John Kessler
Indoor grilling
I love the way my indoor grill marks and chars whatever I’m grilling, and the way it puts a serious sear on lean meats, keeping them juicy. The food never tastes as good as it does from my outdoor grill, and wood chips are of course a non-starter. But on rainy nights, lazy nights, weekend nights when I have a package of grass-fed beef and some hamburger buns — I’m all over that grill.
Jenny Turknett
Smoked tomatoes
While our Big Green Egg is fired up, I like to throw on some veggies for a little grill and wood-smoke flavor. I may use them immediately or save them for another use, adding to other dishes to boost flavor. My favorite vegetable project is smoking tomatoes. See the Food and More blog to find out how to smoke your own.
Jon Watson
Hot-smoked salmon
As an avid Big Green Egg enthusiast, I’ve found that a nice hot-smoked salmon makes for a great appetizer to snack on while you and your guests wait for the main event to come off the coals. I like to pair this with a basic dill cream sauce and some capers and shaved red onions. I shared both the salmon and sauce recipes on the Food and More blog.
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