Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...See Accessory
Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C. Add the Dutch Oven - Cast Iron to the grid to preheat.
Coat your Dutch Oven - Cast Iron in olive oil and then melt the butter. Add the leeks, onion, garlic, mushrooms, potatoes, chicken stock, white wine, water, and rice. Season with salt and pepper. Cover and simmer for 30 minutes or until the rice and potatoes have softened. Add the asparagus, spinach, basil and cream and cook for another 10 minutes.
Remove the Dutch Oven - Cast Iron from the EGG. Season with salt and pepper to taste, and then let the soup rest for 10 minutes.
We're talking about Pork Belly Burnt Ends! The Best part of a good brisket is the fatty point and in...See Recipe
Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...See Recipe
Pork Tenderloin seasoned with Big Green Egg Sweet & Smoky Seasoning and Big Green Egg Sweet & Smoky ...See Recipe
The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...See Recipe