobster is easy, delicious and grilled to perfection on the Big Green Egg.

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GRAHAM RAHALGraham Rahal's Salmon grilled on the Big Green Egg

IndyCar driver Graham Rahal’s BBQ-Glazed Cedar Planked Salmon simple and easy to make on the Big Green Egg.

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A FASTER WAY TO GRILL CHICKEN ON THE EGG

Spatchcocked chicken is simply a bird that’s flattened by cutting out the backbone, exposing the breast plate and tucking in the wings. Besides being a really cool chef word, the biggest benefit to a spatchcock chicken is that it will cook much more quickly and evenly. To spatchcock a chicken, you’ll need a pair of sturdy kitchen shears. Here’s a short video on how to use shears to cut the chicken.

The Best EGGcessories are the Simplest Ones

Cooking on the EGG is quick and easy with our Poultry Shears, Skewers, Grilling Planks and the full line of Big Green Egg Cast Iron products.


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