Smoked Beef Birria
This Smoked Beef Birria uses the stewing technique to make the adobo for the recipe – adding short ribs that have been smoked on the EGG.
Beef & Lamb
Reverse Sear Tri Tip with Chimichurri
Perfectly cooked Tri Tip topped with Chimichurri sauce.
Caribbean Stuffed Peppers
A delicious blend of seasoning, hot sauce and spices is added directly to the ground meat, and the highly spiced meat is used to stuff bell peppers.
Grape and Hatch Chile Marinated Tri Tip
Hatch chiles and grapes give this Tri Tip a unique and delicious taste.
Eli Gur’s Beef Lambington
Beef Lambington is a variation of Beef Wellington that uses lamb instead of the dough.
Skirt Steak Fajitas
Marinated skirt steak made into delicious fajitas.
Smoked Brisket Roll
Using ground espresso beans and cumin, this brisket is full of flavor!
Tri-Tip Chili
Dutch Oven Chili with Ancho Chile & Coffee Seasoning on the Big Green Egg.
Burger Supreme
Using Ancho Chile & Coffee Seasoning, this is a delicious twist on the traditional burger!
Reverse-Seared Ribeye
Easy, delicious and perfectly cooked on the Big Green Egg
Cranberry-Marinated Rack of Lamb
Looking for a tasty lamb recipe? Try out this simple recipe from True Aussie Beef & Lamb
Herbed-Up Prime Rib
This Herbed-Up Prime Rib recipe is courtesy of Ray Lampe’s Big Green Egg Cookbook.
Brisket Poutine
Poutine topped with Matt Pittman’s Texas Brisket.
Beef Kabobs with Chimichurri
Chimichurri is also terrific served with chicken, lamb and fish
Spicy Lamb Skewers (Yang Rou Chuan)
A fragrant and flavorful kebab!
Dr. BBQ’s Roasted Upside Down Chili
Dr. BBQ’s Roasted Upside Down Chili is perfect for fall.
Melissa’s Hatch Steak Sandwich
August 19 is Hot and Spicy Food Day! Celebrate with Melissa’s Hatch Chiles.
Brisket Burnt Ends
The perfect ENDing to a great cook!
Pastrami Beef Short Ribs
Day 21 of Barbecue Month 2017 from Ken Hess of Snake River Farms
Big Beef Ribs with Beer
An easy to make rib recipe from Dr. BBQ
