Big Green Egg

Colombia takes the crown. Rolled Picanha is your Global Flavor Bracket champion, and one bite tells you why. Picanha butterflied and stuffed with smoked bacon, melted cheese, and caramelized sweet plantain, then rolled tight and cooked low and slow on the Egg until perfectly juicy. Sliced into thick medallions and served with grilled plantain, this Colombian classic was made for sharing.

Get the full recipe here: https://biggreenegg.com/blogs/recipes/rolled-picanha-with-smoked-bacon-caramelised-plantain-melted-cheese

South Africa came to the Global Flavor Bracket with heat. Peri peri chicken wings dry-brined overnight, smoked low and slow on the Egg, then reverse-seared until the skin crisps up — finished with a buttery peri peri sauce and garlic labneh on the side.

Get the full recipe here: https://biggreenegg.com/blogs/recipes/peri-peri-chicken-wings

Mexico brings cochinita pibil tacos to the Global Flavor Bracket. Pork Boston butt rubbed with Sweet & Smoky, smoked over cherry wood, then wrapped in banana leaves with an achiote and sour orange marinade and cooked low and slow until fork-tender. Served on warm corn tortillas with pickled red onion and habanero.

Get the full recipe here: https://biggreenegg.com/blogs/recipes/cochinita-pibil-tacos

The best season just started. You know what to do.

📸:

Scotland didn't come to play it safe. Venison haunch seared on the Egg, sliced over a golden haggis and swede rosti, and finished with a whisky peppercorn sauce, making the Global Flavor Bracket a little more rugged.

Get the full recipe here: https://biggreenegg.com/blogs/recipes/venison-haggis-rosti

There's still time to create your outdoor ritual. Get $150 off Medium and Large Packages and $200 off XL Packages - online and at participating dealers through July 13.

Each Package includes everything you need to get started:

- A brand-new Big Green Egg
- ConvEGGtor
- Essential tools
- Your first bag of charcoal

Don't wait shop here: https://biggreenegg.com/collections/promotions

With the Fourth of July around the corner, the United States brings an all-American classic to the Global Flavor Bracket. Six racks. Two rubs. One temperature. Low and slow baby back ribs on the XL Egg. Because some traditions are worth firing up every year.

Get the full recipe here: https://biggreenegg.com/blogs/recipes/low-slow-big-green-egg-baby-back-ribs

Okay, bear with us on this one....

Dill pickle pizza on the Big Green Egg. Garlic bechamel, double cheese, crispy bacon, and a whole lot of pickles. Don't knock it till you try it. Shop the Pizza Wedge and make this one yourself.

1 batch of pizza dough, divided into 2
3 Tbsp olive oil
1 C garlic bechamel sauce
2 C freshly grated mozzarella cheese
1 C freshly grated cheddar cheese
1 C sliced dill pickles
4 strips crispy bacon, roughly chopped
Sesame seeds, to finish
Fresh dill, to finish

https://biggreenegg.com/products/large-pizza-wedge